Veggie Enchiladashttp://forthefirstthyme.wordpress.com/INGREDIENTS:1 jar green taco salsablack beans (optional)salt and pe...
Corn TortillasMakes about 4 well stuffed enchiladas.
Soft Whole Wheat Cinnamon RollsINGREDIENTS:1 cup whole wheat flour1 cup cornmeal, as finely ground as possible1/2 tsp salt...
Corn TortillasINGREDIENTS:3 1/2 cups whole wheat flour2 1/4 tsp yeast1 1/3 cup warm water1/4 cup sugar, divided1/4 cup app...
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Veggie enchiladas, corn tortillas, whole wheat cinnamon rolls recipe

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Transcript of "Veggie enchiladas, corn tortillas, whole wheat cinnamon rolls recipe"

  1. 1. Veggie Enchiladashttp://forthefirstthyme.wordpress.com/INGREDIENTS:1 jar green taco salsablack beans (optional)salt and peppercups vegetables diced, (I used zucchini, cauliflower, purple onion and greenbell peppers)1 cup cheddar cheese4 medium whole wheat tortilla shellsfresh cilantro, chopped for garnishDIRECTIONS:1. Roast the vegetables by spreading the cubed vegetables on a large rimmed baking sheet (or two baking sheets). Toss with enough olive oil to lightly coat. Season generously with kosher salt and freshly ground black pepper. Roast in preheated 400 F oven for 20-30 minutes, until golden and tender. Remove from the oven and set aside.2. To assemble the enchiladas, warm tortillas in the microwave until pliable. Spread a thin layer of salsa in the bottom of a 9x13 inch baking dish. Roll a portion of the roasted vegetables into each tortilla (with a little cheese if you wish) and place in the baking dish. Pour the remaining sauce over the enchiladas and sprinkle with several handfuls of cheese.3. Bake in preheated 400 F oven for 10 minutes, until the enchiladas are heated through and the cheese is golden brown and bubbling. Garnish with onion and cilantro and serve.
  2. 2. Corn TortillasMakes about 4 well stuffed enchiladas.
  3. 3. Soft Whole Wheat Cinnamon RollsINGREDIENTS:1 cup whole wheat flour1 cup cornmeal, as finely ground as possible1/2 tsp salt4 eggs, beaten2 tbsp. oil1 1/2 cups waterDIRECTIONS:1. In a medium bowl: combine the flour, cornmeal, and salt.2. In small bowl: combine beaten eggs, oil and water3. Pour the liquid mixture slowly into the dry mixture, stir.4. The batter needs to be very thin like a crepe batter, so a water if necessary.5. In a frying pan, wiped with a little oil, spoon about a 1/4 cup of the batter into the pan.6. Rotate the pan until the batter is spread out thin, about six inches across.7. Cook until slightly brown on the bottom then flip and cook the other side.
  4. 4. Corn TortillasINGREDIENTS:3 1/2 cups whole wheat flour2 1/4 tsp yeast1 1/3 cup warm water1/4 cup sugar, divided1/4 cup applesaucebutter or applesaucecinnamon and sugar1-2 Tbsp milk1 cup powdered sugar1/2 tsp vanillaDIRECTIONS:1. Add the yeast and part of the sugar to the warm water. Let sit about 10 minutes until the yeast is proofed.2. In a large bowl, combine the 2 21/2 cups of the whole wheat flour, remaining sugar, and applesauce. When the yeast is ready add it and mix all the ingredients together. Continue adding flour until dough is smooth, elastic, and not too sticky. Kneed for about 5 minutes. Set aside to rise until double in size, about one hour.3. Roll out onto table and spread with softened butter and sprinkle the cinnamon and sugar over the butter. Roll up and pinch the seam to seal.4. Slice the roll into 16 rolls, place uncut side up in a greased 9x13 pan and let rise a second time. Bake at 325 for 25-30 minutes until golden brown and done in the center. For the icing, mix powdered sugar and vanilla, adding milk until thin, drizzle over the hot rolls.

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