Thursday, April 2, 2015

Enchilasagna, Pot Pie, and a Very Tasty Burrito

Today I felt like using some glass baking pans, so I did.

I love enchiladas and I've been making some variation on them for years. Of course, I never follow a recipe, and they come out different every time, especially now that my diet is such a careful thing. I'm still slowly introducing IC trigger foods, but haven't been brave at all about acids or chilis yet, so these enchiladas are rather mild. And I was feeling too lazy to wrap, so they became more of a enchi-lasagna for all the layers, and yeah. Improvisation is the most essential ingredient in my kitchen.

I lined a large glass baking dish with corn tortillas and some bell pepper sauce I made with my little chopper. Over that, I spread a bean and corn mixture I whipped up with three cans of different beans, a can of corn, and herbs and spices to taste; salt, chili powder, oregano, basil, garlic powder, and a touch of cumin and cinnamon. Over that, another layer of tortillas, another of sauce, then beans, more tortillas, and the last of the sauce. Bake at 400 until bubbly, about half an hour.

At the same time, I used the last pie crust in my freezer and made some pot pies. First, I roasted the vegetables for premium flavor (I used a frozen medley of broccoli, carrots and cauliflower). Once done, I chop the veg and mix them with some salt, pepper, sage, basil, flour, garlic powder, and nutritional yeast. Toss that in a baking dish with a 1/4 cup of veggie broth, cover with pie crust, poke it and bake at 425 for twenty minutes. Then, cover and bake for another ten or so, til it's all brown and bubbly. I normally make a gravy for the filling, but again, lazy. It's good without!

You may notice more spices being added to my foods! I certainly do! Still, small amounts, in moderation, but I'm so excited to be eating a little more freely.

Hilariously, after making all that, I was super in the mood for leftovers for dinner. It was a roasted chickpea burrito with cabbage, bell peppers, and pesto brown rice. It felt a little boring as it was, so after I wrapped it up, I fried it in a cooking-sprayed pan, turning so all sides went brown and crispy.

Anybody like these posts? I'm enjoying writing about my food, and hopefully with practice I'll get better at it, but any suggestions? Requests? You can always email me at if you aren't a commenting kind of kid but have thoughts to share.

Happy Eating!