It All Hits At Once

It happens, doesn't it? School starts, tutoring starts
the bread business starts to go gangbusters, and there doesn't seem to be enough time during the day to do it all. I'm training for a half-marathon in September, and that has suffered also. But today, we'll get out there again and keep at it.

I haven't blogged about food lately, because to be honest, I just haven't had the time. Now that I'm back on a regular schedule, I'll get more done. I hope.

Anyway, Lili went back to Santa Cruz, which is a sad day, but I have a couple of left over vegetarian recipes I want to add to the page.

Vegetarian Rice Enchiladas

1 small onion, diced
1 large clove of garlic, diced
1 small grated zucchini
1/2 tsp. cumin
2 tbs. olive oil

Saute the onion, garlic and cumin in the olive oil until the onion is translucent.

Find a rice blend that you like, mine has four types of rice: calmati, wild rice, sweetbrown rice, and heirloom red rice. Cook up 1.5 cups of the stuff and add it to the sauteed onion mixture. This is the filling.

12 corn tortillas
1 - 14.5 ounce can tomato sauce
3 chipotle peppers in adobo, diced finely
1/2 c. olive oil
1/2 tsp. cumin
8 ounces of jack cheese

Mix tomato sauce, chipotle peppers and cumin in a saute pan and heat.

Heat the olive oil in a small skillet.

Dip the tortillas, one at a time, in the tomato sauce, and then fry them quickly in the olive oil. 1 minute per side. Place on a plate.

Once all are fried make a series of stations, tortillas, filling, shredded jack cheese.

Place the filling and 1 tbs. of jack cheese in each of the tortillas,roll up and place in a casserole. Grease the casserole pan, 8 x 8. Cover the twelve enchiladas with the remaining jack cheese, bake at 375 for 35 minutes. If you have left over sauce, cover the tortillas with it before you cover it with the cheese.



Spaghetti with Leeks and Tomatoes

This is a really easy dish.

2 leeks washed and green part trimmed off, cut into small rings
1.5 tbs. minced garlic
6 - 8 roma tomatoes cut into sixths
2 tbs. olive oil
1 tsp. italian seasoning
salt and pepper to taste


Saute the leeks, garlic and tomatoes in the olive oil until tender, add the italian seasoning and salt and pepper to taste.

Serve over capelini pasta.