Tasty Thursday

Here are the new recipes that I tried this week.  They were all a hit.  Hudson loved how limey this slaw tasted.  It went great with the enchiladas.

Tri-Color Slaw with Lime Dressing

1/2 head green cabbage, cored

1/2 head red cabbage, cored

1 pound carrots, peeled and shredded

1 bunch cilantro, chopped

3 limes, juiced

1/2 cup canola oil

1 tsp sugar

Salt and Pepper **I used Pico de Gallo seasoning**

1. Shred the cabbage (I use the food processor).  Toss together the cabbage, carrots, and cilantro.

2. Whisk together the lime juice and oil.  Mix in the sugar.

3. Toss the dressing with the slaw and season with salt and pepper.

These enchiladas were yummy!  They would have been vegan, except my beans had been cooked in bacon fat.

Black Bean and Avocado Enchiladas

Sauce Ingredients

2 TB oil

2 TB flour

2 TB chili powder

2 cups water

3 oz tomato paste

1/2 tsp cumin

1/4 tsp cayenne

2 tsp cocoa powder

1 tsp salt

Filling Ingredients

1 can black beans, drained and rinsed

1 avocado, chopped

1 small tomato, chopped

2 green onions, chopped

1/2 cup frozen corn kernels

1/4 tsp garlic powder

1/2 tsp salt

8 corn tortillas

1. Prepare the sauce.  In a sauce pan combine the oil, flour and chili powder.  Heat over medium heat until it bubbles, whisk and cook another 2 minutes.

2. Slowly pour in the water while whisking.  Add the rest of the sauce ingredients and whisk until smooth.

3. Cook over medium heat and bring to a simmer.  Once the sauce has thickened, remove it from the heat.

4. Preheat the oven to 350.

5.  Mix together all of the filling ingredients, except the tortillas.

6. Spread a layer of sauce in the bottom of an 8x8 pan.

7. Next add a layer of tortillas, and top that with a layer of filling.

8. Repeat the layers 2 times, and top the enchiladas with the remaining sauce.

9.  Bake for about 25 minutes, or until they're heated and bubbly.

Don't be scared of the raw egg in this ice cream.  It makes the texture nice and creamy. 

Heath Bar Crunch Ice Cream

2 eggs

3/4 cup sugar

2 cups heavy cream

1 cup milk

2 tsp vanilla

Heath bars, chopped or bits

1. Whisk the eggs until light and fluffy, 1-2 minutes.

2. Slowly whisk in the sugar and continue whisking until blended, about another minute.

3. Pour in the cream, milk, and vanilla and mix together.

4. Transfer the mixture to your ice cream maker and follow your manufacturer's directions.

5. When the ice cream has stiffened, mix in the Heath bar bits.