Category Archives: Dinner

A variety of meals including vegetarian, vegan and clean meat recipes.

“Guna” Salad

guna-in-bowl

Besides the chopping, this is a super easy recipe!

This is one of my favorite lunch salads! I typically munch this during the summer but it’s also great in the fall, winter and spring!  Like most of my week-day lunches I make a large batch of this on Sunday and then eat it all week long.  My husband can’t stand to eat the same lunch all week; me on the other hand- I certainly don’t mind!guna-ing

This recipe has been served and devoured during several Goldie outings.  I recently made this for a snack when Uncle Steve and my Momma stayed over at my new house (thanks guys, it was so much fun to have you here!).  We ate it several ways: wrapped in cabbage leaves, on top of cucumbers and zucchini, and on crackers.  It was great and raved about every which way. My mom asked me to post this recipe. Mom this one is for you! XOXO

Makes 4-5 3/4 cup serving

Ingredients:

2 Cups of Garbonzo Beans (I cook my own in a crock-pot because they get nice and creamy but you can  use canned too).

2 medium Organic Carrots-shredded or chopped fine (I like to go heavy on the veggies, you may want to start with one)

2 stalks Organic Celery-chopped fine

1/2 medium Onion-you guessed it-chopped fine

3 Tbsp whole grain mustard

2 Tbsp Veganise (found in the natural foods section) mayonnaise would probably be fine too

2-3 Tbsp Bragg’s Aminos (a must! Found in the natural foods section and is similar to soy sauce)

Sea Salt and Pepper to taste

Cabbage or lettuce leaves (for wraps) or zucchini and cucumber slices for crackers.

Method:

Mash Garbanzos with a fork, add all of the ingredients and mix. DONE! Fell free to add more or less of all of the veggies and condiments.  I make this different every time- in addition to the basics you can put any veggie that would go good in a tuna salad.  FYI- I tend to go heavy on the veggies because it bulks it up and helps my tummy feel full. Have I ever mentioned that I LOVE to feel full?guna-wrap

 

Beef Stroganoff

Ever since my work commute went from 10 minutes to 45 minutes I have made it my mission to create super simple and quick dinners during the work week.  I don’t want to spend the little time I have during the week in the kitchen; I ‘d much rather spend it snuggling with my fur babies and Shane!

Seriously, this dinner can be made in 30 minutes or less! Also, the leftovers make a great work week lunch !! I love that because it saves me time!!

Note: I like to cook with grass fed beef which we purchase from one of Shane’s co-workers.  Grass fed beef offers  more “good” fats, and fewer “bad” fats. They are richer in antioxidants; including vitamins E, beta-carotene, and vitamin C. Furthermore, they do not contain traces of added hormones, antibiotics or other drugs.  I know that these cows had a  normal life and humane death- that is important to me.

This recipe serves ~4

1 package (2 steaks or about 1 lb) tenderized round steak (I think it would be fine with any cut of beef)

2 heaping Tbsp Spelt flour (whole wheat or white would be fine too)

2 Tbsp Bragg’s Aminos

2 Tbsp Sunflower Oil (whatever oil you like to cook with is fine)

Organic Beef bullion: to taste.- I use Better Than Bullion

~2 cups water

4 servings of whole wheat egg noodles (option 1)

veggie noodles (option 2, use as much as you like!)

Method:

Take the tenderized round steak out of the freezer and place in the refrigerator before you leave for work in the morning.  When you get home, the meat will be soft enough to cut through but still firm enough to make cutting easy.  Slice into thin strips.  Start the water for the noodles (if making).  For the meat: heat a large pan with 1 Tbsp of oil. Add 1/2 of the meat.  You want to cook the meat in small batches so that it sears and gets that nice dark brown caramelized coating (if you toss all of the meat in at once it tends to steam rather than sear).

Searing Round Steak

Searing Round Steak

Once one batch is seared you can take it out and do the same with the next batch. Note: you are not cooking the meat all of the way through at this point so don’t worry if there is still pink visible.  Once all of the meat has been seared you can toss it all back into the pan and add the flour.  Stir to coat the meat.

Flour coated steak

Flour coated steak

Now add Bragg’s Aminos and water and continue to stir.  A nice gravy will form.  You may decide that you don’t need to add any bullion, I would give it a taste and season to your liking.  Now turn the stroganoff on low and put a cover on it.  The meat will cook through in a very short period of time, it will be completely done by the time the noodles are finished.  Cook the noodles according to the directions. Drain the noodles.  Place stroganoff on top of noodles and done!  I sometimes add peas to the mixture, that is pretty tasty too.strog6

Shane likes the noodle version of this and I like to eat my stroganoff with Zucchini  or Cabbage noodles (pictured).  The cabbage noodles are basically thinly cut cabbage which has been sauteed until tender.  Granted, the purple cabbage noodles with stroganoff are not very photogenic, but they sure taste good!

strog5

Chicken Mojacca

Some might call this chicken soup; however, my mom’s side of the family (the Sandstedt’s) has always called it Chicken Mojicca.  I like that name so that’s what I call it too.

"White Grandma", the founding Sandstedt mojaca maker pictured with my brother who is yet another family mojaca maker.

“White Grandma”: the founding Sandstedt mojacca maker pictured with my brother who is yet another family mojacca maker.

I have fond and comforting memories of eating this soup throughout my entire life.  My mom would make this dish for different reasons: if someone was getting a cold- chicken mojacca; if it was cold outside-chicken mojacca; if my grandma was coming over- chicken mojacca. While each and every Sandstedt family member puts their own special twist on how the soup is prepared there is one thing that should not be changed: Chicken Mojacca should be accompanied by fresh bread topped with butter and onions (green garden onions preferably but any onion will do).

This soup, like most, tastes better the day after making it which gives you a great reason to make it the night before you plan on eating it.

This recipe serves 6-8

Ingredients:

Half a chicken (fresh off the farm is best)

6-8 cups water

organic chicken bullion to taste (Organic Better Than Bullion is my favorite)

5 large carrots (diced to bite size)

1 medium onion (diced to your liking)

4 stalks celery (diced to bite size)

3 large organic potatoes (any type will do)

2 cups quinoa elbow noodles (or egg noodles)- optional

Method:

Place the chicken (including skin) into a large stock pot and fill with 6-8 cups water.  Boil on medium heat for approximately 2 hours (until chicken is cooked through).  This step can also easily be done in a crock pot. If using the crock pot method you should let the chicken cook all day on low (8-10 hours)- note: I have been using this method most of the time, it is so easy! When the chicken is cooked through pull it out and place it in a large bowl and pop it in to the refrigerator to cool.  Toss all other ingredients (excluding bullion) into the pot (or crock pot) and continue to cook for 20-30 minutes until the veggies are tender (may need to cook a bit longer in a crock pot).  After 15 minutes or so the chicken should be cool enough to start pulling the meat off.  go ahead and feed the cooked skin to your doggies:)  Cut the meat into bite size pieces and toss back into the pot.  Add bullion to your liking and continue cooking on low for another 30 minutes or so.  Toss quinoa noodles in for the last 15 minutes (if using).  If you are planning on eating this the next day let the soup cool and then place the entire stock pot in the refrigerator and reheat when you are ready to enjoy.

Don’t forget to buy some fresh bread! Top it with butter and thinly sliced onions please!

A family full of mojaca makers! <3

A family full of mojacca makers! <3

Note: When buying organic-farm raised chickens it is economical (financially and time-wise) to buy them whole.  What I like about buying them whole is that I get two different meals from one bird! Save one half for BBQing and use the other for soup!  The half that I make soup with includes the back bone and neck.  These pieces help flavor the broth.

 

Curried Pumpkin Chickpeas

One of my favorite things about fall is the food – go figure! I love pumpkin and squash – they are so satisfying, nutritious and versatile!

This recipe works equally well with canned pumpkin or roasted mashed fresh pumpkin or squash – buttercup is my favorite for this recipe because of its density – but any will work.

I first tried creating this recipe for my husband who has recently gone to several meatless meals each week. My inspiration came from a recipe a friend made at deer hunting camp; very appropriately he made the recipe with venison.  It was a hit!  The spicy curry playing off the earthy sweetness of the squash is a warm nourishing way to fuel body and soul after a day in the great outdoors.

I enjoy this served over roasted cauliflower (recipe follows) – I serve it to my husband over brown rice.

Ingredients:

2 tbsp (divided) safflower, canola or grapeseed oil (use something that is appropriate for high heat that is free of GMO)

1 onion, minced

3 garlic cloves, pressed or finely minced

2 tbsp curry powder

1/4 tsp red pepper flake                                                                                                                                                                                                                                                                                                                                                                                                                    

1 tsp turmeric

1 tsp ground allspice

1 tsp ground coriander

1 15 oz can diced tomatoes or 1 1/2 cups diced fresh tomatoes

1 – 2 Tbsp. tomato paste

1 – 15 oz can pumpkin or 1 1/2 cups diced fresh pumpkin or winter squash (such as buttercup, butternut or acorn)

3⁄4 cup vegetable stock

2 cans chickpeas or 3 cups cooked from dried (I find it very easy and cost-effective to cook my own beans.  I soak them overnight and cook them in large batches.  I freeze them in measured quantities covered in their cooking liquid – then have them on the ready for recipes like this!)

2 handfuls finely julienned kale or spinach (if using kale that has a thick mid rib – remove the mid rib, chop finely and salute along with the onion at the start of cooking.

If you like cilantro – it goes well in here – I don’t care for it so I leave it out.  It’s one of those love it or leave it kind of flavors – you choose(:

Coarse sea salt and freshly ground pepper

Method:

Preheat large dutch oven or soup pot over medium high heat.  Meanwhile mix pressed garlic with 1 tbsp oil.   Add 1 tbsp oil to heated pan.  Add onion, sprinkle with a small amount of salt.  Saute, stirring frequently for 3-5 minutes or until translucent and just beginning to brown.  Stir in curry powder, red pepper flakes, turmeric, allspice and coriander to release their flavors – cook for about 30 seconds, then stir in garlic and oil mixture.  Cook, stirring for an additional 30 seconds.  Pour in tomatoes, tomato paste, vegetable stock, chickpeas and pumpkin.  Bring to a boil, reduce heat to a low simmer.  Simmer for 45 minutes or until pumpkin is tender if using fresh.  Finely stir in kale and allow to rest off heat for 5 minutes before serving to tenderize the kale.  Serve over brown rice or roasted cauliflower.  This also freezes well – making it ideal for make ahead lunches!

Curried Pumpkin Chickpeas

Curried Pumpkin Chickpeas

 

Recipe for Roasted Cauliflower

Ingredients:

1 head cauliflower

high heat, non GMO oil for rubbing

parchment paper

rimmed baking sheet

aluminum foil

Method:

Preheat oven to 450 degrees.  Line baking sheet with parchment paper.  Trim off parts of the stem that you don’t care to eat.  After washing it, pat dry and rub the head with a small amount of oil.  Drizzle a couple of teaspoons onto the parchment lined sheet.  Set the head of cauliflower on a cutting board, stem side down.  Cut the head in half – lay each half on its flat side and cut each half into 4 wedges.  The wedge shape gives nice flat surfaces to maximize browning and caramelization.   Arrange wedge on the sheet so thick ends are towards the rim and skinny tips are towards the center – this will facilitate more even cooking.  Loosely cover with a sheet of aluminum foil.  Bake for 20 minutes.  Turn each wedge and return sheet to oven without the aluminum foil and continue baking for another 20 minutes or until tender.

I often throw some carrots on the tray as well – they are such a treat roasted!

 

Crock-pot Fall Squash Soup

Aside from chopping, this soup comes together with minimal effort.  Last time I made this I did all of the chopping on Sunday morning, tossed all of the ingredients in the crock pot and took off to the Rum River Park on a great fall horse ride.  When I got home some five hours later my soup was done! Score!

This is my FAVORITE fall soup.  The first time I made it I questioned whether or not I should add fresh chopped ginger.  I made the right choice in doing so because it adds a great new dimension of flavor! Do not, I say do not leave this out!!

This recipe will make approximately 6-8 serving (2 cups each).  Don’t worry too much about exact amounts (i.e. size of squash, onion, cauliflower…). I have made it with differing size veggies and it’s always superb.

Ingredients (use organic ingredients if possible):

1 butternut squash (I bet you could use just about any fall squash)

1 head cauliflower

1 yellow onion

2 cloves fresh garlic

2 inches fresh ginger

1 cup red lentils

2 Tbsp Cumin

vegetarian or chicken base (3-4 Tbsp or to taste)- my favorite is: Organic Better Than Bouillon

8 cups water

Method:

Peel squash. Chop all veggies including garlic and ginger.  Toss everything into a large crock pot and add water and lentils.  Close the cover and cook on low for 5-8 hours until everything is tender.  Let cool slightly.  I use a submersion blender to create a nice somewhat smooth consistency. I be

t you could also cool the soup and blend in a food processor or blender or even mix by hand.  Add bullion, salt and pepper to taste.  That’s all folks.

Steamy soup, ready for slurping.

Steamy soup, ready for slurping.

Here’s a tip: make this soup on a Sunday. Let it cool and scoop 2 cups of soup into zip-loc freezer baggies. Lay flat and freeze. Take a baggie with you to work and it will thaw by lunch time.

Beautiful fall ride at Rum River park in Anoka! Thanks for bringing me and Siz Cherrie!

Beautiful fall ride at Rum River park in Anoka! Thanks for bringing me and Siz Cherrie!

 

Fall Foraging

Walking my son up the driveway to meet the bus last week I was so appalled at what I saw….GARLIC MUSTARD. I won’t bore you with what this means for my little woodland – but in a nutshell garlic mustard is a very invasive, introduced plant that displaces good, native vegetation (think woodland wildflowers…threatened by a garlicky mustard monster!)

I couldn’t wait to tell my co-worker and fellow plant fanatic what I had found.  She chirpily replied “Well… at least you can eat it.”  Leave it Franny to look on the bright side, know more about plants than me and put humor into the morning.  I love her(:  “You can!?”  I replied.  Then after a few moments of thought – it made perfect sense: I love both garlic and mustard – how perfect!  Knowing this, I was much more motivated to deal with the small infestation in a more environmentally friendly way: pulling as opposed to using the highly “efficient” herbicides.

When I got home I spent 5 minutes pulling enough to add to a few salads.  I found the roots to be substantial, yet easy to pull.  The roots are also woody so once pulled need to be trimmed off.  After a total of 20 minutes pull time – I had removed every single plant and added nutrition to a week-worth of salads!  I love when I get eat “free greens” instead of buying the expensive organic packages in the grocery store.

Garlic Mustard: A terrestrial invasive=very bad for woodlands. BUT - very tasty in salads!

Garlic Mustard: A terrestrial invasive=very bad for woodlands. BUT – very tasty in salads!

The next day I tossed a combination of garlic mustard, kale and swiss chard for my salad.  I wouldn’t recommend a salad with straight garlic mustard because it does have a garlic-chive tone, that all alone could be overwhelming.

I added my favorite topping and was doubly satisfied knowing that I had helped my little woodland and was nourishing my body with wholesome – nutrient rich greens.

My very favorite salad contains:

3 Baby Kale, spinach, swiss chard, garlic mustard or any combination of them

Drizzle of Immune-Boosting Garlic Vinegrette

1-2 slices Grilled Eggplant

2 Fresh Button or Crimini Mushrooms, sliced

6-8 Grape Tomatoes Sliced

Fresh cracked pepper and coarse ground sea salt

Garlic mustard add a great hints of garlic, chivy flavor to most any salad

Garlic mustard add a great hints of garlic, chivy flavor to most any salad

Puffball Pizza Crust

puffball

The Giant Puffball is an edible mushroom that is often the size of a soccer ball or even bigger!  It is easy to identify and when you find one, you have a lot of mushroom to consume and it is all of a sudden pizza time!  Puffballs make great pizza crusts that are 100% natural, gluten-free, dairy-free, sugar-free, fat-free… and if you found it on your own, it was totally free!

Puffballs need to be perfectly white inside, comparable to a marshmallow, in order to be safe to eat.  If it has started to yellow, please discard.  As with all wild mushrooms, make sure you are 1000% positive it is what you think it is.

Ingredients:

  1. Puffball Mushroom
  2. Olive Oil

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Directions for crust:

  1. Preheat oven to 400 degrees F
  2. Cut puffball into 1″ thick slabs
  3. Remove outer skin
  4. Squish the mushroom down if you want to have a denser crust – optional since this sometimes causes the mushroom to break apart depending on freshness.
  5. Spray or rub both sides with olive oil
  6. Put crust on pizza pan and bake in oven for about 20 minutes (flip after 10 minutes), or until crust becomes golden brown.  You can also put directly on rack but that sometimes makes it hard to flip.  You can also try this on the grill.

Golden Brown Puffball Crust

Once the crust is done, place on pan with parchment paper so it doesn’t stick or drip into your oven as it cooks.  Go ahead and cover with your favorite healthy pizza toppings.  Go easy on the pizza sauce (or use pesto if you like) as it can soak into the crust making it a little soggy.  Cook until the toppings are cooked to your liking.  Sprinkle with your choice of seasoning, such as:  salt, pepper, red pepper, and/or garlic salt.

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Puffball Pizza with pesto, green olives, cherry tomatoes, and manchego cheese.

 

Asian Delight

When we camp in the BWCA, we like to try all of the food genres. Asian food is surprisingly easy to make while camping and very tasty! This year we pulled out all the stops with this recipe “Asian Delight!” Give it a try for your next camping adventure; it works for car or backpack camping!

Ingredients:

1 head cabbage, sliced as thinly as possible

2 sweet potatoes, diced in 1/2 inch pieces

1 onion, sliced thinly

2 carrots, small dice

2 12 ounce blocks firm tofu, diced into 1/2 pieces

2 zucchini, spiralized

3 tablespoons ginger, minced

3 tablespoons garlic , minced

1/2 cup cashews

1/4 cup peanut butter

1 tablespoon arrowroot powder

1 tablespoon toasted sesame oil

1 tablespoon Bragg’s Liquid Aminos

2 tablespoons water

olive oil

salt and pepper

rice paper wraps

heavy duty aluminum foil

 

Directions:

  1. Start campfire, add enough large wood to get big flames and lots of coal. You need lots of coal to cook cabbage and sweet potatoes.
  2. Roll out enough aluminum foil to make foil packet for the cabbage.  If you want the cabbage to cook faster, put less in each foil packet; you may need to make to make 2 packets if you have a lot of cabbage. Add drizzle of olive oil, salt and pepper to cabbage & toss to combine. Tightly seal the ends of the foil around the cabbage to create a foil packet.
  3. Roll out aluminum foil to make packet for sweet potatoes. Place sweet potatoes on foil and add drizzle of olive oil, salt and pepper. Toss to combine. Tightly seal the foil around the sweet potatoes.
  4. When the fire has reduced to coals, put cabbage and sweet potato foil packets on the grate to cook. Check the packets after half an hour to see if they need to be flipped over. Continue to check every 15 minutes; the potatoes need to be completely cooked through.
  5. While the sweet potatoes and cabbage is cooking on the fire grate, you can start cooking the carrots and onions on a 1-burner stove. We use a Coleman 1 burner stove to do about half of our cooking in the BWCA.*
  6. Add olive oil to large skillet over medium-high heat. Add onions and carrots and sauté until soft.
  7. Add tofu to skillet along with the sautéed carrots and onions. Cook tofu until hot.
  8. Combine arrowroot powder with 2 tablespoons of water.
  9. Add arrowroot powder & water mixture, tamari and peanut butter to skillet. Toss to combine.
  10. When the sweet potatoes and cabbage is finished cooking, add them to the skillet and toss to combine.
  11. Serve using zucchini noodles and rice paper wraps. Add cashews to give it crunch!

*You can find the one burner stove here: https://www.google.com/shopping/product/10075037548422512891?q=trail+stove+fits+on+top+of+small+propane&biw=2133&bih=1199&psj=1&bav=on.2,or.&bvm=bv.99804247,d.aWw&tch=1&ech=1&psi=KVHLVf7bJZCGyASS9ZLoAQ.1439387946658.5&prds=paur:ClkAsKraX-8_uBAZm6XKgCO6iqSUohGc4UGG3ZR0404li2qSxgC_4CikMjH4zv16o0PQ5G83LNtK8v-Sqe60qGyv2g1_DCSMhJscewxamhA3yoGkuTVkJw77phIZAFPVH71brj5pvOcVxwsmt3zDUIwtrL9PdA&ved=0CBcQpitqFQoTCJyzlYbao8cCFUKAkgodNJQOHg&ei=RFHLVZyBBsKAygS0qLrwAQ

 

Quinoa tacos w/ everything one mango salsa

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When camping, particularly in the BWCA, food tastes amazing!  I think it is because all of your senses are engaged!

Vision: picture blue sky’s with white puffy clouds, an array of green trees, beautiful clear waters,great friends, and of course colorful food dancing before your eyes.

Smell: cool clean breeze, pine warming in the sun, wood burning in the fire pit, and food cooking after a long day of paddling.

Sound: the eerie call of a loon echoing across the lake, young eagles chirping overhead, the sound of friends laughing, fire crackling, knives chopping, waves crashing and trees whistling in the breeze.

Ahhh, I can picture it now; Quinoa tacos with everything one mango salsa on our last night on Gabbro Lake.  We sat in a circle near the fire, reaching into the middle to dish the makings of our camping creation. We laughed endlessly while repeating the words: “this is SOOO good!”. Try it at home or in the woods!

This recipe serves approximately 4 hungry women.

Quinoa Taco “meat”

2 cup quinoa

1 medium onion finely chopped

6 coves garlic pressed or minced

1/4 cup chili powder

olive oil

Everything one mango salsa

1 ripe mango

1 red pepper

1 medium onion

1 Tbsp garlic

1 jalapeno pepper

1 medium sized lime (or two small), juiced

sea salt

Taco wrap

kale  or cabbage leaves (you could substitute with a soft shell tortilla wrap)

For the Quinoa Meat:

Bring 4 cups of salted water to a boil, add quinoa and reduce heat to a simmer.  If you are doing this on a one-man burner when camping what the heat closely so the bottom doesn’t scorch.  Meanwhile, finely chop the onion (red, white or yellow – all are equally delicious).  Mince or press the garlic and set aside.  Briefly preheat a large sauce pan over medium high heat.  Add 1 tablespoon EVOO, then add the onion and some salt.  The salt helps the vegetable to release some liquid and encourages yummy carmelization.  When onions are soft, translucent and beginning to carmelize, get the cooked quinoa and the chili powder ready.  Add the chili powder and sit into the onion oil mixture for about 30 seconds to help release the flavors of the chili powder.  Push everything to the outside of the pan and add about 1 teaspoon additional EVOO, then the garlic.  Press and stir the garlic for about 15 seconds, then combine with the onion mixture.  Immediately, now – add the cooked quinoa and combine all ingredients well.  Cover with lid and set aside off heat to rest for 5-10 minutes.  When ready to serve fluff with a fork. (You can substitute chicken for quinoa)

For the salsa:

Finely dice mango, onion, jalapeno pepper (including seeds), red pepper and avocado.  Add all ingredients into a pot or bowl and juice the lime(s) over top, sprinkle with a pinch of salt and gently stir.  Let the combination sit for 10-15 minutes so the flavors combine.  I found that this combination holds well in the refrigerator for one (or maybe more) day(s).

For the wraps:

Wash kale leaves, if they have a very thick center rib you can pull it out; however, I generally keep it in (it’s extra fiber).  If using cabbage leaves, core the cabbage, cut in half and gently pull off individual leaves.

Now for the great part:

Grab a “wrap”, add a spoonful of “meat”, top with a generous spoon of everything one mango salsa, wrap the leave around the fillings so they don’t drop all over the place and gobble!

Pot full of everything one mango salsa.

Pot full of everything one mango salsa presented by Water Goldie.

Chicken Enchilada

Need a simple and quick idea for a weeknight recipe the whole family will enjoy? This is it!

I buy whole chickens, very rarely do I buy pre-cut packs of chicken.  I buy the whole chicken because it is cheaper and I can make at least two different meals from it (thus I save time!).  This recipe is the “second” meal, it is meant to be a really easy and quick week night dinner as the chicken would already be cooked, whether it was grilled or roasted it really doesn’t matter.  If you don’t like to cook whole chickens I’m certain you could also use one or two chicken breasts.  This dish is also meant to be light on the meat  and heavy on the beans which makes it very budget friendly!

Every time I make this Shane says how much he likes it.  So I thought this would be a great recipe to share!

This recipe serves 4-6- most likely one full tortilla per serving.

Your need:

8×8 glass baking dish

5-6 tortilla’s

Filling:

~ 1 cup cooked, shredded chicken (If using leftovers, just pull as much meat as you can off of the bones. It doesn’t matter if it is white or dark).

1 tsp garlic powder

2 tsp ground cumin

1 Tbsp chili powder

1 can adzuki beans (can use kidney beans if you can’t find adzuki)

1/2 cup organic corn

Sea Salt

Sauce:

15 oz tomato sauce (I like Glen Muir which can be found in the natural foods section)

1 tsp garlic powder (or 1 clove of fresh crushed garlic)

2 Tbsp chili powder

Sea Salt and pepper to your liking.

Topping:

1 cup shredded Mexican cheese (rBST hormone free if possible)

5-6 Whole Wheat Tortillas (Shane likes the LaTortilla Factory band)

Method:

Pre-heat oven to 350 degrees. Mix all filling ingredients in a non-stick pan over medium heat for 5 minutes or until warmed through; place filling in a bowl.  Use the same pan to heat all sauce ingredients.  Your already to start building the enchiladas!  In 8×8 glass dish: spread a thin layer of sauce on the bottom of dish.  Hold a tortilla in your hand and place about a 1/2 cup of filling into each tortilla and then fold and place seam side down into dish.  Do this until all of the filling is gone. Dump remaining sauce over the filled tortillas and top with cheese.  Bake for 20 minutes until cheese starts to brown. Eat up!

There is a lot of room for variation to the ingredients of this recipe.  If you want to add more chicken, add more chicken.  If you feel like it needs more chili power or garlic add more (or less).  I have made this so many times that I don’t measure any of the ingredients. It’s good every time!