Friday, July 13, 2012

friday faves :: food finds

in an effort to not be 'that person' i put some restrictions on my pinterest use several months ago.  i do love pinterest but i have had to be really disciplined with myself about how i use it.  all you 'pinners' know what i'm talking hop on there to get a recipe off of one of your boards and then 2 hours later your family is starving, your eyes are glazed over and you can't even remember what you got on there for in the first place {but you do have dozens of great new ideas that you will probably never actually use!}.  my solution has been to limit myself to only what i can actually see when the page is pulled scrolling down!  this week i was lucky enough to find this little gem of a recipe right on the top of the page at dinner time.  i happened to have most of the ingredients on hand so i pinned and then proceeded to cook right away {amazing...that never happens!}.  here is a link to the original recipe over at sprouted kitchen {and my modified recipe is below}.
:: roasted zucchini and goat cheese enchiladas ::
~ 2-3 large zucchini {sliced and cut into fourths}
~ olive oil 
~ salt and pepper to taste
~ 2 cloves garlic {diced}
~ 1/2 of a red onion {sliced thin}
~15 oz. black beans {rinsed and drained}
~ 8 oz. fresh mushrooms {sliced}
~ 5 oz. goat cheese
~ 12 oz. red enchilada sauce {i didn't have this so i actually used a small jar of harry and david pepper and onion relish that i happened to have in my pantry...i pureed it in my blender with a little bit of water and it was yummy...i think i might try making my own sauce next time}
~ avocado {for slicing to serve on the side}
~ tortillas {i LOVE the raw tortillas by tortilla land that we get at costco...5 simple ingredients and so deliciously fresh tasting...just make sure you cook them first}
// toss the zucchini slices with 1-2 t. olive oil and garlic.  place them in one layer on a baking sheet/pan and roast in the oven at 425 for about 20 minutes {stirring/flipping halfway through}.

meanwhile - saute' onion and mushrooms with 1-2 t. olive oil for about 6 minutes.  add black beans and saute' for another couple of minutes.  

stir zucchini and onion mixture together in a bowl with 4 oz. of goat cheese {save a little to sprinkle on top}.

spread a very thin layer of the enchilada sauce in your baking dish.  cook tortillas {if using raw} and then fill each one with some of the mixture.  place rolled up tortillas in dish side-by-side.  pour remaining sauce on top and sprinkle with remaining goat cheese.  bake for 15-20 minutes.  serve with avocado slices. //

and one more food find if you're looking for something really simple.
trader joe's harvest grains blend
there are so many things you can do with this little ingredient.  and if you don't have a trader joe's nearby danica's daily gives you an idea for making your own blend.

this week i made a 
:: harvest grain tomato salad ::
1 pkg. harvest grains blend
2 c. diced tomatoes {i used a combination of the cherry tomatoes from my garden and some yellow heirloom tomatoes i picked up at the store but anything you like will work}
fresh basil 
1/3 c. orange muscat champagne vinegar {also from trader joe's}
avocado {diced}

// cook grains according to instructions.  remove from heat and stir in tomatoes, basil, and vinegar.  just before serving dice up some avocado to toss on top.  {this recipe made enough for us to have left overs a couple of times so i cut up fresh avocado each time} //

share links to some of your favorite food finds with us!