Enchiladas and Split Pea Soup

The 608 CSK
January13 , 2014

Meal 1: Enchiladas Stuffed w/ Rice, Kale, Sweet Corn, Roasted Butternut and Aged Cheddar w/ Adobo Black Beans
·      Heat the beans in a sauce pot.
·      Ideally, give the enchiladas a couple of minutes in the microwave to get the chill out of them.  Then heat them in the oven at 325 for 20 - 40 minutes depending on share size.

Meal 2: Split Pea Soup, Rosemary-Flax Bread, and Sweet Potato Oven Fries.
·      Warm the soup on the stovetop.
·      Warm the bread.
·      Heat the sweet potato fries on a cookie sheet in a single layer - 400° for 7-10 minutes.

Split Pea is my favorite - Its one of those foods I could eat from the same batch for a week straight, you know right out of the pot, hot or cold.

The cheddar in the Enchis is a nice goat/ sheep cheddar cave aged by Carr Valley! Also the tomato sauce is so naturally sweet ( no sugar added) i almost couldn't taste the other flavors.  Enjoy.


No comments:

Post a Comment