Foodie Friday: Mashed Potato Enchiladas

Whenever I introduce these to someone they usually question me - What are you trying to feed me?! - the name is a little strange. But, I guarantee they are delicious, comforting food that even meat-eaters will love. Potatoes and dairy form a complete protein which satisfies on so many levels.

This recipe makes a lot, and takes a few steps... but they freeze beautifully (if your family is on the smaller side and you actually have any left).

Without further adieu, here is the recipe:

5 lb. bag red-skin potatoes, partially peeled and cut into rough 2 in. cubes
1 bag 8-in whole wheat tortillas
1 lb. block cheddar, shredded (I use white cheddar but it really makes no difference)
3 cloves garlic, minced
1 medium sweet onion, large dice
1 1/2 c. sour cream
2 15 oz. cans (red) enchilada sauce (you won't need it all)
1 Tbs. butter or olive oil
salt and pepper

Preheat oven to 350 degrees.

Place potatoes in a large stock pot with water to cover and a dash of salt. Bring to a boil and cook until potatoes are soft, then drain.

Meanwhile, saute onions in butter or olive oil until soft and fragrant (about 7 minutes), add garlic and cook another three minutes or so.

Brush tortillas with enchilada sauce, cover with tin foil and place in oven for about 5 - 8 minutes.

Once potatoes are drained, return to pot and add 1/3 cheese, garlic and onion mix, 2/3 can of enchilada sauce, and sour cream. Mash together until well combined.

Pour enough enchilada sauce in the bottom of a 9x13 pan to cover.

Fill warmed tortillas with potato mixture and place in 9x13 pan. Drizzle with enchilada sauce. NOTE: this is to taste - however, using a lot of enchilada sauce can turn dish into a casserole (which still tastes great) instead of individual enchiladas. Cover with remaining cheese and place in oven for 35 minutes - until cheese is bubbly (and browned if you like).

These are great with a fresh salad or green vegetables.

Enjoy!

Apple Yummy-ness

Before it's too late, I thought I'd share something we enjoy every fall. Adapted from the wonderful (and out-of-print) Whole Earth Cookbook, here's a recipe that is simple enough for an everyday dessert and delightful in that simplicity.

Ingredients:
Apples - around 8 cups.
Honey
1/4 lb butter - softened
1/2 cup sugar
1 Tbs. cinnamon
1 1/2 cups flour

Preheat oven to 375.
Cut apples into small 1/2 inch chunks. Place in casserole.
Drizzle honey over apples.
Combine butter with flour, sugar, and cinnamon until it resembles a coarse meal. Spread over top of apples.
Bake for about 40 minutes - until top is nicely browned and apples are tender but still crisp.

Enjoy!


And here we are Sunday, making delicious crockpot greens and barbeque. Wes made a spicy-sweet cornbread to accompany our dinner and the apple dessert was the perfect ending.

Feeding

Harvest time is coming to a close. It is one of those chilly, wet fall days that make me ready to hibernate. There are leaves plastered to the sidewalks. And, as I look up at the mountains they are gold, scarlet, evergreen.

I'm scrambling to make some preparations - certainly not all I had planned in this year of sleep deprivation, so much to do and never enough time. I am hopeful that I will find my stride soon.

Lucy is eating her vegetables:
Asparagus here. Despite my efforts to introduce her to many different foods, she still loves rice cereal best. I'm trying to take all the advice to shove new foods in her mouth with a grain of salt. Letting her explore the new tastes and textures is more important. Although I wish she'd truly enjoy all the fruits and veggies she's been offered. If you are looking for a good resource
for making your own baby food - it's easier and cheaper than you might think - along with many other tips and tricks, I love The Super Baby Food Book.

She does seem to love her carrots, especially as playdough.

These are the seeds from the giant butternut squash we harvested from our garden - ready to give us more beautiful squash next year.


Here are Lucy's two first pumpkins.

This time of fall makes me so grateful for the bounty of the land and the blessings and beauty of nature.

Prickly Business

It has been a few busy, sleep-deprived weeks here. We are trying Lucy on a new schedule - following Elizabeth Pantley's No Cry Sleep Solution.

It seems to be working - knocking on wood with my fingers crossed. Lucy still isn't sleeping more than a few hours, but it is not constant nursing. She is teething as well - so that likely contributes to her trouble sleeping.


This weekend we gathered chestnuts. There are several trees in our backyard - I remember when I was little hating them because once they fell I couldn't go barefoot anymore. Especially frustrating in Indian Summer. These trees are Chinese Chestnuts. Wonderful, yes, but wouldn't it be great to have some American Chestnut trees? The American Chestnut Foundation's website
here.

It was such fun to have the family working for a common cause - Lucy on my back and Wes finding chestnuts everywhere.

Speaking of Lucy on my back - she loves her carrier. Every time she sees it coming, she squeals, and claps and is absolutely delighted. Unfortunately, that is making it harder to get her on my back - she's a bit too excited.