Veggie Enchiladas

so if i were to just type all that the recipies books do... what's the point.. well i'm not going to.. i'm just going to sit down and write what i remember.. and what i did.. cuz i dont' do what the book says to all the time.. no sir.

and since my boyfriend is a vegetarian, and my roommate is an almost vegetarian, i try to make things exciting when i cook.. cuz cheese pizza isn't exciting.

so. veggie enchiladas:
Ingrediants:
Tortillas, flour, 4-6
Cheese- which ever kind you like, i just used mexican cheese

filling
8 baby corns- i sliced it longways
1 leek- i sliced it longways as well
1 carrot- i just chopped it up best i could with my inexpensive, not sharp knives
2 garlic cloves- cuz garlic is tasty
3 oz of spinach- like half of one of those baby spinach bags.
1 tsp frozen peas- thawed. i think they added this just for like color
2 tbsp olive oil
2 green chilies, the recipie called for 1 red, but they didn't have that at the store... so i grabbed 2 green, hoping they weren't hotter... i never claimed i was a food specialist, i just happen to be pretty decent at cooking... we'll see.

sauce
the first time i made these, i used the wrong tomatoes, and it turned out really good, and this time i used the wrong ones again, so we'll see how it turns out
1 1/4 cup of sieved tomatoes, which i found out to be like tomato puree,
but i used 1 can of stewed tomatoes, mexican style stewed tomatoes, which i chopped.
1 1/4 cup veggie broth, but we accidentally used the whole boullion cube, which makes 2 cups.. so we just boiled it down a bit more
2 shallots- which i chopped to the best of my ability, and i always forget they are like onions, and make you cry
2 cloves garlic, only calls for one, but garlic is good
1 tsp sugar, suppose to be fine sugar, but whatever
and 1 tsp chile powder


OK.
first, i would PREP all the stuff, cuz it's so much easier to just have it in a little bowl rather than having to chop it while something is waiting, and wilting, and yea... sad.
first. throw all the sauce stuff in a sauce pan, cuz it's got to cook for like 20 min. on high, cook it... stir it ever so often.. jsut let it do the simmer thing.

the oven will want to be at 350 eventually. so if you want to do that now, so you don't have to wait later, cool. or do it later as you wrap the sucker up.... that's what i did.. but i'm giving you fair warning now.

then in a skillet thing.. you'll blance the spinach. that's when you take some hot water, and add the spinach to it little by little, till it wilts, and looks like the stuff popeye eats, then you drain it real good, and chop it up, which isn't the easiest thing to do.
then set it aside, cuz it goes in last, and add the oil to the skillet, and satee all teh filling stuff, except the spinach, like i said, that goes in last.
stir it up realllll good for like 4 minutes, then add the spinach.
now the cook book didn't say what do to do now, my common sense said... put it on low, and do the sauce... so yea.. put it on low till the sauce it almost done...

THEN... take the torilas, and start wrapping some fillign in them... now this is only supposed to make 4 enchiladas, but i made more than that.. i made 6, but they were kinda small.... so... do what works. and wrap em up all nice and pretty, like a burrito, or lumpia, which ever, and put them in a baking dish with the seam down, so it don't go all over the place... i even filled one with cheese and the filling.. just to see...

then as the sauce is done doin it's thing. pour it over the little wraped tastiness, topp it with cheese and throw it in a 350 degree oven, back it till the cheese is melted/browned

then eat it up. YUM!

mm mm mmmmm

So, here i was, making food, and waiting for it to cook down and do it's whole yummy thing.. when i blogged something, and i was like.. hmm i should like be cool and blog what i cook.. and like share tasty goodness... so that's what i'm going to do.
ta da!
so with that said. let the tasty goodness begin