Today I was digging for some info on ‘enchiladas green sauce’ and came across the following section:

I prefer my shrimp enchilada recipe, which I will post some other time. … cup chicken broth (I used a little more as the sauce thickened)…Spread of the sauce in the bottom of a 913 pan. … Roll enchilada up and place seam side down in prepared pan. Repeat with remaining tortillas….

Frankly, not what I was looking for, but you might find it an interesting read.

Mixed Vegetable Kofta in Tomato Curry

INGREDIENTS: For the Koftas: 1/2 cup Frozen Corn 1/2 cup Frozen Peas 1/2 cup Green Beans cut in small pieces 1/2 cup Carrots cut in small pieces. 11/2 cup Gram Flour (Besan) Salt to taste 1/2 Tsp.. of Red chili Powder Pinch of Turmeric Powder 1 Tsp. of Mango Powder 1 Tsp. of Dhaniya Powder For the Tomato Curry: 1 Pound Fresh Tomatoes 2 Tsp. Tomato Paste 3/4 Cup of water Salt to Taste 1/2 Tsp. Red Chilly Powder 1/4 Tsp. Sugar 1/4 Tsp. Cinnamon Powder 2 pieces whole cloves 1 Tsp. Ground Ginger F

What do you think of that?

Spinach Enchiladas

The following is a recipe from Martha Stewart’s Food Magazine. She had a recipe for home-made sauce as well, but that is too much work! I also halved the spinach. Enjoy!! SPINACH ENCHILADAS * 1 teaspoon ground cumin * Coarse salt and ground pepper * 3 cups grated pepper Jack cheese (12 ounces) * 1 can (15 ounces) black beans, rinsed and drained * 1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry * 1 box (10 ounces) frozen corn kernels, thawed * 6 scallions, thinly slic

I tried several more searches on ‘enchiladas green sauce’ but after 10 minutes I got lazy, gave up and posted this entry to ‘Green curry sauce’. Still, I think it was an interesting time.