Hope you all had a great weekend! Mine was rather domestic and didn't involve a lot of excitement, per se, but it sure was relaxing. I had a rare day to myself on Saturday, so I cranked up the country tunes and spent a few hours scouring my kitchen. By the time I was done, I wanted to spend the entire evening admiring the sparkling white counters and floors. Alas, duty called and I had to head over to the Freitags to babysit my favorite little guys. But my whirlwind of productivity continued, and after I got home from babysitting, I stayed up till 2:30 am sending poems to various literary journals and presses. Watch your back, February goals, I'm coming for you!
Matt and I both had a free (and kidless) Sunday, so we woke up at a decent hour and walked to our neighborhood farmers' market. We bought all kinds of brightly colored veggies, and then stopped at the Wine Mine (our local wine shop, just a couple blocks from the apartment) on the way home. Local folks: the Wine Mine has an incredible tasting deal on Saturdays from 2-5--just $1 for 5 tastings! Crazy, right?
Later that afternoon I went for a run, ran some errands, and then made the most delicious dinner. I'd seen this on Pinterest:
and I made a variation of it that ended up being one of the yummiest things I've eaten in a very long time. Goodness gracious. Here's how my version turned out:
And here's what I did:
Roasted Veggie Enchilada Pie a la Claire
dice one large onion and two red peppers into matchsticks
slice 1-2 potatoes suuuuuper thin
put onions, peppers, potatoes, & some garlic cloves into a baking dish w/olive oil and S&P
roast for 40 minutes at 400 degrees
meanwhile, place 6 corn tortillas at the bottom of another baking dish (to cover bottom)
when veggies are done roasting, transfer half to the other dish on top of tortillas
add a layer of fresh baby spinach
add a layer of sharp cheddar cheese
pour 1/2 a large can of red enchilada sauce on top
add another layer of 6 tortillas on top of veggies, spinach, & cheese
add the second 1/2 of roasted veggies
add another layer of baby spinach
pour the remaining enchilada sauce on top of spinach
. . . and then a second layer of cheese
top with fresh cilantro
after your casserole dish has been thus assembled, bake again at 400 for 20 minutes
Et voila, one of the best things you've ever tasted. And easy. Next time I'm gonna add black beans and corn. You could really put anything in there, but let me just advise you that the super thinly sliced potatoes made it dream-worthy.
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