Another post already- can you believe it?!
This is what happens when you're on Spring Break and stuck in a house with a cute baby all day, unable to expel some energy at the park, and playing soccer in the front yard; you get cabin fever and do anything to fill time. This is especially true when you've discarded facebook as a vice.
Believe it or not, life without facebook isn't too shabby. I will admit there have been about three times I've wished I could go on, but other than that, I'm barely noticing its absence in my daily routine. In fact, I'm starting to wonder just how I wasted so much time on there, now that I'm off, and still barely able to get everything done throughout the day.
On to tastier things...
I made these enchiladas last Friday. For those of you who don't know (or like to pretend to forget) Lent=no meat on Fridays, except fish. Why fish does not count as meat is beyond me, but I don't make the rules, I just follow them (sometimes).
I was semi-tired of the traditional enchiladas I make all the time, so I decided to find the foodie in me and get a little creative: enter roasted red pepper enchiliadas with butternut squash sauce.
I'm going to post part of this recipe today, part of it tomorrow, and combine the whole thing on Saturday, because the recipe has quite a few steps.
Today we'll start with how to roast your own peppers.
Stop your whining- it's really simple. Whenever I make them I question why I ever waste my money buying the ones in the jar.
Buy 3 red peppers- doesn't really matter what they look like, but you want them RED. Red red. Not sorta red, not I think these are ripe red, real red.
Turn on the oven to 450.
Cut your peppers in half, making a cut from the top (where the green stem is) to the bottom (where the butt is).
Try to discard most of the seeds with a spoon, your knife, or even banging it against the cutting board to knock em out. Just don't get make a mess and leave them all over the kitchen floor like I do. Sorry, Cass.
Now, here's the tricky part, you ready? Lay the red peppers on a cookie sheet, or some foil, with the inside of the pepper facing down, and throw them in the oven. Gasp! So much work.
I have no time measurement for this cooking process, but you need to keep them in the oven until they start to turn black. Yes, you GET to burn your food.
Once they are black, remove them from the oven and place them in a large ziploc bag, seal it up, and when the bag gets all steamy, remove the peppers from their sauna and peel the skin. Think peeling Elmer's glue off your hand, like in elementary school. Don't act like you never did that.
I like to store these in the fridge until I'm ready to use them for my desired recipe.
Tomorrow: Butternut squash sauce.
6 hours ago