Monday, June 15, 2015

Pork Enchilada Verde

Ingredients:
One pork tenderloin
1tbsp cooking oil, your choice
Cumin
Salt
Pepper
Garlic powder
Monterey Jack cheese, course shredded about a 1 lb
10-12 corn tortillas
1 jar salsa verde ( about a pint)

Coat the pork tenderloin with the salt, pepper, cumin and garlic powder according to your taste. Heat skillet to medium high with 1 tbsp cooking oil. Place tenderloin in warmed skillet and brown on all sides. Turn skillet to low and continue cooking until tenderloin is firm in the middle and cooked through ( depending on size and thickness this step may or may not be necessary).
Remove from heat and allow to cool.
Warm tortillas according to package instructions, allowing them to be soft enough to roll.
Once tenderloin is cool, slice short ways.
Pour a few tablespoons of salsa verde in the bottom of an 8x8 baking dish, just to coat the bottom.
Take one warm tortilla, fill with a few slices of tenderloin and a little cheese- roll and place in prepared baking dish.
Continue until all the tortillas  are filled.
Pour the rest of the salsa over the prepared enchiladas. Cover with the remaining cheese.
Cook at 350 for about 25-30 minutes. Covering with foil or a lid if necessary. Allow to cool slightly before serving. We like to garish ours with some chopped cilantro and sour cream.

Tuesday, April 28, 2015

removing the obstacles of peace

When ever one of the children tattle on another my reponse is always the same. "Why?" Not because I want them to believe others have a right to hurt them, but because I want them to understand that every action has a reason. You cannot find a useful solution without understanding the reason. You know? The children rarely answer " I don't know."

Thursday, April 23, 2015

Happiness: a toddler at work

How do you keep a 2 year old busy?
New safety scissors and a box of packing peanuts. 


Tuesday, March 10, 2015

Hooray!



I found a little snow drop, blooming in the cold,
I'll share with you a secret the little flower told,

"Though winter is still here, it hasn't long to stay. 
I came ahead to tell you that spring is on the way"
- Christina T. Owen

Friday, February 20, 2015

Tuesday, January 6, 2015

Skillet Cake

I created this quick skillet  (pan)cake in an effort to not stand at the stove flipping individual pancakes in the morning. We needed a quick healthy alternative to standard flapjacks- which are still our favorite. This is not like a flapjack, more like a cross between a quick bread and a german pancake. But, you can slather it with butter and maple syrup. It is warm and wholesome in the morning, or for a snack. Its currently on rotation at our house about once a week.
I use various combinations of the grains I have on hand. Even making it gluten free once or twice. 

1 cup of flour 
( if you use all purpose you will get a fluffy but rather tasteless cake. My favorite is 1/2 cup all purpose, 1/2 cup fresh ground whole wheat or buckwheat, or a combination of the two. Sorghum also works well in this recipe.)
4 eggs
1 cup of milk
1tbsp baking powder 
pinch of salt
2 tbsp butter

Set oven to 400. Place your skillet on the middle rack with the butter to melt as the oven warms. My skillet is pretty big! You could use a 9x11 cake or casserole dish. 
Whisk together the eggs and add milk, then the pinch of salt. Sift in your flour and stir until well blended. 
Place in the preheated oven, and cook for about 10 mins or until the top is slightly golden and the center feels firm. You don't need to let it cool before serving. The cake is dense and slightly spongy. Top with a fat pat of butter and maple syrup or fruit or jam.