Monday, August 19, 2013

Tasty Eats…Shrimp Enchiladas with roasted sweet potatoes and parsnips…

So…Maybe this would make better fall fare.
but I live on the edge that way
The root veggies are really wonderful…and quite sweet and unexpected with the shrimp
and even on a summer day….they smell FABULOUS roasting in the oven.
Red onions, Parsnips and Sweet potatoes
mingled with olive oil, coriander, cumin and chile pepper
happily communing and roasting.
While they do that, we add a jalapeno (seeded), some garlic and cilantro to the
food processor I just use my blender…add some scallions,Roasted green chiles you know the little cans
and then some salsa verde or tomatillo sauce
This becomes a fresh…spicy little number
that we  warm  on the stove…
with some added cool and sophisticated  crema.
I love using mexican crema when I am making this kind of fare
It is smoother, sweeter, creamier than regular sour cream
There are a few different kinds we can buy in our grocery store.
Try it. Honestly…you will thank me.
Maybe even closer to a creme fraiche.
Then we take corn tortillas and quickly fry them in some hot oil
not to brown….just to blister 15 seconds at most.
But you can also omit the oil and just heat them in a hot skillet
Then… place some Queso Fresco in the middle of the tortilla….add the shrimp mixed with the roasted veggies…
add the extra sauce and cheese and crema on top
cook for 20…
and you are good to go
add a salad with some avocado
and a MUST have
for the kids
Jarritos….in a cold glass bottle.
There ya go.
It is delicious family consensus….give yourself some time to create it…
Do what I do….put on some GREAT latin jazz
enjoy the process…..

The Recipe:

  • 1 pound parsnips, peeled, cut into 1/2-inch cubes
  • 12 ounces red-skinned sweet potatoes (yams; about 2 small), peeled, cut into 1/2-inch cubes
  • 1/2 red onion, sliced (about 1 1/2 cups)
  • 5 tablespoons vegetable oil, divided
  • 1 tsp cumin (if ya wanna do it right…..roast whole seeds then grind them)
  • 1/2 tsp of corriander (I love this slightly lemony cumin taste)
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon coarse  salt
  • 2 large garlic cloves, peeled
  • 1 small jalapeño chile, halved, seeded
  • 2 cups coarsely chopped fresh cilantro
  • 1 cup chopped green onions (about 6)
  • 1 4-ounce can diced green chiles (preferably fire-roasted), drained
  • 2 cups purchased salsa verde or mild tomatillo salsa
  • 3/4 cup crema mexicana, crème fraîche, or sour cream, divided
  • 16 ounces cooked peeled deveined shrimp, coarsely chopped
  • 12-15 5 1/2- to 6-inch-diameter corn tortillas
  • 10 ounces crumbled queso fresco or feta cheese (about 2 cups)


Preheat oven to 400°F.  Combine parsnips, sweet potatoes, and red onion in large bowl. Add spices , 2 tablespoons vegetable oil and salt; toss to coat. Transfer to prepared baking sheet (I like parchment paper or silpat on the cookie sheet). Roast vegetables until soft and browned in spots, turning occasionally, 35 to 40 minutes. Cool. DO AHEAD: Can be prepared 4 hours ahead. Let stand at room temperature.
Preheat oven to 375°F. With machine running, add garlic and jalapeño through feed tube of processor (or blender) and process until finely chopped. Add cilantro, green onions, and drained green chiles. Using on/off turns, process until coarse puree forms. Add salsa; process to blend. Transfer salsa mixture to large deep skillet. Add 1/2 cup crema and stir over medium-low heat just until warm (do not allow to boil). Remove from heat. Season salsa mixture to taste with salt and pepper. Cover and keep warm.
Measure 1 cup roasted vegetables; set aside. Transfer remaining vegetables to processor. Using on/off turns, process until coarsely choppedhem ( the blender purees them more…but it is all good). Transfer to large bowl. Add shrimp and toss to incorporate evenly. Season filling to taste with salt and pepper.
Heat remaining 3 tablespoons oil in medium skillet over medium-high heat. Working with 1 tortilla at a time, cook until just softened, about 15 seconds per side (do not allow to brown). Transfer tortillas to paper towels to drain.
Spread 1/2 cup salsa mixture over bottom of 15 x 10 x 2-inch glass baking dish. Place 1 tortilla on work surface; sprinkle generous 2 teaspoons crumbled cheese down center. Top with generous 1/4 cup roasted vegetable filling, arranging down center atop cheese. Roll up tortilla and place, seam side down, in prepared dish. Repeat with remaining tortillas, cheese, and filling. Scatter reserved 1 cup roasted vegetables over enchiladas. Spoon remaining salsa mixture over. Sprinkle with any remaining cheese; drizzle with remaining 1/4 cup crema (whisking if necessary to loosen enough to drizzle). Bake enchiladas until heated through, about 20 minutes.

Sunday, August 18, 2013

Anyone else think….

Summer should get
a dayum
speeding ticket??

Monday, August 12, 2013

Art meets lamp…meets art…meets college.

So…we have another kid going off to college
collecting ever “important” dorm things.
I was contacted by a phenomenal lighting site … and I said
Yes indeed, I will try out one of your desk lamps.
That is an important thing in a dorm room…void of color…in need of light.
So we opted for the Pablo Tube Top lamp in sky blue
A cool, clean acrylic design  that incorporates a mesh *tube top* as the shade
It casts a beautiful clear light….almost floaty if you know what I mean
Love that it comes with a great dimmer on the cord.
EVERY light needs a dimmer. So say I.
And it comes in a BEVY of fun colors
Pablo…of the tube top, is in his temporary home right now…before he heads up to school.
Amongst his other…er…friends
:: sigh ::
Anyone else in the packing and trekking off to school mode?
Check them out. You WILL find something you need.

Wednesday, August 7, 2013

And Ooooooh….do the Lithuanians love a good knit…

Not everyplace do you see a knit sweater for a tree.
There, in the country of Lithuania… not completely uncommon.
Nor is a quiet Passion uncommon 
In Religion… which was oppressed for many many decades
Linda Pics 763
Linda Pics 516 
in love
Linda Pics 653
Linda Pics 498
Padlocks locked to bridges when married….key thrown into the river below. Everlasting.
Passionate about restoring….and preserving…and color
Linda Pics 495
How many centuries of color on this wall?

They are resolutely passionate about their green and outdoor space…and their animals
A country to talk about.
for sure
Ok. Vacation is on to more pressing things...
I really
 need to show you a new lamp that came our way.....

Sunday, August 4, 2013

Gastronomy in Lithuania…or Eating our way through the Baltic's. ::burp::

Breakfasts each morning were an assortment of breads, juices,pickled herring and eel, smoked salmon,cheeses, dried meats, caviar…marmalades
Linda Pics 577 
each morning a bit different than the last
Linda Pics 419 
I would often order a soft boiled egg
that would come with a small horn spoon… wearing a boiled wool cap.
Linda Pics 580
Blinai…like crepes, would have smoked ham and cheese…or salmon in them. Always served with sour cream.
Linda Pics 582
This was a dried cheese, loaded with caraway seeds that was delicious…and everywhere.
Linda Pics 707
They grow mushrooms in the forest….and pick them and use them in so many things.
And I am sure if you looked reallly hard in said forest
you would see little teensy families harvesting them.
Linda Pics 636
One of Lithuania’s most favorite meals is called ceipalini…
essentially means zeppelin they are made with potatoes, potato flour. stuffed with
wait for it…potatoes and sausage.
They are the size and weight of an airship. And I am pretty convinced
Led Zeppelin was named after them. Why not?
Linda Pics 468
In the town of Trakai….where honest to goodness castles still remain…
we had kyblinai…a phenomenal pastry filled with minced meat and onions and mushrooms.
 Linda Pics 693
And a soup of cabbage and mushrooms in a bowl made of rye bread. Those forest families were working overtime for us!
Linda Pics 692
Linda Pics 694
We tried as much of their local food as we could
Linda Pics 628
Haddock with more caviar
A favorite was Šaltibaršèiai …. a chilled soup with kefir, cucumbers beets,  dill and an egg
I braved a trip to their local market in Vilnius
And lost myself in several of their grocery stores
Linda Pics 554
Linda Pics 710
They have a drink they call Gira. which is made of fermented bread and sugar
A whole different kinda taste.
Linda Pics 712
We even  had grapes growing outside of our hotel room window that we could reach out and taste.
Anyone else eat their way through the Baltics?
‘scuse me.


Related Posts with Thumbnails