Sweet Corn and Green Chile Baked Flautas

 This is  a vegan recipe but Jenny and Sadie like to add:

Shredded Cheese

Guacamole

Lettuce

Tomatoes

Sour Cream

Salsa

The Lewises usually serve the flautas with Carne Asada that is basically

 a seasoned sirloin steak that is served thinly sliced.

This recipe makes about 12 flautas using standard flour tortillas

Ingredients

Cooking spray

1 tsp olive oil

1 cup chopped yellow or white onion (about 1/2 onion)

2 tsp chili powder

3/4 tsp ground cumin

1/2 tsp salt

4 to 5 cloves garlic, chopped

3 cups cooked pinto beans

1 -4 oz can mild green chiles

juice of 1/2 lime

1 cup sweet corn kernels

12 flour tortillas

Preheat oven to 400.  Coat a large baking sheet with cooking spray.

Heat up the oil in a large sauté pan over medium heat and throw in the onion.  Cook until the onion starts to brown, about 5 minutes.  Add the chili powder, cumin, salt, and garlic and cook for another 30 seconds and then turn off the heat.

Throw the beans, chilis, and lime juice together in a big bowl.  Mash them up using a potato masher or a spoon until a paste forms.  It's cool if there are some whole beans left here and there: you don't need to spend the whole day mashing.  Fold in the onions and corn and stir.  Your filling is ready.

Using a griddle, your oven or the microwave, warm up the tortillas.  Grab about 2 heaping tablespoons of the filling and spread that in a nice line toward the edge of the left side of one of the tortillas from top to bottom. Then roll that up nice and tight from left to right.  You could even put a small smear of beans toward the other end of the tortilla to help it stay shut.  Place the flauta seam side down on the baking sheet about an inch or two away from its flauta brethren.  Make sure the filling got all the way to the ends and then adjust how you distribute the filling the next time.  Keep going until you run out of tortillas or filling.

Lightly coat them all with cooking spray and bake for 10 minutes.  When you pull them out the bottoms should be golden-if not stick them in for another couple minutes.  When the bottoms look good, turn them over and bake until golden and crispy on both sides, another 5 to 7 minutes.  Serve warm topped with your choice of toppings.

Creamy White Bean and Turkey Pumpkin Chili

Enjoyed this chili/soup with buns with the Calgary Crew during our Christmas concert/band/swim meet visit 2019.  Amy prepared it ahead of time and all Grandmaman needed to do was add the cream and warm the buns.  A perfect meal on a cold but "busy" winter's evening.  

I took a photo of the soup but my camera lost some photos. Here are a couple of concert/swim photos instead. 

1 1/2 lbs ground turkey thigh (or left-over turkey)

2 (15 oz. cans) cannellini beans

2 carrots finely chopped (1 1/2 cups)

2 stalks celery

1 tbsp. ground coriander

2 garlic cloves

1 onion, finely chopped (1 cup)

1 (15 oz.) can pumpkin puree, unsweetened

1/2 tsp. red chili

2 tbsp. fresh thyme

2 cups chicken or vegetable broth

1/2 tsp. black pepper, freshly ground

kosher salt to taste

1 tbsp. ground paprika

3 tbsp. olive oil

1 tsp. ground cumin

1/2 cup heavy whipping cream

1. Pour the oil into a 4 or 5 quart soup pot or Dutch oven and place over medium heat.  Add the onion, carrots, and celery and cook until the vegetables are softened, stirring occasionally.

2.  Add the garlic and all the spices through the black pepper, stirring to coat in the oil.  Add the turkey and cook until it's no longer pink, stirring and breaking the meat up with a spoon, about 8 minutes.

3.  Add the herbs, pumpkin, beans, broth and 2 teaspoons salt.  Bring to a simmer, partially cover and cook 25 minutes adjusting the heat so it doesn't boil.

4.  Remove from the heat and stir in the cream.  Taste and adjust the seasoning, if needed.  Serve in bowls.

To make this chili in a crockpot or slow cooker:

1.  Follow step 1 and 2.  Transfer the mixture to your slow cooker and add the herbs, pumpkin, 1 1/2 cups broth and salt.  

2.  Set to cook on low for 6 hours or 3 hours on high.

3.  Stir in the cream and serve.

Serves 6.

Veggie Chili

This recipe I got from one of my mommy friends Liz.  It is a super delicious, meat-free chili that was a hit with my crew.  It has a slightly spicy taste but it is also quite sweet because of the sweet potatoes and corn- perfect for the all the family's taste buds.  I've adapted the recipe slightly from Liz's original version, but only slightly.  Hope you like this meat-less chili option!

Liz's Veggie Chili (adapted from the above cookbook)


1 Tbsp canola oil
2 Tbsp garlic, minced
1 onion, chopped
1 cup mushrooms, sliced
2 stalks of celery, chopped
2 carrots, chopped
1 green pepper, chopped
2 large sweet potatoes, diced
1 28 oz can of diced tomatoes
1 5 oz can of tomato paste
1 can of black beans
1 can of red kidney beans
1 cup frozen corn
1 Tbsp vinegar
1/4 cup of chili powder (or to taste)
1 sprinkle of cumin, oregano and cayenne (or to taste)
Salt + Pepper


Heat oil in a large saucepan and sauté onions until slightly browned.  Add garlic and mushrooms and cook until mushrooms are nicely browned.  Add celery, carrots, green pepper and sweet potatoes and sauté for 5 minutes.


Meanwhile, drain and rinse beans well.  Add beans, diced tomatoes, tomato paste, corn, vinegar and spices to the saucepan.  Simmer for 30 minutes, stirring occasionally to prevent burning the bottom.  Add salt and pepper to your preference.  Enjoy!

This veggie chili would be the perfect meal after an Autumn Day Hike in the mountains.  I've attached some pictures of the boys, the daddy and the two grandpas who went on a Fall Hike in September 2010. Good fun was had by all and they came back with many great adventures to retell.

We're ready, which mountain are we climbing today?

The boys and Grandpa VV, checking out the view.

Dad and his boys.

Look, a bench!  T-man thinks it's the best.

Grandpa VV, hiking the rocky terrain.

Add caption

Yup, our adventures are epic.

E-man and Grandpa V

The boys and Grandpa VV

Add caption

Grandpa V says, "Look at the view!"

Love,

Twin B

xoxoxoxoxoxo

Savory Corn Waffles - From Scratch

Twin A posted a recipe for Spicy Chili and Waffles last Fall, using a Jiffy Corn Muffin mix.  After searching and searching here is Canada, I couldn't find a Corn Muffin mix anywhere.  Therefore, the search was on to find an easy, great tasting, from scratch recipe for Corn Waffles.  The below recipe is definitely a winner-winner-waffle chili dinner.


Savory Corn Waffles


Ingredients:
3 1/2 cups cornmeal
1 1/2 cups all-purpose flour
2 tablespoons baking powder
2 scant teaspoons salt
2 tablespoons sugar, optional
2 large eggs
3 cups milk
2 cups cream-style corn (yup, from a can)
2 small cans (4 ounces) chopped mild green chile peppers (or 1/2 cup sliced green onions)
10 tablespoons melted butter

In a medium bowl, combine cornmeal, flour, baking powder, salt, and sugar, if using. In another bowl, whisk eggs with milk then stir in corn and chile peppers. Combine the two mixtures, stirring just until blended. Stir in the melted butter.
Bake in a preheated and oiled waffle iron until crisp, following manufacturers' basic directions for lightness settings and filling amounts.  Hint:  Use cooking spray (PAM) to coat waffle iron after each waffle to prevent sticking.
Makes about ten 6-inch Belgian style waffles.

Love Twin B
xoxoxoxoxoxoxo

Count down to Grandma!

We are so excited for Grandma to visit.  In our family, we count down the number of "sleeps".  We are finally down to ONE sleep (two for the littles, since Grandma's flight gets in late tomorrow).  What an exciting breakfast surprise for the kids, to find a Grandma along with their oatmeal (the big little's favorite thing to eat right now!).

This is going in the crock-pot tomorrow morning.  I browned the ground beef tonight etc.  That way, I can maybe get some laundry done and the bathroom sinks cleaned off before her flight lands tomorrow...

This recipe is adapted from The Best of the Best Book, in the The Best of Bridge Series.  We fondly call this book, "the yellow one", because the cover on this baby is yellow!

Bean Stuff or Sweet Chili

6 slices of bacon
1 pound lean ground beef
1 chopped onion
1 chopped green pepper
1 minced garlic clove
2 TBSP molasses (I use more!)
1 TBSP brown sugar
1 tsp dry mustard
1/3 cup vinegar
large can of tomatoes
1 can kidney beans
1 can lima beans, drained (sometimes I just use a can of kidney beans or black beans)
1 can pork & beans (I use 2!)
1 tsp worcestershire sauce
Salt & pepper to taste

Fry bacon until crisp.  Crumble.  Brown beef and onion.  Combine with remaining ingredients in a large casserole dish (or crock-pot).  Bake at 300 degree oven for 2 hours.  Yum, yum.  If using crock pot, put it on low and simmer away all day until ready to eat.

Will post a picture...

Sending Love,
Twin A

Spicy Chili over Corn Waffles

We spent our Sunday morning at the annual Ithaca Apple Festival.  The whole of downtown was closed off and the streets were filled with fun and families.  Apples, pumpkins, fun finds, shopping and of course fair food.  "We" I mean me, forgot to put the battery in our camera, so not a lot of pictures.  We used Daddy's phone once we remembered it had a camera, so the quality is okay.  At least we got to capture our big little's first caramel apple.  Heaven sent!  Mama and the little little wore our fall sweaters and were super cozy.

When we got home, I had already put some chili on in the crock pot.  Which made our house all warm and toasty.  It also left a tiny bit of time right before dinner to do a little experimenting.  A friend of mine told me about a Waffle restaurant downtown where her hubby ordered chili over a corn waffle.  Sounded pretty good to me and our big little is addicted to corn muffins right now.  We all know how crumbly and messy they can get, so I thought it would be fun to try at home.  I pulled out the old standard Jiffy mix, not sure if you can get it in Canada.  Followed the directions on the box to make the waffles and not the muffins.  In an effort for full disclosure, please be aware that it took me two boxes of mix to make 3 and a half decent waffles.  Sure wasn't easy with my waffle iron.  By the end though, we had a good result.  I would suggest that you plan ahead for a few "sticky" waffles.  Make sure to spray your waffle iron!
Sending Love,
Twin A

This recipe is adapted from "The Rest of the Best" book, from the Best of Bridge Series.


6 oz italian sausage links
2 cups chopped onion
1 cup chopped green pepper
8 garlic cloves, minced
1 lb ground beef
1 jalapeno pepper, seeded and chopped
2 TBSP chili powder
2 TBSP brown sugar
1 TBSP ground cumin
3 TBSP tomato paste,  I just use a whole small can, no waste!
1 tsp dried oregano
S&P to taste
2 Bay leaves
1 1/4 cup red wine (merlot) or beef stock
2-28 oz cans of whole tomatoes with juice, chopped
2-14 oz cans kidney beans, drained

For the top:  sour cream, shredded cheddar cheese, chopped green onions
For the bottom: corn waffles (worth the effort!)  xxoo

Heat large pot over medium-high heat.  Remove casings from sausage.  Add sausage, onion, green pepper, garlic, beef and jalapeno to pot.  Cook until meat is browned.  Stir to crumble.  At this point, if you are making this ahead, transfer to a crock pot.  Add everything else to the pot.  Bring to a boil.  Cover and reduce heat and simmer for one hour, stirring occasionally.  Uncover and cook for 30 min, stirring occasionally.  If using crock pot, cook on high until bubbling, then reduce to low.  The longer it simmers the better it is!  Discard bay leaves.
To serve: Pour chili over corn waffle, garnish with sour cream, cheddar cheese and green onions.  Serves 8-10.