Last weekend Nishad, Ashish and I made a blackberry swirl pie, complete with homemade crust. Nishad picked out the recipe right from the pages of Better Homes and Garden Magazine. My Aunt Beverly gave me a subscription to the magazine as she knows how I enjoy gardening, decorating and baking! …Thanks, Aunt Beverly! As you can see, I’m enjoying the magazine.
I personally would have liked to attempt the buttermilk pie recipe. The crust was a simple and easy recipe to follow in which produced great results. I especially am found of the crust recipe as it doesn’t have any lard in it (yes, people still do use lard in their pie crust). The pie itself was a bit too sweet for my liking. Also, I think I would have preferred the recipe to us blueberries instead of blackberries. Honestly, the texture was a bit off and it felt odd to sink my teeth into blackberry seeds.
I also ‘invented’ a new recipe of my own last weekend; Stuffed Enchiladas Kumar-Style! They were divine. In fact, they were so good we made them again and doubled the recipe. We froze a separate portion for a quick weeknight meal.
1 can black beans
1 sm. can of corn or 3 fresh corn cob kernels
1 med. red onion diced
1/2 can diced tomatoes or 1 fresh tomato diced
1 package Mexican (Queso) cheese crumbled
1/3 c. fresh chopped cilantro
1/2 teaspoon Mexican oregano
1 small lime- cut in half, use half to squeeze juice from for mixture and the other half for garnish
salt & peeper to taste
*optional, jalapeno pepper or chillies to taste, diced
1 package flour tortillas
sour cream to top off with
Toss everything together in one bowl- mix!
Warm up tortillas
Coat the bottom of a baking pan (again, your choice) with a thin layer of sauce.
Dip the tortillas in the sauce and ‘stuff’ & roll them up, tucking the ends inside
Pour reaming sauce over stuffed enchiladas
Left over mixture can be used on top of enchiladas
Bake at 400 degrees for 40-45 minutes
Top with sour cream
Garnish with a slice of lime