These are actually beef; I served the vegetarian, roasted squash & corn, enchiladas from this dish last night
Last night a group of about 14 ate chicken or roasted squash & corn enchiladas, Spanish rice, salad with Cafe Flora ranch dressing, and flan, at the first winter one dish dinner for 2010.
When I headed over to the house my plan was to just take iPhone pictures – but I didn’t even do that. Hence the older shot – last night’s enchiladas were pretty much twins – maybe just a tad less brown around the edges.
I was less-than-pleased with the flan – it could have been creamier. The recipe said bake it for 1 1/2 hours – and the last time I made it, when it came out softer, it was a double batch; more volume, more cooking time. I thought this smaller flan was done at the 1 hour mark, and should have trusted my senses rather than the recipe’s instructions. Still, I don’t think anyone noticed. The enchiladas were just about perfect; the chicken was picked from stock carcasses, so FREE – the sweetness of the squash and corn was just right with the sauce. The dressing was also surprisingly good, and easy: 1/2 cup yogurt, mixed with 1/2 cup mayo, and 1 TBLS each fresh thyme, lemon juice, chopped parsley, and rice vinegar. I think the secret is good yogurt – I used Mountain High Original, which is whole milk – the recipe does allow as how if you’re going to use low-fat, you should drain it to thicken it.
It was a nice group – I think I’m going to try to limit these dinner to 15 – 20, rather than trying to fill the place (33!). It’s easier and quieter for a week day night with a few fewer people.
posted from my iPhone
