Tex-Mex for Lutherans from Lake Woebegone

Friends and relations who are in the know about such things, point out that the following recipe has no ground beef, and no cream of mushroom soup, so it cannot possibly represent a true Lutheran Hot Dish Experience.  And they are right, although now I am thinking of trying to invent enchiladas that use cream of mushroom soup in a way that isn't horrifying, but I can't really call the following Tex-mex, and it sure as heck isn't Mexican.  It is derived distantly from a cheese enchilada recipe Mom picked up in Sitka.  It's a pretty distant derivation.

Black Bean, Spinach, and Cheese Enchiladas

2 cups or so cooked brown rice (or 3/4s cup brown rice and 2 cups boiling water combined on a medium heat burner for half an hour...no, silly, use a sauce pan, don't just pour the water and the rice on the heating element)
1 can black beans
1 packet onion soup mix
1 cup sour cream
1 can diced green chiles
2/3s of a 7 oz brick of frozen chopped spinach
1 cup sour cream
1 1/2 cups cottage cheese (low fat if you want)
1 cup or so shredded cheese, mexican blend or cheddar or whatever you like
1 package of whole wheat tortillas
1 of the larger cans of enchilada sauce
Additional cheese for the top

NOTE: If one wants to substitute say roasted zucchini, more chopped onions, tomatoes, potatoes, corn, or bell peppers for some of the rice, I think that's just dandy.  Or some chicken. Or all of the above.  I  just didn't happen to have any of those things on hand that I wanted to use for this purpose.

Preheat the oven to 350.

Combine everything but the tortillas, the enchilada sauce, and the cheese that you'll be sprinkling on top of the enchiladas in a large bowl. This shall hereafter be referred to as the filling.

Spoon a couple or three tablespoons of filling into each tortilla, roll it and stick it in a large baking dish.  I use my 9X13 pyrex dish and that seems just right.

When you've used all the tortillas that will fit, spread any remaining filling over the top, before pouring the enchilada sauce over the whole mess. Top with cheese.

Bake for 45 minutes, increasing the heat to 400 around the 20 minute mark.

Rumors to the contrary, I am still alive

April may not be the cruelest month, but it certainly was a busy one.  I spent a lot of it eating beans and rice and things out of boxes.  So nothing exciting to talk about food wise.  Except to say that my second favorite breakfast after eggs and sausage is a big slice of Yorkshire pudding with jam.  But most of this month my breakfasts have mostly been a gigantic cup of coffee or two, and a peanut butter and honey sandwich if I remember to pack a spare.

So, I've been keeping myself busy with school and friends and family, and there was a holiday in there, and then my brother graduated from college, and I went home to Alaska for the big event, and suddenly it's May and I haven't posted to my blog in a month, and people are starting to send me emails wanting to know the reason why.  AND I still have not made the definitive rhubarb custard.  Oh well.

Well, actually there is one recent recipe worth sharing, and it's a good one.

Last week, one of my college friends turned thirty.  To assist her in dealing with the shock of it all, I took a small vat of eggplant dip to her birthday party.  She is sensitive to wheat and deals poorly with members of the chili family.  So most recipes for eggplant dip were unsuitable in that they called for bread as an ingredient and/or chilis or bell peppers.


But I wanted eggplant dip.  So I improvised.

Eggplant Olive Dip

1 1lb eggplant, halved lengthwise and the flesh scored in a crosshatch pattern.
2 medium tomatoes halved
Olive oil
1 or 2 or several cloves of garlic minced, smashed, or otherwise rendered blender friendly
1/4 cup or so kalamata olives or other brine cured olives
salt and pepper to taste

Preheat the oven to 375.

Rub the cut sides of the eggplant with olive oil.  Rub the tomatoes with olive oil. Rub a shallow baking pan with olive oil.  Place the eggplant and tomatoes cut sides down in the pan and slide it into the oven.  Leave it alone for fifty minutes or an hour, until everything is roasted and delicious smelling.

When time is up, allow the veggies (fruit actually, but never mind) to cool, so that you don't burn yourself when you strip the flesh from the eggplant peel and dump everything including the garlic and olives in a food processor or blender or food mill or whatever.

Add a healthy dribble of olive oil.  I think I used a tablespoon, and puree by your favorite method. 

Transer to a suitable container and stick in the fridge over night to allow the flavors to develop.  Add salt and pepper to taste.  Serve with pita wedges or toast or use as a sandwich spread.  It's marvelous with cheese, lettuce, and tomato sandwiches.