Pantry Anarchy: Butternut Squash & Black Bean Enchiladas

Because recipes were made to be broken when you’re broke.

My inspiration and guidance for this recipe came from Feasting at Home’s recipe for Butternut Mole Enchiladas.

The ingredients for the original recipe are:
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To start off, I had one lonely butternut squash and a can of black beans, so in my mind I had the basics and I could wing the rest.

I did not have:

  • tortillas of any sort
  • tomato sauce
  • garlic cloves
  • chipotle chilis or adobo sauce
  • cumin – JUST finished the last of what I had
  • coriander -HILARIOUS considering the amount I grew last summer. Guess that means I have to grow even more this year
  • tahini
  • dark chocolate squares

But I DID have:

From the food pantry –

  • the aforementioned butternut squash
  • 1 can of black beans
  • 1 can of crushed tomatoes
  • an onion
  • peanut butter

On hand-

  • garlic powder
  • colby-jack cheese
  • tap water; clean,flowing, and free of contaminates
  • soy sauce
  • a packet of “Mexican” spice mix
  • an assortment of other dried peppers and chili powders
  • salt & pepa
  • a partial bag of ghiradelli dark chocolate chips that my daughter’s boyfriend gave to her for her birthday with strawberries. I took a handful that I thought about equaled 2 oz. Shhh. Don’t tell her.
  • flour
  • oil

Enchiladas are not really enchiladas if you don’t have tortillas, so while the squash was roasting, I threw together 2 cups flour,3/4 c water,1/2 tsp salt, and 3 tbls oil in to a bowl. My youngest likes to do the kneading part (and he doesn’t even have to be reminded to wash his hands first anymore!). The dough doesn’t need to be kneading too well like yeast bread would. Just about a dozen tosses. After letting it sit for 10-15 minutes, kiddo divided it into 8 little balls. He was my “flattener” ,rolling the balls into something that looked tortilla shaped. I use a cast iron skillet to cook them in a little bit of oil. I’m probably terrible at explaining this but I bet if you go to youtube, someone has a video of how to make them.

Ahhh…like this! Although they use lard in their recipe. And I don’t have a nice tortilla warmer like that. I never even knew I wanted one until right now.

I followed the recipe for the Quick Mole Sauce substituting crushed tomatoes for tomato sauce, garlic powder for cloves (1/8 tsp for every clove), and the seasoning mix & spices in lieu of chipotle chilis. I used peanut butter instead of tahini which I thought was going to be super weird but it turned out awesome. I omitted the soy sauce entirely because my soy-sauce-hater daughter was looking over my shoulder and I knew I wouldnt get away with even a dribble of it in there.

End result:

A delicious mess on a plate.

For those who don’t know their squash varieties, this is butternut. One of my kids isn’t a fan of squash but she’ll eat (and like) butternut if it’s in something. It’s versatile and has a pumpkin-ish taste…but different. Sweeter.

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Lunchtime Links: Growing Cities, Healthy Recipes Database, and Hacked Shakshuka

All the foodie related stuff for today…

I have been so excited to see this since I first saw the trailer last Fall. Now the film is available for community screenings , so check out the showings to see if there are any near you.

 

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The Capital Area Foodbank has a great recipe database…. all healthy, mostly vegetarian,too.

Healthy Recipe Database

 

 

 

 

 

 

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Well, I didn’t know what Shakshuka was before (it’s basically poached eggs in tomato sauce) but it sounds delicious and with this hack, using cans of ro-tel could make it pretty cheap and easy. I’m all about cheap and easy.

 

Five Ingredient Yum: Shakshuka Hack

 

shakshuka

via Food Riot.

Lunchtime Links: Eat for 40 cents a day, use up those broccoli stems, and alternative recipes to boxed foods…

All the good foodie stuff around the web today…

The Prudent Homemaker has a decent  series on frugal cooking that covers all the areas. Not everyone can do all of these but if you’re able to put a few bits into practice, it can help.
Eat for 40 Cents a Day: Introduction
Eat for 40 Cents a Day: Part One: Eat More Meatless Meals
Eat for 40 Cents a Day: Part Two: Buy in Bulk
Eat for 40 Cents a Day: Part Three: Make it From Scratch
Eat for 40 Cents a Day: Part Four: Only Buy Food When It is at Its Lowest Price
Eat for 40 Cents a Day: Part Five: Grow More in Your Garden
Eat for 40 Cents a Day: Part Six: Glean
Eat for 40 Cents a Day: Part Seven: Eat In Season Produce
Eat for 40 Cents a Day: Part Eight: Eat More Soup
Eat for 40 Cents a Day: Part Nine: The Price Per Pound, or in Other Words, Comparing 

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Use up those broccoli stems – can’t wait to try broccomole.

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Something asked frequently here is what to use all the tortillas you get with WIC (besides the obvious) . There’s some good inspiration here : 5 Ways to Make a Tortilla Into a Snack

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Corporations are working to convince us that cooking from scratch is hard. Not. So.

I know,I know… sometimes the box is cheaper.Sometimes the boxed stuff is all you can get.  You all know that I know this . So, no shame if you can’t get your hands on the ingredients but if you can and you have the time, here’s some great ways to get the boxed stuff off your menu. Make It At Home

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How to Cook and Can Dry Beans

How to Can Dry Beans | The Prairie Homestead

I typically stick to using dry beans because a bag  of dry beans will stretch over a few meals, whereas a can is usually a one meal deal. The advantage to the canned beans is that it’s ready to use. With dry beans, you have to soak them and cook them for quite awhile. I am a scatterbrained (multi-tasking ) cook ,so I only cook beans in the slow cooker now , which takes even longer (but they don’t boil over or boil dry ever!)
Canning  gives you the convenience of canned beans while saving money.

The link above tells complete instructions on how to both cook and process your beans from dry, including a pressure cooker lesson.