October 17, 2020 Brunch – Chicken Curry. Lunch – Ancho Pumpkin SoupDinner – Beef Enchiladas with Roasted Vegetables

 October 17, 2020 Brunch – Chicken Curry. Lunch – Ancho Pumpkin SoupDinner – Beef Enchiladas with Roasted Vegetables

Today was filled with food and activities. I started by eating yogurt, granola, blueberries, and milk while watching PL Soccer.

Suzette wanted to plant and cover one of the four raised beds, so helped her.  We planted alternating rows of a lettuce mix and radishes and fetched the plastic sheeting covers and lay them on the pipes that create a arched frame over the bed.  Suzette then clipped the sheeting to the pipes and we closed the ends and sides with bricks to keep the edges from flying open in the wind.

We then returned to the house and heated the PPI madras Chicken Curry.

 Then we went for a mile walk in the Bosque.  The day was warm and the changing colors of the leaves were lovely.

When we returned home we decided to eat the PPI Ancho Pumpkin Soup with a flour tortilla, which seemed to me to be more delicious than the first time we ate it, perhaps because the flavors have integrated while resting in the fridge.

                                                              The pumpkin Ancho soup

We watched TV in the latter part of the afternoon, switching back and forth from home remodeling on HGTV to football.   

When Texas A & M began crushing Miss. State, I decided to make chocolate chip cookies.  I mixed ½ lb. of softened butter and added ½ cup of white granulated sugar and 1 cup of light brown sugar. Then I 

added 1 tsp. of Mexican vanilla and two 

In a mixing bowl I mixed 1 tsp. of Baking Soda, ½ tsp. of salt, and 2 cups of flour and added that slowly to the batter.

I then added 1 cup of raisins, 1 ½ cup of chocolate chips, and about ½ cup of chopped toasted pecans.  I baked the cookies for about ten minutes in a 350 degree pre-heated oven.  I made 36 cookies.

  At 5:00 we decided to start dinner. 

Beef Enchiladas

I chopped two Anaheim chilies, 4 cloves of garlic, and 1 ½ cup of onion and added those ingredients to the 2 lb. of ground beef Suzette was sautéing.  I then went to the garden and picked a handful of oregano and stripped the leaves from the stems and chopped them and added the approximately 1 cup of leaves to 

the beef.

Suzette heated a 1 lb. container of Bueno mild red chili and added about ¼ cup of sour cream to it.  She poured some into a small skillet and softened six corn tortillas in the chili and lay them in the bottom of  a 9 x 13inch Pyrex baking dish.

Suzette then lay approximately 1 ½ lb. of the beef mixture, ½ lb. of requeson cheese, and 1 lb. of PPI 

 roasted vegetables on the tortillas and drizzled that layer with red chili.

Then Suzette softened six more corn tortillas and lay them on top of the prior layer.  I grated about a cup of Manchego cheese, which we lay on top of the second layer of tortillas.  Suzette poured the rest of the red chili on top but it was not enough to fill the dish to the top lip, so we made 1 ½ cups of tomato chicken stock with Knorr dehydrated tomato chicken stock and filled the dish with that.

 The final dinner 

The fully cooked 

 

 The vegetable layer 

 

The first layer  of beef and requeson 

                                                       The cheese and chili sauce  layer  

Suzette Baked the Enchiladas for 30 minutes in a 350 degree oven and put a dollop of sour cream on them to cut the heat and drank beer to to help wash them down.

We watched Alabama beat Georgia and then switched to Saturday Night Live and PBS. Suzette made us a limoncello cordial over crushed ice during that also aided digestion.

Suzette went to bed at 10:00 and I stayed up to watch Stevie Ray Vaughan on Austin City Limits at 11:00 and then blogged at midnight, when I went to bed after a full day of food and activity.

Bon Appetit