May 2, 2021 Lunch - Asparagus Omelet with salad. Dinner - New Mexican Chicken Enchiladas

 May 2, 2021 Lunch - Asparagus Omelet with salad. Dinner - New Mexican Chicken Enchiladas 

This was a very relaxing day we slept a bit 

later than usual.  In the morning We decided to walk to the dome in the forest and do yoga.  The dome is awesome, a first rate structure.

Luke led us in a specialized yoga session that emphasized chair work and baby yoga poses to not stress our bodies unduly.  When we finished we felt much better that we had loosened some of the stresses from our bodies.  Here is Luke and me at the end of the session.

Although I had eaten a slice of the olive oil bread Luke made with some honey on it before the session, after the session we were hungry.  Luke made an asparagus omelet and a salad.  We ate outside and had a cup of ginger tea afterwards.

Luke fetched the hammock and rested in it after brunch.

I made a mirepoix by chopping 1/2 onion, 1 1/2 stalks of celery, and one medium carrot, filled a large pot 1/3 full of water, put the chicken in the pot, and started simmering the whole chicken we bought at Hannaford yesterday.

Then Suzette and I napped until 4:30.  When we awakened  we found that Luke had turned off the heat and moved the chicken off the burner after it had cooked fully.

Luke was cooking cookies, so I deboned the chicken, putting the dark meat in a bowl and saving the Breasts for chicken salad or some other use.

Luke and I then drove to Kingston (capital of New York during Dutch rule) and took money from his bank account for the truck we shall pick up tomorrow.

When we returned to his home we started preparing chicken enchiladas for dinner.

I sliced a Vidalia onion, 2/3 of a zucchini and 3/4 of a .75 lb. block of Monterrey Jack cheese.

We then made the red sauce using The Shed recipe:

Ingredients 

2 Tbsp canola oil

2 Tbsp flour

2 cloves garlic, crushed

1/2 cup Shed New Mexico red chile powder
2 cups water

1 tsp salt

 Directions
1. Heat oil in pan.

2. Add flour and garlic and brown.

3. Add chile powder and mix.

4. Add water and stir until lumps are dissolved.

5. Add salt.

6. Simmer 10 to 15 minutes, minimum, on medium heat. Let it simmer at least 45 minutes to let flavors blend well.

 Good on huevos rancheros, enchiladas, tacos, or simply as a garnish.

Makes approx. 2 cups.

We altered the recipe slightly by using 1/3 cup of Chimayo mild red chili powder  and used chicken stock and a small amount of V-8 juice instead of water.

I sautéed the onions and then we began constructing the dish.  I put a thin layer of red chili sauce on the bottom of a Pyrex 12 x 9 baking dish.

I then heated red chili and chicken broth in a skillet and softened three corn tortillas in the heated red chili and broth mixture and placed them on the red chili to cover the surface of the dish.  Then we added layers of zucchini slices and onions and cheese and on top of the tortillas and then added another layer of soaked tortillas and some more red chili.  We then laid layers of  the chicken,  sour cream, and another layer of soaked tortillas and poured the rest of the red chili over the entire surface of the dish and then covered that with a layer of cheese slices and baked the enchiladas in a 350 degree oven for 45 minutes, until the chili bubbled at the edges of the dish.

                                       The finished dish just out of the oven 

The layers all collapsed into each other to make a big gooey mass of flavored ingredients with a credible reference to The Shed’s red chili flavor.  The dish was a complete success.

Suzette and I drank beer with our enchiladas and Luke drank apple cider.

It was a lovely traditional meal that Luke really liked.

And there was chicken and broth left for a soup plus the two breasts.

We watched movies after dinner and the went to bed at around 10:30.

It was a very restful day with a lot of yoga and two excellent meals.

Tomorrow we drive to Saratoga Springs to help Luke pick up his new truck and then soak in the Springs and have a massage.

Bon Appetit