Zucchini & Cheese Casserole

What a delicious surprise this recipe is i found in an old recipe book a good friend gave me.  In my search on how to prepare zucchiniwithout making a sweet bread, i stumbled on this one!  Have already made it multiple times to great reviews and made a couple more that i put into the freezer with cooking instructions written with a Sharpie marker on the foil covering it.

Zucchini & Cheese Enchiladas or Casserole*

Ingredients:

  • 2 tbsp butter
  • 4 tbsp flour
  • 1 tsp chili powder (optional)
  • ½ tsp ground cumin
  • 2 cups milk
  • 2 cups grated sharp Cheddar cheese
  • ½ tsp salt
  • Black pepper to taste
  • 1 tbsp olive oil
  • 1 ½ cups chopped onion
  • 4 garlic cloves, minced or pressed
  • 1 large bell pepper chopped (optional)
  • 6 cups chopped zucchini
  • 16 to 18 corn tortillas
  • 2 cups chopped tomatoes

Directions:

In a saucepan, melt the butter over medium heat.  Stir in the flour, chili powder, and cumin to make a thick paste.  Add the milk, a little at a time, using a wire whisk.  Slowly add the cheese, stirring constantly until cheese is melted.  Season with salt and pepper.  Remove from heat and set aside.  Preheat oven to 400˚F.  Heat oil in a large skillet over medium heat.  Add the onions and garlic and sauté for 5 minutes.  Add bell pepper and zucchini and sauté 2 more minutes.  Add ¼ cup of water, cover, and steam veggies until tender.  Remove vegetables from heat, and drain excess liquid.  Gently mix in 2/3 of the cheese sauce.  Lightly oil a 9×13-inch baking dish.  To assemble, place two tortillas side by sade at one end of the pan.  Spread a generous amount of filling down the center of the tortillas, then fold them over and roll up the tortillas.  Place filled enchiladas seam-side-down in the pan.  Continue in this manner until you have filled the pan.  Spoon remaining sauce on top and garnish to tomatoes.  Bake, uncovered, for 20 -25 minutes.  Serves 8

*I prefer making this as a casserole since it’s much easier.  i do take the time to prepare freshly made corn tortillas with Masa Harina, then loosely layer the flavorful tortillas on the bottom of the pan, then top with half the zucchini/cheese mixture, layer another set of tortillas and spread the remaining zucchini/cheese mixture.  Spread the remaining 1/3 of cheese mixture on top, then dot the whole casserole with diced tomatoes.

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Home grown zucchini, canned diced tomatoes (my tomatoes are WAY behind in growth), and i found this Masienda brand of Masa Harina, bought it and LOVE it, then flavor is awesome.

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Life Lesson in the Garden

A life lesson from my friend Tina Reichert.  She lives and works on her husband’s family farm and hosts guests from around the world at their Sycamore Valley Bed and Breakfast home/farm stay outside Brunswick, Missouri.

Enjoy and Shabbat Shalom!

tauna

A Little Life Lesson from My Garden

Training the blackberry canes, mulching, weeding, watering, weeding, watering, weeding, more training, weeding, weeding and finally some fruit. Then comes pruning the dead canes that are spent from producing the season’s fruit. But the weeding, watering, training continue through the summer into the fall in preparation for the next year’s crop. I am hot, sweaty (or is it “glowing”), and scratched from the process today. But there is a sense of purpose and accomplishment that makes me smile.

This morning’s garden experience has brought to mind this is a lot like relationships. Meaningful relationships take work, a lot of work, continuous work, sometimes unpleasant and even painful work. But if I want to see the harvest: healthy, vibrant, life giving relationships that flourish bearing much fruit in my life and the lives of others, I must stay the course and remain faithful to the “garden” of relationships the Lord has called me to tend.

“If it is possible, as far as it depends on you, live at peace with everyone. ” Romans 12:18

I am no Master Gardener, but I know the One who is. He continues to teach little life lessons in the simplest of tasks. Another sweet reason to give thanks for my garden.

May you have a blessed day tending to your “life’s garden.”

Corriente Cows

As you know from reading my blog, i really like Corriente cows.  I’m nearly out of the purebred ones, but most of my replacements have a percentage of Corriente in them and that adds to the cross.  It’s a slim profit raising Corrientes unless you can find a niche market.  Also, they will not ‘finish’ like a beef cow, so are far too lean with next to no fat cover to make it profitable to butcher them.  (However, the meat is absolutely outstanding and that is pretty much all we butcher for ourselves.) So they remain relegated to entertainment (rodeo).

Anyway, a short article came out in the most recent edition of Working Ranch and I’d like to share it with you.

Shabbat Shalom!

tauna

 

 

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