Mashed Potato & Veggies Enchiladas Recipe

Ingredients

* 1 head broccoli, cut into florets
* 8 ounces whole button mushrooms
* 3 small zucchini, chopped
* 2 cups chopped carrots
* 1/4 cup olive oil
* salt and pepper to taste
* 3 cups water
* 1 cup milk
* 1/4 cup butter
* 1 (7.6 ounce) package instant mashed potato flakes
* 1 (12 ounce) package corn tortillas
* 3 cups enchilada sauce
* 8 ounces shredded Cheddar cheese

Directions
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large mixing bowl, combine broccoli, mushrooms, zucchini, and carrots. Drizzle the vegetables with olive oil, and season with salt and pepper. Spread vegetables in a single layer in a shallow baking dish. Roast vegetables in the preheated oven for 30 to 40 minutes; stir halfway through their cooking time. When finished cooking, remove from the oven, and reduce oven temperature to 350 degrees F (175 degrees C).
3. Bring water, milk, and butter to a boil in a large pot. Remove the pot from heat, and mix in the mashed potato flakes. Let stand two minutes, then stir the mashed potatoes with a fork until they are smooth. Stir in roasted vegetables.
4. In a dry, nonstick skillet over medium heat, quickly heat each tortilla on both sides to make pliable. Dip the tortillas in enchilada sauce. Put a large spoonful (approximately 1/4 to 1/3 cup) of potato-veggie mixture into the center of each tortilla. Top mixture with about 1 to 2 tablespoons cheese, and roll tortillas. Place seam-side down in a 9x13 inch baking dish. Pour extra sauce over top, and sprinkle with remaining cheese.
5. Bake at 350 degrees F (175 degrees C) for approximately 20 to 30 minutes, or until the enchiladas are heated through.

Recipe Challenge - Rice with Coconut and Milk

This recipe was submitted by Myriam Gutierrez and I know many of you have been waiting for this recipe because it is absolutely delicious!

Ingredients:
½ Cup of Rice
1 Condensed milk (can)
2 Cinnamon Sticks
2 Cups of coconut (bag of shredded coconut)
Milk
Water
Pinch of salt

Directions:
1. Cook the rice with enough water to cover the rice over one inch.
2. Add the cinnamon sticks and a pinch of salt (just what you can grab with the tip of your fingers).
3. Cook the rice and add more water (if needed) until rice is soft, aprox 30 – 45 minutes. If needed add more water to obtain the desired consistency.
4. In the meantime, blend milk (liquid) with coconut (not too much, just to blend both ingredients together).
5. Add this blend to the rice and keep stirring, if rice gets too thick add more milk and cook it on low, stirring constantly.
6. Lastly, add the condensed milk and cook for a little bit just to get the sweet flavor on the rice.

If it gets too thick add milk (liquid).
Rice should be soft and sticky, not too dry.

Recipe Challenge - Patacones or Tostones

Plantains are abundant in Costa Rica. We grew them in my grandpa's farm when I was a kid. I remember that my dad would come home with a trunk load of plantains each week, and my brother and I would help him sell them to people at the Adventist University. We had regular clients that would put in their orders ahead of time because they knew we were coming on Sunday afternoons.

One of the most popular dishes to make with green plantains is Tostones, or what I call Patacones. Since the plantains are fried TWICE, it is not the healthiest recipe on earth, but it is so good it is worth the extra calories. You can serve it with rice and black beans, or with scrambled eggs or tofu. I made it this week as part of the cooking challenge.

Ingredients
2 green plantains, peeled and cut in 1 inch slices
salt to taste
vegetable oil for frying

Directions

1. Peel the plantains and cut them in 1 inch slices, like you would slice a banana.
2. Heat up your oil on a frying pan. Fry the sliced plantains until they are golden (not too dark).
3. Take out the fried slices from the pan and place on a flat surface (countertop or cutting board).


4. Use the bottom of a mug, or a small plate to smash the slices flat.
5. Sprinkle flats with salt and return to the frying pan.
6. Fry the plantains till they are golden brown. Make sure to flip on both sides.




7. Let cool for a couple minutes before eating. They are usually not as good it they get too cold, so eat them right away.

By Shari Osborn