We started out this week with a warm, sunny day after another 4-inch Spring snowfall a few days before. Now the snow on the ground is melted and our day was bright and long and full. It felt very springy. Finally.
The cousin boys woke up and started immediately on making their own board game. These boys love monopoly and so this new creation was monopoly-based but with their own slant. It is called Explorer and there is a strong nature and money theme. Intriguing combo, huh? This blank board game is from Bare Books, one of my favorite places to shop on-line.
Although the weather is warmer, the chickens must remain inside since the nights are still cool. To make up for this, in some small way, we treated them to cottage cheese and scratch grains. Not everyone was bold enough to try it but those that did kept coming back for more. I guess there is a pecking order.
With the last of the day's light, some played a quick round of catch and I snuck off to make some supper.
Dinner was served. Enchiladas.
Enchiladas are great because new, healthy ingredients can be mixed with ingredients that are well known and loved. My daughter's diet is still quite narrow but my son is welcoming food of many different kinds these days. This is his second stab at enchiladas and he gobbled them right up.
Enchiladas
1-2 tbsp of olive oil
1 small onion, chopped
2 small squash (we used starburst), chopped
1 15 oz. can black beans
1 15 0z. can corn
1/2 uncooked quinoa
1 cup shredded cheese (we used mozzarella because that was what we had on hand.)
1 15 oz. can Hatch green chile enchilada sauce (any kind will substitute)
6 whole wheat flour tortillas
Green onion chopped for the top
Preheat oven 350 degrees. Heat the olive oil over medium heat. Saute the onions and squash until soft, about 5-8 minutes. Make the quinoa in separate pot. (Mix 1/2 cup quinoa with 1 cup water and boil for 10 minutes, add water if too dry. Once boiled, turn off and cover. Rest for 5 minutes. Fluff with fork.) Drain the corn and black beans and rinse. Mix the onions, squash, quinoa, black beans, corn, and shredded cheese in bowl. (Save some cheese for the top.) Fill the tortillas with the mixture and roll up, then line up the filled tortillas in a prepared 9x9 baking dish. Pour the can of enchilada sauce on top, sprinkle with cheese and bake for 30 minutes. Let rest for 5-10 minutes and serve with chopped green onion and hot sauce!
Mucho Bueno!