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Green enchilada sauce and veggie-tales

Saturday, September 10, 2011

I cannot find it here in "the county", but I had the last of the eggplant from the garden, waiting for something exciting to happen to them. So I made my own green sauce.

I was pleased with the results; saute chopped eggplant, onions, garlic, mixed sweet peppers from the garden. Chop cilantro and a can of hot peppers in the food processor, add a little lime juice, add the eggplant/veg mixture and "pulse till a little smooth. Add spice as desired (cumin, salt, pepper)

This made the sauce for the chicken enchilada casserole I love to make! It was stuffed with more (hidden) vegetables than chicken.

This weekend I am going to make whole wheat rolls with winter squash from the garden- we had a squash plant that put out 7 giant squashes, and I have been exploring various ways to use them.

I just love my vegetable garden! Can't wait to get some lettuce growing again now that the heat has past.

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