Super Stuffed Tortillas

Mike made a delicious dinner last night of apricot glazed tilapia, baked potatoes and edamame. I think Jack had more fish than both of us combined.


After a week of eating a lot more fast food than can be good for anyone, as sometimes happens when traveling, I at least have been craving a lot more wholesome foods in my diet- a lot more vegetables. I did myself a favor and made these Super Stuffed Tortillas from Simply in Season, and they hit the spot. They were stuffed with lots of onion, green peppers, corn, zucchini, black beans and some tomatoes, cheddar cheese, among other goodies. Mike loved it, and Jack, once we coaxed him to take one bite claimed, "It's not so bad, after all," and proceeded to clean his plate. Gail spat it out after downing three or four bites. You can't please everyone.

I'm making Marinated Tofu and Vegetables out of the same cookbook for tomorrow's dinner. Yum!

CSA 2009

We are on our third week of our new Community-Supported Agriculture share from Fat Blossom Farm in Allegan, MI. It works in the same way our Pittsburgh one did in that we paid ahead for a weekly "share" of produce and then we pick up that share at an appointed time and place during the week. Our cost was about $15/week for 10 weeks and the pick-up stop is convenient to our house. Some farms offer discounts if you work a set number of hours at the farm, but there was no way that was an option for us this year. So far, we've sampled salad mixes, snap peas (the girls LOVED them!) mint, radishes, cooking greens, and Chinese cabbage. The weekly newsletter gave us a heads up that summer squash and new potatoes are in store for this week. This is by far the easiest way I've found to enjoy and support local produce--even less effort than taking two kids to a local farmer's market. And we can't say enough good about the quality of fruits and veggies both from Fat Blossom and Penn's Corner in Pittsburgh. For more information, check out Local Harvest.

What does Daddy do on the days that I sleep in?

Amalia was helping me prepare breakfast the other morning. She peered into the refrigerator and asked, "Mommy, would you like a beer?" As it was 7:00 on a Sunday morning, and I am 7 1/2 months pregnant, I opted for orange juice instead.

Ginger glazed tilapia and south of the border chicken enchiladas

Ginger glazed tilapia

4 tilapia fillets
3 T brown sugar
2 T honey
3 T soy sauce
3 T balsamic vinegar
3/4 tsp freshly grated ginger root (or 1/4 tsp. ground ginger
1 clove garlic
2 tsp. olive oil
1/4 tsp salt
1/4 tsp pepper
1 T olive oil

In a mixing bowl, stir together all ingredients except for fish and 1 T olive oil. Place fish in marinade and refrigerate for at least an hour. Fry fish in olive oil over med high heat for 3-4 minutes before adding the rest of the marinade. Bring to boil and allow to reduce to glaze consistency. Fish is done when it flakes easily with a fork. Spoon glaze over fish and rice.

We had ours with mixed veggies and peaches-- very flavorful.

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Our friends, the Mehaffeys, joined us for dinner last night, and we had these enchiladas.

South of the border chicken enchiladas

4 boneless chicken breasts, cooked and cubed
2 T butter
1/2 cup onion
1 garlic clove, minced
1-16 oz. can of tomatoes, undrained
1-8 oz. can tomato sauce
1-4 oz can diced green chiles, drained (we skipped this step because of the kids)
1 tsp sugar
1 tsp cumin
1/2 tsp salt
1/2 tsp dried oregano
1/2 tsp dried basil
10-12 corn tortillas
1 1/2 cups lite sour cream
4 cups montery jack cheese

grease 9x13 baking dish. preheat oven to 350.

Enchilada sauce: melt butter in med. saucepan, then saute onion and garlic in butter until tender. Add tomatoes, tomato sauce, green chiles, sugar, cumin, salt, oregano and basil. Simmer on stovetop for ~20 min., until heated through and seasonings are well-blended.

To assemble enchiladas, soften tortillas in warm skillet, then dip each side in tortilla sauce. Fill enchiladas with 1/3 cup chicken and sprinkle with 2 T cheese, then roll up and place seam side down in baking dish. Blend sour cream into remaining sauce. Pour sauce over enchiladas and sprinle with remaining cheese. Bake uncovered 35-45 minutes until sauce is bubbly and cheese is melted.

We served with refried beans, strawberries, cantaloupe, corn on the cob, ships and salsa (and lime jello with pineapple)