31 - Spinach Pesto

Pasta, Mozzarella Sticks, Grilled Cheese etc. Drooooooooooooool...

Mix these with Pesto and it gets even better. Make that Spinach Pesto and there you have a way to get spinach into your kids! I am sure I have convinced you by now to try this out. So here you go..

Ingredients

1 cup baby Spinach
1/2 cup sliced Almonds
3/4 cup fresh Basil
1/2 cup grated Parmesan
1/4 cup Olive Oil
Salt - a pinch

Preparation

Toast the almonds till slightly brown.
Wash the spinach and basil well.
Add the spinach,almonds,basil and parmesan in a blender and make a smooth paste. Keep drizzling the oil as you make the paste.

Spinach Pesto Ready! :)

* This pesto should stay well for about a month in the refrigerator. Store air tight with a little oil drizzled on top.

* This pesto can be added to pasta, grilled cheese sandwich (preferable with mozzarella cheese) or even as a dip for mozzarella cheese sticks.

16 - Mexican Vegetarian Enchiladas

The other day we were majorly craving mexican food and I dont know of any good mexican restaurant here in Kuwait. Now, I know I dont need to go to a restaurant to enjoy some awesome mouth watering enchiladas! :)

Ingredients

1 small onion, chopped

1 green bell pepper (capsicum), chopped

1 can black beans, rinsed and drained

1 garlic clove, minced

1 can corn, drained

chopped green chillies, to taste

2 tbsps taco seasoning

1 tsp coriander powder

1/2 cup enchilada sauce

3/4 cup shredded mexican cheese blend

2 tbsps olive oil

6 tortillas

Preparation

Heat oil in a large pan and saute the onion and bell pepper till tender.

Add garlic and cook for 1 minute.Add beans, corn, chillies, taco seasoning and coriander powder. Cook for 2-3 minutes.

Spoon 1/2 cup of the bean mixture down the center of each tortilla. Roll up and place it seam side down in a greased baking dish. Once you put in all the tortillas, top it with the enchilada sauce and cheese.

Bake uncovered, at 175 C for 25 - 30 minutes or until heated through.

Serve hot and enjoy! :)