That’s life chez nous these days.
More time was spent this last week unpacking, rearranging, repacking, and rearranging again than actually getting anything substantial accomplished.
But there were some milestones:
You may admire the mirror and new towel rack – but please take note of the handle on the door….
It’s finally out of the box!!
Remember when one operated ovens by turning them on and setting a temperature?
Now the manufacturers, apparently, think that, first, I’m an idiot, and second that I want my oven to do everything, including the ironing. (That would be nice….)
It was easier to find out how to put in a frozen chicken in the morning and have it perfectly done by evening than it was to figure out how to set the damn clock! I still don’t know how to set the timer. But I know how to set it for ‘frozen chicken’!
Remember this photo from Vlad’s house?
Is it possible that I overcompensated?
I love this! It heats up faster than the gas cook top I’ve been using for the past 4 months, and I can get it low enough to melt chocolate! I’m in kitchen heaven!
We tried out the wallpaper, and if I only look at part of the wall I can pretend the kitchen is done.
That is my ‘giant spice rack’, aka: the pantry. The shelves are not very deep so I can see everything.
This was how I was cooking the first couple of nights, until mon mari took pity on me, got the tractor out and unburied my center island.
I cleaned and oiled it…. Now I’m afraid to cut on it…. It’s so pretty.
And my pot rack got hung above it last night. (To ma belle soeur in Kona: make sure Zman sees this….)
I made these before the cook top was wired so, in my version, there is no sautéed onion or garlic and I made the sauce, as best I could, using my electric kettle and the micro. I will not bore you with those methods.
Do as I say; not as I do!
Tuna and White Bean Enchiladas
3 cloves garlic
2 tsp olive oil
4oz (125gr) pimiento
4oz (125gr) green chilies
9oz (270gr) tuna
15oz (450gr) white beans (cannellini)
1 cup shredded cheese – divided
1/2 cup green olives – pimento stuffed
2 cups chicken stock
3 tbs cornstarch (maizena) dissolved in 3 tbs chicken stock
1/2 cup (4oz, 125ml) Greek or plain yogurt or sour cream
4 corn or wheat tortillas
Chop onion, mince garlic. Drain chilies, pimiento, and tuna. Drain and rinse beans.
Chop chilies if whole. Slice pimiento. Slice olives.
Heat oil in medium nonstick skillet. Add onion, garlic and sauté until tender, 5 – 7 minutes. Remove from heat. and put into a large bowl. Add green chilies, tuna and white beans.
Heat chicken stock to boiling. Dissolve cornstarch in chicken stock. Stir cornstarch into simmering broth to thicken. Remove from heat and stir in yogurt.
Put 1/2 cup of the sauce into a baking dish large enough to hold 4 enchiladas.
Add 1/2 cup of the sauce and 1/2 cup of the cheese to the tuna mixture. Divide the tuna mixture into fourths.
Lay 1/4 of the pimiento slices on each tortilla. Spoon 1/4 of the tuna/bean mixture on top and roll up. Place seam side down on the sauce in the baking dish. Pour the rest of the sauce over the finished enchiladas, sprinkle with the remaining 1/2 cup cheese and the olives. Bake at 375F (190C) for 20 minutes, until heated through and cheese is bubbly.
Mine were good, these would be better.
Sorry about the photo – I had to hold the plate in one hand, stand under a bare light bulb, and snap the pic with the other… After a couple glasses of wine. You did notice the wine in the ‘prep area’ didn’t you?
Did I mention that I don’t have any running water in my kitchen yet?