I could have run around the house taking pictures of the 2nd coat of white paint on the bathroom ceiling; or the corner tile in the kitchen behind the stove that was re-glued (it may not be a word in your house but it most definitely is in our house) but it hardly seemed like a riveting blog post.
Neither did the window sill in the kitchen or the trim around the door.
I did take one photo, just to let you know we aren’t slacking off completely:
This is the door between the kitchen and the den. We are discussing whether or not to keep it.
I vote no because it’s in the way, blocking off my pantry.
Mon mari votes yes because there is a draft coming through when I let the dogs in and out. I pointed out that if he let the dogs in and out he wouldn’t notice the draft.
We’re still discussing.
Regardless, the door frame needed to be refinished. It didn’t look like something that could easily be ripped off and replaced and we didn’t want to cover it up…. So, the stripping begins.
Underneath the brown paint is the lovely turquoise that was on the other doors, followed by gray, then white. Not bad considering how old it probably is.
So, no fascinating house update this week….
How about some fantastic enchiladas instead?
There are many commercial products, common in the US, that aren’t available here (bottled salad dressings for one). But all of the supermarkets have an ‘International’ food section. And the part of the section labeled ‘Etats-Unis’ (U.S.) is usually filled with Old El Paso products: taco kits, fajita kits, tortillas, taco sauce, etc.
Sometimes, I just can’t resist…. This is my nod to convenience food!
Well, except for the beans. I’ve been playing with the dried black beans I found on our last trip to Andorra. (Apparently, I’m easily amused)
Turkey and Black Bean Enchiladas
10oz turkey cutlets
1 cup cooked black beans
1/2 red pepper
2 cloves garlic
1 tsp chili powder
1 tsp oregano
1 tbs olive oil
4oz (125gr) green chilies or something hotter if your prefer
3/4 cup (3oz, 90gr) shredded cheese any melting cheese
2 jars hot or mild taco or enchilada sauce 8 – 10 oz each (300 ml)
4 corn or wheat tortillas
Earlier in the day, cook the beans if using dried.
Cut the turkey into bite-size pieces. Chop the onion and red pepper. Mince the garlic. Drain the chilies and roughly chop if whole.
Heat 2 tsp oil in medium nonstick skillet. Add chili powder, onion, garlic and red pepper. Sauté until onion is tender and translucent, about 5 minutes. Add turkey and sauté until cooked through. Add black beans, oregano and enough taco sauce to bind it together. Cook over low heat, uncovered, 5 minutes. Remove from heat and add green chilies
Brush the remaining 1 tsp oil in a baking dish large enough to hold the 4 enchiladas. Heat a large nonstick skillet, over medium heat. Warm one tortilla in the skillet for 15 – 20 seconds. Spoon one fourth of the turkey /bean mixture onto the tortilla and roll up. Place seam side down in the oiled baking dish. Repeat with remaining three tortillas. Pour taco sauce over the top – how much depends on your taste. I use some now and the rest as additional sauce at the table. Sprinkle with cheese.
Cover with foil and bake at 400F (200C) for 20 minutes, until heated through and cheese is bubbly.
Serve, any remaining sauce on the side.
Leave the turkey out and add some cheese to the beans for a vegetarian version.
So, it’s March 1st….. I’m thinking garden….