*Spicy* Dadadadeviled Eggs!

In a sauce pan bring 5 Organic eggs and water to a boil. (With lid on)
Once boiling, remove from heat and let sit for 15-20 minutes.

THE STUFFIN'

1/2 tbs. of Habanero sauce

1/2 cup Organic mayo

1 tbs. Organic Mustard

1/4 tsp. Ground mustard

1 tsp.  Chile powder

1 tsp. Seasoning salt

1 tsp. Pepper

1 1/2 tsp. each of Paprika and Parsley

5 cooked egg yolks

Mix it all together!!

Take the shells off of the eggs, and cut eggs vertically. Now, stuff the eggs with the stuffin'. As much as desired.

ENJOY

Veggiebeanrice Enchiladas!

Veggies: 1/4 of a green bell pepper
              1/4 of a onion
               1/2 cup corn
               Organic taco and fajita seasoning
Cut the pepper and onion julienne. Put seasoning in a plastic bag with water, as much as desired. Put the veggies in, and refrigerate for a couple hours. (Longer the better!)
DO NOT COOK. This will take out all of the enzymes and nutrients. ( cooking in the enchilada will do so also, but won't take out as much. You also want the veggies to taste and feel crisp!)

Rice: 1 cup of rice
          1/2 cup tomato sauce
          2 cups vegetable broth
          1 tbs. oil
           1/8 green bell pepper
           1/8 onion
           1/2 of a roma tomato
           1 tsp. garlic salt, cumin, and chile powder
Heat oil. Then cook the pepper, onions, and tomato until the onions are almost transparent. Add the rice and brown slightly. Then add the vegetable broth, tomato sauce, and seasonings. Bring to a boil. Then reduce heat to simmer, and cover for 20-25 minutes. Fluff the rice with a fork when done.

Beans: You can use anything you want. I would use homemade or 1 can organic refried beans.
(I used black beans with lime)

Tortillas: 2 cups Masa
                 1 1/4 cup water
                  1/4 tsp salt X2
                  1/4 tsp chile powder X2
Mix the masa and seasonings together, slowly add water. DO NOT LEAVE TOO DRY, OR TO MOIST.
Makes about 14-15 medium tortillas.

PUTTIN' IT TOGETHER

After everything is made and set aside. It is time to start putting the enchiladas together!

Lay down enchilada sauce on the bottom of baking dish. Then lightly dip a tortilla in the enchilada sauce. Then put it in the dish, and add beans first. Then some rice, and lastly add veggies (as much as desired for each enchilada). Top with cheese, then fold and roll. REPEAT. Until you are out of tortillas. 

When they are all rolled up. Top the enchiladas off with some enchilada sauce, and lots of cheese!!!!

BLAZE IT

Bake on 350 for 20 minutes. Pop em' out, and let sit for 10 minutes.

Top it off with some lettuce, sour cream, and salsa? MY FAVORITE. Or just..

ENJOY

TONIIIIIIGHT! Dinner, Veggiebeanrice Enchiladas!
Cross your fingers, this is the first trial!

*Spicy* Organic VEGItarian Lasagna

My dinner tonight was this lasagna. It was a very brave move, because it was my first time making homemade noodles! But turned out really good!

RECIPE:
Noodles- 2 cups of (Bobs Red Mill) white whole wheat all organic flour
                2eggs
                2-4 tbs.  water
                1 tsp basil and oregano
Sauce- 1 half bottle of  Bertolli Organic olive oil, basil, and garlic spaghetti sauce

Veggie Mixture- 2  celery stick

                            1 half of a Roma tomato (diced)

                            1/4 of an onion (diced)

                            1/4 green pepper (julienne)
                            4 peppercinis (cut)
                            1 tsp. basil, garlic salt, and oregano
                            2tbs. olive oil
Cheese- 1 cup Mozzarella cheese
              1 cup Cheddar cheese
               3 tbs. Parmesan cheese

GETTIN' IT ALL TOGETHER

For the noodles, mix salt and what flour together. Beat egg separately, then add egg to dry mixture. Add water tbs. by tbs. as needed. Roll out to desired thickness ( I prefer a lasagna noodle thickness)
 Then, cut the dough in thick strips. Set aside.
Now, for the veggie mix, heat oil and a couple tbs. of peppercini juice (add more for extreme spice).
Sweat all the veggies down slightly. Do not over cook! Cook until the onions are just about to be transparent!
Take off heat, and set aside.
Heat marinara sauce slightly.

LAYERING THE LASAGNA

You can always layer this how you would like. But, this is how I go about conquering this beast.

Oil the 8x8 baking dish. Laying a little sauce on the bottom of dish.

Then, layer noodles until they cover the bottom. Add more sauce. Add mozz cheese. Add veggie mix. Add Parm cheese. Add Cheddar cheese. Little more sauce. Laying it with more noodles until covered. 

NOW REPEAT. Until your ingredients are gone :)

bake on 350 for 30 minutes

DA TOPPING

Garlic Italian "Croutons"

Cut up two slices of sour dough bread into cubes

In a separate bowl, mix together 2 tbs. olive oil

Add basil, garlic salt, oregano, parsley

Toss bread in oil lightly

Bake on 350 for 4 min, then broil for 1 min (WATCH! They may burn)

Pop that baby out, let cool for about 10 minutes. Don't forget to put the croutons on the lasagna. ENJOY

Hello! I am so excited to be sharing all of these yummy creations. All homemade, and all mine! I looove food, and the whole idea of creating it into your own. Cook on