Adventures in Jarred Sauces
Jan. 13, 2010 12:56 pm
The last two days have been fairly tame in the kitchen. I did try new things, but I used jarred sauces so it was kind of a cheat. But I will write it up anyway, because both were yummy in the tummy, as my daughter would say.
The first was bean and cheese enchiladas. I mixed a can of pre-cooked pinto beans (drained), a few handfuls of finely shredded Mexican cheese blend, and 3/4 of a can of enchalada sauce together in a bowl. Then I filled and rolled yellow corn tortillas with the mixture until I was out of mixture (it filled a 8x8 dish) then poured the rest of the sauce on top and sprinkled the top with even more cheese. Then I baked it in a 350 degree oven for 25 minutes. Yummy and easy-peasy!
The second was an Indian Korma sauce which I cooked for ~15 minutes with sauteed onions, peas, and tofu. Served it with rice and Trader Joe's frozen naan. Another easy, healthy meal.
Tonight, if the tuna is thawed by time I get home, I plan to make wasabi yellowfin tuna (doubling the sauce as commenters recommend) with brown rice and garlic big bok choy. We eat a ton of white rice in my house, so I wanted to mix it up, and I've been looking for an excuse to eat some da bai cai (big bok choy) lately.
If the tuna isn't thawed it'll wait until tomorrow and tonight we'll have whole wheat spaghetti with turkey sausage and zucchini in marinara sauce. That is one of my 2 year old's favorites and a staple in our household.