I feel like I’m a long, bloated caterpillar finally transforming into the sleek, slender butterfly I’m truly meant to be.
No joke, we have been more social in the last 3 weeks in NC than we were in 3 years in WA.
I’m not sure why. I mean we were a little more angsty in the early years of our marriage and thought all people were the enemy and heinous and boring.
We’ve matured, though. And let me just tell you, I am an outgoing lil swan! Just approaching folks left and right and introducing myself. I joined a yoga studio and we’ve gotten involved at a church and I’ve signed up for several local newsletters and have gone out with friends (three times!!!!!)! Everywhere we go I try and introduce myself and let folks know we are new to town. Not only do I love the recommendations I receive, but the attention is a rush!
I did, however, bring my own meal to a cookout this weekend and immediately lost any shot of connecting with the other gals.
Time: 1 hour (prep + cooking) | Serves: 8-10 enchiladas
- 8-10 collard green leaves, stems cut off
- 1 package of soyrizo
- 1 onion, diced
- 3 tbsp. of garlic, minced
- 1 can of green chiles
- 2 cups of brown rice, cooked
- 1 can of pinto beans, rinsed + drained
- 1 red pepper, roasted
- 1/4 cup of raw cashews
- Juice of 1/2 a lime
- 1 tsp. of cumin
- 1 tsp. of chili powder
- 1 tsp. of crushed red pepper
- S+P, to taste
- 1 tbsp. of olive oil
- 8 corn tortillas, cut into lil strips
- Preheat oven to 400
- Soak cashews in just enough warm water to cover them
- Arrange tortilla strips an even layer on a lined baking sheet + bake for 10-12 minutes, stirring once until crisp, set aside
- Add an inch of water to a large skillet + bring to a boil
- Add collard greens to boiling water, submerging the leaves + cooking for 2-3 minutes
- Drain + rinse with cold water
- Meanwhile, heat olive oil in another skillet over medium heat
- Add onion + S+P, cook for 3-4 minutes
- Add 1 tbsp. of garlic, cook another minute
- Add soyrizo, cook for 5-6 minutes
- Add green chiles, cook another 1-2 minutes
- Meanwhile, add beans + rice to a small pot over low-med heat
- Add cumin + chili powder, let heat through for 5-6 minutes
- Meanwhile, add roasted red pepper + remaining garlic + cashews with water they soaked in + crushed red pepper + S+P to a food processor, process until smooth
- Turn on broiler
- To assemble, lay a collard green leaf out flat
- Fill with rice + bean mixture + some soyrizo mixture, fold up like a burrito, arrange in a baking dish seam side down, repeat
- Broil for 2-3 minutes
- Serve hot with roasted red pepper sauce
- With back of fork, smash all ingredients into even layer, think pie like form + bring to a party + serve pals for dessert
Idea from here!