Food, Photography

Food I love – Part 1

I‘ve been taking a lot of photos of food lately. Maybe I’ve been cooking more with the holidays ,parties, etc. or maybe I just like playing with the camera and food is a nice, non-moving subject that I can practice on. Either way, I’ve made some delicious eats, so I thought I’d share. Mostly, I choose to cook healthy, easy to concoct recipes and occasionally, the not so healthy dessert treats find their way into my kitchen.
For Christmas Eve, we hosted my siblings and their families. So what do 6 kids under 10 and their parents want to eat? (besides candy). We opted for a Mexican themed meal. The kids mostly ate taquitos, quesadillas and hit the veggie tray. For the adults, I made some healthy ground turkey enchiladas and my sister and her hubby contributed delicious Chipotle style rice and beans. The turkey enchiladas are simple to make, healthy and good any time of year. The recipe came from a CD cookbook that came with the first computer I bought in 1995. I’ve edited a bit, and it’s delicious. It freezes well too, so you can make an extra batch for later. (see recipe below post)

For New Years Eve, I ordered both Japanese and Thai take out and we gobbled it up! On New Years Day, I decided to make a cheesecake since it’s my hubby’s favorite so I searched online for a great recipe. Found this one at Food 52 and it was amazing!! The raspberry curd and lemony flavors along with a cup of coffee were amazing beyond words. Try it, you’ll love it!

Lastly, for a friends party recently I was tasked with cupcakes and assisted with the food prep for the rest of the menu. I rocked the cupcakes and champagne punch and sort of lost my way with the fondue. So, fondue, not my thing. I can’t control an open flame. I’m much better at something that remains constant. The cupcakes were a simple box mix with some homemade touches. The inside-out Twinkie cupcakes were BC’s French Vanilla mix with a homemade cream filling and gold sugar on top. The retro-cupcakes were the BC Chocolate mix and I used my new handy dandy cupcake core remover thing to insert some of that homemade cream filling. Topping was the Duncan Hines Amazing Glazes, chocolate glaze. I love this stuff! Not a fan of frosting per se, this give just the right amount of sweet topping to the cake. The pink cupcake swirl was simply powdered sugar and milk piped from a plastic bag corner. Easy and delish!

Turkey Enchiladas:
12-15 6″ corn tortillas
1 lb. ground turkey
1/2 cup chopped onion (I buy the frozen ones when in a hurry)
1/2 cup green pepper
1 clove garlic, minced
2 tbsp flour
8oz carton of plain, low fat yogurt
1 14 1/2oz can tomatoes (crushed works best)
4oz can diced green chili peppers, drained
1 tsp ground corriander
1/2 tsp dried oregano
1/2 cup (or more) shredded Montery Jack cheese

Wrap tortillas in foil.  Warm in 350 oven for 10 minutes

Spray large skillet with nonstick spray coating.  For filling, add turkey, onion, green pepper and garlic.  Cook over med. heat until turkey is no longer pink and veggies are tender.  Remove from heat.

Meanwhile, in a bowl, stir together flour, yogurt and pinch of salt.  Stir yogurt mixture into turkey mixture.

Divide the filling among tortillas.  Roll up tortillas and place seam side down in a 13x9x2 inch baking dish.

For sauce, mix tomatoes, green chilies, coriander, oregano.  Pour over rolled up tortillas and sprinkle cheese on top.

Bake covered in 350 degree oven for 30 minutes or until heated through.