Please, no pictures.

Because I made these things and then promptly ate them because they were some of the most delicious things I ever ate/it was late and the lighting was bad...there are no photos but I promise these are recipes worth repeating.  Since I'm moving out of the LR house soon I decided I should really focus my energy on eating as much of the food I've accumulated over the last year as possible...or at least the last couple of weeks.

Recipe #1: Schizo-enchiladas (or the Mediterranean meets the Southwest, probably a little more p.c.)

8 corn tortillas (El Milagro, yummm)
1 ear of corn, cut off of cob
1 can chick peas
handful of cilantro
salsa
leftover sweet potato, red bell pepper hash from breakfast (a little vegetable oil heated in a pan with garlic, one of those itty bitty onions..., sweet potato, red bell pepper, and some fresh sage)
1 can artichoke hearts, drained, rinsed, chopped

Warm tortillas (I covered mine in a pyrex dish with a little water and stuck them in the oven, best method I've found yet).  Throw corn in unoiled cast-iron, roast for a couple of minutes. Get bored, add artichoke hearts about a minute after adding corn. Throw in sweet potato hash and chick peas. Generously sprinkle cilantro onto sizzling skillet. Let skillet sizzle for awhile.

Spoon a little salsa into the bottom of the enchilada dish (I used a 9" pyrex baking dish with a lid). Start rolling enchiladas. Smoosh into pan. Cover enchiladas with salsa, more cilantro and Valentina. Bake, covered, for 15-20 minutes at 375 degrees F.

Recipe #2:
Someone talked to me for awhile today about Fantastic China, a Chinese restaraunt in LR they couldn't believe I'd missed...which got me jonesing for some Asian sensations.

1 1/4 cup Trader Joe's Harvest Grains (could use any grain, I'm just trying to get rid of it)
1 cup coconut milk (not from a can but from a carton)
1 can of bamboo shoots
1 ear of corn, cut off cob
2 zucchini, chopped into bite-able chunks
a few cloves of garlic
1 block of tofu, firm, drained, chopped into chunks
sesame oil
soy sauce
cilantro

Throw a little oil and garlic in a saucepan. Let sizzle. Add coconut milk. Bring to boil. Add grains. Bring back to boil, reduce to simmer, cover for 10 min.

In another pan, heat more oil, throw in more chopped garlic along with zucchini, bamboo shoots, and corn (I poured a little of the bamboo shoot liquid in the pan to keep things happy). Throw in some soy sauce and a handful of chopped cilantro. Let simmer for awhile.

In yet another pan, heat a little more oil, throw in cubed tofu, toss with a little soy sauce and cilantro. Heat for about 5 minutes.

Throw everything in a bowl. Enjoy. Didn't even need to add Sriracha! (Not because it was spicy but because it was delicious on its own.)