Chilaquiles Casserole

Here's another plug for the Eating Well website.

I made the Chilaquiles Casserole for dinner last night - it's definitely a keeper. Check out the reviews before you make it. I did use grated zucchini and all the enchilada sauce. I also knew to let it cool and firm up a bit before I served it.

The only thing I would do differently next time is to make homemade enchilada sauce. I couldn't find any canned sauce here that didn't have msg. I used it because I was testing the recipe for our Mexico group and I wanted to make it as written.

Hummus

We are great fans of hummus. Here's the basic recipe. Feel free to leave things out if you are on a special diet. Feel free to add things in to jazz it up. Yum!!

1 16 oz. can garbanzo beans - drain and save the liquid
1 clove garlic, peeled and crushed
1 TBSP lemon juice
2 TBSP tahini (sesame seed butter) or peanut butter
1 tsp. soy sauce or tamari

Add all ingredients to blender except reserved bean juice. Blend for approx. 2 minutes adding enough juice to make it the consistency you like. We like it spreadable but not runny. I use a Blendtec blender to make this and it becomes wonderfully smooth and light.

Serve with pita bread wedges, crackers or raw veggies.

Sun Dried Tomato variation: Chop about 1/2 cup sun dried tomatoes in the blender before adding the other ingredients - set them aside while you process the rest of the hummus. Stir tomatoes into hummus in a bowl and serve. Optional - increase the garlic to 2 cloves for this one.