Food goodness

An answer to the age-old question: Yes, you can use salsa instead of enchilada sauce. Both of them have basically the same ingredients, but enchilada sauce is a little more processed and/or labor-intensive to make yourself. Most of the ingredients in these enchiladas are things you might just have lying around, so salsa seems to go with that. And the filling is healthy and protein-tastic, but it gives that creamy yum you want with Mexican food. Loosely based on these vegetarian enchiladas . 2 T olive oil 1 onion, diced 2 cloves of garlic, chopped 2 jalepenos, de-seeded and chopped dash of red pepper flakes 1 T cumin a big handful of cilantro, washed and chopped 1-10oz package frozen chopped spinach, thawed and excess water squeezed out 1 container (about 6 or 8?) large mushrooms, sliced 1 cup whipped lowfat cottage cheese (if you have regular cottage cheese, drain it first)  1/2 cup plain Greek yogurt 1 can black beans, drained and rinsed 8 corn tortillas 1 jar salsa

From: Honey & Jam I made these apple bars to celebrate all the September birthdays in our small office (half of our staff of 8 are Sept birthdays).  They were good, and everyone loved them.  I thought they could be a little less sweet, so when I make them again (and I probably will), I will try cutting down on the sugar in the apple filling first.  I'm not sure how it would affect the consistency of the crust if you decreased the sugar there... might still work. Base: 2 c. flour 1/2 c. sugar 1/2 tsp. baking powder 1/2 tsp. salt 1 c. real butter, softened 1 egg, beaten Apple Filling: 1/2 c. white sugar (could probably use less - these are pretty sweet bars) 1/4 c. flour 1 tsp. cinnamon 4 c. (about 3 medium) sliced, peeled baking apples Glaze: 2 c. powdered sugar About 3 Tbsp. milk (whole milk is best) 1/2 tsp. almond extract To prepare crust, mix flour, sugar, salt, and baking powder in a medium bowl. Cut in butter with a pastry blender or two knives unt

The thing that makes this salad so delicious is the balsamic glaze, I think -- which is just regular old balsamic, simmered on the stove until it gets thick and sticky and sweet. Mm. Adapted from this recipe . Preheat the oven to 400. Cube about 3 cups of stale bread and spread it out on an oiled baking sheet. Drizzle more olive oil on top. Toast for about 10 minutes in the oven, until golden brown. Pour onto a platter or into a glass baking dish. On another baking sheet or two, spread 2 generous pints of cherry tomatoes  -- different colors look pretty, but any cherry or grape will do; and better yet, make it 3 pints so you have leftover roasted tomatoes tomorrow -- and drizzle with olive oil and sea salt. About 10 minutes in, take the tomatoes out and drain the hot tomato liquid (hotttt) on top of the bread. Don't soak it, just give it a bit of tasty roasted tomato love. Put the tomatoes back in for another 10 minutes, or until they start turning dark and wrinkly. Cho