The Wifester and I had company for dinner last night. Wifester asked for chicken enchiladas to make their way onto the menu, and they did, but I also wanted to have a meat free alternative. I looked through my fridge and spotted an eggplant, some spinach, and two zucchini. Perfect. I peeled and diced the eggplant and zucchini. then I marinated it exactly as I marinate the chicken before cooking it. After a couple of hours in the fridge with cilantro, garlic, cumin, and other seasonings seeping into the veggies, I cooked them in some olive oil over medium heat with some diced onion, diced tomato, and chili powder. Once the spinach was tender, I removed the veggie mixture from heat, let it cool, and added goat cheese, mixing the veggies and goat cheese, then added some salsa. Not too much, I wanted to keep this somewhat thick.
I used this mixture to stuff my veggie enchiladas, and topped them with enchilada sauce and cheese as normal. These were the best veggie enchiladas EVER, if I do say so myself!
For dessert, the Wifester was very concerned when she saw what I was doing. I sliced some fresh strawberries and marinated them in 1/4 cup balsamic vinegar mixed with sugar and water. These sat in the fridge from noon until we were ready for dessert, then spooned over shortbread and topped with whipped cream. Strawberry vinegarette is Wifester's new delight!
So what
do strawberry vinegarette and goat cheese have in common? Wifester was unsure of and pleasntly surprised with both.
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Yum! It sounds delicious!