Sunday, April 10, 2011

Cinnamon Raisin French Toast Sticks

So easy and delicious, I can't believe I haven't done this before!

3 slices cinnamon raisin bread
2 eggs
1/4 cup milk or cream
dash of almond extract
butter for pan frying

Purchase (or make!) some thickly sliced or unsliced cinnamon raisin bread.  If unsliced, slice into 3 two inch slices,  and then cut each slice into a 2 inch wide strip.  In a bowl, mix together eggs, milk and almond extract.   Heat frying pan or griddle to Med-Low heat.  When pan is hot, melt the butter in it- enough to coat the bottom of the pan.  Dip each strip of bread, making sure to coat each side and the ends and place in pan.  Cook each side for about 5 minutes.  You may need to reapply butter if you're working in smaller batches.  If you're making a lot at once, keep a ceramic plate in the oven @  200-250 F and store the cooked strips in there until you're ready to serve.  Serve with fresh fruit and maple syrup for dipping.  Dust with powdered sugar or some extra cinnamon if you like.

Sweet Potato Black Bean Enchiladas with Creamed Spinach and Cheddar



1 Sweet Potato
1/2 Onion, chopped
2 cups Spinach, cooked or frozen
1 tbsp Lime Juice
1 8 oz can Black Beans
1 12 oz jar of Enchilada Sauce (we used Trader Joe's)
1 Tbsp Taco Seasoning
1 tbsp Cream Cheese or Plain Yogurt (for creaming the spinach)
1 tsp garlic, minced or powdered
5-6 small Tortillas
1 Tbsp Olive Oil
6-8 oz Cheddar Cheese

Preheat oven to 350 F.  Cube sweet potatoes and boil until you can pierce easily with a fork then drain.   Saute onions with olive oil until translucent, then take them off the heat.  Mash the sweet potatoes and and mix in the onions, lime juice, black beans and taco seasoning.

The creamed spinach- if you have an amazing creamed spinach recipe, or just happen to have some laying around in your fridge, use that.  I made a quick concoction out of cooked frozen spinach that I heated up and mixed with cream cheese, garlic and a pinch of salt.  

In a baking dish, pour half of the bottle of enchilada sauce.

Place a tortilla in the dish and coat both sides with enchilada sauce.  Fill with the sweet potato mixture, top with the creamed spinach, and roll it up!  Repeat until all of the filling is used (makes 5-6 enchiladas depending on how big you decide to make them).  Pour the rest of the enchilada sauce on top and spread out evenly.  Top with cheddar cheese.  Bake for 20-25 minutes until sauce is bubbling.  
Dig in!