So, being that I reside in Canada where all dairy products and most Mexican food products seem inordinately priced (I am seriously convinced there is some kind of dairy mafia in this country), I like to make my enchilada sauce from scratch to save money. I happened to still miraculously have a large quantity of my green lentil/wild rice burrito filling leftover in the freezer from the last crockpot full, so turning it into enchiladas was the perfect dinner solution!
I make no claims to the authenticity of this sauce, only that I love making it, even though it turns out a bit different every time. Don't even think of making it without chipotles!
Enchilada Sauce
1 8 oz can tomato paste
1 22 oz can diced tomatoes
1/2 c. - 1 c. veggie or chicken broth
1 large onion diced
4-6 cloves garlic, crushed
2-4 bay leaves
2 Tbs ground cumin (freshly ground is even better!)
1- 2 tsp? taco seasoning/or mexican chili powder
1-2 tsp mexican oregano
1 small can chipotle peppers
2-3 dried guajillo, ancho, or pasilla peppers (deseeded & destemed)
salt to taste
Saute the onion and garlic in veggie or canola oil until golden brown and tender. Add in the cumin and chili powder or taco seasoning near the end and briefly saute. Pour in the diced tomatoes and tomato paste, along with 1/2 c. broth to start. Add the bay leaves, oregano (you can use italian if you can't find mexican), 1 chipotle pepper and a bit of sauce from the can (NOT THE WHOLE CAN!), and the dried pepper (I think I used ancho) to the tomato mixture. Let simmer for 20-30 min. If needed add in more stock. When finished, puree with a hand blender or in a food blender. Can add more stock or tomatoes if needed. Salt to taste. (Confession: I have also been known to use up small quantities of salsa and even spaghetti sauce in making my enchilada sauce.)
To actually make enchiladas...
Spread 1/4-1/2 c. sauce in the bottom of a 9x13" pan. It should just coat the bottom in a thin layer. Roll up flour tortillas with filling and place edge side down in the pan. Once the pan is full, pour enchilada sauce over the top so all edges of the pan are filled with sauce and there is a nice layer on top. Top with grated cheese (and sliced black olives if you like). Pop in the oven at 325oF for 15-20 min with foil on top. Remove the foil for the last 10-15 min. The sauce should be bubbling a bit, and cheese should be melted. Serve with sour cream or yogurt.
Photos to come...
Thursday, April 28, 2011
Wednesday, April 27, 2011
Homemade Doughnuts!
So I did attempt to make these doughnuts in time for the Saturday brunch, but due to lack of planning they were not in fact ready until after the brunch was already over. Sad for me since a) I did not get the joy of feeding homemade doughnuts to my friends and b) these doughnuts are living in my fridge, taking up space, forcing me to eat them on a daily basis! Curses!
I used this recipe from 101cookbooks. The great thing about these doughnuts is they really can sit in the fridge (well-wrapped) for at least 3-5 days! You can take out as many as you want to eat that evening or morning, let them rise, and either bake or fry them. I am also experimenting with freezing part of them and rethawing. More news to come on that. Update: it works great!
While these are "doughnuts", be warned that they are not a glorious cakey variety, but more like a bread. I would venture to add a bit more nutmeg to the dough and substitute some honey for the sugar next time.Also, they can puff up quite a lot and end up becoming a doughnut bun (e.g. holeless) so make sure to watch them when they are rising. The doughnut holes themselves are not very good baked and dipped - the cinnamon sugar to dough ratio is too high, so I recommend re-rolling all the holes together and cutting out more doughnuts. I estimate in this manner, one would produce 24-30 doughnuts. I ended up using a clean aluminum can from some chickpeas to make the outer doughnut ring and a shot glass to make the doughnut hole.
If you bake them, I recommend dipping in salted butter, as well as adding sea salt to the cinnamon/sugar mixture. Otherwise it was too much sweet on not enough dough. Another delicious result was obtained by dipping them in melted bittersweet chocolate and then rolling them in the cinnamon sugar/mixture. Or a chocolate dunk on both sides, followed by dunking in chopped pistachios.
To fry them, use about 1/4" inch canola oil in a cast iron pan on medium high heat. Fry to golden brown on both sides. Let cool briefly and then dip in desired toppings.
While these are "doughnuts", be warned that they are not a glorious cakey variety, but more like a bread. I would venture to add a bit more nutmeg to the dough and substitute some honey for the sugar next time.Also, they can puff up quite a lot and end up becoming a doughnut bun (e.g. holeless) so make sure to watch them when they are rising. The doughnut holes themselves are not very good baked and dipped - the cinnamon sugar to dough ratio is too high, so I recommend re-rolling all the holes together and cutting out more doughnuts. I estimate in this manner, one would produce 24-30 doughnuts. I ended up using a clean aluminum can from some chickpeas to make the outer doughnut ring and a shot glass to make the doughnut hole.
If you bake them, I recommend dipping in salted butter, as well as adding sea salt to the cinnamon/sugar mixture. Otherwise it was too much sweet on not enough dough. Another delicious result was obtained by dipping them in melted bittersweet chocolate and then rolling them in the cinnamon sugar/mixture. Or a chocolate dunk on both sides, followed by dunking in chopped pistachios.
To fry them, use about 1/4" inch canola oil in a cast iron pan on medium high heat. Fry to golden brown on both sides. Let cool briefly and then dip in desired toppings.
Sunday, April 24, 2011
Holy Saturday brunch
The cooking continues this weekend ... a lovely afternoon brunch where I was finally able to test my ability to recreate the amazing bread pudding muffin I experienced at Little Nest. I started off using the base recipe from the Grand Central Bakery cookbook, and added the additional flavors I wanted. My only complaint about my muffin, although delicious, was that I didn't quite get the crusty exterior I was going for. Perhaps baking longer at the recommended heat, or letting the bread soak for less time (or having bigger bread chunks of more stale bread).
I also made a version of the quintessential breakfast egg casserole. The best thing about both of these recipes is they can be ASSEMBLED THE NIGHT BEFORE!!! And just hang out in the fridge until morning time or brunch time when you are ready to bake them!
Orange Blossom-Pistachio-Chocolate Bread Pudding Muffins
(makes 16 muffins)
1 lb crusty artisan french bread
1/2 tsp cinnamon
6 eggs
1 1/2 c. whipping cream
1 1/2 c. milk
2/3 c. sugar
2 tsp orange blossom water
1.5 -2 oz roughly chopped semi-sweet chocolate (I used Bakers)
1/4 - 1/3 cup chopped unsalted pistachios
1/4-1/2 tsp salt* (the original recipe did not call for salt, nor did I add it, but I think it would be a good addition!)
1. Cut or tear bread into 1" chunks. Toss with cinnamon in a large bowl.
2. Beat eggs, sugar, cream, milk, and orange blossom water together. Pour over bread. Stir to coat bread.
3. Mix in chocolate and pistachios. Cover and refrigerate for at least 4 hours, or overnight.
4. Preheat oven to 325 degrees F. (I removed the batter from the fridge about 30 min before baking to let it come to room temperature).
5. Line muffin tin with paper cups and scoop batter into tins. The batter should be mounded up (and the muffin tins very full since the muffins won't rise at all).
6. Bake for 40-50 min until crusty on top and muffins are cooked through.
Breakfast Egg Casserole
6 - 10 pieces of bread
6 eggs
3 c. milk
1 tsp mustard
1 tsp salt
(pepper if desired)
1 chopped green bell pepper
chopped basil
~ 1/4 c. rehydrated sundried tomatoes
1 package veggie breakfast sausage
1 1/2 - 2 c. grated cheddar cheese
1. Grease a 9 x 13" baking pan. Tear bread into chunks and cover the bottom of the pan.
2. Beat eggs, milk, mustard and salt until smooth. Set aside.
3. Layer the bell pepper, basil, sundried tomatoes, breakfast sausage over the bread and top with cheddar cheese.
4. Pour egg mixture evenly over the ingredients in the pan.
5. Cover and refrigerate overnight.
6. Remove 30 min prior to baking and preheat oven to 350oF. Bake for 40-50 min until cooked through in the centre and egg mixture has become puffy/golden brown on top.
These are just suggestions; you could add a variety of vegetables and spices like corn and jalapenos, or green onions, or feta, etc to the egg casserole instead!
I also made a version of the quintessential breakfast egg casserole. The best thing about both of these recipes is they can be ASSEMBLED THE NIGHT BEFORE!!! And just hang out in the fridge until morning time or brunch time when you are ready to bake them!
Orange Blossom-Pistachio-Chocolate Bread Pudding Muffins
(makes 16 muffins)
1 lb crusty artisan french bread
1/2 tsp cinnamon
6 eggs
1 1/2 c. whipping cream
1 1/2 c. milk
2/3 c. sugar
2 tsp orange blossom water
1.5 -2 oz roughly chopped semi-sweet chocolate (I used Bakers)
1/4 - 1/3 cup chopped unsalted pistachios
1/4-1/2 tsp salt* (the original recipe did not call for salt, nor did I add it, but I think it would be a good addition!)
1. Cut or tear bread into 1" chunks. Toss with cinnamon in a large bowl.
2. Beat eggs, sugar, cream, milk, and orange blossom water together. Pour over bread. Stir to coat bread.
3. Mix in chocolate and pistachios. Cover and refrigerate for at least 4 hours, or overnight.
4. Preheat oven to 325 degrees F. (I removed the batter from the fridge about 30 min before baking to let it come to room temperature).
5. Line muffin tin with paper cups and scoop batter into tins. The batter should be mounded up (and the muffin tins very full since the muffins won't rise at all).
6. Bake for 40-50 min until crusty on top and muffins are cooked through.
Breakfast Egg Casserole
6 - 10 pieces of bread
6 eggs
3 c. milk
1 tsp mustard
1 tsp salt
(pepper if desired)
1 chopped green bell pepper
chopped basil
~ 1/4 c. rehydrated sundried tomatoes
1 package veggie breakfast sausage
1 1/2 - 2 c. grated cheddar cheese
1. Grease a 9 x 13" baking pan. Tear bread into chunks and cover the bottom of the pan.
2. Beat eggs, milk, mustard and salt until smooth. Set aside.
3. Layer the bell pepper, basil, sundried tomatoes, breakfast sausage over the bread and top with cheddar cheese.
4. Pour egg mixture evenly over the ingredients in the pan.
5. Cover and refrigerate overnight.
6. Remove 30 min prior to baking and preheat oven to 350oF. Bake for 40-50 min until cooked through in the centre and egg mixture has become puffy/golden brown on top.
These are just suggestions; you could add a variety of vegetables and spices like corn and jalapenos, or green onions, or feta, etc to the egg casserole instead!
Saturday, April 23, 2011
Good Friday Fish Supper
Since this is the first year that I can recall not having spent Easter with my family and thus planning a large Easter supper, wife and I decided to mix things up a bit and have a very small Good Friday supper with one other friend and a Holy Saturday brunch! Yes I know it's not time to celebrate yet, but it definitely is becoming something like a long food vigil of cooking my way towards Easter.
Friday's fish supper ended up including: Newfie salt fish cakes (salt fish, mashed potato, & onions fried up in delectable patties) courtesy of M., roasted cauliflower tossed with lemon juice, olive oil, minced garlic and Cajun spices, fish in spicy coconut cream sauce, bakes, and homemade mango cardamom ice cream. Suffice to say, the meal started around 6pm and didn't end til about 11:45pm. And yes we could have fed about 6 other people.
I'm most excited to share about the fish in spicy coconut cream sauce because a) the sauce is amazing and b) it came in the most lovely homemade cookbook that one of our friends sent us as a Christmas present last year. Although this dish is made with fish, this sauce would be incredible served over any assortment of vegetables, tofu, and/or rice! I also have to share about the bakes because a) they're Guyanese and b) they're a type of fried bread - who doesn't love fried bread?? Thanks N. for introducing me to bakes! oh yes and c) because I'm afraid of frying things in lots of oil, so I am working on conquering this particular fear!
Bakes (makes about 30-40 bakes; cut the recipe in half to serve 2-3 people)
4 c. all purpose flour
2 tsp baking powder
1/2 c. sugar (can reduce down to 1/4 c. sugar)
1/2 tsp salt
3-4 Tbs margarine
1/4 - 1/2 c. water
canola oil
1. Mix the dry ingredients together and cut in the margarine (can use your hands if you want).
2. Add water, starting with 1/4 c. and mix. Continue adding water until you have a stiff, soft dough that sticks together. (if you end up adding more than 1/2 c., it's probably okay. I just kept adding water until it seemed dough-like).
3. Knead the dough for a couple of minutes until smooth, but not too soft.
4. Let sit for 30-45 min.
5. Roll out on a floured surface into a rectangle 1/2" thick.
6. Cut into squares, rectangles, or triangles, as your heart desires. Piece size should be no bigger than 2" x 4".
7. Heat canola or veggie oil in a cast iron pan on med-high heat (~ 1/4" deep). Fry bakes til dark golden brown on each side.
Fish in Spicy Coconut Cream (serves 4-6)
2 tsp canola oil
3-4 cloves garlic, crushed
2- 3 Tbs minced fresh ginger
2 small red chillies, thinly sliced (can use dried chillies)
1 1/2 c. veggie stock
400 mL can coconut milk
1 tsp - 1 Tbs fish sauce*
1/2 tsp turmeric*
1 stick fresh lemon grass, beaten, and chopped into pieces
Juice of 1 lime
1 Tbs tamarind paste*
1/4 c. panela (or palm sugar, raw sugar, etc. even brown sugar)*
4 - 6 white fish fillets (a firm fish like cod or tilapia)
2 green onions, thinly sliced
*all starred ingredients were added to taste but not carefully measured. Remember you can start small and always add more but you can't undo too much turmeric or fish sauce!
1. Heat oil in a big wok or frying pan (BIG). Add garlic, ginger, and chili, frying until fragrant.
2. Add stock. coconut milk, fish sauce, turmeric, lemon grass, lime juice, tamarind paste, and panela, bringing to a boil. Let simmer for 10-15 min, tasting and adjusting as flavors as needed.
3. Add fish fillets, reduce heat and simmer, covered, until fish is cooked (about 6-10 min depending on the size of the fillets). Don't overcook the fish!
4. Add the green onions to the sauce (or just add as garnish on top) and serve the fish and broth over rice.
Friday's fish supper ended up including: Newfie salt fish cakes (salt fish, mashed potato, & onions fried up in delectable patties) courtesy of M., roasted cauliflower tossed with lemon juice, olive oil, minced garlic and Cajun spices, fish in spicy coconut cream sauce, bakes, and homemade mango cardamom ice cream. Suffice to say, the meal started around 6pm and didn't end til about 11:45pm. And yes we could have fed about 6 other people.
I'm most excited to share about the fish in spicy coconut cream sauce because a) the sauce is amazing and b) it came in the most lovely homemade cookbook that one of our friends sent us as a Christmas present last year. Although this dish is made with fish, this sauce would be incredible served over any assortment of vegetables, tofu, and/or rice! I also have to share about the bakes because a) they're Guyanese and b) they're a type of fried bread - who doesn't love fried bread?? Thanks N. for introducing me to bakes! oh yes and c) because I'm afraid of frying things in lots of oil, so I am working on conquering this particular fear!
Bakes (makes about 30-40 bakes; cut the recipe in half to serve 2-3 people)
4 c. all purpose flour
2 tsp baking powder
1/2 c. sugar (can reduce down to 1/4 c. sugar)
1/2 tsp salt
3-4 Tbs margarine
1/4 - 1/2 c. water
canola oil
1. Mix the dry ingredients together and cut in the margarine (can use your hands if you want).
2. Add water, starting with 1/4 c. and mix. Continue adding water until you have a stiff, soft dough that sticks together. (if you end up adding more than 1/2 c., it's probably okay. I just kept adding water until it seemed dough-like).
3. Knead the dough for a couple of minutes until smooth, but not too soft.
4. Let sit for 30-45 min.
5. Roll out on a floured surface into a rectangle 1/2" thick.
6. Cut into squares, rectangles, or triangles, as your heart desires. Piece size should be no bigger than 2" x 4".
7. Heat canola or veggie oil in a cast iron pan on med-high heat (~ 1/4" deep). Fry bakes til dark golden brown on each side.
Fish in Spicy Coconut Cream (serves 4-6)
2 tsp canola oil
3-4 cloves garlic, crushed
2- 3 Tbs minced fresh ginger
2 small red chillies, thinly sliced (can use dried chillies)
1 1/2 c. veggie stock
400 mL can coconut milk
1 tsp - 1 Tbs fish sauce*
1/2 tsp turmeric*
1 stick fresh lemon grass, beaten, and chopped into pieces
Juice of 1 lime
1 Tbs tamarind paste*
1/4 c. panela (or palm sugar, raw sugar, etc. even brown sugar)*
4 - 6 white fish fillets (a firm fish like cod or tilapia)
2 green onions, thinly sliced
*all starred ingredients were added to taste but not carefully measured. Remember you can start small and always add more but you can't undo too much turmeric or fish sauce!
1. Heat oil in a big wok or frying pan (BIG). Add garlic, ginger, and chili, frying until fragrant.
2. Add stock. coconut milk, fish sauce, turmeric, lemon grass, lime juice, tamarind paste, and panela, bringing to a boil. Let simmer for 10-15 min, tasting and adjusting as flavors as needed.
3. Add fish fillets, reduce heat and simmer, covered, until fish is cooked (about 6-10 min depending on the size of the fillets). Don't overcook the fish!
4. Add the green onions to the sauce (or just add as garnish on top) and serve the fish and broth over rice.
Thursday, April 21, 2011
Spring Tabbouleh (or UGO)
UGO's, or as I like to call them Unidentified Grain Objects, are a hazard of my depression-era mentality. In other words, when I have friends who move away, I can't bear to see them discard the contents of their kitchen into the garbage. So I make the last run to pick up the odds and ends of spices, condiments, and pantry contents. In most cases, this ends up creating a culinary challenge by adding spices to my kitchen that I've never heard of, or in other cases, for friends who had severe wheat allergies and intestinal disorders, unlabeled grains that I really have no idea about. Case in point, there is a bag in my refrigerator of small beige granules that about once every two weeks I ask my wife about: "Is this your yeast?" "NO! For the last time, it's some grain that you got from __" My new policy is: when in doubt about a grain, add to boiling water and keep testing until done. Then try to match the cooked product with online photos to figure out what you have!
The UGO of the week, after being cooked and compared to online photographs, was determined to be bulgur wheat, which honestly I should have recognized since I've used it before. The ones in the fridge are still unknown.. but since I did have cooked bulgur wheat on hand, I remembered one of Heidi's recipes from 101cookbooks.com that is a quintessential spring dish (not to mention fast and tasty!)
Spring Tabbouleh
1 cup fine bulgur (I used medium-large, so it actually required boiling rather than soaking)
1 bunch of asparagus, cut into 1/2-inch segments
1 cup peas, fresh or frozen
salt and pepper to taste
2-3 garlic cloves, minced
1 - 2 lemons, juice only (start with juice of 1 and go from there)
1/4 cup extra-virgin olive oil
1 bunch chives, finely chopped
1 cup walnuts, toasted and chopped (I used raw)
2 hard-boiled eggs, chopped
1. Place bulgur in a bowl and add boiling water (until surface of grains are covered). Let sit for about 15 minutes until tender. (Alternately bring water to a boil in a small pan, stir bulgur in and cook until done. Drain off excess water).
2. Bring a pot of water to a boil (with ~1/2 tsp salt). Cook the asparagus and peas for just about 20-40 seconds, just long enough for the asparagus to become slightly tender/bright green. Drain and run under cold water to stop the cooking. (This is called blanching!)
3. Combine the bulgur, asparagus, peas, eggs, walnuts, and chives in a bowl. (Feel free to use discretion about the amount of walnuts and chives you want).
4. Whisk the garlic, lemon juice, and olive oil together. Pour over the rest of ingredients. Toss and adjust to taste.
The UGO of the week, after being cooked and compared to online photographs, was determined to be bulgur wheat, which honestly I should have recognized since I've used it before. The ones in the fridge are still unknown.. but since I did have cooked bulgur wheat on hand, I remembered one of Heidi's recipes from 101cookbooks.com that is a quintessential spring dish (not to mention fast and tasty!)
Spring Tabbouleh
1 cup fine bulgur (I used medium-large, so it actually required boiling rather than soaking)
1 bunch of asparagus, cut into 1/2-inch segments
1 cup peas, fresh or frozen
salt and pepper to taste
2-3 garlic cloves, minced
1 - 2 lemons, juice only (start with juice of 1 and go from there)
1/4 cup extra-virgin olive oil
1 bunch chives, finely chopped
1 cup walnuts, toasted and chopped (I used raw)
2 hard-boiled eggs, chopped
1. Place bulgur in a bowl and add boiling water (until surface of grains are covered). Let sit for about 15 minutes until tender. (Alternately bring water to a boil in a small pan, stir bulgur in and cook until done. Drain off excess water).
2. Bring a pot of water to a boil (with ~1/2 tsp salt). Cook the asparagus and peas for just about 20-40 seconds, just long enough for the asparagus to become slightly tender/bright green. Drain and run under cold water to stop the cooking. (This is called blanching!)
3. Combine the bulgur, asparagus, peas, eggs, walnuts, and chives in a bowl. (Feel free to use discretion about the amount of walnuts and chives you want).
4. Whisk the garlic, lemon juice, and olive oil together. Pour over the rest of ingredients. Toss and adjust to taste.
Wednesday, April 20, 2011
Warning: May Crack Under Pressure
One item of great importance re: my last post on no knead bread. After 4 months of using my corningware ceramic casserole dish for no knead bread, it has developed a huge crack down the centre rendering it unsafe for further bread (or cooking). So this is my warning to the rest of you: a cast iron pot/dutch oven is a necessity! And now I must go buy one in addition to a new casserole dish. If only Le Crueset were reasonably affordable, this is what I would be buying:
Instead I will resign myself to the far more practically priced KitchenAid version and hope they are on sale at Canadian Tire!
Also - I have tried the molasses-oat version by substituting spelt (1/2 c. rolled spelt and ~ 1/4 c. ground spelt soaked with the boiling water and molasses) and very much enjoyed it!
Also - I have tried the molasses-oat version by substituting spelt (1/2 c. rolled spelt and ~ 1/4 c. ground spelt soaked with the boiling water and molasses) and very much enjoyed it!
Tuesday, April 19, 2011
Green Lentil/Wild Rice Burritos
Another one of my downfalls in the kitchen has been my crock pot. In theory, the crock pot is easy to work with and a wonderful time saver. My own experience has been more along the lines of undercooked rice/grains or the other extreme of a burned layer of crock pot contents. But I believe that people love crock pots for a reason so I decided to give the it another chance. A dear friend sent me a link to this recipe, which I modified to suit my vegetarian nature and the ingredients already on hand :)
Green Lentil/Wild Rice Burritos (makes enough to feed a large group, or 2 for more than a week!)
1 1/2 c. green lentils
1 c. wild rice
2 c. water
3. vegetable stock
1 - 1 1/2 c. diced onion
1 - 1 1/2 c. diced carrots
1 c. chopped bell pepper
1 c. diced tomatoes
6 cloves minced garlic
1 c. tomato juice or sauce (not italian flavored)
2 Tbs ground cumin
1-2 Tbs mexican chili powder (or taco seasoning)
1 Tbs oregano
3-4 bay leaves
1 dried ancho chili (can use 2, or of another chili variety like chipotle, guajillo, etc.)
salt and pepper to taste
Flour or corn tortillas
(1) Rinse the lentils and rice, let soak overnight in the crockpot (off) with the 2 c. water.
(2) The next day, pour out most of the water. Add in the veggie stock, vegetables and spices. Turn on low for 8 hours.
(3) Remove the guajillo chili and season with salt and pepper to taste. (or adjust other seasonings)
(4) Roll up in tortillas with lime juice, cilantro, grated cheddar cheese, sour cream, and/or salsa!
Green Lentil/Wild Rice Burritos (makes enough to feed a large group, or 2 for more than a week!)
1 1/2 c. green lentils
1 c. wild rice
2 c. water
3. vegetable stock
1 - 1 1/2 c. diced onion
1 - 1 1/2 c. diced carrots
1 c. chopped bell pepper
1 c. diced tomatoes
6 cloves minced garlic
1 c. tomato juice or sauce (not italian flavored)
2 Tbs ground cumin
1-2 Tbs mexican chili powder (or taco seasoning)
1 Tbs oregano
3-4 bay leaves
1 dried ancho chili (can use 2, or of another chili variety like chipotle, guajillo, etc.)
salt and pepper to taste
Flour or corn tortillas
(1) Rinse the lentils and rice, let soak overnight in the crockpot (off) with the 2 c. water.
(2) The next day, pour out most of the water. Add in the veggie stock, vegetables and spices. Turn on low for 8 hours.
(3) Remove the guajillo chili and season with salt and pepper to taste. (or adjust other seasonings)
(4) Roll up in tortillas with lime juice, cilantro, grated cheddar cheese, sour cream, and/or salsa!
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