One of the hazards of having this thing is that you can't eat. You can't stop breathing long enough to chew and swallow, so you nibble, then give up after a while because face it, the food has no taste, either, when your whole head is clogged up.
I've made very simple meals, and one day my husband cooked - the day I was feverish, and another my son did. He makes a great pot of spaghetti with jarred sauce, like any other 2-something male.
Today I woke up knowing I'm on the healing path again. I've only used one tissue all day, and some air is actually making through both nostrils. My ears no longer leak. My eyes aren't puffy. I was able to taste my morning smoothie!
So to surprise my husband today I'm making another Mary McDougall oldie but goodie, Bean and Corn Enchiladas, using the recipe she demonstrates in the McDougall Made Easy DVD and was previously included in newsletters and at least one of the McDougall books.
Bean & Corn Enchiladas
Preparation Time: 40 minutes
Cooking Time: 45 minutes
2 8 ounce cans tomato sauce
3 cups water
4 tablespoons cornstarch
3 tablespoons chili powder
½ teaspoon onion powder
¼ teaspoon garlic powder
Place all ingredients for the sauce in a saucepan. Mix well with a whisk until well
combined. Cook and stir over medium heat until thickened, about 5 minutes. Taste and
add more chili powder if desired. Set aside.
10 whole wheat flour tortillas
4 cups mashed pinto beans
1 cup chopped green onions
1 ½ cups frozen corn kernels, thawed
1 2.25 ounce can sliced ripe olives, drained
1-2 tablespoons chopped green chilies (optional)
grated soy cheese (optional)
To assemble casserole:
Preheat oven to 350 degrees.
Place the beans in a large bowl. Add the onions, corn, olives and green chilies (if you
wish). Mix gently until well combined.
Place 1½ cups of the sauce in the bottom of a large non-stick oblong baking dish. Take 1
tortilla at a time and spread a line of the bean mixture down the center of the tortilla. Roll up and place seam side down in the baking dish. Repeat with remaining tortillas, placing them snugly next to each other. Pour the rest of the sauce over the rolled up tortillas, spreading it out evenly. Sprinkle a small amount of grated soy cheese over the top, if desired. Cover with parchment paper, then cover with aluminum foil, crimping the edges over the baking dish. Bake for 45 minutes. Remove from oven and let rest for about 5 minutes before cutting. Serve with salsa and tofu sour cream, if desired.
My bag of tortillas contained 8 so that's what I make. My baking dish couldn't hold any more, anyway.