1st guest blogger

my sister-in-law K is doing this clean eating thing with me. not only is it great to have someone who is in it with you, it's also nice to have her testing recipes too! we both subscribe to the clean eating magazine and she has been trying a recipe from it once a week - she is very organized. so, she'll be my guest blogger occasionally with her findings - good and bad.

here's her first review of beef fusion enchiladas. . .

Well, the magazine may say this is "clean" eating, but it is definitely not "clean" cooking!  I have never used so many pots and pans in my life.  My kitchen was a disaster when I was finished.  Plus, the time estimate given for this recipe was a joke (15 mins).  It took me over an hour to make, and by the time it was served, I couldn't even eat much I was so exhausted!

The flavors were good, and I would highly recommend the edamame puree.  It's a great alternative to guacamole and a really nice base on the tortilla.  That said, you can cut the time by almost half by buying pre-shelled edamame!  My mistake.  R and I loved the dinner (what I could eat of it), but the kids were just okay with it.  They loved the steak, but just picked at the rest.  Would I make it again?  Maybe only once a year!  I need to recover from the experience!  Maybe you'll have more luck.....

here is the recipe from clean eating magazine:

Fusion Enchiladas

Ingredients

"REFRIED" EDAMAME
1/2 Small onion. diced
2 cloves Garlic, smashed
1 cup Frozen shelled edamame beans
1 tsp Cumin, ground
1 tsp Chili powder
2 tsp Fresh lime juice
Sea salt, to taste
Fresh ground black pepper, to taste

BEEF FILLING
1 1/2 tsp Olive oil, divided
1 clove Garlic, minced
1 tsp Cumin, ground
8 oz Sirloin beef, thinly sliced
1 cup Corn kernels (frozen & thawed, canned or fresh)
1 Medium red bell pepper, finely diced
2 cups Baby spinach
1 1/2 cups All natural low-sodium tomato sauce, divided
Sea salt, to taste
Fresh ground black pepper, to taste
8 Small whole wheat flour tortillas (about 6 to 8 inches in diameter)
1/2 cup Low-fat mozzarella cheese, shredded

Preparation

Preheat oven to 425F
Prepare "refried" edamame: Bring 2 cups water to a boil over high heat. Add onion, garlic & edamame, bring back to a boil & cook for 4 mins. Drain onion-bean mixture, reserving 1/4 cup cooking liquid. Pour bean mixture & reserved cooking liquid into a food processor & add cumin, chili powder & lime juice. Puree until almost smooth & season with salt & black pepper. Scrape into a bowl and set aside
Prepare beef filling: In a small bowl, combine 1/2 tsp oil, garlic & cumin. Add beef & mix well to season
In a nonstick saute pan, heat remaining 1 tsp oil over medium-high heat. Add beef and saute for about 1 min, until lightly browned. Add corn, red pepper & Spinach, and mix well to combine. Add 1/4 cup tomato sauce and cook for 1 to 2 mins, until heated through. Season with salt & black pepper & remove from heat
Spread 1/2 cup remaining tomato sauce over the bottom of a 9 x 13 in baking dish and set aside
Spread tortillas out in a single layer on a flat work surface. Scoop 2-3 tbsp edamame filling and spread in the center of each tortilla. Top with 2-3 tbsp beef mixture and roll tightly. Place enchiladas seam-side down on top of tomato sauce in baking dish. Cover with remaining tomato sauce, top with cheese and place dish in oven. Bake enchiladas until hot throughout and cheese is melted, about 8 mins.
Remove from oven and serve immediately