Fredrik's Pomegranite Avacado Dip

This is a delicious salsa-type dip that my friend, Fredrik, brought to work last week. He shared the recipe with me and now I'm sharing it with you. Enjoy!

Pomegranate Dip

Chop finely:
2 Avocados (they should be soft, but not mushy)
2 Tomatoes

Add:
1 seeded Pomegranate (easiest to seed in a collander under running water)
1/2 tsp Coriander
2 tsp Salt
1/4 tsp Cayenne Pepper
4 tsp Lemon Juice

Mix well.


Best to make a few hours before, to let the flavors mix. The avocados won't turn brown thanks to the lemon juice.

Crock Pot Enchiladas...Muy Bueno!

So I got a Crock Pot for Christmas (yay!) and I've been trying to find some good vegetarian recipes to make, besides chili. I found this enchilada recipe that I can't wait to try.

Vegetarian Enchilada Casserole

1 can crushed tomatoes in tomato puree -- (28-ounce)
1 can chunky salsa -- (14 1/2-ounce)
1 can tomato paste -- (6-ounce)
2 cans black beans -- (15-ounce) rinsed and drained
1 can whole kernel corn -- (15 1/4-ounce) drained
1 can diced green chiles -- (4-ounce)
1 1/2 tablespoons ground cumin
l/2 teaspoon garlic powder
5 corn tortillas
1 can sliced ripe olives -- (2 1/4-ounce) drained

In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chiles, cumin, and garlic powder. Mix well.

Ladle about 1 cup of this mixture into the bottom of your slow cooker; spread evenly. Top with 1 l/2 tortillas, cutting to fit as necessary.

Spread on 1/3 of the remaining tomato mixture. Repeat these layers 2 more times, ending with the rest of the tomato mixture; spread evenly over the top. Sprinkle the sliced olives over all.

Cover and cook on the low heat setting about 5 hours. Serve hot.

If you have any good Crock Pot recipes, let me know!

I hope you have a delicious and wonderful New Year!