Domestic Diva Divine Dinner

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 cup buckwheat flour
• 1/2 teaspoon salt
• 1/2 cup water
• 1/2 cup long grain brown rice, not instant
• 1/4 cup onion, chopped
• 1/4 cup olive oil
• 3/4 teaspoon salt
• 1 1/4 cups canned diced tomatoes
• 1/4 cup boiling water
• 10 ounces ground turkey
• 1/4 cup onion, chopped
• 1 teaspoon cumin
• 1 cup enchilada sauce
• 2/3 cup cheddar cheese, shredded
• 1 1/4 cups canned diced tomatoes
• 1 cup water
• 2 tablespoons mung beans
• 2 cups heavy cream
• 1/4 cup buttermilk

Recipe

• 1 the night before.
• 2 whisk the cream and buttermilk together.
• 3 cover and set in a warm place for 8 hours.
• 4 crema may be kept in the refrigerator as long as a week.
• 5 in a small bowl, mix the flour and salt.
• 6 stir in the water.
• 7 the dough should be soft but not wet and should hold its shape when you pinch it.
• 8 the dough will likely form a ball as you stir it.
• 9 if necessary, add more flour or water, 1 tablespoon at a time, to achieve the proper consistency.
• 10 pinch off balls of dough the size of golf balls.
• 11 roll in flour to coat well.
• 12 knead each ball as you pat or roll it into a 5- to 6-inch diameter circle, one-eighth inch thick.
• 13 heat a heavy skillet or griddle.
• 14 place each tortilla in the hot pan, and cook about 3 minutes on a side, or until lightly brown and just starting to appear dry.
• 15 longer cooking will make the tortillas crisp.
• 16 wrap in a cotton towel to keep warm, or cool on a rack.
• 17 store in the refrigerator for up to one week or freeze.
• 18 next evening.
• 19 mix rice, onion, olive oil, salt, diced tomatoes and boiling water in buttered casserole.
• 20 cover and bake 1 hour at 375 degrees.
• 21 in a saucepan, combine beans and water.
• 22 soak for 25 minutes.
• 23 bring to a boil.
• 24 reduce heat and simmer until tender (20 minutes).
• 25 in a large skillet, cook turkey until no longer pink, breaking it into small pieces with a spoon.
• 26 add 1/2 cup of enchilada sauce, 1/2 teaspoon cumin and salt.
• 27 remove from heat and stir in beans.
• 28 spoon about 1/3 cup filling down center of each warmed tortilla; roll up and place seam-side down on top of the rice in baking dish.
• 29 combine tomatoes and remaining 1/2 cup enchilada sauce and remaining cumin.
• 30 spoon over enchiladas.
• 31 bake at for 20 minutes or until hot.
• 32 sprinkle with cheese; return to oven 5 minutes, or until cheese is melted.
• 33 plate enchiladas with rice and top with a spoonful of crema.