Classes end today.
I made it through my first year as a professor.
It's all still slightly overwhelming. A year ago I was headed on a completely different path and applied to this job as a really shaky plan b (where plan a was buying a coffee shop.) I walked in to my professors and I remember asking them, "I know there isn't a chance I will get this job, but will you write me a recommendation?"
And here I sit, a year later and a lot of knowledge gained. I feel like for all the experiences and growth I've gained in the past four years since I graduated college, this year has taken the cake. New job, new house, new singlehood, it's really a lot to take in.
I've realized though, it's been great. Take for example yesterday. I don't really teach on Tuesday's this semester so I:
1. Took a nice long walk with my dog in the cool morning air (it's seriously the perfect temperature out in the mornings right now.)
2. Relaxed with a big pot of coffee and watched the sun rise while grading a few papers.
3. Made banana pancakes and listened to records (I'm in love my my new Fleet Foxes record.)
4. Rode my bike to work, library, and the post office. (I bought a 1976 Schwinn Continental last spring and only rode it twice since then- that's changing.)
5. Attended meetings, rehearsals, and spoke with students about life.
Sometimes I forget how lucky I am and how much I really do love my life for the small things. I spend a lot of time comparing myself to others (which I try so hard not to do, but with the internet it's damn impossible.) My life is far from perfect but I do things that make me happy and in the end, that's all that matter. More and more I remind myself that happiness is what I need to follow, to pursue.
Take these enchiladas as another example of things that make me happy.
I don't think I would have made these for anyone else because I could have only imagined their reaction (something along the lines of rhubarb and enchiladas? What?) I'm stepping out with recipes that I'm not sure how people will react (like radishes on pizzas.) So today, I give you rhubarb on enchiladas.
I can assure you, rhubarb makes the perfect addition to a tangy, spicy, sweet sauce. Because this blog has really honed in on eating seasonal, I'm trying to use rhubarb to the best of my ability in ways that aren't pies are crumbles (not saying the rhubarb pies are bad- I just feel like rhubarb has so many other great uses!)
A couple notes: I used blue corn tortillas because that's what I have in my refrigerator. You are can also use regular corn tortillas or even wheat tortillas. Also, the filling is so simple that you could play around with it (maybe sub spinach or kale for the swiss chard.) Really what makes these special is the rhubarb!
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These look so healthy! I love this idea!
I really love the idea of combining rhubarb with something savoury, I've been kicking around the idea of rhubarb and chilli recently so I'm totally on board with this.
What a neat idea! The next time I pick up rhubarb at the store I'm definitely making this sauce and some sort of enchilada delight 😀
I've been waiting for this post! The sauce sounds incredibly creative and tasty!
Wow, what a great use for rhubarb--I would never have thought of it! Plus I love the chard-black bean-chipotle combination. Must keep it in mind, even after rhubarb season! 🙂
I am loving all your savory rhubarb recipes. I have such a sweet tooth I always find myself baking new things instead of cooking.
I forget about the small things a lot, too. And it's so hard not to compare myself to everything and everyone, especially in this online culture. I know one key is to step away, but it's sure hard to do. I've been working on my head space. 🙂
I think this is a great idea! Rhubarb has a similar sourness to tomatillos, so using rhubarb as a sauce on enchiladas makes a lot of sense 🙂 I love it!
I very much agree. It is so difficult not to compare oneself. I really struggle with not feeling "good enough." I am trying very hard to stop any self-defeating talk and am slowly make head-way.
I think you are fantastic Erin. Very inspiring! 🙂
Black beans? check
Swiss Chard? check
Rhubarb? check
I"m ready to go!
Congrats on the huge accomplishment, Erin! I think we can often forget how great our own lives are, when we're constantly watching the world around us (and isn't it so easy with all the media flying at us from all directions??) I love using rhubarb in savory dishes (I actually just finished working on a dish with a rhubarb sauce that will be up on the site in a few weeks). I make tacos all the time, but never enchiladas. Weird! I need to make this asap. Also, I love Fleet Foxes!
Congratulations on your first year as a professor! 🙂 Wish I had a professor who also took time to plant a garden with her students and teach them how to cook on the side!
What a great idea. I'm getting tired of seeing all these rhubarb tart and crumbles, because I've just about had my fill of sweet rhubarb dishes. I try to pack in as much rhubarb as I can while it's in season, but sometimes it results in too many desserts. This looks like the perfect recipe for savory rhubarb. I'm heading to the Mexican store today (only place in Zürich where you can find blackbeans and good corn tortillas) so I will definitely stock up on the ingredients and try this out on Saturday, after we've gotten some rhubarb from the farmer's market.
I love the small things too, they are what make me me. I am definitely guilty of comparing myself with others, but it is in those quiet (computer-less) moments that I find I am truly happy. Kudos on your accomplishments!
These look good and I like the sound of the rhubarb sauce!
That sauce sounds so fantastic - I love seeing rhubarb used in savory dishes like this! Congrats on a first year well done 🙂
Sounds perfectly fabulous. Thankyou for 'stepping out'
[...] from Naturally Ella (whom I ‘m so happy to have discovered. She has some amazing, inventive vegetarian dishes). [...]
[...] Dinner: Swiss Chard in Naturally Ella’s Swiss Chard and Black Bean Enchiladas with Chipotle Rhubarb Sauce [...]
[...] Swiss Chard and Chipotle Rhubarb Sauce Enchiladas [...]
This looks amazingly delicious! I can't wait to try ALL of your recipes!
Thank you!
[...] in my garden is growing like crazy, and I was inspired to make chipotle rhubarb enchilada sauce here from Naturally Ella. I filled my gluten-free corn tortillas with leftover chicken from the [...]
I made this last week and had it for lunch three days in a row - not a disappointment! The only sad thing is that rhubarb season is so short. The filling looked a little skimpy when I read the recipe, so I doubled my crockpot-cooked black beans and Kale. I also didn't have any chipotle, so I used a mix of cumin, paprika, and chili powder. With a little feta on top it was perfect! For meat eaters out there, chicken tastes great with this. It perfectly balances the softness and tartness of the enchiladas.
I made this tonight after picking a huge load of rhubarb this morning. I doubled the recipe to serve 3. I found the filling quantity quite small and ended up probably quadrupling it. I wasn't sure about the beans and chard, but they turned out well. The rhubarb sauce is very tangy. Depending on your taste preferences you may want a little more brown sugar.
I'd like to try this recipe but I don't see where it says how many cups diced rhubarb are in it.