I’m not a vegetarian, but that doesn’t mean I don’t LOVE my veggies! I omit meat a couple of days a week just to broaden my horizons with food. Here is a recipe I found on Pinterest but messed with in order to get the best flavors. Mind you, these are NOT spicy at all. If you would like to kick them up a notch, add a couple of chopped Jalapenos or a chopped Serrano pepper to the sauteed vegetables.
Prep time: 45 mins
Cook time: 40 mins
-2 cans black beans, rinsed
-1 small butternut squash, halved and seeds scooped out.
-1 bag Mexican cheese blend
-Medium sized flour tortillas
-2 cans enchilada sauce
-Avocado or another high temperature oil
-1/2 red onion, chopped small
-1 green bell pepper, chopped
-4 cloves garlic, chopped
-2 Jalapenos or 1 Serrano, chopped (optional)
-Salt, pepper and other herbs of choice
-1 can olives, chopped
-Sour cream and green onions (optional)
1) Salt & Pepper Butternut Squash, place face-down on an oil coated sheet and roast at 400 degrees for 30-40 minutes or until soft.
2) Scoop squash out into a bowl to cool, set aside.
3) Sauté garlic, onion and pepper with salt & pepper, some oil and herbs of choice (I used oregano, cumin and cilantro).
4) Add black beans and mix, remove from heat.
5) Oil a Pyrex dish and add some enchilada sauce to bottom of pan.
6) Make enchiladas: add squash, olives and bean mix to tortillas, wrap tightly and place in pan.
7) Cover enchiladas in sauce. Cover with cheese.
8) Bake in a 400 degree oven covered with foil for 25-30 minutes.
9) Remove foil. Bake 10 more mins.
10) Serve onto your gorgeous Fire & Light plates, top with a dollop of sour cream and sprinkle green onions if desired.
We hope you enjoy this delicious recipe. Keep an eye out for more !
Happy Friday Fire & Light Friends! We thought it would be fun if every couple of weeks we gave some staff picks for Albums to take you through the weekend.
John’s Pick: Songs that mix Zulu with English lyrics and African with various Western music styles.
Artist: Johnny Clegg
Album: Cruel Crazy Beautiful World
Walter’s Pick: A mix of Jazzy fusion.
Artist: Return to Forever
Album: Romantic Warrior
Tracy’s Pick: The sultry sounds of Spanish Guitar.
Artist: Al Di Meola
Album: Elegant Gypsy
Alyssa’s Pick: Fun, swinging strings, trumpets and sax with a good-time old-school feel.
Artist: The California Honeydrops
Album: Like You Mean It
We hope you enjoy these picks! Until next time!
Big cities get all of the recognition! Arcata is a fun, green, unique little town with a lot to offer. Tucked behind the Redwood Curtain, most people don’t even know we exist!
How the conversation usually goes with anyone unfamiliar with our little mecca:
Non – Arcata Resident: “Arcata? Where’s that?”
Arcata Resident: “Northern California”
Non: “Oh, so around San Francisco?”
Arcata: “No, about 5 hours north of San Francisco.”
Non: “Isn’t that like, Oregon?”
Arcata: “No, we’re about 2 hours south of Oregon.”
Non: “Woah, I had no idea!”
Click Here to see the article in Cities Journal that recognizes Arcata as one of California’s Top 15 Cities and mentions Fire & Light (although it should say Fire & Light Originals, they forgot the ‘s’)!
There are so many different kinds of food that look – and taste – delicious on our plates!
Here is a recipe I brought to an Easter Potluck… they didn’t last an hour at the party. Too delicious! And very easy to make.
Lavender & Honey Shortbread Cookies:
- 1/4 c. sugar
- 1 heaping tbsp. honey
- 1 stick of butter (1/2 c.)- room temp. or slightly melted
- 1 1/2 tsp. lavender buds- roughly chopped. Don’t pulverize them completely.
- 1 large egg yolk
- 1 tsp. vanilla
- 1 c. plus 2 tbsp. all purpose flour
- 1/4 tsp. salt (you can use regular table salt or sea salt)
- (I added 1/2 tsp. lemon zest to this recipe to kick it up a notch!)
- Combine the sugar, honey, and butter. Mix them together really well. Add the lavender, egg yolk and vanilla. Mix everything together again—making sure it’s all combined.
- Add the flour and the salt to the wet ingredients. Stir everything together until it’s all combined. Fold-in lemon zest (optional). You don’t want to over-stir though. The dough will be sticky and a little wet.
- Dump the dough onto a piece of parchment paper. Form the dough into a log about 1 1/2 inches in diameter. Freeze for about a half hour.
- Preheat your oven to 350 degrees F.
- Remove dough from the freezer, slice, and bake at 350 F for 7 to 8 minutes. You’ll know they’re done when the sides start turning a little brown. Try not to overcook!
Delicious, easy, and a definite crowd pleaser. I couldn’t stop eating them! Enjoy!
Humboldt Made is one of our greatest supporters. They specialize in promoting the use of Humboldt Made products and services that benefit the community in different ways. With Earth Day coming up, they featured us in their blog!
To see the full article with a fun & short 1-minute video, follow the link below:
Enjoy the Store – both the Redding and Red Bluff locations – have been great partners with us over the years, and have brought the word of Fire & Light to new fans that are unable to make it out here to the coast. The Enjoy Magazine – A Northern California Living Magazine, has featured us in their Store Front Category, and interviewed our President, John.
We have scanned the magazine so that you all can read the interview!
Here at Fire & Light we try to incorporate sustainability and recycling in everything we do. With Earth Day right around the corner, we thought we would share with you a few of the things we do to try to take care of our environment.
Most of our glassware is made with over 91% recycled glass. We have recycled almost 8 million bottles and jars from our community. Most of our glass comes from Humboldt Sanitation in McKinleyville.
We reuse packing materials (bubble wrap, cardboard, paper) provided by local businesses such as Arcata Stationers and Kokatat.
We shred cardboard and boxes donated to us by local businesses to use as packing material. We recycle almost a ton of cardboard per month doing this.
None of our glass is thrown away in the landfill. Any products found to have structural defects (cracks or sharp edges) are re-melted.
All of the glass that falls on the floor as we are pouring our glassware is gathered and mixed with the glass taken out during color changes. All of this glass is taken to a local construction company where it is tumbled and added to their gravel and asphalt mixes. We have a lot of colorful and sparkly gravel roads here in Humboldt County!
– We use old newspapers to wrap glass for customers to take home in the Showroom Seconds Sale.
– We re-use boxes from The Liquor Still for customers to take home glass in the Showroom Seconds Sale.
If we all pitch-in by recycling and reusing, we can make a difference in the impact our presence has on this planet.
Comment and let us know what you are doing to help the environment!
Hello Fire & Light fans and patrons!
Here is the first official blog post of Fire & Light! We are becoming more social media savvy, and we have acknowledged that our fans would like to know more about the weekly ins-and-outs here.
Most of you keep pretty up to date with the Facebook posts about our Showroom Seconds Sales, but this blog will serve as a newsletter of sorts, letting everyone know when/why/how things are happening here, keeping you updated on which colors are being poured, and more fun stuff!
We will continue to post in this blog on a weekly basis, whether it is a short story, photo spread, information about Production, or any fun new things coming up in our world.
We strive to give you the best recycled, green, sustainable, beautiful and sturdy local products. We love feedback, and hope to field any new questions or comments that come our way.
Keep an eye out for the next post! Happy Monday Fire & Light Friends!