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tuftearsNot both at once, that would be silly. ^_^
Lacking any better ideas, I decided to try making a Mexican-style lasagna-- well, I was thinking of making chili, but I decided that I wanted something a bit more solid. I iterated on that thought a bit, toward chili meatloaf and chili burgers, and eventually settled on a variation of something I'd made before, an enchilada casserole.
I began with sautee'ing ground turkey, seasoned with chili powder, cumin seed and ground cumin, and black pepper. I set that aside, then cooked some chopped carrots and zucchini, enough to make them al dente but not so much they became squishy, added bell pepper strips, white kidney beans (I had no idea there was such a thing but they are apparently high in fiber) and black beans, then mixed the turkey back in along with a small jar of chipotle salsa, and that took care of the filling.
For the actual lasagna, I layered two large whole wheat flour tortillas, filling, mozzy cheese, and repeated this twice, with the last layer having shredded cheddar cheese and crumbled rice-and-beans chips sprinkled on top for crunch. I baked this at 350 degrees for 40 minutes in the oven.
I thought it came out pretty well! I should maybe have cooked the carrots and zucchini a *bit* longer, but it's definitely better than them being cooked into utter softness.
After that, what should I do for dessert? Well, I've had some large bottles of applesauce lingering in the freezer approaching their 'sell by' date, and I'd been thinking about making sorbet with them... So why not? I followed this recipe, doubling it for the 47 oz. bottle.
Success! It's surprising, the mixture looks so dark going into the mixer because of the cinnamon coloring the applesauce, but when it actually freezes and becomes sorbet, it's suddenly a very light brown. But it tastes good, and I can stick it in the freezer for a long time this way. ^_^
Lacking any better ideas, I decided to try making a Mexican-style lasagna-- well, I was thinking of making chili, but I decided that I wanted something a bit more solid. I iterated on that thought a bit, toward chili meatloaf and chili burgers, and eventually settled on a variation of something I'd made before, an enchilada casserole.
I began with sautee'ing ground turkey, seasoned with chili powder, cumin seed and ground cumin, and black pepper. I set that aside, then cooked some chopped carrots and zucchini, enough to make them al dente but not so much they became squishy, added bell pepper strips, white kidney beans (I had no idea there was such a thing but they are apparently high in fiber) and black beans, then mixed the turkey back in along with a small jar of chipotle salsa, and that took care of the filling.
For the actual lasagna, I layered two large whole wheat flour tortillas, filling, mozzy cheese, and repeated this twice, with the last layer having shredded cheddar cheese and crumbled rice-and-beans chips sprinkled on top for crunch. I baked this at 350 degrees for 40 minutes in the oven.
I thought it came out pretty well! I should maybe have cooked the carrots and zucchini a *bit* longer, but it's definitely better than them being cooked into utter softness.
After that, what should I do for dessert? Well, I've had some large bottles of applesauce lingering in the freezer approaching their 'sell by' date, and I'd been thinking about making sorbet with them... So why not? I followed this recipe, doubling it for the 47 oz. bottle.
Success! It's surprising, the mixture looks so dark going into the mixer because of the cinnamon coloring the applesauce, but when it actually freezes and becomes sorbet, it's suddenly a very light brown. But it tastes good, and I can stick it in the freezer for a long time this way. ^_^
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no subject
Date: 2014-02-24 04:35 am (UTC)Also, I had not realized that one could make lasagna using tortillas rather than noodles. This greatly lowers the barrier to entry for me =^.^=.
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Date: 2014-02-24 04:39 am (UTC)no subject
Date: 2014-02-24 06:54 pm (UTC)I'd still need to worry about cooking the ground beef if making a non-vegetarian lasagna, but no pasta means one fewer pot to wash.
Most likely moot point, as I'm more likely to wait until I'm back in the city before doing anything terribly involved cooking-wise, but still good to know that tortillas are an option =^.^=.
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Date: 2014-02-26 01:46 am (UTC)no subject
Date: 2014-02-26 01:47 am (UTC)The vanilla flavoring in the applesauce sorbet is surprisingly strong. I am pondering mixing chocolate chips in or something.
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Date: 2014-02-26 02:04 am (UTC)no subject
Date: 2014-02-26 02:05 am (UTC)no subject
Date: 2014-02-26 02:07 am (UTC)But sure, if tortillas are easier for you, go for it. ;)
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Date: 2014-02-26 10:08 pm (UTC)