Hey, Les, welcome back!! I am excited to try your lasagne. Love the idea of burying spinach in a bunch of cheesy goodness. Gotta love it! I had some friends over on Friday night, so you'll see below what I made for them. Saturday we ate out because we went to see Toy Story 3 on Ice and didn't emerge from the Allstate Arena until dinnertime. Yesterday I spent several hours making an Asian feast that literally has my boys salivating all day. Hopefully you will make some of these as they are McGady family favorites. Enjoy!
Black bean and chicken Enchilada casserole:
28 oz. tomato sauce
1/2 c. salsa
1 T. cumin
1 can black beans, drained and rinsed
1 can green chiles, undrained
3 c. cooked chopped chicken (see earlier post for quiche about how I cook "mexican" chicken)
12 corn tortillas
2 c. mexican cheese blend
Mix tomato sauce, salsa and cumin. Spread about 3/4 c. in the bottom of a 9X13 pan. Mix together chicken, beans, chiles and 1/2 c. of the tomato mixture. Top tomato mixture with 6 tortillas. Top with 1/2 of chicken mixture and half of remaining tomato mix. I also put some cheese in this layer. Repeat and top with the cheese. Bake at 350 for about 25 minutes, until cheese is brown and bubbly. I served this with Spanish rice and chips with guac and salsa.
Asian Sesame Noodles:
8 oz. whole wheat spaghetti, cooked and rinsed in cold water
1/3 c. creamy peanut butter
1/3 c. water
3 T. ketchup
2 T. hoisin sauce
2 T. soy sauce
2 T. brown sugar
1 T. rice vinegar
1 t. sesame oil
Heat peanut butter through sesame oil to boiling, stirring constantly. Let it cool for about 10 minutes and stir into pasta. I chill for about an hour and then serve at room temperature.
Chicken Pot Stickers:
1/2 lb. ground chicken
1/2 c. finely shredded Napa cabbage
1 green onion, minced
2 t. soy sauce
1 t. cornstarch dissolved in 2 t. water
1/4 t. dry mustard
20 wonton skins
4 t. peanut oil
1 c. chicken broth
Mix chicken through mustard. Put about 1 t. in each wrapper and secure (I use a press which I got at Cost Plus). Heat oil in a skillet until almost smoking. Add potstickers and let them brown, about 7 minutes. Add chicken broth and partially cover. They are done when the broth has evaporated.
For sauce: combine 3 parts rice vinegar to 1 part soy sauce and add a few drops sesame oil.
Baked egg rolls:
2/3 c. chopped celery
2/3 c. chopped carrot
2 c. shredded napa cabbage
1/2 t. vegetable oil
2/3 c. chopped onion
1/2 t. minced ginger
1 garlic clove, minced
1/2 lb. ground turkcy
1 1/2 T. soy sauce
14 egg roll wrappers
1 large egg white
Puree carrots and celery in food processor until they're fine little bits. Microwave celery and carrot mix with the cabbage for about 5 minutes and drain. In a skillet, heat oil. Add onion for 2 minutes. Add ginger and garlic, then turkey and brown for about 5 minutes. Remove from heat and add veggie mix and soy sauce. Let it cool. Wrap in eggroll wrapper and secure with egg white. Place on a baking sheet and coat with canola spray. Bake at 425 for 18 minutes, turning halfway through.
No comments:
Post a Comment