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Making lunch

Making lunch. It started with a casserole recipe titled (probably inaccurately) "Chilaquiles", and has morphed. It now includes chopped red and yellow bell peppers and tofu as well as the grated zucchini, chopped onion, ground cumin, diced tomatoes, frozen corn kernels, and cooked black beans.

Currently it is all in a large non-stick skillet, cooking off some moisture. I could theoretically drain the water off, but I don't have one of those pan shields and would probably lose most of the vegetables into the sink. So boiling off it is.

I have a Pyrex baking dish lined with tortilla quarters waiting to receive it. There's lowfat sharp cheddar and canned enchilada sauce waiting as well.



( 4 comments — Leave a comment )
May. 18th, 2014 09:57 pm (UTC)
That sounds nothing like chilequiles, but definitely tasty!
May. 19th, 2014 12:06 am (UTC)
It is very tasty indeed. A little hotter than I like (the diced tomatoes were in a can labeled "salsa-style") but very filling and satisfying.

I have 8 more servings of it, so I may wind up cutting it into segments and freezing them.
May. 19th, 2014 12:31 am (UTC)
Whatever you call it sounds like a good breakfast/lunch thing to me. ;)

Edited at 2014-05-19 12:39 am (UTC)
May. 19th, 2014 12:54 am (UTC)
I'm actually planning to eat it for dinner for a couple of nights. I'll probably freeze a lot of it: there's just too much.

But worth the effort. And it's fun to watch a food processor's shredding blade make short work of a zucchini: it just inhales it, producing what look like floppy julienne strips in seconds as the zucchini shrinks before your eyes.
( 4 comments — Leave a comment )