Marcus was on travel this week. Right? Right.
So I relied upon Enchiladas to carry me through a few lunches and did the Single Girl Food thing in the PM.
Because when in doubt, it’s always a good idea to make a big batch of something…In the worst case scenario, you end up freezing some of it. And that’s really not such a bad deal.
Sunday – West Texas Stacked Enchiladas from The Homesick Texan
The first words out of Marcus’ mouth after I served this up were “That is the most unappetizing thing you’ve ever made.” He’s so encouraging like that.
Those words of his? Were absolutely true.
How it is that the first dish I cooked out of a Tex Mex cookbook was vegetarian, I may never understand.
In all truthfulness, if I hadn’t told Marcus there wasn’t meat in there, I doubt he would have cared. The sauce absolved probably every kitchen sin I’ve ever committed.
I would also like the time to say that the soft-fried egg? Was actually an instruction from the book and not my own doing.
I knew I was going to love that thing for a reason.
Our modifications: We did not fry the tortillas in oil. We used about half of the cheese (only cheddar) and eight tortillas instead of 12. Instead of making four stacks, we actioned it in a lasagna style.
Monday – Single Girl Food AKA a Monster Salad, Not pictured: Sweet Potato Oven Fries
I had a nearly freaky craving for hard-boiled eggs this week, and as luck would have it, salad is the perfect vessel for such things.
I mean, sometimes it’s nice to know that no one else could possibly get in the way of your cravings. I boiled away to my heart’s content.
Who would have thought, right?
Thursday – Rajma from From mom with love…, Baingan Bharta and Garlic Naan from Trader Joe’s, Roasted Broccoli
This dish required me to use 3/4 cup of a masala sauce base from page 172. Until today, all I knew is that it involved a great deal of food processing. Originally, I had set my heart on “winging” it in proportion. But then I realized that it really would be nice to have some masala base hanging around in the freezer, ready-to-go.
So after I got done with my run, I got cracking on the first phase, which after all of that food processing involved a lot of waiting. For my efforts, I was rewarded with tonight’s portion and five bags to toss in the freezer. Not bad, right?
After assembling the actual contents of this dish, I realized that it was INSANELY spicy, even for yours truly. But I’ve finally gotten to the point where I’ve realized what it is that I can build into a dish so that I can change the heat intensity or the way that the flavor hits.
Who would have guessed, right?
So in went a can of diced tomatoes, to give the whole mess a fruity undertone (and some much-needed bulk!). The minute after I tossed it in, I turned over to my cookbook and WROTE IT DOWN.
Because when you own cookbooks, it’s okay to do that. I’m sure most of you realized that ages ago, but to this member of the group, it’s a relatively novel concept.
To me, the dish was good, but not impressive. Marcus, on the other hand, told me that he would gladly eat it again. So that’s another tally in the Kitchen Victory category, right?
What’s the go-to can that you’ll pour into just about anything?
What’s the most visually unappealing dish you’ve ever made?