casserole

Food Friday: One Dish Dinner

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I make this a lot.  It is easy to throw together after a hard day at the office.

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One Dish Dinner

1 lb chicken (or tofu, or beef) cut into cubes or strips

½ red onion

2 cloves garlic

6-7 sun dried tomatoes

1-2 tsp Basil

1 tsp salt

Black pepper

2 tsp Paprika

Put some oil in a large pan with a lid and cook the chicken with the onion and garlic until done.  Add spices and a bouillon cube.

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¾ cup rice

1 ½ cup water

Add the rice and water and cover.  Lower the heat and simmer about 15 minutes.

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Cut into smallish pieces:

½ small eggplant, peeled

1 medium zucchini, peeled

½ green pepper

Put some oil in another pan and fry up the vegetables so they are just softening.

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Check the rice at 15 minutes and throw in the vegetables.

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Continue to cook about another 5 minutes until the rice is done.

Serve.

 

Food Friday: Budin Azteca

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Today we land in Mexico.  One of my favorite food places.  This is a layered casserole that is really worth the effort.  Vegetarians can leave the chicken out.  For a variation, use pork instead of chicken.

Budin Azteca  (Aztec Casserole)

2 tablespoons oil

½ cup chopped onion  (125g)

2 cloves garlic, finely chopped

 

 

 

 

 

 

 

Heat up a pan with the oil and cook onion and garlic until transparent.  Watch it so you don’t burn the garlic.

Add:

3 cups tomato puree (750g)

1.5 tsp salt

Cook until heated through

 

 

 

 

 

 

 

To another pan add:

1 tbsp butter

3 cups fresh or frozen corn kernels

2 small zucchini (courgettes) chopped

Cook a 2-3 minutes and add:

1/3 cup water

Cover and cook on low heat for 5-7 minutes until the zucchini is tender.

 

 

 

 

 

 

 

Prepare and cut into strips:

2 chiles poblanos (roasted, pealed, membranes removed)

If you don’t want to go through the roasting and peeling process, you could buy tinned whole green chiles and use them.

 

 

 

 

 

 

 

You will also need:

1 cup cooked shredded chicken

1 cup grated manchego, muenster, monterey jack or white cheddar cheese

1 cup (250ml) thick cream (crème fraiche)

corn tortillas – warmed

Assembly:

Oil a large baking dish.

Place a thin layer of vegetables on the bottom

Cover with warmed tortillas (5-6)

 

 

 

 

 

Add about half the tomato sauce to cover

Top that with half the remaining vegetables

 

 

 

 

 

Then half the chiles

Half cup cream

half the chicken

 

 

 

 

 

and half the cheese

Repeat the layers finishing with the cheese on top.

Bake in 375 degree F oven for 20-25 minutes until cheese is melted (might be a little longer)

Serve with avocado and salad.