Tag Archives: casserole

CleanCabinetCasserole

15 Sep


I’d made this before. I had ingredients nearing their expiration dates, and work is getting busy again so I was not in the mood to experiement. Try going to an audition playing someone on a first date(double the nerves!), then changing in your car to head off for an audition in which you play an inept magician’s assistant. Such is the bizarre life of a Los Angeles actor. Fortunately the magician assistant garb segued perfectly to ballet class, my next stop of the day. And then the audition room was running so behind that I didn’t make it to class and had to give myself a ballet barre at home.
Enough of that nonsense, back to wanting to clean out the old stuff. It lead to my decision to make this chili relleno casserole. As if my own life were not spicy enough. The original version had cheddar in it, but the mozzerella was what needed using. So I did.
In retrospect, the version with cheddar was better, and I’d add some more seasonings, seeing as I did find myself grabbing the salt shaker for this. I’m imagining a version with roasted bell peppers and mushrooms instead of chilies, oregano, and a roasted garlic tomato sauce. Ok, except for that imaginative idea I am still creatively brain-dead(though it could be the heat more than the auditions responsible for that), so I’ll quit the yammering and leave you the recipe.
Chili-cheese-y Goodness(Based on a recipe from Evelyn Tribole’s Healthy Home Cooking)
7 oz. can of fire-roasted whole green chilies
1/2 c. evaporated skim milk
2 egg whites
2 T. and 2 tsp. whole-wheat flour
8 oz. shredded mozzella
1/2 c. tomato sauce
Heat oven to 350 degrees. Slit, seed, rinse and drain peppers. Mix milk, eggs and four until smooth. Set aside 1/4 cup cheese for topping. Layer 1/2 of the chilies, remaining cheese, and egg mixture in an greased 8×4 pan. Repeat layers. Pour tomato sauce over all and bake for about 30 minutes. Add cheese and bake about 20 minutes more, until a knife inserted in center comes out clean.

Question of the day:
What dream-ingredients would go in your pantry if it was magically suddenly empty?
What are your staples?

Back to the Bittman Book

31 Jan

Oh Mark, I did not mean to neglect you. I am sorry for the affairs with Bon Appetit, and I know that cooking around with Hungry Girl was truly crossing the line. And I cannot promise it will not happen in the future. I confess in being poly, I need the content from cookbooks, magazines and blogs to be truly satisfied in the kitchen.
But you will be my main cookbook man.
And I gave you the benefit of the doubt, trying a dish with yogurt in it. I don’t normally care for yogurt so surely this gesture shows how much our relationship has come to mean to me.
I tried the baked version of your spinach with fresh cheese an yogurt. I used the mozzerella option instead of fresh cheese. I did not have garam masala so I made my own mix of spices: heavy on the coriander and cumin, accented with cinnamon, cloves, turmeric and freshly ground black pepper. And instead of a quarter cup of oil I used 1 1/2 Tablespoons of Smart Balance to toast the whole wheat flour in. This roux, mixed with the yogurt, cheese, spices, and blanched and shocked baby spinach was warming and delish.I promise not to forsake you for so long again, dear How to Cook Everything Vegetarian cookbook!