Monday, November 06, 2006

Lasagna without the noodles...

Thanks so much for compliments on the kitchen! We are quite happy to have it done and looking forward to making plenty of messes in it! We did get a few questions - the appliances (besides the refrigerator) are actually the same ones we had before the remodel. Because of the way the house is laid out, there were not many options to move them around (I would have preferred double ovens!). So we decided to wait until next year to pick out new ones, which will give us time to do some thorough research on what we want. Another question was if any of the cabinets had roll out drawers - we did get 3 cabinets with them, but looking back we should have gotten a couple more! They rock!

On to tonight's dinner - I made a recipe for Mexican Lasagna. I was a little worried that the texture would be one Jeff would not like, but we were both pleasantly surprised that it did not turn to mush! White corn tortillas form the bottom layer with a pureed mixture of onions, black beans, smoky cumin, coriander, cilantro and tangy fresh lime juice spread on top. The next layer is a fresh vegetable sauté of onions, shredded carrots and zucchini. To spice up this layer, it is seasoned with chili powder, garlic, jalapeno and a spicy habanero-lime salsa. After repeating the layers, the top gets a generous shower of sharp white cheddar and the lasagna goes for a trip in the oven. Once the cheese is golden and gooey the dish is ready - but I would suggest you let this mixture sit for a few minutes as this will let everything relax and the slices will be more easily removed. The toasty corn flavor from the tortillas, the creamy bean layer and the light vegetables all mixed well. Spiciness from the jalapeno and salsa with the zesty lime juice gave this dish enough character to kept us reaching for the next forkful.


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