comfort food and not-quite enchiladas
Mar. 7th, 2009 11:33 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
jlhIn honor of my awesome Carla mood theme—first time ever using a custom mood theme!—I'm making a food post.
I really love enchiladas but when I make them at home I find it's too much tortilla, not enough filling, and rolling them is more work than they're worth. So instead I decided to make a kind of Mexican lasagna and it came out really well!
Flat Tofu-Spinach Enchiladas with Salsa Verde
12-oz pkg extra-firm tofu
10-oz pkg frozen chopped spinach, thawed
6 small corn tortillas
Tomatillo salsa
Shredded cheese
Slice tofu crosswise into 8 thin slabs, and use a weight to press the slabs between paper towels. Squeeze the excess moisture out of the spinach and set aside. Spread the bottom of a 7x11" or 8x8" glass pan with a bit of salsa, then lay down tortillas to cover—two should do it. Put down four of the tofu slabs, cover with half of the spinach and as much shredded cheese and salsa as you like. Repeat with another layer. Top with remaining tortillas and more cheese and salsa. Cover with cling or a dome and microwave for ten minutes on high until the cheese is melted and the salsa is bubbling. Serves 4.
I use Herdez salsa verde because it's already pretty smooth and not too spicy; I used two 7-oz cans to make my enchiladas, but I like them super saucy. If you get a chunkier salsa you might want to blitz it in the blender for a bit. I made it to my taste, but you can change it up pretty easily to make it to your taste by using different salsa, or flour tortillas, or another protein or vegetable—just be sure they're cooked.
Comfort food is always a little weird; to make it comforting you've adapted it in some way that makes it just a tiny bit embarrassing. They talked about this on Sex and the City—remember Carrie's ritual of eating saltines spread with grape jam, while standing in her kitchen reading the new Vogue?
Last night I really needed some comfort, so I reverted to an old standby. I got a stick of salami, cut a few rounds off, cut them into quarters, and nuked them for two minutes so they were totally fried and hard. Then I made some spaghetti and tossed in the salami chunks and some Prego, the jarred sauce of my adolescence. I also had some red leaf lettuce with red french dressing and croutons I made out of toast because I didn't feel like buying any croutons. Yum! And I had crunch berries for dessert—the cheapo kind that come in the bag.
What are your comfort foods?
I really love enchiladas but when I make them at home I find it's too much tortilla, not enough filling, and rolling them is more work than they're worth. So instead I decided to make a kind of Mexican lasagna and it came out really well!
Flat Tofu-Spinach Enchiladas with Salsa Verde
12-oz pkg extra-firm tofu
10-oz pkg frozen chopped spinach, thawed
6 small corn tortillas
Tomatillo salsa
Shredded cheese
Slice tofu crosswise into 8 thin slabs, and use a weight to press the slabs between paper towels. Squeeze the excess moisture out of the spinach and set aside. Spread the bottom of a 7x11" or 8x8" glass pan with a bit of salsa, then lay down tortillas to cover—two should do it. Put down four of the tofu slabs, cover with half of the spinach and as much shredded cheese and salsa as you like. Repeat with another layer. Top with remaining tortillas and more cheese and salsa. Cover with cling or a dome and microwave for ten minutes on high until the cheese is melted and the salsa is bubbling. Serves 4.
I use Herdez salsa verde because it's already pretty smooth and not too spicy; I used two 7-oz cans to make my enchiladas, but I like them super saucy. If you get a chunkier salsa you might want to blitz it in the blender for a bit. I made it to my taste, but you can change it up pretty easily to make it to your taste by using different salsa, or flour tortillas, or another protein or vegetable—just be sure they're cooked.
Comfort food is always a little weird; to make it comforting you've adapted it in some way that makes it just a tiny bit embarrassing. They talked about this on Sex and the City—remember Carrie's ritual of eating saltines spread with grape jam, while standing in her kitchen reading the new Vogue?
Last night I really needed some comfort, so I reverted to an old standby. I got a stick of salami, cut a few rounds off, cut them into quarters, and nuked them for two minutes so they were totally fried and hard. Then I made some spaghetti and tossed in the salami chunks and some Prego, the jarred sauce of my adolescence. I also had some red leaf lettuce with red french dressing and croutons I made out of toast because I didn't feel like buying any croutons. Yum! And I had crunch berries for dessert—the cheapo kind that come in the bag.
What are your comfort foods?
