MEXICAN LASAGNE
I feel I am careering about like some giddy traveller with air miles to spare here. The thing is I cook instead of travelling - a kitchen rather than armchair tourist - and since the former is less tiring than the latter, it stands to reason that I can cover more ground. Still, the notion of a Mexican lasagne might seem a fantastic voyage too far: so let me just say this is just a shorthand to imply Mexican-inspired ingredients piled up in lasagne-like fashion. In place of pasta layers, there are soft flour tortillas and in between them a riotous assembly of tomato, chilli, corn and cheese. I like to make a last-minute avocado salsa, which is no more really than a kind of unmushed guacamole, but it's an embellishment rather than a necessity. If you can totter towards the oven without spilling it, you're halfway there; but I do advise you to put it on a cookie sheet or sheet pan as you preheat to catch any drips that might fall later. And talking of later, one of the joys of this is that it reheats, by the slice, so wonderfully on the days that follow. So do think about cooking this even when you don't have so many to feed first time around.
Provided by Nigella Lawson : Food Network
Time 1h33m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F, slipping in a cookie sheet at the same time.
- For the sauce: Heat the oil in a saucepan on the stove and fry the onion, bell pepper and chiles. Add the salt and cook gently for 15 minutes, and once soft, add the chopped cilantro stalks.
- Add the canned tomatoes then rinse the cans out with water and add this too. Spoon in the ketchup and let things come to a simmer, leaving the sauce (or salsa in keeping with the Mexican mojo) to cook while you get on with preparing the filling- about 10 minutes.
- For the filling: Mix the drained beans and canned corn in a bowl. Add most of the grated cheese, reserving some to sprinkle on the top at the end, and mix together.
- Start to assemble the lasagne by spooning about a third of the salsa into the bottom of your ovenproof dish and smear it about, then layer on 2 tortillas so that they cover the sauce overlapping slightly, like a Venn diagram.
- Add a third of the beans and cheese mixture covering the tortillas, and then about a quarter of the remaining salsa and another 2 tortillas.
- Repeat with another third of beans and cheese, and more salsa before layering on another 2 tortillas.
- Finally, add the last layer of beans and cheese, nearly all of the remaining salsa and cover with the last 2 tortillas. Spread the very last bit of salsa over the tortillas and sprinkle with the remaining cheese.
- Bake for 30 minutes, and let it rest for a good 10 to 15 minutes before slicing like a pizza, and eat with the avocado salsa.
- Halve the avocados, remove the pits, and then, using the tip of a sharp knife, cut lines down the flesh of each half, about a 1/4-inch apart and then the same across. Turn the avocado halves inside out, or otherwise release the pale green cubes into a bowl, then tumble in the scallion, chopped jalepenos, salt to taste, lime juice and most of the cilantro and toss gently to mix. Taste to see if any more salt is needed before scattering with the remaining cilantro and taking to the table.
CHOCOLATE SNICKERDOODLES
Who doesn't love a snickerdoodle? Well, here is a chocolate version - for all my card carrying chocoholic friends out there!! Prep time is not exact, and cook time is per cookie sheet.
Provided by SkinnyMinnie
Categories Dessert
Time 28m
Yield 25-30 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 400ºF.
- Beat 1 1/2 cups of sugar and butter until fluffy.
- Add vanilla and eggs and mix well.
- Add flour, cream of tartar, baking soda, salt, and cocoa; mix well.
- In another bowl mix the 2 Tbs. sugar and cinnamon.
- Shape dough into 1 inch balls and roll in cinnamon mixture.
- Bake for 8-10 min or until set. Immediately remove from cookie sheet.
Nutrition Facts : Calories 134.8, Fat 4.4, SaturatedFat 2.6, Cholesterol 24.6, Sodium 87.3, Carbohydrate 22.9, Fiber 1, Sugar 13.1, Protein 2
MEXICAN HOT CHOCOLATE SNICKERDOODLES (VEGAN)
These yummy chocolate cookies are a little different in that they are spiced up with a little cayenne pepper and cinnamon. Quite a nice match actually. :) They are originally from the book Vegan Cookies Invade your Cookie Jar by Isa Chandra Moskowith and Terry Hope Romero. I hope you and your vegan friends are going to enjoy them as much as we did.
Provided by Lalaloula
Categories Dessert
Time 22m
Yield 24 cookies
Number Of Ingredients 14
Steps:
- Mix the topping ingredients on a large dinner plate. Set aside.
- In a large bowl combine oil, sugar, syrup and milk using a fork. You have to stir quite vigorously to get them all combined nicely.
- Add the extracts.
- In a second bowl combine the dry ingredients (flour, cocoa powder, baking soda, salt and spices). Add them to the wet ingredients and stir to combine. Mix until you have a pliable dough. If it is too wet add a tad more flour, if its too dry add a tad more milk.
- Roll the dough into balls the size of a walnut. Roll them in the cinnamon-sugar mixture and place them on a paper-lined baking sheet. Use your palm to flatten them into about 2 inch disks. In the book it says to leave at least 2 inches space between the cookies as they will spread, however mine did not spread very much.
- Bake in the preheated oven at 180°C/350°F for 10-12 minutes. Cookies should crackle on top.
- Remove from the oven, let them cool on the baking sheet for 5 minutes. Then transfer to a wire-rack to cool completely.
CHOCOLATE SNICKERDOODLES
This chocolate snickerdoodle recipe is similar to a basic snickerdoodle recipe but some of the flour is replaced with cocoa powder.
Provided by rhancox
Categories Desserts Cookies Snickerdoodle Recipes
Time 26m
Yield 50
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix together 1 1/2 cups white sugar, shortening, and eggs with an electric mixer in a bowl until creamy.
- Sift together all-purpose flour, cocoa power, cream of tartar, baking soda, and salt in a separate bowl. Fold this mixture into the egg mixture until well blended.
- Mix together 1/4 cup white sugar and cinnamon in a shallow bowl or on a plate.
- Roll cookie dough into 1-inch balls; cover each in sugar and cinnamon mixture. Place on an ungreased baking sheet.
- Bake in the preheated oven until soft and golden on top, 6 to 8 minutes, making sure they do not burn. Let cool before transferring to a wire rack. The tops will crack as they cool.
Nutrition Facts : Calories 90.1 calories, Carbohydrate 11.8 g, Cholesterol 7.4 mg, Fat 4.5 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 1.1 g, Sodium 51.4 mg, Sugar 7 g
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