Sometimes, when I don't know what the heck I'm craving, this soup comes to mind.
When I feel more energetic, I puree oven roasted tomatoes and toss those in to give it a more robust or ooh-la-la flavour.
This time, I didn't feel energetic.
But, my husband wanted meat with his so I went a little out of my way for him. If your partner is worth it, then I say go for it! Unless you're tired or cranky (yes, that's my hand you see waving in the air) and still have a load of laundry to fold and a cat litter box to empty, then I say, forget it!
But, here are the two ways I made it.
1. The first way is with meatballs...(pork, chicken or beef)...
2. The second way is with shredded cheese and sour cream (or yogurt or whipping cream)...
3. There is a third kind I make which I pour over rice.
But, let's forget about that one right now seeing as I don't have any photos of it.
INGREDIENTS:
Tomato juice (I used the bottled kind).
Water
Flour
Oil
Italian seasoning of your choice.
Salt
Sugar (Yes, sugar! Don't have a panic attack).
Black pepper.
Cheese of your choice.
Sour cream, yogurt, or whipping cream (or nothing if you're a goldanged purist)
So, I'll bet you're all wondering what the deal is with the flour and oil.
Cool your jets and I'll tell you.
It's for the roux.
I put a pot on medium high heat and add some oil (2-3 tablespoons) and then add equal amounts (sometimes a wee bit more) of flour. I stir until it turns into a caramel covered paste, upon which I pour a cup of water.
I stir this and add the tomato juice.
I add the spices.
I add a little bit of sugar at a time because I don't want it too sweet.
I bring to a gentle boil and simmer for about 20 minutes.
This recipe is pretty easy and flexible.
I pour it into a bowl and shred cheese over it and add some whipping cream.
I add a meatball to my husband's bowl.
And the rest is history...
May is around the corner and with May comes Cinco de Mayo...aka Mexican Independence Day.
Because I like to celebrate every holiday as an excuse to have a dinner party, I celebrate this one.
I love Mexican food, and this almost comes close. Almost. Don't be writing me hate mail. I know it's not even bordering close to authentic. Let me have my delusions, okay?
For this recipe, you can be as creative as you want and load it up with other ingredients and use other types of cheeses. You can make it with or without meat. I sometimes substitute soy ground round. Let this recipe just be a foundation. You go wild, you hear?
Here is how I did it:
I fried ground turkey and pork on med heat. No oil is needed.
Add: worchestershire sauce, 1 clove minced garlic, 1 diced onion, 1 bell pepper, 1 jalapeno, chili powder, Adobo seasoning, taco seasoning (1 TB in 1/4 cup water), black pepper, cumin, garlic salt, 1/2 cup corn, 1 cup stewed tomatoes, 1 cup salsa, 1 cup tomato sauce. Add black beans if you like.
My hubby hates them so I couldn't. It might be time to re-think my marriage. Ha ha. Joking.frown emoticon
In an oven-safe casserole dish, scoop some of the mix on the bottom.
Sprinkle with cheddar and Monterey Jack cheese.
Or whatever the heck you have in the refrigerator.
Cover with tortilla or flatbread and repeat process. I used 3 flat breads but I could have done 4.
I was just feeling lazy that day. If you;re feeling lazy (and I know you are), then you can just make two layers. Who would know?
Keep layering as long as you have enough sauce and cheese...
On your final tortilla, add sauce & cheese & green onions. Bake covered for 35 mins and uncover for 5-10. Wait until it cools off and solidifies so that you can cut it like a pizza pie. Serve with sour cream.
Mexican casserole right outta the oven...still gooey and wet from the cheese.
Kevin cutting it before it has cooled off properly...I got there in time to stop him. Men.
You definitely want to let it cool off and congeal a little, otherwise you will end up with wet slop...
Like this...
Not that it tastes bad, but if you're going for looks then this won't pass the presentation test.
My piece of lasagna" after it cooled off a bit...minus the sauce because it was juicy enough without it, and because my hubby ate most of it.
