Is that before or after the oven?
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Before. In a 350 degree oven for roughly the time it takes for the cheese to melt and the meat to heat through. Then cut like any lasagne.
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I like using sun-dried tomato wraps for enchiladas.
Then there are Pakistani places here that use store-bought flour tortillas for chapati.
Everybody steals everybody else’s ideas and ingredients 
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And, it tastes delicious when we do!
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Inventive.
I have only used tortillas for tacos.
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Welcome to lunch (thread)!
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Hey there-actually, I had made a batch of soft flour tortillas the night before and when my sister stopped by for her homemade raspberry scone birthday gift, she napped the lot for her own shrimp tacos dinner! Hence, the quickie lasagna.
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Jet lag has thrown my circadian clock out of whack. These days I eat early and have a beer or glass of wine in the evening.
This meal and leftovers were both dinner and lunch. Stopped drinking S. African wines for many years. It’s one of the countries I shun.
Chinese-style soup with tomatoes, salted turnips, and eggs. I use Mexican chillies in everything, even here.
Dumplings filled with red kuri squash. Home-made crispy chillies in oil.
Soy sauce braised leg of goat with taukwa tofu. Also added some Mexican chillies to the braised.
Forgot the limequat photos last week. I made marmalade.
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Stunning (as always). What a palate (both flavor and eye) you have!
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Thank, Rooster. It’s good to be back in Restaurante Mi Casita!
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*nabbed. My p’s and b’s keep tripping me up! Yikes.
Maryland style crab cakes adapted from “Sally’sAddiction”…baked in the oven at 400* for ten minutes, russet potato fried in peanut oil, cucumber and red onion salad…mayo/wasabi for dipping.
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Can you share a picture? Trying to work up some motivation to do some Meyer Lemon and grapefruit and/or blood orange marmalade. Preparing a lot of jars for long term storage always let’s the air out of my balloon. Small batch for the fridge seems like much less of a project.
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I just made two small batches of Meyer lemon Jam/Preserve. They are one pound batches which make 3 jars, 5.6 oz jars. It’s adapted from “Food in Jars” website. My version cooks the (entire) lemon in a pressure cooker, cooled, and then deseeded. Process the lemons, one cup cooking liquid and one cup sugar in a vita mix until puréed to your liking. Cook in your preferred manner to 218 220*.
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I’ve been working my way thru a small stash of fava beans (canned). Got started a few years ago trying to find the best canned variety.
This is California Garden brand, distributed by a company in California but the label says ‘Product of U.A.E.’ These already have lemon juice and seasonings for Ful, which is what I’m going for. A little undercooked for eating straight out of the can, but good.
Some feta, Aegean brand stuffed grape leaves, and the Multi-grain Flatbread with Flax from Aldi/L’Oven (new to me, anyway).
Heritage Navel Oranges the label says, from HEB. Peels on these things are glued on with Super Glue so I cut 'em in quarters.
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Beautiful!
@shrinkrap , it was late so I didn’t bother with photos. I used brown sugar and the end result is a bit dark and more tart rather than sweet. Very nice with cheese and some fatty meat, or simply on bread.
This is the guidance, but used so much sugar. Saved all the seeds and cooked them with the fruits for the natural pectin.
https://www.goodfood.com.au/recipes/lime-or-kumquat-marmalade-20131031-2wjy6
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Thank you for the recipe for the kumquat marmalade, I’ve not made marmalade with them, but have made preserved kumquats. And yes, the amount of sugar is high but they are usually astringent. The recipe I mentioned uses a comparably small amount of sugar as the precooking takes most of the bitterness from the peel. I like to use it as a topping for burrata and also lightly spread on stracciatella cheese on toasted sourdough bread. It’s also nice spread on crepes with blueberries or raspberries, it’s quite versatile.
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Yes, I like it on yogurt, pancakes etc too.
There’s a typo in my reply. I meant I didn’t use the amounts of sugar the recipe called for. I have a low sugar threshold* so it’s not possible for me to eat commercial preserves and such.
(*But not when it comes to honey and natural sugars in fruits and vegs!)
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I actually assumed you had used less in the marmalade. It’s exactly why I like the Meyer lemon proportion of 454 g lemons to 200g sugar , which for a similar product is relatively low In sugar. Most citrus marmalades that I have seen are usually at least double that amount of sugar.
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