OMG!! I was just watching a video about beans and pasta. I was watching youtube (Atomic Shrimp) and the presenter was making a bean lasagna. It got me thinking about a re-fried bean lasagna.
My idea – make a Bechamel sauce, some re-fried beans (from my dry pinto beans) and some homemade spinach pasta sheets. I’ve got a bag of mixed vegetables in the freezer – could chop those up and a block of Colby Jack cheese (I could shred). Then just layer everything. I’m wondering if that might work??
Aka enchilada pie / Mexican lasagna – sturdier with corn tortillas
(ETA: Here’s an example, swap refried beans for the beef layers.)
Yes, I made bean enchiladas the other week.
And Sunshine has been wanting a repeat of the Chicken Sour Cream enchilada dish I made a few weeks ago. I’m waiting for Sour Cream to go on sale and I’ll make that again.
So I want to hold off on any enchiladas for a little while –
Come on over, I’ll set a place for you at the table.
You want chicken – Can do!!
I froze several pounds of turkey meat one holiday season from carcasses that were sold at 29c or 49c / lb for stock (most of the meat was still on, aside from them removing the breasts for sale). I got so fed up of trying to use it up – it went into Thai curry, Indian preps, “chicken” salad, quesadillas, faux “peking duck” wraps, and on and on. The last pound or two I had the idea to reseason, grind, and form into kababs.
So I feel you on chicken overload.
Now you got me thinking about a “chicken curry”!?
That would be a new one…
Whaaaaaat
Do it
Thank you, it was an ugly duckling until I added the tomatoes and juice.
Lentil and Romaine Soup with Feta Cheese - lentil soup made with green lentils, onions, carrots, garlic, thyme, tomato paste and bay leaf. Chopped romaine lettuce gets added at the end for a few minutes before finishing with some lemon juice, scallions and feta
Your pasta dishes always make me want to faceplant.
Last Night’s Dinner
That ginger chicken is gorgeous! Do you have a recipe to share?
Sure.
I did not use a Recipe so but I will explain what I did.
Boned and cleaned the Chicken Thighs (Veins and Fat Pockets removed).
Marinade (for 2 Thighs):
2 T Sake
1 T Sugar
1 T Japanese Soy
2 T Grated Ginger
Pinch of Dashi Powder
Removed Thighs from Marinade dried the Skin and brushed with Oil.
Lay in a cold Pan with a Weight and cook over med heat till the Skin releases naturally (Don’t F with it).
Turn over a cook other side till just done, pour off rendered Fat and add Marinade to the Pan.
Reduce and use as a Glaze.
Ah, the cold pan start! I use that method for duck breast with great results.
Thx for the deets! Casa lingua loves chicken in any variations, and now we have a new one to try 
I also use a Cold Pan, Scored Skin and a Weight when cooking Duck Breast.
Works a treat.
Yes on the scored skin, though I’ve not needed to use any weights heretofore…
It keeps the Skin in tight contact with the Pan so you get better, more even browning and better fat rendering.
I’ll keep that in mind for our next duck breast (or chicken thighs)
Plan was to make fish tagine with swordfish.
But then I discovered Indian leftovers I had forgotten about – rice, potato sabzi, and Punjabi kadhi. So I baked the fish in its marinade, and ate it all together. Plus cumin mini papads for crunch and spicy sautéed spinach I had batch-cooked earlier.
Loved the swordfish with these flavors. I never think to buy it, but I think it holds up well in texture and flavor both in kababs and curries.
And a soufflé – spinach and parmesan. My second soufflé, I think, quite pleased, and the spinach made me feel virtuous 
.
Your second soufflé? That’s beautiful! You could teach a class on how to make soufflé!
