I was driving and the seagull was flying above me. The wind resistance was too much for the lone soldier – and was winning this flighty war. I snickered at him, knowing the closest sea is about 5 hours due west. A lonesome, lost gull pushing forward. Going nowhere. Stuck in limbo. But he doesn’t give up. He just persists.
My chuckles of schadenfreude on the poor bird were swiftly met by a sticky white splatter across my windshield.
Well played, you foul fowl.
Something entirely different than what it seemed. My soaring foe wasn’t what I had suspected.
I’m reminded of an elementary school lesson today as I scrape the droppings off the glass. While this little winged being may have looked stagnant, his journey was not one I had witnessed. Arguably, he may not even like the sea. Laughing at his misfortune proved only to be a cackle in vain.
My perceived obscurity became windswept with bemoaned decency.
Who’s stagnant now? I feel the chill of ghostly giggles directed at me.
Well played.
When I got home I stared at the counter, chock full of Mexican culinary delights. But I dreamt only of a swimming pool of lasagna. Well, we’re right on track. In limbo again.
Feeds 8; Takes 1.5hr
Ingredients for Blistered Lime Tomato Sauce
- 4 large beefsteak tomatoes, halved
- 1/2 red onion, halved
- 1 serrano pepper, seeds removed (optional – but do it)
- 1/2 poblano pepper
- 2 large carrots, chopped in 4ths
- 1 bell pepper, quartered, seeds removed
- 2 limes, halved
- 1/2 cup full fat Greek yogurt
- Olive oil, salt, pepper
Method for Sauce Prep
Preheat oven to 400F.
Add first 7 ingredients in the list to a bowl and douse with olive oil, salt and pepper. Spread this mixture onto a sheet tray and roast for 35 minutes, tossing occasionally.
Once cooled, add this veggie blend to a food processor and blend until smooth. Add yogurt and salt, taste. Blend. Repeat. You will need to use this in 3rds.
Ingredients for the Enchilada Lasagna
- 12-15 portobello mushrooms, sliced
- 2 large garlic cloves, minced
- Olive oil
- 1/2 cup Chicken Stock
- 1 lb ground turkey (or beef)
- 1 tbsp chili powder
- 1 tbsp sweet paprika
- 1 tbsp ground garlic
- 2 tsp onion powder
- 2 tsp dried mexican oregano
- 2 tsp ground cumin
- 1 tsp ground coriander
- 2 cups grated cheddar cheese, divided
- 1/2 cup grated gruyere, divided
- About 10 slices full fat mozzarella cheese
- 6 taco sized tortillas
- Avocado oil, salt & pepper
- Cilantro, avocado, red onion, sour cream for garnish
Method and Assembly
Oven to 400F again. Have a sip of Prosecco, you are working hard – Here’s a great drink to try.
In a large pan, sauté mushrooms and minced, fresh garlic in avocado oil on medium heat ~ 5 min. Add chicken stock once the mushrooms start to turn golden and cook until almost all moisture has evaporated ~ another 5 min. Set aside.
In the same pan, heat more oil and add the meat. Throw in all the spices (and salt/pepper). Stir this mixture until the meat is just cooked through. Taste and adjust seasoning.
Pull out a large lipped baking dish. We are gonna layer:
First 1/3 lime tomato sauce on the bottom. Then half of the mushrooms, half the meat, half of the cheddar and gruyere, then 3 tortillas.
And then we do this dance one more time…2/3 sauce, remaining mushrooms, remaining meat, remaining cheddar and gruyere, the last 3 tortillas — Then, the last bit of sauce and cover with mozzarella.
Bake for 25 min, uncovered.
Garnish with cilantro, avocado, sour cream, red onion, whatever else you like.
Making hearty dishes for upcoming holidays and festivities? Try:
- Personal Chicken Pot Pies
- Butternut Squash Bisque with Pistachios and Lemon Crema
- Roasted Brussel Sprouts with Butter Beans and Pomegranate
- Parsnip and Potato Soup with Herb Oil
- Humboldt Fog and Pear Risotto with Chardonnay Chicken
