[CH] Tonights Dinner
RST G (synapse7@home.com)
Mon, 12 Jul 1999 21:57:52 -0400
Tonight was casserole night around here. Weather was cooler so I was
able to use the oven without heating up the whole house. This was truly
wonderful.
* Exported from MasterCook *
Lower-Fat Mirliton Casserole
Recipe By : Adapted from Fiery Foods That I Love by Paul Prudhomme
Serving Size : 9 Preparation Time :0:00
Categories : Low Fat Poultry Entrees
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SEASONING MIX:
2 tsp paprika
2 tsp ground pasilla chiles
2 tsp salt
1 tsp ground cumin
1 tsp garlic powder
1 tsp ground ginger
1 tsp onion powder
1 tsp ground dried ancho chile peppers
1 tsp dried tarragon leaves
1/2 tsp ground allspice
1/2 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp white pepper
2 bay leaves
MIRLITONS:
4 mirlitons (also called chayote)
1 1/2 lb extra lean ground turkey
1 tbsp olive oil
2 cups onions -- chopped
2 cups green bell peppers -- chopped
1/2 lb feta cheese -- crumbled
1/4 cup cornmeal
4 fresh jalapeno chiles -- thinly sliced
1/2 lb soft farmers cheese -- shredded
I HALVED THE RECIPE FIRST.
Combine the seasoning mix ingredients in a small bowl and set aside.
Boil the mirlitons until they are tender when pierced with a fork, about
30 minutes. Cut them in half, remove the seeds, and dice them into 1/2"
cubes. Mix the ground turkey with 2 tbsp of the seasoning mix.
Preheat the oven to 350°F.
Heat the oilve oil in a heavy 5 qt pot over high heat just until the oil
begins to smoke, about 4 minutes. Add the seasoned turkey and cook,
stirring to break up the lumps, until nicely browned, about 8 minutes.
Add the onions, bell peppers, mirlitons, and remaining seasoning mix.
Cook, stirring occasionally and enjoying the great fragrance, for 20
minutes, then stir in the feta cheese and cornmeal. Cover and cook for 3
minutes, then transfer the mixture to a 9x13 inch casserole dish. Layer
the top of the dish evenly with the jalapeno peppers and sprinkle with
the farmers cheese. Bake until the cheese is golden brown and bubbly,
about 25 minutes. Serve hot.
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NOTES : Risa's Notes: To make this even lower in fat (I just changed
from ground beef to extra lean ground turkey), cook the turkey meat in
some chicken broth instead of oil, or cook it in less oil and then take
it out and let it sit on paper towels to remove more of the fat. I also
cut the olive oil from 2 tbsp to 1 tbsp. If you want you can try using
some lower fat cheeses too, ones that melt well.
* I also used a serrano along with the jalapenos.
Posted to Chile-Heads 7/12/99
RisaG