I am always on the look out for ways to up-style family favourites and while Spaghetti Bolognese Pie and Mexican Lasagna are not new,these recipes torn out a Woolworths Fresh Food Magazine, reminded me of simple ways to change up old recipes. If you want to be more adventurous then you will find that Jamie Oliver and Nigella Lawson also have a few creative variations on this theme.
Spaghetti Bolognese Pie = cooked gluten free spaghetti combined with 2 whisked eggs and 1/2 cup grated parmesan which has been pressed into the base and sides of a greased pie dish +your favourite spaghetti bolognese sauce layered over spaghetti base + topped with whisked egg and 1/2 cup smooth ricotta + topped with 1/2 cup grated mozzarella + bake for 30 minutes
Mexican Lasagna = (gluten free corn tortillas + Mexican meat sauce+salsa + grated cheese) layered into a greased round pan + top with tortilla and grated cheese + bake for 30 – 40 minutes
Today I received my box full of ….. gluten free Mexican goodies: Totopos (Corn Chips), Tostaditas (Deep Fried Tortillas), White Corn Tortillas, Blue Totopos (Corn Chips). It is almost three years since I launched my blog so upon opening my box full of gluten free Mexican goodies from El Cielo, I reflected back to our first box full of gluten free goodies and my first blog post.
My blog was inspired by my friend Mandy’s gluten free box full of goodies she sent my son when he was first diagnosed. And my blog became my box full of…. gluten free goodies: recipes, experiences, products, travel tips and short cuts.
So today’s share is El Cielo’s range of gluten free Mexican foods.
While we generally make do with supermarket corn chips and tortillas my ‘regular eating son’ recently talked about the Tostaditas I had purchased in Melbourne at Casa Iberica . Cooked in Rice Bran oil, these tostaditas were crisp and crunchy and memorable. I promised that I would ‘look around’ and see what I could find. I contacted Latin Taste the makers of the tostaditas and they referred me to El Cielo and their on-line shop . If you live in Melbourne you can go to their pick up points in Port Melbourne or South Melbourne. Take a look also at their recipes. Mexican lasagne made with tortillas is a great concept and the Mexican Rice recipe took me back to my childhood and my mother’s ‘Garlic Rice’.
With a marinated pork shoulder basted and resting in the fridge to go in the slow cooker for dinner tonight, I know that the stars have been aligned and now we can have not only pulled pork but pulled pork on crisp and crunchy tostaditas.
Quick and easy and versatile.
Serve with tortillas or a bed of rice or a green salad.
1 tablespoon olive oil
500 g chicken thighs, cut into 2 cm pieces
1 large carrot, cubed
1 red capsicum, coarsely chopped
1 tomato, coarsely chopped
1 can x 420 g Heinz Beanz Creationz Fiery Mexican Style Beans or Heinz Beans Creationz Mexican Salsa Chilli (for a milder meal)
100 g canned corn kernels, drained
1 tomato, finely chopped
1/3 cup coriander leaves
1 avocado cubed
Lime wedges to serve
Heat the oil in a large deep frying pan over the medium heat. Add the chicken and cook for 5 minutes or until browned. Remove chicken to a bowl.
Add carrot and capsicum to pan and cook for 3 minutes or until starting to brown. Add tomato and ¼ cup water and bring to a simmer. Add the chicken and beans. Cook covered stirring occasionally for 10 minutes or until chicken is cooked. Add the corn and stir through until heated.
Salsa: in a bowl combine tomato, coriander and avocado.
Serve with tortillas or tacos or nachos and lime wedges.
(Coles Food magazine August 2015)