Although it may seem like an odd presentation, the mexican lasagna that my sister made turned out not at all strange and quite a bit yummy. It’s basically a recipe for chili, but layers with soft tortillas and cheese in (what I believe to be..) a perfect ratio. She warns me that her amounts might be a bit off, but the overall idea has been captured here. Happily, it shouldn’t take as much time as a normal lasagna as there are no noodles to cook.
Stew was one of my comfort foods growing up, especially on a cold, wet day. Traditionally, my family made a beef stew that included barley, potato and turnip (as well as a few other things). When I lost my taste for beef, I had to improvise a little. Around the same time, I discovered a love for lentils and sweet potato. They have now been added to my version of rainy day stew.
Read the recipe »
My mom’s lasagna recipe is mostly based on one from the “No fad, good food, five dollar a day cookbook” that I believe my parents have had since their university days. The book itself shows a lot of wear and appropriate food stains. Over the years, it has been very reliable for tasty and cheap food ideas. My mom’s interpretation of it has completely spoiled me for store-bought lasagna.
This was my first time making it for myself, and unfortunately about 5 minutes after this picture was taken, I was trying to carry the lasagna to my friend Katy’s place and it slipped from its handles and dropped on the floor… exploding bits of lasagna everywhere. I managed to save most of it, but it wasn’t winning any prizes for looks. It was delicious, though!
Follow me on Twitter
Become a fan on Facebook