Wednesday, October 10, 2007

Cooking experiment version 3.0

I love to take a recipe and add or subtract ingredients to come up with new creations. Sometimes these experiments work and sometimes well not so much ;) Thankfully last night it worked. Here's the evolution of this recipe: First it was Greek Moussaka, then British Shepherd's Pie and last night's version had a Southwest vibe going on with the addition of mild green chilis, cumin, corn & black beans.

It was super yummy. I ate my portion on its own but for others with more room maybe add a side salad. Leftovers heat up great. I had them today for lunch too :)


Shelly's Southwest Shepherd's Pie (without potatoes)

1 Tablespoon Olive Oil
1 Large Onion, chopped
2 Green Onions, diced
1 pound Ground Beef
3/4 cup purchased Salsa
1 teaspoon ground Cumin
1 cup frozen Corn, thawed
1 can Black Beans, drained
Salt & Pepper to taste

Topping:
1 large Egg
2 Tablespoons Butter
2 Tablespoons Flour
1 cup Milk
4 ounces Cream Cheese
1/2 cup Ricotta Cheese
2 Mild Green Chilis, diced (I use canned Ortega)
Salt & Pepper to taste

Preheat oven to 350. Heat oil in skillet and saute onions till golden. Remove and set aside. Saute ground beef and cook till no pink is seen. Drain any fats. Add onions back, salsa, cumin, salt & pepper, corn and beans. Cook for 1 minute. Pour into casserole dish.

In a medium bowl, lightly beat the egg and set aside. In a small saucepan, melt 2 tablespoons butter over medium-high heat. Whisk in the flour and cook, whisking often, until the mixture is smooth, about 30 seconds. Slowly whisk in the milk and cook until thickened. Lower the heat to low and stir in the cream cheese, ricotta and diced green chilis. Salt and pepper to taste. Whisk a spoon of the cheese sauce into the reserved eggs until smooth. Whisk the egg mixture into the cheese sauce in the saucepan. Pour the sauce over the meat in the baking dish. Bake until the top is lightly browned. 40 to 45 minutes. Let cool for 10 minutes before cutting.

5 comments:

Flying Sarah said...

I used to own cumin, I think it got trashed when we moved...but now I keep forgeting that I do not have it...I think oh yeah I have cumin and then I get home and remember no I don't....I have curry...argh. Love the curry though!!!

Michelle said...

You will have a kick ass spice shelf soon ;)

Cumin should be cheap by you check out a cuban market maybe you can purchase it in bulk and fill your own jar.

Through Thick and Thin said...

cant wait to try this one too!

Anonymous said...

I have a question, I am new to this WLS journey. I am about 3 weeks out. I know every program is different. I am enjoying reading your receipes. Could you include perhaps the serving sizes for progressing stages?
I had been having light choc soy and Ricotta cheese, but at my check up they suggested that was too high in far and sugar grm. I have tolerated it all without a problem, your thoughts?

Michelle said...

Hi anonymous,

Most of my recipes while low carb are definitely not low fat. My personal theory is fat = flavor. This was a surgery on my insides but not my taste buds. I need things to taste yummy or I will never be successful long term. I figure the reduced capacity of our pouches allows me the freedom to have full fat (cheese, mayo, etc.) You can certainly adjust to reduced fat or fat free. LOL though I am not responsible for it tasting like poo ;)

For serving sizes be sure to consult with your Dr. or your nutritionist as it really varies greatly from plan to plan. I purposely don't include serving sizes because obviously the amount I'm eating at over a year is much larger than someone in the first few months.

Just an FYI: I try and post recipes that the whole family can eat but if it's just you they are generally easily halfed.