Monday, April 20, 2015

Good things from leftovers...

I had leftover spaghetti squash from making a fake mac & cheese dish(real cheese, fake mac).   There were maybe 2 cups of the mixture in the fridge and I was pretty sure it'd get tossed because reheated fake mac & cheese, bluck.  So, I thought about fritters or making it into pizza crust or something.  Then it hit me, PANCAKES!!!  Like zucchini pancakes only with spaghetti squash!  YESSSSS!!!

So, here goes my best guestimates:

2 cups spaghetti squash
1 cup coconut milk(from a box)
1 cup gluten free baking mix(Betty Crocker is what I used)
2 eggs

I hope that's all I used, I've slept since then!  Mix well and cook one on a hot griddle to see how it does.  Adjust liquids or powders to get the right consistency if you need to and make some more!  I cooked mine on a 10-inch cast iron skillet on a hot plate thingy.  It made a LOT, at least 15, 4-inch pancakes!  I ate mine with sriracha ketchup and livermush, everyone else had butter and syrup.


And these quinoa-navy bean enchiladas with sour cream green sauce....

About 1.5 cups cooked quinoa
1 can navy beans, drained but not rinsed
2-3 tablespoons salsa verde
cumin, onion and garlic powder, oregano, salt, to taste

Mix well.  This will fill 10-12 small tortillas(I used corn and only had 8 but I have leftover filling)  I sprinkled a tiny bit of cheese in each too.

Put these in an oiled casserole dish.  Mix about 3/4 cup sour cream with 1/4 cup coconut milk(unsweet, boxed) and a few tablespoons of salsa verde and maybe some nutritional yeast flakes if you have them, and pour over the enchiladas.  Top with a handful of cheese and bake for 15-20 minutes, until bubbly.  I cooked mine in a toaster oven at 400 and the bottoms got a little tough so next time I'll lower the temp.

No comments:

Post a Comment

Thanks for talking to me!