I’ve been wandering around my kitchen all morning wondering how in the world I can make spinach tortillas look seductive…..
Do you know how hard it is to make green food look good?! I’m not talking about salad green, or fresh cucumbers… I’m talking about baked goods that look green. It’s almost like asking the Grinch to pose for glamour shots.
The pictures fail though.
I’m telling you, I kept frying up tortillas & before I could even plate them, I was stuffing them in my mouth. I made my way through FOUR before I managed to actually set one aside for the picture.
So much flavour!
Immediately after I was done photographing them… I whipped myself a scrambled egg & quinoa filling with fresh parsley & sweet chili sauce. I know that probably doesn’t sound appealing, but it was frickin’ amazing.
I assure you… the colour of these tortillas are all natural & the flavour is overwhelmingly delicious. I can’t wait for Mel to come home so I can get him to make me chicken burritos again!
We have a saying in Greece that if translated directly goes like this: “Either the ship’s course is crooked or the shoreline is…” Basically what it means is that if everyone thinks you are wrong but only you think you are right… well maybe you are wrong.
Now I believe that stuffing these big Portobello mushrooms with all kinds of things is amazing, but everyone around me thinks otherwise (except Lauren). Who should I trust? I still think the shore is crooked but what I will do is give everyone two choices.
Some tasters thought that this particular recipe was a bit overwhelming while others liked the rich stuffing. What I understood was that some people view this dish as a simple starter worthy of 1-2 bites and others like to have it as a filling first course. Personally I like eating two of these as a main with some other accompaniment. So in order to satisfy everyone there is soon going to be a sequel to this episode accommodating the other way people want to eat this dish.
Until I made this recipe I never thought about the fact that I never make lasagna. I finally concluded that the reason is a Greek dish my grandmother makes often called pastichio. It is essentially a bolognese lasagna dish but instead of flat pasta we (Greeks) use thick round ones, and instead of multiple thin layers there are only three fat ones… Sauce/ pasta/ béchamel. This lasagna however couldn’t be more different. Multiple layers of interchanging orange and green colour tell a completely different story. I also used an italian sausage that we got from Sienna when we had visited Tuscany for an epic week of gastronomic decadence.
Those beautiful layers first started with a delicious, fresh pumpkin…This is what it looked like after baking. I cannot even begin to tell you how wonderfully delicious it was!
I have this love for stuffed vegetables that can’t be explained. Something about them being wholesome, comforting, filling & completely delicious.
As luck would have it for me, now is the perfect season for pumpkins. You know, that same amazing vegetable that we carve into faces. Stuff into pies. Bake into cookies. Puree into soups. Mince into a casserole. The possibilities are endless. Recently I’ve even been pondering making pumpkin & cream cheese muffins. Maybe even a pumpkin cheese cake.
So, these amazing, delicious, round & wonderfully orange vegetables have now been turned into a container for the most incredible stuffing. I’m telling you, I love what Mel does with food. Every single time.
Any way, these baked stuff pumpkins have all sorts of amazing things in them. I ate a whole bowl of stuffing prior to them being ready, and then still managed to eat an entire pumpkin on my own. Scooping out that incredible orange flesh with every bite.