Justin & Meredith Winokur's Kitchen Cooking Notebook
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Green chile Shepherd's Pie -- back to top
Meredith and I wanted to make a good meal that was also low in points so we decided on green chile shepherd's pie.
We followed the basic idea as we did on 2015-03-17. We made it green chile both by adding some hot green chiles (frozen) and spices.
The beef mixture was about a pound of ground beef, an onion, about 1/2-3/4 cup of both frozen peas and frozen corn, and then also green chile. We spiced it with salt, cumin, chipotle powder, garlic powder, and minced dried onion. The beef came out really spicy but I think that is from the chipotle powder though it may have been the green chile.
Meredith made the potatoes with 3 red-bliss potatoes and half a head of (intentionally green) cauliflower. We boiled the potatoes and steam the cauliflower. We used roasted garlic, salt, garlic powder, more green chile, and non-fat greek yogurt.
We baked it at 350°F for 25 minutes.
It worked very well. Lots of flavor and pretty easy. Also, I estimate about 1- points for the vegetables (Assuming 1 cup each just in case) plus 15 for the beef and another 10-15 for the potatoes. That is about 8-9 for each quarter.
Green Chile Chicken Pot Pie -- back to top
We made our usual Chicken Pot Pie (which I have now made into it's own page). We did the recipe and added Green Chile. I skipped both the lemon juice and the franks red hot. I think that the acidity/brightness was missed. But the chile was pretty good. It was spicy but could have used more flavor.
We also topped it with toast which was fine. Not as good as real biscuits (or presumably the phyllo). Worth doing again in the future.
Corned Beef Yuca Hash with Green Chile -- back to top
This was a really cool meal! I made corned beef hash but I made a few major changes:
Those were really the main changes but I also went heavy on the ketchup and Sriracha (using about 1.5x and using half and half). I followed the recipe's instructions including pressing it down to get the nice crispy pieces (which really worked). I used 2 x 1/4 in. cuts of deli corned beef.
This came out really good. A bit spicy from all of the pepper and the yuca was kind of hidden by the rest of the stuff. But I really liked it!
I should make corned beef hash more often since this was pretty good! And really not too much work
Green Chile Enchilada Lasagna -- back to top
I made green chile enchilada lasagna similar to 2016-11-01 and 2016-10-12. I still think the latter was my favorite (with a mix of red and green) but this was certainly better than last time. I used a whole onion and then added a thing of frozen bell peppers and onions. They let out a lot of water which was kind of annoying. I did use that as an excuse to add some better than bouillon. I also used salt, pepper, garlic powder, and cumin (just for Meredith). Finally, I added a ton of 505 Green Chile (not sauce, just the peppers) and some lite cheese
I also steamed about 1-1/2 lbs of chicken tenders (with a bit of salt and pepper) for 8 minutes and then shredded them. I added it to the onion mixture.
I layered it as tortilla, chicken mix, more green chile, and some lite cheese. I did two of these. Another change was that I covered it so it didn't get as dried out. I baked it at 350°F for ~18 minutes.
