Tuesday, August 23, 2011

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Buckwheat Lamb Enchiladas

Buckwheat Lamb EnchiladasThis is another recipe I tried in the Allergy and Candida Cooking Made Easy cookbook. I have to admit I made a few substitutions, three to be exact. The recipe called for using Day 2 tortillas which are amaranth tortillas. I decided to make buckwheat tortillas instead. They turned out a little better than my quinoa tortillas I made a few weeks ago. The edges were a little more smooth and rounded. It was hard to keep the dough from sticking to the board though. I had to use a lot of flour. Some of them bubbled a bit while they were cooking like normal tortillas do. I made 7 tortillas which turned out to be just right for the amount of filling I made.

The filling is where I made another couple of substitutions. The recipe called for eggplant but I've got so much zucchini coming out of my ears and I thought zucchini and eggplant have similar textures so I went with it and think it turned out just fine. For the meat, ground beef or buffalo was the recommended meat but I had bought some ground lamb that I needed to use up so I used that. I also used a different brand of tomato puree than what was recommended in the recipe but I don't really count that as a substitute. I'm not sure why they specify brands. I just got the only organic puree I could find at PCC.

The enchiladas ended up getting a little crispy on top while in the oven so I spooned over some of the extra sauce that was in the side of the pan to soften them up a bit and that seemed to do the trick. After al the sauce and filling on the tortillas they broke easily while trying to get them out of the pan which also happens with regular corn tortillas but not as much as these. They tasted good though and that's the important thing.

Buckwheat Tortillas Buckwheat Enchilada Prep
Enchilada Filling

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