The what-to-make-for-Sunday-lunch puzzle

W

whipappeal

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Here are the guidelines. Have at it! I'm having a hard time cracking this one, and would love any help.

--Sunday lunch is the main meal of the day, here.

--I'm cooking for four people.

Two of them are my in-laws. They will go out for Chinese / Vietnamese food, but they only cook Czech food at home, for themselves. Spicy is out.

One of them is my husband, who will have just returned home from eating for a week (and occasionally thinking scientific thoughts) in Spain.

One of them is me. I eat nearly anything. At the moment, I am tired of Czech food and would kill for a tamale--the spicier, the better.

--Saturday lunch is pasta of some sort.

--99% of the things one would run to Trader Joe's for are either impossibly expensive, or nonexistent, here.

--Vegetables are smaller, here, than they actually appear to be.

Sigh... So. What should I cook for Sunday lunch, people? What will please my in-laws, a not-so-hungry husband, and me and my Mexican yearnings?

Thanks for your help! smileys/smile.gif

Erin in Prague

 
REC: Tomato Enchilada Bake (Chicken)

I posted this on a few sites, and it had great reviews. (I haven't tried it myself yet).
I believe CynUpstateNY has tried it, and liked it.

It doesn't sound like this dish would be too spicy, but if you're worried about it, just cut down the chili powder.

Apparently, this has a real tomatoey taste which many people loved. A few others opted to cut down on the tomato taste a little by omitting the tomato sauce. In addition, some people doubled the sauce. Also, many people added more spices, such as cumin powder, garlic powder, etc. Corn tortillas were recommended over the flour tortillas, since the flour ones became soggy.

TOMATO ENCHILADA BAKE (Chicken)

3 cups cooked chicken meat
1 cup sour cream
1 (14.5) ounce can diced tomatoes OR 1 can whole peeled tomatoes, drained and chopped
1 teaspoon chili powder, or more to taste
1/4 cup chopped onion
2 green onions, chopped
1 tomato, diced
1 (8 ounce) can tomato sauce (optional)
1/2 cup salsa
2 teaspoons chili powder, or more to taste
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
6 ounces shredded Cheddar cheese
1 (2 oz) can chopped black olives, drained
8 (8 inch) corn or flour tortillas (corn tortillas recommended)

Directions
1. In a large bowl combine the chicken, sour cream, canned diced tomatoes, 1 teaspoon
chili powder, chopped onion, green onion, and fresh diced tomato. Mix well and set
aside.
2. In a medium saucepan combine tomato sauce, salsa, 2 teaspoons chili powder, oregano and parsley. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
3. Preheat oven to 350 degrees F (175 degrees C).
4. (Just before filling, heat tortillas briefly in dry pan over medium, around 10 seconds per side).
5. Fill tortillas with chicken mixture and fold together, laying snugly in a lightly
greased 9x13 inch baking dish. Pour simmered sauce over the top, then sprinkle with
shredded cheese and chopped olives.
6. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and
bubbly.

Makes 4 servings.

from allrecipes

 
How about Greek?

Like maybe Moussaka. Greek food (and I'll qualify this by saying I'm referring to the Greek food that I'm familiar with, and am in no way any kind of an expert on Greek food) has a nice spicy/herby kick without being "piquant" (spicy hot). Plus you should be able to get all the ingredients where you live (nothing impossible to find like chipotle peppers in adobo sauce!)

A while ago there was a thread of some awesome Greek recipes that were posted by someone named Constantina. I haven't tried any of them but I remember several people saying what great recipes she shared.

http://www.finerkitchens.com/swap/forum1/24370_its_a_french_recipe_for_chicken_in__a_vinegar_sauce__Im_still_in_1998_and_I_t

 
Erin, here is a T&T idea for you- Creamy Chicken Enchiladas

This can be made to be really mild- can you find mild picante sauce there? It is creamy, cheesy and really delicious. I don't hesitate to make it for company- it always gets raves. You can put hotter sauce over your portion when you put it on your plate to satisfy your spicy craving.

This originally came out of the Pace Picante Sauce Cookbook:

CREAMY CHICKEN ENCHILADAS (serves 5-6)
3 garlic cloves, chopped, 1 large onion, chopped
2 T butter
2 C shredded cooked chicken
2 C picante sauce (I like PACE Medium)
3 oz cream cheese
1 T ground cumin
2 T chopped fresh cilantro
1/2 C sliced black olives
1 small green pepper, chopped
2 C shredded Cheddar and Monterey Jack cheese
10-12 corn tortillas
vegetable oil
chopped green onion for garnish
Cook onion and garlic in butter until translucent. Stir in chicken, 1 C of the picante sauce, cream cheese, green pepper, and cumin. Heat through, then add cilantro and olives. Add 1 C of the mixed cheeses, then set aside.
Soften the tortillas in the oil. Heat about 1/4” of oil in a 10” sauté pan at medium-high. Put each tortilla in the oil for 3-4 seconds on each side, then drain on paper towels.
Spoon some of the mixture in each tortilla, roll up and place in a 10x14" baking pan. Pour over the rest of the picante sauce, sprinkle the remaining cheeses on top, and bake about 15-20 minutes at 350°. Sprinkle with the green onion.

 
there was also a post with a link to Evelyn in Athens for more great Greek recipes. I was thinking

roasted veggies with pasta.

 
Thanks for the ideas! Corn tortillas are hard to find, but other of these are avail. smileys/smile.gif

 
Good idea--I will do this one when it drops below 70, here. smileys/wink.gif

 
You lucku woman! It's been below 70 for a couple of weeks already here! smileys/smile.gif

 
August felt more like March, but now it's quite warm; I'm ready for fall and winter foods!

Where is "here" for you, Eva?

 
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