Was tinkering with lasagna ideas…I’m infatuated with Barilla oven ready lasagne noodles. Makes the whole process easy-peesy. Just make any old filling, layer it with the noodles, top with cheese and shove it in the oven. I don’t know what I did wrong. Was aiming for a veggie lasagna my veggie hating anti-ricotta youngling might light. (Who doesn’t like ricotta cheese???) So substituted cottage cheese but didn’t drain it (the noodles do better if filling is a little moist anyway). I think maybe the zucchini was extra wet and the lasagna ended up a little soupy -BUT the hubster and youngling really liked that flavor combo, so why not go whole-hog and make it into a noodle soup. We are big soup fans anyway, so another soup in the repertoire can only be a good thing. The real key to this, I think is the real key to this soup is 1. it isn’t healthy in any real way and 2. the mild green chili enchilada sauce. That stuff is one of my new infatuations too.
If you are still anti-fat (http://www.theverge.com/2015/2/11/8018253/us-dietary-guidelines-drop-cholesterol-warning) you can substitute fat-free cheese, and use skim or soy…but on your head be it. I won’t vouch for the end result. In fact I’ll probably point and laugh and say “I told you so”…unless you are lactose intolerant, in which case I suggest regular cheese (lactose reduced naturally by cheese making process) and almond milk for best possible flavor.
I still suspect it is refined sugars and flours that are the bad health culprit in the average American diet. But, unlike certain popular vampires name Carlisle, I am not a doctor. I don’t have data to back that up. As always my basic rule-of-fang is to eat as natural, whole and unprocessed as possible. Eat REAL. Some vampires might choose animals over humans, but you don’t seen them sucking down a bag of red colored high fructose corn syrup do you?
So if you want to make a real health-conscious change, the best move is probably to use whole wheat or high fiber pasta in place of the egg noodles.
Bring the whole vamp coven for this one…it makes a lot. If you are like us, you’ll be glad it does. The youngling is into the milder version, of course, but feel free to up the spice and heat to your own tastes.
1/2 sweet onion, diced
2 Tbs butter
2 Tbs olive oil
1 lb ground turkey or chicken (or for more heat & flavor, use your favorite sausage. I’m guessing chorizo out of the casing would rock)
1/4 cup flour
2 cups milk or half-and-half
24 oz carton chicken broth
1/2 cup sour cream or plain greek yogurt (I used the greek yogurt since I usually have that on hand anyway)
2 (10z) cans mild green chili enchilada sauce
2-3 cups cottage cheese
(optional) cooked diced zuchinni – or whatever cooked veg you like or have on hand
1 pkg medium egg noodles or pasta of your choice.
pinch black pepper
minced garlic clove
1/4 tsp ground cumin
pinch of salt
In large soup pot (I used a 4 qt), put diced onion and 1 Tbs each of butter and olive oil. Stir in pinch of salt. Cover over low heat for 8 minute or until onions are starting to soften and become translucent.
Uncover and turn heat up slightly. Add ground meat and stir until meat is browned. Add garlic and stir for a few second until garlic is just fragrant. Add remaining oil and butter (if using sausage instead of poultry you may omit this step or omit the butter depending on how much fat is in the sausage). Add flour and stir constantly for 4-5 minutes to make a pale roux / gravy starter – you know, that stuff. Using a whisk, add milk removing as many lumps as possible. Just as mixture begins to thicken, whisk in yogurt and chicken broth thoroughly. Switch back to a spoon and stir in enchilada sauce and cottage cheese. Stir in pepper and cumen. Bring to simmer, do not boil. Add egg noodles. Cover and simmer just under a boil until noodle are al dente (or as tender as you like) stirring occasionally. Add pinch of salt to taste if needed.
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