- Baked chicken chimichangas
- Curry made from repurposed gyros meat with vegetables on the above mentioned flatbread with a tsatsiki/raita hybrid to top it (The gyros were a fail I won't get into).
- Tuna salad on home-made bread
- Baked chicken legs of some kind & roasted brocolli with grated Manchego cheese
The bread came out well. I liked the last loaf I made better, but this is a close second. It's made with part bread flour and part whole wheat for a little extra fiber. I had some with my lunch of leftover chicken. Bread & jam for Alex
It came out really light and fluffy, almost too fluffy. I was worried it would tear while I was cutting it. I want to do some experimenting with the amount of yeast I'm using in breads because I might be using too much.
I've been doing some reading about high-altitude bread making. I'm at about 5,000 feet, but it doesn't feel much different here than other places at lower altitudes that I've lived. However, I think that while the altitude hasn't affected my other baking and cooking, it may be negatively affecting my bread. And though the bread is pretty good, I think it could be better.
The baked chicken chimichangas were easy to make. I got the recipe here. Sorry there's no picture, but they weren't much to look at. They just looked like crispy burritos. The filling is a combination of shredded leftover cooked chicken, salsa, cheese, and chopped green onion mixed with some spices, which you wrap up burrito-style in tortillas. The chimichangas are then placed on a baking sheet (I used parchment paper to minimize the mess.) and brushed with melted butter. I was too lazy to melt the butter, so I just spread a thin layer of softened butter on with a knife. It was a very thin layer, almost too thin to actually see on the tortilla. Then they were baked in a 400 degree oven for about 25 minutes until the tortillas are crispy and the filling is hot.
The chimichangas were good, but not amazing. The filling was tasty but a little liquidy and made the bottom of the tortilla soggy. The idea of baking the chimichangas is a good one, but I'd probably make up my own filling. You could probably do this with chili colorado or chili verde or whatever your favorite chimichanga or burrito filling is.
Enjoy the week, and check back for another post in a few days.