Tuesday, October 13, 2009
Monday, October 12, 2009
Thursday, October 8, 2009
The train!
Wednesday, October 7, 2009
The last Monarch...
Tuesday, October 6, 2009
Yummy recipe to share...the kids loved it and it's cheap to prepare!
Corn Tortilla and Mixed Bean Lasagna
1 t. extra-virgin olive oil
2 medium yellow onions, chopped (2 c.)
2 medium bell peppers, cored and chopped
2 T. minced garlic
1-15 oz. can black beans, rinsed and drained
1-15 oz. can pinto beans, rinsed and drained
1-14 oz. can diced tomatoes, retain some juice
1-4 oz. can mild or hot chopped green chilies
1 T. chili powder
2 t. ground cumin (I used 1 t.)
1 t. salt
12 white corn tortillas
2 c. grated reduced-fat Monterey Jack cheese (I used Cheddar Jack)
Heat oven to 350 degrees.
In a large saucepan over medium heat, heat the oil. Add the onions, bell peppers and garlic. Saute until the vegetables are soft, 5 - 7 minutes. Stir in both beans, the tomatoes, chilies, chili powder, cumin and salt. Remove from the heat and set aside.
In a 9 x 13 in. baking dish (or other 3-quart shallow baking dish) spread 1/2 c. (or more) of bean mixture. Arrange 6 of the tortillas over the bean mixture, overlapping them slightly and having them come about 1 inch up the sides of the dish.
Spread half of the remaining bean mixture over the tortillas. Sprinkle with 1 c. of the cheese, then arrange the remaining 6 tortillas on top. Cover with the remaining bean mixture.
Coat one side of a piece of foil with cooking spray, then tightly cover the dish. Bake until the lasagna is bubbling and heated through, about 30 minutes. Uncover and top with the remaining cheese. Bake for 5 minutes more, or until the cheese is melted.
NOTE: To add meat to this yummy dish, I cooked several chicken breasts beforehand (seasoned with salt, garlic and thyme), chopped them up and sprinkled them over the 2 bean mixture layers. Enjoy!
Friday, October 2, 2009
Very cool garage sale!
Thursday, October 1, 2009
Useful kitchen info
http://whatscookingorem.com/2009/08/charred-pan/

