Tag Archives: Peppers

Happy Accidents

Had I known the chore of cleaning out the fridge would provide such a delicious meal, I probably would not have put it off all weekend long!  Typically, when I have fresh veggies in need of use, my go-to dish is a curry concoction.  Since my cabinets were lacking coconut milk, I had to come up with something else.

Last winter, while I was canning soups, I had also planned on canning some of my dried beans.  Well, I never got around to it but I did end up freezing some after over estimating and cooking up way too many for another recipe.  After taking inventory of some use-’em-or-lose-’em fridge items, I began creating what I call a happy accident!

Tortilla Lasagna

6 fajita-sized tortillas (I used a mix of multi grain and whole wheat)

1-1/2 pints Tomatillo Salsa

4 cups ready-to-use black beans

3 carrots, chopped

2 cups chopped tomatoes (I used a quart of canned)

1 large red pepper, chopped

1 pkg Daiya Cheddar Cheese shreds

Ground Cumin, Salt, & Pepper to taste

Preheat oven to 350°F.  Grease a 9×13″ baking dish with olive oil and place a layer of tomatillo salsa on the bottom.  Place two tortillas on top the salsa; add half the carrots, peppers, tomatoes, and beans and season lightly with cumin, salt, and pepper.

Sprinkle on a bit of cheese and cover with two more tortillas.  Add the remaining carrots, peppers, tomatoes, and beans, season again and add another layer of tomatillo salsa.  Place the remaining tortillas on the top of the “lasagna” and bake in the oven for 30 minutes.

Cover dish with tinfoil and continue baking for an additional 20 minutes.  Remove tinfoil, sprinkle on more cheese, and place back in the oven until cheese is melted and begins to brown, approximately 10 minutes.  Allow lasagna to rest for 10 minutes, this will help the layers stay together when serving!

This recipe yielded me about 10 servings, most of which were placed in the freezer for work-week lunches.  I was pleased to find it freezes really well!

Images and content copyright © 2009-2012 Danielle R Limoge.

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Filed under Vegan

Garden View – August

OK, did I miss something? How is it already September? When did this happen and more importantly why was I not consulted?
It’s full on harvest season and I am now canning on a daily basis. I haven’t turned my AC on in the past three weeks because it is a waste of energy. Once my canner gets going and I am blanching veggies the temperature in my house rises well over 95 degrees. I don’t know how hot it actually gets seeing as my thermostat only goes as high as 90. I actually have to step outside into the sweltering heat to get any kind of relief!

 

Here are a few pictures of my garden during the month of August.
The corn stalks were removed mid month as were my mammoth sunflowers. In its place I planted four more zucchini, four Waltham Butternut Squash and four Sweet Dumpling winter squash.

 

From L-R I have eggplant, pole beans, carrots, beets and chard.

 

Behind my Rainbow Chard are two rows of beans and then a mess of tomato plants!

 

 

On the other side of my maters are my peppers but you can’t see them.

 

Told you my tomatoes were a mess! I need to get in there this weekend and trim some of the bottom clutter away!

 

Beets with Carrots to the right

 

I have mini melons in a container that I may end up transplanting into the main garden. I’ll just dig a huge hole and stick them in as to not disturb the roots!

 

My first “green pepper” making it’s way to a sweet tasty yellow pepper!

 

Amish Paste Tomatoes

 

Yellow Wax Beans.

 

Beets

 

Hot Peppers!!

 

Eggplants ready to be picked!

 

Cream Sausage Tomatoes (that is the bottom clutter I need to clean out!)

Images and content copyright © 2009-2010 Danielle R Limoge.
 

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Filed under Micro-farming