Category Archives: entrees

Because of the holiday, this installment of Meatless Monday is a day late, but it is SO worth it!

I came across this recipe for Tortilla Pie from Martha Stewart about a year ago and have had it bookmarked since then. I decided to try it today. Of course, I just used the recipe as a suggestion, but I make my own path.

Tonight started with a good swirl of olive oil in a pan. Anyone see anything in this? A seahorse maybe?

Added a chopped onion and some minced garlic

and a can of green chiles, chopped up

some cumin

Let the onions, garlic, and peppers cook until soft, about 5 minutes or so.

Then add in rapid succession

2 cans of black beans, rinsed and drained

a bottle of beer

2 cans of diced tomatoes, drained. I took the scissors to them to chop them more

and I add smoked paprika to just about everything

a bag of frozen corn

the green parts of 4 green onions, finely chopped

and let this cook until most of the liquid is cooked out.

While this is cooking, get out your 9 inch springform pan. Cut big tortillas to the shape of the bottom of your pan so there will be a tight fit in your springform pan. Is this step really necessary? I don’t know. But I’m always thankful when I follow Martha’s directions that make me raise an eyebrow. (Like when she told me to add butter and cheese to gnocchi sauce…)

The problem with this step? You will have these little tortilla strips. Eat just one. Give the rest to your husband/boyfriend/roommate/out the window. I had a hard time not eating them all. I made Nathan eat them.

And this is where the fun starts. Just like lasagna. Tortilla on the bottom

Layer with the black bean mixture and some cheese

Repeat until you’ve used all of the bean mixture. I had 5 layers

Bake at 400 for 20-25 minutes

This is a great time to do some cleaning. If you’re anything like me, you will destroy your kitchen during the prep of this meal. I mean, my kitchen was such a mess! I got started on the dishes, counters, and sweeping. Just as I started with the sweeping, the smell was so fantastic I could hardly stand it. I finished just as the timer went off and was greeted with this.

(Imagine angels singing. Seriously.)

As I took the outside off the pan, my wonderful husband stated, “That is beautiful! Just like you!”

He just loves me ’cause I can cook.

Top with sliced green onions. Cut into wedges. Serve with sour cream.

Of everything I’ve ever cooked, you must try this.

You will be thankful.

I saw this yesterday and knew Martha had the right idea. (From this month’s Martha Stewart Food magazine.)

Start with farmer’s market bounty – 2 zucchini, a squash, and 2 tomatoes. Chop the zucchinis and squash.

Put a good swirl of olive oil into a dutch oven. (Does anyone else see a naked woman pregnant with multiples or is it just me?)

Put another pot of water on to boil. Add some salt.

Put some minced garlic in the olive oil – to your taste.

Add the zucchini, squash, and salt and pepper.

Let them cook about 5 minutes, stirring quite often. Then add the chopped fresh tomatoes…

And the can of diced tomatoes. Roasted if you can find them. These are so good.

While that is cooking, add a bag of frozen gnocchi to the water, give it a stir, and let it get good and tasty.

Cook gnocchi according to package directions. Drain and add to tomato and squash pot.

And then, just because Martha said so, I added a tablespoon of butter and 2 tablespoons of Parmesan cheese.

That woman is brilliant.

And we have another meatless Monday recipe!

I had fixed this recipe for Red Lentil Curry a few years ago, and had a serious hankerin’ for it the other day. It is so fantastic. And so good for you!

(My recipe is based on the recipe from 3fatchicks.com, but I have to make things my own!)

I pulled this rice out of the pantry. It has to cook for like 45 minutes, but it is worth it. I got it going first.

I also pulled red lentils from the pantry. I can’t find these around Lexington (really?) so I always stock up when we are at the bulk store in the Grove Arcade in Asheville. I think I paid around $1 for all of these. IMPORTANT: Rinse the lentils until the water is clear to keep them from getting slimy. It took several rinses. Then put them in a pot, cover them with water, and let them cook on medium while you’re getting the rest together.

Chop up an onion and let it cook in about a half tablespoon of butter. You could use an oil, but onion and butter is one of my favorite smells in the world. My friend, Vanessa, told me once that she loves the smell, too. She lives in Idaho now. I think of her EVERY time I sautee an onion. I miss you, Vee!

Amendment to the recipe: I also added 3/4 cup of chopped carrots. Because I love carrots. And because they match.

Okay, now for the curry. In a medium bowl. Preferably the middle green bowl of a fantastic stacking set. Sigh. Anywho…

2 tablespoons red curry paste

1 tablespoon ground curry

1 teaspoon ground cumin

1 teaspoon ground tumeric

1 teaspoon chili powder

1 teaspoon salt

1 teaspoon sugar

1 teaspoon minced garlic

a can tomato sauce – and mix it all together!

Amendment #2 – Somewhere in the mix of the curry sauce, I partially drained a can of fire roasted tomatoes and added it to the onion and carrot. Primarily because the onions were getting a little too brown and I wanted to stop the cooking. It worked. And turned out really yummy.

add the curry sauce to the onion and carrot mixture

drain the lentils and return to the pot…

and add in the curry mixture (and stir with a cute smiley spoon!)

lentils over rice and a big glass of milk because I LOVE milk with curry…

Fantastic! Let me know if you try it! What else do y’all do with curry?