August has been 'AHHHH!' so I haven't been taking as many pictures or recording as much food as I usually do. I fear it isn't going to improve much with this semester of craziness ahead, but I'll do what I can.
Tonights dinner was Mexican Lasagna and Collard Greens. This was born partially of Things I Had In My Pantry. I've been trying to use pantry things instead of buying new things lately because I have a feeling a lot of that stuff needs some rotating. This dinner was step-intensive, but yummy. I made two small lasagnas, one for the boy, and one for me, mine with tomatoes, his with onions, though I'm going to list the ingredients for the whole shebang and you can, of course, leave out the onions or tomatoes if desired! I made them in small springform pans, but you could use any pan you like, you'd just have to use more tortillas on each layer! The collard greens are mostly an approximation. They were a little bitter so I let them cook longer than I normally would.
1 package corn tortillas
1 can vegetarian refried beans
1 box Spanish rice mix
1 red bell pepper, diced
1 small onion, diced
2 ears corn cut off the cob (or about a cup of frozen/canned)
1/2 pint cherry or grape tomatoes, quartered
1 tbsp olive oil
2 tbsp chopped fresh parlsey
8 oz cheddar style non-dairy cheeze, grated
1. Prepare the rice according to package directions.
2. While the rice is cooking, heat the oil in a large skillet. Add the onions and bell pepper and sautee on medium for about 5 minutes or until softened. Add the corn and sautee a minute or two more until its a little bright.
3. When the rice is done, fold in the veggies, tomatoes, and parsley.
4. Spray whatever pan you're using with non-stick cooking spray. Spread refried beans on one side of a tortilla and place in the bottom of the pan, bean side up. Layer with 1/3 of the rice and a bit of cheeze. Repeat twice more, then top with a final tortilla spread with beans and sprinkle with a little extra cheese.
5. Bake in a 350 degree oven until the cheeze is melty and the entire thing is heated through -- about 15-20 minutes. Let it cool for a few minutes before you cut into it!
1 bunch collard greens, tough stems removed
1 15oz can diced/crushed tomatoes
2 cloves garlic, chopped
1 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp dry oregano
10 drops liquid smoke
salt and pepper to taste.
1. In a skillet large enough to fit all the collards, heat the oil. Add the garlic, collards, tomatoes and spices and cover.
2. Cook for about 10-15 minutes, stirring occasionally, until collards are softened as much as you like. Add salt and pepper to taste.
** This would probably also be good with onion if you can eat that sort of thing, or with a can of diced tomatoes with chilies, if that's your thing. Or heck, some cayenne or something. Or y'know, we liked it pretty good just like this, and it really rounded out the meal!