My gardening posts have been less of late, I know, and I apologise.
I blame a number of unrelated things:
– the finish of daylight savings (means it’s dark when I get home, so I don’t potter in the garden after work);
– some crappier weather on the weekends, which have made it harder to actually get into the garden and sort things out;
– when the weather has been nicer, we’ve been too busy for me to get to the garden before dark;
– general slackness ( I can blame the growing bub, but really, I’ve been feeling a lot better, it’s just me at this stage!) 🙂
However, on the weekend, I finally got into the garden, weeded a few things (sorry daffodils, you’ve been surviving very well!), bid a final farewell to the corn (so big that I ended up putting it into our green waste for pick-up rather than into the compost!), and even actually planted something new – peas!! I had some success with peas last year, as in we got a few pods out before mildew set in, so I aim to have much more success this year, they’ll be against the wall, so once the shoots start up, then I’ll build some little teepees leading up to the string on the wall, and hopefully they’ll go for gold!!
Sadly, the red cabbage that I planted about a month ago has not actually grown 😦 I think a combo of some wet weeks and weekends and colder weather confused it – I will try again, I am not daunted!!
As this is a bit of a random garden post, I thought I’d throw in a quick yummy weeknight recipe for you that we had last night – Mexican-style lasagne! (That’s what I’m calling it, anyway, the original recipe sounded more authentic, calling it ‘chilaquiles casserole’, but I think my description is better!! We love Tex-Mex things like tacos, burritos, quesadillas, and it’s nice to have something vegetarian at least once a week!
I love using Pinterest to store recipes and other things that I might want to look at later, it’s like a virtual noticeboard! But I’m not really sure where I found this super-yummy recipe, potentially on a veggie site that I only visited the once – this is why I pin recipes for later, however, so that I can still enjoy them even when I’ve lost the original source!
We made some modifications based on ingredients we could get more easily, and also adapted from American measurements of ounces per can to the nearest Australian equivalent. In terms of condiments, I find it hard to eat Mexican without guacamole and some form of sour cream, but I have found that replacing the sour cream with plain or Greek yogurt works just as well!!
To make guacomole, peel and mash 1-2 avocadoes with some crushed garlic and lemon juice – the amount depends on how acidic you like it, so add a little and then more til it’s to your taste!
Serves approx 6 (depends on how hungry your dining companion is – Jon had two servings last night, which reduced leftovers!)
1 medium onion, diced
1 medium zucchini, grated
1 x 400g tin black beans, drained, rinsed
1 x 400g tin corn (you can also use fresh or frozen), drained
1 x 400g tin diced tomatoes
1 tsp ground cumin
1/2 tsp salt
8-12 tortillas, cut into quarters (corn or wheat, we couldn’t get corn, so went with wheat, and found that we didn’t need more than around 8, but you could add more to bulk it up)
2 x bottles mild taco sauce (recipe initially called for enchilada sauce, which wasn’t readily available – also feel free to add a spicier sauce for those who like the heat – we’re wusses!)
1 1/4 cups shredded tasty cheese
1. Preheat oven to 200C, and grease/line a large baking pan or casserole dish.
2. Heat some oil in a pan over medium-high heat. Add onion and cook, stirring often, until starting to brown and soften, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
3. Layer half the tortilla pieces in the pan. Top with half the vegetable mixture, half the taco sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
4. Bake for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10-15 minutes more.
5.Serve with guacamole and sour cream/plain yogurt if desired.
Here is a rather blurry photo – I didn’t realise it was blurry til after I’d already eaten the evidence – oh well!! I think this would also freeze really well, but perhaps best made in individual ramekins if so, as it was a bit messy getting out the pan, which didn’t change the awesome taste!