Posts Tagged ‘Mexican’

Mexican polenta casserole

I think that I have never made a casserole before because I had to Google the spelling.  Actually, I’m not even sure this is a casserole.  But we’re going to call it that so it looks like I am trying something new and different instead of just making Mexican again. Which I do a lot.  I’m sure you’ve noticed.



This is pre-oven, obviously, because the cheese isn’t melted.  The recipe:

1 cup dry polenta, cooked according to the directions

3/4 can refried beans

I cup black beans

1/2 cup corn

1/2 of a red onion

1/2 cup diced tomatoes (I used canned)

2 scallions

2 cloves of garlic



chili powder, cayenne, cumin

1/2 cup or so of cheddar, shredded

Spray a dish like the one above with cooking spray and spread the cooked polenta along the bottom.  Stick it in the fridge to harden.  In the meantime, cook the onion until soft, add the garlic, then the refried beans, black beans, corn, tomatoes, cilantro and spices to taste.  Once this mixture is hot, spread half of it along the top of the polenta, then add a sprinkle of cheese and a little sauce.  Add the remaining black bean mixture, sprinkle with scallions, then top with salsa to cover and the rest of the cheese.  Bake for about 30 minutes at 400.  You may want to cover it for the first 15 minutes or so so the cheese doesn’t burn.

My layering skills in action:


Not so hot.

My serving:


I think it probably serves four.  We only had one serving left, though.  Hmm…


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Give me the penne

I think I’m over spaghetti squash.  I was never really that into it, but I felt like I should be into it, so I kept trying and forcing Chris to try even though I could tell he didn’t understand why he was eating squash that is shaped like spaghetti and not just real spaghetti.

I don’t really understand either.  I know it’s good for you, but I just don’t really like it that much.  I’d rather have the pasta.  I’m sorry.

Anyway, I’m talking about this because last night I tried to make the Spaghetti Squash Mexicana from Veganomicon:


I didn’t have a few of the ingredients, including pretty much everything required to make the Tropical Avocado Salsa Fresca.  So I just left it out.  I also left out the red wine, because we didn’t have any.  Wine goes pretty fast around here.

Anyway, it was okay.  Not Veganomicon’s fault, because I obviously skimped on the recipe.  But I think it would have been better without the spaghetti squash.  Then it would have been, essentially, chili again.  But I like chili, so I’m okay with that.

I also had some tea yesterday, notable because I’m not really a tea drinker and also because there is a pup in the background of the picture:


After I took this, he proceeded to remove the tea bag from the cup when I wasn’t looking.  He is one sneaky little guy.  And talented, too, because he didn’t even spill the tea.

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