Michael requested this be brought back to life!!!

MEXICAN LASAGNA

 So easy to make and the kids love it. Make sure you use corn tortillas or you will have a mess on your hands. Oh, and make sure not to stack it too high as it will boil over (autobiographical).

Modified from The Gluten-Free Vegetarian, Donna Klein (Penguin, 2007)

 1 Tbsp olive oil
 1/2 onion (3 oz)
 4 cloves garlic, minced
 1 zucchini, quartered lengthwise and sliced
 1 (15 oz) can pinto beans, rinsed and drained
 1 (15 oz) can black beans, rinsed and drained
 2 C mild or medium salsa (I use Clint's mild, but any Texas-style salsa works)
 1 Tbsp chili powder
 1/2 Tbsp ground cumin
 2 Tbsp fresh lime juice
 1/2 tsp salt
 8 (6 inch) corn tortillas
 8 oz (2 C) shredded cheddar and Monterey Jack cheese

 Preheat oven to 350F. Lightly grease 13x9 casserole and set aside.

 In large nonstick skillet, heat the oil over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add the garlic and zucchini and cook for 1 more minute. Add beans, salsa, chili powder, cumin, lime juice and salt. Bring to a near boil over medium-high heat. Reduce heat and simmer gently, stirring occasionally, about 5 minutes. Don't let the zucchini get too soft.

Arrange 4 of the tortillas along the bottom of the casserole, breaking into pieces if needed to cover the bottom completely. Spread 1/3 of the bean mixture, sprinkle 1/3 of the cheese over the beans, then repeat two more times. Cover with lightly oiled aluminum foil and bake for 25 minutes.

 Serve with sour cream.


CHIPOTLE CHILI WITH CORNBREAD

This chili is a little sweet, especially with the chipotle flavor. Use more cayenne if you'd like. The cornbread to chili ratio is high enough that even my kids will eat it.

Modified from The Gluten-Free Vegetarian, Donna Klein (Penguin, 2007)

 2 Tbsp olive oil

1 lb ground beef

2 cloves garlic, minced

1/2 Tbsp onion powder

2 Tbsp chili powder

2 tsp ground cumin

2 tsp dried Mexican oregano (usually in the Mexican foods section, not the spices section – the regular Italian oregano works, but it's not as good)

1/2 tsp ground cayenne pepper

1/2 tsp ground chipotle pepper

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) pinto beans, rinsed and drained

1 large can (24 oz) petite diced tomatoes

1/2 to 1 tsp salt, to taste

1 package Marie Callendar's just-add-water cornbread mix (16 oz)

Preheat oven to 375f. In medium stock pot, heat the oil over medium-low heat. Brown the beef and garlic, then drain the fat. Add the chili powder, cumin, oregano, cayenne, and chipotle and cook, stirring, for 1 minute. Add the beans, tomatoes with juices, and salt; bring to a boil then turn the heat to low. Simmer, stirring, for 5 minutes. Prepare the cornbread mix according to the directions on the package. Pour the chili into a 13x9 casserole and gently poor the cornbread mix evenly over the chili. Bake at 375f for 30-35 minutes. Let the chili cool for 5 minutes. Serve with shredded cheddar and cream cheese.



MEATBALL CASSOULET



Okay, anything with a French word usually scares me off as their tastes are a little much for me; but this was really good. The place to experiment is with the tomato juice. We used a juice cocktail once by Clamato and it was even better. Add the potatoes at the end if you have enough juices left. Trust me.



Modified from Better Homes Slow-Cooker Meals, 2008



-2 cans (15 oz) Great Northern beans (or cannellini), rinsed and drained

-2 C tomato juice

-1 12oz package frozen Italian meatballs, THAWED

-8 oz cooked smoked turkey sausage, halved lengthwise and sliced

-1 C finely chopped carrot

-1 C chopped celery

-1 C chopped yellow onion

-1 Tbsp Worcestershire sauce

-1/2 tsp dried basil, crushed

-1/2 tsp dried oregano, crushed

-1/2 tsp paprika

In 4 qt slow cooker, combine beans, tomato juice, meatballs, sausage, carrot, celery, onion, Worcestershire sauce, basil, oregano, and paprika.

Cover and cook on low for 8 to 9 hours, or on high 4 to 4 ½ hours. I like to chop up 1 C russet potatoes after about 6 hours on low or 3 hours on high, then throw them in.



JAPANESE GREEN BEANS

If you add the mushrooms too early you lose a lot of the fresh taste and great color. You don't want them to wilt and suck up the dark flavors.



-1 pkg fresh green beans in microwave-safe package

-1 Tbsp reduced sodium soy sauce

-1 Tbsp unseasoned rice vinegar (make sure it is unseasoned as the seasoned stuff has sugar in it that will burn quicker - and stick to Amber's floor [also autobiographical])

-2 tsp canola oil

-1 tsp Asian (dark) sesame oil (find in the oriental section of any grocery store)

-1 clove garlic, minced

-8 white mushrooms, sliced

Cook the green beans according to the package, usually 4-5 minutes in pierced bag. Just before the beans are finished, put the soy sauce, vinegar, canola oil, sesame oil and garlic into a large skillet. Turn the heat to medium-low and mix the ingredients for 1 minute. Drain the green been package then add the green beans to the skillet. Heat, stirring, for 3 minutes. Add the mushrooms and heat, stirring, for 1 more minute. Serve immediately.



ITALIAN GREEN BEANS

All I know is Ellie eats these. And they're green. Those two things never happen, outside green skittles.

-1 pkg fresh green beans in microwave-safe package

-1 Tbsp extra virgin olive oil (if it isn't green, it isn't good)

-1 shallot, finely chopped

-3 oz pancetta (Target has it in the deli section, pre-chopped in a package – find the Italian kind as most of the other Northern European stuff has juniper berries in it)

-3 Tbsp butter

-1/4 white wine



Cook the green beans according to the package, usually 4-5 minutes in pierced bag. Heat a 10 inch or larger skillet over medium low heat. Add the olive oil once the pan is hot, then add the shallot and pancetta. Cook, stirring, for 2 minutes. Add the butter and turn the heat to medium. Once the butter is melted, add the wine and cook, stirring, for 2 minutes, until the wine stops bubbling. Add the cooked green beans and cook, stirring, for 2 minutes. Salt and pepper to taste.