FO by Mom

Occasionally I show up at my parents' house and get one of these:

Yes, I know I'm spoiled.

Mom knit the above in Ella Rae Classic--Gaelic Mist from A Fine Fleece. It's a comfy, where-everywhere sweater. Served me beautifully in Fort Wayne.

In other news, I'll do a blind drawing for the vegetarian recipe contest tomorrow. Winner gets a gorgeous skein of Interlacements' Rick Rack. May the best vegetable win!

Comments (2) -

June 1. 2009 14:07

Christie

Wow!  Could your mom spoil me to?  Since I've take up knitting my mom won't make me anything anymore.  Frown

Christie |

June 1. 2009 18:36

Susan

Rats!! I forgot to send one before but here it is:  Black bean tortilla pie
·  4 (10-inch) flour tortillas
·  1 tablespoon canola oil
·  1 large onion, diced
·  1 jalapeno chile, minced (remove seeds and ribs for less heat)
·  2 cloves garlic, minced
·  1/2 teaspoon ground cumin
·  Coarse salt and ground pepper
·  2 cans (15 ounces each) black beans, drained and rinsed
·  12 ounces beer, or 1 1/2 cups water
·  1 package (10 ounces) frozen corn
·  4 scallions, thinly sliced, plus more for garnish
·  2 1/2 cups (8 ounces) shredded cheddar cheese
Directions
1.  Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside.
2.  Heat oil in skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5 to 7 minutes.
3.  Add beans and beer to skillet, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Season with salt and pepper.
4.  Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup cheese. Repeat three times, using 1 cup cheese on top layer. Bake until hot and cheese is melted, 20 to 25 minutes. Unmold pie; sprinkle with scallions. To serve, slice into wedges. Serves 6

Susan |

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