Category: Recipes


May 14th, 2022 — 2:22pm

A few days ago I asked Teacher Nick, who runs Lulu’s beloved Nature School (at which six preschoolers run around having adventures in a forest all morning) if he needed any supplies. He said — play dough! So I set about trying to find a recipe, because I’d rather make it myself than buy the little plastic cans. Ugh.

Found a likely recipe, sent Dave to the store to salt and cream of tartar, and set to work this morning. Great recipe! From

  • 1 c flour
  • 1/2 c salt
  • 2 tsp cream of tartar
  • 1 c water
  • 1 tbsp vegetable oil
  • Food coloring

Mix dries in a bowl. Mix wets, including food coloring, in a pan. Stir dries into wets, cook over medium heat, stirring, till it thickens and stops being sticky. Turn out onto a big plate, let cool a few minutes, and knead for a few minutes. Done!

I made one batch each of five colors:

It was a lot of stirring so then I was done for the day :D

1 comment » | Blog, Homeschooling, Recipes


December 16th, 2021 — 3:14pm

I made some amazing muffins yesterday, banana-cranberry-oat. Dave says they are the best muffins he’s ever eaten, but he calls them “buns” which is his word for anything small, round, baked, and bready. So, muffins, rolls, English muffins, breakfast sandwiches, etc. are all “buns” :D Here’s my recipe, cobbled together from several others:

Kara’s Banana-Cranberry-Oat Muffins

1 cup all-purpose flour
1 cup rolled oats
½ cup white sugar
2 mashed ripe bananas
1 ½ cups fresh or frozen cranberries
1/2 cup butter, room temperature
2 eggs
6 tablespoons milk
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

In a medium bowl mix flour, oats, baking powder, baking soda, salt, and set aside.
In a separate bowl cream butter and sugar, add eggs and mix until smooth. Stir in milk and mashed banana and mix well.
Fold in flour mixture into the liquid ingredients until combined.
Fill greased muffin tins two-thirds of the way full.
Bake in a preheated 350 degree F (175 degrees C) oven for 25 to 30 minutes. This will make about 18 muffins.

They won’t have round tops like store muffins! The tart cranberries cut the banana sweetness beautifully, and using only a half-cup of sugar means they’re not too sweet.

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Summer sandwich

August 31st, 2021 — 6:18pm

Here’s an easy sandwich I love to eat in summer:

  • A big, beautiful, ripe tomato
  • Mayo
  • Good whole wheat bread with lots of seeds and grains
  • Salt and pepper

Slice that tomato into very thick slices. Put as much mayo as you like on two slices of bread. Put those tomato slices on one and season generously with salt and pepper. Clap the other slice of bread on top and devour.

Juicy and tangy and delicious! I ate two for lunch today. High-quality bread and a good ripe tomato is such a perfect combination.

2 comments » | Blog, Recipes


August 19th, 2021 — 9:19pm

I made a small batch of my famous carrot – cheese – potato soup today. Sooooo delicious!

  • A small onion, minced
  • A few carrots, sliced
  • 2 or 3 russet potatoes, diced
  • A small amount of milk or cream
  • A lump of cheddar cheese, chopped or grated
  • a lump of cream cheese
  • Dill, salt, pepper

Sauté the onion in a fine knob of butter. Add potatoes and carrots. Cover with water and simmer till soft. Turn the heat as low as possible.

Now, if you have an immersion blender, go to town until the soup is as smooth as you like. Add splashes of milk or cream if it’s too stiff. I use a regular blender and it works fine, just be careful and do a small amount at a time. I puree a couple of ladlefuls, then pour them back into the pot, fish out a couple more chunky ladlefuls and puree them, etc. I always leave some chunks of vegetables.

Now, turn the burner to medium-ish and stir in a your cheeses. Stir stir stir. Add milk if it’s too thick. Don’t let it boil!! Just heat it to melt those cheeses.

Season with dill, salt, and pepper. Devour!

P.s. I don’t peel the potatoes, but you can if you prefer.

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favorite food

May 8th, 2021 — 8:13pm

Some people (most people?) like to eat something different for every meal. I like to find one good thing and eat it for every meal. Until I get tired of it and move on to something else. I’m not a huge fan of eating in general, and it’s easier if I don’t need to keep figuring out different meals.

My current lunch/dinner meal is taco salad. I put a layer of corn chips on a small plate with a few spoonfuls of refried beans on top, and nuke till warm. Then add a layer of shredded iceberg lettuce, sliced tomatoes, minced onion, and a little shredded cheese. Half a lime squeezed over and a drizzle of Cholula sauce. Super delicious and easy. Fairly nutritious. One head of lettuce, one box of tiny tomatoes, one onion, two cans of beans, one bag of shredded cheese, and one bag of limes last for many meals. I eat a yogurt for breakfast (mid-morning) and usually an apple with goat cheese before bed.

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October 24th, 2020 — 1:05pm

Hey I recorded another chapter of Over Sea, Under Stone! That’s number 6!

Also, this morning I made ratatouille again. I’ve been making it weekly — it’s so good over polenta or pasta or just on its own, and so incredibly nutritious, and vegetarian so it’s earth-friendly. I’ll jot down my recipe here. It’s easy but a bit time consuming so I sit on the seat of my walker while I chop veggies.

Kara’s Big Pot of Ratatouille

  • 2 big eggplants
  • 2 red bell peppers
  • 1 lb zucchini
  • 1 lb tomatoes
  • 1 onion
  • a few cloves of garlic, minced
  • thyme
  • salt
  • olive oil
  • red pepper flakes (optional)
  • a few bay leaves (optional)

You’ll need a big heavy-bottomed stock pot! Chop all your veggies into big dice. I do one eggplant first and get it started cooking while I chop the next, etc. So when you’ve chopped your first eggplant, put a couple glugs of olive oil in your pot and put it on med. high to high (depending on your stove) and, when the oil is hot, drop in your first batch of eggplant. You’re aiming to brown a few surfaces of the eggplant, not cook it all the way through, so stir frequently while you chop the next eggplant. When the eggplant has some brown edges, dump it into a huge bowl, glug some more oil into the pot, and get the next batch of eggplant started while you chop the zucchini. Repeat with the zucchini and peppers. (you will have burned crud on the bottom of your pan. Don’t worry about it. A soak and a scrub will clean it all.)

Now that the eggplant, zucchini, and peppers are a bit browned and waiting all together in that huge bowl, cook your onion in some more oil over a lower heat until it begins to get soft and translucent. Dump in your minced garlic and chopped tomatoes, some thyme, some salt, a couple bay leaves if you have them, and some red pepper flakes for kick. Cook this for a little while, till it starts to smell amazing, then dump that big bowl of slightly browned veggies in, stir it all around, cover, and cook on low until it’s done. The longer you cook, the more homogenous it will be. Stir, taste, and adjust seasonings now and then. When cooked to your liking, eat it all up!

1 comment » | Audiobooks, Blog, Recipes

Black Bean Improv Soup

July 15th, 2020 — 7:50pm

We had some leftover liquid from a chicken soup my sister made last week and I didn’t want it to go to waste so I improvised a black bean soup.

Black bean improv soup:

Chop half a giant onion and a yellow bell pepper; sautée in butter and olive oil till soft and slightly browned

Throw in a few cloves of minced garlic, cook (low) another couple minutes, then add chicken broth (I used the remains of that soup from last week)

Add two cans of black beans (undrained, bean juice and all)

Cook a while. Add more broth or water if necessary. Throw in a handful of white rice and simmer till veggies, beans, and rice are soft (make sure there’s enough liquid for the rice to absorb)

Add some salt and quite a bit of Trader Joe’s chili-lime seasoning, tasting frequently. YUM. Add some grated cheese and a squeeze of lime to your bowl for extra yum.

Bowl of soup

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Kara’s Tabbouleh

May 17th, 2019 — 10:13am

Recipe time! I make tabbouleh/tabouli a lot in summer. I don’t care for parsley so I make mine with spinach. Also I never have mint. Who has mint? So no mint in mine. This recipe makes a nice big container.

Kara’s Tabbouleh

2 c bulgur wheat (check the rice or international section of your store)
2 c water
4 handfuls baby spinach
2-3 tomatoes
2-3 scallions or 1/4 onion
1/2 c lemon juice (maybe 2 lemons worth)
1/4 c olive oil

Microwave the wheat and water together for 5 minutes, stir, and let it cool.

Chop the tomatoes, spinach, and onion. Stir into the cooled wheat, then mix in the olive oil, lemon juice, and salt to taste. Fridge it for a while to let the flavours blend, then eat eat eat. You can, of course, adjust the quantities of everything as you like. Yummmmmmmmm.

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Amazing mince pies, USA-style

December 4th, 2016 — 12:57pm

Anyone who loves British books and culture has heard of mince pies, but they’re not really a thing here in the States. A few years ago, Henry and I bought a bottle of mincemeat and made our own version of mince pies. They were very good. This year, since I’m feeling energetic enough to make Christmas treats, I wanted to make mince pies but I couldn’t find mincemeat in any stores so I made my own. I combined and tweaked a few recipes and made my own version of mincemeat. My recipe is easy and tasty and uses ingredients you can find in any store.


Here’s my recipe. Note: mincemeat contains no meat.

Kara’s Mincemeat

  • 1 stick of butter
  • 1 cup each raisins, golden raisins, and dried cranberries, roughly chopped (you can substitute other dried fruit if you want, but keep it heavy on the raisins)
  • 2 tablespoons marmalade (should be bitter)
  • 1/2 cup dark brown sugar
  • 1 green apple, peeled and grated
  • zest and juice of 1 lemon
  • 1/2 cup brandy
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp cloves
  • 1/4 tsp salt

Melt the butter in a saucepan, mix everything else in, cover, and simmer over very low heat until the liquid is mostly absorbed and the fruit is plump and soft, stirring frequently. Add another big splash of brandy if you want! It’s only once a year. This turned out SO good — way way better than the bottled stuff. The bottled stuff probably didn’t have brandy in it ;-)

Let the mincemeat sit overnight or so.

Ok now you can make the PIES.

Preheat the oven to 350F. Make piecrust or, if you’re like me and don’t want to bother, buy some ready-to-use raw pie dough. Roll it out a bit thinner and use a glass or something to cut circles that are a little bigger than the bottoms of your muffin tin cups and press them into place. You don’t want the dough to go all the way up the sides of the cups — maybe a 1/2 inch or so.

filling the pies

Fill with just a spoonful of mincemeat. Not too full! The mincemeat will boil and you don’t want it to boil over the edges of the dough.

Bake for 25-30 minutes. Let cool before trying to remove from muffin pan. Devour. Make more.


Save some for Santa!

3 comments » | Blog, Recipes

Delicious Curry

March 22nd, 2016 — 9:07am

I’ve been making variations on this curry dish for years, changing this and that. Last night’s version was especially good so I thought I’d better write it down.

Half an onion
Four handfuls of baby carrots, cut into nice bites
A 10-oz sack of sliced mushrooms
One whole cauliflower, cut into nice bites
About half a sack of frozen peas
Optional: about two cups of cubed cooked chicken (I used leftovers, but you could cook some chicken or beef before you start the veggies)

Start the onion and carrot cooking in some oil before you add the other veggies. When the onion is soft and the carrots are partly cooked, add the cauliflower and mushrooms. Stir them around for a bit, then add a cup of water and cover the pot.

While they cook, whisk the sauce together:

Two cups of chicken or beef broth
One cup of sour cream
Two teaspoons of curry powder
Three tablespoons of cornstarch.
salt to taste

When the veggies are about half done (check the cauliflower), add the sauce, peas, and chicken to the pot. stir all around, cover, and cook on low, uncovered, until the sauce is thick and the veggies are done. Check the salt again. Serve over rice.


5 comments » | Blog, Recipes

pasta salad

October 6th, 2014 — 12:54pm

I just realized that I’ve never posted my excellent pasta salad recipe. Here ya go:

ingredients from Trader Joe’s:

about 1 1/2 lbs pasta
1 can black olives (I cut them in half)
1 jar marinated artichoke hearts
1 bag sun-dried tomatoes
1 chopped fresh tomato (or two if they’re small, or a bunch of cherry tomatoes)
1/2 bag frozen peas
1/2 bag “melange a trois” frozen red, yellow, and green pepper strips, or a chopped fresh pepper
1 bottle Tuscan Italian Dressing
salt to taste (after everything is mixed)

Rinse the frozen veggies in warm water to melt off any ice. Cook the pasta, drain, rinse, combine with everything in an enormous bowl. It probably tastes best if you let it sit in the fridge for a couple hours before you eat it but I can never wait that long. If the salad seems dry, shake some olive oil and balsamic vinegar in the empty dressing bottle and add that too. Taste, and add a bit of salt if it needs it.

You could probably add some fresh herbs if you have any, or pine nuts, or green olives, or anything that sounds good. Cold cooked greenbeans or asparagus might be nice. This was the first time I put in the artichoke hearts and peas. Those little marinated fresh mozzarella balls would probably be amazing.

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November 22nd, 2013 — 3:37pm

Adapted from the recipe on Serious Eats:

This was my first try and I used what I had handy. Next time I’ll add some
shredded carrots.

Toss 10 oz bag of shredded cabbage (Trader Joe’s) with 1 tablespoon salt and 2 tablespoons of sugar. Let it sit for five minutes or so while you make the

1 tablespoon of vinegar (I used the last of my rice wine vinegar. Next time I’ll use balsamic ’cause that’s what I always have)
3 tablespoons mayo (next time I’ll cut back the mayo to 2 or 2.5 tablespoons)
1/2 tsp mustard
1/2 tsp sugar

Ok now the cabbage should look all wilty and wet; the salt and sugar have been breaking down its cells and drawing out moisture. Rinse thoroughly and spin dry. Toss cabbage in dressing. Done.

I made my coleslaw just before I came down with this horrible virus so it sat in the fridge for a couple of days before I remembered to try it. It’s REALLY good — just a tiny bit too mayonnaisy for my taste. The texture is excellent: tender from its salt/sugar treatment, but still with lots of crunch.

1 comment » | Blog, Recipes

November 20, 2011

November 20th, 2011 — 7:32pm

I’ve been having a lot of fun cooking and baking in my new, big, bright kitchen, especially on days like today when I didn’t have to drive anywhere and I felt relatively energentic. Today I made Jason’s Tear and Share Cheese and Onion Loaf, which I saw him bake on the Great British Bake-Off. (We all LOVE the Great British Bake-Off!!!) It was one of the most delicious-looking things of the whole series and I’ve wanted to make it ever since.

Here’s the recipe:

And here’s a photo of mine:


it’s a basic white bread dough, which you divide into 19 pieces. You flatten each piece, fill with a bit of sauteed onion and grated cheddar cheese, then seal each roll and place them on a baking sheet so they form one loaf. And then sprinkle with more cheese before baking.


It was very time-consuming but not at all difficult; however, I never remember how long it takes to make bread, so I’ve always got the timing wrong and dinner is ready while the bread still has to rise one last time. Because of this poor timing, I didn’t let the loaf double in size before baking — I let it rise a bit but I was impatient to serve the lovely beef and veggie soup I’d made, so I went ahead and popped the bread in the oven early.

Despite this, it turned out just beautiful — soft, flavorful, delicious! Wow! Everyone loved it.

Thanks, Jason, for posting this fabulous recipe!

3 comments » | Blog, Recipes

Simple tuna casserole

February 26th, 2011 — 6:44pm

Invented a simple tuna casserole last night. Dan gave it a big YUM and had two helpings!

  1. Fix a box of Trader Joe’s mac-n-cheese, but also chop up a couple stalks of celery and drop into the boiling water after the mac has cooked a minute or two.
  2. Mix prepared mac-n-cheese-n-celery with two cans of tuna fish (drained) and a glug of cream.
  3. Stick into a buttered casserole dish and top with a sprinkle of garlic powder and some grated cheese (I used sliced colby-jack, which I chopped into ribbons).
  4. Bake 20 minutes at 350 degrees Fahrenheit or until the cheese is melted and the whole thing is nice and hot.

It would be great with a salad and buttered french bread, if you have some. I didn’t, so we just ate casserole.

2 comments » | Blog, Recipes

World’s Simplest Eggplant Parmesan Recipe

December 10th, 2010 — 12:15am

After much experimentation, I think I’ve created the world’s simplest, least-fussy recipe for Eggplant Parmesan. (Eggplant = Aubergine, my non-USA friends.) I have found that you don’t need to bother with the salting-waiting-pressing step, nor the breading and frying, nor any pre-cooking at all. You don’t even have to grate the cheese if you don’t want to.

To feed 3-4 very hungry people, buy:
Two medium eggplants
One brick of mozzarella cheese (Full-fat, please, let’s not skimp. I think they typically weigh one pound)
One jar of your favorite tomato sauce
A lump of parmesan cheese, or some of the pre-grated stuff if that’s how you fly. I won’t touch the pre-grated stuff, but that means I have to do a bit of grating. Up to you.

Pre-heat oven to 350F

Ok. Slice up those eggplants, peel and all, into rather thin slices, maybe 3/8 of an inch thick. Less than half an inch, anyway. Let’s call it a centimeter. That’s less than half an inch, right?

Slice up the mozzarella similarly. Grate up some parmesan cheese if you’re snobby like me.

Dump a little bit of sauce into a fine large casserole dish with a lid. Layer about a third of the eggplant slices on top of the sauce, overlapping as necessary. Layer about a third of the cheese slices (this will not even remotely cover the eggplant. That’s fine. It will spread out as it cooks), then about a third of the remaining tomato sauce. Repeat eggplant/cheese/sauce layers, then sprinkle a generous handful of grated parmesan cheese on the very top.

Cover and bake for a LONG LONG TIME. I think I ended up baking mine for about 2 hours. Test after about 1.5 hours and see if the eggplant in the center is tender yet. Pull some out and taste it. Raw eggplant is revolting. Bake a while longer if you’re not sure. Take the lid off for the last half-hour or so. Let it cool just a few minutes before serving.

This is so freaking tasty, and easy too! And it doesn’t make a big greasy mess in the kitchen. And it smells so good while it’s baking. Yum!

Oh, you can throw in some slices of fresh tomato between the layers, if it happens to be summer and you happen to have a lovely ripe flavorful tomato handy.

4 comments » | Blog, Recipes

birthday cake

September 8th, 2010 — 4:53am

Can’t sleep, so I might as well write something.

Monday was Chloe’s birthday. Happy birthday, Chloe! She requested a very light cake with fresh strawberries and real whipped cream. My cakes never turn out light, so I did some googling and decided on a chiffon cake. I used this recipe for the cake: We replaced some of the water with lemon juice, following a suggestion from one reviewer. Next time I would add even more lemon juice. I bought actual cake flour and fresh baking powder, just to be sure, and I really did let the eggs come to room temperature before starting.

We baked it in my two round glass cake pans, at 325 degrees for 40 minutes, though 35 would have been fine, I think. The recipe tells you not to grease and flour the pans — that was nerve-wracking, but I was able to pry the cakes out of the pans when they were cool. *whew* Next time I might try greasing just the very bottom of the pan.

For filling between the two layers, I whipped heavy cream with a little sugar and mixed that with chopped strawberries. We topped the cake with more whipped cream, and then Dan decorated it with sliced berries.

P9061498 - Version 2

When Bob and Chloe came over to watch Mad Men, we devoured almost the whole thing. It was way better than any store-bought cake I’ve ever had, including my fancy bakery birthday cake! We sent the last slice home with Chloe for later.

4 comments » | Blog, Recipes

Two cookie recipes

April 18th, 2010 — 5:59pm

Susan asked me to post my oatmeal-chocolate chip cookie recipe. I vaguely remembered putting it on the web, so poked around in my home directory, and finally found it at Looks like I originally posted it before I bought my own domain :)

Gingerbread Cookies


2 cups white flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
2 teaspoons ginger
1/3 cup sugar (brown or white)
1/2 cup molasses
1 stick butter (1/2 cup), softened
3 tablespoons hot water

Mix all dry ingredients well in a large bowl. Then add sugar, butter, molasses, and water. Mix well. If the dough seems too wet, add a few sprinkles of flour until it is quite stiff. Chill the dough, then roll out on a floured board and cut into shapes. Arrange cookies on tinfoil, place foil on a cookie sheet, and bake at 400 degrees for 8 minutes–do not overbake!! Cookies will still be soft when they come out of the oven, but will harden as they cool. You can fill a new piece of foil with cookies while the first batch bakes.

Oatmeal Chocolate Chip (or Raisin) Cookies:


1 1/2 sticks butter, softened
1 cup brown sugar, packed
1 egg
1/4 cup water
1 teaspoon vanilla
1 cup flour
3 cups rolled oats
1 teaspoon salt
1/2 teaspoon baking soda
1/2 bag chocolate chips (or one cup raisins)

Preheat oven to 350 degrees. Cream together the butter and sugar. Beat in egg, water, and vanilla. Combine dry ingredients in a separate bowl, then add to batter. Add chips or raisins. Drop by spoonfuls onto tinfoil, flattening slightly. Bake 12 minutes. Cookies will be soft when removed from the oven but will firm up when they cool. Prepare a second batch while the first batch bakes. Enjoy!

1 comment » | Blog, Recipes

Pie for Pi Day

March 15th, 2010 — 9:45am

Yesterday (3/14) was Pi Day, so I baked a pie. We loved the apple-blackberry boysenberry pies we bought in Julian last weekend (did I tell you we drove up to Julian in the pouring rain and walked around and had lunch and bought wine and pie and had a lovely time?) and I wanted to make something similar but couldn’t find fresh or frozen blackberries boysenberries so bought raspberries instead.

I made the pie similar to my regular apple pies but left out one apple, added an entire bag of frozen (thawed) raspberries, and skipped all the spices.

So: five apples peeled and chopped, one bag of raspberries, mixed with a cup of sugar (this made a VERY sweet pie, could probably cut back on the sugar), a half-cup of flour, a half-teaspoon of salt (or so).

Pour into pie crust (I use a Trader Joe’s frozen crust). We like crumb topping: 1/2 cup brown sugar, 1/2 cup flour, a bit more than an 1/8th cup cold butter. Cut everything together as if making pie crust; sprinkle all over pie.

Bake at 425 F for 15 minutes, then for an hour at 350. Cover with foil towards the end so it doesn’t burn.

It turned out AMAZINGLY delicious.



6 comments » | Blog, Recipes

cold-brewed coffee

July 13th, 2009 — 6:26pm

By popular demand: instructions for cold-brewed coffee, which is always smooth and non-acidic and yummy!

You need a jar with a lid. I use an old spaghetti-sauce jar.

Put a scoop of high-quality ground coffee into your jar, and add, oh, a cup or two of cold water. I don’t measure, I just fill the jar about a third full. Put the lid on and give it a good vigorous shake. Leave it on the counter or the window sill until tomorrow.

Next morning, give it another shake and pour the coffee through a filter of some kind. I use an Aeropress but you could put some cheesecloth or a napkin in a sieve, or use one of those single-cup filter thingies, or whatever.

Your coffee will be rather strong, so you can thin it to your taste. I add about an equal amount of cold water, and if it’s a cold day I microwave it till it’s nice and hot. In summer I leave it cold or even add a few ice cubes. Then it needs a big spoon of sugar, and a good glug of heavy cream. Yummmm!

Now don’t forget to start tomorrow’s coffee in your jar!

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Vegetarian Enchilada Casserole thingy

October 28th, 2008 — 1:38pm

I invented this vegetarian enchilada casserole thingy last week when Henry and I were craving something spicy. It was so good I made it again a few days later!


A dozen (or so) corn tortillas
2 cans of black beans (or equivalent)
A big zucchini, chopped (or other vegetable)
A big onion, chopped
Half a 15 oz can of tomato sauce (or equivalent, whatever you have handy that’s tomato-y)
3 teaspoons chili powder (or to taste)
1 teaspoon cumin (or to taste)
grated cheese, quite a bit, whatever kind you like
salt, pepper

Preheat the oven to 350 degrees Fahrenheit.

Saute the onion in a saucepan for a while, then add the zucchini and cook till everything starts to soften. Drain one can of beans and add it to the pan, then add the other can UNDRAINED. You want lots of nice moisture. Add the tomato sauce, spices, and salt/pepper. Cook uncovered for a while longer so the veggies are nice and soft.

Butter a big casserole dish and put 4 corn tortillas in it. It’s ok if they overlap in the middle. Pour in about a third of your nice bean/veggie mixture and spread it around, then sprinkle on about a third of the grated cheese. Keep layering, ending with cheese on the very top. (I only had ten tortillas so I broke the last two in half for the last tortilla layer.)

Cover the casserole and bake for, oh, half an hour or so, till beautifully hot and bubbly… let it sit a while, then serve with sour cream, sliced green onions, and a few slices of avocado if you can get your hands on one!

MEATY VERSION: This is actually how I made it the first time, and then I made the vegetarian version so my cousin could have some too :) Replace the drained can of beans with some ground or shredded meat, whatever kind you like. Cook the meat first, then add the onions, etc.

This will serve four hungry people and you might even have leftovers. It would probably be wonderful with some corn or leftover brown rice added, too! Experiment!

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