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Blue Potato Enchilada Casserole


Posted by Mariah | Posted in Casseroles, Main Dishes, Meal Ideas, Uncategorized | Posted on 14-09-2010

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September just happens to be national potato month! What better way to celebrate than with this unique blue potato enchilada recipe.

I found some excellent blue potatoes at the Cedar Falls Farmer’s Market a few weeks ago at the Friedrich farm stand. I instantly fell in love with their unique flavor and texture, not to mention their gorgeous blue-purple color! They seemed to me the perfect filler for my ever-evolving vegetarian enchilada recipe, and hence they were!

I made a pan of these enchiladas for our cousins in Des Moines last weekend using Juan O’Sullivans Salsa De Mesa, a locally made salsa, as the enchilada sauce. It was absolutely delicious. You can order your own jar right online if you wan to try the salsa in this recipe. If not, any can of red enchilada sauce will do.

4 medium blue potatoes, thinly sliced with skins on
1 small onion, chopped
1 14-oz can of red enchilada sauce or 1 jar of Juan O’Sullivans
6 whole-wheat tortillas
1 can black beans
1 12-oz. bag of cheddar cheese
1 red pepper, thinly sliced
4 roasted green chile peppers, or 1 can green chiles (optional)
1 13 x 9 x 2-inch pan


  1. Preheat oven to 350 degrees F.
  2. Start by covering the bottom of  the pan with one ladle of enchilada sauce.
  3. Spread two tortillas across the middle of the pan. Tear the other tortilla in half and then layer the two halves on opposites sides of the pan, with the straight edges parallel to the edge of the pan.
  4. Spread another ladle of sauce over the tortillas.
  5. Lay 1/2 of the potato slices flat on top of the sauce, spreading them evenly across the pan.
  6. Sprinkle 1/2 of the onions and 1/2 of the beans over the potatoes.
  7. If using green chiles, spread these evenly over the onions and beans.
  8. Add 1/2 of the cheese.
  9. Repeat step 2 by spreading tortillas over the cheese.
  10. Spread another ladle of sauce over the tortillas.
  11. Repeat steps 4 through 8 (though you will probably be out of green chiles; if not, spread the rest)
  12. Add red pepper slices to the top of the cheese.
  13. Cover the pan with foil and bake for and hour and 15 minutes.
  14. Allow to cool and set up for 10 minutes before serving.
  15. Serve with Heirloom Tomato and Sweet Corn Salsa.

Tomato & Zucchini Casserole


Posted by Mariah | Posted in Appetizers & Sides, Casseroles | Posted on 15-09-2009

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DSC02112I made this dish for my book club last week. Our book was The Omnivore’s Dilemma by Michael Pollan. This book is about the way Americans eat and the food chains that sustain us, from industrial down to organic. This dish is in the hyper-local organic category (my terminology) because it features veggies from my neighbor, Kristin’s,  garden and the farmer’s market. The cheeses come from our local dairy outlet, Hansen’s Dairy.

During our discussion, we talked about the difficulties of cooking and eating the hyper-local, organic way. It’s true — this is time consuming and not what most of us are used to. However, the benefits to the environment, our health and our culture outweigh the monetary costs, especially in the long-term. So head out to your garden or farmer’s market and enjoy a dilemma-free meal with your loved ones while these great veggies are still in season!


2 large zucchini (approx. 8” each, or 3 medium), thinly sliced
1 small onion, sliced into thin rings
3 fresh tomatoes, thinly sliced
3 cloves garlic, minced or pressed
2 to 3 tbsp. olive oil
1/2 cup fresh mozzarella
1/4 cup feta cheese
Freshly ground black pepper
10 fresh basil leaves, cut into a chiffonade


1. Preheat the oven to 350ºF (180 ºC). Spray a deep 8 x 8 baking dish (2 quarts) with cooking spray or lightly brush with oil.

2. In a medium bowl, combine cheeses.

3. Layer the veggies and cheese like this: zucchini rings first, then garlic, then tomatoes, then onions, then basil, then cheese. Repeat until you’ve filled your dish and the last layer is cheese. Top with dried basil or rosemary.

4. Cover and bake until zucchini is tender; about 45 minutes.

5. Uncover and bake until cheese is melted and golden, about 10 more minutes.

NOTE: This recipe will be “juicy” from the veggies, there’s no getting around it. The book club members didn’t seem to mind, and I saved the “juice” to use in a soup later.