I love Sundays...they are always so relaxing to me, even with getting ready and going to church...I make sure I get up in enough time so I don't stress about making it on time. And this was the 5th Sunday of the month so the children ran the service. It was great. We even got to see our daughter sing two songs.
We came home, had lunch. I had some left over quiche that needed to be eaten. It was very good. I talked to a friend for a little while while Kerry napped and daughter played out back. I started making dinner and Kerry took daughter around the block on her bike. Great exercise for her. The end is all up hill and she comes back totally flushed. Dinner came out so good. I made a vegan Picadillo Pie that I found on the Recipe for Vibrant Living blog. I only used 2 white potatoes and not only did I use the chile, I also used tomatoes with chiles.
Now I am watching the ProBowl...a great Sunday in my book...
1 onion, chopped
1 clove garlic, minced
1 green chile, minced (remove the seeds for less heat)
1 tbsp cumin
1 tbsp mild chili powder
2 tsp dried oregano
1 tsp cinnamon
1 15 oz can chopped tomatoes (I omitted the chili and used tomatoes with chilis)
1 cup salsa
1 cup frozen corn kernels
1 15 oz can kidney beans, rinsed and drained
1 15 oz can pinto beans, rinsed and drained
1/4 cup raisins
1 cup sliced pimiento-stuffed green olives (optional)
salt to taste (optional)
3 large sweet potatoes
3 large russet potatoes
pinch of nutmeg
pinch of cayenne
pinch of salt
Peel the sweet potatoes and russets and chop them into one inch chunks.
Place them in a large pot with water to cover, and boil until tender.
Mash the potatoes in some of their cooking water, adding a pinch of each of nutmeg, cayenne and salt.
Place a small amount of water in a large skillet and water saute the onion, garlic and chil until the onion begins to soften.
Add the cumin, chili powder, oregano and cinnamon, and cook stirring until veggies are coated with spices.
Add the tomatoes, salsa corn, beans and raisins and simmer for a few minutes to allow flavors to blend.
Stir in the olives and salt if desired.
Transfer the filling to a 3 quart baking dish and spread the topping over it.
Bake the caserole in a 400 degree oven til the topping is slightly browned and the filling hot and bubbly.