(no subject)

[rootofnewt]

Since it's not likely to drop below freezing until sometime in October, I shut off the furnace and turned off the gas for it. We still need gas coming to the house for the hot water heater. Since our hot water is OMIGOD scalding hot, I turned it down a touch, to save a bit of money. I think that it will still be AAAAAUGH! hot, so my laundry should be fine.

So far, it's been a two margarita afternoon. So damn hot. I hate this weather. I wanted to move to the Northwestern Territories, but OH NO, my husband insisted it would get too cold. Well guess who's out there in this horrible heat mowing the grass?

The basement is cool and dark and cozy and has a strong wireless signal. Sadly, a persistent mosquito drove me back up here.

Sometime in the third week of June, I need two strong friends to come assist boy in putting our new window/wall unit in. It's HEAVY. nannar has said we can call him, but we'll need more help. I can't lift at all and I think this is a three or four person job, since the window/slot is kind of high. I'll also have to cut some plywood to fit. Fear me and my trim saw.

Soon to come, a Good Housekeeping video of myself and whipping cream.

Comments

Enjoy!

[jurisenpai.livejournal.com]

Polenta & Black Bean Casserole

¾ cup chopped fresh cilantro

2 4-oz. cans diced green chiles

¼ cup canned salsa verde (tomatillo salsa)

3 large garlic cloves, minced

1-1/2 tsp. ground cumin

1 16-oz. polenta roll (store bought) sliced into 16 rounds

1/2 cup whipping cream

1 15-oz. can black beans, well drained

1 15-oz. can golden hominy, well drained

3 cups coarsely grated Monterey Jack cheese (~10 oz.)


Position rack in middle of oven and preheat to 450°F.
Grease 11”x7”x2” glass baking dish.
Mix ½ cup of cilantro, chilies, salsa verde, garlic & cumin in medium bowl.
Arrange 8 polenta rounds in bottom of dish, spacing evenly.
Drizzle them with ¼ cup of cream.
Top with half of the beans, half of the hominy & half of the chili mixture.
Sprinkle with 1-1/2 cups of cheese.
Repeat layering.
Cover with foil. Bake for 20 minutes.
Increase oven temperature to 475°F, uncover casserole & bake until top is golden brown
(~15 minutes longer).
Let stand for 5 minutes; sprinkle with remaining ¼ cup of cilantro and serve.

Re: Enjoy!

[krasota.livejournal.com]

Thanks! I shall try it, but without the dreaded cilantro. :D

I have no recipe for mine, but if you'd like to try it, I can give you rough estimates of the measures. It's very forgiving.

Re: Enjoy!

[jurisenpai.livejournal.com]

I don't add the cilantro either, and it's very yummy without it. ;)

I'd love to try your recipe!

Re: Enjoy!

[krasota.livejournal.com]

I use a fairly small casserole dish, because I need to use the toaster oven. ;)

Heat some butter in the dish in the toaster oven (the end temperature is around 350).

I put one measure of dry polenta/corn grits into the dish, stir, add two measures of water. I toss in enough frozen corn to make me say, "oops, too much!", stir. At this point, I often don't remember to stir in a beaten egg, but I should. I toss in some dried minced onion and dried sweet pepper. I stir in enough shredded cheese (I prefer chedder, especially smoked cheddar) to make me happy, then I bake until there are a few brown spots on top, about half an hour or so.