I feel like such a bad blogger but we're really not that interesting. I'm sure I'll have more exciting things to share when we decide to expand our family but for now you're stuck with boring... if you're even still reading.
So I'm going to put this out there because if I tell people then it's more likely that I'll stick with it... I want to do the Portland Marathon next year! I'm trying to get back into running, or at least walking, and I discovered Portland Fit which is a running/walking club that basically trains you with the PDX Marathon being the end goal. It's great because they put you in groups with people who are at the same level as you are so if you're slow like me you don't feel pressured or intimidated by the super athletes who make it look so easy. I figure I have eight months before the next season starts so that should be plenty of time to get into a little better shape so I don't completely embarrass myself! Anybody want to do it with me?
Check it out: Portland Fit
Friday, July 18, 2008
Fiesta Pot Pie!!
(aka Black Bean Pie, but that doesn't sound quite as yummy)
I know I emailed this to some of you but I'm posting it as well because it's just that good, and so easy, and so good eaten cold the next day! This is the vegetarian version but you can easily add meat and change up the salsa and extras in there to whatever sounds good to you. I'm looking for a cornmeal crust recipe so if anybody has a good one feel free to share.
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1 tbsp olive oil
1 c onion, chopped
1 green bell pepper, chopped
1 small can green chilies, diced
2 (15 oz) cans black beans, drained
1/2 c salsa
1 1/4 tsp chili powder
1/2 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp black pepper
3/4 tsp salt or Adobo seasoning
2 pie shells, unbaked
2 c shredded cheese
Preheat oven to 325. Heat oil in large pan. Add onion and green pepper, and sauté until tender. Add chilies, beans, salsa, and seasonings. Bring to a boil, lower heat and simmer 10 minutes. Place unbaked pie shell in deep dish pie pan. Sprinkle 1/3 of the cheese mixture on bottom. Pour in 1/2 of the bean mixture. Top with 1/3 of cheese, and pour in rest of beans. Cover with remaining cheese and pie shell. Place into oven and bake 45 minutes, or until pie crust is golden brown. Allow to cool for a few minutes before slicing and serving. Great with some sour cream, salsa, and/or guacamole.
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When I made this I used the leftover crust pieces to make a K on the top crust. Bad idea... Karl thought that made the whole thing his, but I set him straight :o)
I know I emailed this to some of you but I'm posting it as well because it's just that good, and so easy, and so good eaten cold the next day! This is the vegetarian version but you can easily add meat and change up the salsa and extras in there to whatever sounds good to you. I'm looking for a cornmeal crust recipe so if anybody has a good one feel free to share.
-------------------------
1 tbsp olive oil
1 c onion, chopped
1 green bell pepper, chopped
1 small can green chilies, diced
2 (15 oz) cans black beans, drained
1/2 c salsa
1 1/4 tsp chili powder
1/2 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp black pepper
3/4 tsp salt or Adobo seasoning
2 pie shells, unbaked
2 c shredded cheese
Preheat oven to 325. Heat oil in large pan. Add onion and green pepper, and sauté until tender. Add chilies, beans, salsa, and seasonings. Bring to a boil, lower heat and simmer 10 minutes. Place unbaked pie shell in deep dish pie pan. Sprinkle 1/3 of the cheese mixture on bottom. Pour in 1/2 of the bean mixture. Top with 1/3 of cheese, and pour in rest of beans. Cover with remaining cheese and pie shell. Place into oven and bake 45 minutes, or until pie crust is golden brown. Allow to cool for a few minutes before slicing and serving. Great with some sour cream, salsa, and/or guacamole.
-------------------------
When I made this I used the leftover crust pieces to make a K on the top crust. Bad idea... Karl thought that made the whole thing his, but I set him straight :o)
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