It is supposed to be 80+ degrees tomorrow, and then it might snow on Thursday. What?! C’mon, Mother Nature, all I want is for my tomatoes and peppers to ripen. On the vine. Pleeeeeeease? I’ll be covering my garden boxes tomorrow evening after I get home–from my first tap class of the fall!–and hope that I can retain enough heat to get me through the week. It’s going to be a close one Thursday night…forecasted lows do not look good.
Hubby and The Stinker and I got a cord of firewood today; we’re going to need it this week. Filled the truck right up to the top of the cab. We dropped 2 dead trees, which is the first time we’ve done that. For the past 2 years we have gotten all of our firewood from slash piles on Forest Service land, but this year we are going for the standing dead. It’s drier (especially since we’re not brushing snow off of slash piles in December) and it is easy to cut as long as you have a nice place to drop a tree that’s relatively close to where you can park the truck. We had a nice spot today, and it was a very pleasant day to be outside. Our original plans were to go kayaking–maybe for the last time of the season. But those plans got derailed after we had to take The Stinker to the vet Friday afternoon and learned, as we had suspected, that she had a botfly (Genus: Cuterebra, prounounced COOT-uh-RE-bruh) about to emerge from her leg. The vet had to open the wound to get at the fly, and Hubby was pretty insistent that he did not, under any circumstances, want to risk The Stinker getting another infection by swimming around in the water. I conceded, after pointing out that she is, in fact, already on antibiotics for the infection, and that any additional infection would most likely be wiped out by the antibiotics. Unless, of course, Hubby countered, the infection was an amoeba or some other protozoan, non-bacterial parasite. Fine. We’ll go get firewood instead. It’s practically the same as kayaking and just as fun. Right?
But after seeing this week’s forecast, firewood gathering became a top priority.
As promised, I’m sharing another really yummy recipe from my kitchen marathon madness from Labor Day weekend. This Sweet Potato Tortilla Pie was adapted from Didi Emmons’ Vegetarian Planet cookbook. I love sweet potatoes, and I love savory pies. This thing was an immediate hit, and one I’ll keep in my fall rotation of comfort food.
Sweet Potato Tortilla Pie
1 large sweet potato, peeled and cut into 1/2 inch pieces
2 large garlic cloves, minced
1/2 teaspoon cumin seeds
1 tablespoon olive oil
6 6-inch corn tortillas
1 1/2 cups milk
4 green onions, cut into 1/4 inch pieces
1 cup cooked black beans
1 teaspoon salt
3 tablespoon chopped cilantro
1 chipotle pepper in adobo sauce, seeds removed
1 cup grated pepper Jack cheese (or, if you don’t have pepper Jack cheese, use about 2 ounces goat cheese and 3/4 cup cheddar cheese like I did!)
Toss sweet potato, garlic, cumin seeds, and olive oil together in a roasting pan. Bake at 400 degrees F for 10 minutes. Stir and bake another 10 minutes. Remove and let cool slightly.
In a large bowl, mix together the milk, eggs, green onions, black beans, salt, cilantro, chipotle pepper, and cheese.
In a 9 inch pie plate, place 2 corn tortillas in the bottom. Cut the remaining 4 tortillas in half and place around the edge of the pie plate, covering the gaps on the bottom of the dish and overlapping each tortilla around the side slightly, forming a fluted edge.
You may need to microwave the tortillas in the microwave for 15 seconds to soften them slightly. Pour the sweet potato mixture over the tortillas, then pour the egg mixture over the sweet potatoes.
Bake at 375 degrees F for about 40 minutes, or until the custard is set.
Note: You could also use regular potatoes with this dish, and any variety or combination of cheeses or beans.