Gratuitous Snow Shoe Pics - Dog Mountain

Sweet Potato Baked Dumplings

I stumbled across this recipe on pinterest (I think), though I can never tell anymore these days between bookmarks on two computers, emailing myself recipes, and pinning others on pinterest. Anyways they appeared on naturallyella's blog along with a gorgeous photo and I was excited to see a baked dumpling recipe not only because I had wonton wrappers in my freezer, but also because I find the whole steaming/frying process a bit labor intensive and it forces you to work in batches (ergo eating in shifts). The filling for the wontons was intriguingly non Asian, though still paired with soy sauce for dipping, an interesting combination of flavors that quickly won me over. This is a perfect appetizer for a party dish as the filling can be prepared in advance, or the dumplings can be prepared completely and frozen until needed. I have some in my freezer as we speak, and other than a couple of the wontons cracking, they look none the worse for wear.

Baked Sweet Potato Potstickers

(makes ~44-50 dumplings, depending how full you stuff them)

• 2 large sweet potatoes, peeled and cubed
• 1 medium onion cubed
• 1 Tbs olive oil
• sea salt and pepper
• 2/3 c ricotta cheese
• 1/2 c parmesan cheese
• 1 1/2 - 2 Tbs fresh rosemary (or dried, if dried maybe only 1 1/2 Tbs)
• 50 wonton wrappers
• sunflower or canola oil to brush the potstickers

1. Preheat oven to 400 degrees. Toss the sweet potatoes and onion with olive oil and spread on a baking tray (or glass roasting pan). Bake for 25-35 minutes until tender. Let cool for ~ 10 minutes. (Turn the oven down to 350 degrees F at this step if you're going to bake the dumplings immediately)
2. Combine sweet potato, onion, salt, pepper, rosemary, ricotta, and Parmesan cheese in a food processor. Pulse until the mixture is mostly smooth (there can still be a few small lumps)
3. Preheat oven to 350.
4. Place about a tablespoon of filling in the middle of the wonton wrapper. Wet edges with water and crimp shut. Place on parchment paper on a baking tray. Continue until the tray is full.
5. Brush each potsticker  lightlywith oil and bake for 15-20 minutes until the potstickers are golden brown. Serve with a soy sauce/sesame oil/chili sauce and grated ginger mixture.

Pumpkin Muffins & Bread (or January, the unexpected month of pumpkin)

So when I went on my pumpkin buying spree last November, it does indeed appear that I overbought. Proof is in the fact that I still have 3 large cans of pumpkin in my pantry and now January shall be known as the unexpected month of pumpkin. However, I can't complain since I have discovered 3 beautiful pumpkin recipes! The scones have already been posted, but to that delight is added the best pumpkin muffins ever and a fabulous vegan pumpkin bread (non-vegans will also love it)! Both baked items can also be made sweeter by a ginger frosting accompaniment, but that's just icing on the cake :)

 I would also like to take this opportunity to re-explain the lack of photos. My flaky monitor died in December. I took it to be repaired the first week in January. It was incurable, but still under warranty so a new monitor was ordered. It took 3 weeks to get here! We picked it up, brought it home and unpacked it. It did not come with a power supply cord and of course, the old power cord  does not fit the type of power supply plug-in on the new monitor. I have no way to supply it with power or turn it on, so in essence I still have no monitor. Now I'm waiting for a cord....    in the meanwhile, time to start uploading photos onto someone else's computer so I can finally post them!

Pumpkin Muffins (slightly adapted from the Food Network)

• 1 c all-purpose flour
• 1 c whole wheat flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp cloves
• 1/8 tsp nutmeg
• 3/4 c packed dark brown sugar
• 3 Tbs blackstrap molasses (Do NOT use fancy molasses, the muffins will be sweeter)
• 1/4 c canola oil (optionally use applesauce)
• 2 large eggs
• 1 c canned pumpkin
• 1 tsp vanilla extract
• 3/4 c buttermilk (or milk with 1 Tbs vinegar, or kefir milk which is what I used)
• 1/4 - 1/2 c. salted roasted pumpkin seeds for topping

1. Preheat oven to 400 degrees F. Grease a 12-cup muffin pan (silicone works excellently!)

2. Whisk together flours and spices.
3. Whisk together sugar, molasses, oil and eggs until thoroughly mixed. Then whisk in the pumpkin and vanilla.
4. Add the wet ingredients to the dry in two batches, alternating with buttermilk. Stir until just combined.
5. Pour batter into muffin pan and sprinkle tops with pumpkin seeds.Bake for ~20 minutes until done.

6. Let cool for 5-10 minutes before removing from pan. Finish cooling on a rack.

Pumpkin Bread (Vegan)   (from OhSheGlows)

• 1 c canned pumpkin
• 3 tbsp maple syrup
• 3/4 c sugar
• 1/3 c coconut oil, softened or canola oil
• 1/4 c blackstrap molasses (Do NOT use fancy molasses!)
• Chia egg (1 tbsp chia + 3 tbsp water)
• 1 2/3 c all-purpose flour
• 1 1/4 tsp baking soda
• 2 tsp pumpkin pie spice (OR 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger)
• 1 tsp sea salt
• 1 tsp baking powder
• 1/8 tsp ground cloves
• 1/2 c chopped walnuts

1. Preheat oven to 350 degrees F.
2. Grease a loaf pan and line the bottom with parchment paper.
3. Mix the pumpkin through chia egg until well blended.
4. Combine the dry ingredients together in another bowl.
5. Add the wet ingredients to the dry, and stir well. Stir in the walnuts.
6. Pour the batter into the pan and bake for ~50-60 minutes.

Pumpkin Scones Version II

Weekly meetings = weekly baking excuse. I bought some whipping cream to go with a previous cake I made, but no one was interested at the time, so the cream has been sitting in my fridge. Every time I open the door, it says "make scones, make scooooones" in a haunting voice. I also happened to have some pumpkin sitting in my fridge from another dessert I made, a vegan pumpkin gingerbread loaf which I will soon post about as it is my new go-to recipe for a pumpkin loaf. Ergo, I searched the internet far and wide, scrolling through as many as 5 pages worth of google search responses to find "the recipe" that uses whipping cream and pumpkin in the dough. There are surprisingly few recipes that do. But I came across a little gem from tastykitchen, that I wanted to share with you in case you too are someday being taunted by whipping cream from your fridge and are simultaneously at your wit's end about how to use more canned pumpkin.

PS Not surprisingly, there are no photos. I accept that this is an inferior blog with little visual evidence of my culinary adventures and I will never win a blog award. But it makes me happy. These scones were gone in less than 24 hours. Note they are not a sweet scone at all, so a little spiced frosting or maple syrup frosting would not go amiss for those of us with a needy sweet tooth.

Pumpkin Scones
 2 c. flour
1/3 c. tightly packed brown sugar
2 tsp. baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger 
1/2 tsp ground nutmeg
1 tsp lemon zest, optional (I included it)
1/2 c. butter, salted (if you use unsalted, boost the added salt to 1/2 tsp)
1/2 c. canned pumpkin (not pie filling!)
1/2 c. whipping cream

1. Preheat oven to 400 degrees F.
2. Mix dry ingredients together well, stir in lemon zest.
3. If the butter is frozen, you can grate it into the dry ingredients. If it's fridge temperature, cut it into small chunks and then use a pastry cutter or fork to cut it into the dry ingredients until the mixture resembles a coarse meal with a few pea-sized chunks of butter.
4. Beat the whipping cream and pumpkin together until smooth.
5. Gently fold the wet ingredients into the dry ingredients just until moistened. Turn out onto a lightly floured surface and knead gently together 3-4 times until the dough comes together. (it may still be a bit crumbly).
6. Press into a circle about 1" thick. Cut into 8 wedges. Bake for ~25 minutes until golden.

What conversations in my house sound like...

At 7:30am, as wife emerges sleepily from the bedroom: "What's that smell?"
Me: "Spiced pumpkin gingerbread loaf?"
Wife: "Can I eat it when it's done?"
Me: "No, it's for ____ (insert event here). But you can have some then"

At 8:00am,
Me: "So, do you think rice flour or soy flour would taste better with cauliflower?"
Wife: (suspicious tone), slowly asks, "Which one is in the recipe?"
Me, averting eyes: "Well, neither, but one whole cup of parmesan doesn't seem that healthy so I thought I would substitute some nutritional yeast and rice or soy flour for half of the parmesan"
Wife: "If the recipe turns out bad, you can't complain, because you're not following it!"
Me: "What could go wrong with a little rice or soy flour??"
Wife: "They could turn out gummy..."
Me: "It's a whole head of cauliflower, surely the cauliflower tater tots can survive 1/4 c. of rice flour....
so, do you think rice or soy flour would taste better with cauliflower?"
Wife: SIGH. "Fine, rice flour"
Me: Turn around and use 1/8 c. soy flour and 1/8 c. rice flour.

End Result: Successful adaptation of a cauliflower tater tot recipe by Suzanne Summers (never thought I would be writing that name in association with my life ever...)

Cauliflower Tater Tots

• 1 lb cauliflower (a whole head! I didn't actually weigh mine) 
• 2 egg yolks
• 1/2 c. parmesan
• 1/4 c. nutritional yeast 
• 1/8 c. rice flour 
• 1/8 c. soy flour 
• 1- 2 Tbs cajun spice seasoning 
• 2-3 Tbs margarine
• Salt & pepper to taste

1. Preheat oven to 400 degrees F.
2. Steam the cauliflower for 10-15 minutes until tender
3. Mix together all the dry ingredients.
4. Puree the cauliflower in food processor briefly to break it down, then add dry ingredients, egg yolk and margarine. Puree until smooth.
5. Spoon into piping bag or plastic bag, snip the corner, and squeeze out onto oiled baking trays in ~ 1" long strips. (Supposedly they keep their shape better if you freeze them for 10-15 minutes before baking but I didn't do this).
6. If you spray the top with a bit of oil, they will probably get crispier. Bake for 15-20 minutes. Broil briefly at the end to crisp up the top sides of the tater tots.

Pancake Success!

Pancakes - for many a happy morning memory, a sweet indulgence that speaks of slow weekends and breakfast in bed - have been a sore spot for me. Mostly because for some ludicrous reason they tend to weigh like lead in my belly after pancake number three (though I easily have the stomach capacity for 6-7 of them). I have tried crepes, cornmeal southern pancakes, dutch apple pancakes, regular pancakes, pancakes from mix, pancakes from scratch and am always left sadly disillusioned with their reality after eating. Until last night! Yes, an exclamation mark of discovery! Oatmeal applesauce pancakes have rescued me from my general pancake disenchantment. Almost like a super moist and fluffy muffin in a pancake form packed full of oats, applesauce, and walnuts, they were just superb. And I managed to eat eight of them :) And they're pretty darn healthy!

Oatmeal Applesauce Pancakes (1 batch makes 7-8 pancakes using 1/4 c. for scooping)
1/2 c. whole wheat flour
1/2 c. quick oats
2-3 Tbs sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
* 1/2 tsp cinnamon optional
1/2 c. almond milk, or regular milk
1/2 c. apple sauce (unsweetened)  (plus 1/2 - 1c. extra for topping the pancakes, if desired)
1 Tbs canola oil
1 egg, or 2 egg whites

1. Whisk dry ingredients together.
2. Whisk wet ingredients together. Then fold into dry ingredients until just combined.
3. Heat skillet or griddle to medium heat, pour out batter 1/4 c. at a time. Leave pancakes until very bubbly, then flip. Remove when cooked on both sides.
4. Serve with more warm applesauce and/or maple syrup.

Broccoli-Cauliflower Quinoa - Winter Fare!

Heidi Swanson's culinary skills and focus on fresh, healthy ingredients continue to amaze me. I love her website, 101cookbooks.com, especially after last night's meal of broccoli-cauliflower pesto quinoa. The setting for the meal: Vancouver is on day three of snow. It's a winter wonderland out there, much to the dismay of my all-season tires. I am a professional rain driver; torrential downpours do not intimidate me in the slightest, but a bit of slippery slush, ice, or snow and I turn into a nervous ball of stress in the driver's seat. Hopefully the snow will stay up on the mountains where it belongs and out of our coastal, supposedly temperate forest city. Thus, a warm and hearty meal was a very welcome end to an icy cold day, surrounded by twinkling Christmas - err fairy lights (according to the Australians, which does make them seasonal year round). It's a wonderful main dish of veggies & protein (or side dish) achievable with very little time and effort. Also great as a filling for lettuce wraps when topped with cucumber, feta, and/or avocado.

Broccoli-Cauliflower Pesto Quinoa  (serves 4-6)
1 c. uncooked quinoa
2 c. water or broth
5 c. raw broccoli and cauliflower (I had 3:2 of broc:cauli), cut into small florets and stem pieces
2 medium garlic cloves
2/3 c. sliced almonds or walnuts, raw
1/3 c. grated parmesan
1/4 - 1/2 tsp salt and pepper to taste
2 Tbs lemon juice
1/4 c. olive oil
1/4 c. evap milk or whole milk (or almond milk?)
red pepper flakes

1. Bring salted water and quinoa to a boil (can use veggie or chicken broth if you want, but be careful of how much salt is then added to the pesto). Cover and simmer for ~15 minutes until tender, then remove from heat.
2. While the quinoa cooks, bring 3/4 c. of water to a boil, lightly salted, and toss in broccoli and cauliflower. Cover and cook just until the veggies are slightly softened. This took about 5-6 minutes for me. Remove veggies from water and pot.
3. In the food processor, puree the almonds, parmesan, lemon juice, garlic, and 2 c. of the veggies. Add in the olive oil and milk while the food processor is going, then stir through salt and pepper to taste.
4. Stir about half of the pesto, the veggies, and a sprinkling of red pepper flakes through the quinoa. Taste to make sure you're happy with the pesto quantity and then enjoy!

Vegan Cookie Dough "Blizzard"

I stumbled across this post by OhSheGlows (probably through my new pinterest addiction umm enthusiasm) for a vegan cookie dough blizzard that looked super intriguing since I don't like regular cookie dough. I also loved the idea of using pureed frozen bananas and almond milk to form the frozen yogurt base - a healthy twist on dessert, perfect for the new year. Even wife, who loves regular cookie dough, was sold on these vegan cookie dough balls. You just make up a batch, freeze them, and tuck them away for an occasional late night sweet craving, though you'll also get protein and some omega-3's!  (at least with my modifications :P)
I also refer you to OhSheGlows' food shots, which are just gorgeous. Mine of course did not look nearly so pretty. (and aren't ready to post yet either)

Vegan Cookie Dough Balls Yield: 1 cup packed cookie dough

Adapted from OhSheGlows

• 1/2 cup unsalted walnuts
• 1/4 cup + 1 Tbs rolled oats
• 1/4 cup whole wheat flour (other flours may work)
• 1 Tbs carob powder (or cocoa) *optional
• 1 Tbs almond butter (or peanut butter, but the peanut flavor will be far more noticeable)
• 1 Tbs chia seeds (optional, could also use sesame seeds) *optional
• 1/4 tsp kosher salt (to start)
• 1.5 tbsp sugar (could use cane sugar - I would leave this out entirely if using chocolate chips as opposed to cacao nibs, or some combo of choc chips + ground coffee beans)
• 1/2 tsp pure vanilla extract
• 3-4 tbsp pure maple syrup (or a bit more if dough is too dry)
• ~1/8 cup cacao nibs (or 1/8- 1/4 c. dark chocolate chips or add in some crushed decaf coffee beans or ground coffee)

1. Run the walnuts and oats in a food processor until finely crumbled.
2. Add in the flour, almond butter, carob, chia seeds, salt and sugar and pulse a couple of times to combine.
3. Add in the maple syrup and vanilla and pulse until combined. Then add in cacao nibs and stir by hand or process. Form into balls about 2 tsp worth of dough? (I got about 16 out). Store in freezer.

To make the "blizzard", you need 3 frozen bananas (for 2 servings), some almond milk (or regular milk), your food processor (since it's already dirty) or a blender, and 2-3 cookie dough balls. Puree the bananas first, adding just as much milk as needed to puree. Then add in the cookie dough balls and puree until chunky. serve immediately. SOOOO good.

Two Cakes

The great thing about a new years resolution is all the ways you can creatively break it :)  Like justifying baking two cakes in a weekend because you are going to two different friend's houses for dinner! And you can't arrive empty handed or offer up a partly consumed cake...

Honey Spiced Cake

I ended up trying out a recipe for a Honey Spiced Cake from the  Land'o Lakes Dessert cookbook (surprisingly good recipes), and a Lemon Polenta Cake from Deborah Madison's Vegetarian Cooking.

For the Honey Spiced Cake, I substituted yogurt for the sour cream in the cake and also strained yogurt to thicken it for use in the topping. The cake was simple to prepare, and the delicate honey flavor pairs perfectly with the spices, orange, and the tangy bite of yogurt. Be careful about baking too long and drying out the cake though!

Honey Spiced Cake
1/2 c. firmly packed brown sugar
1/4 c. butter, softened  (I used margarine)
1/3 c. yogurt
1/3 c. orange juice
1/4 c. honey
2 egg whites
2 c. all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp salt

Orange Cream:
2/3 c. thickened yogurt (Greek yogurt)
1 tsp grated orange peel (or more)
1 Tbs orange juice
1-2 Tbs powdered sugar

1. Heat oven to 325 degrees F.
2. Mix all dry ingredients (except sugar) together in one bowl and set aside.
3. In another bowl, beat brown sugar and butter together at low speed until combined. Beat in sour cream, honey and egg whites, then orange juice. Add in dry ingredients and beat until well mixed.
4. Pour into greased 9 inch round cake pan (line the bottom with parchment paper to make removal easier).  5. Bake for 35-40 minutes until cake tester in center comes out clean. Let cool in pan for 10-15 minutes before turning out onto cooling rack.
6. In a small bowl, stir together ingredients for orange cream, let sit in fridge until ready to serve alongside slices of cake.

The polenta cake is definitely a classier dessert when paired with any kind of fruit/fruit coulis, liquer, and /or whipped cream. I opted to pair it with sauteed peaches and a splash of amaretto. I didn't have the almond extract the recipe called for so substituted 2 Tbs of amaretto instead. I'm glad I did - the almond flavor was barely there, and I enjoyed the predominant lemon flavor of the cake instead. I think you could also slice the cake and briefly fry it in a little bit of butter on both sides as another option of serving.

Lemon Polenta Cake (makes 1 loaf) 
1/4 lb butter, unsalted (you can use salted if that's all you have)
1 c. sugar (not sure how this would change the loaf, but 3/4 c. might be nicer for less sweet)
Finely grated zest of 1 lemon (a big lemon = more zest = better)
3 eggs, room temperature
1 tsp vanilla
2 Tbs amaretto (or 1/2 tsp almond extract or2 Tbs lemon juice)
1/2 c. yogurt
1/2 c. + 2 Tbs cornmeal
1 c. flour
1/2 tsp. baking powder
1/4 tsp salt

1. Preheat oven to 350 degrees F. Grease and flour a 4x10" or 5x8" loaf pan.
2. Cream the butter, sugar, and zest until light and fluffy (beating on high for 3-5 minutes). Add the eggs one at a time, followed by vanilla, almond extract (whatever), and yogurt.
3. Stir all the dry ingredients together. Add to wet ingredients and stir in.
4. Spoon in the batter into the pan, smoothing the top, and rap the pan once on the counter top to remove any hidden air bubbles. Bake in the oven until the top is golden brown and cake tester comes out clean - 50-60 minutes.
5. Let cool in loaf pan for 10 minutes, then turn out onto cooling rack. Serve with warmed sliced peaches (fresh or frozen), berries, amaretto, etc. A bit of whipping cream for luxury :)

More Vegetables

One of my New Year's resolutions, which is a bit odd given the fact that I'm primarily a vegetarian (excepting seafood), is to eat more vegetables and fruits. It seems nonsensical, but I want to incorporate a wider variety of fruits and vegetables into the day. This looks something like: breakfast of hearty oatmeal including slivered almonds, dried coconut, dates, flax meal, and wheat bran. Lunch: some kind of main + piece of fruit. Snack: nuts + fruit or vegetable. Dinner: main + veggie.

I like the creative challenge of incorporating vegetables into older recipes like the tortilla casserole or focusing on new recipes that already feature a wide array of herbaceous plants. In this recipe, which was originally for a basil-pea pasta, I replaced the basil with chard and added in walnuts for protein, leaving out the ricotta for frugality. The lemon zest and lemon juice are the perfect complement to the chard and walnuts! Points for being a fast and easy weeknight dinner. Note, leftovers are less desirable as both the pasta and peas tend to dry out with reheating. 

Lemony Chard Spaghetti  (serves 4)
300 - 400 g spaghetti (depends on your preferred pasta: veggie ratio, I would lean towards 300)
1 c. frozen peas (if you use 400 g spaghetti, increase to 1.5 c.)
2-4 c. chopped chard leaves (could use spinach)
1/3- 1/2 c. chopped walnuts
1 lemon, zest of entire lemon, plus 1/4 - 1/3 c. juice
3-4 cloves garlic, minced
1/2-1 tsp red pepper flakes
1 tsp thyme
2-4 Tbs olive oil
ricotta* optional

1. Bring salted pot of water to boil. Add pasta.
2. Saute the garlic in 2 Tbs olive oil until golden (on med-heat) in a separate pan.
3. Add in chard, red pepper flakes, thyme, lemon zest, and lemon juice and saute until chard is tender. Remove from heat and stir in walnuts.
4. When the pasta is almost done, add the frozen peas in. Drain everything when cooked. Stir the chard mixture through the pasta and peas. Top with ricotta if desired! Add salt and pepper to taste.

Happy New Year!

Well not surprisingly, I did not in fact even manage to stay up to ring in the new year. Could be because I was sitting in someone else's home in the Australian suburbs of Bendigo while they were out at a previously made engagement, with just the wife and a dog (not ours). Or likely it could just be because I am incapable of staying up late 99.99% of the year. Regardless, I was satisfied with my glass of port and watching the "kiddies" fireworks in Sydney at 9pm. I was less satisfied with the brother-in-law who felt the need to burst into our room at 2am after arriving home from previously made engagement to yell Happy New Year and scare the jeepers out of wife and myself.

My favorite local..

It was quite a luxury to escape to summertime (if ever so briefly, in the middle of winter) and be treated to home-grown peaches, plums, lemons, lettuce, beets and potatoes, but it is also a joy to be back in my own kitchen concocting meals.  However while we were temporarily in summer, my mother-in-law introduced me to one of the simplest and most delicious salad recipes ever: roasted beets, orange zest, and balsamic vinegar. If you want to make it a little more complicated, you can add some orange juice. :) That's it. The most perfect salad - hot, luke-warm, or cold.

Eucalyptus sunset

Actually I could get into the Australian style of Christmas meals. It goes something like: prepare 3-4 cold salads the day before or the morning of. Roast one ham. The end. Was there dessert? Yep! Plum pudding cooked 3 weeks before and stored in the freezer. Hard to beat in terms of non-fuss. I may well carry this tradition forward to north america this year ..... oh wait, that would mean giving up my menu planning of a 12 dish meal with unlimited budget supplied by my parents?! Are you kidding??

Coming home to incredible Northwest views

 Now to kick off the New Year with: a casserole! I know, it's not swanky sounding but it's an incredibly versatile casserole and it always makes enough to supply 2 people's worth of lunches and dinners for at least 4 days! Yay!  It's based off a recipe my mom gave me, who knows where she got it, but here goes. (The key is good salsa).

Mexican Tortilla Casserole
18-20 corn tortillas
1-2 cups grated cheese (cheddar, monterary jack, a mix, mexican cheese blend etc.)
Salsa verde or regular salsa, probably 1.5-2.5 cups worth
1-2 16 oz cans black beans (or freshly cooked black beans)
1 package mexican veggie ground round (or you could use cooked ground beef)
1 large onion  *optional
2 large bell peppers  *optional
2-4 cloves garlic  *optional
sliced black olives or green olives (NOT KALAMATA)  *optional
1 large sweet potato, peeled and grated *optional

1. If you are including optional vegetable ingredients: chop the onion and bell pepper and saute in olive or canola oil until tender. Saute the grated sweet potato (or steam it) until tender.  You could also cook it in in small chunks, boiled or roasted. Roasted would be excellent.
2. In a lightly greased (or not greased) 11x13 pan (with tall sides), spread a thin layer of salsa followed by overlapping corn tortillas (I use about 6 per layer), followed by a layer of beans, meat, veggies, cheese, olives. Then tortillas, salsa, beans, meat, veggies, cheese, olives. Then tortillas, salsa, cheese, and olives.
3. Bake at 350 degrees F for 35-45 minutes until bubbling along the edges.
4. You could also serve this with rice as a side.