good ol' new mexican food

Today I roasted some squash and sauteed onions, mushrooms, and pigeon peas (the latter from a raid on an Indian food store). I made up a chili sauce -- nice and thick, not too hot, but still with a good little kick. And I made a layered dish out of whole wheat tortillas, chili sauce, cheese, and veggies in a big round dish. I put it back in the oven for a while and then cut it into wedges to serve. The sweetness of the squash, the heat of the sauce, and the creaminess of the cheese made a great combination.

I also started on a dish for tomorrow -- the part I prepared today consists of roasted potatoes and cauliflower, tossed with lemon zest, lemon juice, oil, salt, pepper, and oregano. You douse it in two cups of water, stir occasionally, and cook until the water is gone. Tomorrow, I'll heat it up again and serve it with chopped feta and parsley. This is a variation on a recipe from a friend -- my additions are the lemon zest and cauliflower. I'll probably serve it with a side of leftover roasted squash and steamed broccoli.