Veggies, Veggies, Everywhere

love our garden, I love the fresh veggies and the ease of when I need an onion I just go pick one from the garden. However, with the ease of the garden comes the work of taking care of the food. I currently have 2 large bowls of cherry tomatoes and another of regular tomatoes that have to be canned or frozen. Plus several zucchini that need to be shredded and frozen and cucumber I need to pickle and a bunch of broccoli that needs to be frozen. Plus, I really need to eat some things from our freezer so there is room for all the new things. Along with that, all our meals revolve around veggies or else some goes bad. Not that that that I am complaining, it just that it means I have to think differently for meals since we don't normally have so many fresh veggies and I'm not usually thinking, "What can we have that will make room in the freezer". So basically food has to be easy, use food from the freezer and have fresh veggies in some form, these are my thoughts for the week.

M-Sombraro Pie with steamed cabbage and blanched broccoli and a veggie plate of cucumbers, peppers, & tomatoes (both kinds).
T - Chicken stir fry over rice
W - Leftovers with cooked veggies and veggie plate
Th - Chef's salad
F - Out of town -- hopefully the garden doesn't get too far away from us.

Sombraro Pie

non-Gluten-Free version changes at end

1/2 lb hamburger*
1 (14 oz) can black beans, drained*
1 lg onion, sliced
1 can diced tomatoes
1/2 C beef or veggie broth
1 can whole kernal corn (or 1 1/4 C frozen corn)
1-2 T chili powder (I do 1 1/2 T)
1 tsp salt
1/4 tsp pepper
1 1/4 C GF Flour blend**
1/2 tsp xanthan gum**
1/2 C cornmeal
1 tsp salt
1/2 C oil
3 T cold water

1. In a large skillet brown meat and onion, adding beans when almost cooked. Add tomatoes, broth, corn, chili powder, salt, and pepper. Simmer for 10 minutes and pour into a 2 qt baking dish (pie plate, 11x7, 9x9).
2. While the sauce is simmering make the crust by mixing the flour, xanthan gum, cornmeal, and salt in a small mixing bowl. Add oil and mix with a pastry blender until mixed. Add water if too thick, it should be the consistency of soft, sticky, playdough. Cut 2 pieces of wax paper slightly longer than the pan you will be using (just worry about the length of the paper, the width of the paper is enough for all the pans). Place the dough between the paper and roll out to the size of the pan. Place pastry over sauce and cut a hole in the middle (I cut a few holes since I doubled the recipe and did it in a 9x13).
3. Bake in a 400-degree oven for 30-35 minutes (longer (35-45 minutes if you double into a 9x13) or until the top is lightly browned. Allow to sit for about 5 minutes before serving.
*Or 1 lb hamburger or 2 cans black beans
**For non-GF just use all-purpose and leave out the xanthan gum