18 March 2017

Oven-Baked Vegetable Quesadillas

Veggie quesadillas are a great way to use up whatever iffy vegetables you have on hand! As long as you have tortillas, cheese, and spices then the rest comes together pretty easily. Because I'm both lazy and impatient, I like to bake my quesadillas on a sheet pan (rather than one at a time in a skillet on the stove) so they're all ready to eat at the same time!

I used a mix of leftover veggie tray produce in these quesadillas -- red and green bell peppers, summer squash, zucchini, and mushrooms -- but any vegetables you like would work well. For example, when corn is in season, I've made these with leftover roasted corn on the cob, zucchini, onions, and black beans.


Because healthy eating is supposed to be the name of the game, I used Mission Carb Balance tortillas which have 19 grams of fiber per tortilla, but still taste exactly like regular flour tortillas. Some day, I'll get The Husband to eat multigrain tortillas, but for right now ... needs must.

Anyway, these quesadillas go together in a flash. The most time-consuming part is pre-cooking the vegetables and you could probably skip that if you prefer more crunch!


Just stir-fry the vegetables over high heat in a nonstick skillet with a splash of low-sodium fat-free chicken broth until the mushrooms brown and the peppers start to blister. Then remove from heat and season with whatever Mexican or Southwestern seasoning blend you have on hand (I used Penzey's salt-free Arizona Dreaming).

Then spritz one side of two tortillas with cooking spray (or brush them with a little olive oil). Place lubricated side down on an ungreased baking sheet. Top each tortilla with the vegetables.


Add the tomatoes. I used a 10 oz can of Aldi's Casa Mamita house brand diced tomatoes with green chilies, because they're pleasantly zippy and much more of a petite cut, making them perfect for dishes where you want the tomato to blend in. I saved the remainder of the can to use later in with week in taco pizza.


And now for the delicious cheeses! I used part of a bag of Cabot's Mexican shredded cheese blend leftover from who-knows-when, but any shredded cheese you like is good. While we tend to have more cheddar than anything else on hand, I can tell you Colby-Jack and Pepper Jack work well.


Top everything with another tortilla. Spritz that tortilla with cooking spray and then pop the pan in the 450°F oven for 10 minutes or until the quesadillas look golden brown on top and a little dark around the edges.

And then gobble down the hot, cheesy, messiness and go shovel some more &#%!@?! snow.


Oven-Baked Vegetable Quesadillas

Yield: 2

Ingredients

  • 8 oz sliced assorted chopped peppers and other vegetables
  • 1 tbsp fat-free low-sodium chicken broth
  • 2 tsp salt-free Mexican or Southwestern seasoning blend
  • 4 8-inch flour tortillas
  • ½ cup well-drained canned diced tomatoes with green chilies
  • 4 oz shredded Mexican cheese blend

Instructions

  1. Preheat oven to 450°F.
  2. Stir-fry vegetables in a nonstick skillet with broth over high heat until the vegetables look blistered and mushrooms are brow. Remove from heat and season.
  3. Spritz one side of two tortillas with cooking spray. Place spritzed side down on an ungreased baking sheet.
  4. Top each tortilla with vegetables, tomatoes, and cheese.
  5. Cover with remaining tortillas and spritz tops with cooking spray.
  6. Bake at 450° for 10 minutes or until tortillas are golden brown.
  7. Cut into wedges. Serve with guacamole, if desired.

16 March 2017

Improv Cooking Challenge: Potatoes & Chives

I was really excited about March's Improv Cooking Challenge ingredients -- potatoes and chives -- because we'd been having such a mild winter that the chive plants in my sheltered back bed never properly died back and I've had fresh chives on hand all winter! Or ... most of the winter. As soon as I made this potato salad, dark clouds massed on the horizon and BLAM! a foot of snow buried everything. Happily, chive plants are hardy as weeds and I'll be knee-deep in chives in another month or so.

This salad would look really attractive garnished with chive blossoms, but SNOW ...

While Potato salad isn't particularly exciting or adventurous, it is one of my favorite foods and I love to tinker with it, trying new variations of dressings, etc. With this salad, I've tossed the hot potatoes with a mixture of oil, vinegar, and mustard -- the potatoes absorb the mixture as it cools and, I feel, the becomes much more flavorful this way. If you are part of the no-mayonnaise-in-my-potato-salad brigade, you could easily omit the mayo ... although you would be missing out on the marvelous combination that is potato and mayonnaise and I would judge you. I used ready-made garlic mayonnaise in this recipe, but you could make your own by combining crushed garlic or garlic paste with mayonnaise until it tasted garlicky enough for you.

Yes, the mayonnaise was expired. Yes, I took it back to the shopped for an unexpired one.

Tangy Potato & Chive Salad

Yield: 6

Ingredients

  • 1½ lbs red potatoes, halved or quartered into bite-size pieces
  • 4 scallions
  • 3 Tbsp olive oil
  • 1 Tbsp white wine vinegar
  • ½ tsp zippy yellow mustard
  • ¾ cup garlic mayonnaise
  • 3 Tbsp chopped fresh chives
  • Salt & freshly ground black pepper

Instructions

  1. Cook the potatoes in boiling water for about 10 minutes or until easily pierced with a knife.
  2. While potatoes cook, chop all the white and light green parts of the scallions and set aside.
  3. Whisk the oil, vinegar, and mustard together and set aside.
  4. Drain the potatoes. While the potatoes are still hot and steamy, gently toss them with the mustard mixture and the scallions. Allow to cool to room temperature.
  5. Gently fold in the mayonaisse and chives. Chill the salad until ready to serve.
  6. When ready to serve, season with salt and pepper and, if desired, garnish with additional chives and scallions.

Mmm ... potatoes! One of nature's perfect foods.

For anyone new to my blog, the Improv Cooking Challenge is a monthly blog hop where two ingredients are assigned, participants must make a new-to-their-blog recipe using both ingredients, and publish a blog post about it on the third Thursday of the month. If you think that sounds like fun, click on the Improv Cooking Challenge logo below.