If you live in Utah and the calendar says Saturday, October 30th, it is technically Halloween. We don't celebrate on Sunday so the trick or treaters go out on Saturday night. We usually don't get any kids because the church does a "trunk or treat" at the park. I've never been but I guess people decorate the trunk of their car and give out candy to the kids. Somehow the parents must feel safe about that, versus kids knocking on doors of people they don't know.
So, I decided to have Gayle and Mike and Steve over for dinner and experiment, once again, on them. Three new recipes, very brave of me! Since I had to work at the resort until 2 pm, it was like a week night so I picked recipes that were quick. The first thing I made was the dessert. Dark chocolate sorbet. Uber good but a little bit goes a long way! The noodles are super easy and would be a great weeknight side. Just hide the ramen noodle package. Steve gave me a really hard time about that! Unfortunately, Gayle was ill so she and Mike didn't make it, so I benefited with lots of leftovers. Yeah!! So, here we go!
Bon appetite and stay well until next time!
Hot and Sour Soup with shrimp and tofu
5 two cup servings
8 cups low-sodium chicken broth
2 tablespoons each light brown sugar, minced fresh ginger and low-sodium soy sauce
1 tablespoon each minced garlic and Sriracha sauce
4 cups shredded napa cabbage
2 cups sliced shitake mushrooms (3 1/2 oz.)
1 cup small-diced extra-firm tofu
1/2 cup minced red bell pepper
1 can sliced bamboo shoots, drained (8 oz.)
1/4 cup rice vinegar
2 tablespoons fresh lime juice
1 tablespoon cornstarch
12 oz. large shrimp, peeled, deveined and sliced in half lengthwise
1/2 cup bias-sliced scallions
2 serrano chiles, thinly sliced
Combine broth, brown sugar, ginger, soy sauce, garlic and Sriracha in a large pot. Bring the mixture to a boil, then reduce heat to a simmer.
Add cabbage, mushrooms, tofu, bell pepper and bamboo shoots; simmer 5 minutes.
Whisk together vinegar, lime juice and cornstarch in a small bowl for the slurry to thicken the soup. Return soup to a boil and stir in slurry. Boil soup until it's slightly thickened, 1-2 minutes.
Stir in shrimp and cook until opaque, about 3 minutes.
Serve soup with Cilantro noodles and garnish with scallions and serrano slices.
232 calories per serving
Cilantro Noodles
5 one cup servings
3 packages of ramen noodles (3 oz. each)
2 teaspoon canola oil
1 teaspoon toasted sesame oil
2 tablespoons minced shallots
2 tablespoons low-sodium soy sauce
salt to tast
1/2 cup chopped fresh cilantro
Blanch noodles in boiling water in a medium pot, 3 minutes. Drain noodels and rinse with hot water. Use a salad spinner to remove excess water.
Heat canola oil and sesame oil in a large nonstick skillet over medium-high. Add shallots and saute until softened, 2 minutes.
Deglaze skillet with soy sauce, then add noodles, tossing to combine. Season noodles with salt; stir in cilantro right before serving.
206 calories per serving
Dark Chocolate Sorbet
serves 4 to 6
3/4 cup unsweetened cocoa powder
1 cup granulated sugar
pinch of salt
2 cups boiling water
3 ounces bittersweet chocolate, chopped
1/2 teaspook vanilla extract
Whipped cream or vanilla ice cream optional
Freeze the canister of an electric ice cream maker overnight.
Combine cocoa, sugar and salt in a medium saucepan and whisk in 1/2 cup of the boiling water. Stir to make a thick, smooth paste. Slowly whisk in remaining water and bring to a bare simmer over low heat. Turn off heat and add chopped chocolate and vanilla, Stir until chocolate is completely melted.
Chill mixture in a meal bowl set over ice water. Stir occasionally, until thoroughly chilled. Churn in an ice cream maker according to manufaturer's directions. Transfer to an airtight container and freeze until desired consistency is reached.
Serve with a dollop of whipped cream or vanilla ice cream, if you like.
Sunday, October 31, 2010
Monday, October 25, 2010
Last weekend I had an awesome "me" weekend planned. Randy and Steve were leaving at the crack of dawn on Friday morning and heading out in the motor home for Raider/49er football, golf and all-around male bonding! I had all kinds of projects and "me" meals planned. That all changed in a flash on Wednesday afternoon when our bosses told us that a group of us were going to Malibu for the weekend to see the new resort. So, my "me" time became "we" time until Sunday evening!
It was a whirlwind trip. I was accompanied by Michelle and Shayley, Trevor, my boss, Renee, Marketing Director, and Eric, our General Manager. We left St. George late due to problems with the rental car. The drive down was so much fun! Renee had brought along tons of CDs for us to listen to and there was lots of "dancing" in the car. Trevor, who is quite the witty guy, kept us in stitches the entire drive. Eric kept it really interesting by asking us random questions like who our top 5 bands of all time are, favorite movie, best looking actor etc. It was amazing how different my answers were from the others, me being "Grandma Nancy"!
We finally settled in our rooms at about 1 am and Michelle, Shayley and I got up at 6 am and had breakfast with the guests, went on a hike with the guests, took a cardio circuit class, ate lunch with the guests, had a tour of the resort with Josh, the local GM, met with the owners, did some time in the hot tub, went to graduation and then had dinner on the Malibu beach. Awesome mussels and ahi tuna! We then left the resort at about 8:30am on Sunday and I arrived home at about 6 pm.
A couple of fun things about Saturday. Shayley did the beach hike but Michelle and I did the Reagan Ranch hike. Yes, that Reagan! But, that's not the fun part. When we got to the top, we were where they filmed MASH! We went up to the helicopter pad and the burnt-out jeep and ambulance are still there. Then, after dinner we were treated to a blast from the past musically. Peter Asher was at the resort. I didn't tumble as to who he was when I booked his stay. He is the Peter of Peter and Gordon from the 60s! So, the guests got a free concert (no Gordon as he is dead) starting with
Please lock me away
And don't allow the day
Here inside, where I hide with my loneliness
I don't care what they say, I won't stay
In a world without love
Sing it with me!!!
So, you may wonder what that has to do with food and a recipe! Well, on the way home, as I knitted 2 scarves in the very back of the Suburban, Shayley read a Shape magazine. There was a recipe for Harvest Lasagna with roasted butternut squash and ricotta cheese. I mentioned in my initial blog that there are some things that Randy won't eat and ricotta cheese is one of them. A texture thing I guess. So I made this while he was gone and it is really, really good. I brought leftovers in for Shayley and Michelle and they thought it was great as well.
Bon appetite and stay well until next time!
Harvest Lasagna
serves 8
1 1/2 pound peeled, seeded buttercup, kabocha or butternut squash
3 1/2 tablespoons olive oil
salt and freshly ground black pepper
8 ounces lasagna noodles
2 cloves garlic, minced
4 cups lacinato or regular kale, rinsed and cut into ribbons
2 tablespoons sliced fresh basil leaves
3 tablespoons all-purpose flour
2 cups nonfat milk
2 cups part-skim ricotta cheese
1 large egg
2 tablespoons minced fresh oregano
cooking spray
1 1/2 cups shredded part-skim mozzarella
Preheat oven to 350 degrees. Cut squash into thin slices and place on baking sheet. Drizzle with 1 tablespoon oil and a pinch of salt and pepper; toss to coat. Arrange in an even layer on baking sheet; roast for 30 minutes or until squash has softened. Remove squash from oven (keep oven on).
While squash roasts, bring a large pot of water to a boil. Add noodles and cook for 7 minutes or until al dente. Drain and rinse under cold water to prevent sticking. In a medium skillet, heat 1 1/2 teaspoons oil over medium-high. Add garlic; saute 2 minutes. Stir in kale and 1 tablespoon basil. Add 1/4 water to skillet and cover; cook 5 minutes. Remove cover, reduce heat to low; cook 3 minutes more. Set aside to cool.
In a medium saucepan, heat 1 1/2 teaspoons oil over medium-high. Add garlic; saute 2 minutes. Stir in kale and 1 tablespoon basil. Add 1/4 cup water to skillet and cover; cook 5 minutes. Remove cover, reduce heat to low; cook 3 minutes more. Set aside to cool.
In a medium saucepan, heat remaining 2 tablespoons oil over medium-high. Add flour; whisk 1 minute. Slowly whisk in milk and a pinch of salt; bring to a boil, whisking constantly. Continue whisking for 2 more minutes or until white sauce thickens. Remove from heat.
Stir ricotta into kale. Add egg and oregano; stir. Season with salt and pepper.
Coat a 9 by 13 inch baking dish with cooking spray. Spread 2/3 cup of sauce over bottom. Arrange a layer of noodles over sauce. Sprinkle half the mozzarella over squash. Top with remaining ricotta, followed by noodles. Top with remaining sauce, basil and mozzarella.
Coat a sheet of aluminum foil with cooking spray. Tent foil, sprayed side down, over lasagna. Bake 25 minutes. Remove foil; bake 15 more minutes to brown cheese slightly. Let lasagna rest for about 5 minutes before cutting.
Calories 389 per serving.
It was a whirlwind trip. I was accompanied by Michelle and Shayley, Trevor, my boss, Renee, Marketing Director, and Eric, our General Manager. We left St. George late due to problems with the rental car. The drive down was so much fun! Renee had brought along tons of CDs for us to listen to and there was lots of "dancing" in the car. Trevor, who is quite the witty guy, kept us in stitches the entire drive. Eric kept it really interesting by asking us random questions like who our top 5 bands of all time are, favorite movie, best looking actor etc. It was amazing how different my answers were from the others, me being "Grandma Nancy"!
We finally settled in our rooms at about 1 am and Michelle, Shayley and I got up at 6 am and had breakfast with the guests, went on a hike with the guests, took a cardio circuit class, ate lunch with the guests, had a tour of the resort with Josh, the local GM, met with the owners, did some time in the hot tub, went to graduation and then had dinner on the Malibu beach. Awesome mussels and ahi tuna! We then left the resort at about 8:30am on Sunday and I arrived home at about 6 pm.
A couple of fun things about Saturday. Shayley did the beach hike but Michelle and I did the Reagan Ranch hike. Yes, that Reagan! But, that's not the fun part. When we got to the top, we were where they filmed MASH! We went up to the helicopter pad and the burnt-out jeep and ambulance are still there. Then, after dinner we were treated to a blast from the past musically. Peter Asher was at the resort. I didn't tumble as to who he was when I booked his stay. He is the Peter of Peter and Gordon from the 60s! So, the guests got a free concert (no Gordon as he is dead) starting with
Please lock me away
And don't allow the day
Here inside, where I hide with my loneliness
I don't care what they say, I won't stay
In a world without love
Sing it with me!!!
So, you may wonder what that has to do with food and a recipe! Well, on the way home, as I knitted 2 scarves in the very back of the Suburban, Shayley read a Shape magazine. There was a recipe for Harvest Lasagna with roasted butternut squash and ricotta cheese. I mentioned in my initial blog that there are some things that Randy won't eat and ricotta cheese is one of them. A texture thing I guess. So I made this while he was gone and it is really, really good. I brought leftovers in for Shayley and Michelle and they thought it was great as well.
Bon appetite and stay well until next time!
Harvest Lasagna
serves 8
1 1/2 pound peeled, seeded buttercup, kabocha or butternut squash
3 1/2 tablespoons olive oil
salt and freshly ground black pepper
8 ounces lasagna noodles
2 cloves garlic, minced
4 cups lacinato or regular kale, rinsed and cut into ribbons
2 tablespoons sliced fresh basil leaves
3 tablespoons all-purpose flour
2 cups nonfat milk
2 cups part-skim ricotta cheese
1 large egg
2 tablespoons minced fresh oregano
cooking spray
1 1/2 cups shredded part-skim mozzarella
Preheat oven to 350 degrees. Cut squash into thin slices and place on baking sheet. Drizzle with 1 tablespoon oil and a pinch of salt and pepper; toss to coat. Arrange in an even layer on baking sheet; roast for 30 minutes or until squash has softened. Remove squash from oven (keep oven on).
While squash roasts, bring a large pot of water to a boil. Add noodles and cook for 7 minutes or until al dente. Drain and rinse under cold water to prevent sticking. In a medium skillet, heat 1 1/2 teaspoons oil over medium-high. Add garlic; saute 2 minutes. Stir in kale and 1 tablespoon basil. Add 1/4 water to skillet and cover; cook 5 minutes. Remove cover, reduce heat to low; cook 3 minutes more. Set aside to cool.
In a medium saucepan, heat 1 1/2 teaspoons oil over medium-high. Add garlic; saute 2 minutes. Stir in kale and 1 tablespoon basil. Add 1/4 cup water to skillet and cover; cook 5 minutes. Remove cover, reduce heat to low; cook 3 minutes more. Set aside to cool.
In a medium saucepan, heat remaining 2 tablespoons oil over medium-high. Add flour; whisk 1 minute. Slowly whisk in milk and a pinch of salt; bring to a boil, whisking constantly. Continue whisking for 2 more minutes or until white sauce thickens. Remove from heat.
Stir ricotta into kale. Add egg and oregano; stir. Season with salt and pepper.
Coat a 9 by 13 inch baking dish with cooking spray. Spread 2/3 cup of sauce over bottom. Arrange a layer of noodles over sauce. Sprinkle half the mozzarella over squash. Top with remaining ricotta, followed by noodles. Top with remaining sauce, basil and mozzarella.
Coat a sheet of aluminum foil with cooking spray. Tent foil, sprayed side down, over lasagna. Bake 25 minutes. Remove foil; bake 15 more minutes to brown cheese slightly. Let lasagna rest for about 5 minutes before cutting.
Calories 389 per serving.
Tuesday, October 19, 2010
Butternut Squash Soup
Well, it has been a really busy couple of weeks. I'll start with 2 weeks ago.
I made a quick trip up to the Salt Lake area the weekend of October 9th. My oldest grandson Braiden was going to be baptized on Saturday so I drove up after work on Friday and left early on Sunday morning. I am always surprised to see how much the Furlow/Frazier family can jam in one 16 hour day! There were 2 soccer games at the same time so I opted to go to Ethan's game because I was going to Braiden's baptism that afternoon. There is not much funnier than six 5 year olds playing soccer! Jen and Ryan then took Braiden to lunch so Denise and I took Katie, Lauren and Ethan to lunch. After the baptism, all the relatives came to Jen's house for dinner. I lost count but I'm pretty sure there were about 25 people at her house.
Jen has a big corner lot and all along the back of the yard she has a garden. Tons of tomatoes, zucchini, pumpkins, fruit trees etc. Ryan's sister Tenille helped herself to a bunch of ripe tomatoes for canning and Jen said that I could have a butternut squash. Since my butternut squash soup is one of my favorites, I was not going to say no! After walking around and around, the only squash I could see was a banana squash. A fine specimen, mind you, but not what I was looking for. She thought it was a butternut squash, (she apparently has never purchased one at the store!) but she said take is anyway. So I came home and purchased a butternut squash. Here is the first of my favorite butternut squash recipes.
Bon appetite and stay well until next time!
Butternut Squash Soup
8 servings (1 cup each)
Saute in 2 tablespoons olive oil and unsalted butter:
1 cup onion, diced
1 tablespoon garlic, minced
2 teaspoon minced fresh sage
1 teaspoon sugar
1/2 teaspoon red pepper flakes
1/8 teaspoon ground cinnamon
Stir in; add:
1/4 cup brandy
8 cups butternut squash, peeled, seeded, cut into 1" chunks
4 cups chicken broth
1 cup dry white wine
Finish with:
1/4 cup heavy cream
salt and pepper to taste
Saute onion, garlic, sage, sugar, pepper flakes and cinnamon in oil and butter in a large pot over medium heat. Cook until onion is soft, about 10 minutes.
Stir brandy into the onion mixture and cook for 1 minute; add the squash, broth and wine. Bring to a boil, reduce heat, partially cover and simmer until squash is tender, about 20 minutes. Working in batches, puree soup in a blender. Return soup to the pot.
Finish soup with cream, salt and pepper.
I made a quick trip up to the Salt Lake area the weekend of October 9th. My oldest grandson Braiden was going to be baptized on Saturday so I drove up after work on Friday and left early on Sunday morning. I am always surprised to see how much the Furlow/Frazier family can jam in one 16 hour day! There were 2 soccer games at the same time so I opted to go to Ethan's game because I was going to Braiden's baptism that afternoon. There is not much funnier than six 5 year olds playing soccer! Jen and Ryan then took Braiden to lunch so Denise and I took Katie, Lauren and Ethan to lunch. After the baptism, all the relatives came to Jen's house for dinner. I lost count but I'm pretty sure there were about 25 people at her house.
Jen has a big corner lot and all along the back of the yard she has a garden. Tons of tomatoes, zucchini, pumpkins, fruit trees etc. Ryan's sister Tenille helped herself to a bunch of ripe tomatoes for canning and Jen said that I could have a butternut squash. Since my butternut squash soup is one of my favorites, I was not going to say no! After walking around and around, the only squash I could see was a banana squash. A fine specimen, mind you, but not what I was looking for. She thought it was a butternut squash, (she apparently has never purchased one at the store!) but she said take is anyway. So I came home and purchased a butternut squash. Here is the first of my favorite butternut squash recipes.
Bon appetite and stay well until next time!
Butternut Squash Soup
8 servings (1 cup each)
Saute in 2 tablespoons olive oil and unsalted butter:
1 cup onion, diced
1 tablespoon garlic, minced
2 teaspoon minced fresh sage
1 teaspoon sugar
1/2 teaspoon red pepper flakes
1/8 teaspoon ground cinnamon
Stir in; add:
1/4 cup brandy
8 cups butternut squash, peeled, seeded, cut into 1" chunks
4 cups chicken broth
1 cup dry white wine
Finish with:
1/4 cup heavy cream
salt and pepper to taste
Saute onion, garlic, sage, sugar, pepper flakes and cinnamon in oil and butter in a large pot over medium heat. Cook until onion is soft, about 10 minutes.
Stir brandy into the onion mixture and cook for 1 minute; add the squash, broth and wine. Bring to a boil, reduce heat, partially cover and simmer until squash is tender, about 20 minutes. Working in batches, puree soup in a blender. Return soup to the pot.
Finish soup with cream, salt and pepper.
Sunday, October 3, 2010
Chicken Pot Pie Soup
We have a really nice produce co-op available in our area. It is actually available in 8 western states. Each Saturday we have the opportunity to participate. It's almost like Christmas morning because we never know what we will get! Actually, at my house, it's sometimes better than Christmas morning because we don't do a ton of gift exchanges, other than the kids and grandkids. We go to our pick-up place and there will be a laundry basket full of 5 or 6 fruits and another laundry basket full of 5 or 6 vegetables. Other than bananas that have never ripened and the okra that was in my basket this last Saturday, (that I left behind!) I've been thrilled each time I have participated.
So, last weekend I had some really nice button mushrooms that really needed to be used ASAP and a big bunch of celery. That sounded like a soup of some kind! So I opened my trusty binder that includes my soups and started thumbing through. Now, you are going to hear this many times in the future. This is one of my favorite soups! I love, love, love soup. And I don't think that it is just for the fall and winter months. I will eat soup year-round. That is just one thing I have in common with Oprah. We both love soup (I think her private chef fixes her soup every day for lunch), we both have a cocker spaniel, (she probably has several and they are even more spoiled than Rocky!), and we both have a BFF named Gayle. Mine happens to me my sister as well!
Back to the soup. This soup, like several of my favorites, includes dry sherry. Some of my readers will not want to use alcohol in their cooking. I understand that. I can't guarantee the rich flavor that this soup and others have if you don't use it. You might want to google or bing substitutes and see what comes up. Also keep in mind that with Thanksgiving coming up next month, this can easily become Turkey Pot Pie Soup.
Also, don't not do the puff pastry croutons! They add so much flavor and texture and are super fun in this soup. You do have to start looking at them after about 6 minutes in the oven as they can burn quickly.
Bon appetite and stay well until next time!
Chicken Pot Pie Soup
8 one cup servings
Sweat in 4 tablespoons unsalted butter;
Stir in:
1 cup onion, diced
1 cup celery, diced
1 cup button mushrooms, quartered
1/2 cup carrot, diced
2 teaspoon garlic, minced
1 1/2 cups red potatoes, diced
1/4 cup all-purpose flour
Deglaze with; Stir in:
2 tablespoon dry sherry
5 cups chicken broth
2 cups cooked chicken, shredded
2 tablepoon chopped fresh thyme
1 bay leaf
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
pinch of ground nutmeg
Add:
1/2 cup frozen corn kernels
1/2 cup frozen green peas
2 teaspoon fresh parsley
2 teaspoon fresh lemon juice
salt and pepper to taste
Sweat onion, celery, mushrooms, carrot and garlic in butter in a large pot over medium-high heat. Cook 3 to 4 minutes, then stir in potatoes and cook 3 more minutes. Whisk in flour; cook 1 to 2 minutes.
Deglaze with sherry, then stir in the broth, chicken and seasonings. Bring to a boil, reduce heat to medium, and simmer 10 to 15 minutes, or until thickened.
Add corn, peas, parsley and lemon juice. Season with salt and pepper.
Puff Pastry Croutons
Roll out; beat together and brush over:
1 sheet purchased puff pastry, thawed
1 egg
1 tablespoon water
Sprinkle with:
Kosher salt, paprika and grated Parmesan
Preheat oven to 450 degrees; line a baking sheet with parchment paper.
Roll pastry out on a lightly floured work surface to 1/4" thick. Beat egg with water, then brush over dough.
Sprinkle dough lightly with salt, paprika and Parmesan and cut into 1 1/2" squares. Transfer to the prepared baking sheet and bake 8 to 10 minutes, or until golden.
So, last weekend I had some really nice button mushrooms that really needed to be used ASAP and a big bunch of celery. That sounded like a soup of some kind! So I opened my trusty binder that includes my soups and started thumbing through. Now, you are going to hear this many times in the future. This is one of my favorite soups! I love, love, love soup. And I don't think that it is just for the fall and winter months. I will eat soup year-round. That is just one thing I have in common with Oprah. We both love soup (I think her private chef fixes her soup every day for lunch), we both have a cocker spaniel, (she probably has several and they are even more spoiled than Rocky!), and we both have a BFF named Gayle. Mine happens to me my sister as well!
Back to the soup. This soup, like several of my favorites, includes dry sherry. Some of my readers will not want to use alcohol in their cooking. I understand that. I can't guarantee the rich flavor that this soup and others have if you don't use it. You might want to google or bing substitutes and see what comes up. Also keep in mind that with Thanksgiving coming up next month, this can easily become Turkey Pot Pie Soup.
Also, don't not do the puff pastry croutons! They add so much flavor and texture and are super fun in this soup. You do have to start looking at them after about 6 minutes in the oven as they can burn quickly.
Bon appetite and stay well until next time!
Chicken Pot Pie Soup
8 one cup servings
Sweat in 4 tablespoons unsalted butter;
Stir in:
1 cup onion, diced
1 cup celery, diced
1 cup button mushrooms, quartered
1/2 cup carrot, diced
2 teaspoon garlic, minced
1 1/2 cups red potatoes, diced
1/4 cup all-purpose flour
Deglaze with; Stir in:
2 tablespoon dry sherry
5 cups chicken broth
2 cups cooked chicken, shredded
2 tablepoon chopped fresh thyme
1 bay leaf
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
pinch of ground nutmeg
Add:
1/2 cup frozen corn kernels
1/2 cup frozen green peas
2 teaspoon fresh parsley
2 teaspoon fresh lemon juice
salt and pepper to taste
Sweat onion, celery, mushrooms, carrot and garlic in butter in a large pot over medium-high heat. Cook 3 to 4 minutes, then stir in potatoes and cook 3 more minutes. Whisk in flour; cook 1 to 2 minutes.
Deglaze with sherry, then stir in the broth, chicken and seasonings. Bring to a boil, reduce heat to medium, and simmer 10 to 15 minutes, or until thickened.
Add corn, peas, parsley and lemon juice. Season with salt and pepper.
Puff Pastry Croutons
Roll out; beat together and brush over:
1 sheet purchased puff pastry, thawed
1 egg
1 tablespoon water
Sprinkle with:
Kosher salt, paprika and grated Parmesan
Preheat oven to 450 degrees; line a baking sheet with parchment paper.
Roll pastry out on a lightly floured work surface to 1/4" thick. Beat egg with water, then brush over dough.
Sprinkle dough lightly with salt, paprika and Parmesan and cut into 1 1/2" squares. Transfer to the prepared baking sheet and bake 8 to 10 minutes, or until golden.
Saturday, October 2, 2010
Stuffed Black Bean Quesadillas with corn and green chile sauce
So, this is the recipe I did with the left over black beans from my last blog. These make great left overs themselves!
Bon appetite and stay well until next time!
Stuffed Black Bean Quesadillas with corn and green chile sauce
Makes 8 servings
For the filling:
1 large red onion, chopped
1 large white onion, chopped
2 teaspoon canola oil
3 cloves garlic, sliced
1 jalapeno, seeded and diced
1 can diced green chiles (4 oz)
1 chipotle pepper in adobo, sliced
1/2 teaspoon ground cumin
2 cans black beans, drained, rinsed and lightly smashed (15 oz each)
2/3 cup frozen corn kernels
1/4 cup purchased green chile enchilada sauce
juice of 1 lime
salt to taste
For the quesadillas:
8 spinach or whole-wheat tortillas (8-inch)
1 cup shredded Mexican blend cheese, divided
1 egg lightly beaten with 1 tablespoon water
purchased pico de gallo
sour cream
Preheat oven to 375. Coat 2 baking sheets with nonstick spray.
Saute onions in oil in a large skillet over medium-high heat, about 5 minutes. Add garlic, jalapeno, green chiles, chopotle and cumin. Cook mixture until chiles are soft and fragrant, about 5 minutes.
Stir in enchilada sauce and lime juice; mix well. Season filling with salt and remove skillet from heat.
To assemble, place 1/2 cup filling on half of a tortilla, leaving a 1 inch border on the edge; sprinkle 2 tablespoons cheese over top of filling.
Brush exposed tortilla edges with egg wash. Fold tortilla in half, firmly pressing edges to create a seal. Poke 2 holes on 1 side to let steam escape; repeat filling and sealing with remaining 7 tortillas.
Transfer quesadillas to prepared baking sheets and bake until golden brown and puffed, 8 to 10 minutes. Let cool completely before freezing and storing. Serve with pico de gallo and sour cream.
To reheat: if frozen: microwave on high 3 to 4 minutes. If thawed: microwave on high 2 to 3 minutes.
Bon appetite and stay well until next time!
Stuffed Black Bean Quesadillas with corn and green chile sauce
Makes 8 servings
For the filling:
1 large red onion, chopped
1 large white onion, chopped
2 teaspoon canola oil
3 cloves garlic, sliced
1 jalapeno, seeded and diced
1 can diced green chiles (4 oz)
1 chipotle pepper in adobo, sliced
1/2 teaspoon ground cumin
2 cans black beans, drained, rinsed and lightly smashed (15 oz each)
2/3 cup frozen corn kernels
1/4 cup purchased green chile enchilada sauce
juice of 1 lime
salt to taste
For the quesadillas:
8 spinach or whole-wheat tortillas (8-inch)
1 cup shredded Mexican blend cheese, divided
1 egg lightly beaten with 1 tablespoon water
purchased pico de gallo
sour cream
Preheat oven to 375. Coat 2 baking sheets with nonstick spray.
Saute onions in oil in a large skillet over medium-high heat, about 5 minutes. Add garlic, jalapeno, green chiles, chopotle and cumin. Cook mixture until chiles are soft and fragrant, about 5 minutes.
Stir in enchilada sauce and lime juice; mix well. Season filling with salt and remove skillet from heat.
To assemble, place 1/2 cup filling on half of a tortilla, leaving a 1 inch border on the edge; sprinkle 2 tablespoons cheese over top of filling.
Brush exposed tortilla edges with egg wash. Fold tortilla in half, firmly pressing edges to create a seal. Poke 2 holes on 1 side to let steam escape; repeat filling and sealing with remaining 7 tortillas.
Transfer quesadillas to prepared baking sheets and bake until golden brown and puffed, 8 to 10 minutes. Let cool completely before freezing and storing. Serve with pico de gallo and sour cream.
To reheat: if frozen: microwave on high 3 to 4 minutes. If thawed: microwave on high 2 to 3 minutes.
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