the quesadilla is a food from the gods

yesterday i mentioned eating a ton of quesadillas, and today i decided it was once again time to make one.

the great thing about quesadillas is that you can put almost anything inside of them. lately i've been using spinach, portobello mushrooms, black beans, and cheese. even though the filling is good, i think my favorite part is dipping the wedges into sauce. mmm, sauce.

anyone who has seen me cook knows i rarely use measuring cups or spoons and prefer to eyeball things and taste as i go, so this recipe may need to be tweaked if you decide to try it.

mushroom, cheese, and bean quesadillas

4 oz portobello mushrooms, sliced
1/2 c onion, diced
2 cloves garlic, minced
4 tbsp olive oil
1 package chopped spinach
1 can black beans
1 cup shredded cheese (i like to use either monterey jack or a mix of mj and cheddar)
cumin, oregano
8" flour tortillas

cook spinach according to package instructions. drain or press well (usually i wring it in a clean dish towel or paper towel) and set aside.

in a saucepan saute half of the onion in half of the oil over medium heat for a few minutes. add garlic and cook for an additional minute. open the can of beans and drain about half of the liquid out. add beans to pan, along with a few large pinches of cumin and a bit of oregano. reduce heat to low. cook, stirring often, until most of the liquid has cooked off or thickened. remove from heat and set aside.

meanwhile, add the rest of onion and oil (you may use a dab of butter instead if you wish) to a pan and cook over medium heat. add garlic and mushrooms. cook until mushrooms have released their liquid. add spinach and stir to combine.

heat skilled over medium heat. (melt a bit of butter in the pan if you want.) place one tortilla in the pan and then add cheese, beans, spinach mixture, and more cheese to one half of the tortilla. be careful not to over-fill. if you put too much inside, it will ooze out while cooking or when cut up. use a spatula to fold and press down. once the bottom starts to brown, flip it over. heat until tortilla is brown and cheese is melted. slice and serve while still hot.

you can make at least 4 quesadillas with the beans but may run out of the spinach-mushroom mixture before that. it depends on how much you put in each one.


as far as dipping sauces go, i like to mix sour cream with cumin and use that or mash up some avocados for guacamole.

if you're a ranch fiend, try a dollop of ranch dressing with a drizzle of hot sauce.

fresh veggie overload!

these past few days i've been subsisting off of quesadillas. all of the dairy's been making me feel kind of gross so i thought today i should have something more healthy.

i've had my eye on the pioneer woman's favorite salad for a while so i was pretty psyched to make it today. lots of chopping. i realized when i was making the dressing that i didn't have sesame oil. disappointment! so i harassed my brother over text messages to try to get him to bring me the sesame oil in his apartment. after bribing him with freshly baked cookies (i started to make chocolate chip cookies when i was waiting), he called me and told me he was on his way.

now my brother is a meat-and-potatoes type of person. he rarely eats vegatables but admits to popping a frozen pizza in the oven a few days a week. when he came over with the coveted sesame oil i offered him some salad and he really liked it. sweet success! little brother does like some vegetables!

Asian Noodle Salad
adapted from Jamie Oliver by the Pioneer Woman

SALAD INGREDIENTS:

1 package linguine noodles, cooked, rinsed, and cooled

1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin
1 small bag bean sprouts
3 sliced scallions
3 peeled, sliced cucumbers
LOTS of chopped cilantro—up to one bunch

DRESSING:

Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped
More chopped cilantro—LOTS

Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.
*Dressing keeps up to three days before serving, WITHOUT cilantro.


this made a LOT of salad. pretty yummy though! i'll be eating off of this for the rest of the week. i think it would be tasty with some fried tofu (my brother suggested chicken, haha).

also ugh, i hate the way the lighting in my kitchen is yellow and how i fail at fixing pictures on the computer. oh well. hopefully i'll get better at that.

ice cream sandwiches

i don't really like ice cream but ended up buying a pint of ben and jerry's peanut butter cup a few days ago when i just had to have a peanut butter cup milkshake. there's no way i'd eat the rest of the ice cream any time this year so i decided to use cookies from yesterday to make some ice cream sandwiches.

my first attempt was a scoop of semi-melted ice cream plopped onto a cookie with another one squished on top. that didn't really work because the peanut butter cups prevented me from being able to squish everything together evenly.

after some thought i spread some ice cream on a plate and used a round metal measuring cup to cut out a round of ice cream. (i would've used a circular cookie or biscuit cutter if i had one.) then i simply put it on a cookie and then set another one on top.

my only problem with this is the size. you almost have to be snake-like and dislocated your jaw in order to take a bite! i toyed with the idea of making an open faced sandwich but ultimately decided bigger is better.