Veggies are delicious.
If you've paid any attention to anything I've ever said about cooking, you know that my strategy for deliciousness is simple: vegetables, and lots of them.
I visited Cait during my lunch break today, and she was making some yummy-looking spinach-tomato-orzo kind of thing, and I suddenly wanted spinach. I bought tortillas and cheese and refried beans yesterday to make microwave burritos some night when I don't have a lot of time, but suddenly, it was going to be spinach quesadillas.
I started looking up recipes and thinking about what other food I had, and it kind of turned into a veggie explosion.
I kind of cook by the seat of my pants, so there are no real quantities on this. I've indicated what I used, but it was really either what I had or what seemed like enough. I ended up with a bunch of leftover veggies (which was my intent), and they'll either be a salad or something else tomorrow.
Roughly, it goes like this:
--Heat olive oil (about a capful). Add onion (three slices from near the middle of a yellow onion, diced) and garlic (two medium-sized cloves, diced); sauté until the onion is transparent.
--Add button mushrooms (about half of the container I bought, sliced) and green pepper (three quarters of a pepper, chopped); sauté for a few minutes. Add spinach (two large handfuls, cut with kitchen scissors) and sauté about thirty seconds, just until spinach wilts.
--Take off stove, pour into bowl. Add tomato (two Roma, diced), black beans (about three quarters of a can), and corn (about two thirds of a small can). Season to taste with cumin, black pepper, garlic powder, chili powder, coriander, and/or anything else that smells good. Mix thoroughly. Drain any ridiculously superfluous amount of liquid.
--Clean out frying pan. (Talk on the phone for a while.* You can also wash the cutting board, etc., now, if you like.) Heat pan; turn burner down to medium-ish. Place one tortilla (I used flour, a medium size) on pan. When it starts to puff in places, flip tortilla. Sprinkle immediately with grated cheese (I had cheddar on hand) to cover lightly, then immediately cover with a fairly thin layer of the vegetable mixture. (It's important that you add everything really quickly, because the tortilla is cooking the whole time.)
--As soon as the cheese has melted, carefully transfer the whole thing to a plate. Fold in half, give a little smoosh, and let everything kind of cohere. Cut with a sharp knife and enjoy! (It will likely require a fork and knife--no finger food here.)
*This step is optional.
YUMMMMM. I only planned to eat one, then have some yogurt and raspberries (on sale at Bloom! Hooray!), but it was so good I made a second one and now I am stuffed. It was the kind of deliciousness that made me want to invite everyone over at once to share in the vegetable-licious bounty.
Remember, folks, vegetables are your friends!
I visited Cait during my lunch break today, and she was making some yummy-looking spinach-tomato-orzo kind of thing, and I suddenly wanted spinach. I bought tortillas and cheese and refried beans yesterday to make microwave burritos some night when I don't have a lot of time, but suddenly, it was going to be spinach quesadillas.
I started looking up recipes and thinking about what other food I had, and it kind of turned into a veggie explosion.
I kind of cook by the seat of my pants, so there are no real quantities on this. I've indicated what I used, but it was really either what I had or what seemed like enough. I ended up with a bunch of leftover veggies (which was my intent), and they'll either be a salad or something else tomorrow.
Roughly, it goes like this:
--Heat olive oil (about a capful). Add onion (three slices from near the middle of a yellow onion, diced) and garlic (two medium-sized cloves, diced); sauté until the onion is transparent.
--Add button mushrooms (about half of the container I bought, sliced) and green pepper (three quarters of a pepper, chopped); sauté for a few minutes. Add spinach (two large handfuls, cut with kitchen scissors) and sauté about thirty seconds, just until spinach wilts.
--Take off stove, pour into bowl. Add tomato (two Roma, diced), black beans (about three quarters of a can), and corn (about two thirds of a small can). Season to taste with cumin, black pepper, garlic powder, chili powder, coriander, and/or anything else that smells good. Mix thoroughly. Drain any ridiculously superfluous amount of liquid.
--Clean out frying pan. (Talk on the phone for a while.* You can also wash the cutting board, etc., now, if you like.) Heat pan; turn burner down to medium-ish. Place one tortilla (I used flour, a medium size) on pan. When it starts to puff in places, flip tortilla. Sprinkle immediately with grated cheese (I had cheddar on hand) to cover lightly, then immediately cover with a fairly thin layer of the vegetable mixture. (It's important that you add everything really quickly, because the tortilla is cooking the whole time.)
--As soon as the cheese has melted, carefully transfer the whole thing to a plate. Fold in half, give a little smoosh, and let everything kind of cohere. Cut with a sharp knife and enjoy! (It will likely require a fork and knife--no finger food here.)
*This step is optional.
YUMMMMM. I only planned to eat one, then have some yogurt and raspberries (on sale at Bloom! Hooray!), but it was so good I made a second one and now I am stuffed. It was the kind of deliciousness that made me want to invite everyone over at once to share in the vegetable-licious bounty.
Remember, folks, vegetables are your friends!