Spinach and Goat Cheese Quesadillas

The last in the quesadilla series. There is one more recipe, but it is called "mushroom quesadillas" which automatically disqualifies it from my attention. This recipe I tried because the Robber is in love with spinach and in my efforts to love him I am attempting to incorporate spinach into the things that I love.

It is a losing battle. (He loves mushrooms too but I guess there are limits to my love.)

Not that these were bad. Just that they weren't my favorite. Given the choice I would put black beans between my goat cheese and red pepper (because of course I added roasted red pepper to this recipe, just because I had it) than the spinach. I wilted some left over basil for the mix also.

I was having a g-chat conversation with my old roommate K. the other night who said she mostly just throws things together these days, which is a valuable skill, but I think for me while I might modify most of the recipes I make in some way, I still very much am in an exploration phase of cooking. I crave ideas, combinations, new ways of production. I don't have a fully developed cooking tool box with which to magically throw all by myself. I am still so very much a student. I saw someone post on Facebook how they were learning to cook and were approaching it by making some very fancy sounding things. I don't think I'm even like that. Eventually the goal is to do it all-- throw things together, make a gourmet meal, feed a batch of hungry kids. The approach for now is just to become familiar enough with a variety of basics that I could move one direction or the other in the future.

For now, I am grateful to have made the following discoveries from these quesadillas:

1) Melted goat cheese!

2) Roasted red peppers!

and

3) Vegetables as the primary quesadilla component

And I think those are lessons I can use in every direction of my cooking. So without further ado, I give you spinach and goat cheese quesadillas from Ms. Shulman:

http://www.nytimes.com/2011/03/18/health/nutrition/18recipehealth.html?ref=nutrition

Ingredients:

1 6-ounce bag baby spinach or 1 bunch spinach, stemmed

1 tablespoon extra virgin olive oil

1 to 2 garlic cloves (to taste), minced

Salt and freshly ground pepper

4 corn tortillas

2 ounces goat cheese, crumbled (1/2 cup)

Directions:

1. Wash the spinach but do not dry. If using bunch spinach, chop coarsely. Heat the olive oil over medium heat in a large, heavy frying pan. Add the garlic. Cook until fragrant, about 30 seconds, then stir in the spinach. Raise the heat, and stir just until the spinach wilts. Remove from the heat. Press down on the spinach with the back of your spoon, and drain off any water in the pan. Season to taste with salt and pepper.

2. In a microwave: Place a corn tortilla on a plate. Top with half the spinach, and spread in an even layer. Sprinkle on half the cheese, and top with another tortilla. Press down gently, then microwave for 1 to 1 1/2 minutes, until the cheese has melted. Remove from the microwave, cut into quarters or sixths, and serve. Repeat with the remaining ingredients.

In a pan: Place a corn tortilla in the pan. Top with half the spinach, and spread in an even layer. Sprinkle on half the cheese. Turn the heat to medium-high, and heat until the cheese begins to melt. Place another tortilla on top of the cheese, and press down lightly. Flip the quesadilla over in the pan, and heat for about 30 seconds or until the cheese has melted. Flip back over, and remove to a plate. Cut into quarters or sixths, and serve. Repeat with the remaining ingredients.

Yield: Two quesadillas.

Advance preparation: The cooked spinach will keep for a couple of days in the refrigerator. Reheat gently before assembling the quesadillas.

Nutritional information (per quesadilla): 272 calories; 8 grams saturated fat; 1 gram polyunsaturated fat; 7 grams monounsaturated fat; 30 milligrams cholesterol; 17 grams carbohydrates; 3 grams dietary fiber; 211 milligrams sodium (does not include salt to taste); 13 grams protein.