Carmelized Onion and Goat Cheese Cornbread

I made this with the Robber to eat with Pluto's ratatouille as part of our favorite cornbread and ratatouille meal. Smitten Kitchen is right: the goat cheese doesn't really stand out and the texture of the cornbread is more cakey and moist than dry like a traditional cornbread. Truthfully I like my standard cornbread better with the ratatouille flavors, but this cornbread had a hold on me. I couldn't stop snacking on it. I made it in a 9 x 13 glass pan and left out the corn. I loved the onions on the top and would double them in the future, but the Robber didn't care for them and would leave them out in the future. Hrrrmmmm. Oh well. I definitely won't be making this every time I make cornbread because it is so much more work than my standard recipe, but I won't be forgetting about it either!

From Smitten Kitchen:

http://smittenkitchen.com/2009/03/caramelized-onion-and-goat-cheese-cornbread/

Ingredients:

1 C. coarse cornmeal

2 C. buttermilk

1-2 T. oil, butter or a combination thereof

1 C. onion in a 3/4-inch dice

1 3/4 C. all-purpose flour

1 1/2 T. baking powder

1/4 tsp. baking soda

1 tsp. salt

6 ounce log of soft goat cheese, at room temperature

2 T. honey

1/4 C. granulated sugar

3 large eggs

2 T. unsalted butter, melted

Optional: 2 1/2 C. fresh or frozen corn kernels

1 T. bacon fat, vegetable oil or butter

Directions:

1. The night before baking the cornbread, soak the cornmeal in the buttermilk. Cover and leave at room temperature overnight. (I just mixed them together at the beginning and let sit while preparing the rest of the ingredients.)

2. Preheat the oven to 350°F.

3. Heat a large saute pan to medium and coat the bottom with 1 to 2 tablespoons of oil, butter or a combination thereof. Add the onions and cook them until they’re well-caramelized with browned edges. Season with salt and set aside.

4. Sift together the flour, baking powder, baking soda and salt and set aside. (Or you can do this while you are cooking the onions.)

5. In a large mixing bowl, beat the goat cheese until fluffy. Add the eggs, one at a time and scraping down the bowl between each. (It may look a little curdly at this point, don’t worry. It all comes back together in the oven.) Add the melted butter, honey, sugar and cornmeal/buttermilk mixture and mix until smooth. Add the flour mixture and stir until combined and then gently stir in the corn kernels, mixing them until the ingredients are evenly distributed.

6. Place one tablespoon of bacon fat, vegetable oil or butter in a 10 inch round cake pan (you can also use a cast-iron skillet, 9 by 13-inch baking pan or a 12-inch square pan). Place the pan in the oven for 5 to 7 minutes, until the fat gets very hot. With good pot holders, remove the pan and tilt it to grease the corners and sides. Pour in the batter, spreading it evenly and sprinkle the caramelized onion evenly over the top.

7. Bake for about 30 minutes, or until the cornbread is firm and springing (the baking time will depend on the size and type of pan) and a toothpick inserted into the center comes out clean.

8. Allow the bread to cool in the pan for at least 15 minutes before slicing it into squares or wedges. Serve immediately.

White Bean Chicken Chili

This recipe I did not make, but rather enjoyed at the home of our friends H&J D. I asked H for the recipe because it was so delicious, but also rather different than the chili I make and I like having two or three versions of a dish in my box o' dishes, just because. I loved the white beans and the lighter feel of this chili, and the Robber ate two big bowls (I think mostly to get away with eating four more pieces of cornbread, bless his cornbread loving heart.)

From All Recipes:

http://allrecipes.com/Recipe/white-bean-chicken-chili/detail.aspx

Ingredients:

4 T. olive oil

2 onions, chopped

4 cloves garlic, minced

2 14.5 oz cans chicken broth

3 tomatillos, chopped

2 16 oz. cans seasoned diced tomatoes

1 jar salsa verde

2 7 oz. cans diced green chiles

1 tsp. dried oregano

1 tsp. ground coriander seed

1/2 tsp. ground cumin

4 ears fresh corn or one bag frozen corn

2 lbs diced, cooked chicken meat

2 15 oz. cans white beans, drained and rinsed

Chili powder, to taste

Salt and pepper, to taste

Lime slices for garnish

Directions:

1. In large pot, heat oil and saute onion and garlic until soft.

2. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil and let simmer for 10 minutes.

3. Add corn, salsa, chicken, and beans: simmer for 45 more minutes. Season with salt and pepper to taste and serve.

Corn Buttermilk and Chive Popovers

I don't read Smitten Kitchen very often because I find the pictures confusing, so I'm not sure exactly how I stumbled across this recipe, but once I found it I knew I had to try it as I am on a kick about putting fresh fruit/veggies into everything these days. (And I love popovers.) I had a few women over for a pre-Relief-Society broadcast dinner and served these along with the Greek panzanella. They were delicious! I made 1.5 times the recipe in 12 muffin cups and added a little bit of chopped dill just because I had it. They shrank right out of the oven, but they were huge and puffy when I took them out. Don't know how to fix that, but for the flavoring is a nice twist on the classic popover that I enjoyed.

Adapted from Smitten Kitchen to make 12 popovers in a muffin tin:

http://smittenkitchen.com/2011/07/corn-buttermilk-and-chive-popovers/

Ingredients:

1 1/2 C. buttermilk

3/4 cup corn kernels (takes 1.5 cobs-ish)

5 large eggs

1 1/2 T. melted butter

1 1/2 C. all-purpose flour

1 1/2 T. yellow cornmeal

1 1/2 tsp. granulated sugar

3/4 teaspoon table salt

Freshly ground black pepper (I omit this)

1 1/2 T. snipped fresh chives

Optional: 1 1/2 T. chopped fresh dill

2 T. butter cut into 12 pieces

Directions:

1. Place buttermilk and corn in a blender together and blend for just 3 seconds — you’re looking to break up the corn a bit, not puree it. Add the eggs and the melted butter and blend for one second more.

2. Add the flour, cornmeal, sugar, salt, pepper, dill and the chives and blend again until barely combined, some lumps are fine.

3. Set the batter aside to rest while you preheat your oven to 375 degrees, about 15 minutes. Take pan out of oven and add a little piece of butter to each muffin cup, place back in oven until butter is melted and brown. Remove tin from oven and fill each muffin cup slightly almost full with batter.

4. Bake popovers for 10 min at 425F and then reduce heat to 350F and bake for 20 to 25 more minutes. Try not to open the oven door! Crack it just 1-inch to take a peak if absolutely necessary towards the end. Popovers are done when they’re tall and bronzed. Flip popovers out onto cooling rack and let cool for a few minutes before tearing in. Best if served warm.

Corn Cakes with Tomato-Avocado Relish

Last Friday I stole a meal from Annie and made this along with her amazing raspberry-lemonade bars and some roasted potato wedges for the Robber. It was a variation on the ratatouille-on-cornbread theme, and received with almost equal enthusiasm. The meal just tasted healthy and the flavors of the cakes and relish worked together well. In fact, the cakes do a little better with the relish than as stand alone, but they would also be good with regular salsa and some melted cheese or sour cream. I made larger cakes-- using 1/4 C. and frying them like a pancake, and they turned out puffy and golden and just the right size for piling on lots of the relish. Annie also recommends eating them with some ranch dressing, but I don't think that is necessary because the relish is so delicious by itself.

From Ezra Pound Cake by way of Annie's Eats:

http://annies-eats.net/2011/08/25/corn-cakes-with-tomato-avocado-relish/

Ingredients:

For the cakes:

3 large ears of corn, shucked

1 cup all-purpose flour

½ C. cornmeal

¼ C. red onion, finely diced

¼ C. thinly sliced fresh basil

1 tsp. baking powder

½ tsp. baking soda

Coarse salt and freshly ground pepper

2 large eggs, lightly beaten

2 T. buttermilk

2 T. unsalted butter, melted

Canola or vegetable oil, for frying

For the relish:

1 large tomato, cored and chopped

1 scallion, minced

1 T. minced fresh basil

1 clove garlic, minced

Juice of half a lime

1½ tsp. olive oil

1½ tsp. white wine vinegar

Coarse salt and freshly ground pepper

1 ripe avocado, pitted and diced

Directions:

1. Cut the corn kernels off of the cobs and place in a large bowl. Place 2 cups of the corn kernels in the food processor and pulse several times, until the corn is slightly pureed but still chunky. Scrape the mixture into the bowl with the remaining corn kernels.

2. Add the flour, cornmeal, onion, basil, baking powder, and baking soda to the bowl. Season with salt and pepper to taste. Stir to mix well. Add the eggs, buttermilk, and butter, and stir just to combine.

3. To make the relish, combine all of the ingredients except the avocado in a medium bowl and mix well to combine. Cover and refrigerate until ready to serve, up to 2 days. Just before serving, mix in the avocado.

4. Place a large skillet over medium heat. Add just enough oil to barely cover the bottom of the pan and heat until sizzling hot. Scoop the batter into the skillet a heaping tablespoon at a time, cooking the cakes in batches of 4 or 5 so that they are not touching. Fry 1-2 minutes per side, until golden brown. Transfer the cooked cakes to a wire rack and repeat with the remaining batter.

5. Serve immediately topped with the relish and drizzled with ranch dressing, if desired.

Savory Cornbread Muffins With Jalapenos and Corn

When I clicked on my link to this recipe found in the NYTimes, a little box popped up informing me that I only had 2 of 20 articles left for free this month. Boo you NYTimes! Boo! I am a little bitter about them making me pay for digital access, but I guess all is fair game and who am I to get access to such never-ending everything for free? I have only been religiously reading their paper for over ten years now. I am sad.

But anyway. The muffins. Not my favorite, either, although I might make them again to serve with a potato soup and some collared greens. The article suggests serving them with soup and salad for lunch and I suspect that might be their best use. They are not bad, just not my favorite. They are a rare savory muffin, which makes them different than most muffins which are sweet, and thus versatile in helpful ways. I served them at a visiting teaching breakfast with the Southwest Potatoes also recorded on this blog, and other women brought orange juice and fruit and so all in all it was a well-put together meal and very tasty, but the muffins are not good enough as a stand alone item to bring as a potluck item. Only as part of a synchronized meal. I think they might be better with white instead of wheat flour, as over all the muffin has a heavy and not chipper feeling to it and if I make this again I think I will try it. I did add the cheese-- sharp cheddar-- and would do so again.

From Martha Rose Shulman's Recipes for Health series: http://www.nytimes.com/2011/03/02/health/nutrition/02recipehealth.html?ref=recipesforhealth#

Ingredients:

1 cup yellow cornmeal, preferably organic stone-ground
1 cup whole-wheat flour
3/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon finely chopped fresh sage or 1 teaspoon rubbed sage
2 eggs
1 1/2 cups buttermilk
1/4 cup canola oil
1 tablespoon honey
1 cup corn kernels
2 tablespoons minced jalapeños
1/2 cup grated Cheddar or Monterey Jack (optional)

Directions:

1. Preheat the oven to 400 degrees with the rack positioned in the upper third. Oil or butter muffin tins.

2. Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda. Stir in the sage. In a separate bowl, beat together the eggs, buttermilk, oil and honey. Whisk or stir the cornmeal mixture into the liquid mixture. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl. Fold in the corn kernels, minced jalapeño and optional cheese.

3. Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 20 to 25 minutes until lightly browned and well risen.

Yield: Twelve muffins, depending on the size of your muffin tins.

Advance preparation: These keep for a couple of days out of the refrigerator, for a few more days in the refrigerator, and for a few months in the freezer.

Nutritional information per muffin (based on 12-muffin yield; does not include optional cheese): 161 calories; 1 gram saturated fat; 2 grams polyunsaturated fat; 3 grams monounsaturated fat; 32 milligrams cholesterol; 23 grams carbohydrates; 2 grams dietary fiber; 362 milligrams sodium; 5 grams protein

Enchiladas

I decided to make enchiladas. I am on a Mexican food kick, having escaped the dreary North-ness of Rochester and come back to the land of mangoes and strawberry. I made Bob purchase some Mexican hot chocolate at the grocery store (they have Mexican hot chocolate! and tostada shells here!) and I have been drinking it, with my Mother's almond cookies and whipped cream, like a mad woman. What a world.

It turns out that enchiladas can be found in great variety, and upon reflection, don't require a recipe. Nonetheless, I went forth in search of enchilada recipes, and considered especially these listed below:

http://www.epicurious.com/recipes/food/views/Layered-Chicken-Enchiladas-with-Tomatillo-Cilantro-Sauce-232700

http://www.epicurious.com/recipes/food/views/Garden-Vegetable-Enchiladas-5672

http://www.wordofwisdomliving.com/home/beths-vegetarian-enchiladas.html

http://www.epicurious.com/recipes/food/views/Chicken-and-Green-Olive-Enchiladas-4965

http://joeandanna.blogspot.com/2008/06/beef-enchiladas.html

In the end, I parselled together a pan of chicken and a pan of beef enchiladas, with similarities between the two, out of what I had available. Unfortunately, as it was all parselly, I don't have recorded some of the exact measurements or amounts. It mattereth not. The Robber fell head over heels for the chicken variety-- thanks in part to the secret ingredient (feta cheese!)-- and I was, perhaps, more satisfied with the beef. A lovely meal that has stretched over dinners and lunches and only now is on its last legs. I present to you:

Chicken Enchiladas

Ingredients:

12 wheat tortillas (the medium size 8 inches?)

4 chicken breasts, boiled and diced
1 cup fresh spinach leaves
2/3 diced red bell pepper
5 green onions, chopped
1 green zucchini, chopped
1 container feta cheese (4-6 oz.)
1 big old can green enchilada sauce (removed 1.5 cups for topping)
8 oz. pepper jack cheese, grated
1 can olives, minus some for topping

On top I put:

1.5 cups green enchilada sauce
4 oz. pepper jack cheese, grated
Remainder of olives
2 small tomatoes, chopped
1/3 cup chopped fresh cilantro


Directions:

1. Mix all the filling ingredients together in a big bowl. Use 1/3 to 1/2 cup filling per tortilla, put all 12 tortillas in 9 x 13 pan. Top by pouring remainder of sauce over enchiladas evenly, then the cheese, and finally olives, tomatoes, and cilantro.

2. Bake at 375F for 25 minutes on middle rack, then increased temp to broil and broiled 5-10 minutes until top of enchiladas becomes light brown and toppings are crispened, just a little. Serve with sour cream.


Beef Enchiladas

Ingredients:

18 corn tortillas (smallest size 4-6 inches?)

1/3 diced red bell pepper
1/3 bag frozen corn, thawed
5 green onions, chopped
1 can black beans
8 oz. colby jack cheese, grated (use sharp cheddar in the future)
1.5 lbs. ground beef, browned and cooked with 1/2 of a chopped onion
1 big old can red (picante hot) enchilada sauce minus 1.5 cups
1 cup Mexican hot chocolate! (This was just a random add-in. So unnecessary, but why not?)

On the top I put:

1.5 cups of red enchilada sauce
4 oz. pepper jack cheese
2 chopped small tomatoes
1/3 cup chopped fresh cilantro

Directions:

1. Mix all the filling ingredients together in a big bowl. Use 1/4 cup filling per tortilla, put all 12 tortillas in 9 x 13 pan. Top by pouring remainder of sauce over enchiladas evenly, then the cheese, and finally olives, tomatoes, and cilantro. There was some filling left over, which we froze and hopefully can use in the future. Could also use bigger tortillas, maybe that would help use all the filling.

2. Bake at 375F for 25 minutes on middle rack, then increased temp to broil and broiled 5-10 minutes until top of enchiladas becomes light brown and toppings are crispened, just a little. Serve with sour cream.

Southwest Potatoes, with Patience

Another recipe off of my Gmail list of NYTimes breakfast foods to try out. I wanted to do something a little different, so I convinced the Robber to let me make these for him this last Sunday---- for lunch. Because of course, we didn't get up in time to make breakfast. We didn't have any chili powder, so I used 1/2 tsp. red pepper and 1/2 tsp. cumin and they turned out very spicy but deliciously so. Still, if you are less of a spicy person, I would say you could omit the spices altogether and it would still be good with the flavors of the corn and beans and browned potatoes and be just fine, or try out the chili powder and see how it goes. I think I'm inclined to stick with the red pepper and cumin because the Robber liked them so much, and I like making things the way the Robber likes them.

Complete recipe from the Minimalist here: http://www.nytimes.com/2010/09/08/dining/08minirex.html

Ingredients:

5 tablespoons olive oil, or more as needed
2 tablespoons minced fresh jalapeño, or to taste (I omitted these)
1 to 1 1/2 cups corn kernels, fresh or frozen
Salt and black pepper
2 pounds new potatoes, peeled and cut into 1-inch chunks (I used red potatoes, unpeeled)
1/2 to 1 teaspoon chili powder, or to taste (I used 1/2 tsp. red pepper plus 1/2 tsp. cumin)
1 14-ounce can black beans, well drained
3/4 to 1 cup grated Cheddar or jack cheese

1/2 cup chopped fresh cilantro, for garnish.

Directions:

1. Put 1 tablespoon of oil in a large skillet over medium heat. When hot, add jalapeño and corn, and sprinkle with salt and pepper; let sit for a moment. When corn begins to brown, shake pan to distribute for even browning. Remove corn.

2. Add remaining oil to pan. When hot, add potatoes. Cook, undisturbed, until they begin to brown around edges and release from pan, about 10 minutes. Continue, at least 15 more minutes, turning potatoes to brown all sides without stirring too often. Add oil if needed to prevent sticking, and lower heat if needed to prevent scorching. When potatoes are tender and golden, add chili powder, corn and beans.

3. Turn on broiler. Place rack about 4 inches below. Transfer potatoes to a baking dish, sprinkle with cheese and run under broiler until cheese is melted and beginning to brown, 2 to 3 minutes. Garnish with cilantro.

Yield: 4 to 6 servings.

Post-edit: Both times I have made this recipe now I have wanted to double the cheese for the topping, but have only grated the additional cheese after putting the cheese on and finding it wanting. Next time I will just go ahead and double the cheese right off the bat.

I also used the chili powder the second time I made these and the result was not at all too spicy but I think just right for people who don't like a mouthful of spiciness, but some flavor.

Green Beans With Corn

After a long hiatus, I dipped back into my Indian cookbook by Balkejar et al. to create a dish for a family medicine potluck. I wanted to make something that wasn't carbohydrate-full, like most of the fare for potlucks. This dish, while having its problems, certainly fit well into the rest of the foods presented and got eaten entirely, although no one commented on it to me. Overall I found it rather too strong and wished that the flavors of the ginger and the garlic were less overpowering, although admittedly the combination was rather interesting. In the future I might half the amount of the spices (as well as the salt-- too much), or substitute a smaller amount of powdered ginger and garlic salt for the actual ginger and garlic. I used fresh green beans, which are my current favorite fresh vegetable, and cooked for the same amount of time with nice effect. The green beans were cooked but still a bit crunchy at the end, just how the Robber would like them. I also omitted the red chile, and seeing as how it was spicy enough without it, didn't feel the loss. Furthermore, I found the kidney beans somewhat superfluous. Like all recipes like these, the proportions are probably best played with to find something most satisfactory to you, but following the original recipe will yield a tasty-- if strong--vegetable product.

Ingredients:

1 tsp. oil
1/4 teaspoon mustard seeds
1 medium red onion, diced
1/3 cup frozen corn kernels
1/4 cup canned red kidney beans, drained
6 oz. frozen green beans
1 fresh red chile, seeded and diced
1 garlic clove, chopped
1-inch piece fresh ginger root, finely chopped
1 T. chopped fresh cilantro
1 tsp. salt
1 medium tomato, seeded and diced, to garnish

Directions:

1) Heat the oil in a karahi, wok, or heavy pan for about 30 seconds, then add the mustard seeds and onion. Stir-fry for 2-3 minutes.

2) Add the corn, red kidney beans, and green beans. Stir-fry for 3-5 minutes.

3) Add the red chile, chopped garlic and ginger, cilantro, and salt and stir-fry for 2-3 minutes.

4) Remove the pan from the heat. Transfer the vegetables to a serving dish and garnish with the diced tomato.

Nutritional Notes

Serves 4-- per serving:
84 cal energy
3.44 g fat
0.50 g saturated fat
11.13 g carbohydrate
2.70 g fiber

Corn with Mint

Thanks again to the NYTimes, I tried like a third of their recipes this year. This recipe produces a corn dish with a very interesting texture due to the frying. While the texture perhaps is not my favorite (it makes the kernels more rubbery), the toasted flavor of the corn is quite inviting and I found the mint to be an underwhelming complimentary flavor, I might even consider adding in a little bit more. I halved this recipe, used frozen corn thawed in advance, and thus only cooked it in one batch.

Ingredients:

4 to 5 cups fresh corn kernels, white or yellow (from about 12 cobs), or two 16-ounce bags frozen white corn

1 stick (4 ounces) unsalted butter

1/2 cup chopped fresh mint

Salt.

Directions:

1. If using frozen corn, drain between layers of paper towels until thawed, about 30 minutes.

2. In a wide skillet, melt half the butter over high heat. Add half the corn and cook, stirring often, until golden and browned (kernels may begin to pop), about 10 minutes. Stir in half the mint and sprinkle with salt. Transfer to a serving bowl. Repeat with remaining corn, butter, mint and salt.

Black Bean and Quinoa Salad

A Janie Salad. I was skeptical of the quinoa at first, but was pleasantly surprised at the results. I think it was the cilantro that won me over on this one. We served it cold, but I think it could be warmed up a little bit on a colder day and be as comforting warm and it was cold. We used it as a counterpoint to chicken enchiladas and the frog-eye salad, which served as a bridge to the Caribbean Dream Pie we served for dessert. I would also eat this for lunch just about any day, with sandwiches or tamales, or even inside of a pita, although that might feel a little bit redundant.

Ingredients:

1 cup uncooked quinoa, cooked
3 small tomatoes, chopped
1 small-medium onion, chopped
Kernels cut off from 3 tall ears of fresh corn
1 avocado, chopped
1 can black beans, drained (you can wash them, or leave unwashed for more bean flavor)
Chopped fresh cilantro to taste
Salt and Pepper to taste

Directions:

Cook, chop, stir it all together. Serve at any temperature, although chilled is a nice way to go on a warm day as a contrast to hotter menu items. Make sure you rinse the quinoa thoroughly in cold water prior to cooking. Cook with 2 cups of water for 1 cup quinoa, adding the quinoa and water at the same time, bringing to a boil, and boiling until the water is completely drawn into the quinoa. Janie didn't add any lemon juice, but I would add a little lemon or lime zest if I had it for more flavor, although the cilantro and the fresh onion add enough flavor for any salad lover.

Black Bean and Corn Quesadillas

Stolen right off the presses from: http://kt-recipe-box.blogspot.com/

This recipe is also a Melville classic, one we served multiple times at the Melville house. Always a crowd pleaser, this recipe is a little logistically difficult to do for a dinner party because I prefer to allow guests to make their own quesadillas so they can be eaten fresh. People usually make do though and find the effort well worth the warm, spicy quesadilla. I love these.

Today I served these with pepper jack cheese instead of Monterrey, which made for an even spicier quesadilla. I also doubled the red pepper and used medium heat salsa.

The overall meal included these and the pumpkin-leek soup version 2. I also served chips and salsa and put at each setting a small plate with a fresh kiwi and a seckel pear. The pears were a little unripe, but oh, the kiwi! What a revelation! Such a beautiful little luxury in the dead of winter. I think I shall serve fresh kiwi at every dinner party from here on out.

The illustrious K.T. gives these directions for the quesadilla:

Source: Allrecipes.com

Ingredients:

2 teaspoons olive oil
3 tablespoons finely chopped onion
1 (15 ounce) can black beans, drained and rinsed
1 (10-15 ounce) can whole kernel corn, drained
1 tablespoon brown sugar
1/4 cup salsa
1/4 teaspoon red pepper flakes
2 tablespoons butter, divided
8 (8 inch) flour tortillas (GLUTEN-FREE: use corn tortillas)
1 1/2 cups shredded Monterey Jack cheese, divided

Directions:

1. Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.

2. Melt 1 teaspoon of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Fold in half, cook until golden, then flip and cook on the other side. Repeat with remaining tortillas and filling.

Makes 8 "half" quesadillas. Serve with sour cream, salsa, and guacamole.

Refridgerator Cabbage Goulash

The end of the monster cabbage!!!

I chopped that cabbage right up, with all the other vegetables I owned, and stuck it all in a pot. Take that cabbage!

I got the inspiration for this dish from http://www.cheriestihler.com/recipes/sides.html under Spicy Fried Cabbage, but modified it according to the vegetables I had in the fridge. This is what I made:

5-6 T. olive oil
2 russet potatoes-- peeled and chopped into thin slices
3 small cloves garlic-- minced
1/5 monster cabbage-- cut into thin strips
5 stalks celery-- cut into pieces
1 ear corn, cut the kernels directly off the ear
1/2 package sliced ham, cut into squares
1/2 tsp. ginger
1/4 tsp. allspice
1/4 tsp. white pepper
2 dashes nutmeg
1 1/2 tsp. salt


Heat oil in large saucepan on medium high. Add celery, potatoes, ham, and garlic. Stir-fry until potatoes are becoming soft, add cabbage and spices and stir until everything is coated evenly. Add corn, cover, and cook on medium low covered for 10-15 minutes or until cabbage is soft. Serve warm.