1/8 cup red onions, diced just large enough to appreciate the color
1.5 teaspoons cumin
.5 1 teaspoon herbed salt
3 T Olive Oil
1 T lemon juice
Parsley or cilantro garnish
Slice carrots equal size and put in microwave safe bowl. Add the cube of frozen celery instead of additional water. Microwave on high 4-5 minutes until carrots are easily pierced with a fork. Remove bowl from microwave, add half the cumin and all the garlic. Stir. In serving bowl, put quinoa, add carrots scraping liquid and flavors out, too. Add olives, onions, and peppers. Stir. Drizzle olive oil, lemon, and sprinkled and remaining cumin salt over top. Stir. Serve room temp to warm. Garnish if desired.
When you have foods, you naturally need to find a way to use them. I had an odd selection of items that led to the creation of this recipe. Luckily, my husband was rather impressed with it, and we both enjoyed it. A warning: It was very filling, and for a light Sunday afternoon snack, we were happy eating just half for each of us.
Recipe for Spinach Pesto Quesadilla
2 Large Flour Tortillas
1/2 cup Spinach Basil Pesto
1/2 large tomato, sliced
5 black olives, sliced in thirds
1/4 shredded Parm/Reg or Jarlsberg Cheese
Warm a large skillet over medium heat. Place one flour tortilla on the skillet. Spread basil evenly to the edges of the tortilla. Top evenly with tomato slices and olives. Sprinkle cheese on top and cover with second tortilla. Warm until light brown and crisped on one side. Flip over
and cook on the other side. Slice with a pizza slicer (on a cutting board so you don't mess up your skillet).
Sometimes, the photos of a meal go up on flickr before I get around to posting the story behind it. Our dear friend, Brent, had the kids by himself over the weekend while Lisa, his wife, was away with her family. Brent saw our picture of the Mexican Pizza, guessed how to make it, and made one for the kids. He said Kyle liked it, and he loved it. Apparently, Elena wasn't so sure about it. Therefore, I can actually post the opinions of this dish beyond our household. The first photo was from our dinner and the second is from Brent and the kids' dinner.
Recipe for Mexican Pizza
2 Burrito-sized Flour Tortillas
1/8 onion, sliced
1/4 small bell pepper, sliced
1/4 cup sliced black olives
1/3 can Fire Roasted Tomatoes
1/3 can Refried Beans
1/2 cup (more or less) cheddar cheese
Preheat oven to 350 degrees. Place one flour tortilla in the center of a jelly roll pan (I like a pan with edges so juices don't run). Spread refried beans over the tortilla. Lay the onions, bell peppers, and black olives around over the beans and top with one layer of cheese (optional). Place second tortilla over the toppings (like a quesadilla), and top with the tomatoes and additional cheese. Bake in oven 7 minutes or until edges are brown and cheese is bubbling.
These are pictures of our lunch visit with Tim and Magally Putt to Ethos Vegan Kitchen. Paul and I shared the vegetable lasagna and a 10" pizza. Tim and Magally shared the vegetable lasagna and a black bean burger. Tim said the sandwich was twice the size of the lasagna but half the price.
