Monthly Archives: September 2015

18 September 2015 Crab Quesadillas

Recipe downloaded from Everyday Health.

This is definitely not vegan or vegetarian, but every so often as a treat, I like to do something different, yet not involve red meat. When I made the recipe I doubled up on the scallions and red peppers, and used one can (4 oz.) of crab. That adjustment still made 4 quesadillas.

Ingredients

  • 1 cup sharp cheddar (reduced fat), shredded  09182015Crab
  • 2 oz. reduced fat cream cheese (Neufchâtel), softened
  • 4 medium scallions, chopped
  • 1/2 medium red bell pepper, finely chopped
  • 1 tsp orange zest
  • 1 TBSP orange juice
  • 8 oz. crabmeat (I used 4 oz., canned and drained)
  • 4 medium whole wheat tortilla (8-inch)
  • 2 tsp oil
  • 1/3 cup fresh cilantro
  • 2 TBSP pickled jalepeno pepper, chopped

Method

  1. Combine cheddar, cream cheese, scallions, bell pepper, cilantro, jalepenos (if using), orange zest and orange juice in a medium bowl. Gently stir in crab.
  2. Lay tortillas out on a work surface. Spread one-fourth of the filling on half of each tortilla, Fold tortilla in half, pressing gently to flatten.
  3. Heat 1 tsp oil in a large (nonstick) skillet over medium heat. Place 2 quesadillas in the pan and cook, turning once, until golden on both sides. 3-4 minutes total.
  4. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 tsp oil and quesadillas. Cut each into 4 wedges. (Serving suggestion: serve along with black bean soup).
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15 September 2015 Zucchini & Feta Cheese Bake

This recipe comes to us courtesy of Meatless Monday. Since everyone seems to have a lot of zucchini these days, this seemed like a delicious way to make use of them. Serves 4 – and it was just a delicious warmed up the next day for lunch.

Zucchini & Feta Cheese Bake

Ingredients

  • 3 zucchini, diced

    Zucchini mix, ready for the eggs.

    Zucchini mix, ready for the eggs.

  • 1 cup frozen peas
  • 3 celery stalks, chopped
  • 7 oz. feta cheese
  • 2 garlic cloves, crushed
  • 1 cup yogurt (I used Greek yogurt, non fat)
  • 2 eggs
  • a handful of fresh parsley, chopped
  • 1 TBSP olive oil
  • salt

Method

  1. Preheat oven to 390 degrees F.
  2. Sweat the garlic, zucchini and celery in olive oil for about 5 minutes.
  3. Add the peas and parsley and seas with salt*. Cook for another 5 minutes.
  4. Grease a casserole dish and transfer the zucchini mixture in. Mix in the feta cheese.
  5. Bake in the oven for about 20 minutes.
  6. Remove. Add the yogurt and eggs (mix these in advance).
  7. Bake another 10 minutes of so (I found this step needed at least 20 minutes to firm up the eggs).
  • *=I don’t add salt.

08 August 2015 Chilled Herb Spinach-Potato Soup with Buttermilk

Recipe downloaded from Mollie Katzen’s website; originally published in Vegetable Heaven.

We’re in for a string of 90-plus degree days here in New England. A chilled soup seemed like something that might be light and tasty in the heat and humidity of early September.  Be sure to clean the leeks thoroughly!

Ingredients

  • 2 fist-sized russet potatoes (about 1 lb), peeled and cut into cubes 08Sep2015Soup
  • 5 cups water or broth (I used water)
  • 1 1/2 tsp salt
  • 2 cups chopped leeks, well cleaned
  • 1 TBSP minced garlic
  • 2 pounds fresh spinach, cleaned, stemmed, and chopped
  • 1/2 cup minced fresh dill
  • small handful fresh basil leaves
  • small handful fresh mint leaves
  • 1 1/2 cups buttermilk
  • white pepper to taste
  • minced fresh mint for garnish (optional)

Method

  1.  Place the potatoes, water or broth, and salt in a soup pot or Dutch oven. Bring to a boil, then cover and simmer very slowly for about 20 minutes. Add the leeks, garlic, and spinach during the last 5 minutes or so.
  2. Use a food processor or hand blender to puree the soup with all its solids, adding fresh herbs along the way. You will need to do this in several batches if using a food processor or countertop blender. Puree until very smooth.
  3. Transfer to a container, cover tightly and chill.
  4. Stir in the buttermilk just before serving, and add white pepper to taste. Top each serving with some minced fresh mint, if desired.

Yield: 6 servings


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