Use What You Have Quesadillas

On Sunday's, I cook.  I quite literally open the fridge, plan out my lunch for the week and then create some chaos with what is left over.

For lunch, I was craving quesadillas.  Of course, I was out of sour cream and guacamole.  And, in typical me fashion, I bought the world's smallest tortillas.  Was I going to let that stop me?  Uh, never.  I also had another hungry mouth to feed, so no pressure.

Today's ingredients (makes 4 quesadillas):
3 oz. turkey, cooked, sliced, and diced
cheese, shredded
1/2 yellow pepper
1/2 red onion
3 crimini mushrooms
1 small tomato
1 tbsp. olive oil
salsa

In a pan with high sides, heat the olive oil.  When the oil is hot, add the vegetables and cook long enough to soften them.  About two minutes before you take the mixture out of the pan, add the turkey.

Remove from heat, spoon mixture into a bowl, and set aside. Carefully wipe out the pan with paper towel and return to the stove.

Allow the pan to heat up again and spray with cooking spray.  Add a tortilla.

Top the tortilla with your vegetable and turkey mixture.

Then add some cheese.

When the underside of the tortilla is golden, top with another tortilla, and cover with a plate.  This helps keep the heat in and melt the cheese.

Flip the quesadilla and cook until the second underside is golden brown.

Now slide that lovely piece of heaven onto a cutting board and allow it to cool for about one minute.  This lets the cheese set all over the vegetables and keep things in place.  Cut in four and plate.

Serve with sour cream and guacamole, if you have them.  Enjoy!

Turkey Dinner 101

Some of you are celebrating Thanksgiving today.  Some of us did last month.  Even more of you are in agony about cooking a big turkey dinner for Christmas.

You need to take a page out of Tante Marie's book.  I've been cooking turkey dinners since I was in high school, most times for nearly 20, and I do not understand what the fuss is about.  Cook the fucking thing already.  Nobody wants corn as a vegetable?  Well nobody said they have to eat it, right? 

Just cook the fucking thing.

Happy Cluck Cluck!

Fish Sammich

When I was in university, money was tight.  Like tight as Joan Rivers' face tight.  I had been raised on a meat and potatoes, boil the shit out of everything and cook it until its good and dead diet.


When money was scarce, I had to become creative in what I ate and how I prepared it.  One of the marvels that was created back then that still has life today was the fish sammich.  This particular recipe was created from leftovers on a Sunday afternoon and while the ingredient list may look sketchy, it is the perfect sandwich to have at home on the weekends.


AVOCADO AND TILAPIA ON RYE

Makes 2 sandwiches.


Ingredients:
4 oz. tilapia (you can also use cod or sole)
1/2 tsp. lemon pepper
1/2 avocado
2 tbsp. miracle whip
2 tbsp. low fat sour cream
salt and pepper
1/4 -1/2 c. shredded cabbage
4 slices rye bread
1/4 - 1/2 c. prepared salsa

Method:
-preheat oven to 375 degrees
-season tilapia with lemon pepper; you may not use all of the 1/2 teaspoon or you may decide to use more
-on a foil lined tray, cook tilapia for 12 to 15 minutes; ensure to cook tilapia through but check frequently after 12 minutes for doneness
-set aside to cool
-in a bowl, combine avocado, miracle whip, and sour cream; season with salt and pepper to taste
-go here to learn how to remove a pit and avocado from the avocado skin

-in a separate bowl, lightly flake the tilapia

-add the tilapia and cabbage to the avocado mixture and stir until the tilapia and cabbage are coated

-on one slice of bread, spread salsa and top with avocado and tilapia mixture

-top with remaining slice of bread

More And Less

More time reading books, less time on The Grid.
More writing, less researching.
More healthy food, less detrimental slop.
More cooking, less take out.
More love, less harm.
More grace, less gossip.
More movement, less stagnation.
More light, less blindness.
More wisdom, less acrimony.
More Buddhism, less attachment.