Sweet Potato, Black Bean and Zucchini Quesadillas with Chipotle Sour Cream

Random weeknight concoction that came out delicious! A coworker has been talking about a sweet potato and black bean quesadilla that she had recently and I realized I had the makings and then some at home! Love when that happens! The sweetness of the sweet potato combined with the tartness of the sour cream and spice of chipotle was awesome and really filling.

Ingredients

4 large tortillas
1 cup diced onion
1 tablespoon olive oil
1 large zucchini, chopped roughly
2 teaspoons cumin
2 teaspoons chili powder
1/4 teaspoon cayenne pepper or more to taste
1 clove garlic, minced
1 can black beans, rinsed well and drained
1 large sweet potato
1 cup grated sharp cheddar cheese
sour cream
2 teaspoons chipotle peppers in adobo sauce pureed
kosher salt and black pepper

Begin by washing the sweet potato and poking a few holes in it with a fork. Place in microwave and cook for 7-10 minutes or until soft (the amount of time it takes will depend on how big your potato is). While the potato is cooking, heat a pan and the olive oil over medium heat. When the pan is hot, add the onion and cook for 3-4 minutes. Add the zucchini, cumin, chili powder and cayenne and cook for two minutes. Add the garlic and black beans and cook the entire mixture for 1 minute more. Season with kosher salt and black pepper and remove from heat.

Take your sweet potato out of the microwave and let it cool.

While the veggie and bean mixture is working on the stove, mix 2 teaspoons of pureed chipotle peppers in adobo sauce into a half cup of sour cream (I use light-gotta cut calories wherever I can!). Most grocery stores sell small cans of chipotle peppers in adobo sauce. I take the entire can and puree it in my food processor and then freeze portions in a plastic wrapped lined ice cube tray. Individually wrap when frozen and you have a ready burst of chipotle when you need it! If you aren't familiar with chipotle, add a little at a time to the sour cream and taste it. Otherwise it could be spicier than you like.

When your sweet potato is cool enough to handle, cut in half lengthwise and peel off the skin (or leave it on if you want a little extra fiber!). Dice or slice the potato into small pieces.

Heat another skillet (a little large than the tortillas) to just below medium heat. Place one tortilla in the dry skillet and top with 1/4 cup of the cheese, half of the diced sweet potato, half of the zucchini and black bean mixture and another 1/4 cup of cheese. Top with another tortilla and let cook until the cheese melts and the bottom tortilla is stiff when you slip a spatula underneath (it will take 2-3 minutes for it to brown and crisp up). Flip quickly and cook the other side for another couple of minutes, or until slightly browned and crispy.
Turn onto a plate and repeat the process with the other 2 tortillas and the remaining ingredients. Cut each quesadilla into six pieces and serve with the chipotle sour cream.

All text and photographs (except where noted otherwise) © 2008, 2009 Food is to love / Andrea Quigley

Creamy Garlic & Chive Goat Cheese Dip

Hi!!! I'm back! Sorry I've been so quiet!! So, I was planning on getting on here this weekend but J and I went house hunting and were way too excited to do anything but talk about and look at houses. The internet has been the last thing on my mind. Anyhow, let's talk food . . .

Earlier this week, I went to the store to buy goat cheese for a salad I was making. I usually only buy the 4 oz packages because as much as I love the stuff, a 12 oz log is just way too much cheese for J and I to eat in a short period of time. Unfortunately, all the store had was the large size this time so that's what I bought. Which means that I have a ton left over, and being the type of person I am, I can't let it go to waste and need to find a way to use it other than just slicing off creamy slabs and tossing it in my mouth. Soooooo, I peeked in the fridge to see what else needed to be used up and voila, we've got ourselves another yummy dip. I realize that I have a problem with dips being the only appetizer I make. I'm stuck in 1986 apparently. I know. I don't care, dips taste good!

Ingredients

4 oz Goat cheese, softened/room temperature
3 heaping tablespoons light mayo
1/3 of a 16 oz container of light sour cream
1 teaspoon dried minced garlic
1/2 teaspoon dried minced onion
large handful of chopped chives
dash of hot sauce
kosher salt and black pepper to taste

Put all ingredients into a food processor and pulse until well blended, scraping down the sides as necessary. If it's too thick add a tablespoon or two of half and half or milk and pulse until combined. Let chill for an hour before serving (to bring out the chive and garlic flavors). Serve with pita chips, crackers or vegetables.
All text and photographs (except where noted otherwise) © 2008, 2009 Food is to love / Andrea Quigley

Greek Salad Pockets

I try very hard to only eat meat 3 or 4 times a week (I'm talking all meals here, not just dinner). I know there are many valid reasons for limiting or excluding meat entirely from ones diet (hormones, drugs, cruelty, cost etc.) but my main reason is because animal protein is significantly harder for your body to digest than other types of protein. Eating large quantities of animal protein (especially fattier meats) puts extra stress on the kidneys and pancreas and while I like my meat as much as anyone else, I like my organs more! I'm always looking for more vegetarian meals and this is one I like to make partially because I usually have everything I need already in the fridge. Ha! No grocery shopping!

No cooking needed. Just a few minutes of washing, chopping and whisking and dinner is ready to be launched into the belly! And really you don't need me to give you a "recipe" really, it's essentially a Greek salad.



Ingredients

pita pockets
1 seedless English cucumber, diced
2 large tomatoes, diced
1/2 red or vidallia onion, diced
20 Kalamata olives, pitts removed
2-3 cups romaine lettuce, chopped
2 or 3 oz feta cheese
5 or 6 diced pepperoncini, stems and seeds removed (optional)

For the vinaigrette

1.5 tablespoons lemon juice
1 tsp red wine vinegar
2 tablespoons olive oil
1 teaspoon dried oregano
1/4 teaspoon black pepper

Toss the onion, cucumber, tomato, olives and pepperoncini (if you are using them) in a large bowl. Crumble the feta and add to the bowl. Leave the romaine lettuce to the side until ready to use (adding to the bowl will make it soggy, especially if you have leftovers).

Make the vinaigrette by whisking together the lemon juice, red wine vinegar, oregano, black pepper in a bowl. Add the olive oil last and keep whisking until blended. Pour the vinaigrette over the bowl with your veggies and feta. Stir to combine flavors. You can probably skip the salt since the feta, olives and pepperoncini peppers are loaded with them.

Slice the pita pockets in half and fill with lettuce and a big scoop of salad. Serve with a little hummus if you like. Eat.

All text and photographs (except where noted otherwise) © 2008, 2009 Food is to love / Andrea Quigley

Garlic and Herb Pork Chops

Happy Mother's Day! I'm not a mother myself, but there are lots of wonderful mothers in my life and to them I wish a wonderful day (yeah yeah, by the time I post the day is almost over-I'm a night owl, get over it!). Mother's Day is a little bittersweet for me as my own mother passed away in 2001, and the day really just makes me miss her more. I was hoping to make my mom's beef stroganoff tonight to honor her memory but that'll have to wait for another night. This has nothing to do with mother's day and everything to do with an easy, low-maintenance main course. Every mother I know could use more of these!

I'm actually somewhat new to pork. I hadn't eaten it since 8th grade when I learned all about Trichinosis. My mother was pissed. She worked so hard to put healthy and tasty meals on the table but whatever my 8th grade science teacher told me stuck out so brilliantly in my little brain that all I saw were worms everywhere when anything made of pig was on the menu. Chicken or veggies were my life. Then I started dating a guy with serious German roots and pork was everywhere and I couldn't avoid it since we spent a lot of time with his family. I've finally gotten over my fears of wormies and now make a couple of pork dishes a month. And I'm still with the same boy, I'm happy to say. (Boy am I happy that I came back to pork. I really have come to appreciate what a little bacon can do to a meal! :) )

Ingredients

4 center cut boneless pork chops
4 garlic cloves, minced
2 teaspoons dried rosemary
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons balsamic vinegar
2 tablespoons olive oil

Preheat the oven to 375 degrees. In a shallow bowl, mix together the minced garlic, rosemary, thyme, kosher salt and black peppper. Trim an excess fat off the pork chops. Rub the herb and garlic mixture all over both sides of the pork chops. Heat 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. While you are waiting for the skillet to get hot, put the 2 tablespoons of vinegar in a bowl and using a pastry or basting brush, brush balsamic vinegar on both sides of the chops. Put all four chops in the hot pan and cook for two minutes on each side. Remove from the burner and bake for 8 min (10 if you are a scaredy cat) in oven (depending on thickness).

The inside of the pork should be cooked through but a slight blush color when done. I served this with a balsamic vinegar and goat cheese red cabbage salad (which I don't feel like posting at this time, but I will if there is interest!).


All text and photographs (except where noted otherwise) © 2008, 2009 Food is to love / Andrea Quigley

Garlic Hummus with Rosemary Pita Chips

I'm always amazed when I meet someone who doesn't like hummus. There are so many different ways to make it, so many things you can add to it for extra flavor and it can be eaten with almost anything. You are bound to find one that you like.

Every couple of years I go through a new hummus phase. In college, it was homemade hummus eaten with lime tortilla chips, at Pearl St (a house I lived in with friends for years in Portsmouth, NH) it was pita bread or pretzels, these days it's with pita chips or sliced veggies. Every store brand differs in texture and acidity so I guess that could be a factor in why some people don't like hummus. Make your own and you won't be able to stop eating it.

Ingredients

For the Hummus

1 can chickpeas, rinsed and drained
1/4 cup tahini
2 garlic cloves
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons water
2 - 3 tablespoons lemon juice
1 tablespoon olive oil (optional)

Put the chickpeas, tahini, garlic, salt and pepper in a food processor. Pulse several times then slowly add the lemon juice and water while the machine is running till the mixture becomes creamy and mostly smooth. Adjust salt/pepper and lemon juice is needed. Pour into a bowl and stir in olive oil if using. Serve with Pita chips, tortilla chips or sliced vegetables.

Get comfortable with this master recipe and then try adding additional ingredients for flavor and variety. Add roasted red peppers, extra garlic, spinach and artichoke hearts, jalepeno's, roasted veggies, sun dried tomatoes and different seasonings (not all at the same time of course!)

Pita Chips

4 Pita pockets
olive oil
kosher salt
black pepper
dried rosemary*
*you'll need a mortar and pestle for this

You don't need a real recipe to make pita chips. Cut the pita pockets into as many triangles as you like. I cut the pockets in half (as if you were going to make two sandwiches) and then cut each half into 6 or 8 pieces. Preheat the oven to 400 degrees. Lay the cut pieces of pita on a cookie sheet and brush with olive oil. Sprinkle with salt and pepper. In the mortar and pestle put 1 tablespoon of dried rosemary and a pinch of salt and grind to a powder (the salt helps create friction and the rosemary will crumble faster). Sprinkle the rosemary on the pita triangles. Bake for 6 minutes, flip and bake for 5 minutes more. Let cool. EAT!!



All text and photographs © 2008, 2009 Food is to love / Andrea Quigley

Prosciutto and Brie Quesadillas with Arugula and Pears in Balsamic Sauce

Friday night, I had gotten home from the gym late and J and I were starving. The kitchen was a mess still from the night before and I realized that I had forgotten to buy arugula at the store. And then I remembered that I planned to put these on the blog. I scrambled around the kitchen moving things out of the way so I could make dinner and take a few half-hearted pictures, and ended up burning one quesadilla and undercooking the other. I am the most awesome cook ever. :) At least they taste good!


These quesadillas are sweet, buttery and salty. They're also a little rich, so if I eat anything else with them it's usually something basic to balance things out, like a plain vegetable or a salad. I've been trying to come up with a salsa that complements the flavors here but the quesadillas have enough moisture on their own that it's really unnecessary. Most of the time, I just eat them "dry" or with a small dollop of sour cream. Have them for dinner or cut into small triangles and serve as an appetizer with some white wine.


Serves 2

Ingredients

4 flour tortillas (8 in diameter)
4 oz prosciutto
4 oz good quality brie, cut into small chunks
3 pears, sliced into long strips
3 tablespoons balsamic vinegar
2 tablespoons butter
1 tablespoon honey
1/3 cup diced onion
1 cup arugula
pinch of rosemary
non-stick spray
kosher salt
black pepper

Lay two of the tortillas on a flat surface, side by side and top each tortilla with 1/4 of the brie, 1/2 the prosciutto, and (if you aren't forgetful like me) 1/2 the arugula. Set aside.

Melt the butter in a small sauce pan and when moderately hot add the onion, and a pinch of kosher salt. Cook, stirring occasionally for 3-4 minutes. Add the vinegar, honey, a pinch of rosemary, kosher salt and black pepper and cook for 3 minutes. Add the pears and stir to coat them in the vinegar mixture. Cook for another minute.

Spray a 9 or 10 inch skillet with non-stick spray and heat to medium. Place one of the tortillas (with the brie & prosciutto) you set aside earlier in the skillet. Top with 5 or 6 of the pear slices and a little of the vinegar sauce. Top with another 1/4 of the brie and cover with a tortilla. Cook for two minutes and flip gently with a large spatula (the bottom tortilla will be crispy so it will be easy to flip). Cook for another 2 or 3 minutes and remove. Cool. Follow the instructions in this paragraph again to make the second quesadilla. Cool and then cut both in half or quarters.

All text and photographs © 2008, 2009 Food is to love / Andrea Quigley

Black Bean, Guacamole and Chicken Wraps

This isn't so much a recipe or cooking so much as food assembly! This is one of my go-to meals when I'm too exhausted to cook or it's too hot out to cook. It's certainly not too hot out today but we finally had some "warmer" weather today so I was in the mood for something lighter. It's a pretty healthy wrap but is still rich enough to be satisfying.

Ingredients

2 large chicken breasts, slightly pounded
1 tablespoon olive oil
a pinch of kosher salt & black peper
1 can black beans, rinsed and drained
3 oz sharp cheddar cheese, cut into cubes
3 ripe tomatoes, diced
3 cups green leaf or romaine lettuce, chopped
1 cup diced red or sweet onion
1 red bell pepper, chopped
4 large whole wheat wraps
1/2 - 3/4 cup hot salsa
* you may need 4-8 toothpicks

For the Guacamole

2 medium sized avocados, peeled, pit removed, roughly chopped
1 garlic clove, minced
1/4 tsp cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
the juice from 1/2 a lime

Serves 4

Preheat a grill pan to medium-high heat. Sprinkle both sides of the chicken with salt and pepper, and then baste the grill pan with olive oil (or non-stick spray). Place the chicken breasts on the grill and cook for 4-6 minutes on each side (depending on thickness).

While the chicken cooks, mash the avocado in a bowl with a fork or potato masher. Squeeze in the lime juice and add the minced garlic, cayenne, cumin, chili powder, and 1/4 tsps each of salt and pepper. Take the chicken off the grill and let cool while you chop your tomatoes, lettuce, onion, bell peppers, and cheese (if you haven't already). Slice chicken or cut into cubes. Stir a small handful of your chopped tomatoes into your guacamole.

Spread the a few tablespoons of guacamole around your wrap, leaving the outer 1 inch dry. Place small amounts (1 - 2 tablespoons of each) of beans, chicken, peppers, cheese, lettuce, onion and tomatoes in a straight line down the center of the wrap, except for an inch or two on each end. I emphasize "small" because I'm notorious for thinking I'm using only a little amount but often end up with a wrap that can't close itself. Less is more! Top the filling the center with salsa.

Turn the wrap so that the center filling runs from left to right (rather than up and down) and fold up each end. Hold the end folds with your fingers as you use your thumbs to lift up the part of the wrap closest to you up and start rolling. Do your best to keep the ends tucked in. When it's half rolled up, move your thumbs from the flaps to help you roll the rest up tightly. The wrap seam should end up plate side down. Put one hand on top of the wrap to steady, firmly and cut in half on a slight angle (angling the cut helps the filling to stay in a little better). Secure the bottom of the wrap with tooth picks if needed.

All text and photographs © 2008, 2009 Food is to love / Andrea Quigley

Tyrokavteri: Feta and Roasted Red Pepper dip

Once again, this is another recipe inspired from something I tried at a restaurant. It was at Giorgio's in Milford, NH. They have a great menu in general but sadly I don't think this appetizer is on it anymore. My version is a little thinner and spicier than Giorgio's but the flavor is very similar. It's creamy, sweet and tangy and takes all of 5 minutes to make.

Ingredients

8oz block light cream cheese, softened
2.5 oz feta cheese
1 large roasted red bell pepper, drained
1 large garlic clove
1 tablespoon lemon juice
2 tablespoons half and half or light cream
2 teaspoons Oregano
1/2 teaspoon red pepper flakes (use less if you're sensitive to spice)
black pepper

Pulse the cream cheese, garlic, and roasted bell pepper in a food processor. When the pepper is well broken up and the mixture becomes a salmon color, add the feta, oregano, pepper flakes and black pepper. Pulse until the feta is broken up thoroughly. While the machine is running, add the lemon juice and half and half and blend for 20 seconds or so. I don't add salt because the feta is salty enough for my taste. Taste and adjust seasonings as necessary. Serve with pita chips or raw vegetables.

All text and photographs © 2008, 2009 Food is to love / Andrea Quigley

Smoked Gouda and Sundried Tomato Spread

I have an unhealthy love for all things cream cheese (bagels, cheesecake, creamy soups etc). It's always in my fridge. I needed another appetizer for Thanksgiving a few years ago and didn't feel like hitting the store again so off I went to rummage in the cabinets and fridge to see what I could come up with. This cheese spread is what I ended up putting on the table. Super easy to make and super tasty to eat. All you need is a food processor. The flavor of the smoked gouda will make your vegetarian friends think you are trying to trick them into eating bacon.

Ingredients:

1 8oz block light cream cheese, softened
1/2 to 3/4 cup grated smoked gouda cheese
5-8 sundried tomatoes*
3 cloves or 2 tsps of roasted garlic
salt and pepper to taste

Put the first four ingredients in food processor and pulse until well blended. Taste before adding the salt and pepper (the cheese is salty so it may be unnecessary). Garnish with parsley or basil and serve at room temperature with crackers or pretzel thins.

* I use oil-packed sundried tomatoes but you can certainly use dried ones if that's what you have on hand, just reconstitue them first by pouring boiling water over them and let them soak for 20-30 minutes. They'll release more flavor and be less likely to break your food processor blade if you soften them like this first!







All text and photographs © 2008, 2009 Food is to love / Andrea Quigley