Quesidillas are the perfect mid-week “kitchen sink” dinner. They can quickly be prepared, use up odds and ends headed for the compost heap, and they are nutritious-especially when using whole grain or sprouted wheat tortillas and baking instead of frying them.
If I had poblanos or ancho peppers, I’d put them in. But I don’t. If I had a red onion, I’d love to use that in the salsa. Nada. But I do have enough odds and ends to make a perfectly respectable quesidilla that I know my family will love. Check out your fridge and pantry-you may have everything you need without a trip to the store! They are incredible fried in canola oil but tonight I’ll save the calories.
Update: 1 cup of wild rice and 1 cup of farro both cook at the same time (as long as they’re not quick cook) and work great as a base for the chicken in this recipe, too. This morning we woke up to the first real snow of the year––good thing I’d purchased a chicken. … Full recipe post »
Once again, I’m late to the party, waving my freak flag. My favorite food and writing bloggers pump out relevant blogs several times a week–how do they do it? These days between exhausting road trips taking care of family matters (er, drama), insuring my third and final edit was returned squeaky clean (wine, please), and squeezing in basal cell skin cancer … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
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where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...