from Stonewall Kitchen
8 small flour tortillas
6 oz. Monterrey Jack cheese or queso fresco, shredded or crumbled
3 oz. mild soft goat cheese
1 can chopped green chilies, drained
1/2 C cilantro, chopped
2 T finely chopped pickled jalapenos
2 scallions, finely chopped
1 jar Stonewall Kitchen Spicy Corn Relish
lime juice from half a lime
8 oz. sour cream
s & p to taste
Toast each tortilla in a grill pan on one side until grill marks appear.
Preheat oven to 375.
Line 2 baking sheets with parchment or foil. If foil, spray. Arrange 2 tortillas on each pan. Split evenly among the four tortillas the Jack, goat cheese, green chilies, cilantro, jalapenos, and scallions. Season with salt and pepper. Top with remaining 4 tortillas, pressing down on filling to adhere.
Cover loosely with foil and bake 10 minutes, or until cheese melts. Let cool a few minutes before serving.
Combine 1 cup of the corn relish with lime juice.
Cut quesadillas into wedges and garnish with a spoonful of relish and sour cream. Serve with additional corn relish for dipping.
June 28, 2011
No-Bake Chocolate-Peanut-Butter Cookies
(Updated 1.7.22) Guys, I'm in my first book club! I have loved the idea of for ages, but never made it happen— the ones I heard about were too far away, and it’s so hard to find enough time to read, etc...but I made it to my first last month (after feeling not a little bit proud of myself that I finished the whole entire book on time for it). It was a blast— a night out, other moms to talk to, and conversation about a great book. (The book was The Boys in the Boat and was about the U.S. crew team that won gold in the 1936 Berlin Olympics and it was fascinating— never would have picked it out to read on my own and that’s another thing I love about a book club.)
Anyway, I realized the afternoon of the first meeting that this was a potluck event-- oops, I didn't have a plan! I knew that I didn't actually need to bring something; it said so on the invite, plus there's always so much food at potlucks, and a group of just women, especially, was bound not to eat much of it. But, I didn't want to show up empty-handed, so needed something I could make quickly with food I had on hand in the house. Enter these little goodies, which are also the quickest homemade way to satisfy a sweet tooth that I know of. They literally take about ten minutes to put together, and then just a little chilling time. I always make them in a brownie pan and then slice into bars, but you could also plop them onto wax paper and have individual round cookies.
None of us can stay out of these in my house, which worked out since, inevitably, I brought leftovers home after my book club. :)
No-Bake Chocolate-Peanut-Butter Cookies
2 C sugar
1/2 C milk
1/4 C cocoa
1/2 C (1 stick) butter
1 t vanilla
1/2 C peanut butter
3 C quick-cooking oatmeal
Mix together first 4 ingredients in a saucepan. Bring to a boil and cook exactly 1 minute.
Remove from heat and stir in last 3 ingredients.
Either drop onto wax paper as individual cookies, or press into a greased or wax-paper-lined brownie pan for bar cookies. Refrigerate until chilled.
Slice if bar cookies and enjoy. Store in the refrigerator.
Fresh Corn Salad or Salsa
This originally was an Epicurious recipe for "Tricolor Salsa" to serve with grilled chicken. It's good that way, and as a topping or dip for various things-- tacos, chips, a pan of nachos. But I often make it as a side dish in and of itself. We love it as a salad with a BLT. With fresh corn, it's great with any summer meal.
Fresh Corn Salad/Salsa
adapted from Epicurious
adapted from Epicurious
corn kernels (recipe says from 2 small ears; I do about 6 ears)
1 large tomato, chopped
2/3 C chopped onion
1/2 C chopped fresh cilantro
2 T olive oil
1 T lemon juice
1/2 t ground cumin
1/2 - 1 jalapeno, seeded and minced
1 avocado, pitted, peeled, and chopped
s & p to taste
Combine all ingredients in a medium bowl and serve.
1 large tomato, chopped
2/3 C chopped onion
1/2 C chopped fresh cilantro
2 T olive oil
1 T lemon juice
1/2 t ground cumin
1/2 - 1 jalapeno, seeded and minced
1 avocado, pitted, peeled, and chopped
s & p to taste
Combine all ingredients in a medium bowl and serve.
Fried Egg Salad
from Mom
A great entree salad. Serve with a hunk of baguette.
mixed greens or leaf lettuce, ripped up
thinly sliced sweet onion
sliced cucumber
salt & pepper
blobs of goat cheese
chopped bacon, fried till crisp
eggs, 1 per person
olive oil
balsamic reduction
Assemble greens on plate; top with onion, cucumber, salt, pepper, and goat cheese.
Chop and fry bacon. Remove bacon from pan and drain pan. Then fry eggs in the pan with drippings. Cover pan to cook egg. Let yolk stay a bit runny.
Put egg on assembled salad, sprinkle with bacon, drizzle with olive oil and balsamic reduction.
A great entree salad. Serve with a hunk of baguette.
mixed greens or leaf lettuce, ripped up
thinly sliced sweet onion
sliced cucumber
salt & pepper
blobs of goat cheese
chopped bacon, fried till crisp
eggs, 1 per person
olive oil
balsamic reduction
Assemble greens on plate; top with onion, cucumber, salt, pepper, and goat cheese.
Chop and fry bacon. Remove bacon from pan and drain pan. Then fry eggs in the pan with drippings. Cover pan to cook egg. Let yolk stay a bit runny.
Put egg on assembled salad, sprinkle with bacon, drizzle with olive oil and balsamic reduction.
Roasted-Tomato Salsa
adapted from Martha Stewart Living
We canned a bunch of this salsa last September with all local, fresh ingredients. Easy to make and delicious. I think the amount of salt is fine, but we experimented with using half as much and that was good, too. The original recipe does not call for the cumin or paprika, but Cassidy suggested adding those for some more depth and smokiness. Makes 4 cups.
9 plum tomatoes, cut into 1/2-inch pieces
1 large white onion, quartered
3 jalapeno chiles, plus more if desired
2 garlic cloves, peeled
1 T coarse salt
1 t paprika
2 t (?) cumin
Place first 4 ingredients on a rimmed baking sheet. Broil in preheated broiler until tomatoes and jalapenos are charred, about 7 minutes.
Transfer to a blender and add salt, cumin, and paprika. Puree until smooth.
We canned a bunch of this salsa last September with all local, fresh ingredients. Easy to make and delicious. I think the amount of salt is fine, but we experimented with using half as much and that was good, too. The original recipe does not call for the cumin or paprika, but Cassidy suggested adding those for some more depth and smokiness. Makes 4 cups.
9 plum tomatoes, cut into 1/2-inch pieces
1 large white onion, quartered
3 jalapeno chiles, plus more if desired
2 garlic cloves, peeled
1 T coarse salt
1 t paprika
2 t (?) cumin
Place first 4 ingredients on a rimmed baking sheet. Broil in preheated broiler until tomatoes and jalapenos are charred, about 7 minutes.
Transfer to a blender and add salt, cumin, and paprika. Puree until smooth.
Kale Salad with Pine Nuts, Currants, and Parmesan
adapted from our local Coop Food Stores
This recipe is what taught me that kale can be enjoyed raw. I now skip this as a recipe per se, and just serve raw chopped kale sprinkled with pine nuts, raisins, shaved or grated parmesan, salt, and pepper, and drizzled with balsamic vinegar (or balsamic reduction), and oil.
Other ways to use kale we like: kale-potato-sausage soup, roasted kale (toss with oil and salt, put on a baking sheet at 400 for a few minutes till it begins to brown-- addictive), and a kale and squash torte I'll post sometime.
2 T balsamic vinegar
1 T rice vinegar
1 T honey
1 T e-v olive oil
1 t salt
2 bunches/about 1 lb. Tuscan kale, center ribs and stems removed, leaves thinly sliced crosswise
2 T pine nuts, lightly toasted
2 T dried currants (or raisins or dried cranberries)
Parmesan cheese
Whisk all but last 4 ingredients in a large bowl. Add kale, currants, and nuts; toss to coat. Let marinate about 20 minutes at room temp, tossing occasionally. Season to taste with s & p. Sprinkle cheese shavings over salad and serve.
This recipe is what taught me that kale can be enjoyed raw. I now skip this as a recipe per se, and just serve raw chopped kale sprinkled with pine nuts, raisins, shaved or grated parmesan, salt, and pepper, and drizzled with balsamic vinegar (or balsamic reduction), and oil.
Other ways to use kale we like: kale-potato-sausage soup, roasted kale (toss with oil and salt, put on a baking sheet at 400 for a few minutes till it begins to brown-- addictive), and a kale and squash torte I'll post sometime.
2 T balsamic vinegar
1 T rice vinegar
1 T honey
1 T e-v olive oil
1 t salt
2 bunches/about 1 lb. Tuscan kale, center ribs and stems removed, leaves thinly sliced crosswise
2 T pine nuts, lightly toasted
2 T dried currants (or raisins or dried cranberries)
Parmesan cheese
Whisk all but last 4 ingredients in a large bowl. Add kale, currants, and nuts; toss to coat. Let marinate about 20 minutes at room temp, tossing occasionally. Season to taste with s & p. Sprinkle cheese shavings over salad and serve.
English-Muffin Bread
from Better Homes and Gardens New Cookbook
Delicious toasted with anything on it. Doesn't have to be kneaded. Freezes, already sliced, very well.
cornmeal
6 C flour
2 packages yeast (4 1/2 t total)
1/4 t baking soda
2 C milk
1/2 C water
1 T sugar
1 t salt
Grease two loaf pans. Sprinkle with cornmeal to coat bottoms and sides.
In large bowl combine 3 C of flour, yeast, and baking soda. In medium saucepan, heat and stir milk, water, sugar, and salt until warm (120 - 130 degrees). Stir milk mixture into flour mixture. Stir in remaining flour.
Divide dough in half. Put into loaf pans. Sprinkle tops with cornmeal. Cover loosely with plastic wrap. Let rise in warm place until double, about 45 minutes.
Bake at 400 about 25 minutes or until golden. Remove bread from pans and cool on wire rack.
Delicious toasted with anything on it. Doesn't have to be kneaded. Freezes, already sliced, very well.
cornmeal
6 C flour
2 packages yeast (4 1/2 t total)
1/4 t baking soda
2 C milk
1/2 C water
1 T sugar
1 t salt
Grease two loaf pans. Sprinkle with cornmeal to coat bottoms and sides.
In large bowl combine 3 C of flour, yeast, and baking soda. In medium saucepan, heat and stir milk, water, sugar, and salt until warm (120 - 130 degrees). Stir milk mixture into flour mixture. Stir in remaining flour.
Divide dough in half. Put into loaf pans. Sprinkle tops with cornmeal. Cover loosely with plastic wrap. Let rise in warm place until double, about 45 minutes.
Bake at 400 about 25 minutes or until golden. Remove bread from pans and cool on wire rack.
Ginger Cocktail
from Brenna
This drink uses a French ginger liqueur called Domaine de Canton. Comes in a distinctively shaped bottle and has a great ginger flavor.
1 1/2 oz. ginger liqueur
1 oz. vodka
1/4 oz. lemon or lime juice
soda water
Shake first three ingredients with ice. Strain into a martini glass. Top with soda water.
This drink uses a French ginger liqueur called Domaine de Canton. Comes in a distinctively shaped bottle and has a great ginger flavor.
1 1/2 oz. ginger liqueur
1 oz. vodka
1/4 oz. lemon or lime juice
soda water
Shake first three ingredients with ice. Strain into a martini glass. Top with soda water.
Mojito
from Brenna
1 oz. mint syrup (equal parts sugar and water, heated till sugar dissolves, along with the leaves of about 5 sprigs of mint, strained out after sugar dissolves)
1 1/2 oz. lime juice
1 1/2 oz. light rum
top with club soda
garnish with mint leaf
All in a glass with ice.
1 oz. mint syrup (equal parts sugar and water, heated till sugar dissolves, along with the leaves of about 5 sprigs of mint, strained out after sugar dissolves)
1 1/2 oz. lime juice
1 1/2 oz. light rum
top with club soda
garnish with mint leaf
All in a glass with ice.