Wow, I wish I were home with my beloved vegetarian cookbooks, but I’m traveling for business and will be for 4 weeks. I’m going to try to jot down by memory a few of my favorites (tough for me, since I love onions in EVERYTHING).
One package of frozen spinach, defrosted and drained very well
Chopped onion (heh, omit if you’re sick of onion, I guess)
Garlic (minced, as much as you like)
small can of sliced black olives
some chopped up sun dried tomatoes
Shredded cheese (basically just to stick everything together, so use as much or as little as you like)
half a can of cream of mushroom soup (I use the low fat kind, but the campbell’s roasted garlic cream of mushroom soup is GREAT)
Small bit of oil to saute
small drained jar of artichoke hearts, chopped
some pine nuts (if you’re feeling fancy)
package of big tortillas (I use the low fat kind, but not necessary)
salsa/sour cream for serving as desired
(sorry I don’t remember the exact measurement for the spices, I use the cayenne very sparingly)
Pam or other cooking spray
Saute onions and garlic until onions are translucent. Add sun dried tomatoes, olives, artichokes, spices. Stir all that stuff up until well mixed and heated through and the artichokes begin to wilt a bit. Add the well drained spinach and the half can of soup, stir some more. Generally, at this point, I transfer it to a large bowl. Since I always cook for two of us, I dual weild two huge skillets to make the quesadillas.
Spray the skillets with Pam and let them eat up to medium-high heat. Put a tortilla in the bottom of each skillet, sprinkle in some cheese (this is nice because you can customize cheese levels for each individuals, more or less depending on preference). Spoon on some of the spinach mixture, careful to keep it in the center of the tortilla (if you get it too close to the edges, will be a huge mess when you attempt to flip the quesadillas). Sprinkle some more cheese on top.
Pay careful attention to the bottom of the quesadilla, they are much easier to flip when they’ve become golden brown. When the cheese has melted and the bottom of teh quesadilla is “stiff,” put the other tortilla on top and carefully flip the entire thing using a spatula.
When both sides are browned and everything is gooey and melted, carefully transfer to plates, cut into 4ths and serve with some salsa and sour cream.
This next dish is very easy to prepare, but takes a long time. Well worth it though!
2 cans tomatoes
minced garlic (too taste, I like a LOT)
two potatos, cut into dice sized pieces
Can of drained chickpeas
1 cup of vegetable broth
Preheat oven to 500 degrees. Lightly oil a good sized metal pan (with high sides) and put the potatoes in. Drizzle oil oil on top (as desired). Stick in the oven for 15 minutes.
Generally while the potatoes are in, I slice the onions, mince the garlic, clean the green beans and peel the carrots. At the end of 15 minutes, pull the potatoes out of the oven and slide them to the sides (they should be golden brown) Put the garlic, onions, carrotsk, chickpeas and green beans in the middle and drizzle a bit more olive oil on top and stick it back in for 15 minutes.
While that stuff is in the oven, I get the tomatoes ready. Generally I drain one can, but keep the juice from the other can. I crush the tomato and get the brocolli florets ready. Usually, I put the tomatoes in a large bowl and go ahead and add 2 tablespoons of curry powder (I know that’s a freakishly large amount, I really like curry powder).
When 15 minutes is up, bring the pan out. I usually arrange the broccoli florets around the edges of the pan, then dump the tomato stuff around the edges of the pan, over the broccoli. Back into the oven for 15 minutes!
During that last step, I make sure the broth is ready. At the end of 15 minutes, pull the pan out of the oven and transfer the contents to a large bowl. Turn an oven burner to high and add teh broth to the pan and put the pan over the burner. Squeeze lime juice into the broth and reduce by half, stirring constantly (be sure to scrape the crispy bits off the sides).
When the broth has been reduced by half, dump the broth over the vegetables and serve over rice. I know it sounds hard, but it’s really very easy to make, just time consuming with some chopping involved.