Soup in the crock pot on a windy night. Can’t beat that! I can’t believe it is already the third week of Advent. The last few weeks have just flown by. I don’t usually use the crock pot on weekends, but it definitely helps on these busy days during the holiday season (AKA, finals week).
The inspiration for this recipe came from Allrecipes.com. I used a number of items from our last 2 boxes to create this nicely spiced soup.
I have no idea how I ended up with Impossible Pie on my menu this week. I still remember looking at the recipe on the Bisquick box and thinking, “Really??” I don’t make one often. The original Betty Crocker recipe can be found here.
Our New Mexico State Fair starts in a couple of weeks. One of the contests decides the best green chile cheeseburger in New Mexico. Maybe I should enter?
If you have been following my blog for a long time, you might recognize this recipe. This was one of the first green chile recipes I shared, back in 2011. My food photography is getting better, so I’ve decided to re-post some of my older recipes with new (hopefully more appealing) photographs.
These quesadillas are really easy to prepare. They are also a great way to sneak some vegetables into your diet!
Heat olive oil over medium heat. Add bell pepper, zucchini, yellow squash, and onion. Saute until the vegetables start to get soft.
Add black beans and chile. Continue cooking until the beans are heated through. Remove from heat.
Spray both sides of an indoor grill with non stick cooking spray. Place a tortilla on the bottom plate of the grill. Top with ¼ cup cheese, then ¾ cup of the vegetable mixture. Top with another ⅛ cup cheese. Place a second tortilla on top. Lower the top plate and cook for 3-5 minutes, until golden brown. (You can also cook in a skillet on the stove, flipping the quesadilla half way through.)
Remove quesadilla and cut into wedges with a pizza cutter. Repeat with remaining ingredients.
While looking for zucchini recipes this week, I was surprised at how many recipes I found for tacos! I always thought of zucchini as an Italian vegetable. (And, indeed, they probably did originate there.) However, zucchini are apparently used in all different cuisines. We see zucchini used often in calabacitas, a Mexican side dish of summer squash, corn, and chile peppers.
This recipe is completely vegetarian. I served them with sour cream and cheese, but if you avoid dairy products, this would be great without them.
1¼ pounds zucchini, sliced lengthwise into ¼ inch thick slices
¼ cup olive oil
ground cumin to taste
½ large onion, cut in ¼ inch thick slices
2 ears fresh corn
15 ounce can black beans, rinsed and drained
½ cup chopped green chile (fresh or frozen preferred)
½ cup fresh cilantro, chopped
tortillas of your choice
Salsa, shredded cheddar or Mexican blend cheese, sour cream or other taco accompaniments
Preheat grill for medium heat. Brush olive oil over both sides of zucchini slices and season with cumin to taste.
Remove all but about 2 layers of husks from the corn, as well as the visible portion of the silks.
Grill zucchini, onion, and corn. Corn should be turned every 2 minutes, zucchini and onion should be turned once during cooking. Chop zucchini and onion into small bitesized pieces. Cut corn from cobs.
Heat black beans and green chili in a large pot over medium heat. Add grilled zucchini, onion, and corn, heat through.
Serve zucchini mixture in tortillas, with accompaniments to taste.