Posts Tagged ‘tortillas’

by Sarah Steimer

I've got every shade of green you need in this burrito. This was also one of my first times cooking with black kale, which is less dramatically curly than its more popular cousin, but has (in my opinion) a slightly more earthy taste. It's delicious and just really beautiful.

I’ve got every shade of green you need in this burrito. This was also one of my first times cooking with black kale, which is less dramatically curly than its more popular cousin, but has (in my opinion) a slightly more earthy taste. It’s delicious and just really beautiful.


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by Sarah Steimer

I know, I know, why ruin a nice, healthy food like avocado by frying it? Because it's completely delicious, that's why.

I know, I know, why ruin a nice, healthy food like avocado by frying it? Because it’s completely delicious, that’s why.


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This taco is a lot of crispy-crunchy wrapped up in a warm soft taco. And save your leftover pickled onions! Those suckers are great on sandwiches orrrrr just a fork.

This dish is a lot of crispy-crunchy wrapped up in a warm soft taco. And save your leftover pickled onions! Those suckers are great on sandwiches orrrrr just a fork. (Of course I served this meal with one of my favorite summer beers: Bell’s Oberon.)


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We’ve decided to participate in a nationwide event today, called Food Bloggers Against Hunger. In this post, Caitlin has put together a delicious low-cost recipe, followed by a call to action from Sarah. Please read and enjoy both, and we look forward to a conversation with you in the comments section.

— C & S

Cheesy red beans and greens quesadillas

by Caitlin Saniga

Cheesy red beans and greens quesadillas

These quesadillas definitely come in under the $4 daily budget, and they’re full of flavor and are fun to eat. If you’re not a fan of kidney beans, try black beans, edamame or olives.

  • olive oil
  • 3 cloves garlic, minced
  • 1 cup kidney beans, rinsed and drained
  • 1/4 teaspoon cumin
  • salt
  • 1 1/4 cups shredded Cheddar cheese
  • 8 6-inch tortillas (Corn or wheat is fine. I used corn.)
  • 1 cup torn spinach or arugula

In a medium pan over medium heat, warm the olive oil. Add the garlic and cook, stirring until fragrant, about 15 seconds. Add the beans and cook until the skins start to burst, about 2 minutes. Sprinkle in the cumin, season with salt and toss to coat.

Assemble the quesadillas by sprinkling a thin layer of cheese on half of each tortilla. Top with a small scoop of beans, greens and another thin layer of cheese. Fold the tortilla over the fillings, and grill the quesadillas two at a time, pressing down on them with a spatula, about 1 minute on each side. Cook the remaining quesadillas this way, slice in half with a pizza cutter and arrange on a serving platter. Serve warm.

Makes 4 servings.


A letter from the editors (OK, bloggers)FBAH

by Sarah Steimer

Two articles were published exactly one year and one day apart that illustrate an irony for my generation (born between 1980 and 2000, we’re considered “Millenials”). In the New York Magazine article from 2012, the writer describes a “young foodie culture” among my age group. These young, mostly urban people pride themselves on trying new restaurants and often documenting their experience. In addition to eating out, I know from informal surveys that many of my peers have been to at least one farmer’s market and enjoy preparing healthy meals for themselves. Appreciation for good food! Not a bad idenity to have.

But then there’s the irony.

“For the first time in modern memory, a whole generation might not prove wealthier than the one that preceded it,” the more recent New York Times article reported. Bring these two concepts together and you’re left with a clear issue: We want to eat good food, but we may not be able to afford it.

According to statistics from the No Kid Hungry campaign, 17.2 million households in the U.S. are considered “food insecure,” defined as having the limited or uncertain availability of nutritionally adequate and safe food. Couple this with the knowledge that my generation isn’t likely to make more money than our parents, and it’s pretty obvious that our food insecurity problem is bound to get worse before it gets better.

The problem of food insecurity goes beyond simply being hungry. Not having the money to eat properly often snowballs into issues such as obesity and poor performance at school for children. The cheapest foods available are often those lacking nutritious qualities, which explains the link between low income and obesity (Hey America! Malnutrition is NOT just the skin-and-bones child in Africa, it’s also the overweight and out of breath child in Alabama! Malnutrition has many faces.). Children are often most affected by poor food habits, and even a short period of time without necessary vitamins and minerals can hinder brain development and affect their ability to focus.

We are not a poor country. Nutritious food is available, but we are not putting it within reach. The average daily food stamp benefit is about $4 per person per day. If you’ve priced fresh fruits and vegetables lately, you understand how unavailable those foods would be on current government assistance.

But let’s roll back to my first point, but Millennials’ appreciation for good food. As the adage goes, where there’s a will, there’s a way! My generation has proven its will, now let me present to you the way:

We’re urging you to write to your representative in Congress so he or she may support federal nutrition programs (think of the kids!).  Every generation loves to prove its older counterparts wrong, and I’d like to think that despite the (somewhat unnerving) economic road ahead, we can be the generation that stops hunger in America.

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by Caitlin Saniga

We made these pizzas the first day of my visit to Aunt Kay’s in New York. We used what she had in her fridge: little bits of produce, some bacon, spices and cheese. It was a delicious combination. So forage in your fridge. This is a great recipe to use for leftovers and scraps.

  • 4 6-inch flour tortillas
  • olive oil
  • salt
  • 4 strips bacon, cooked for 2 minutes in the microwave
  • 1 red pepper, roasted, skin removed and julienned
  • 1/2 small red onion, sliced into thin rings
  • 1 small zucchini, shaved with a vegetable peeler
  • 1 tablespoon capers
  • 3/4 cup shaved mozzarella cheese
  • cayenne pepper, to taste

Line 2 baking sheets with parchment paper, and preheat the oven to 350 degrees. Place 2 tortillas on each baking sheet. Brush the tortillas with olive oil and sprinkle with salt.

Use paper towels to soak any extra grease from the bacon, and cut the bacon into 1-inch lengths. Divide the bacon among the tortillas. Do the same with the red pepper strips, onion, zucchini, capers and mozzarella. Sprinkle with cayenne pepper.

Place the baking trays on separate racks in the oven. Cook about 7 minutes, then rotate the trays, checking for doneness. Cook 5-7 minutes longer, allowing the tortillas and bacon to crisp and the cheese to melt and begin to bubble. Serve immediately.

Makes 4.

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by Sarah Steimer

Mexican food is sort of fun to take into the winter. Because peppers and corn are no longer in season, you can replace them with sweet potatoes and beans.

  •  1 15-ounce can tomato sauce
  • 1 3/4 cups chicken or vegetable broth
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried cilantro
  • 1 small onion, diced (1 cup)
  • 2 medium sweet potatoes
  • 1 15-oz. can diced tomatoes, drained
  • 1 16-ounce jar prepared medium salsa (or make your own, of course)
  • 3 cloves garlic, minced
  • 1 jalapeno, minced
  • 1 15-ounce can black beans, rinsed and drained
  • 1/2 cup shredded jack cheese (we used pepper jack), plus more for topping
  • 8 large tortillas

Wash the sweet potatoes and pierce with a fork all over. Bake in the oven in a glass or tin dish at 400 degrees until soft – about 30 to 40 minutes.

In a sauce pan, combine the tomato sauce, broth, chili powder, cumin, cilantro and 1 teaspoon of the minced garlic. Keep at a low simmer until heated through then cover until ready to use.

You can also experiment with totally different flavors just by switching up what type of salsa you use. (P.S. We halved this recipe when we made it - in case you're counting the enchiladas in this picture)

Once the potatoes are ready and have cooled to touch, peel the skins off (this happens very easily). Mash the potato with a fork or masher. Saute the onion until translucent in a pan with olive oil; add the sweet potato, diced tomatoes, drained black beans, salsa, jalapeno and the remainder of the garlic. Once well combined, add the cheese.

Brush the bottom a 9-by-13 glass baking dish with olive oil. Spread about 1/2 cup (or so) of the tomato sauce mixture on the bottom. Fill each tortilla with the black bean and sweet potato mixture. Roll the enchilada up and place in the pan (width-wise), seam side down. Continue until the pan is filled and all the enchiladas feel snug. Top with remaining tomato sauce and a sprinkle of cheese.

Bake in an oven at 350 degrees for 15 minutes or until bubbly. You can also pop the enchiladas under the broiler for the last 5 minutes – or ignore this step if you can’t figure out the boiler on your oven like me.

Makes 8 enchiladas.

Recipe adapted from: Vegetarian Times

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by Sarah Steimer

It ain't easy being green. But it's so easy being the cutest ever. Great job, cute salsa!

  • 1 pound tomatillos, husked
  • 1/2 cup finely chopped onion
  • 2 large cloves of garlic – I actually used a couple of garlic scapes instead – stayed with the green theme
  • 1 jalapeno, minced
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoons salt, or to taste
  • 3/4 cup water

Wash and dry your tomatillos (they’re a little sticky which was a surprise). Place then in a pan and put under your oven’s broiler until the skin darkens, but does not burn. This should take about 8 minutes and it helps to turn them once or twice.

I want to see what else I can use tomatillos for - this was my first time working with them.

Add all the ingredients into a blender and puree for a few seconds.

Pour your salsa puree into a small saucepan and bring to a boil over medium-high heat. Let simmer for 10-15 minutes.  Cool in the refrigerator if you want to use it as a dip, or serve warm over chicken, fish or whatever it is you eat.

Makes about two cups.

Recipe adapted from: Meals in a Madhouse

Photos: Sarah Steimer

*Throughout July, “A Dip and a Sip” will feature our favorite salsa and margarita recipes — all of which can be found here.

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