Sunday, January 16, 2011

Three Recipes - Baked Potatoes with Gruyere, Quesadillas, Apple Salad

Hi All,

We were recently asked to share 3 vegetarian recipes for a mommy blog interview we were doing.  On several different nights when we were cooking in, and wrote the recipes down we were making up that night.  Of course, Shelley gets most of the credit, as she is wayy ahead of Cal in the understanding of ingredients, and cooking techniques.  Don't get in a tizzy over this, this is Cal writing.  Shelley does not assert that.  Anyway, here are the three recipes!

Vegetarian Recipes by Shelley & Cal - The first two are original recipes that we created and tried in the past few weeks.  The third is a family recipe created by Shelley's mom.

Baked Potatoes topped with Gruyere Garlic Broccoli Saute

2 big bakers or 4 small russet potatoes
2 tablespoons olive oil
4 oz gruyere cheese, grated
2 broccoli spears, chopped
2 oz finely chopped onions
2-4 cloves garlic, chopped
2 tablespoons of flour
2 tablespoons of butter
1 1/2 cups milk
1 cup white table wine
1/4 cup chopped parsley
pinch black pepper

Bake the potatoes at 400 (cooking time will vary 45-1hour).

In a medium sauce pan, drizzle 2 tablespoons olive oil.  Saute the garlic, onions, broccoli on medium heat until soft.  Add the wine and reduce. Season with salt & pepper.

In a another small sauce pan, melt the butter, whisk in the flour, cook flour for one minute, then add milk & cheese and continue to whisk until creamy.

Meal for Two
Pour cheese sauce over cooked potatoes and top with garlic-broccoli mixture, garnish with parsley.

Super Duper Quesadillas
8" flour or whole wheat tortillas
2 oz grated cheddar cheese
2 oz grated pepper jack
1 small can of sliced black olives
1 ripe avocado cut into small pieces
3 green onions chopped
1 clove garlic chopped (for health!)
1 small can green chiles
1 can refried beans (you will need to spatula thin layer of beans onto tortilla)
Serve with:
your favorite salsa
sour cream dallop

Heat pan to medium low heat.  LIghtly butter (or oil if you prefer) one side of tortilla and place butter side down in pan. Line tortilla with some of all of the ingredients while it's in the pan, place another buttered tortilla on top.  Cook until golden brown and flip.  Cook another few minutes until cheese is melted. 
Remove from pan to cutting board and cut into quarters. Serve with sour cream and salsa on side.

This can make 2-3 quesadillas if you portion out the tortillas and ingredients.

Cabbage Apple Salad -

1/2 Cup Mayonaise
1/4 Cup Vinegar
1/2 Cup Sour Cream
1/4 Cup Sugar

2 Fuji apples peeled, chopped -
1 medium cabbage, cored, finely shredded
2 large carrots - peeled, shredded
1 bunch scallions finely sliced

Prepare the Dressing. In a medium bowl, combine all the ingredients together until well blended. Set aside.

Prepare the salad. In a large bowl, combine the cabbage, carrots, scallions, and apples. Pour in the reserved dressing and toss until well blended. Refrigerate at least 1 hour before serving, mixing the salad at least once to evenly distribute the dressing.

No comments:

Post a Comment