My (Self-Assigned) Tortilla Challenge

Living alone, I often find I’m wasting bread and other baked goods. I can never seem to finish the loaf or package before it goes bad. This week I bought a package of Whole Wheat Tortillas and was determined to have fun with it and finish every last one. I succeeded! Here are my favorite uses from this week...

You'll notice in each of these favorites, I used a product differently from its original intended use. Think outside the box! For example: just because a product says, "dip" doesn't mean it can't be used as a spread.

In addition, I used or reused ingredients that were on hand. After hosting a BBQ over the weekend, here are the ingredients I had:

* 10-inch (Medium) Whole Wheat Tortillas
* Trader Joe's Fancy Shredded Lite Mexican Blend: Light Sharp Cheddar, Lite Monterey Jack, Lite Asadero and Lite Queso Blanco.) Any shredded cheese works!
* Greens: raw Spinach, steamed kale
* Trader Joe's Back Bean Dip, etc. (many grocery stores have a version of this)
* Leftover shredded chicken from pulled BBQ Chicken sandwiches made over the weekend (I'd left some of the chicken sauce-less)
* Grilled eggplant, leftover from the weekend
* Fresh Mozzarella, sliced
* Sundried tomatoes (dry, not in oil)
* Prepared Pesto

Quesadilla 

You can’t go wrong with a Quesadilla. The possibilities are endless! With a few minor variations of ingredients I had on hand, I actually made these several times during the week.

Version 1: 

I actually ate this for breakfast one day!

- Spread a thin layer of Black Bean Spread on the bottom of one Tortilla
- Place in a non-stick skillet sprayed with cooking spray over medium heat
- Sprinkle shredded cheese over the Black Bean Spread
- Add a handful of raw spinach Let cook 2-3 minutes Carefully fold tortilla in half, to create a half-moon, taking care to avoid the shredded cheese from escaping
- Using the back of a spatula, gently press down to help the cheese stick to the tortilla and other ingredients.  - Transfer to a plate, let cool for 1 minute then cut in half.

Version 2: 

- Spread a thin layer of Black Bean Spread on one side of two Tortillas
- Place with the spread face up in a non-stick skillet sprayed with cooking spray over medium heat Sprinkle cheese over the Black Bean Spread
- Add a generous handful of steamed kale
- Add about 1/4 cup of shredded chicken
- Add another layer of cheese and the other tortilla, this time with the black bean spread face down.
- Let cook 2-3 minutes
- Carefully place a large plate on top of the pan, turn upside down so the quesadilla is on the plate and carefully transfer the quesadilla back to the pan.
- Let cook an additional 2-3 minutes.
- Using a spatula, transfer to a plate, let cool for 1 minute then cut in quarters (I use a pizza cutter).

Grilled Veggie Wrap 

The rest of the package of spinach used in the Quesadillas was starting to wilt in the refrigerator so I steamed it to give it new life. Make sure to squeeze it dry over the sink before using

Spread some of the prepared pesto on the bottom of the tortilla. Layer eggplant, fresh mozzarella slices, sundried tomatoes and steamed spinach in the center of the tortilla, leaving space around the edges.
Fold up one end, then the sides and finally fold the top down.

Eat as is or cut in half on a diagonal.

I'm proud to say I not only finished the whole package that week but but also added some new regular meals to my arsenal.

Enjoy!

Food to Soothe the Soul

I woke up this morning very much on the wrong side of the bed. Nothing could pull me out of this one.

Until lunch.

Thanks to Ben's Kosher Deli on 38th Street in NYC, little pieces of my soul began to heal.

One 2" thick house-cured corned beef sandwich
One house-made potato knish
One Kosher pickle
One Dr. Brown's Cel-Ray soda

The comfort foods of my childhood. And apparently my adulthood, too.

I'm still amazed of the power a simple meal can have.

“A good meal soothes the soul as it regenerates the body.”
Frederick W. Hackwood, Good Cheer (1911)

Broccoli Rabe and Sausage Over Orchiette

Playing in the kitchen today. Here's the result:

1 clove garlic, minced
¾ lb sweet Italian sausage (no casing)
pinch of cayenne pepper
pinch of dried basil
pinch of dried oregano
~ 1 cup prepared marinara sauce
1 lb. broccoli rabe (rappini), trimmed
¼ cup Panko breadcrumbs
1/3 lb orchiette pasta (ear shaped pasta)
Parmesan cheese

Bring a large pot of water to a boil. Salt generously and add broccoli rabe. Let cook for ~5 minutes or until bright green and tender. Remove using tongs or a slotted spoon and immediately run under icy cold water. Drain any excess water out, chop and set aside in a large bowl.

Bring the same water the broccoli rabe was cooked in back to a boil and add orchiette pasta. Cook according to package directions (10-11 minutes). When cooked, drain thoroughly and add to bowl with broccoli rabe.

Meanwhile, in a large skillet, heat oil over medium high heat and add garlic. Once fragrant, add sausage and cook until browned, breaking up large pieces with a wooden spoon or silicone spatula. Add cayenne, basil, oregano and marinara sauce. Once he sauce is heated through, add sausage mixture to pasta and broccoli rabe.

Toss broccoli rabe, sausage mixture and pasta well.

In the same skillet the sausage mixture was cooked in, heat 1 Tbs olive oil over medium heat and add breadcrumbs and gently toast until golden brown. Do not burn.

Add breadcrumbs on top of pasta mixture and serve with parmesan cheese.

Serves 3-4 with a green salad.

When Your Favorite Lunch Place Disappoints

It was just like any other day… food from the Favorite Lunch Place. It’s the hole-in-the-wall a few blocks away with the line around the corner.

“What are they selling, Crack?”
So we brave the line to see what the fuss was about.
It’s a tiny place that sells amazingly fresh, delicious sandwiches, brewed iced tea and possibly the most amazing cupcake I’ve ever had. Yes, you read correctly.
The BEST Cupcake EVER.

Every visit there was worth the 15 minute wait on line.

And then….

We decided to call in our order for delivery since so many of us wanted to eat from there today. This is how it went down:

“Please fax in your order”
We don’t have a fax machine on our floor, so we trek down 4 floors to our sister floor.
Order Faxed.
Then the call came “We need a credit card to confirm the order”
Um… Ok, here’s my credit card number.
We wait.
One hour and 15 minutes later our food arrives and we pay the delivery guy.
As we’re going through the list to see who gets what, my co-worker noticed a credit card receipt.
Wait a minute – didn’t I give them the number just to confirm the order? Like a restaurant takes a credit card to hold the reservation??
I frantically call the Favorite Lunch Place. Sure enough, they charged my credit card.
“Well, we just gave your delivery guy $52 in cash money.”
To her credit, the woman was very nice but said, “I told you I needed the credit card number..” (right, to confirm. That’s what I heard, to confirm!)
Ok, instead of arguing the small points, she credits the card.
Now she wants my fax number so she can send me the confirmation of the credit.
“DOES ANYONE KNOW OUR FAX NUMBER?”
The woman on the other end of the phone is stunned. “Um… I know you have a fax machine, you faxed your order to us!”
“Yes, I know we have a fax machine but it’s 4 floors down and I don’t know that number. See, they’re shutting down our office and taking away all of our equipment.”

Well, THAT’s a conversation stopper. Bet she hadn't heard that one today!

Moving on to the entire reason we order from there – the FOOD! And not a minute too soon. I’m hungry!

Today I chose a different selection than normal: Turkey, Cranberry and Pear on a baguette. Thanksgiving on a baguette! How good does THAT sound?

I unwrap my sandwich with gleeful anticipation…
hmm... my turkey is pink. And. Shiny. PROCESSED turkey!
A place that boasts freshly baked bread, quiche and incredible sandwiches serves processed, briney, salty turkey?
Really?
REALLY???

I guess all that’s left to do is drown my sorrows in one of those cupcakes.

Mmm… cupcakes.