And Nobody Starves

I like recipes as much as the next person. I’ve also learned to set limits for myself. For instance, I usually limit myself to recipes with only five or six ingredients in them. This naturally reduces the number of steps involved as well. And Momma stays sane in the midst of yet another decade of cooking for people.

The way I write recipes is a little free and easy, too. I usually copy the one I borrowed from somewhere else, but sometimes I stumble on something myself. So today I’m offering my Baked Quesadilla recipe of cultural acquisition.

Baked Quesadillas

Ingredients:

*tortillas

*cottage cheese, or any delicious shredded cheese that cottage cheese is a humble substitute for at the end of the month

*meat of choice, cooked and shredded (not judgin’ y’all or anything)

*veggies of choice, and yeah, refried beans fall in that category, as well as rice, quinoa, corn, other beans, and green beans

*other stuff like garlic and salsa and so on

Directions:

  1. Mix meat, cheese, veggies, and other stuff.
  2. Place tortillas in lightly greased pan.
  3. Fill halfway with mix.
  4. Close tortillas and spray lightly on top, because you’ll want to flip them once while they bake.
  5. Bake at 375 degrees for 30 min. Alternatively, 400 degrees for about 20 min.
  6. Remove from oven, let cool, and serve with toppings.

It’s easy, it’s flexible, it’s lower fat than frying AND I don’t have to stand there watching it burn. AND it makes leftovers for tomorrow’s lunch. AND not only that, but nobody starves.

Optional: once I came this close to making tuna fish and shredded carrots in the quesadillas. That makes the cottage cheese seem perfectly ordinary! And while I have not done this, yet does it lurk in the middle recesses of my brain lest I should encounter a longer month than this one has been. Because perception has its portion of influence along with the moon and the IRS upon calendar designations.

Add quesadilla recipes, comments, and awkward silences below!

 

 

Recipe: Simple Granola

Since this is something of a mommy blog, it’s time for another recipe. I chose this one because I have used it so much. It also works for me because while I love the ritual stirring and philosophical shaping of foods, details like long ingredient lists, or, say, timing the thing in the oven, often elude my attention span. Or perhaps my attention span eludes kitchen detail.

Simple Granola

ingredients:
3C oats (any type)
3/4 C honey (or less)
1/4 C brown sugar
1/4 C vegetable oil (any type- I believe in flexibility in my recipes)
dash salt
dash nutmeg
dash cinnamon

instructions:
Mix everything in a big bowl in whatever order you want. Spread it over a pan with at least some sides to it. Bake at 300 degrees for 40 minutes, but every ten minutes go stir it around. Otherwise, the mix on the sides will bake much crunchier than the stuff in the middle, if you really must know right now. Also, having the timer ding every ten minutes reminds me that I am cooking something. After four stirs I take it out and let it cool.

alternative methods:
I have substituted vanilla for the dashes of spices. I used x amount of vanilla, that being equal to the way in which I always overuse vanilla because I can never get enough of it. So, roughly, some capfuls from the bottle. I have also switched out some honey for brown sugar (this recipe can really blow through the honey!), but the more I did that the more the mix stuck to the pans. I regularly triple the recipe nowadays, spread it over three pans, and when it’s cooled, I store it in a plastic cereal box. I also refrigerate it. This stuff has no preservatives, so if you think it’s going to last longer than a few days (HA!) then you might want to do the same. And of course, you can add dried fruit or nuts to it. I haven’t got around to that yet. And if you need better detail to your instructions, well heck, just make it up so it suits you. This stuff will not blow up if you get it-somehow- wrong. It will probably even still be edible. And if, by some outlying chance that you do something really awful to it, don’t fret; don’t place your value as a human being on the altar of your cooking. Just use chocolate milk instead of regular when you pour it in a bowl in the morning. You might even try the liquid sensuality of dark chocolate almond milk.
And that’s it. A recipe that does not take a lot of time, money, or focus, and which lasts a good length of time (4-5 days) for a family of four. Even my picky eater likes it…sometimes.

UPDATE: I have stirred this every twenty minutes instead of every ten minutes and it has cooked very well. Recipes that accommodate my disinterest in what I am cooking always have a strong appeal for me.