Beef Quesadilla

A great comfort food – I love fried onions and steak together, add the salsa and yogurt and it’s a dream come true!  This one is great to make if you’ve got some left over  steak from your barbecue the night before.  Another amazing addition is some slices of avocado – that puts it over the top!

I don’t eat cheese very often, so when I do but it I grate the unused part and keep it in the freezer.  Same goes for the tortilla, just pop them in the freezer to use later, maybe even in a tortilla pizza.

What you need:

1/2 onion, sliced

1 red pepper, sliced

1 beef steak

cheddar or another favourite cheese, grated

salt

olive oil

yogurt or sour cream

salsa

tortilla shells

What you do:

1.  Take the steak out of the fridge so it isn’t completely cold when you cook it.  Rub a little olive oil on each side, then liberally salt each side, then set aside.

2.  Heat a little olive oil in a frying pan.  Add the onions and cook for about 5 minutes.  Add the sliced red peppers and continue to cook until the onions are quite browned.  Remove from the pan and set aside.

3.  Heat the pan to medium high.  When it’s good and hot, place the steak on the pan.  Cook it for just a few minutes, depending on the thickness of the steak and your preference.  I love mine quite rare, so I don’t leave it for long, plus it continues to cook while it rests out of the pan before cutting.  Use tongs to flip the steak and cook the other side for about 2 minutes.  Remove from the pan to rest for at least 5 minutes.  Slice very thinly.

4.  Clean your pan out and place a tortilla in it, on medium-low heat.  Sprinkle a little cheese on one half, then add some onion and pepper and some slices of steak.  Add a little more cheese, then pull the other half of the tortilla over the fillings.  I like to put the cheese on the top and the bottom because I think that when it melts it helps hold all the fillings in.  Plus people love cheese, so often a little more is better.

5.  Let the quesadilla cook until that side it slightly brown and crispy, then flip it over and do the same to the other side.

6.  Serve with some salsa and yogurt or sour cream on the side.

Thanks for the great photo, Megan!

Spanish Salad

This isn’t an authentic Spanish recipe; instead I was inspired by the amazing vegetables I found in the markets of Barcelona.  Was it because I was on holiday, or did these veggies truly have more flavour than the ones at home?  I’m not sure, but since they were bursting with flavour, they didn’t need much doctoring up with dressing.  I just drizzled on a little extra-virgin olive oil and cracked some salt on top.  Simple and amazing.

What you need:

a few tomatoes – I used cherry tomatoes

a few mini cucumbers

an avocado

olives with the pits in them

What you do:

1.  Chop the veggies up and put them into a bowl.

2.  Drizzle with the best quality olive oil you have.

3.  Crack on a little salt.

I served mine with some chorizo, flatbread and a glass of red wine.  Buon provecho!

Monserrat

 

 

 

 

 

 

 

 

 

 

Wild and Brown Rice, Pepper and Pecan Salad

If you like pecans, whole grains and vitamin C-rich peppers, then you’ll love this hearty salad.  It’s great for a lunch or picnic.

What you need:

3/4 cup brown rice

1/4 cup wild rice

1 each of red, orange and yellow peppers

1/2 cup pecans

1/2 bunch parsley

1- 2 green onions

1/3 cup dried currants

For the dressing:

1/4 cup olive oil

1/4 cup apple cider vinegar

2 Tablespoons honey or maple syrup

1 teaspoon tamari

What you do:

1.  Put the rices in a pot with 1 & 1/2 cups of water.  Bring to a boil, then cover and turn heat to low.  Cook for 45 minutes, then take off the heat, leaving the lid on, for 10 minutes.

2.  Toast pecans by heating in a frying pan for 5-8 minutes on medium-low heat.  Be careful!  It’s easy to burn them.

3.  Chop peppers into approximately 2 cm chunks.

4.  Chop parsley and green onion.

5.  Mix oil, vinegar, honey and tamari together, then stir in a large bowl with all the veggies and the currants.

6.  Let the veggies and sauce do their thing while you are waiting for the rice to cook and cool.  Mix the rice in, and you’re good to go!  It’s really nice served with a few slices of avocado.

Great for leftovers!