There are a few food blogs that I follow and one of my favorites is Cookie and Kate . I don't eat meat or dairy so it’s a little more tricky to pull something together every night that has variety. I love getting daily emails and when inspired adapting the recipe to what I have in the house.
Although I love the ritual of preparing a meal..I don't always have the energy to do so...and that is when I turn to our oils. Our flavored oils, aside from the Lemon, are pressed together. So the basil is pressed with the olive, etc... It is a true marriage..not an infusion. Both are viable means of production but I love the freshness that the pressing brings...and it also retains more nutrients. I infuse my Lemon Extra Virgin Olive Oil with essential oil from organic lemons because I prefer the taste over pressing the rinds, seeds, etc...
For Cinco De Mayo, I've included a recipe from Cookie and Kate...and I've adjusted it using my flavored oils and what I had on hand. I'm sure the original is fabulous so you can try that too...but I've put in my substitutions in BOLD ITALIC so you can follow my version. It will also give you a sense of how to substitute with the flavored oils. For instance if a recipe calls for olive oil and garlic cloves…I use our Garlic EVOO and leave out the clove, etc...
I hope you enjoy it!
Broccoli Rabe and Black Bean Quesadillas ( Adapted from Cookie and Kate)
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 4 quesadillas
Marinated broccoli rabe (I used Mustard Greens)
- 1 large bunch of broccoli rabe (about 1 pound) (Mustard Greens)
- Small handful of chopped fresh cilantro (I didn't have..left out)
- 1 tablespoon olive oil (1 tablespoon our Lime EVOO)
- 2 teaspoons lime juice, to taste (slight squeeze of lime juice)
- 1 medium clove garlic, pressed or minced (1 teaspoon our Garlic EVOO)
- Pinch of salt, to taste (Grey Sea Salt)
- Pinch of red pepper flakes (1 teaspoon our Jalapeno EVOO)
Refried black beans
- 1 tablespoon olive oil ( 1 tablespoon our Garlic EVOO)
- 1 medium shallot, chopped, or ⅓ cup chopped red onion
- ¼ teaspoon salt
- 1 clove garlic, pressed or minced (eliminated)
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- 1 can (15 ounces) black beans, rinsed and drained, or 1½ cups cooked black beans
- ⅓ cup water
- 4 small (8-inch) whole grain tortillas
- 2 cups grated Monterey Jack or cheddar cheese ( Eliminated )
- Olive oil, for brushing (our CA Italian EVOO)
- Serving suggestions: salsa verde and/or guacamole
I left the original instructions as per Cookie and Kate as I didn't want it to get confusing....but basically just substitute the oils as I've noted...and leave out the steps that ask for the actual ingredients...for instance...the marinade is simply the oils blended with sea salt..and a squeeze of the lime if you'd like. And so on....
First, prepare the broccoli rabe so it can marinate while you prepare the rest. Pull the broccoli rabe leaves from the stems and discard the stems. Wash and spin dry the leaves. Tear any large leaves into small, bite-sized pieces, then transfer the leaves to a large serving bowl, along with the chopped cilantro.
In a small bowl, combine the olive oil, lime juice, garlic, salt and red pepper flakes. Whisk until blended. Pour the dressing over the leaves and gently massage the dressing into the leaves until they are all lightly coated. Take a little bite, and add more lime juice and salt if you find it too bitter.
To cook the refried beans: In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the shallot and salt. Cook, stirring often, until the shallot is tender and turning translucent, about 4 to 5 minutes. Add the garlic, cumin and chili powder and cook, while stirring constantly, until fragrant, about 30 seconds. Add the drained beans and water. Let the mixture come to a simmer and cook for 10 minutes, stirring often, and reducing heat as necessary to maintain a gentle simmer. Remove from heat and mash the beans with a potato masher, pastry cutter or fork until the mixture is thick and spreadable.
To cook the quesadillas: Spread the bean mixture evenly over each tortilla. Warm a medium-to-large skillet over medium heat. Transfer one tortilla to the warmed skillet and sprinkle about one-fourth of the cheese over the bean mixture. Spread a handful of marinated broccoli rabe leaves over one-half of the tortilla, leaving any large buds in the bowl. Once the cheese is melting, fold the cheesy side over the broccoli rabe. Brush the top of the quesadilla lightly with oil. Once the cheese is fully melted, flip the quesadilla, and brush the top with oil. Let each side cook until golden and crisp, flipping as necessary. Transfer the cooked quesadilla to a plate, and repeat for remaining quesadillas.
Let the cooked quesadillas rest for a few minutes to set the cheese, then use a pizza cutter or sharp chef’s knife to slice each quesadilla into three wedges. Serve with any remaining marinated broccoli rabe or beans on the side, as well as salsa verde and/or guacamole for dipping.
Some side notes...I used sliced avocado and tomatoes for the topping. And I didn't make all of the tortillas so I rolled the ingredients up in the tortilla the next day for my lunch. Light...and tasty! I also get gluten free tortillas at Whole Foods and that eliminates the gluten. Oh I didn't use the cheese but I'm sure it's even tastier with it!
If you have any questions you can reach me through the comments or shoot me an email at firstname.lastname@example.org.