adventures in cooking
dear friends,
inspired by the culinary adventures of new roomate kate and a long-standing desire to own/use/love a slow-cooker i went to the home of cheap kitchen appliances, walmart, to purchase said slow-cooker. i came back with a $12 slow-cooker, a $8 hand-held blender and a head full of kitchen-centred hopes and dreams. after an intense interweb search that truly kept me away from some pressing work, i decided that i wanted to make sweet potato quesadillas (hand blender) and spanish rice (slow cooker). the results are mixed. the slow-cooker has proved to be a formidable opponent. after eight looooooooong and slooooooooooooow hours of cooking the rice managed to remain "crunchy"... it is beyond rescue using conventional stovetop methods. however, the sweet potato quesadillas are my new/old favourite thing ever. they taste exactly like the ones at the sleepless goat. with this matter resolved, i may never visit kingston again. well, of course i lie. but still... they are that good. and, i got the recipie from a website on spiritual food grown by alternative farmers. for those of you who do not even want to click and yet are curious about how to re-create the goodness i offer the first truthfullytruthfully recipe.
enjoy,
cam
1 1/2 cups finely chopped onion
2 garlic cloves, minced or pressed
3 tablespoons vegetable oil
4 cups grated peeled sweet potato (about 3 potatoes)-- NO NEED TO GRATE IF YOU HAVE SUPER-AWESOME HAND BLENDER!!!
1/2 teaspoon dried oregano
1 teaspoon chili powder
2 teaspoons ground cumin
generous pinch of cayenne
salt and ground pepper to taste
1 cup grated sharp cheddar cheese
8 tortillas (8- to 10-inch)
fresh or commercial Mexican-style tomato salsa sour cream
Saute the onions and garlic in the vegetable oil until the onions are translucent. Add the grated sweet potatoes, oregano, chili powder, cumin, and cayenne and cook, covered, for about 10 minutes, stirring frequently to prevent sticking. When the sweet potato is tender, add salt and pepper to taste and remove the filling from the heat.
Spread one-eighth of the filling and 2 tablespoons of the cheese on each tortilla. Cook the filled tortillas by following the procedure for Simple Quesadillas (below) Serve immediately, topped with salsa and sour cream.
Simple Quesadilla preparationLightly oil a heavy skillet. Warm the skillet on medium heat. Sprinkle or spread the filling ingredients on one half of each tortilla, leavinga 1/2 inch border along the edge. Don't pile it on too thick or thefilling will ooze into the skillet; about 1/2 inch deep is good. Foldthe plain half of the tortilla over the filling. Place the quesadillas(as many as you're cooking or as many as will fit) in the heated skilletand cook each side for 2-3 minutes, until the cheese is melted and thefilling is hot. Add more oil to the skillet if necessary, and cook theremaining quesadillas. NO NEED FOR SKILLET IF YOU HAVE SUPER AWESOME MICROWAVE!!!
inspired by the culinary adventures of new roomate kate and a long-standing desire to own/use/love a slow-cooker i went to the home of cheap kitchen appliances, walmart, to purchase said slow-cooker. i came back with a $12 slow-cooker, a $8 hand-held blender and a head full of kitchen-centred hopes and dreams. after an intense interweb search that truly kept me away from some pressing work, i decided that i wanted to make sweet potato quesadillas (hand blender) and spanish rice (slow cooker). the results are mixed. the slow-cooker has proved to be a formidable opponent. after eight looooooooong and slooooooooooooow hours of cooking the rice managed to remain "crunchy"... it is beyond rescue using conventional stovetop methods. however, the sweet potato quesadillas are my new/old favourite thing ever. they taste exactly like the ones at the sleepless goat. with this matter resolved, i may never visit kingston again. well, of course i lie. but still... they are that good. and, i got the recipie from a website on spiritual food grown by alternative farmers. for those of you who do not even want to click and yet are curious about how to re-create the goodness i offer the first truthfullytruthfully recipe.
enjoy,
cam
2 garlic cloves, minced or pressed
3 tablespoons vegetable oil
4 cups grated peeled sweet potato (about 3 potatoes)-- NO NEED TO GRATE IF YOU HAVE SUPER-AWESOME HAND BLENDER!!!
1/2 teaspoon dried oregano
1 teaspoon chili powder
2 teaspoons ground cumin
generous pinch of cayenne
salt and ground pepper to taste
1 cup grated sharp cheddar cheese
8 tortillas (8- to 10-inch)
fresh or commercial Mexican-style tomato salsa sour cream
Saute the onions and garlic in the vegetable oil until the onions are translucent. Add the grated sweet potatoes, oregano, chili powder, cumin, and cayenne and cook, covered, for about 10 minutes, stirring frequently to prevent sticking. When the sweet potato is tender, add salt and pepper to taste and remove the filling from the heat.
Spread one-eighth of the filling and 2 tablespoons of the cheese on each tortilla. Cook the filled tortillas by following the procedure for Simple Quesadillas (below) Serve immediately, topped with salsa and sour cream.
Simple Quesadilla preparationLightly oil a heavy skillet. Warm the skillet on medium heat. Sprinkle or spread the filling ingredients on one half of each tortilla, leavinga 1/2 inch border along the edge. Don't pile it on too thick or thefilling will ooze into the skillet; about 1/2 inch deep is good. Foldthe plain half of the tortilla over the filling. Place the quesadillas(as many as you're cooking or as many as will fit) in the heated skilletand cook each side for 2-3 minutes, until the cheese is melted and thefilling is hot. Add more oil to the skillet if necessary, and cook theremaining quesadillas. NO NEED FOR SKILLET IF YOU HAVE SUPER AWESOME MICROWAVE!!!
posted by Ms. Cam at 18:33
4 Comments:
haha this entry is too awesome.
why was the rice crunchy? did you not have enough water? shame... i HEART spanish rice.
- priscilla, procrastinating.
CAM - you're hilarious. Most people substitute ingredients when they update recipes. Glad to see you remain the original and instead substitute devices with which to cook. -- LOOT.
thanks--
the hand blender puree is far superior to the shredding prescribed in the recipee.
also, i totally used a fourth sweet potato.
cam
also, about the rice... i kept adding water... but nothing worked. i have no idea.
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