Black Bean and Kale Quesadilla

I am so excited about this recipe!  It is a fun new way to sneak some more kale into your kid's diet.  These are so tasty, the kids won't even believe that there is any kale in them!  They are also jam-packed with black beans, tomatoes, cilantro, and avocado, making this a very hearty quesadilla (not just a big pile of melted cheese).  

Another great aspect of this meal is the fact that you can make the bean mixture and grate the cheese ahead of time.  That makes the dinnertime rush much easier to handle!  Serve these with a great side dish like Roasted Mexican String Beans or Spanish Rice, and you've got a fantastic meal for the entire family!

Ingredients

4 large handfuls of kale, stem removed and chopped

2 Tbsp olive oil, divided

15 oz cooked black beans, rinsed and drained

1/2 C Restaurant Style Salsa

1/3 C chopped cilantro

3 tomatoes, chopped

1 large avocado, peeled, pitted, chopped

salt and pepper to taste

1/2 tsp chili powder

juice of 1 lime

6 flour tortillas

8 oz shredded cheddar cheese

8 oz Greek yogurt or sour cream

3 green onions, sliced

Directions

1. Heat 1 Tbsp olive oil in a medium fry pan over medium-high heat.  Add the kale and cook, stirring constantly until wilted, about 5 minutes.  Remove from heat and place into a large bowl.
2. To the kale, add the beans, salsa, cilantro, tomatoes, avocado, salt, pepper, chili powder, and lime juice.  Mash with a fork until smooth.
3. Put an even layer of bean mixture onto half of a flour tortilla (about 1/3 C).  Sprinkle an even layer of cheddar cheese on top of the bean mixture.  Fold the tortilla in half.
4. Heat the remaining olive oil in a large fry pan over medium high heat.  Cook the quesadillas for about 3 minutes, or until golden.  Flip and repeat on the other side.  
5. Serve topped with more salsa, yogurt or sour cream, and green onions.  Enjoy!

Adapted from Kiwi Magazine Dec. 2012

Spinach Tomato Alfredo Pizza

Boy, have I found another great pizza recipe for you!  This delicious pizza uses a base of homemade Alfredo sauce in lieu of your basic tomato.  It is pretty much everything I love about pizza and Fettuccine Alfredo all rolled into one amazing dish!  Adding a bunch of minced garlic over the sauce takes this to the next level.  The little bursts of garlic in every bite is just heavenly!

The farm fresh tomatoes and spinach give this pizza great flavor and texture.  It is a new family favorite for sure and we already can't wait to make it again.  If you are looking for an out-of-the-box pizza, give this a try.  I promise you will not be disappointed!

Ingredients

For the Alfredo Sauce:
1 C heavy cream
2 Tbsp butter
1/2 C freshly grated parmesan cheese
salt and pepper to taste
a dash of nutmeg

For the Pizza:
your favorite pizza crust
4 garlic cloves, minced
4 oz shredded mozzarella
1/2 C tomatoes, seeded and chopped
2-3 large handfuls of fresh spinach, chopped
Italian seasoning

Directions

1. Cook Alfredo Sauce: In a medium fry pan, bring the butter and cream to a boil.  Reduce heat and let simmer for 2-3 minutes.  Add the parmesan cheese and stir until it melts completely.  Continue to simmer until the sauce is slightly thickened, 3-5 minutes.  Remove from heat and season with salt, pepper, and nutmeg.  Set aside.
2. Heat the oven to 475 degrees with a pizza stone inside.  Evenly spread the Alfredo sauce around the pizza crust leaving a 1 inch border.  Sprinkle the garlic over the sauce.  Layer the cheese, spinach, and tomatoes evenly over the pizza.  Top with a sprinkle of Italian seasoning.
3. Bake for 8-10 minutes until cheese is melted and golden at the edges.  Allow to cool 3-4 minutes before cutting or else the sauce might be a little to runny.  Enjoy!

Adapted from Love Bakes Good Cakes

Weekly Menu

Well, it has been an emotional few days for us all.  Thank you for understanding my choice to join many fellow bloggers and be silent yesterday.  I hope you all have taken some extra time to let those you love know just how you feel about them.  I know I have been hugging my babies a little tighter.

We did still manage to go to the farm.  This will be our last big farm run until January as our main farm closes over the holidays.  :(  There is another farm that will still be open, but our weekly haul will be much smaller since their selection is not as varied.  We will likely have to get much of our organic produce from our grocery stores for the next few weeks, but I will still be making some great food!  This week, we picked up some spinach, carrots, tomatoes (can you believe it?!?!), broccoli, kale, cilantro, and yellow wax beans.  With that delicious assortment, we will be making the following meals:

• Parmesan Chicken Sandwiches (using Gardein) with frozen Organic Veggie Medley (my daughter's favorite treat)
• not using any of the fresh veggies

• Spinach Tomato Alfredo Pizza with Italian Steamed Broccoli
• using the tomatoes, spinach, and broccoli

• Black Bean and Kale Quesadillas with my Restaurant Style Salsa, Cilantro Lime Rice, and Roasted Mexican String Beans
• using the kale, cilantro, tomatoes, and green onion from last week

• I will be steaming the carrots for finger foods for the baby.

A Day of Silence

Healthier Spanish Rice

I love Spanish rice, and I'm not really a rice kind of gal.  I think my love of Spanish rice has something to do with the tomatoes and onions in it.  They give it some texture so it's not just a bowl of rice grains.  The only problem with Spanish rice is that it tends to be very unhealthy (and often cooked with chicken stock), so I decided to make a version using brown rice!  Boy it turned out great!

It really is quite simple and does most of the work itself.  You could easily make this with white rice if you wanted, or a combination of white and brown.  No matter what, it will be delicious!  It really is the perfect side to any home-cooked Mexican dinner.  We love it with my Crock Pot "Refried" Beans!

Ingredients

2 Tbsp olive oil
1/4 C chopped onion
1 1/2 C brown rice
2 C Imagine No-Chicken Broth (or veggie broth)
1 C chunky salsa (not salsa fresca, good ol' salsa-in-a-jar works best)

Directions

1. Heat the oil in a large skillet over medium heat.  Add the onion and cook until tender, about 5 minutes.
2. Add rice to the skillet and stir.  Cook until the rice begins to brown, about 5-10 mins.  
3. Stir in broth and salsa.  Reduce heat, cover and simmer for about 25 minutes, or until the liquid is absorbed.  

Adapted from ilovetocook

Beet Salad with Goat Cheese and Toasted Pecans

Beets are one of my daughter's favorite vegetables.  I'm not sure if it's because they are so sweet or if it's the bright red color.  :)  Either way, she always gets excited to bring some home.  I love finding new ways to enjoy them, and this is a delightful option.  It is very convenient that this can be made ahead of time.  It is best at room temperature, so it is perfect to bring to a holiday pot luck (doesn't hurt that is has festive red and green colors too!).  The sweet beets, mild goat cheese, and crunchy pecans give this dish an interesting texture and range of flavors.  It is sure to please a crowd!

Ingredients

2 bunches beets, washed and greens removed

2 Tbsp raspberry vinegar

4 Tbsp olive oil, divided

salt and pepper to taste

3/4 C toasted pecans, chopped

4 oz goat cheese, crumbled

2 Tbsp chopped parsley

Directions

1. Preheat the oven to 350 degrees.  Place the beets in a baking dish and toss with 2 Tbsp olive oil to evenly coat.  Cover and bake approximately 1 hour, or until the largest beet is easily pierced with a knife.  Remove from oven and allow to cool.
2. Remove the skins and cut into small wedges.  Place into a bowl and toss with vinegar, remaining olive oil, salt, and pepper.  Top with pecans and goat cheese.
3. Refrigerate until ready to serve.  Top with parsley.  Enjoy!

Adapted from  Parents Magazine 12/12

Weekly Menu

Welcome to the start of another great week!  I am so excited because it is going to be beautiful here with a great mix of sun and showers.  It's really feeling like winter (well, as "winter-y" as it get's in Southern California) and we are taking full advantage.  We made our gingerbread house this past weekend, have had some lovely fires in the fireplace, and enjoyed snuggling under blankets.  But in the midst of all that, we got some great food from the farms this week!  We selected some kale, chard, beets, cilantro, orange and green cauliflower, red potatoes, parsnips, persimmons, guava, carrots, baby sweet onion, and tomatoes (I KNOW!  I can't believe they are still growing!)  With this variety, we will be enjoying the following meals:

• Spinach and Cheese Ravioli with my Farm Fresh Marinara and Beet Salad with Pecans and Goat Cheese
• using the beets

• Cheesy Mushroom Taquitos with Healthier Spanish Rice, Crock Pot "Refried" Beans, and Pico de Gallo
• using the cilantro and tomatoes

• Creamy Chard and Spinach Cold-Weather Soup with Roasted Root Vegetables
• using the chard and some spinach from last week, carrots, parsnips, and potatoes

• I will be having the Kaleslaw for lunch
• using the kale

• We will be making Cauliflower Popcorn for a snack and enjoying the persimmons and guava (how fun is that?!) as treats.

What's on your menu this week?  I'd love to know!