8 12-inch tortillas 1 16-ounce can refried beans (Rosarita) 1 tablespoon taco seasoning mix 12 ounces Mexican cheese blend, shredded Salsa and sour cream to serve Preheat the oven to 400 degrees. Mash beans with taco seasoning. Build quesadillas by covering two-thirds of a tortilla with cheese and spreading the bean mixture in the […]
Posts with the Vegetarian tag
Jane’s Kitchen: Sweet Potato Sunshine Salad
By Laura Wright, The First Mess 1 1/2 pounds mini sweet potatoes 2 medium carrots, peeled + small diced (I used some heirloom purple ones for color contrast) 2 orange or yellow bell peppers, seeded and diced into 3/4 inch-ish pieces 1/2 cup cherry tomatoes any color, cut in half 1/2 small red onion, […]
Jane’s Kitchen: Golden Sunshine Quinoa Salad
By Ingrid Hoffman 2 cups quinoa, pre-washed if possible 2 1/2 cups broth (vegetable or chicken) 16 scallions, white and light green parts only, sliced 1 cup golden raisins, chopped 1/2 cup rice vinegar 1/2 cup orange juice 1 teaspoon orange zest 2 tablespoons extra virgin olive oil 1/4 teaspoon cumin powder 1 cucumber, […]
Jane’s Kitchen: Scalloped Potatoes
1 tablespoon unsalted butter 3/4 cup fresh bread crumbs 2 tablespoons all-purpose flour 1 1/2 teaspoons dried thyme 1 1/2 teaspoons salt 1 teaspoon ground black pepper 3 russet (Idaho) potatoes, peeled and thinly sliced (Set the sliced potatoes aside in a bowl of cold water to cover to keep them from discoloring until ready […]
Jane’s Kitchen: Eggplant Parmesan Ragú
Ragú was introduced in 1947, and this was one of the most popular recipes in the New York Times that year. 2 cups Italian-seasoned bread crumbs 1 1/4 cups grated Parmesan cheese 2 medium eggplants, cut into 1/4″ slices 4 eggs, beaten Olive or vegetable oil 1 jar Ragú Chunky Gardenstyle Pasta Sauce 1 […]
Jane’s Kitchen: Impossible Venezuelan Picadillo in Fried Plantain Cups
12 Ounce package of Impossible™ Beef 1 Yellow Or Spanish Onion, Chopped 1 Green Pepper, Chopped 1 Red Pepper, Chopped 3 Garlic Cloves, Minced 1 Small Potato, Diced 1 Chipotle Peppers In Adobo Sauce, Finely Chopped 1 Teaspoon Garlic Powder 1 Tablespoon Cumin 1 Cup Vegetable Stock 2 Tablespoons Tomato Sauce 1/2 Cup Pitted Green […]
Jane’s Kitchen: Tahini and Halvah Brownies
Servings: 12 1 20 ounce Ghirardelli brownie mix, any variety 6 ounces halvah, any flavor, divided 1/4 cup 100% tahini Preheat oven to 350°F. Line a 9×13-inch casserole with parchment paper. Prepare brownie mix batter according to package directions. Break up large chunks of halva and place them on the bottom of prepared […]
Jane’s Kitchen: Deconstructed Falafel
Servings: 10 A layered salad that is much easier to serve and eat than when stuffed into pocket pita. To make it quicker, use purchased hummus and shredded lettuce. Also make Israeli Salad in a processor. FALAFEL 32 purchased fully cooked or half-baked falafel (thawed frozen or refrigerated) olive oil (spray or liquid) […]
Jane’s Kitchen: Warm Spanish-Style Cannellini Bean Salad With Smoked Paprika and Celery
Servings: 6 2 tablespoons extra-virgin olive oil 2 tablespoons tomato paste 1 teaspoon garlic, minced 1/4 cup shallot, minced 1/2 teaspoon mild smoked paprika 2 stalks celery, peeled and cut on a bias into 1/4-inch slices 1 15-ounce can cannellini beans or gigantes white beans, drained and rinsed 2 tablespoons white wine vinegar 1/4 […]
Jane’s Kitchen: Corn and Tomato Salad with Basil
Servings: 6 3 cups frozen corn (12-ounce bag), thawed to room temperature 1 to 2 cups halved cherry tomatoes 2 tablespoons chopped basil 1 tablespoon extra virgin olive oil 1 tablespoon red wine vinegar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 small garlic clove , minced Combine all ingredients. Serve […]