Grilled Veggie Quesadillas

The Hubs has been working a lot of overtime and long hours lately.  I try not to complain, but those days/weeks can get really hard on both the girls and myself.  I can pinpoint when the girls need "daddy time" or haven't seen much of him in a week or two.  It seems on those days when he is working a lot, we have simpler meals.  Something that pleases everyone, is filling, and easy to put together/clean up. 

Mexican style foods are always a hit at our house.  Great flavors, simple ingredients...  An easy option for our family is a quesadilla.  The girls can choose what they'd like on theirs, I can make my own a bit more gourmet, and everyone is happy.

Grilled Veggie Quesadilla

Serves 4

8 8-10 inch tortillas

1 cup shredded cheese (we like sharp cheddar)

1 tbsp olive oil

1/2 onion diced

1/2 red bell pepper diced

2 potatoes, baked, cooled and diced (great way to use up leftovers)

1 small zucchini sliced thin

1 Anaheim pepper, roasted, peeled and diced

In a medium skillet, heat olive oil over med-high heat.  Add onion, red bell pepper, and potatoes, season with salt and pepper.  Saute til the onion has become soft and translucent and the potatoes are heated through and becoming crispy.

Heat your grill or broiler, and grill the Anaheim pepper until the skin has become black and bubbled up.  Place it in a bowl, and cover with plastic wrap.  Let it steam for about 7 minutes and the skin will slide right off.  Then dice it up.  Also grill your zucchini slices, just until they have a little color.

To assemble your quesadillas, place one tortilla on the grill, top with a little cheese, the potato mixture, Anaheim pepper, and zucchini, then a bit more cheese.  Top with another tortilla.  Heat until the cheese has melted and the tortilla is browned, flip it over and brown the other side. (You can also do this part in a skillet, or broiler.)

Repeat.

Serve with avocado, salsa, and sour cream or plain Greek yogurt.

Peanut Tamarind Sweet Potato Curry

At least once a week I make a meatless meal for my family.  Not for any particular reason, other than variety.  I feel that if I offer my girls a great variety they'll develop the pallet for it  and eventually really love to eat meat free options too.  I've tried quite a few vegetarian dishes but this one is by far my favorite! 

When the Hubs began his current job he invited a coworker over for dinner and he is vegetarian so I needed a good recipe quick.  I emailed my lovely friend Katherine, and she shared this wonderful dish. It is fast, simple and uses ingredients that are easy to keep in the pantry or refrigerator so you are ready to whip it up at a moments notice.  So far, everyone we've made this for has loved it!  I hope you'll give it a try too, you'll never even miss the meat!

Peanut Tamarind Sweet Potato Curry
(I love the combination of cauliflower and sweet potato, so I sub cauliflower for about half of the sweet potato. You could do more or less if you wanted to.)
Serves 4

1 tbsp olive oil
1 lg sweet potatoes peeled and cut into 1/2 inch cubes
1 Tb minced fresh ginger
1 tsp curry powder
1/2 cup veg broth
3/4 cup orange juice
1/4 c peanut butter, creamy or chunky
1 Tb brown sugar (or maple syrup)
1 tsp tamarind paste
1/2 tsp salt
2 cups cooked brown rice


1. heat skillet with oil over med high heat. Add potatoes, saute 1 min. Add ginger, cook 1 minute. Stir in curry powder, cook 1 minute. Add broth, cover, reduce heat to med low. Simmer potatoes 10 min or until soft.
2. Whisk together (blender is best) juice, peanut butter, brown sugar, tamarind paste, salt. Add to sweet potato mixture and bring to a simmer. Cook 5 minutes or until sauce thickens. Serve over rice.

*If using cauliflower  add it just before adding the broth.  Otherwise it'll overcook and become mushy.