who can resist a 6 pound cabbage at the grocery store? apparently not me and kris. this cabbage is so big it wouldn't fit in the drawer of the fridge. we had to do some rearranging.
it's bigger than your head!
now we wouldn't buy* this thing without a plan (that would just be silly). so what's in store for this beast of a cabbage?
today - slaw to accompany tacos
tomorrow - the best cabbage salad ever
thursday - hot and cold sesame noodles
will it be enough to finish the cabbage? we shall seeeeeeee......
*and speaking of the buying....we had a pleasant surprise when we looked at our receipt and noticed that the cashier guy thought it was a head of lettuce....and only charged us $1.99. what a bargain!
Monday, September 13, 2010
kris and i recently got back from a really fun jam packed trip to europe. i have tons of photos that i need to get online and one (or two) big travel/food posts to write. but since we have been go-go-going nonstop since we got back home a week ago the thought of doing that right now is a bit daunting. so, while that project is in the works i give you sweet potato quesadillas to hold you over in the meantime.
but make no mistake, this is no gotta-post-something-and-this-
will-have-to-do recipe. these are awesome! they are a snap to make, can be tweaked in so many ways and i believe will be a hit even with those who normally go for the cheesy quesadillas. it all started when i bought sweet potatoes for a side dish one night, chopped 'em up and roasted them with garlic, salt and pepper, and finished it off with a squeeze of lime and cilantro (chopped, don't squeeze it, silly). it was so yummy and kris had the great idea to turn it into a quesadilla filling (a little twist on the yuca tortillas from veganomicon if that means anything to you). we topped ours with tomatoes, hot sauce and avocado but the possiblities are endless. next time i want to make cashew sour cream to dollop on top. and maybe a little cabbage slaw.
sweet potato quesadillas
sweet potatoes, sliced into 1/2 inch-ish rounds
garlic, roughly chopped*
salt and pepper
juice of 1 lime
handful cilantro, chopped
your favorite tortillas**
super simple here....toss the sliced sweet potatoes and garlic with olive oil, salt and pepper and roast at 375 until the potatoes are tender. transfer to a bowl and mash until no big potato chunks are left. add lime juice and cilantro to taste along with more salt and pepper if needed.
when your potato mixture is absolutely delicious, heat a pan on the stove and add a tortilla. let it heat up a bit then dollop the potatoes onto the tortilla spreading the filling to the edges, and top with another tortilla. when the bottom tortilla is browned flip the whole thing over and brown the other side. remove, top with toppings and enjoy!
*you want to leave the pieces of garlic fairly large so that they roast and crisp up but don't burn
**we found really yummy chipotle flavored ones