Sprouted Quesadillas with Pico De Gallo Hearts
This recipe creates a whole grain quesadilla and turns the leftover vegetable skins into heart shapes. A perfect dish for your Valentine!
Ingredients
2 tablespoons salted butter
2 sprouted whole grain tortillas
1/4 cup sharp cheddar cheese, shredded
1/4 cup mozzarella cheese, shredded
1/2 small red pepper, diced
1/2 small green pepper, diced
1/2 cup button mushrooms, cooked
2 tablespoons cilantro, minced
1/4 cup yellow onion, diced and caramelized
1/2 pear, diced
1/2 jalapeno pepper, minced
2 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon oregano
1/2 avocado, scooped out whole
1/4 whole red pepper
Directions
Put 1 tablespoon of butter in large skillet over medium heat and wait until it lightly sizzles.
Put 1 tortilla open face in skillet and sprinkle 1/3 of each ingredient including cheddar cheese, mozzarella cheese, red pepper, green pepper, mushrooms, cilantro and onion.
Fold quesadilla in half and cook until lightly crispy and browned on one side. Flip and cook the same way on the other side. Remove from heat and cut into 4 pieces.
Repeat steps 1 through 3 with the 2nd tortilla.
Take all remaining ingredients except whole avocado and whole pepper and mix them together in a small bowl.
Take remaining piece of red pepper and slice into heart shaped shell. The divots at the top of peppers look like the divots in a heart. Take half of the avocado shell and cut the top into a divoted heart as well. Divot the half avocado into a heart shape.
Fill empty pepper and avocado shells with pico de gallo. Serve with heart avocado and quesadillas.
Preparation Time: 10 minutes
Makes 2 Servings
Copyright 2010, Brittany Rigas, original recipe.
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Cream Cheese Beef Wontons
Combining Asian and American cuisine, this recipe makes a tender, juicy and flavorful beef on top of a crispy wonton. Serve as appetizer with fresh vegetables.
Ingredients
8 ounces grass-fed beef tenderloin, cut into small chunks
2 tablespoons tamari
1 tablespoon mirin
2 cloves garlic
1 teaspoon fresh juiced ginger
1 teaspoon fresh cilantro, minced
Pinch of salt
1 tablespoon olive oil
6 squares of wonton dough
3 tablespoons cream cheese
1 green onion, diced
Directions
In a small dish combine beef, tamari, mirin, garlic, ginger, cilantro and salt. Mix thoroughly and let the beef marinate for 20 minutes.
In the mean time, heat olive oil in a medium skillet over medium-low heat. Lay flat on skillet 1 to 2 wontons, or how ever many will fit, and cook until the dough starts to bubble. Flip the wontons over when lightly browned, bubbled and crispy. Remove wontons from heat when both sides are cooked evenly. Repeat this process with remaining wonton dough.
Spread cream cheese in a thin, even layer over each wonton.
In the same skillet used for wontons, turn the heat up to medium and cook beef to desired darkness, flipping evenly on each side.
Remove beef from heat and spread on wontons. Add diced green onion on top.
Preparation Time: 30 minutes
Makes 3 servings
Copyright 2010, Brittany Rigas, original recipe.
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Cream Cheese Stuffed Peppers
Stuffing skins of excess vegetables is a great way to present your food. Garnish with fresh shredded carrots for color.
Ingredients
1 poblano pepper
1 green pepper
2 tablespoons olive oil
4 ounces cream cheese
1/2 yellow onion, sliced
1/4 cup carrots, chunked
2 cloves garlic
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon chipotle seasoning
Directions
Preheat oven to 450 F.
Hollow out poblano and green peppers. Brush olive oil around the outside of pepper until completely covered in a thin layer.
Combine the rest of the ingredients in a medium sized bowl.
Stuff peppers with cream cheese mixture and roast in oven for 20 to 30 minutes, until vegetables inside pepper are tender. Serve as a side dish with meat, or as an entree for a vegetarian.
Preparation Time: 45 minutes
Makes 4 servings
Copyright 2010, Brittany Rigas, original recipe.
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