Hoppin’ John – Revisited ~ SoCal-Style

4 Comments

All Photos © Christine Elise McCarthy 2012

Follow @celisemccarthy

The last day of the year.  A grim year for me in many ways – a very happy year for me in others.  Lost my beautiful 4 year old son, Grisbi, in August.

Image

Image

No explanation for his passing.  He died in his sleep – exactly where he is in these two photos.  DEVASTATING!

But I was gifted a new little angel – the incredible Memphis Blues.

Image

Image

He has managed to more than fill the huge hole that was left not only in my heart – but in the hearts of my other kids – Dexter & Moxie (shown here very young.  As you can see – I have a huge ear fetish).

ImageImage

I also managed to find an amazing guy & managed to convince him I was a good catch, too.  Isn’t Miles cute?

Image

Worked a bit here & there, got my film – Bathing & the Single Girl – into over 100 film festivals.  I traveled to Oxford, Mississippi and Victoria, Texas and Kansas City and Little Rock, Arkansas and Saugatuck, Michigan and Louisville, Kentucky and Orlando, Florida and Gluckstadt, Mississippi with Miles and Miles came to LA three times.  I also went to San Francisco with my parents.  I rewrote my novel, got a few more rejection letters telling me how HILARIOUS I am and I started this blog.

I get to hike here for free as often as I want (which I mention here as something I am always grateful for):

And see coyotes frequently

Image

Image

That guy is one of three we watched cross the road yesterday at 11am.  Last week – one was following a hiker so closely – we mistook him for the guy’s pet.  Anyway – I digress.

I’m getting audited (UGH!) and my driver’s license renewal requires I take the written test again (almost worse than getting audited).

Anyway – I won’t dwell on the ugly minutia because I am too aware – for example – that Newtown exists & I cannot even imagine the heartbreak there or on Staten Island or any one of the other places in this country alone where true tragedies & unspeakable losses took place.  Humbled by those things – I still REEEEEEALLY hope next year is a SAFER, better – and more prosperous – year than this one was.  For all of us.

So – I revisit the southern tradition – New Year’s Day Hoppin’ John – dressed this time with a little So Cal flair.  Hoppin’ john (black-eyed peas) are served on New Year’s Day to bring prosperity.  A friend on Facebook added this note to my Hoppin’ John recipe of yesterday:

“As a Southerner from South Carolina—you add the ham hock to the beans as they cook. Remove from beans after having simmered for several hours and shred the meat off of the hock and add back into the beans. If you quick cook the beans, brown the ham hock before adding to the beans—still cooking with beans until beans are done! Don’t forget the collard greens–hoppin’ johns are nothing without collards and hot pepper sauce! Black eyed peas represent coins and collards represent folding money!! HAPPY NEW YEAR!”

CLICK HERE to see yesterday’s post & the full recipe for Hoppin’ John.

Image

The dish here is simply that dish but garnished with cilantro, parsley, tomatoes, lots more diced green chilies and avocado – served over a long grain white rice rather than the red cargo rice I used yesterday.  Also – I recommend using a good hot sauce – like Crystal – (not my image)

Image

Or the equally yummy Trappey’s.  Or both!

Image

And most importantly – DO NOT run out of champagne!!

Image

HAPPY HAPPY new year to all of you!!!!!!

PRINT THIS RECIPE

New Years Day Spicy Hoppin’ John (vegetarian – vegan) with Red Cargo Rice

2 cups uncooked rice of your choice

1 lb dried black eyed peas (or 2 lbs canned – drained & rinsed)

1 medium onion – diced

3-6 garlic cloves – diced

4 celery stalks – diced

1 red bell pepper – diced

1 7oz can diced green chilies (optional)

2-3 chipotle peppers in adobo – diced (more or less – to your taste)

1/4 tsp baking soda

1 TBS ground cumin

1 TBS olive oil

S&P to taste

GARNISH OPTIONS:

2 tomatoes – diced

4 scallions sliced

fresh Italian parsley – chopped

Fresh cilantro – chopped

1 small red onion – diced

Avocado – sliced

Tabasco (or other hot sauce)

COINS (Pennies – silver dollars?  Your call) – for placement under each serving dish

DIRECTIONS

Cook your rice according to the package instructions.

If you are using dried black eyed peas – bring a pot of water to a rapid boil.  Add the black eyed peas & boil for ten minutes.  Turn off heat, cover & let stand for an hour.  Drain & RINSE WELL.

In a large saute pan, heat the olive oil & saute the garlic, onion, red pepper and celery until the vegetable are soft.

The rest of the steps are the same whether you are going stove top with canned beans or slow cooker with dried beans.  The only difference is the time involved and the fact that the canned beans will need almost no water added.  The slow cooker beans will need a good 5 hours.  The stove top version could – arguably – be eaten almost immediately (but the longer it sits simmering – the better).

If you are using bacon – fry it up & the chop it.  If using a ham hock – I don’t know.  Do you add it to the black eyed peas already cooked?  I imagine so.

Anyway – once your vegetables are sauteed, you simply combine the already partly cooked beans with the vegetables, chipotle, green chilies, cumin, baking soda and S&P with (in the case of dried beans) 4 cups of fresh water (not the water used to cook the beans) – or in the canned bean instance – maybe 1 cup of water.  Stove top – heat until boiling, then lower heat & simmer covered until you are ready to eat.

For you slow cookers – I set my cooker at high, covered it & stirred the contents occasionally.  The beans were pretty tender after 5 hours.  In fact – they could probably take more time if you felt like it but I feared they would begin to break up & look like an ugly mush.   Taste – season with S&P – serve over rice with whichever garnishes you selected.

Slow Cooker New Years Day Spicy Hoppin’ John (vegetarian – vegan) with Red Cargo Rice

3 Comments

All Photos © Christine Elise McCarthy 2012

Follow @celisemccarthy

I had a kinda tough year & an even harder holiday season.  Not as bad as some – but certainly bad enough for me to want things to take a turn for the better.  Hoppin’ John is a traditional southern dish, typically served on New Years Day to bring a prosperous new year.  Here is WIKIPEDIA’S explanation.  I didn’t add peas to mine but you certainly can & I love the idea of serving each bowl with a coin beneath it to ramp up the good fortune.

This is CRAZY easy to make & tastier than you might guess – even without the bacon or ham hock.  Still – if you like these things – feel free to add them.  I made these in a slow cooker with dried beans but these can be done very quickly on your stove top with canned beans.  Also – I made a shitload – mainly because I added too many chipotle peppers to my first batch – so I doubled the batch to lessen the heat.  I will post the recipe here for a single pound of dried beans, however.  If you use canned – use two pounds or so.

Also – I used red cargo rice because I already had some made & because I enjoy the crunch it has (and the extra fiber!) but a long grained white rice is traditional  – and, arguably, prettier.   I buy the red cargo rice at my local Thai market.  I imagine it can be found on Amazon – as everything can be had on Amazon these days – but do not feel pressure to use this specific rice.    White rice, instant rice, basmati, brown – whatever.

PRINT THIS RECIPE

New Years Day Spicy Hoppin’ John (vegetarian – vegan) with Red Cargo Rice

2 cups uncooked rice of your choice

1 lb dried black eyed peas (or 2 lbs canned – drained & rinsed)

1 medium onion – diced

3-6 garlic cloves – diced

4 celery stalks – diced

1 red bell pepper – diced

1 7oz can diced green chilies (optional)

2-3 chipotle peppers in adobo – diced (more or less – to your taste)

1/4 tsp baking soda

1 TBS ground cumin

1 TBS olive oil

S&P to taste

GARNISH OPTIONS:

2 tomatoes – diced

4 scallions sliced

fresh Italian parsley – chopped

Fresh cilantro – chopped

1 small red onion – diced

Avocado – sliced

Tabasco (or other hot sauce)

COINS (Pennies – silver dollars?  Your call) – for placement under each serving dish

DIRECTIONS

Cook your rice according to the package instructions.

If you are using dried black eyed peas – bring a pot of water to a rapid boil.  Add the black eyed peas & boil for ten minutes.  Turn off heat, cover & let stand for an hour.  Drain & RINSE WELL.

Image

Image

In a large saute pan, heat the olive oil & saute the garlic, onion, red pepper and celery until the vegetable are soft.

The rest of the steps are the same whether you are going stove top with canned beans or slow cooker with dried beans.  The only difference is the time involved and the fact that the canned beans will need almost no water added.  The slow cooker beans will need a good 5 hours.  The stove top version could – arguably – be eaten almost immediately (but the longer it sits simmering – the better).

If you are using bacon – fry it up & the chop it.  If using a ham hock – I don’t know.  Do you add it to the black eyed peas already cooked?  I imagine so.

Anyway – once your vegetables are sauteed, you simply combine the already partly cooked beans with the vegetables, chipotle, green chilies, cumin, baking soda and S&P with (in the case of dried beans) 4 cups of fresh water (not the water used to cook the beans) – or in the canned bean instance – maybe 1 cup of water.  Stove top – heat until boiling, then lower heat & simmer covered until you are ready to eat.

For you slow cookers – I set my cooker at high, covered it & stirred the contents occasionally.  The beans were pretty tender after 5 hours.  In fact – they could probably take more time if you felt like it but I feared they would begin to break up & look like an ugly mush.   Taste – season with S&P – serve over rice with whichever garnishes you selected.

Pour a deep glass of wine or beer or bubbly & embrace the hair of the dog that bit you last night.

And – HAPPY NEW YEAR!!!

PRINT THIS RECIPE

Image

Image

Eggy-Weggy Breakfast Pizza Roll-Up or Wrap

Leave a comment

All Photos © Christine Elise McCarthy 2012

I’m not a big breakfast food person but sometimes, especially during the holidays, I like an excuse to crack a bottle of champagne too early & swill it down with some brunch fare.  I will not post a formal recipe with this one because it is endlessly customizable.  The nice thing about this pizza wrap over other wraps is that the pizza crust gets crispy & holds its shape where tortillas and such would not.  It sliced up easily & held together nicely & each slice could be eaten cookie-style.  Fill this with whatever you might put in an omelette – vegetables, cheeses, meats – your call.  I used a ball of PIZZA DOUGH about the size of a pool ball & rolled it out pretty thin.

Image

I sauteed some veggie sausage in olive oil with garlic.

Image

Image

I scrambled two eggs & added some of the veggie sausage & grated mozzarella & cheddar.

Image

Image

I left it a tad undercooked because the eggs would cook further in the oven.

I put the eggs, more cheese & some pico de gallo onto the rolled out pizza dough.

Image

I rolled that bad boy up (it tore a bit but that isn’t an issue) – and put it on a greased cooking sheet.

Image

Image

I baked this at about 450 for about 10 minutes.

Image

The split in the back leaked only a tiny bit.

Image

I sliced it up & ate it up.  With champagne, of course!  Try it!  These are fun!

Image

Chipotle Vegetable Split Pea Soup (Vegetarian – Vegan)

1 Comment

All Photos © Christine Elise McCarthy 2012

Wednesday night I had the great pleasure of being invited to return as a guest on the Sheena Metal show – this time to promote this very blog!  We talked about many things, however, some food related, others not.  Sheena is a great hostess & keeps the conversation flowing & interesting.  The entire interview can be heard HERE.  Some topics we covered were my pitch to the OG 90210 producers to do a Gilligan’s Island (with the Mosquitos) episode & cast the West Beverly High gang as members of the Gilligan’s Island cast.  I couldn’t wait to get Brenda (as Mary Ann), Kelly (as Ginger) & Andrea (as Mrs. Howell) on screen doing this:

We talked about my growing guilt about buying anything but pastured eggs – having seen this video below.  It isn’t slaughterhouse footage or gory in any way.  It just shows 100 free range hens being released to a sanctuary – but the state they are in is deplorable.  I post this here now hoping you all will watch it & maybe buy/use fewer eggs – or better yet – support the growing pastured egg business by seeking out that variety.  This isn’t gross video – just very sad.

We also discussed how much we both hate Facebook (as a necessary evil) and I brought up my new obsession with internet sensation – Colonel Meow.  Check this “scotch & treaties” obsessed bad boy out.

Image

Image

(Colonel Meow images borrowed from his Facebook page.)

Have you ever seen anything more glorious??  Plus – he has the funniest things to say to us, his minions.  Seriously.  The only thing that makes me happier than Colonel Meow is Loca the special pug.  TRUST me & watch this awesome guy HERE.  I must admit I cry at the end (in a happy way) but I cry watching The voice – so take my tears with a grain of salt (See how I did that?  Salt?  Cooking?  I’m a real card.).

Speaking of The Voice — Bruno Mars – a new discovery for me.  LOVE this song!

After & hour of intellectualizing & laughing with Sheena – I got in the car to head back to Hollywood from the valley.  At rush hour.  Impatient with traffic, I jumped into the center lane in a rush to get up to the green arrow in the left turn lane.  As I sped up there & took the turn – I saw a cop car pull into the lane & take the turn with me.  Fuck.  And yup.  He got me.

Image

I played innocent (“I didn’t realize it was illegal to pull into the center lane to turn.”) which had no impact.  “The double yellow lines are CLEARLY marked, m’am.”  License, registration & proof of insurance.  Ugh.  Then – a stern little speech about cleaning up my act and he let me go with a warning.  MERRY CHRISTMAS to me!  Thank God!  I told him I was insanely grateful & he waved me off & went back to the squad car.

Ah – so – what for dinner?  Having already spent way too much money on groceries & black market wine (that story HERE) – I forced myself to cook something with ONLY what I had on hand.  I threw it all together & behold!  My Chipotle Vegetable Split Pea Soup is IRRESISTIBLE!   Another easy, low cost & fairly healthy result.  Try it!  So yummy on a cold day!  Don’t be thrown by the ingredients.  If there there are some you do not have or do not like – omit them.  I used celery root because I had it & love it – no other reason.  If you don’t have smoked paprika – blow it off.  If you hate spicy food – drop the jalapenos & chipotle.  Add cooked ham if you like meat.  This soup is endlessly customizable.

12-21-12 (25)

PRINT THIS RECIPE

Chipotle Vegetable Split Pea Soup

INGREDIENTS

1 lb split green peas

4 TBS olive oil

1/2 celery root (optional) – diced

5 carrots – diced

4 stalks of celery – diced

2 jalapenos (optional) – seeded & diced

4 garlic cloves – whole or diced

1 onion – diced

1-4 chipotle peppers & adobo sauce (optional) – diced fine

1 TBS fresh thyme – chopped

2-3 bay leaves

1 tsp savory

1 tsp poultry seasoning

1/2 tsp smoked paprika

S&P to taste (I used about 1 tsp of each)

7 cups vegetable stock (or bouillon dissolved in 6 cups water) – more for thinner soup – less for thicker soup

Fresh parsley or cilantro – for garnish

Image

The best thing about Smart & Final’s brand of split peas is that they are “great for cooking.”  Says so – right on the bag!

ImageImage

DIRECTIONS

Chop all your vegetables up.

Image

Heat the olive oil in a deep stock pot.  Saute all the vegetables (celery root, carrots, celery, onion, jalapeno, garlic)  for about 15 minutes or so – until softened.

ImageImage

Add thyme, bay leaves, savory, poultry seasoning, smoked paprika, chipotle peppers and S&P.  Stir it about & then add the split peas.

ImageImageImage

Stir this around then add maybe 1/2 cup of your stock & deglaze the bottom of your pan.  Once everything seems nicely blended – add the balance of your stock.

Image

I used 4 cups that I had in the freezer of my own homemade vegetable stock (plus 3 cups of tap water) but water & some veggie bouillon is great, too.

Heat until boiling.  Lower heat to low, cover & simmer for and hour or so – or until the peas are soft & begin to break up.  Remove the bay leaves.  At this point – I used a hand immersion blender & blended most of the soup up – leaving about 1/4 in chunky form, unblended.  You can choose to go all rustic & blend none of it – or traditional & blend it completely.  Totally your call.  Top with chopped parsley or cilantro – and devour it!

PRINT THIS RECIPE

ImageImage

Shrimp & Tortilla Cheesy Lasagna in a Pink Sauce

1 Comment

All Photos © Christine Elise McCarthy 2012

Image

Once again – a make-shift invention born of the need to not waste ingredients I already had.  My recent homemade tortilla fixation nets me twelve tortillas at a time.  I eat two meals a day.  Even if I eat NOTHING but quesadillas (and that is what I have been doing – just ask my growing arse) – that is still 6 days of eating.  The tortillas have a three day shelf life – I am discovering.  So – out of desperation not to throw away more unused & stale tortillas – I came up with this guy.  I had everything in it already.  I used a frozen batch of my Roasted Tomato & Garlic Pasta Sauce which I recently tried on pizza & found it too acidic.  I had heavy cream left over from my Vegetable Pot Pie Cupcakes – and I plotted to curb the acid of the sauce with the smooth silkiness of the dairy.  I had a lot of grated cheese (a mix of cheddar & mostly mozzarella).  I also had frozen shrimp.  I know that cheese & seafood are an ill-suited pairing (some Italian restaurants even stating on their menus that they will not comply with any request to cheese up a seafood dish) – but these were some BS frozen shrimp in a two pound bag in danger of dying a second death due to advanced freezer burn so I decided to risk the arrival of the food police and blend them up in a recipe with a HEAVY dose of cheese.  My shrimp had tails – which I had to remove post-cooking.

I just took this thing out of the oven & tasted the slice you see in the photos.  HOLY CRAP!  This is one of the most delicious things I have ever made.  It was all I could do not to just inhale the whole piece – even though I had just eaten a quesadilla.  Outrageously delicious & undeniably, flat out out AWFUL for you!  SO much fatty cheese & cream & tortillas & yum!   I bet this would go over very big with kids or at football parties.

This is a very easy dish to prepare – especially if you use a jarred sauce (but try not to!  Try this easy 5 minute arrabiata sauce – if you possibly can) & pre-made tortillas.  You could cut the heavy cream entirely, too, to lessen the devastation to your waistline.  Maybe use cooked chicken or cooked sausage rather than shrimp?  But whatever way you make it – you gotta try it!  Trust me!

Image

PRINT THIS RECIPE

 

Shrimp & Tortilla Cheesy Lasagna in a Pink Sauce

INGREDIENTS

5 flour tortillas

3 TBS butter

30 shrimp or about 1 lb – peeled & cleaned

1 tsp crushed red pepper (optional)

1 tsp salt

1/2 tsp ground pepper

6 cloves of garlic – chopped coarsely

2 cups tomato sauce

1 cup heavy cream (optional)

2 cups (or to taste) grated cheese (mozzarella or a mozzarella blend)

fresh parsley – chopped

Pico de Gallo – as garnish

DIRECTIONS

Pre-heat the oven to 350 degrees.

Melt the butter in a frying pan & cook the shrimp with the garlic (I left mine whole – but you can use chopped garlic), salt, pepper & crushed red pepper (if using).  When they are pink – remove from heat.  Err on the side of under-cooking because they will cook more in the oven.

Image

Blend the two cups of tomato sauce with the heavy cream (if you are using it).

Grease (with olive oil, butter or cooking spray) a deep pie dish.  Put a tortilla on the bottom.  Layer with 1/4 of the shrimp, 1/5 the sauce, 1/5 the cheese & some parsley. Add another tortilla, press it down & continue in the same manner until the last tortilla which you only top with sauce & cheese.

ImageImageImageImage

Bake at 350 for 20-30 minutes or until the cheese begins to brown.  Remove from the oven & let rest a good ten minutes before cutting into it.

Image

Make a promise to yourself not to step on the scale for a few days – and serve this baby hot with more chopped parsley & pico de gallo (if using).

Enjoy!

PRINT THIS RECIPE

12-19-12 (23)

FOLLOW UP!!!!  This tastes great at room temperature, too!  And here is how it looks sliced up – cold out of the fridge:

12-20-12 (7) 12-20-12 (5)

 

Chipotle Sweet Potato & Caramelized Onion Quesadilla with Goat Cheese on Homemade Flour Tortillas

2 Comments

All Photos © Christine Elise McCarthy 2012


Well – now that I know how easy it is to make homemade tortillas – I’ve kinda gotten lazy & have been living on an all-quesadilla-all-the-time diet.  Once you invest in the 5 lb bag of cheese from Smart & Final and the 10 lb bag of flour – all you really need is a bunch of creative details, other ingredients – most of which can be overlapped from one quesadilla adventure to the next.

I will post two more random choices from my quesadilla marathon: a sweet potato & onion one & a simple mozzarella & green chile version.  They are both delicious!  The sweet potato one is stuffed pretty thick & is rather substantial.  Here is the sweet potato one but made with spinach tortillas (which were beginning to stale & get too crumbly):

ImageImage

Image

PRINT THIS TORTILLA RECIPE

 

FLOUR TORTILLAS

INGREDIENTS

3 cups flour

2 tsp baking powder

1-2 tsp salt

5 TBS olive oil

1 – 1 1/2 cups water

ImageImageImage

DIRECTIONS

In your food processor, pulse the flour, baking powder & salt until blended.  Add the olive oil & pulse until it is incorporated.  Add water in a slow stream & pulse until it is completely incorporated and the dough has formed a tacky ball & is traveling around the bowl.  You might not need all the water – you might need a bit extra.  If it is too sticky – just add a bit more flour & pulse it around.

Put the dough on a lightly floured surface & roll it around to eliminate any tackiness that remains.  Dived the dough into four balls & then divide each of those four balls into three more balls.  Each ball should be about the size of a golf ball.  Let the dough rest 10 minutes or so.

Roll out each ball as flat & thin as you can – or until they are about 8 inches across.  Heat a large skillet over medium high heat.  Do not use any oil or cooking spray.   Leave the pan dry.  Cook each tortilla on each side about 20 seconds or until brown spots begin to appear.  Over cooking will make them crispy so err on the side of under-cooking.

Store under a clean kitchen towel as you cook all 12 tortillas.

Wrap the ones you do not use in a zip-lock bag or tightly in plastic wrap & store on your counter for up as long as they last (3 days or so) before getting stale.

PRINT THIS TORTILLA RECIPE

Image

PRINT THIS QUESADILLA RECIPE

 

Chipotle Sweet Potato & Caramelized Onion Quesadilla with Goat Cheese on Homemade Flour Tortillas

INGREDIENTS

1 baked sweet potato (pierced with a fork & baked for 45 min at 400 degrees)

2 TBS Adobo sauce from a can of chipotle peppers (or to taste)

1 inch cube of goat cheese (or to taste)

1 small onion – sliced thick & sauted on olive oil til soft & browning

Grated cheese (cheddar, jack, pepper jack or mozzarella – or a blend)

sliced fresh jalapeno (optional)

1 small can green chiles (optional)

Fresh cilantro

Tortillas

ImageImage

DIRECTIONS

Mash the baked sweet potato into a creamy texture.  Add adobo sauce to taste.

Saute your onions til they begin to caramelize.  Remove from heat.

Image

Heat a tortilla in a dry pan over med-high heat.  Layer with sweet potato, goat cheese, grated cheese, sauted onions and jalapeno and/or green chiles (if using) – and maybe some chopped cilantro.  Fold over & place a soup pot or other heavy, heat tolerant item on top your quesadilla.  OR – you can just top the flat tortilla with a second tortilla & continue.  After a minute or so, flip it, put the pan on top of it & cook until your cheese is sufficiently melty.

Cut into slices.  Sprinkle with fresh cilantro.  Serve!

ImageImageImageImageImageImageImage

PRINT THIS QUESADILLA RECIPE

Image

And just because I have the photos – here is a lighter, easier one.

Cheese Quesadilla with Green Chiles & Cilantro

INGREDIENTS

Tortillas

Cheese

Green Chiles

Cilantro

DIRECTIONS

I think pictures get it all across:

Image

Image

Image

Serve with pico de gallo!  YUM!

Spinach Pesto Quesadilla with Homemade Spinach Tortillas

2 Comments

All Photos © Christine Elise McCarthy 2012

Image

 

Hey!  Have you heard?  I wrote a really funny & dirty novel!  www.BathingBook.com.   Check out the reviews on Amazon!  Why not buy a copy?

vromans front vromans back

I posted a Margarita Pizza Quesadilla recipe with the spinach tortillas earlier this week HERE.  I am posting the tortilla recipe again here but without the photographs.  These tortillas can be made without spinach simply by leaving the spinach out and using 3/4 cup to just over a cup of water.  DELICIOUS!  And easy.  I really recommend trying them.

Anyway – not sure if it is the holidays or the Connecticut tragedy or both plus more – but I really need comfort food these days.  And I haven’t got the energy to get elaborate with the meal.  These quesadillas are a super-fast & easy & yummy & how can you go wrong with melted cheese?

PRINT THIS RECIPE

Spinach Tortillas

INGREDIENTS

2 cups fresh spinach

3 cups flour

2 tsp baking powder

1-2 tsp salt

5 TBS olive oil

Water

DIRECTIONS

Steam the spinach in a pan in about a cup of water.  Once wilted, scoop it out with a slotted spoon & cool in in cold water.  RESERVE the hot spinach water.  Squeeze all the water out of the spinach, put the dry ball into a measuring cup & then add the hot spinach water until you have 1 1/2 cups with the ball of spinach in there. (ignore my photo showing 1 cup.  I did end up using 1.5 cups.  If there isn’t enough spinach water – just add more tap water.  Set aside.

In your food processor, pulse the flour, baking powder & salt until blended.  Add the olive oil & pulse until it is incorporated.  Add the spinach & pulse it in & then add the spinach water in a slow stream & pulse until it is completely incorporated and the dough has formed a tacky ball & is traveling around the bowl.  You might not need all the water – you might need a bit extra.  If it is too sticky – just add a bit more flour & pulse it around.

Put the dough on a lightly floured surface & roll it around to eliminate any tackiness that remains.  Dived the dough into four balls & then divide each of those four balls into three more balls.  Each ball should be about the size of a golf ball.  Let the dough rest 10 minutes or so.

Roll out each ball as flat & thin as you can – or until they are about 8 inches across.  Heat a large skillet over medium high heat.  Do not use any oil or cooking spray.   Leave the pan dry.  Cook each tortilla on each side about 20 seconds or until brown spots begin to appear.  Over cooking will make them crispy so err on the side of under-cooking.

Store under a clean kitchen towel as you cook all 12 tortillas.

These can be stored at room temperature in a zip-lock bag on your counter for several days.  Rewarm in the oven wrapped in foil or between damp paper towels in the microwave.

Image

PRINT PESTO RECIPE

SPINACH PESTO

INGREDIENTS

2 packed cups fresh spinach

40 almonds, crushed & toasted for 5 minutes or so

1 tsp salt

1 tsp pepper

3 cloves garlic

1/2 cup grated Parmesan

1/2 cup olive oil

water for added smoothness

DIRECTIONS

Blend all in a food processor.

Image

SPINACH PESTO QUESADILLAS

Ingredients

Tortillas

Cheese

Spinach pesto

diced jalapeno (optional)

DIRECTIONS

Heat a dry pan.  Place a tortilla in the pan, spread pesto & sprinkle cheese.  I added diced jalapenos.  Fold & heat until cheese melts.  Devour.  ‘Nuff said.

Image

ImageImageImage