Not exact matches
Spread shredded Monterey jack cheese over
half a tortilla, sprinkle with baby spinach leaves, fold and sear quesadilla
in a
dry, non-stick
skillet, pressing down on the top with a spatula until tortilla is toasted and cheese is melted, about 30 to 45 seconds per side.
4 cups vegetable stock 5 tablespoons olive oil 1 cup diced onion (more than
half a medium - size onion) 1 cup seeded and diced bell pepper of your favorite color (about 1 medium) 1 16 - ounce bag frozen black - eyed peas, or 1 cup
dried black - eyed peas, cooked * 1 1/2 teaspoons smoked paprika 2 cloves garlic, chopped finely 1 1/4 cups tomato puree 1/2 teaspoon crumbled saffron (optional) 1/2 cup white wine you enjoy drinking 1/2 teaspoon salt, plus more to taste 2 cups (1 pound) uncooked short - grain white rice Optional garnishes: Pickled peppers, chopped fresh parsley, lemon zest Tools: 15 - inch paella pan (or use a shallow, lidless
skillet as close to 15 inches
in diameter as possible)
Remove from
skillet, pat
dry of any excess olive oil, cut
in half and serve.
butter 1 - 2 cups pitted sweet cherries,
halved 1/3 - 1/2 cup sliced almonds, toasted (toast
in a
dry skillet over medium - low heat, stirring occasionally, until golden and fragrant) powdered sugar, lemon wedges, honey and / or maple syrup, all for serving