Thursday, January 23, 2014

Basically, What CAN'T We Do with a Bag of Whole Wheat Flour Tortillas?




above three photos: Cafe Drake HRV's nod to the Turkish/Armenian flatbread "pizza" known as lahmajoon. Conjuring memories of post-bar 4AM snacks at LES Turkish fast food mecca Bereket, we made ours by jerry-rigging a whole wheat tortilla with crumbled feta cheese, cherry tomatoes, sliced onions, parsley, capers and loads of the spice blend za'atar. Toast all on a baking sheet for about 10 minutes in a 425 degree F. oven and drizzle with good olive oil, salt and black pepper while piping hot. Devour.

Lingering lentils were pulled from the fridge and put to good use in a quesadilla along sliced jalapeno peppers, cilantro and aged Jack cheese.

And yet another quesadilla . . . we're calling this one Carmelized Carrot & Chipotle and it's so easy (and delicious): Finely dice 3 or 4 peeled carrots and 1/2 onion; fry over medium heat in 2 T. olive oil for about 10 minutes or until very soft and brown. Stir in 1 chopped canned chipotle chile and a teaspoon or two of the accompanying sauce. Season with salt and pepper and cumin powder to taste. Spread carrots - along with cheese - over a tortilla and fry until lightly toasted in an oiled iron skillet.

Carmelized Carrot & Chipotle Quesadilla with black beans, salad and pico de gallo.

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