Recipes

January 16
My Changes to the recipes
~ made the rice in my rice cooker instead so I could do that while I waited for my husband to come home and then I cooked all the veggies in the order described in the recipe on a deep large fry pan. Once cooked I added the rice and cooked it all together on low while my husband cooked the Quesadillas. It was a really good meal I will do this one again.~
~Spanish Rice
This is a traditional, somewhat spicy Spanish side dish.

Yield	6 servings
Time	30 minutes
Tools	large saucepan with cover wooden spoon small saucepan
Ingredients	2 T olive oil 3 cloves garlic, minced 1 bell pepper, sliced or diced 1 medium onion, diced 1 t paprika ½ t pepper ¼ t crushed saffron 2 c white rice, uncooked and rinsed 3 c boiling water 3 ripe tomatoes, seeded and diced
Directions	Sauté 1 garlic clove in 1 T oil for about 1 minute. Add bell pepper and cook for two minutes. Set aside.Heat 1 T olive oil over medium heat. Sauté remaining garlic and onion for 2 minutes. Add spices and stir well. Mix in the rice, then pour in water. Stir well, cover, and simmer for 10-15 minutes, until water is absorbed and rice is cooked. Remove from heat, place the cooked bell pepper and tomatoes on top of the rice. Cover and let sit for 5 minutes. Serve hot.
Notes	This is essentially the same as my vegetarian paella dish, without the extra vegetables that make it a main course.You can leave out the bell pepper and/or tomatoes for an even simpler dish.

~Black Bean Zucchini Quesadillas

Black beans, zucchini, and a bit of cheese folded into tortillas - this may be the best quesadilla you've ever tasted.

Yield	4 quesadillas
Time	15 minutes
Tools	grater colander large bowl large frying pan(s) or baking sheet
Ingredients	2 pounds zucchini, grated 1½ t salt 30 oz cooked or canned black beans, drained 12 oz Monterey Jack, grated 2 green onions, chopped 1 jalapeño, minced 8 eight-inch flour tortillas olive oil
Directions	Toss zucchini with salt in the colander, and squeeze out excess water.Combine zucchini with beans, cheese, green onions, and jalapeño. Brush one side of each tortilla with oil. Place four tortillas oil side down and spread each with one fourth of the zucchini-bean mixture. Top each one with an oil-side-up tortilla. To Cook 1. Fry: place one quesadilla in a frying pan and cook over medium heat for 3 minutes on each side, until golden. 2. Broil: Place quesadillas on baking sheet and broil about 1-2 minutes per side, until golden.