Individual Quesadillas

 

6 white corn tortillas, small

6 yellow tomatoes, smallish

6 slices provolone cheese

Grease baking sheet. Lay out the corn tortillas. Slice tomatoes and place on tortillas. Top each tortilla with a slice of provolone cheese. Bake at 375 degrees Fahrenheit for 10 minutes.

Serves 2-6 people.

Notes: Grilled cheese variation 2

Grilled Cheese and Pink Lady Apple

4 slices Swiss cheese

1 Pink lady apple

4 slices of brown bread such as wheat and oats or pumpernickel

Whole grain mustard

Grease cookie sheet or flat cake pan. Place bread slices on pan. Spread each slice with mustard. Slice apple. Divide apple slices and place on bread. Top with Swiss cheese. Bake at 375 degrees Fahrenheit for 10 minutes.

Serves 4 people.

Notes: Grilled cheese variation 1

Date: 27 October 2020

 

Brownies

 

½ cup butter

1 cup sugar

1 teaspoon vanilla

1 ounce (2 squares unsweetened chocolate, 100% cacao)

2 eggs

½ cup flour

Cream butter and sugar; add vanilla and cream. Melt chocolate over low heat and then add to sugar and butter. Add eggs to butter and chocolate mixture and mix. Add flour and mix again. Grease a small cake pan or a small, 6 ½ inch diameter, pie pan and then dust with flour. Pour in brownie mixture. Bake at 350 degrees Fahrenheit for 35 minutes.

This recipe makes 6 large brownies or 12 moderately sized brownies.

Notes:   

·       Quick, easy and very good.

·       Wash eggs; crack individually into a separate bowl; look for debris or the unlikely bad egg; remove any egg shells; add to brownie mixture and then repeat with second egg.

·       Pie pans have a smaller diameter across the bottom and then the pan widens to the rim. This pie pan is approximately 6 ½ inches across the bottom and it then widens to almost 9 inches at the outer rim.

Spaghetti with Red Onion and Swiss Chard

 

4 to 6 ounces whole grain spaghetti, dry

½ red onion

5 leaves of Swiss chard, rinsed and patted dry

2 Tablespoons olive oil

2 Tablespoons butter

2 ounces Pecorino Romano cheese

Lavender salt and lavender pepper

Cook pasta according to directions. Dice onion and sauté in olive oil in a large skillet. Dice the stems of the Swiss chard first and add to the onion and olive oil. Fold the remaining chard leaves and slice into small ribbons, approximately 1 ½ inches by ½ inches. Add to skillet. Grind a small amount, 1/8 of a teaspoon or less, of lavender salt onto the cooking vegetables. Add al dente spaghetti. Add butter as needed. Stir and continue to cook until vegetables are soft and pasta and vegetables are thoroughly mixed. Serve with a grinding of lavender pepper and small shavings of Pecorino Romano cheese.

This recipe makes 2 servings as a main dish and 4 servings as a side dish.

A friend, Wanda, gave me my first lavender salt and pepper and she purchased them in Palisade, CO.    

https://www.nielsenvillage.com/

 

Oatmeal Cookies

 

¾ cup unsalted butter (1 ½ sticks)

1 cup firmly packed brown sugar

A scant ½ cup of granulated sugar

1 teaspoon vanilla

1 egg

¼ cup water

2 cups flour

½ teaspoon baking soda

½ teaspoon cinnamon

3 cups oats, uncooked

Cream butter and sugars. Add vanilla and cream again. Add egg and mix. Add water and mix. Add 1 cup of flour, and the baking soda and cinnamon and mix, thoroughly. Add the second cup of flour. Add the oats, one cup at a time. It might be best to switch from the hand mixer to a wooden spoon for mixing the second and third cups of oats.

Grease a baking sheet. Drop dough by spoonfuls on the baking sheet. Bake at 350 degrees Fahrenheit for 12 minutes. The subsequent batches may need less time, like 11 or 10 minutes. Rotate the baking sheets from the lower shelf to the upper shelf so the cookies are not too crisp or burned on the bottom.

This recipe makes 3 dozen cookies.