Sunday, January 22, 2012

Cooking Castle Style - Greek Quesadillas, Green Bean & Parmesan Soup and Blackberry Cobbler

Yesterday was so much fun. Kate is getting married this year so we went and saw her wedding dress before lunch. And then we went back to our house for some cooking and good conversation. For this cooking lesson we decided on quesadillas, soup and cobbler. Everything turned out really good and even better everything was super easy to make. Hopefully this will be something that they can easily make in their own kitchen.

Greek Quesadillas

Greek Quesadillas
Makes 4

Notes: Feel free to use whatever quantities desired of the ingredients below, and substitute or omit ingredients according to your own preferences!

What You Need
8 whole wheat tortillas
Fresh spinach (about 2 cups)
One red onion
Jarred red peppers or sundried tomatoes
Black olives
Mozzarella cheese, shredded (a handful or so per serving)
Feta cheese (a few tablespoons per serving)
Oregano (dried or fresh)
Red pepper flakes (optional)

What To Do

1 Chiffonade the spinach. Thinly slice the red onion, red peppers, and black olives.
2 On a plate, place a tortilla. Sprinkle with your desired quantities of spinach, red onion, red pepper, black olives, mozzarella, feta, oregano, and red pepper flakes (if using). Be careful not to overload.
3 Heat a large non-stick skillet over medium heat for a few minutes. Place the loaded tortilla on the griddle and place another tortilla on top. Cook until browned on the bottom, then flip and cook until browned on the other side (a few minutes per side).

Remove the tortilla and cut into wedges with a pizza cutter. If making several quesadillas at once, you can keep them warm in a 300°F oven.

Source: A Couple Cooks

Soup & Cobbler

Green Bean & Parmesan Soup
(Serves 4)

1 stick butter
8 ounces green beans, trimmed
1 garlic clove minced
2 cups vegetable stock
1/2 cup grated Parmesan cheese
1/4 cup single cream
Salt and black pepper to taste
2 tbsp chopped fresh parsley

Melt the butter in a medium saucepan or in a microwave safe bowl.
Add the beans and garlic to the pan and cook for 2-3 minutes over a medium heat, stirring regularly.
Stir in the stock, and season with salt and pepper.
Bring to the boil, and simmer for 10-15 minutes, uncovered, until the beans are tender.
Pour the soup into a blender and process until smooth.
Stir in the Parmesan and cream, and sprinkle with the parsley, then serve.

Source: The Soup Bible

Blackberry Cobbler

1 stick Butter
1 1/4 cup Sugar
1 cup flour
1 1/2 tsp baking powder
1/2 tsp. salt
1 tsp. vanilla
1 cup Milk
2 cups Blackberries (frozen Or Fresh)

Preparation Instructions

Melt butter in a microwavable dish. Pour 1 cup of sugar, flour, baking soda and salt into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a baking dish or 6-7 jam sized mason jars.

Now rinse and pat dry the blackberries.

Ladle the batter into a baking dish or the buttered mason jars. If you are using mason jars fill them 1/2 way to 2/3 full. Add a 5-6 blackberries per mason jar.

Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.

Source: Pioneer Woman

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