Spinach-Portobello Quesadilla and Cumin-Spring Onion Spiced Black Beans

I saw this quesadilla recipe on "Diners, Drive-ins and Dives" along with a poblano pepper sauce.  Will have to try the poblano sauce soon, but here is my version of the quesadilla.  I tried to make a simple recipe.  The original recipe called for marinating the mushrooms etc, but I skipped those steps since the intention was to create a quick recipe for an easily packable lunch.

Spinach-Portobello mushroom quesadilla

4 small tortillas
1/4 red onion, finely sliced
1 portobello mushroom, sliced (baby bellas will also work)
3 cups baby spinach, (rough chop if using regular spinach)
1/2 teaspoon cumin powder
1/2 teaspoon sesame seeds (optional)
1 tablespoon balsamic vinegar
1/2 teaspoon sugar
1/2 jalapeno pepper (deseeded and finely chopped)
1 teaspoon finely chopped garlic
salt to taste
olive oil
grated Mozarella cheese or mexican blend

Filling:  Heat a tablespoon of olive oil in a small skillet.  Once the oil warms up, add garlic, jalapeno pepper, sesame seeds and cumin powder and slightly saute for 30 seconds.  Add the onion and saute for a minute.  Add the mushrooms followed by vinegar, once the mushrooms have warmed through.  Stir well and add spinach.  Mix in salt and sugar and take off the heat after about a minute when the spinach wilts a little bit.

I use a non stick skillet to assemble my quesadillas. Place cheese, filling, cheese n half of the tortilla and fold over the other half.  I prefer mozarella because I find it holds a quesadilla better due to its stickiness.

Cumin-spring onion spiced black beans

Olive oil
1  jalapeno, deseeded and finely chopped
2 sping onions, finely chopped green and white parts
1/2 teaspoon cumin powder
1/2 teaspoon smoked paprika
1 can of black beans, 16 oz
1-2 teaspoon lemon juice (as per taste)
salt
1/2 teaspoon sugar

For me, a mixture of jalapeno, cumin powder, paprika and lemon juice is the essence of mexican cooking.  I may be completely wrong about this, but thats "mexican" in my kitchen!

Start wih a tablespoon of olive oil and add jalapenos, spring onions, cumin and paprika when the oil is warm.  Once the onions sizzle and the aroma fills your kitchen (less than a minute), add black beans, salt and sugar.  The canned beans are cooked, so it will only take a minute or two for them to warm up and soak all the flavors.  Finish with a squirt of lemon juice.

Now, thats a weekday lunch-box I am looking forward too!  I made 4 quesadillas and beans, enough for Salil and I for two lunches.

Anita shrimp curry

Went on Saturday night to our friend Anita&Subodh's place for a get together with other Charlotte friends.  Two dishes that I absolutely loved - the shrimp curry (pictured above) and a cold spinach/yogurt salad.

The shrimp curry was a south indian flavoured spicy hot curry with a strong smoked paprika flavour. Was very surprising - kept me guessing for a while, as it tasted like really good barbe-cue chips that you can't put down.  Was unique in that I had not had smoky paprika in indian food - went very well with roti's and rice.

To go with this spicy  barbe-cue curry was a cold spinach and yogurt salad. Something that I would normally abhore!  Again the flavours were amazing and made me want go get a third serving.

If only I hadn't had three Stella's, the spinakopita's, the gree-pea crostini's, and the crab dip with crackers!  Will have to get the recipe from Anita or just make another trip :)

A Georgian Dinner Night

Due to my ignorance about Georgian food, I have no idea what the name of this dish is. So, I am going to call it Spinach-Walnut Balls. We had this at my friend Svetalana's house when we went over for dinner. Guys, this is Georgia ex-USSR not the south of USA! The meal was excellent and this was a first opportunity for Salil and I to sample authentic Russain food. When we go to Genya's house, its all about Halwa and Tea. His mom and aunts need to visit more often :). Svetlana had prepared quite a spread but for me, this dish was the star for the surprise quotient. I approched it gingerly....big green balls! But I took a bite and was blown away. Below is the recipe which Svetalana told me and I guessed from the taste and flavors.

Fresh Spinach - washed and boiled
Garlic
Walnuts
Pomagranate seeds
Salt and Pepper
Sauted finely chopped onions

I eyeball everything and the quantities below are my educated guesses. So, am hopping that some of you are like me and will figure out a way to make it.

Boil the fresh spinach leaves, squeez the water out and put in a blender. For about 2 cups of processed spinach, add one big clove of garlic. Process it in a blender. To the spinach mixture, add half a cup of onions sauted - just transparent and soft, dont let them turn brown. Add about a cup of ground walnuts and  a tablespoon of pomogranate seeds. Season with salt and pepper and make into balls. Svetlana served them in a lettuce cup. I think it made a great side dish with our meal of beef and plum stew, salmon, bread with caviar and salmon-dill dip, russian salad with beets, carrots, potatoes and pickles and oven roasted rosemary potatoes. End of the meal was a mild green tea in Royal Albert tea-cups with a slice of a berry-torte.

Thanks Svetlana!