Well I know some of us are trying to be healthier this new year and I thought a good idea would be to have a forum to post recipes.

They don't all have to be healthy, but maybe something new you have come across and would like to share. There are monthly dinners I think that deal with a certain type of food or cultural cuisines, but I thought an ongoing recipe forum might be fun. I enjoy baking and cooking, and it has given me things to do to help in controlling the DD. 

So just add any if you feel compelled to do so! :)

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I'll go first, I found a variation on the traditional quesadilla called Greek quesadillas

You basically make it in the normal way you would cook a quesadilla but the ingredients are:

- wheat tortilla (optional if you want flour one)

-olives

-mozzarella, shredded

-feta cheese

-spinach

-sundried or diced tomatoes

-chicken or any other meat (or none at all)

-onions

-oregano

- salt and pepper

If you are using meat, like chicken, stir fry in a pan and then set aside. Then just heat a skillet/grill/etc whatever you use to cook the quesadilla, to a medium heat. After that just add as many of the ingredients listed above or add your own to it and cook until both sides are a brown and the tortilla is a little crunchy. I added some unsalted butter to the tortilla to help it cook without burning or sticking. If you are using a nonstick pan, you might not need to add anything. 

Sorry I don't have exact measurements, I can't find where I found the recipe. I just bought the ingredients and added them accordingly to my liking and based on how many we were making. :) I hope you like it, I did! 

Another one! I plan to try this out this week sometime. I found this recipe from the Brown Eyed Baker. Its REALLY cold here right now, so I thought posting a soup recipe might bring some warmth to everyone.

Creamy Potato and Leek Soup

Yield: 4 servings

Prep Time: 20 minutes | Cook Time: 1 hour

4 medium leeks, white and light-green parts halved lengthwise, washed, and sliced thin (about 4 cups), dark green parts halved, washed, and cut into 2-inch pieces
2 cups vegetable broth
2 cups water
4 tablespoons unsalted butter
1 cup chopped onion
1 teaspoon salt
1 small russet potato (about 6 ounces), peeled, halved lengthwise, and cut into 1/4-inch slices
1 bay leaf
1 (4-inch) sprig fresh thyme or tarragon
1 large slice white sandwich bread, lightly toasted and torn into 1/2-inch pieces
Ground black pepper

1. Bring dark-green leek pieces, broth, and water to boil in large saucepan over high heat. Reduce heat to low, cover, and simmer 20 minutes. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible; set aside. Discard solids in strainer and rinse out saucepan.

2. Melt butter in now-empty saucepan over medium-low heat. When butter foams, stir in sliced leeks, onion, and salt. Reduce heat to low and cook, stirring frequently, until vegetables are softened, about 10 minutes.

3. Increase heat to high, stir in reserved broth, potato, bay leaf, and herb sprig and bring to boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Add toasted bread and simmer until bread is completely saturated and starts to break down, about 5 minutes.

4. Remove and discard bay leaf and herb sprig. Transfer half of soup to blender and process until smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup. Return soup to saucepan and bring to simmer over medium-low heat; season with salt and pepper to taste. Garnish and serve.

Note #1: If you have an immersion blender, you can use that to puree the soup directly in the pot.

Note #2: Use the lowest setting on your toaster to dry out the bread without overbrowning it.

Note #3: Garnish ideas – garlic croutons, fried leeks, or a dollop of sour cream and sprinkling of chives (shown).

 

Both sound wonderful.  And I think this is a GREAT idea.  We have so many good cooks.  It's nice to have a specific place to find everything instead of trying to remember where a specific recipe was.

Today is Chinese New Year.  Anyone have any good (healthy, easy) stir-fry recipes? 

 

Good I'm glad you like! Hopefully others will post some favorites. For stir-fry I normally do chicken or shrimp with zucchini, squash, and peppers with teriyaki sauce in a skillet. Simple and quick but good. 

roxanne said:

Both sound wonderful.  And I think this is a GREAT idea.  We have so many good cooks.  It's nice to have a specific place to find everything instead of trying to remember where a specific recipe was.

Today is Chinese New Year.  Anyone have any good (healthy, easy) stir-fry recipes? 

 

This one probably isn't extremely healthy... but it looks yummy!! Its for a homemade calzone:

Just click Calzones

its still probably healthier than McDonalds or Arby's or something ;) Homemade usually can be.

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