Monday, September 4, 2017

Black Bean & Egg Quesadilla

First ever video, I am working on the Camera Set Up and will get a new Tripod this week to hopefully get a better shot and angle, as well as future presentations hopefully be smoother. I am working on typing up the recipe ow and will update this blog when this happens...

Black Bean & Egg Quesadilla

Black Bean & Egg Quesadilla. 

Here is what I used in making it.

2 Eggs, approx 1/2 cup of Shredded Cheese, 2 heaping tsp of Salsa, a Bag of Frozen Onion & 3 Pepper Mix, Can of Black Beans, 2 - 8" Tortilla Shells, and Coconut Oil.
Spices needed: Salt & Pepper, Chili Powder, Cumin, Garlic Powder, Oregano, and Cilantro.
Add as much as you want, just do not go overboard.

  1. Get out the following ingredients from Fridge and Freezer: 2 eggs, Shredded Cheese, Salsa, Onion & 3 Pepper Mix (Frozen). Then 2 - 8"Tortilla Shells.
  2. Drain & Rinse the Black Beans in a colander to drain.
  3. Place 2-3 TB Coconut Oil into pan, let it melt.
  4. Get out 2 platters and cover with paper towels.
  5. Crack eggs into a bowls and place in grease. Season with Salt & Pepper. Break Yolks.
  6. Splash with grease until partially set, turn over gently, wait about 10-15 seconds and remove to paper toweled platter.
  7. Add a little more Coconut Oil and allow to melt, turn your heat up a little and start to cook your frozen vegetables. You may have to turn the heat up here until the grease starts cooking the frozen vegetable and water from ice crystals begins to evaporate. For 2-4 minutes.
  8. Season with Salt, Pepper, Chilli Powder, Cumin, Garlic Powder, Oregano, and Cilantro. Mix in.
  9. add beans and mix in. Remove from pan using a Spider or other slotted spoon to a bowl lined with paper towels. Turn heat down to a 1/3 of the way.
  10. Leaving most of the now seasoned oil in the pan. The next step should be done rather quickly.
  11. Place one Tortilla flat in greased pan, top with a handful of shredded cheese, 1 tsp of Salsa, 2-3 heaping tsp of Bean/Onion Mix, and finally lay an egg across this on one half. Using your spatula, fold quesadilla over on top of itself.
  12. Now do the same with the other shell, half the pan will be used for one Quesadilla so this one will not lay completely flat but on the part dress it as you did the other one.
  13. Once it is dressed, close it as you did the other one. Gently press down on each Quesadilla.
  14. First turning the first one gingerly, press it and now turn the other, press it.
  15. Remove them to a cutting board, use a sharp knife, cut three diagonal cuts and plate.
  16. Enjoy with additional Salsa, Sour Cream, or Guacamole. 
You will have extra Black Beans & Onion Mix, put them in an airtight container to use with additional Black Bean & Egg Quesadillas, I made 8-10 total from this batch of Beans & Onions.

Wednesday, May 22, 2013

                          Perfect Lemonade

Image from Internet

This was the recipe that we used in class last fall when making fresh squeezed lemonade in my Restaurant Operations class at St Louis Community College - Forest Park.  The recipe was given to us by one of our Chef instructors and I adapted it to make a Sweet Basil Lemonade.

Perfect Lemonade
This will make 3-4 gallons of fresh made Lemonade


1 cup sugar
1 cup water 
5-6 cups of fresh basil
1 cup lemon juice
3 to 4 cups cold water (to dilute)


1. Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.
(add your basil now)

2. While the sugar is dissolving, use a juicer to extract the juice from 6 to 8 lemons, enough for one cup of juice. 

3. Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate. 

Chef's note: Remember my tricks.  I remove the zest from all the lemons first and use it to make a second batch of lemonade.  I will do the same thing with the pith.  The zest and pith batches may require extra sugar. 

Now for my addition of the basil flavor and to do this you chiffinade the basil and put into the simple syrup from the beginning.  Let it sit in the simple syrup for about 30 minutes and steep, strain off the solids and use the Basil Simple syrup that you just made to make your Lemonade.

When we made this, we zested and juiced the lemons before beginning the whole process.

Wednesday, October 24, 2012

Frida's, a vegetarian deli

Frida's a small nondescript place on North South Street in University City just off Delmar.  A nice wide side walk with colorful tables litter the terrain and on a day as today, it is really nice to sit outside and enjoy the gentle breeze wafting by.  Providing a outlet and a source for the non meat eating public to get a freshly made sandwich of some sort.  Here they are mostly loaded with heat but never lacking for flavor!

This evening on my second visit, I had the Frida Burger which was blessed with Chipotle Slaw and a nice "side salad" of mixed field greens.  I also had the soup of the day as I did my first time here and today's soup was a wonderful mixed vegetable soup with a refreshing broth.  Tonight as in my first night coming in I had a SANPELLEGRINO: Limonata (which is always refreshing and tart!) along with a OOGAVE: Agave Root Beer. <BELCH>

The staff here is always friendly and helpful and able to answer all the questions you may have.  Food is hot and fresh without the typical wait in a restaurant.  Besides it always refreshing when you go to a local place and the owner is on the premise and may I add, it kind of strokes the ego when they remember you!

My first visit was just as good and same kind of day to be out.  First time finding the place was kind of interesting.  They have no sign out front and not being from St Louis MO, I read the Google Map wrong and went the wrong way on North South Street.  Come on you either go North or South, how do you go the wrong way?
Finding the place, I was waited upon by Natasha and when asked if she was Frida, she answered with an affirmative. That evening I had the Steak Sandwich which was made with house made seitan and seasoned, adding marinated mushrooms finished it just right. Along with a cup of Mexican Zucchini Soup made it a meal to fill your belly!

To top the evening off, I met another member of the Arch Vegans Facebook Page while here this evening when I had the pleasure of meeting Laura Lamorette.   Natasha Kwan you have a great thing going and I hope many more people find you food and place to be endearing!

Top it off it is catty corner to TUTTI FRUITTI FrozenYogurt, which also has Vegan choices, I am out of here!!!!

Tuesday, October 9, 2012

Grapefruit Campari Sorbetto

Grapefruit Campari Sorbetto
Epicurious  | July 2010
by F.W. Pearce and Danilo Zecchin
yield: 56 servings or 7 quarts

·         Ciao Bella has made this classic Italian flavor since the beginning, and it's the favorite of our president, Charlie Apt. Campari, invented in the 1860s by Gaspare Campari, is an alcoholic beverage made with a secret mixture of herbs and bark that gives it its characteristic bitter edge. Here that bitterness is intensified by the sharpness of the grapefruit, which makes this the quintessential palate cleanser; if you want to serve it as a dessert, increase the sugar to 2 cups. Campari's distinctive red color lends a beautiful gentle pink tone to the sorbetto. For a nonalcoholic grapefruit sorbetto, simply omit the Campari.

·         21 cups fresh grapefruit juice (from about 4 large grapefruits), strained and chilled
·         10 1/2 cups sugar (add 3 ½ cups for desert)
·         3 1/2 cup Campari, chilled
·         In a blender, combine the grapefruit juice and sugar, and blend until the sugar is dissolved. Add the Campari, pour the mixture into the container of an ice cream machine, and churn according to the manufacturer's instructions. Transfer to an airtight container and freeze for at least 2 hours before serving.

Fresh Cranberry Orange Sauce

Fresh Cranberry Orange Sauce

Yield: 3 quarts

Notes: Method: Simmering

Categories: Fruit

Source: Fruits
Copyright: © 2005 by Prentice-Hall, Inc.

1 pound Granulated sugar
4 fluid ounces Orange juice
8 fluid ounces Water
1 1/2 pounds Cranberries, fresh or frozen
1 Cinnamon stick
2 fluid ounces Orange liqueur
2 tablespoons Orange zest, finely grated
20 Orange segments

1.        Combine the sugar, juice and water in a nonreactive saucepan; bring to a boil.

2.        Add the cranberries and cinnamon stick and simmer uncovered until the berries begin to burst, approximately 15 minutes. Skim off any foam that rises to the surface.

3.        Add the orange liqueur and zest and simmer for another 5 minutes.

4.        Remove from the heat and remove the cinnamon stick. Add the orange segments. Cool and refrigerate.

Cranberry-Almond Biscotti and White Chocolate Sauce

Cranberry-Almond Biscotti
Makes 45 cookies (135)
Drizzle these Italian favorites with melted chocolate for a special treat.
·         2 ¾ cups flour (7 ¼)
·         2 tsp. baking powder (6)
·         ¼ tsp. salt (3x)
·         5 Tbs. orange juice plus ½ cup (15 plus 1 ½ cups)
·         4 Tbs. cornstarch (12)
·         1 cup sugar plus 2 Tbs. (3 cups plus 6 TB)
·         2 Tbs. canola oil (6 TB)
·         1 tsp. almond extract (3)
·         1 tsp. vanilla extract (3)
·         1 cup dried cranberries (3)
·         1 cup sliced almonds (3)
1. Preheat oven to 350°F. Line baking sheet with parchment paper. Combine flour, baking powder and salt in bowl.
2. Whisk together 15 Tbs. orange juice and cornstarch in bowl; set aside. Beat 3 cup sugar, remaining 1 ½  cup orange juice, oil and extracts until fluffy. Beat in cornstarch mixture, then flour mixture. Fold in cranberries and almonds.
3. Shape into 6 logs on prepared baking sheet. Sprinkle with remaining sugar. Bake 35 minutes, or until light brown. Cool 15 minutes on baking sheet. Slice into 1/2-inch thick slices. Return slices to baking sheet, and bake 20 minutes more, or until browned and crisp.
November 2006

Dip Biscotti in a White Chocolate Sauce to dress:

2 bags or 6 ¾ cups, Oppenheimer Kosher Vegan Lactose Free White Chocolate Chips 

9 TB Earth Balance Butter

1 Remove the chilled candy from the refrigerator about 10 minutes before coating (dipping cold centers can result in cracked coating).
2 Place the chocolate chips and shortening in a 2-cup measuring bowl.
3 Place the bowl into a larger bowl which contains very warm water (about100-110F) the water should reach only halfway up the 2-cup bowl with the chocolate (DO NOT LET EVEN 1 DROP WATER MIX WITH CHOCOLATE!).
4 Stir mixture constantly with a small spatula until the chocolate is melted and the mixture is smooth (this should take about 16-18 minutes, do not rush the melted process).
5 If necessary replace the water with more very warm water.
6 remove the 2-cup bowl with melted chocolate from the water and continue to stir until all the chocolate is cooled slightly (about 2-3 minutes).
7 Set one candy onto a two-pronged fork, then completely dip candy into melted chocolate.
8 Gently tap the fork against side of the bowl to remove any excess melted chocolate.
9 Place onto baking sheet lined with waxed paper.
10 Repeat with remaining candy.
11 If the chocolate becomes too thick for dipping, place the bowl containing the chocolate into the bowl with warm water until desired consistency.

Cannellini Beans with Garlic and Sage

Cannellini Beans with Garlic and Sage
Original Recipe adapted from Bon App├ętit as found on
yield: Makes about 6 cups or 24 - 3 oz portions
(Double Recipe for 48 portions)

·  1 pound dried cannellini (white kidney beans)
·  8 cups room-temperature water
·  2 tablespoons olive oil
·         1 pound Mirepoix
·         ½ tsp Thyme
·         1 Bay Leaf
·  1 large head of garlic, unpeeled, top 1/2 inch cut off to expose cloves
·  1 large fresh sage sprig
·  1/4 teaspoon whole black peppercorns
·  1 teaspoon coarse kosher salt
·  Extra-virgin olive oil (for drizzling) and minced Parsley for garnish.
·         Place beans in large bowl. Cover with cold water (at least 6 cups) and let soak overnight.
·         Drain beans.
·         Saute mirepoix in olive oil until softened in heavy large pot.
·         Place Beans in heavy large pot with the mirepoix, thyme, and bay leaf.
·         Add 8 cups room-temperature water, 2 tablespoons olive oil, garlic, sage, and black peppercorns.
·         Bring to simmer over medium-high heat.
·         Reduce heat to medium-low; simmer uncovered 1 1/2 hours, stirring occasionally.
·         Mix in 1 teaspoon coarse salt. Continue to simmer until beans are tender, adding more water if needed to keep beans covered, about 30 minutes longer.
·         Cool beans in liquid 1 hour.

Using slotted spoon, transfer beans to serving bowl, reserving bean cooking liquid, if desired, but discarding garlic, sage, and peppercorns. Season beans to taste with pepper and more coarse salt. Drizzle with extra-virgin olive oil and serve. Dress with minced Parsley.