Do you ever go through phases when you are absolutely obsessed with a food? Where you could eat it with every meal? This can last days or weeks, and then just as quickly as the obsession started, it ends.
I am currently going through a spinach phase. Why? Don’t know…maybe my body is telling me that it needs more folic acid and Vitamin A? I have happily been munching my way through the green stuff for the last few weeks. Handfuls into my morning smoothie, spinach salads at lunch and I have been making spinach quesadillas for dinner after being inspired by another blog post.
I’m not sure how long this phase is going to last, but I am going to keep enjoying my spinach…at least this is a healthy obsession. Who knows…the next one could be chocolate 🙂
What’s your latest food obsession?
Spinach Quesadilla (for two)
I usually use two large bunches of fresh spinach but you can also use frozen spinach. Once the spinach is washed, throw it into a large pot with a little bit of water and cook on medium high until wilted (about 5 – 10 minutes). It will look like too much spinach, but remember that it reduces by about three-quarters when cooked.
While the spinach is cooking, saute about 1/2 diced onion in a little olive oil. Mix the spinach and onion together and add grated cheese – I use a combination of mozzarella and feta. You can also toss in some grated firm tofu if you want.
Heat a large skillet on the stove, then place one tortilla down, spread the spinach & cheese mixture on top and then place one tortilla on top of this. After 5 minutes (or when browned on the bottom), invert the quesadilla onto a plate and slide back into the skillet to brown the other side. When done, cut into quarters and serve.
I promise that this sounds like more work than it actually is…