Happy Thursday guys! Today’s recipe is Kale & Butternut Squash Quesadillas – grilled flour tortillas stuffed with sweet squash, kale, chickpeas and melted cheese. This was too delicious not to try so put your apron on and let’s get cooking! I promise, it only takes a few minutes, it’s super simple and even more tastier. 🙂
I genuinely love Mexican or Mexican – inspired food and I enjoy experimenting a lot. I’ve tried different versions of burritos and quesadillas (see the links below 🙂 ) but never tried this one in particular. The idea came when I had to get rid of some roasted butternut squash I had in the fridge so I came up with quesadillas. I added some kale, roasted chickpeas, which again were leftovers from another recipe, and lots of cheese. No need to mention I poured half a bottle of hot sauce on my quesadillas. 🙂 But hey, this was Mex – inspired, it should be hot. 🙂
On a second thought, I think some sliced jalapenos would make these quesadillas even more appetizing. Unfortunately, I didn’t have any but next time definitely throwing some in there. 🙂
The quesadillas are amazing for starter but these are so rich they can easily pass as a main. It really depends on how hungry you are. Serve them with some freshly made guacamole, sour cream and of course, hot sauce (for those of you who can handle the heat:-) ). And don’t forget to massage the kale with a bit of olive oil before adding it to the quesadillas. 🙂
Here’s what you need to make these Kale & Butternut Squash Quesadillas
Kale & Butternut Squash Quesadillas
- 300g butternut squash, roasted & cut in pieces
- 100g chickpeas, roasted
- a handful of kale
- 100g mild Cheddar, grated
- 100g Mozzarella, grated
- 4-5 flour tortillas
- Heat a griddle pan and place the tortilla. On half of the tortilla arrange some of the squash, chickpeas & kale and sprinkle some cheese on top. Make sure it's not too much so you can close the wrap.
- Gently close the wrap and press down. Cook for about 5 minutes, turn on the other side for a few minutes and remove from the pan.
- Repeat with the rest of the tortillas.
- Serve with some fresh guacamole, sour cream and/or hot sauce.
Here are some more Mexican – inspired recipes:
Meatless Monday: Black Bean, Roasted Peppers & Feta Cheese Quesadillas
Wild Boar Burritos
Meatless Monday: Black Eyed Bean Vegetarian Burrito
Turkey & Spinach Enchiladas
Easy Steak Fajitas
Turkey Meatball Fajita
Loaded Shrimp Salad
I hope you guys like this recipe. Stay tuned for more quick, easy and delicious recipes coming soon. xx
Happy Thursday all! The recipe of the day is Smoked Salmon Kale Salad – super rich, with lots of yummy ingredients this salad will full you up! It’s more like a main dish really! 🙂
This Smoked Salmon Kale Salad is packed with so many ingredients – apples, carrots, sun-dried tomatoes, avocado and even walnuts! So lots of vitamins and nutrients to fuel your body.
You might think there’s way too much stuff on this salad (well, you might be right 🙂 ) but it really tastes lovely. Salads like these are definitely a favourite of mine. You get to have various ingredients in one meal – fruit, veg, nuts and fish! 🙂 And it’s quite healthy too. I didn’t expect kale and smoked salmon to go well but I was wrong. It turned out to be a really delicious combination. Don’t forget to massage the kale though – just add a dash of olive oil and massage o gently for a few minutes. 🙂 Otherwise it could be quite tough and not very edible. 🙂
For the dressing I used tahini, lemon juice, olive oil and salt. I love the lemon tahini dressing but I’m aware it’s not everyone’s favourite so if you’d rather prefer, you can skip the tahini. It just gives more flavour and nuttiness to the salad but on the other side, skipping the tahini makes the salad tastes lighter.
Here’s what you need to make the Smoked Salmon Kale Salad
- 150g smoked salmon, shredded
- 1/2 ripe avocado, sliced
- 1/2 apple, roughly chopped
- 4-5 sun-dried tomatoes
- 1 carrot, chopped
- 50g walnuts
- 100g kale
- For the dressing:
- 1tbsp olive oil
- 1tbsp tahini
- 1tsp lemon juice
- salt to taste
- In a bowl, gently massage the kale with a bit of olive oil for a few minutes.
- Start building up the salad - add the salmon, sliced avocado, apple and carrot.
- Arrange the sun-dried tomatoes and finally the walnuts.
- Whisk the dressing ingredients together and dress the salad.
- Serve with some oat cakes or crackers.
If you’d rather make a bigger portion and keep it in the fridge for a few days make sure to live the salad dry. Don’t add the dressing as it’ll go soggy and not so appetizing. You can easily divide it in a few small containers and keep the dressing in a small pot/container. Thus you’ll have a tasty packed lunch. Don’t recommend keeping it more than two days though. Fresh is best! 🙂
Happy Wednesday guys! The recipe of the day is here – Sweet Potato Noodles with Kale & Pork – absolutely lovely and comforting meal, ready in just a few minutes!
And on top of that my kids loved it, even the kale, yes! Well, probably because it was kind of mixed with the sweet potatoes, but they really liked this recipe.
This is a really simple dish, all you need is sweet potatoes, kale and pork.
I also added some pine nuts, just for a crunch, and it tasted even better.
The pork I used was a leftover from a bbq the previous day so it’s up to you what to use. It’s a great way to use your leftover food, well pork in this case! And to make things more healthier I stirred in some kale, which by the way I love, unfortunately can’t say the same for the rest of my family. 🙂 Even though I do feed them with it and don’t give up. They like it sometimes but other times are not that keen. 🙂
By the way, did you go out today? I froze my bones off! It felt like Winter. Seriously, this is not fair. It’s Spring time, it’s supposed to be warm and sunny most of the time, right? Now that I’m looking at the pics of the Sweet Potato Noodles with Kale & Pork I wish I had a bowl in front of me. That would really warm me up. 🙂 Yumm..
I should probably hold on my Spring recipes and look back into my winter warmers 🙂 Just joking, hopefully this cold wave is gone soon.
Back to the food now…
Here’s what you need for this simple but delicious recipe – Sweet Potato Noodles with Kale & Pork.
Sweet Potato Noodles with Kale & Pork
- 1 large sweet potato, cut with a spiralizer
- 100g kale
- 300g leftover pork (anything you fancy)
- 1 garlic clove, crushed
- 1tsp turmeric
- 1tsp cinnamon
- 2tbsp pine nuts
- 1tbsp olive oil
- salt to taste
- Heat a pan with the olive oil and sweat the garlic for a few minutes.
- Add the sweet potatoes and cover with a lid for about 10 minutes. Make sure to stir them occasionally.
- Add the kale and pork, season with the spices and sprinkle the pine nuts.
- Mix well and leave for another 5 minutes.
- Remove from the hob and serve hot.
Tip: It’s important not to overcook the sweet potato, otherwise they’ll get mushy and won’t be really noodles anymore (done that, not that they’re not tasty, it’s just a different meal) 🙂