Thursday, June 4, 2009

Tahini dressing and quesadillas

Two different recipes today.

I've been kind of craving a tahini dressing, kinda like Annie's Goddess dressing, on my salad. Today was the day to attempt a type of dressing, based on what I had in the fridge. It was pretty good, but I need to dilute it to make it more pourable, probably with a little bit of water.

Tahini dressing
1/2 c. yogurt: 0.35
1/3 c. tahini: 1.12
1 clove garlic, pressed: 0.06
juice of 1 lemon:0.25
1 tsp balsamic vinegar: 0.03
1 tsp honey: 0.05
salt, pepper
pinch cumin and paprika
2T olive oil: 0.22
Total: $1.08 for about a cup. Would probably make 1.25 cups if you thin it out.

Veggie quesadillas

tonight, I used frozen mixed Mexican style veggies (corn, bell pepper, cauliflower, broccoli), steamed and chopped.

4 flour tortillas: 0.44
3 oz shredded cheddar: 0.37
1/4 of a 1-lb package of frozen veg: 0.25
Total: $1.06 for 4 quesadillas, or 16 wedges. $0.27 per quesadilla

Heat skillet to medium. Put veggies on 1/2. Top with cheese. Fold over top. Cook on one side until browned lightly and cheese is melted. Flip.

Served these with sour cream, salsa, guacamole.

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