Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Monday, November 28, 2011

Squash Flower Quesadillas

I have not fallen off the face of the earth, I promise. I just cannot seem to get my feet underneath me. I'm feeling very busy and very scattered, but in a good way. Life is busy, but good.

In late August DH built raised garden beds and we planted squash. Crazy, I know, but we thought what the heck? It's been so hot since May, maybe the plants will produce squash in the milder temps of October. Well we did get baby butternut squash (which tonight I threw into some turkey soup) and a few very small zucchini squash. I was surprised that they were edible, and tasty to boot. But the squash plants were far more interested in producing flowers than anything else.

And then came the cold snap. And for some reason that escapes me, DH thought that it would be a good idea to rip up the squash plants to sow some garlic! Ahhh, all those pretty squash flowers, full of life and promise, just ripped up and thrown on the compost pile! I could have cried. I sent Anna out to harvest what squash flowers she could find. She was so excited to pick flowers in November that she ran out in her fleecy jammies and Hello Kitty fuzzy slippers. I don't know what the neighbors thought about that, but I thought it was funny.

I have never cooked squash flowers before. But I've heard that it can be done. Not wanting to waste anything from our garden and deeming the flowers too delicate for the compost bin, I decided to go online and find recipes for cooked squash flowers. Nothing I saw appealed to me...sauteed squash flowers (meh), fried squash flowers (too much work)...and then I ran across this recipe for squash flower quesadillas. I am so down with squash flower quesadillas! So I made some. And they were very good.

This is what I threw into my quesadillas. You may modify to suit what you have on hand.

1/2 cup diced onion
1 large clove minced garlic
several itsy-bitsy zucchini, diced (about 1/3 cup)
several coarsely chopped squash flowers, ends chopped off and stamens removed
several grape tomatoes, diced (about 1/3 cup)
a good splash of lime juice
several dashes of ancho chili powder
a few dashes of chipotle chili powder
salt and pepper to taste
two gluten free tortillas (such as Food for Life)
Daiya Mozzarella or Pepper Jack
cooked diced bacon, if desired

Heat a couple of tablespoons of olive oil over medium-low heat in a skillet. Add the onion, cook about 5 minutes until soft. Add the garlic, cook another minute. Add the zucchini, cook another 2 - 3 minutes. Add the squash flowers through the pepper and cook a couple of minutes. Adjust seasonings to taste, then remove from the heat.

In a separate dry skillet, heat a tortilla over medium-low heat. Sprinkle generously with your choice of cheese. Spread half of the squash flower mixture over half of the tortilla and sprinkle with diced bacon if desired. Cook until the cheese just melts and the bottom of the tortilla is lightly browned. Fold in half and remove to a cutting board. Repeat with the second tortilla. Cut each tortilla in half and serve hot.


Ina said...

Erin these sound delicious! I have just discovered our stores carry Daiya cheeses - I must give them a try!

Erin said...

Ina, I love Daiya - it comes as close to cheese as anything else I can imagine. A little goes a long way, though! Let me know if you try it and what you think about it.