Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

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Posts Tagged ‘ricotta cheese’

Extra Rich Cheesy Quesadilla

Posted by terrepruitt on November 2, 2020

Since my husband came home with that delicious ricotta cheese recently, I have found other ways to use it, besides just pizza. I put it on and in a lot of things. Here is an easy way to bump up that lunchtime quesadilla:

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Extra Rich Cheesy Quesadilla

1 flour tortilla
1/2 – 3/4 cup shredded cheese
1 tablespoon ricotta
1 tablespoon chopped onion
nutritional yeast

Put tortilla in pan, turn the heat onto medium. Chop some onion. Flip the tortilla over. Spread one half with the ricotta cheese, sprinkle the shredded cheese on the ricotta, sprinkle the onion on the cheese, then sprinkle it all with some nutritional yeast. Fold the tortilla. Heat until golden, then flip.

Serve.  If you like salsa, sour cream, and/or guacamole I am sure they would make a GREAT addition to this!

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I am not one to plate my food fancy. I just wanna eat!

I LOVE this ricotta!

What do you put in you quesadillas?

 

 

 

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Dance Exercise, Nia, Nia online, San Jose Virtual classes, Nia Teacher, Nia Class, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, Nia Technique, Yin Yoga, stretch classes, online exercise, Zoom classes, virtual yoga, City of San Jose online exercise, live classes via Zoom, Nia White Belt training via ZoomDance Exercise, Nia, Nia online, San Jose Virtual classes, Nia Teacher, Nia Class, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, Nia Technique, Yin Yoga, stretch classes, online exercise, Zoom classes, virtual yoga, City of San Jose online exercise, live classes via Zoom, Nia White Belt training via Zoom

 

 

 

 

 

 

 

 

 

 

 

 

Posted in "Recipes", Food | Tagged: , , , | 6 Comments »

CornSTARCH Is Not CornMEAL

Posted by terrepruitt on January 25, 2017

I was trying to think of something to make for dinner with the limited meat that we had in the house.  We have BEEF, but I haven’t gone there yet.  I need to figure out how to cook the beef that we have, but I was not interested in figuring that out at that time.  So I was trying to find something to cook that didn’t require much meat (we had a leftover pork chop) or any meat.  I remembered that my husband liked the flatbread I made once, so I decided to make it.  We had ricotta, I would put that on top, chop up the pork chop and put it on top, then add a sprinkle of mozzarella.  Well, as I was making the flatbread and I said to myself, “one tablespoon cornmeal” it dawned on me that I wasn’t using cornMEAL, I was using cornSTARCH.  That is probably why the flatbread turned out so dense.  I decided to continue since when I had made it last time, my hubby liked it.  And it works, it just probably has a different consistency than if I used actual cornMEAL.

So this isn’t really a recipe post (well not a NEW recipe) it is me just admitting and explaining the substitution.  It works fine.  And the pork chopped up and spread on it with a little mozzarella on top of that was really good.  The flat bread is very dense, that is why I ended up calling it Flat-Biscuit-Shortbread.  One of these days I might think to buy cornMEAL and make the recipe as per the real ingredients!

The information on the internet about the difference between cornstarch and cornmeal is not very detailed.  They are obviously both made from corn, but one (cornstarch) is made from grinding just the endosperm of the kernel into a fine powder.  The other (cornmeal) is made from grinding the whole kernel.  Cornmeal is not ground as fine as corn flour.  Yet, Wiki does go on to say that the most common cornmeal in the United States “has the husk and germ of the maize kernel almost completely removed”.

Cornstarch is usually used for thickening sauces and it does not have the strong corn flavor that cornmeal has.  Could be because it is not the whole kernel.  I am familiar with cornmeal being used in batters to coat things, like corndogs.  And used for things like cornbread.  There are many, many, many uses for it, but as you might have guessed, since I don’t have any, I don’t use it.

I am making a note of the recipe below so that I know how to do it with the cornSTARCH and the less oil . . . . I forgot that this last time, but I added a lot more flavor to it:

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Flat-Biscuit-Shortbread  (the way I want to have it available to make)

• 1 1/2 cups + 3 tablespoons all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon baking powder
• 1/3 cup olive oil
• 1/2 cup water
• 1 teaspoon garlic powder
• 1 teaspoon basil
• 1 teaspoon garlic salt

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Bake it in the oven at 400° F for 12 minutes until the edges start to turn brown.

Suggested topping instructions:

Remove the flat-biscuit-shortbread and top with ricotta cheese and a sprinkle of salt.  Then place back in the oven for three minutes.

Then top it with whatever else you want.  I once used Leeks and Mushrooms.  Another time I used pork.

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What about you?  Do you use cornmeal?  Do you use cornstarch?

Posted in "Recipes", Food | Tagged: , , , , , | 2 Comments »

Winter Time Ideas

Posted by terrepruitt on November 1, 2014

It is winter time, although with the way the weather has been behaving the past few years I am not sure that nature knows how to respond.  Animals and plants do not have clocks and calendars, they react to their internal clocks and the way the weather is.  If it is warm they might not realize winter is on the way and they need to prepare.  If there is no water they might not be able to prepare.  If their homes or hunting grounds are being torn up because buildings or houses are being built they might even be at more of a loss.  But there are still a few fruits and veggies we might see during the winter.  Perhaps not all of nature is confused.  One is the delicata squash I recently mentioned.  A friend was over asking if we ate the skin.  She also mentioned winter squash and while I had heard the term before I never really paid attention.  It used to be in the same category to me as how things are classified.  I never paid attention to what is a winter squash and what is a summer squash.  I just buy what is in the store.  I have been receiving winter veggies and fruits in my delivery.  Perhaps more accurately described as fall fruits and veggies.  I have pomegranates, persimmons, and pears.  We have received chard, sweet potatoes, pumpkins, and delicata squash.  What do you do with that stuff?

You know me.  If you have read one, you’ve read them all . . . I roast it.  Roasting is so easy.  It is easy, tasty, and time efficient.  Time really is the main reason why I love roasting.  Cut it up, oil it, garlic it, salt it and put it in the oven, then go do whatever it is you still need to do.  So easy.  But I can’t do that for everything.  Ok, with the squash I get “fancy”, I roast it THEN I stuff it, but c’mon . . . there has got to be other ways.

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCATonight I made a stuffed pumpkin.  I didn’t have any ricotta so I used the Neufchâtel cheese I had left over from the chicken dish I made – documented in my post Leftover Rainbow Chard To The Rescue.  I think it might have even made it better.  I’m not sure.  I just didn’t want to buy a container of ricotta just for 2 ounces. So I just decided to use the Neufchâtel since I had bought 8 ounces of it and only used 2 ounces.  It was fine.

I do want to roast a pumpkin to make soup out of it, but what else do you do with all of these wonderful winter vegetables.  I have never gotten beyond my Fancy Toast when it comes to persimmons and I have about seven sitting on my counter right now.  What do you do with persimmons?  Can they be uses in a “salsa” or a chutney?

Can you use delicata squach for soup?  I also received some baby bok choy.  Read any of my posts?  If so, you know I LOOOOOOOVE baby bok choy.  It can be cooked and eaten by itself or added to just about anything.  YUM!!!!

I am just thinking you might have ideas that you could share.  Some tried and true, some favorite recipes that you might want to share.  I asked last year and I received a SPECTACULAR recipe I am going to share soon.  It is easy and yummy and one of those things you make that you just want to put on/in everything because it is so good.  You can eat it by itself.

So . . . what have you got?  What do you do with all of or any of this wonder winter produce we have?

 

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