My vegetable quesdillas have been something I’ve made since before I was married. Basically, I would mix whatever flavors and ingredients I was in the mood for at the time. I used to use store tortillas, and now I can make my own! This “recipe” is pretty loose because I like to mix up the amounts and vegetables based on the time of year and what is on sale. You can feel free to do the same. Certain things are staples, like the beans and corn. The sweet potato adds a great texture, and K said it acts like a meat substitute, which wasn’t my intention, but hey, I’ll take it!
I am a bit hesitant about posting this recipe since most of the pictures don’t properly reflect the changes I made. There was a Food and Wine recipe I adapted, and I am adapting it again for this post. Basically, K and I weren’t big fans of certain ingredients/steps. I could be a good food blogger and make it again for new pictures, but we have a bunch of leftovers to get through and that feels wasteful. (Sorry.) So instead, use your imagination a bit with my pictures, but follow the steps I wrote. Really, it is more about omitting the radicchio I used, cutting the pasta amount in half, and adding in some peas. We loved the sweet potatoes in this (K kept commenting on them) and definitely want to keep them in mind for future cheesy pasta recipes.
I did manage to take some pictures when we ate leftovers. I added peas and sausage and it tasted really good.
In honor of the recent orange holiday, I decided to do a new version of my Roasted Vegetable Soup. I might have gotten a bit carried away at the grocery store, picking up sweet potatoes, acorn squash, regular potatoes, and carrots. I am not sure how I feel about acorn squash. This was the first time I had it, and the texture wasn’t quite as nice as butternut squash. I think next time I would make this soup with butternut instead. I did try to remove most of the stringy bits from the squash, but I can’t really hold it against the squash since that’s just part of its genetics.
If you were wondering what was going on last week, since I kept saying something special was happening, well….my dad’s wedding was yesterday! I made a cake for the two of them to have for their cake-cutting. I do not have the pictures to share at this point, but hopefully soon! Maybe in a Topic-Changing Thursday post. 🙂
In the meantime, I have these yummy sweet potatoes for you. I am so used to buying regular potatoes that I forget how good sweet potatoes are. This might be my favorite way to have them. Often, people make their sweet potatoes too sweet for my taste. I never understood the marshmallow casserole thing. Bleck. To me, they are sweet enough as is, and I like them with a savory edge. This recipe gives a little sass to the sugary sweet potato.