Do you ever have one of those days when your keyboard types nothing but zzzzzzz? Really, it’s hard to make an entire paragraph made of the letter Z. I had to restart my laptop twice, but then just gave up and moved to another computer- I feel like I am cheating on my macbook.
Despite the technical glitches, I’m really excited to be blogging this evening because I’ve missed writing – did I just say that? I’ve been making a lot of meals but it’s all been in the dark of the evening and I don’t take photos without natural light, i.e. I’m lazy.
Another reason why I am excited is because this is the first post of my 7 Days of Thanksgiving series. Really, there will be new things on here until Thanksgiving. One will even have two! I hope all of the recipes work out. Maybe they won’t. In which case, I will have plenty to tell you, and we will commiserate together over the digestives I’m testing and still have a blast on Thanksgiving Day.
This is Day 1, which is a snack of sorts – Butternut Squash, Caramelized Onions, and Oyster Mushroom Quesadillas served with a crunchy jicama slaw. It’s super easy, delicious, and fast. I make it with only 1 skillet and eat them with my hands because Thanksgiving is a crazy day when your roommate starts grilling the turkey wayyyyy too late in the afternoon so no one eats anything until 8pm.
I hope you will enjoy this as I have this week (twice already). Tomorrow, I’m sharing a roasted pumpkin soup. See you soon!
Jicama Slaw (for two)
1 small jicama, julienned
1/2 lime, juiced
1/2 jalapeno, seeds removed and finely diced
1 TB olive oil
1 TB cilantro leaves, coarsely chopped
1/2 ts cumin seeds (half will be used in the slaw and the rest in the quesadillas)
Pinch of Salt
+Toast 1/2 ts. cumin seeds in your skillet until they are aromatic. Remove the seeds and use a mortar & pestle to reduce to a coarse grind. Combine 1/4 ts. of cumin with the remaining ingredients and allow to rest while you make the quesadillas.
Butternut Squash, Caramelized Onions, and Oyster Mushroom Quesadillas (for two)
1 c butternut squash, sliced 1/4″ thick
1/2 c red onions, sliced 1/4″ thick
1 c. oyster mushrooms, sliced
8 tortillas, 8″ in diameter
1 c. grated mix of cheddar and/or monterey jack cheeses
Olive Oil for frying
+ Heat 1 TB of oil in a skillet and caramelize the onions with a pinch of salt on med-low heat until tender. I prefer mine wilted but not mushy… Some people do not eat raw onions so that’s something to consider. Next, pan fry the squash slices until slightly charred and tender to the fork. Top these with the remaining cumin seeds. Next, fry the oyster mushrooms until tender. I placed a lid over the skillet for the mushrooms as I find they tend to dry out too easily. Depending on how old/large your mushrooms are, they will take longer to cook. The stems are especially woody.
+ Turn on the oven on its lowest setting. Assemble the quesadillas by brushing the skillet with oil, place one tortilla down onto the hot skillet, liberally cover the tortilla with cheese, top with an even amount of cooked squash, onions, and mushrooms. Put more cheese over the fillings, cover with finishing tortilla, and cover with a lid. Flip your quesadilla over once it is crispy and golden brown on the bottom. Place the finished quesadillas into the oven while you make the rest.
+Serve with sour cream, hot sauce, and jicama slaw.