Bean & cheese folds with potato salad

Weekday dinner menu:
Bean & cheese folds
Potato salad with garden herbs

Bean & cheese folds

  • aduki beans
  • small piece of dried kelp
  • 4 cups water
  • 1 T olive oil
  • 1 t chili powder
  • 1 cup grated melty cheese of your choice
  • 4 T salsa of choice
  • cooking spray
  • 3-4 wraps
  1. Prepare aduki beans the day before. (Boil 1 cup beans, with kelp, with about 4 cups water for about 2 hours on very low heat (until water has basically all evaporated but beans are not yet mush--or burned). Cool overnight.
  2. Turn oven to 350˚.
  3. Refry the aduki beans in a little olive oil. Add 1 t (or more) chili powder. Stir regularly until beans are pasty--most liquid has been absorbed.
  4. Spray (or oil) a cookie sheet.
  5. Choose a folding method (see below--note carrot substitution for toddler version).
  6. Bake about 10 minutes. Cool a bit before serving. That's it!

1. Tortilla with filling in middle
2. Fold over from one side, then fold down from top and up from bottom

1. Fold over last side
2. Flip over seamside down

1. For kiddie quesadilla, replace salsa with shredded carrot. Cover 1 side of tortilla with filling
2. Fold over and bake. When done, cool some and slice into 3 "pizza shaped" triangles.

Potato salad with garden herbs

I usually make my potato salad with red onion and celery. I find they add nice crunch and tang. But I didn't have either of those on hand, so I decided to substitute pickles (for crunch) and chives (for tang). Thumbs up!

  • 2 large waxy potatoes, such as yukon gold
  • 2 eggs
  • 1/2 cup mayo
  • 1 t dijon mustard
  • 3 small dill pickles, or 1 large, chopped
  • salt and pepper
  • chopped garden herbs: chives, tarragon, parsley
  • 1/4 t dried dill (or add fresh dill to above)

Boil potatoes and eggs together. Let cool. Cut into cubes. Combine with all other ingredients. Refrigerate at least 1 hour.

As usual, way tastier than this pic would seem to indicate!

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