Gluten Free Living: Leftovers Transformed Ep.2

tortillaone1.jpg After I made my delicious homemade corn tortillas and used half of them for quesadillas, I still had half of them left. Tragic, I know, but one can only eat so many quesadillas. roastveg.jpgSo, the next night I wanted to transform them into something different- but still delicious. Inspired by an old favorite at the Cheesecake Factory, I decided to try to make a cheesy, grilled vegetable tortilla dish with a smokey, tomato based sauce. I took my recipe for Grilled Sesame Vegetables and changed it up a bit, using a mesquite seasoning blend instead of the paprika, chili pepper, and allspice, but still adding the sugar and salt.

cutesquash.jpgI also used different vegetables, including these dear Pattypan squash I found at the Farmer’s Market this past weekend. I thought they were the cutest vegetables I’d ever seen, and since my recent success with zucchini like squash, I had hopes that I could produce something tasty. According to Wikipedia, “Pattypan comes in yellow, green, and white varieties . . . [and] is a good source of magnesium, niacin, and vitamins A and C. One cup contains approximately 20 to 30 calories and no fat. ” Wikipedia It is also sometimes called Petit pan squash, white squash, scallop squash, custard marrow, or custard squash. Whatever you call it, it’s an adorable little squash. I cut off the knobs at the top and bottom and sliced it horizontally in order to create flower shaped discs. I took these disks, discs of zucchini, portobella mushrooms, a fennel bulb, eggplant discs, and pieces of red onion, basted them with a little sesame oil and sprinkled them with my “new improved” spice mixture, and grilled them on our propane grill.

tortillagrill.jpg To create a delicious, easy sauce, I took 3 tbsp. of salsa and 1 tbsp of smoky barbecue sauce (any gluten free favorite brand would work but it should have a mesquite type flavor), and combined them, topping my tortillas with the sauce like mini pizzas. Then I added a mixture of lowfat grated cheese and a little grated smoked fontina cheese, and put them under the broiler to melt the cheese. I transfered them to the grill to make sure they didn’t get soggy and loaded them up with roasted vegetables. I left them on a grill on low for a bit, and then served them, garnished with some leftover pico de gallo and guacamole. It was DELICIOUS, and got high marks from DH.

fruitcream.jpgSince I had the grill on, I also decided to grill some fruit to serve with a dab of ice cream for dessert. I put a little melted butter on some apple and nectarine slices and them seasoned them with a mixture of apple pie seasonings and sugar. I put them on the grill, turned them when they had appealing grill marks, and then plated them. It was simple, but was a nice end to the evening.
beancakeburger.jpg But I wasn’t done with my leftovers! After all, the next day I had all these leftover grilled vegetables, not to mention the bean cakes from before. How could I use them, now that I’d used up all my tortillas? The answer was hiding in my freezer- the remains of a large order I’d placed with Kinnikinnick that included quite a lot of white rice tapioca bagels. I microwaved and then toasted one, cut it in half, used the same 3-1 salsa to barbecue sauce as my condiment, filled it with my bean cakes and piled yummy grilled vegetables next to it. I had a heavenly brunch on my balcony, enjoying the sun and gobbling down grilled food without so much as turning on the propane. Now that, my friends, is why I like leftovers. You never know what form they’ll take the next day.

I have a crush on these “Petit Pan Squash.” Can you tell? What farmer’s market vegetable or fruit finds do YOU have a crush on? Do tell..

rowsquash.jpgbluesquash.jpg blksquash.jpg greensquash.jpg

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

AddThis Social Bookmark Button

7 Responses to “Gluten Free Living: Leftovers Transformed Ep.2”

  1. These look fabulous! I’ve got some patty pan squash and eggplant in my fridge right now, begging to be used. THis sounds fabulous. BTW, do you have a really good recipe for bean burgers? I’ve found tons… but the texture is really lacking in almost all of them. I’ve considered adding TVP to the mix, but…. ughghhh. Dunno.

  2. Many thanks for dropping by; and DO try the lemonade, if you get a chance. You shant be sorry. I love how specific your site is…..and full of oodles of good info. for the gluten challenged. Good luck in the photo contest.


  3. Hi Naomi! I wish I did have a great bean burger recipe. This one that I made was fine, but nothing to write home (or blog) about. The bean burger tasted good in this bagel sandwich, but was messy. I think it needed some kind of grain- like rice or something. But, I recently bought a vegetarian burger cookbook, so if I come up with something, I’ll let you know! :)

  4. Hey, sea, I mixed up a burger that was pretty good — it had soy in it, but I don’t think you mind that. The Carnivore really liked the burgers, so that’s saying something. I’ll post it tonight. (ps another use for eggplant and suchinni…and no-one will have ANY idea it’s there)

  5. everything looks so amazing. it makes me realize not to worry about being gluten intolerant :)

  6. I, too, thought the Patty/Peter Pan squash a farmer at the market had were so pretty. A bit bland, but most summer squash tends to be. All the more room for pepper, salt, and paprika. But I’d vote for being in love with cabbage at the farmer’s market, where around here a farm has specimens so lovely you can make a centerpiece of them.

  7. Hi N, The burger does look good, but alas, I don’t have a dehydrator yet. Sniff.

    Tara- Thank you for the compliment! We have a lot of options on the gluten free diet- it just takes a little more effort. :)

    Katie- They are pretty, but prepared most ways I bet they would be plain. I slice them mandoline thin or slightly thicker, baste them with sesame or olive oil and coat them in spices and grill or roast them and they are yummy- but I probably wouldn’t go for them steamed or boiled. :) I agree, cabbage is a great veggie that is often overlooked.


Leave a Reply