Corn Tortilla Quesadilla with Queso Fresco, Tomatoes and Cilantro - Dinner Recipe for One

Dinner time.  Quick, easy, fresh, and ultimately delicious and comforting!  Too simple really for a write up, but I thought I'd share anyway.  And who says that just because you're cooking for yourself you need to go for take out?  Get cooking guys! (and girls)

Ingredients:
2 corn tortillas
4 slices of Queso Fresco
4 slices tomato
thinly sliced onion
2 tablespoons chopped cilantro
sprinkle of shaved Parmesan
salt and pepper
1 teaspoon olive oil

Directions:
1. Assemble the quesadilla: tortilla, cheese, tomato, onion, cilantro, Parmesan, salt and pepper, cheese, tortilla.

2. Heat up oil in a non stick saute pan.  Carefully place quesadilla, and slightly press with the spatula to hold it all together.  Allow to cook for about 3 minutes.

3. Carefully flip the quesadilla, lightly sprinkle with salt (does wonders for the taste) and cook for another 3 minutes.

4. Slide out on a board and cut.  Put on a plate and eat (could it get any simpler?). Salsa and/or sour cream would go rather well with this, but I enjoyed it all on its own.

Chorizo Pumpkin After Thanksgiving Soup Recipe

I'm not a fan of pumpkin.  I've always associated pumpkin with pumpkin pies (now, there's a stretch!).  "What's wrong with pumpkin pies?!" you might wonder.  Well, there's nothing wrong with them.  In fact, I'm sure most of you love, love, love pumpkin pies and look forward to them a whole year when they come out, just in time for Thanksgiving (while I'm on the subject, why don't you make pumpkin pies throughout the year?).  My problem with pumpkin pies is the spices - I've never grown to love and appreciate cloves, nutmeg, or even cinnamon much.

So how is it that I end up making this soup with pumpkin?  Thanks to my sister - she was testing a recipe for pumpkin muffins and gifted me with a leftover can of pumpkin puree.  Never been one to waste food, I got to work.  And out came out a hearty, delicious and semi-healthy soup.  Hope you enjoy!

Ingredients:
1/3 # chorizo, uncooked (either in bulk, or removed from its casing)
1 large onion, diced
2-3 cloves garlic, roughly chopped
1 can pumpkin puree
4 cups liquid of your choice (stock, water)
1 can garbanzo beans, rinsed and drained
1 large zucchini, diced
Salt and pepper to taste

Directions:
1. In a soup pot, cook chorizo, onion and garlic over medium-high heat, breaking down the chorizo into small crumbles.  Because chorizo has enough fat in it, you don't have to add oil.
2. Add pumpkin puree and liquid.  Bring the soup to a boil, lower the heat and gently simmer for 20 minutes (give or take).
3. Stir in garbanzo beans and zucchini and cook for another 5 minutes, or just long enough for the beans to heat.
4. Season with salt and pepper.

The soup turned out ok.  I ended up adding some sriracha and garnishing with cilantro.  I had to add a bit too much salt for my taste.  See what you think!  A bit of acid would help here - perhaps a touch of vinegar or a squeeze of lemon juice.