Food For Organized Thought
by Susan Linyear, Personal Chef

I feel a recipe is only a theme, which an intelligent cook can play each time with a variation. Madam Benoit

While Madam Benoit did not live in our modern world, she did understand that little becomes much in the hands of an intelligent and organized cook. In our modern world of multitasking, we can quickly lose this focus. So let’s take the time to order our kitchen space to facilitate low-stress, high-flavor cooking. Perhaps, your refrigerator is standing in the way. Is it cluttered with take out containers and out-of-date bottled sauces? Spend one hour purging expired products and discovering those key ingredients that you forgot were there. 

A newly-revealed container of yogurt or chutney could change the dinner menu into Baked Curry Chicken and Indian Rice. What about a pantry that is packed but provides you with no inspiration? Spend 30 minutes filling a bag for donation to a community food bank and grouping staples like canned diced tomatoes and black beans. Or add a tortilla and some cheese, you could wipe up a Black Bean Quesadilla (recipe below). Perhaps, your challenge is hording in the freezer. Are you always thinking, "What if a 3-day blizzard hits?"

Take 15 minutes to check the dates on all freezer goods. Next, inventory what vegetables you are stocked with. Perhaps, this is the week to make Brunswick Stew or Broccoli Casserole. Is there shrimp or whiting hiding in the back? Put some weekend into your weekday by making Feta Shrimp Pasta over linguine or Florentine Whiting. Is there grape or cranberry juice concentrate lingering around? Blend it with frozen vanilla yogurt and make a refreshing smoothie to jump start your day.

Black Bean Quesadilla
2 teaspoons of garlic powder 
2 teaspoons of cumin
1 (15 oz.) can black beans, drained and rinsed
1 (11 oz.) can Summer Sweet Crisp Corn, drained 
1 (15 oz.) can diced tomatoes with green chilies, drained 
4 tortillas
1 cup of Monterey Jack Cheese or Vermont White Cheddar
½ cup scallions
4 tablespoons butter 
Cilantro for garnish

Melt 1 tablespoon of butter in a non-stick pan. Meanwhile, mix spices, black beans, corn, tomatoes, scallions and cheese. Place a tortilla in pan. Slightly brown it and flip over. Then pour ¼ cup of mixture onto one half of tortilla. Flip other side to cover mixture. Remove when cheese is melted and mixture is heated throughout. Cut into triangles before serving. Garnish and enjoy!

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Chef Susan Linyear launched Maryland-based Heart of the Home Dining in 2003 to help women re-establish a sense of genuine fellowship at family meal times. She prepares healthful meals for busy home managers, small businesses, assisted living facilities and health care organizations. Chef Susan graduated from the Culinary Business Academy and studied at L'Academie De Cuisine (Maryland) and The Culinary Institute of America (New York).