You choose, we deliver
If you are interested in this story, you might be interested in others from The Journal Gazette. Go to www.journalgazette.net/newsletter and pick the subjects you care most about. We'll deliver your customized daily news report at 3 a.m. Fort Wayne time, right to your email.

Recipes

  • Web exclusive: Basil paste recipe
    4 cups Italian basil leaves (about 4 ounces, stemmed), washed and dried 1/4 to 1/3 cup extra-virgin olive oilPlace the basil leaves in the bowl of a food processor. Drizzle with 1/4 cup of the olive oil.
  • Lighter, but flavorful
    A serving of chicken korma can clock in at more than 600 calories and 34 grams of fat. This version is lighter and quicker than a standard korma, yet it delivers plenty of flavor. Serve with basmati rice.
  • A meal for flexible dinner times
    This is a sandwich to keep in mind when dinner is time-delayed for your various diners. The meat can stay warm in loaf form, wrapped in foil; cut it to order just before serving. Adapted from “Cooking Light: Lighten Up, America!
Advertisement
Scripps Howard News Service
Mushroom Spinach Quesadillas

Sneak spinach into quesadillas

Popeye might have loved his spinach, but it can be tough to get kids (and some adults) to eat the leafy green vegetable. Try hiding it inside a cheesy quesadilla, paired with garlicky sautéed mushrooms.

You don’t need any special equipment to make this super-easy recipe, just a hot pan or skillet. Serve with sour cream and/or guacamole and salsa for dipping. From Chili Pepper magazine, October/November 2012.

Mushroom Spinach Quesadillas

8 ounces button mushrooms

10 ounces fresh spinach

2 tablespoons butter

1 small onion, diced

2 cloves garlic, minced

Salt and pepper, to taste

1 tablespoon vegetable oil

8 (10-inch) flour tortillas

2 cups Monterey Jack or habañero cheese, shredded

Clean mushrooms with a damp paper towel, remove stems and cut into thin slices.

Place spinach in a large pot of salted boiling water and quickly blanch. Remove and place in a large bowl of icy water. Allow to cool, remove and squeeze out excess water. Roughly chop and set aside.

Melt butter in a skillet over medium heat. Add onion, garlic, mushrooms, salt and pepper. Cook about 5 minutes. Mix in spinach to reheat, then remove from heat and set aside.

In a small skillet, heat oil over medium-low heat. Place 1 tortilla, a layer of cheese, spinach mixture and a little more cheese and top with another tortilla. Press down to adhere both sides and melt cheese, and cook about 3 minutes on each side, until golden brown.

Cut into 4 wedges and serve. Repeat with the rest of the tortillas. Serves 4.

– Gretchen McKay, Pittsburgh Post-Gazette

Advertisement