Week Eight: Green Quesadillas, Winter Greens and Mushroom Pasta, and Nut and Pretzel Mix

Week eight was the week before Christmas, so I wanted to do a couple lighter recipes, keeping all the wonderful holiday food and treats we would be indulging in in mind. These recipes were very green, fresh, and vegetarian. There is actually a sort of grassroots movement going on known as Meatless Monday. Apparently, going meatless just one day a week can decrease your risk for cancer and other major health issues. Not a bad thing to keep in mind when you are doing your meal planning.

Winter greens and mushroom pasta.

Now. Do take note. If you are cooking for a man (or for people who just like meat in general), pick your meatless Monday recipes wisely. Make sure your dish has something hearty like mushrooms, lentils, sweet potatoes, tofu, etc. to substitute your meat lover's appetite. You'll find these dishes are more satisfying than, let's say, an entree salad.

This week also includes a wonderful nut and pretzel mix that I wanted to try out for the holidays. Chex mixes are such a great kid- and adult-friendly appetizer or snack, and I had never made one homemade, so I took this Christmas as an opportunity.

Sweet and spicy nut and pretzel mix.

Green Quesadillas

I love quesadillas. And I like making unusual quesadillas. So when I stumbled upon this recipe from Whole Living, I had to try it. Plus, it was perfect for my healthy eating plans for the week before Christmas.

Essentially, this recipe has you make an avocado mixture or guacamole. You then sauté leeks and red onion, stir in green lentils - and you have your lentil mixture. To assemble your quesadillas, lay one tortilla in a warm pan, top with some of the lentil mixture and havarti cheese. Then, spread another tortilla with the avocado mixture and lay on top to create your quesadilla. Carefully, flip and heat through until cheese melts and tortillas brown slightly.

Avocado mixture.

These quesadillas were really good. Zack and I are calling them "French" quesadillas. After all, you are using French green lentils, European-derived cheese, and leeks. But then the recipe has you throw in guacamole, red onion, cilantro, etc. - flavors that make me think Mexican. It really is interesting. I mean, who would have thought, right?

Find this delicious and unique recipe here: Green Quesadillas.

Winter Greens and Mushroom Pasta

with Toasted Croutons

This recipe was a tear-out from the January 2011 issue of Sunset Magazine. Find the recipe here: Winter Greens and Mushroom Pasta. Again, like the green quesadillas, this recipe was a little unusual, but so delicious.

First of all, I made the croutons with some cracked wheat sourdough bread I had on hand that was drying out a bit...perfect. I wasn't really sure how one makes a proper crouton, so I turned to Ina Garten (who I usually turn to when I want to make something in particular that I want to be sure will be particularly good). Find her instructions at the following link (scroll down a bit as these croutons are included in a recipe for lemon chicken with croutons): Ina Garten's Croutons.

Homemade croutons.

Next, the mushrooms. I was a little nervous about this because I am kind of a mushroom amateur. I'll be honest...the last time I sautéed mushrooms, they turned out rubbery and gross. However, with some good mushrooms and the instructions from this recipe, I ended up with some perfectly browned mushrooms. I mean, it was like heaven was shining down into my kitchen straight onto these mushrooms. So relieved. 

Next, leeks (I know, I know...I can't seem to get enough of leeks and lentils lately).

As far as the greens, the recipe calls for a bunch of dandelion greens and radicchio. I couldn't get my hands on some dandelion greens, so I used an organic mixture of various leaves that also included radicchio. Lastly, I used whole-wheat angel hair pasta.

I really loved this recipe. The mushrooms added the heartiness I was looking for and the multitude of textures was so great. You have the tenderness of the mushrooms and greens, the crunch of the croutons, the bite of the whole-wheat angel hair pasta, and the ricotta. The ricotta. Is ricotta not the most incredible, velvety item there ever was? I've fallen in love with it because it happens to come on the Hudson pizza from Brooklyn Bros. Pizzeria in Everett (a.k.a. the best pizza you will ever have). I have a feeling that ricotta will continue to appear in my cooking; that is, if I can figure out when and how to properly use it.

Sweet and Spicy Nut and Pretzel Mix

It's sweet. It's spicy. And it has fresh herbs. But it's also kid-friendly?

This nut and pretzel mix may be one that can satisfy both kids and adults, make a great "bar snack" to enjoy with friends while having beer, and it makes your kitchen smell cozy and warm like the holidays. If it's possible for something to smell cozy and warm, that is. I think it might be.

Find the recipe for this great mix at the following link: Sweet and Spicy Nut and Pretzel Mix.

New cookbooks for Christmas means new recipes to try. Tune in soon for my next weekly post! Cheers.