3 Time published Author, Cancer Survivor, Elite Coach, Nutrition expert, Yoga Teacher, Certified Cize Instructor, Wife, Mother, and friend, Christi Silbaugh brings healthy recipes, Tips, and products that help people get and stay, happy, healthy, and cancer FREE!
Friday, November 4, 2011
Cheesy Mushroom Quesadillas (gluten free)
Mushrooms are my new thing. I know that probably sounds weird to some. I never used to enjoy them and now I can't seem to get enough. My husband is really happy about it because he has always loved them. I am finding myself saying "this is really good, but it would be better if I add some mushrooms". I used to think that you either love them or hate them and I really did hate them. I now know I was wrong because I grew to love them and so did my daughter. So when your parents tell you that your tastes can change, I am afraid they are right.
This meal is now going to be added to my comfort food list. Yummy ooey gooey cheesy mushroomy goodness. Here is what you need:
To prepare leeks, cut away the blue/green leaves on top and trim the base. Peel away the first layer.
Slice the leeks in 1/4" rings from top to bottom. Push through each sliced ring and
drop into a colander and then rinse with cold running water. Place the colander in a bowl and fill with cold water. Let stand so sand/grit falls to bottom. Lift colander out of water, throw out sandy water, rinse leeks again in cold running water.
I do this process three times. Lastly, shake away any water and set aside to dry for a few minutes. I promise you need to wash them this many times.
2. Saute leeks over medium heat in 2 tablespoons of olive oil until soft, about 5 minutes.