Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Monday, February 11, 2013

Can’t ask for better busy-night dinner idea than Black-Bean Mushroom Quesadillas

These Black-Bean Mushroom Quesadillas were quick to prepare, tasty, and healthy. Who could ask for a better dinner idea on a busy night? (What nights aren’t?)

A can of black beans (draining and rinsing them removes a great deal of the sodium content) mixed with chopped bell peppers, sliced mushrooms, and chopped spinach and then sautéed forms the innards of these browned, whole-wheat tortillas. I plopped on a goodly portion of reduced-fat shredded cheddar cheese before I folded the tortillas over to brown the back sides.

A little sliced avocado, salsa, and sour cream on the side, and Hubby and I were ready to sink ourselves into this delightful evening meal.

Black-Bean Mushroom Quesadillas

cooking spray
1 can black beans, drained and rinsed
1 chopped red bell pepper
1 cup sliced mushrooms
1 1/2 cups fresh chopped spinach
6 whole-wheat tortillas
3/4 cup shredded, reduced-fat cheddar cheese
salsa, optional
sliced avocado, optional
fat-free sour cream, optional

In a large skillet over medium heat spray pan with cooking spray. Add black beans, peppers, mushrooms, and spinach. Cook for 3-5 minutes. Remove vegetables from pan. Lay a tortilla in the pan; cover one half of the tortilla with 1 tablespoon cheese. Top with 1/6 of vegetable mixture. Cover with 1 tablespoon cheese; fold tortilla over. Flip after cooking 2 minutes. Repeat steps 4-5 with the remaining tortillas. Makes 6 servings. (Source: Chickasaw Nation Nutrition Services)

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