Tag: mushrooms
Fresh Ingredients
½ onion, chopped
½ red pepper, chopped
½ yellow pepper, chopped
6 mushrooms, sliced
1 zucchini, sliced
PantryFare
1 cup quinoa
1 can Rotel tomatoes with green chiles
Spices and Oils
1 Tbsp olive oil
1 tsp salt
½ tsp garlic pepper
Cook the quinoa in 2 cups water for 20 minutes, until water is absorbed and quinoa is light and fluffy.
Add oil to large skillet over medium-high heat and cook vegetables until tender. Add the canned tomatoes, salt and pepper and reduce heat. Simmer 10-15 minutes.
Serve vegetables over the quinoa and enjoy. Serves 4.
January 6, 2010
This recipe was provided by Kelly, my dental hygienist, via FoodNetwork.com and Rachel Ray. It requires a lot of chopping and makes at least 6 servings so I suggest making the stew up a day ahead and cooking the polenta just before serving to be hassle free. This tasty dish can be accompanied with a lite green salad if you wish.
Heat 1/4 cup olive oil in a large pan (Dutch oven) and add the following ingredients as you chop them (mostly into bite size pieces):
4 cloves garlic, minced
1 tsp crushed red pepper flakes
1 red onion
1/2 package fresh mushrooms
1 large carrot (peeled and thinly sliced)
3-4 celery stalks
2 cubanelle peppers
1 red bell pepper
2 eggplants, peeled of half the skin
Add:
1 bay leaf
salt & pepper
Cover the pot and cook for 10 to 12 minutes then add:
2 T balsamic vinegar
14-16 oz chicken stock
28 oz can whole tomatoes
Break up the tomatoes and simmer until warmed through.
To cook the polenta, heat the following in a large sauce pan over medium high heat:
1 cup milk
14-16 oz chicken stock
1/3 cup golden raisins
2 sprigs rosemary leaves, stripped and finely chopped
Wisk in 1 cup corn meal and stir until thickened. Remove from heat and add:
3 T honey
2 T butter
1/2 cup grated Parmesan or Romano cheese
Divide the polenta in 6 shallow bowls and spoon the stew on top.
October 24, 2009
I can’t believe I haven’t posted any recipes for portabella mushrooms. I love to buy them at Sam’s Club and then slap them on the outdoor grill or the George Foreman.
First combine olive oil, garlic, fresh oregano, salt and pepper in a small bowl. Then carefully clean the mushrooms with a damp towel and remove the stems. Brush them with the oil and first grill them stem side down for 3-5 minutes. Turn and cook them another 3-5 minutes, until tender.
Be healthy!
September 25, 2009
I’m always getting the complaint that there’s nothing in the fridge for dinner. That’s what happens when there is no meat around. Well I fooled Fred last night and fixed a tasty ‘Chinese’ dinner in less than 30 minutes. Actually I called it our Marco Polo dinner because I didn’t feel like cooking brown rice for 45 minutes so I substituted orzo pasta. Strange, I know. But it worked.
Saute in vegetable and sesame oil:
Baby Bok Choy
Onion
Mushrooms
Bamboo shoots
(optional) Broccoli pieces
Add 1-1/2 cups broth mixed with 2 tsp corn starch and soy sauce to taste. Cook down to desired consistency of sauce. Serve over orzo!
September 15, 2009
tried different ways of cooking and serving the big portabello
Continue August 10, 2009
egg white omelette. Pretty tasty! sliced mushrooms grated zucchini
Continue August 6, 2009
Naan Pizza
There’s not much to say about this except it’s easy, easy, easy! Perhaps not on an “Approved Eating” list because of the crust but if you control your portion to 1/2 of the pizza then it can’t really hurt you.
Start with naan or Boboli crust, lightly spread pesto sauce or red sauce on the base. Top with a light sprinkle of mozzarella, chopped spinach, sliced mushrooms, olives, and tomatoes. Season to taste.
Bake at 350 for 10 minutes to melt cheese and warm the crust.
August 5, 2009
Recipe for Stuffed Green Chilies
Continue July 31, 2009
I’m not advocating this as the best thing you should eat, but . . .
Continue June 30, 2009
not so quick, but oh, so tasty
Continue June 22, 2009
