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Vegetarian Recipes

16 pro tips: Why you should make fontina smothered mushrooms. Coming right up.

 

1. So you’ll have something to stuff your face with. Duh.

2. Because they go good with wine.

3. Wait. What doesn’t?

4. To prevent that bag of spinach from dying in your crisper drawer like it does every.single.time. Just me?

5. So you’ll have a reason to go home and stop buying Christmas presents… for yourself. I suck.

6. Bubbly, golden cheese.

7. No, seriously. #6.

8. Because it’s such a light, little snack that you totally deserve a pint of ice cream afterwards. Plus a cookie.

9. Treadmill what?

10. Uh, because I don’t think six slices of bacon and a diamond of baklava qualifies as lunch. For serious.

11. No, really. All that cheese is healthy. Full of vitamins!

12. They look all sorts of Christmas-y and stuff. Red and green FTW.

13. You can feed your friend’s faces with cute little mushrooms in a cute little skillet.

14. Then… if a make-believe burglar starts climbing up the side of your house and tapping on your window, you can grab your trusty (dirty) skillet out of the sink (what is this thing called… dish washing?) and set it on your nightstand to whomp him on the head.

15. I didn’t do that. I think.

16. Because man… you’re hungry.

Stuffed Fontina Portobello Skillet

serves 2-4

8 portobello mushrooms, stems removed

2 tablespoons olive oil

1 shallot, thinly sliced

1 small red pepper, chopped

3 cloves of garlic, minced

1 (8 oz) bag of fresh spinach

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon smoked paprika

2 tablespoons parmesan cheese

1 tablespoon balsamic vinegar

8-10 slices of fontina cheese

fresh parsley for garnish

Heat a skillet over medium heat and add 1 tablespoon of olive oil. Add shallots and peppers with salt and pepper, cooking until soft – about 5 minutes. Add in garlic and spinach, cooking until spinach wilts, then stir in smoked paprika and parmesan.

Remove spinach mixture from skillet and set aside in a bowl. Add remaining olive oil in skillet, then place mushrooms in the pan stem side down. Cook for 5-6 minutes, then flip. Cook for 5 minutes more, then fill each mushroom with an equal amount of the spinach mixture. Turn the heat under the skillet off, and heat the broiler in your oven.

Dizzle balsamic into pan and gently stir mushrooms to coat, then add a slice of fontina on top of each. Place under the broiler for 2-3 minutes, or until cheese gets bubbly and melts. Serve immediately, garnished with parsley if desired and with crusty bread.

You in?

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Red and Gold Beet Salad

Beet Chips:
3 medium red beets,
sliced very thin
3 medium golden beets, sliced very thin

Marinated Beets:
3 medium red beets, roasted*, peeled and cut into small dice
medium golden beets, roasted*, peeled and cut into small dice
3 Tbsp lemon juice
1 Tbsp maple syrup, or honey

Beet Almond “Chevre” Mousse
cup ground raw almonds (or almond flour)
2 Tbsp organic lemon juice
1/4 tsp sea salt (or to taste)
2-4 Tbsp filtered water
1 small garlic clove
1 small roasted red beet*

Salad:
1 large bunch of baby
arugula, spinach, or a mixture of your favorite greens
1 raw golden beet, peeled and cut into thin matchsticks
1 raw red beet, peeled and cut into thin matchsticks
2 Tbsp olive oil
2 Tbsp lemon juice
sea salt and freshly ground pepper to taste
1/2 cup shelled pistachios

To make beet chips,
Place them on a tray in a dehydrater and dry them for about 8 hours or more
depending on the size of the beets.  When dry, coat with a light coating of
olive oil and sprinkle with sea salt.  Set aside.

To make marinade
Beets (dividing between 2 separate bowls), combine beets, lemon juice (1
1/2 Tbsp each bowl or about 1/2 a lemon) and honey (about 1/2 Tbsp each
bowl) and toss to combine.  Set aside.

To make beet chevre mousse,
combine all ingredients, except water in the food processor and process until
blended, then add a little water at a time until it is a chevre consistency (but
not too runny).  Place the mixture in a pastry bag, and set aside.

In a large bowl, combine greens and julienned beets and drizzle with olive oil and
lemon juice.  Sprinkle with sea salt and freshly ground pepper to taste.  Toss
to combine.

To plate, place a mound of the greens on each of 3 plates,
and sprinkle with pistachios.  Spoon a bit of the marinated beets onto each
plate, and pipe a fat line of the beet “chevre” onto each plate as well.  Place
a few of the beet chips onto each plate as well, and serve!

*To roast
beets, wrap them in foil  (I did separate foil for the gold and red beets to
preserve the color) and roast them at 475 degrees for about 1 hour or more until
tender when poked with a knife (depending on the size of the beets).  Remove
from oven, and let cool before peeling.

Saw this on Facebook and intended to steal the glory AS IF it were my own. But I morally judged myself and give credit to TWO PEAS IN THEIR POD for the magnificance. Don’t think I won’t plagarize later however.

Anyhow…..If it’s 113 degrees in your world this afternoon like it is in mine, you can’t turn on the oven just for the sheer fact of the resources it requires to cool this house down at high noon. I don’t want to add to the strain on the power supply. Nor do I want to do battle with my air conditioner, now on it’s last legs. I already suspect we are going to see rooling blackouts again this summer if this intensity of heat continues. And no reason it shouldn’t

Fact is, I won’t be turning the oven on again until October. But since I still have to eat, I’ll try things like this:

Quinoa Fruit Salad

Quinoa with blueberries, strawberries, mango, and a refreshing honey lime dressing. This easy and healthy Quinoa Fruit Salad goes well with any summer meal.Ingredients:

1 cup quinoa (I used Red Quinoa) 2 cups water Pinch of salt

For the Honey Lime Dressing:

Juice of 1 large lime 3 tablespoons honey 2 tablespoons finely chopped fresh mint

For the fruit:

1 1/2 cups blueberries 1 1/2 cups sliced strawberries 1 1/2 cups chopped mango Extra chopped mint, for garnish-optional

Directions:

1. Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.

2. To make the Honey Lime Dressing: In a medium bowl, whisk the lime juice, honey, and mint together until combined.

3. In a large bowl, combine quinoa, blueberries, strawberries, and mango. Pour honey lime dressing over the fruit salad and mix until well combined. Garnish with additional mint, if desired. Serve at room temperature or chilled.

CHILL MAN, chill