Portobello mushrooms were just 1.99 per pound at the grocery store last week, so I picked up a couple, knowing how much I love them stuffed. Then I went and used the spinach I planned to stuff them with for something else and had this crazy idea I would try lima beans. I have some frozen lima beans from Harvest Share and thought why not? After all, lima beans are not super moist, so they might be great stuffing.
I preheated the oven to 350° F while I mixed the following in a bowl.
- 1 cup of lima beans (thawed in microwave for 1 minute)
- 4 links of half-cooked breakfast sausage, peeled and cut (I heated in microwave for 1 minute and drained off the fat, peeled off the skin and cut into small pieces.)
- 1 cup chopped parsley
- 1/2 cup chopped red onion
- 1/2 tsp paprika
- 1 clove garlic, minced
- stems from 2 large portobello mushrooms, chopped
- salt and pepper
- 1 egg
Mix all this together and stuff into the cleaned caps of two large portobello mushrooms. I had some left over, I will use it with scrambled eggs.
Bake at 350° for 30 minutes.
You can shred some parmesan cheese on top if you like, but it’s not needed. Lima beans are a great choice for stuffing as they don’t lose their shape or substance when cooked, so the stuffing does not become overly mushy. All the ingredients in the stuffing were chosen to remain their constituent selves while holding together. They worked. The stuffing was completely cooked, but not the least bit soggy or mushy…thanks to draining off the sausage grease and using ingredients with low water content. Paprika seems to be made for mushrooms and works well, too with lima beans and sausage. This is a very satisfying meal that takes care of all your umami longings while remaining relatively light and fresh. This makes two stuffed mushrooms which would serve two if accompanied by salad or soup, or one meal on their own.
Preheat oven to 400° F.
Wash and peel 1 pound of fresh, raw carrots. Cut into approximately 2 inch long pieces. Sprinkle with 2 teaspoons of olive oil and some kosher salt. Roast about 30 minutes, turning once so they brown a bit on both sides.
About 15 minutes before the carrots are done, heat 1 TBSP of olive oil in the bottom of a soup kettle. Add 1 cup of chopped yellow onions, 2 bay leaves, salt and pepper and sauté until transparent, about five minutes.
Crush two garlic cloves and toss in to the onions and sauté for a few more minutes.
Add one can of diced tomatoes with green chiles and 4 cups of vegetable broth. Season with salt and pepper.
Bring to a boil and then turn down to a simmer.
Remove the carrots from the oven and add to the soup. Cover and let simmer for 20 minutes.
Cool and puree in a blender, Magic Bullet, or with an immersion blender until smooth.
Drain 2 cans of cooked black beans. Strain and rinse the beans with water. Add to the soup and stir in gently. Cook on low heat about five minutes, until beans are done.
Serve. You could top with parsley, if you have it. Cilantro or pumpkin seeds would be delicious, too. Some red pepper flakes would heat it up if you dare. You could also add a dollop of sour cream, but then it would not be vegan. Makes 10 cups of soup.
This is a delicious blend of heat from the tomatoes and chiles and the rich, deep sweetness of the carrots with a bit of smokiness from the roasting. It’s delicious.
Heat a cast iron skillet to medium with 1 TBSP of olive oil. Chop 2 TSBP of red onion and 2 of those baby yellow bell peppers. Add salt and pepper. Sauté until tender.
On a cast iron griddle or pan on another burner, toast a sandwich bun. I toasted it dry without butter or oil.
Meanwhile, cut one boneless chicken breast tenderloin into small pieces of about 1/2 inch square, salt and pepper. Add to the skillet and cook until done, (3 – 4 minutes), Add 1/2 cup chopped spinach or baby spinach, add a TBSP of mustard vinaigrette and put a lid on for two minutes to cook.
While the veggies and chicken are finishing, cut two slices of tomato and grate a bit of parmesan cheese, just enough to sprinkle over the sandwich.
To assemble, spread some mayo on the top side of the bun and place two thin slices of tomato. On the bottom side of the bun, spread your cooked veggies and chicken and sprinkle grated parmesan over it.
Add salt and pepper.
This was delicious, the blend of textures, the crispy coated bread, the gooey parm, the slight crunch of the peppers, with the tender spinach and the freshness of the tomatoes. The flavors are full of freshness and umami. I used only a small bit of parm, but it was just enough to be creamy. The mustard vinaigrette finished it off perfectly with a bit of tang and bite.
- 2 TBSP of olive oil
- 2 tsp of red chili flakes
- 1/2 yellow onion
- 6 oz beef round steak sliced thin
- 4 stalks of red chard, sliced
- salt and pepper
- Rice Vinegar.
Heat olive oil in a cast iron skillet a medium heat. Add the red chili flakes, they will flavor the oil so the heat permeates all the ingredients. While that heats, chop 1/2 a yellow onion, and toss in to sauté with a dash of salt and pepper. Cook until softened.
While the onions cook, take the beef round (it was on sale for 1.99/pound) and slice in thin strips of about 1/4 inch. Toss into the onions, add salt and pepper, and cook, stirring occasionally. Let it get some nice char.
While the meat cooks, clean and chop the red chard. Toss into the pan with the meat, add some salt and pepper, and stir. Put a lid on the pan and let cook for two minutes or so, add 1 TBSP of rice vinegar. Put the lid back and let everything soak up the vinegar.
This is a delicious, meaty dinner with the rich flavor of beef and kale, the heat from the red chili peppers and the bite of vinegar are delicious.
I have an abundance of pears so I decided on making a pear soup. One of my favorite soups is Pear & Parsnip Soup but I didn’t have any parsnips. I had a delicata squash though and thought it looked promising.
- 2 TBSP olive oil
- 2 cups diced yellow onion
- 1 tsp dried thyme
- 1 Delicata squash
- 3 small pears or 2 large pears
- 1/4 cup white wine
- 32 oz. or 4 cups of vegetable broth
- salt and pepper
- kosher salt
I put my soup kettle on a low medium with the olive oil. I added the diced onions and dried thyme, letting them slowly cook until transparent.
Meanwhile, I peeled and chopped up the squash, reserving the seeds. It made about 2 cups of chopped up squash, perhaps a little bit over. Adding the squash to the pot, I stirred and let cook for 3 to 5 minutes. While they cooked, I peeled and chopped up the pears and added them to the pot and let it cook a couple more minutes before tossing in the wine and the broth. I turned up the heat so it began to simmer and let cook for about 20 minutes.
While the soup was cooking, I rinsed the seeds in water and cleaned away the stringy pulp. Pushing the pulp against the strainer mesh helped in cleaning it away. I then heated a cast iron skillet in a dry pan with no oil to a notch above medium. I tossed the seeds in and toasted them with some kosher salt until toasty brown, stirring frequently so they did not burn. These I set aside for garnish.
I let the soup cook until the squash was tender and puréed with an immersion blender. Serving with a few squash seeds on top, it was a delicious soup. The flavor of the wine comes through without overpowering the soup. The sweetness of the pears and the squash make it lush and slightly sweet. It is a light and refreshing soup. This makes six servings.
I had far too many radishes from the food bank, so I decided to try roasting them. As you can see they are huge radishes so are relatively mild.
I scrubbed them with a wire brush because the dirt was ground in. It took a lot of work to clean them, but it was worth it. I cut them into halves or quarters depending on their size. I wanted to get them all about 1.5 inches or so. I peeled and cut the carrots to the same size.
This is about eight radishes and 4 carrots cleaned and cut to size.
Preheat oven to 450°. I use paella pan for roasting vegetables. You can use a cookie sheet, bar pan, anything that is on the shallow side. I tossed the radishes and carrots in olive oil and sprinkled with kosher salt. I roasted them until they began to caramelize.
To make the sauce, I heated 1 TBSP butter and 1 TBSP of flour in a sauce pan, stirring over medium low heat for about four minutes until the flour is completely cooked, but not browned. I then added 1 cup of milk. I had low fat milk on hand, so that’s what I used. I stirred until smooth, adding the zest and juice from one lemon and a bit of dill weed. I used a bit more dill weed than I intended because the bag slipped. It was still delicious.
The contrast between the piquant radishes and the sweet carrots with the creamy sauce was delicious. This made four servings.
I heated my cast iron skillet to medium, adding
- 1/2 TBSP of olive oil,
- 1/4 tsp of dried ginger,
- 1/4 tsp of chili powder,
- pepper, and
- 1 tsp of Jamaica Jerk seasoning.
The spices will bloom in the hot oil. I added
- 2 TBSP of thinly sliced onions.
While they cooked. I cut up a piece of boneless pork “carnitas” that was on sale for $1.58/pound at WinCo. I cut up about
- 1 cup of thinly sliced pork pieces
I let the pork cook until done. When it was fully cooked, I added 2 handfuls of rocket (arugula) and stirred in with
- 2 tsp of seasoned rice vinegar
- 1 tsp of soy sauce
Mixing everything together, as soon as the rocket was tender, I served it up in a bowl. It made a tangy and spicy delicious dinner.
This is from last month and I am slow to blog it. It was too hot to bake anything, but I had a 3 pound pork shoulder roast to cook. I decided to make pulled pork on the stove top.
I don’t have a Dutch oven, so I used my soup stock pot. I put it on medium heat with 2 TBSP of olive oil. I added the roast and browned it on all sides before removing for a few minutes. I wanted it to be browned but also wanted to develop flavors before adding the meat and did not want to use two pans.
I chopped up a yellow onion, added it to the oil, with some salt and pepper and sautéed until tender. I tossed in 4 cloves of garlic and about 4 TBSP of Jamaica Jerk seasoning. Yes, that much! I then added 2 cans of diced tomatoes and 2 cups of vegetable broth. I heated everything, stirring and then put the pork back in and let it simmer for a few hours, checking repeatedly until it was falling apart and tender. This was just amazing! So flavorful and not at all too spicy. This makes a lot of pulled pork that you can use for all sorts of delicious things.
I made a simple slaw of sliced cabbage, diced onions, salt, pepper and oil and rice vinegar.
- 1 cup of chopped cabbage
- 1 TBSP of chopped onions
- salt, pepper
- 1 tsp of olive oil
- 1/2 tsp of seasoned rice vinegar.
I grilled two flour tortillas using the electric coils on my stove. You have to keep a close eye, do not walk away and have the exhaust fan going on high to avoid setting off your smoke alarm.
After grilling the tortillas, I put half the slaw on each tortillas, and then put a half cup of pulled pork on each, rolling up and cutting in half. It was delicious, meaty and fresh and crunchy with the cabbage.
I heated a cast iron pan on medium low (3 of 10) and on another burner put a pot of salted water on to boil.
In the cast iron pan, I tossed in a pinch of fennel seeds, about 1/4 tsp or so and let them heat while I removed the casings from 3 breakfast sausage links. I added the sausage and, using a fork, smashed it up to little bits of pork. There was not much fat, but it was enough to cook this without any additional oil. I added 2 TBSP of diced yellow onion. Then I diced a small Roma tomato and added it. I let them cook.
I added 3 handfuls or 3/4 cup of dried egg noodles. I ended up with about 1 cup of noodles when it was done cooking.
I added 1/4 cup of sour cream to the cast iron pan, strained the pasta and stirred it into the sauce and then added a big handful, a cup or more, of fresh rocket. I stirred and removed from the heat so it just warmed but did not cook the rocket.
Grate just a bit of asiago or parmesan cheese on top.
This made one serving. It has a peppery flavor from the rocket, a bit of heat from the sausage and this wonder deep flavor coming from the fennel. The sour cream gave it a nice creaminess and added some fat that it really needed to soften the acidity of the tomatoes and the peppery rocket.
Heat a dry cast iron pan to medium and add 1 cup of sliced mushrooms. Cook them just a bit, because that keeps them from getting mushy and deepens their flavor.
Remove from the pan and add 1 TBSP of olive oil. Slice 1/4 yellow onion and crush 1 clove of garlic and add to the pan. Add 1 tsp of fresh ginger or 1/4 tsp of dried ginger, salt and pepper. Cook until the onions are transparent, make sure the garlic does not burn. Then add back the mushrooms.
Take three stalks of bok chop and chop into inch long pieces. Cut about 6 cherry tomatoes in half, Add and cook until tender. Add salt and pepper and toss in about 2 tsp of soy sauce.
Serve over rice. Makes one generous serving. The mushroom flavor is deep and rich and they are toothsome, not mushy. The tomatoes add some sweetness, the boy chop a bit of crunch. Delicious and filling.