Roasted Eggplant and Mushroom Lasagna

I'm trying to up my vegetarian meals game. I make lasagna fairly regularly, and the vegetarian version is usually spinach. I decided I needed a refresh. 

Notes: If you're in a hurry, just use your favorite jarred sauce. But if you have the time, the homemade version is easy to do!

Maybe you're surprised by the appearance of mint on the herbs list? You shouldn't be! Mint is under-used in savory dishes and it goes great with eggplant.

I used to think that you had boil lasagna noodles like you boiled other pasta, but really there's no need. You just need them to be pliable. If you cook them all the way, you lose the texture when you put them in the oven. It's also way harder to layer them when you need to assemble everything---they just fall apart. 

I know those no-boil lasagna noodles are all the rage, but honestly? They aren't very good. They don't stand up to a hearty lasagna. And they have a weird taste.

Lasagna is a great make-ahead dish. You can roast the veggies and put the ricotta mixture together earlier in the day and just keep them in the fridge until dinner time. I'd take them out while your pasta water is coming to a boil so that they're closer to room temperature. You can also assemble the whole lasagna and put the baking dish in the fridge! Make sure you let it sit out for 30 minutes before you put it in the hot oven.  

Ingredients: 

1 normal-sized eggplant

1 package of mushrooms (white or baby bella)

1 small onion

1 15 oz. package of ricotta

1 mozzarella ball

Approx. 28 oz of marinara sauce (homemade recipe to follow)

1 egg

1 box of lasagna noodles

2 tablespoons each of chopped fresh basil, fresh parsley, fresh oregano, fresh mint

Salt and pepper

Olive oil

Directions: Heat the oven to 400. 

Start with your marina sauce if you're making your own (recipe follows). If not, roast your vegetables. De-stem the mushrooms and slice them. Dice the eggplant in 1-inch pieces. Slice the onion thick. Put everything on a sheet tray, drizzle with olive oil, season with salt and pepper. Roast them for 15-20 minutes until soft and starting to brown. Set aside and drop the oven temperature down to 375.

In a mixing bowl, beat the egg and then add the ricotta and fresh herbs. Season with salt and pepper. Stir everything together until well combined. Put the bowl in the fridge while you do other things. 

In a large pot, bring water to just below a boil. Add salt and then put in your lasagna noodles. Let them cook until they're pliable, use tongs to gently separate them in the pot. Slice your mozzarella ball (keep the slices kind of thin).

When the noodles are done, ladle about a cup of marinara sauce into a 9x13 baking dish. Put four noodles in the dish. Top them with 1/3 of the ricotta mixture. Top that with 1/3 of the eggplant mixture. Top with another cup of sauce. Repeat the layers until the veggies and ricotta are used up. Put four noodles on top and pour the remaining sauce over them. Put slices of mozzarella on top. 

Cover with foil and bake for between 30-40 minutes until it's all bubbly and the noodles have expanded. Take the foil off and bake for 5-10 more minutes until the mozzarella starts to brown. Remove from the oven and wait about 7-10 minutes before you cut into it. Serve and enjoy!

Easy marina sauce

Ingredients: 

1 small onion

5-6 garlic cloves

2 tablespoons each of chopped fresh basil, fresh oregano, fresh parsley

1 28 oz can crushed tomatoes

3 tablespoons of tomato paste

Salt and pepper

Olive oil

Directions: In a skillet or sauce pan on medium, sauté the onion in a few tablespoons of olive oil until it's tender and starting to brown (about 10-15 minutes). Add in the garlic and cook 5 more minutes. Add the tomato paste and stir. Add in the herbs and pour in the crushed tomatoes. Stir everything together. If it looks a little thick, add just a bit of water. Turn the heat to low and let the sauce simmer, stirring occasionally, for as long as you have--the longer the better. 

Loaded Veggie Burritos

We've officially moved to Durham for my sabbatical year, so the professor is cooking from a new kitchen. It's got way more counter space than my old one. Unfortunately, it has an electric stove. I learned to cook with electric, so you'd think it wouldn't be a big deal, but I really love the precision and control that natural gas gives you. No matter! I'll re-adapt

Since we're still unpacking, I decided I needed a make-ahead, lots-of-leftovers dish. Veggie burritos are perfect for that. You can make them and assemble them, wrap them in foil, store them in the fridge and just heat them up for dinner. They only take about 30 minutes in the oven and then you're ready to eat. 

Notes: The best thing about making burritos at home is that you can control everything. You can add whatever veggies you want and season them how you want.

I like a yellow rice in my burritos and I have a favorite packaged version that I use (it's this one). If you don't like yellow rice, use your favorite. Spanish rice would be equally delicious. You can also just leave the rice out: add extra beans or extra mushrooms instead.

For burrito assembly, I like to make a little assembly line next to the stove. I divide my mixture into roughly equal portions depending on how many tortillas I have. That way you don't run out of filling before you get to the last tortilla. 

I buy blocks of cheese that I shred myself. I don't like the texture of pre-shredded cheese. If you use pre-shredded cheese, you may need to use the whole package. You should have about 1/4 cup of cheese per burrito.

Never rolled a burrito before? This video might help.

Ingredients:

2 bell peppers, any color you like

1 onion

5-6 garlic cloves

1 package of your favorite mushrooms (I used shitake)

About 2 cups of cooked rice (yellow, Spanish, white, or brown)

1 15 oz. can black beans

1.5 tablespoons cumin

1.5 tablespoons chili powder

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon cinnamon

1 teaspoon paprika (I use smoked)

1.5 teaspoons salt

Hot sauce, to taste

1 package of burrito-sized tortillas (8 or 10 count)

4-5 oz of cheese, shredded (I used pepper jack)

Olive oil for cooking the veggies 

Directions:

Dice your onions and bell peppers. Slice your mushrooms. Mince your garlic. Heat olive oil over medium-high. When the pan is hot, add all your spices (cumin, chili powder, garlic powder, onion powder, cinnamon, and paprika) to the oil and stir. Add the peppers and onions and cook until they're tender (about 8-10 minutes). Add your mushrooms and garlic and cook about 5-7 more minutes until the mushrooms get some nice brown color and shrink up. Add the salt and hot sauce toward the end of the cooking. 

While your veggies are cooking, shred your cheese and divide it into little piles according to how many tortillas you have. Drain your beans in a strainer. 

Once your veggies are done, stir in the cooked rice and beans. Turn the heat off and allow the mixture to cool while you prepare your burrito assembly line. 

Tear off squares of foil (about 10 x 10) according to how many tortillas you have. Divide your veggie mixture into little piles (just do this right there in the pan on the stove) according to your number of tortillas. Get your stack of tortillas and start assembling. 

Put a pile of the veggie mixture in the middle of the tortilla toward the bottom of the circle (but not all the way at the bottom). Add some cheese. Fold the bottom of the tortilla over the veggies and cheese. Fold in both sides to make a little package. For the last step, roll the little package over and up toward the top of the tortilla. The top of the tortilla becomes the "seam" on the bottom of your burrito. 

Put the rolled burrito on the corner of a piece of foil. Roll it up halfway, tuck in the sides of the foil, and then roll it the rest of the way. Put them in the fridge (I stack mine up straight on the shelf) They'll store nicely for about five days and freeze for even longer.

When you're ready to eat, heat the oven to 375. Pull the burritos from the fridge (keep them wrapped in the foil) and put them on a baking sheet. Bake for 30 minutes, unwrap, and enjoy!

Baked Veggie and Black Bean Tostadas

Remember when I made pork cube steak tacos? Well, I still have a bunch of corn tortillas to use up. They come in a big package. I've had tostadas in the past, but I've not tried making them myself. They're much easier than I thought--especially if you bake them!

Notes: Think of tostadas as an open-faced taco. They are hard to eat, but they're delicious.

Typically tostadas are fried, but I didn't want to mess with cooking oil. I also didn't want to make them less healthy. So I baked them. As long as you oil them lightly, baking works just fine.

I think next time I would season the tortillas. Maybe just with some salt and a little chili powder.

You can use whatever kind of mushrooms you want. I just happened to have a mix of white and shitake on hand. Frankly, you can use whatever veggies you want. The tostada is versatile!

Ingredients:
1 pint sliced white mushrooms
1 pint sliced shitake mushrooms
1 bunch asparagus cut into bite-sized pieces
1 15 oz. can black beans
2 tablespoons cumin (divided)
2 teaspoons smoked paprika (divided)
2 teaspoons chili powder (divided)
Salt
Butter
Hot sauce (to taste)
6 corn tortillas
Cooking spray or olive oil
Shredded cheese for topping (optional)
Avocado (optional)

Directions: Heat oven to 400 and line two baking sheets with foil. Lay out 6 tortillas (3 per sheet) and set aside.

Drain (but don't rinse) the black beans. Add them to a bowl and season with hot sauce, cumin, chili powder, paprika, salt and hot sauce. Mash the beans into a paste and set aside.

In a skillet over medium heat, melt a small amount of butter. When the skillet is hot, add the mushrooms and brown. Season with the rest of the cumin, chili powder paprika, salt, and hot sauce. Add in the asparagus and cook until tender-crisp (about 4 minutes).

Spray the corn tortillas with cooking spray lightly on both sides (or brush both sides lightly with olive oil). Bake for 5 minutes. When the 5 minutes is up, take them out of the oven and flip them over. Layer each tortilla with mashed beans, cheese (if you're using cheese), and then the mushroom/asparagus mixture. Return to the oven and bake for five more minutes.

When they're done, top with mashed avocado if desired. Serve and enjoy!

Spinach and Mushroom Enchiladas

I used to think that my favorite food was pasta. I do love it and always will, but Mexican food has emerged as my #2 favorite. We've eaten so many tacos this summer. But you can't have tacos all the time. Sometimes you've got to throw some enchiladas in the mix---you know, for variety!

Notes: There are very few meals I could make twice in a row, but this is definitely one of them. I could eat another pan of these no problem.

Minute rice normally only takes 5 minutes, but it absorbs the tomato sauce more slowly than water, so it will likely take more time. If you have cooked rice left in the fridge, you can easily just stir it into the tomato sauce and heat it up.

If you're tortillas are not so pliable, cover them with a damp paper towel and zap them for a few seconds in the microwave.

Feel free to adjust the heat levels to your liking.

Ingredients:
8 large flour tortillas
1 pint button or cremini mushrooms
10-12 oz. of baby spinach (1 large bag or 2 smaller bags)
1 15 oz. can tomato sauce
3-4 cloves garlic
2 tablespoons butter
2 cups uncooked minute rice
2 tablespoons chili powder
2 tablespoons cumin
2 tablespoons ketchup
10-12 dashes hot sauce
1 small bunch of cilantro
6 oz. of colby jack cheese
8 oz. of our favorite enchilada sauce
Salt
Pepper

Directions:

Heat the oven to 375. If your tortillas have been in the fridge, take them out and let them come to room temperature.

Clean and slice mushrooms.and mince the garlic. Chop cilantro.

Add butter to a large skillet with a lid and turn on medium-high. When the butter melts add mushrooms. Let them cook about 2-3 minutes before adding the garlic (you don't want it to burn). Cook 2-3 more minutes. Add in the baby spinach. Using tongs, turn the spinach in the skillet until it wilts. Season with salt, pepper. Add in cumin, chili powder, and ketchup. Stir.

Pour in tomato sauce and bring the mixture to a boil. Stir in rice. Turn the heat back to low and cover. Let stand for 8-10 minutes until rice is tender.

Grate cheese. Pour a small amount of enchilada sauce on the bottom of a 9x13 baking dish. Spoon 3-4 tablespoons of filling on to a tortilla. Roll up, folding in the sides so that the filling is secure. Place seam-side down in the baking dish. Repeat for all 8 tortillas.

Pour enchilada sauce over the enchiladas. Top with grated cheese. Bake uncovered for 30 minutes. Serve and enjoy!

Grilled Portobello Steaks

If I had an alternative life, I would have become a biologist. Specifically, I would have gone into mycology. I LOVE fungi. I think they are the coolest things on the planet. It was by far my favorite lab in biology class in college.

Since I picked philosophy instead, my love of fungi will have to be a hobby. Cooking mushrooms are definitely a part of that hobby.

Notes: I get it. Some people just don't get down with mushrooms. It's usually either because they are (a) a fungus and that creeps people out or (b) the slightly rubbery texture. But if you're on the fence about mushrooms, grilled portobellos might be the dish to win you over.

I improvised this marinade and it turned out great. The mushroom caps will shrink a little, so be sure you get nice big ones.

This recipe serves 4 (one mushroom per person), but if you have hungry folks, you might want to make extra.

Ingredients:
4 portobello mushrooms
1/4 cup of Worcestershire sauce
1/4 cup olive oil
10-12 dashes hot sauce
4-5 cloves garlic, sliced
2 tablespoons honey mustard
1 teaspoon salt
1 tablespoon cumin
1/2 tablespoon herbs de provence
Pepper to taste

Directions:

Clean the mushrooms by wiping them off with a damp paper towel. Remove the stems. Using a spoon or fork, scrape the gills out of the mushrooms.

In a small bowl whisk together all the ingredients for the marinade. Put the mushroom caps into a plastic food storage bag and pour in the marinade. Massage the food storage bag to make sure the the mushrooms are covered in the the marinade. Marinate at room temperature for 30 minutes.

Heat a grill pan on high or an outdoor grill on medium-high. Grill the mushrooms for about 3-4 minutes per side. Serve and enjoy!

Cheese-less Broccoli and Mushroom Rice Casserole

Although I am an ardent cheese lover, there are some things with cheese that don't even appeal to me. One of those things is a cheese-heavy casserole. Don't get me wrong: I could eat most of a pan of baked mac 'n cheese by myself if you let me. But there's something about the combination of mixed vegetables and cheese that doesn't sound appealing.

I was thinking about casseroles earlier this week and I decided to make one without cheese. Chicken pot pie was my inspiration: it has a nice creamy texture without any cheese. So I made a pot pie base and combined it with the traditional ingredients for broccoli and rice casserole. Viola! Cheese-less perfection.

Notes: This dish is flexible: add in whatever combination of veggies and ingredients you like. You could easily use brown rice if you prefer it or add some cooked chicken for a meaty version. You could switch out the broccoli for peas or zucchini. Casseroles are all about using what you have.

Feel free to take some help from the store on a busy weeknight. Use pre-sliced mushrooms and steam-in-the-microwave frozen broccoli to minimize your chopping and sauteeing time.

I wrote the recipe so that you make the bechamel in a separate sauce pan, but you can just make it in the same skillet that you cook your veggies in if you want to save dishes. Just push the veggies to the edges of the skillet so that you have an empty circle in the middle for the sauce.

This is a great way to use up leftover rice, but if you don't have any, no worries. Just make 4 servings of minute rice while you're prepping your other ingredients. It only takes 5 minutes!

Ingredients:
2 broccoli crowns
1/2 a shallot or small onion
2-3 garlic cloves
1 pint of fresh mushrooms (I used shitake, but use whatever you like)
4 cups of cooked rice
1/3 cup of butter (about 6 tablespoons) plus 2 tablespoons
1/3 cup of all purpose flour
1 can of chicken, veggie, mushroom, or beef stock
3/4 cup of milk
2 tablespoons of soy sauce or worcestershire sauce
Salt
Pepper

Directions: Heat the oven to 350.

Cut the broccoli into small florets and slice the mushrooms. Dice the shallot (or onion) and mince the garlic.

Using a large skillet, melt 2 tablespoons of butter on medium-high and sautee the garlic, onion, and mushroom for about a minute. Add in the broccoli and sautee until just fork tender. Season the veggies with salt and pepper.

In a small sauce pan (see note), melt the rest of the butter on medium-high. Whisk in the flour until a smooth paste forms. Whisk in the stock and then whisk in the milk. Add the soy sauce or worcestershire sauce. Let the sauce thicken (about 5 minutes).

Add the cooked rice and sauce to the skillet of veggies. Stir to combine. Add everything to a buttered baking dish and bake uncovered for 25-30 minutes until bubbly and just a little dry on top. Serve as is or with a sprinkle of parmesan if you just have to have some cheese! Enjoy!

Veggie Baked Potato with Mushroom Gravy

Winter has set in here in PA, so it's time for some cold weather comfort foods. There isn't much that's more comforting than a baked potato topped with veggies.

Notes: This is a dish that's easy to customize. You can use any combo of veggies that you like.

If you're not big on gravy, top the potato with cheese or salsa.

I give you my favorite potato-baking method. I think baking them this way gives the skins lots of flavor and they come out tender and perfect every time.

I wrote the recipe for two people, but you can easily double it to feed four.

Our camera battery was dead, so I don't have any terrible pictures for you.

Ingredients:
2 medium-sized Russet potatoes, scrubbed clean
1 large broccoli crown
4-5 carrots
1/2 pint of mushrooms
2 tablespoons of flour
1/3 cup of beef or mushroom broth
1/3 cup of milk
6-7 tablespoons of butter (divided)
Salt
Pepper

Directions: Heat the oven to 400.

Rub the outside of each potato with 1/2 a tablespoon of butter. Sprinkle salt on the potato. Wrap each potato in foil and bake for about an hour and half until tender.

While the potatoes are cooking, peel and dice the carrots and cut the broccoli into small florets. Add about a tablespoon of butter to a large skillet on medium-high heat. Sautee the carrots and broccoli until tender (about 10 minutes). Season with salt and pepper. Move the veggies from the pan onto a plate and set aside.

Turn the heat to high, add 2 more tablespoons of butter. Sautee the mushrooms until they start to brown. If there isn't much liquid in the pan, add in the remaining tablespoon of butter. Add in the flour and stir to coat. Whisk in the broth and milk. Season with salt and pepper. Turn the heat back to medium and let the gravy thicken. (At this point you can add the broccoli and carrots to the gravy if you want. If not, just leave them on the plate.)

When the potatoes are done, split them open and fluff the insides with a fork. Top them with veggies and then add a couple of ladles of mushroom gravy. Serve hot and enjoy!

Roasted Kale and Mushroom Risotto

The weather has not been cooperating with my desire for it to be fall. So, I thought I would make some warm and cozy risotto to just pretend. It made me hot while I was cooking, but it was worth it.

Notes: This turned out great. I wanted a deeper flavor so I decided to roast the kale and mushrooms first. I should have cooked the kale a little longer because I like it on the crispy side, but it was still delicious.

You may need to add some water to your stock if it gets too low and your rice isn't finished. Just keep a measuring cup next to your stove while you're cooking for easy access.

If you want to time the mushrooms and kale together, wait to put them until you're halfway through the risotto cooking time.

Wondering if your rice is done? Taste a grain or two! If it's still crunchy, you need more time.

Ingredients:
1 1/2 cups uncooked arborio rice
1 pint of mushrooms (baby portobellos, shitakes, or oysters)
1 bunch kale leaves, cleaned and stemmed
4-5 garlic cloves
1 small bunch sage leaves
2 tablespoons butter
1 teapsoon olive oil
4 cups stock or water
Salt
Pepper

Directions: Heat the oven to 400.

Heat the stock or water on medium-low. Mince the garlic and chop the sage. Melt the butter in a large skillet and add in the garlic and sage. Cook for just a minute and then pour in the rice. Toss the rice to coat it with the butter and then add 4 ladles of stock. Season with salt and pepper. Stir occasionally. Continue adding ladles of stock (2 at a time) until the amount of rice doubles in size and it starts to absorb the stock more slowly. It takes about 30-40 minutes.

While the risotto is cooking, thinly slice the mushrooms and kale. Put them on separate baking sheets. Toss the mushrooms with salt, pepper, and olive oil. Season the kale with salt and pepper. Put them in the oven for about 10-15 minutes each until the mushrooms start to brown and the kale starts to get crisp. When they're done, add them to the risotto and let everything finish cooking together.

Enjoy!

Baked Mushroom and Spinach Polenta

I tried regular polenta a few weeks back and promised you a baked polenta recipe. So here goes!

Notes: One excellent thing to do is make this with leftovers. You can make the regular polenta and then put the leftovers into a baking dish. You can store it right in the fridge in the baking dish. Just pull it out on the night you want to bake it and let it come to room temperature before you put it in the oven. Brilliant!

Take note that the polenta won't brown or get crispy when you bake it. It will just look a little dry and it will be firm.

Polenta requires whisking. It needs your full attention. Be sure to whisk while your pour the polenta into the liquid.

This time I mixed everything in the polenta instead of just putting it on top of the polenta. I liked it both ways.

Ingredients:
1 cup cornmeal
4 cups of stock or water
1 pint fresh mushrooms, sliced
1 bag or bunch of spinach
3-4 cloves garlic
1 small bunch fresh rosemary
Butter or olive oil
Salt
Pepper

Directions: Heat oven to 350.

In a stock pot, heat the water or stock to a boil.

In a large skillet, heat olive oil or butter on high. Put in the mushrooms and let them brown. While you're waiting, mince the garlic and rosemary and chop the spinach.

When the mushrooms have started brown, add in the garlic and half of the rosemary and cook until tender. Add in the spinach and wilt. Season with salt and pepper. Turn the heat down to low.

When the stock boils, whisk in the cornmeal. Whisk frequently until it's thickened, about 10-15 minutes. Add in the rest of the rosemary and two tablespoons of butter (optional). Stir.

Add the mushroom and spinach mixture to the polenta and stir to combine. Pour into a buttered or oiled 9 x 13 baking dish or casserole dish. Bake for 30 minutes. Cut into squares (or whatever shape you like) and enjoy!

Q.E.D.: Kale, Sausage, and Mushrooms Over Rosemary Polenta

You remember my affinity for kale and sausage.

I was thinking about polenta the other day and I decided it would taste great with some kale and sausage on top of it. I was not wrong.

Notes: "Polenta" is the Italian word for cooked cornmeal. If you like grits (and you should), you'll like polenta.

If I had to do it over, I think I would finely chop some spinach, saute the mushrooms, and just stir it all into the polenta, but this is crazy good.

You can bake, fry, or grill leftover polenta. I had some leftover and I'm going to try baking it, so I'll let you know how it turns out.

Want a vegetarian version? Leave out the sausage. You can make it as is or add some more mushrooms.

Ingredients:
1 lb kielbasa
1 large or 2 medium bunches of kale, cleaned and stemmed
2 pints shitake mushrooms
1 quart water or stock
1 cup cornmeal
3 tablespoons butter
1 small bunch fresh rosemary
Salt
Pepper

Directions:

In a large sauce pan or stock pot, bring water or stock to a boil.

While you're waiting for it to boil, clean and slice the mushrooms and slice the sausage. Chop the kale into bite-sized pieces. Mince the rosemary.

Heat a large skillet on medium high. Add in the sausage and cook for a few minutes until it gives off a little fat. Add the mushrooms and cook a few more minutes. Add in half the minced rosemary. Add in the kale and saute until the kale is dark green and tender.

When the water or stock is boiling, whisk in the cornmeal and turn the heat back to medium-low. Whisk frequently until the mixture is thickened (the consistency of grits or oatmeal). Add in the other half of the rosemary and season with salt and pepper. Stir in the butter.

To serve, spoon polenta into the bottom of a wide-mouthed bowl and top with kale mixture. Enjoy!

Q.E.D.: Mushroom and Broccoli Fried Rice

One of the things that people aren't up front about when you start learning how to cook is how often you'll screw up. When I first started cooking, I definitely screwed up. A LOT.

That time I tried to substitute a cup of dried herbs for a cup of fresh herbs in an herb sauce and it was like eating confetti? Totally.

Or that time I tried to use frozen vegetables in a stir fry and none of them cooked? You bet.

And the time I didn't chill my oatmeal cookie dough and ended up with one huge half baked cookie mass? Not pretty.

There were times we had to toss it all and order pizza. And there were times we ate some things that just weren't that tasty. But that's OK. Just because things don't turn out right at the beginning, it doesn't mean you should throw in the towel and give up on cooking.

And here's the other dirty secret that you might not learn from reading food blogs with pretty pictures (unlike mine) and perfect recipes: you STILL screw up, even if you've been cooking a long time.

This dish? It was a screw up. I originally made beef and broccoli fried rice. Trouble is, I thought using stew beef would work out just fine. Boy was I wrong. The beef was well-seasoned, but it was like biting into an inner tube. So, I did what any cook would do. I picked the beef out, fed some to the dogs, tossed the rest, and rewrote the recipe. For every good recipe, there's one that didn't turn out so well.

Notes: If I had my druthers, I'd make this with scallions instead of regular onions, but regular onions is what I had. I would have also used wild mushrooms, but again, crimini was all I had.

If you don't have or can't find toasted sesame oil, you could just use some sesame seeds.

You can make the rice ahead of time and chill it in fridge or just use some plain leftover rice if you have it. This is still Q.E.D. even if you don't have the rice already made. If you can find the veggies pre-cut, it's even quicker.

Ingredients:
1 cup white or brown uncooked minute rice
1 cup water
1 pound of mushrooms
1 small onion or 1 bunch scallions
2 cups broccoli florets (about 2 small broccoli crowns)
1/4 cup soy sauce
1 teaspoon toasted sesame oil
2 cloves garlic
2-inch piece of ginger
Salt
Pepper
Red pepper flakes
High-temp oil like vegetable oil or coconut oil

Directions:

Start with the minute rice. Bring water to a boil, stir in the rice, take off the heat and let sit for 5 minutes. When it cools a bit, put it in the fridge and let it chill while you do everything else.

Dice the onion, slice the mushrooms, and chop the broccoli florets. Heat a skillet on high with a tablespoon of oil. Mince the garlic and ginger while the oil heats.

Add the garlic, ginger, and onion to the skillet and stir one minute. Add the mushrooms and let them brown (about 2-3 minutes). Season with salt and pepper. Add the broccoli and cook 2-3 more minutes (if the broccoli pieces are larger, you might want to throw the skillet lid on it and steam it for about a minute).

Pull the rice out of the fridge and add it the pan. Let it sit for a minute, then stir. Add in the soy sauce and stir for 2 minutes. Add in the sesame oil and red pepper flakes (to taste) and stir to combine.

Serve and enjoy!

Wild Mushroom Risotto with Pesto and Peas

Our weather has gotten cooler and it's hard to believe it's still July. I was able to comfortably wear jeans the other night, which is pretty unheard of. Since it's not so hot, a nice steamy bowl of risotto did not sound like the torture it otherwise would in the heat of summer.

Notes: Risotto gets a bad rep for being a fussy dish, but it's really not that fussy. The idea is just to let the rice absorb the liquid slowly so that it produces a creamy texture. That's why you add the liquid a little at a time rather than all at once.

Arborio rice isn't always easy to hunt down, but I've seen the bigger chain stores like Wal-Mart and Target carrying it lately. It's a bit expensive, but if you're in the mood to splurge, it's definitely worth it.

I used "wild" mushrooms (in quotes because most mushrooms in the US are cultivated rather than foraged), but you could use whatever mushrooms you like. If the store has a pre-sliced pack, all the better.

How do you know when risotto is nearly done? Two things: (1) it will  basically double in volume and (2) just taste it! If the rice is still crunchy, it needs a few more minutes.

Ingredients:
1 1/2 cups uncooked arborio rice
4 cups chicken, vegetable, or mushroom stock
1 heaping tablespoon pesto (homemade if you have it!)
1/2 bag of frozen peas
8-10 oz. of assorted sliced mushrooms (baby portobellos, shitake, oyster)
2-3 garlic cloves
Salt
Pepper
Butter or olive oil

Directions:

Pour stock in to a medium sauce pan and heat to just below a simmer. Keep it at that temperature.

Mince the garlic cloves, clean and slice the mushrooms.

Heat the fat of your choice in a large skillet over medium high. Add the mushrooms and sautee until the edges just start to turn a little brown. At the garlic and cook another minute. Add the rice and toast it in the pan with the mushrooms and garlic for just a minute. Season with salt and pepper.

Add 4 ladles of stock and stir. When the mixture starts to look dry and sticky, add two more ladles of stock and stir. Repeat this process until the rice is tender and most of your stock is gone. The whole process takes between 35-40 minutes depending on the brand and age of your rice. If you run out of liquid before the rice is done, just add warm tap water to your sauce pan and use that.

Once the rice is tender, stir in the pesto and frozen peas (no need to thaw). Allow the peas to just heat through. Serve and enjoy!

Roasted Portabello Sandwich

This started out as 80/20's faux BLT. But, I had less time and different ingredients. It didn't taste like bacon, but it sure did taste good.

Notes: I would have marinated my 'shrooms for the full time, if I had had it. It would have made them even more flavorful.

You could probably also put these under the broiler, though you'd want to watch them to make sure they don't burn.

Ingredients:
2-4 portabello mushroom caps, cleaned and stems removed
1/3 cup soy sauce
1 large tablespoon whole grain mustard
3-5 drops of liquid smoke
1/4 cup olive oil

For topping:
Baby spinach
1 avocado
1 teaspoon prepared pesto
1/4 teaspoon of salt
Goat cheese
Tomato slices

Directions: Heat the oven to 425.

Slice the mushrooms into 1/4 inch pieces and lay them in a shallow dish (I used a pie pan). Whisk together soy sauce, liquid smoke, mustard, and oil. Pour over the mushrooms and marinate for 30 minutes.

When 30 minutes is up, lay the mushrooms on a foil-lined baking sheet. Roast for 20 minutes, flipping once halfway through.

Serve topped with baby spinach, tomato, goat cheese, and avocado pesto spread. To make the spread, halve one avocado and scoop the flesh out into a bowl. Mix together the avocado flesh, pesto sauce, and salt.

Serve and enjoy!

Q.E.D.: White Bean, Mushroom, and Kale Crostini

No one ever said that a Q.E.D. meal can't look and sound impressive. Quick need not equal boring!

Notes: I loved everything about this dish. It's fast, it's delicious, it's hearty, and it's pleasing to the eye. I allotted 3 pieces of bread per person, so if you need to feed more people, just keep that in mind.

This could easily be made into an appetizer if you used a small baguette. If you end up with leftover kale and mushrooms, you could mix them with rice or pasta and have a different meal the next day.

If you don't have an immersion blender or a food processor, you could just mash the beans with a fork or leave them whole and add them to the mushroom kale mixture.

Ingredients:
6-8 slices of sourdough bread
1/2 lb mushrooms
1/2 bunch kale leaves, de-stemmed
1 15 oz. can white beans
1 tablespoon cumin
1 1/2 teaspoons dried dill
Salt
Pepper
Olive Oil

Directions: Heat the oven to 350.

Thinly slice the mushrooms and kale. Drain and rinse the beans.

Put the beans in a pot with just a small amount of water and heat on medium. Season them with the dill.

Heat a skillet on medium-high and add a tablespoon or so of olive oil. When it's hot, add in the mushrooms and saute until they start to brown. Season them with the cumin and stir. Add the kale to the mushrooms and stir to combine. Season the mixture with salt and pepper and turn the heat to low.

Put the slices of bread on a baking sheet. Brush them with olive oil, season with salt and pepper, and bake for 5 minutes.

While the bread is toasting, use an immersion blender or food processor to puree the beans into a smooth mixture.

When the toasts are done, spread on a layer of beans and top with mushrooms and kale.

Enjoy!

Gnocchi Rosa

Remember when I made gnocchi from scratch? I froze half of it to use later. Well, later is now!

This dish is a different take on penne rosa. It has the same basic structure with just a few substitutions.

Notes: The frozen gnocchi worked like a charm. I didn't bother thawing them. They cooked very quickly (not as quickly as fresh, of course), so the hard work of making them from scratch at least gets you a little convenience in the future.

If I had had more time, I would have used a combination of canned tomatoes and herbs to make a fresh tomato sauce, but alas this week was busy. I had a jar of marinara on hand so I just used that. Sometimes you need a little help from the pantry.

I used shitake mushrooms, but you can use your favorite.

This got a big thumbs up from Scott, who has a somewhat less adventurous palate than I do. So if you're looking for dishes to help expand someone's food horizons, give this one a try!

Ingredients:
1 batch frozen (or fresh) gnocchi (see link above for directions)
1 26 oz. jar marinara sauce
1/2 bunch kale leaves, cleaned and de-stemmed
1/2 pound shitake mushrooms
8-10 fresh basil leaves
3 tablespoons butter + 2 more for sauteing
3 tablespoons all purpose flour
1/2 cup milk
1/4 teaspoon red pepper flake
Salt
Pepper

Directions: Put a large stock pot of water on to boil. If you're using frozen gnocchi, take it out of the freezer.

Thinly slice the kale and mushrooms. Chop the basil. Add 2 tablespoons of butter to a skillet and heat on medium-high. When the butter melts, add the mushrooms and kale. Season with salt and pepper and saute until tender.

Move the kale and mushrooms to the sides of the skillet. Add the rest of the butter to the pan. When it melts, add the flour and whisk together. Whisk in the milk and stir everything together. Let the mixture thicken and then add in the marinara sauce and basil. Stir everything together and simmer.

When the water is boiling gently, drop in the gnocchi. When it floats to the top, scoop it out and add it to the sauce. When all the gnocchi is in the sauce, let it warm through for just a minute and then serve.

Enjoy!

Broiled Portobello Burgers with Crispy Potato Coins

Happy July, everyone!

When you think July, you think grilling. Nothing says Fourth of July like a cook out with burgers and brats. It's the perfect time to be outdoors!

But is it really? I mean, if your July is anything like ours (and the rest of the country), it's HOT. You may say, "Why yes, no need to make the house any warmer by heating up the oven." But your house (probably unlike ours) has air conditioning. It's OK to turn the oven on. Think about the poor person watching the grill. She has to stand outside in the heat next to a giant open flame. No fun for her! And no fun for your guests who have to slather on sunscreen and fight off bees, mosquitos, and flies.

Nay, I say to you! Make this July 4th an indoor affair. Buck the system! Fight the man! It's what our forefathers would have wanted. Win everyone over to your indoor revolution with this recipe.

Notes: My choice of bread for the burgers was a bit...well, comical. I really wanted to put them on English muffins and as far as taste goes it was a good choice. But the burgers were much larger than I anticipated; I thought they'd shrink more. So there was a very skewed mushroom-to-bun ratio. Other than that, these were delicious!

I topped these with sliced tomatoes, baby spinach, crumbled goat cheese, and mashed avocado mixed with pesto sauce. You MUST try it.

If you want to make the potatoes with a vegetarian fat, you can always use butter or coconut oil. I'm sure it will be tasty, but there's just no replacing that bacon fatty goodness!

Ingredients for the burgers (serves 2):
2 large portobello mushrooms
2 scallions
3 cloves of garlic
1/4 cup olive oil
1/4 cup soy sauce
1 tablespoon herbs de provence
Salt
Pepper

Ingredients for potato coins:
1/2-3/4 pound of small Yukon gold or fingerling potatoes
2 tablespoons bacon fat
3 garlic cloves
1 tablespoon herbs de provence
Salt
Pepper

Directions: Preheat your broiler (mine only has one setting, which seems to be high)

First, make the marinade for your burgers. Slice the scallions and garlic and add them to a bowl or a zip top plastic bag. Pour in the oil and soy sauce and season with salt, pepper, and herbs de provence. Whisk or shake to combine. Clean your mushrooms with a wet paper towel, remove the stems, and add the caps to the bowl or bag making sure that they are well coated. Let stand about 10-15 minutes.

Thinly slice your potatoes into 1/4-1/8 inch thick coins. Heat the bacon fat over medium high in a large skillet. Peel the garlic cloves and let them brown in the fat while it heats up. When the garlic is golden brown, remove it and discard. Lay the potato coins in the skillet as best you can in one layer. Let them cook on one side until they develop a nice golden crust (approx. 7 minutes). Season with salt, pepper, and herbs de provence. Then, as best you can, flip them over just once and do the same with the other side (approx. 5 minutes).

Once you get the potatoes in the pan, put the mushrooms under the broiler. They'll take about 8 minutes to cook. Start them gill side up and flip them every two minutes or so.

Top your mushroom burgers with your favorite burger toppings and enjoy your indoor celebration!

Photo courtesy of Scott -- he had to work for his dinner!

Spaghetti with Mushroom Sauce

Recipe inspiration can come from many sources -- or perhaps a combination of them. The latter is true with this dish. First, my friend Stacy posted this recipe for a vegetarian ragout. Looks delicious, right? Then I was reading a recipe in one of my cajun cookbooks for a mushroom spaghetti. My finished product is sort of a combo of the two.

Notes: I have some leftover jarred marinara sauce that I've been trying to use up. I used that in place of the canned tomatoes and tomato paste that you see here. I wrote the recipe the right way because the jarred sauce didn't work like I wanted to.

If I had a blender, I would have blended the carrots, onions, and celery into the tomatoes and then added the mushrooms. That would have made the mushroom flavor really shine. A combo of mushrooms would have worked really well (I just used crimini mushrooms).


Ingredients:
1 pound thin spaghetti
1 15 oz. can of tomato sauce or diced tomatoes
2 tablespoons of tomato paste
3 or 4 carrots
3 or 4 stalks of celery
1 onion
4 or 5 cloves of garlic
3/4 or 1 pound mushrooms (use your favorite)
3 or 4 anchovy filets
1/4 teaspoon red pepper flakes
1 tablespoon dried basil
1 tablespoon dried oregano
1/2 cup water
Salt
Pepper
Olive oil

Directions: Start by prepping all your veggies. You want a small dice on everything. Dice carrots, celery, and onion first. Add about 2 tablespoons of olive oil to a stock pot and heat on medium high. Add the carrots, celery, and onion. Season well with salt and pepper. Let them saute for a good long while. You want them nice and tender, almost over cooked. Add the anchovies.

Mince your garlic and dice the mushrooms. Add them to the pot and saute until tender. Sprinkle in your herbs and red pepper and stir them into the veggies. Add in your tomatoes, water, and tomato paste. Make sure the tomato paste dissolves. Turn the heat to low and simmer for at least an hour.

Fill a stock pot with water. Once it boils add a small handful of salt and drop your pasta. Cook until al dente (for thin spaghetti, about 6 minutes). Drain the cooked pasta and add it into the stock pot where your sauce is. Stir to combine well.

Serve with freshly grated parmesan cheese and enjoy!