Tag Archives: Mushrooms

Wild rice “stuffing” with caramelized onions, apples, and mushrooms

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We have a lot to talk about, readers!

1. I’m making Thanksgiving dinner this year; cue the insanity. And the groans about eating “bird food”.

2. I’m published! Over 40 of my photos are in this book. I can’t wait to get my hands on it.

3. I tried 3 different “stuffing” recipes before settling on this one, which I plan to cook  for turkey day. It really does taste like stuffing, minus the bread and turkey guts, which y’all know I’m not woman enough to handle.

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Wild rice stuffing with caramelized onions, apples, and mushrooms, serves 8-10, adapted from this recipe

-1 stick vegan butter
-4 medium sweet onions
-16 oz. crimini mushrooms
-3 T fresh thyme
-1/2 t salt
-1/2 t pepper
-2 T fresh sage
-5 cups vegetable broth
-2 1/2 cups wild rice blend (I used Bob’s Red Mill)
-1 1/2 cups dried apples, coarsely chopped
-3/4 cup flat-leaf Italian parsley

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It’s like 8 days until Thanksgiving, so let’s get started. First thing: Preheat the oven to 350.

Slice your onions thinly.
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Chop up your herbs (thyme, sage, parsley – we’re one short of a Simon & Garfunkel song; who’s with me?)
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Melt 4 T of butter in a large saucepan.
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Add the onions and let them cook for about 20-25 minutes, stirring occasionally. When they are slightly browned and very soft, you can remove them from the heat and place them in a bowl.
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Now we’ll use the same saucepan to cook the mushrooms. Melt the remaining butter in the saucepan and add the mushrooms along with 1 T of the fresh thyme.
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Cook the mushrooms for about 10 minutes or until they are browned and soft.
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Add the mushrooms to the bowl with the onions. Add salt & pepper.
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Back to our saucepan: Add the vegetable broth, 1 T thyme, and 1 T sage. Cook over medium heat until boiling.
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Add the wild rice and simmer until almost all of the liquid is gone, about 25 minutes.
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And add the onion/mushroom mixture, apples, and  remaining 1 T thyme and 1 T sage to the rice. Cook for about 5 minutes or until the liquid is gone. Stir in the parsley.
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Transfer the mixture to a 9×12 baking dish.
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Cover with tin foil and cook for 40 minutes. Remove the foil and cook for another 20 minutes, or until the top is browned.
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Now stress out about the other things you committed to making.
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Asparagus, mushroom, and kale egg casserole with quinoa crust

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Remember when I told you guys about my party planning skillz? Surprisingly, this was the one recipe I didn’t test prior to my party, and it was a real winner. It’s a GD miracle that it not only turned out, but was a favorite!

Here’s the amazing thing about this recipe: You don’t have to cook the quinoa beforehand. In fact, it falls to the bottom and makes a crust. Oh, quinoa: What will that sassy little minx think of next? Cleaning it’s own dishes!?!

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Before we get to the recipe, though, I have to thank Mia for giving me a Liebster award nomination! A Liebster award is given to blogs with less than 300 followers as a way of making them more well-known. The rules for the acceptance are:

1) Visit and thank the blogger who nominated you
2) Acknowledge that blogger on your blog and link back
3) Answer the 10 questions posed by the blogger who nominated you
4 ) Select 3 – 5 bloggers for the award
5) Pose 10 new questions to the new nominees
6) Post the award on your blog

Here are my questions and answers from Mia:

1) Why did you start blogging?
I took a few photography classes as a graduation gift to myself when I finished grad school. I was following a few food blogs and started taking pictures of my own recipes as a way to keep practicing my photography when it was too cold to shoot outside. Nothing keeps you honest like a little public humiliation, I decided to post the pictures on the internet.
2) What is the most important thing you have gotten out of your blog?
Meeting other bloggers!
3) Favorite memory from childhood?
One summer night my family was coming back from dinner and we passed an office building that had the sprinklers on watering the lawn. We stopped the car and all ran through the sprinklers in the dark. Fun times.
4) Favorite song?
Hard one! My ipod says that Flight Test by The Flaming Lips is the most played, so that must be my favorite song!
5) Favorite thing to do in your free time, if you have any.
Take Ruby to the dog park and watch her get mad at dogs that try to hump her.
6) What book could you read over and over?
This is a hard question. I hate reading books or watching movies more than once (exception: National Lampoon’s Christmas Vacation) because the list of things I want to read/watch is too long. But I would re-read any of Michael Pollan’s books again, especially Omnivore’s Dilemma.
7) Worst subject in school?
I feel like I had to try way harder than everyone else in Biology.
8) What was the first thing you wanted to be when you grew up?
Cliché alert! Veterinarian.
9) First thing you would buy or do if you won the lottery?
Pay off the mortgage? That’s boring, so I’d pay to have Avon Barksdale brought back to life.
10) If you could meet anyone from history, who would it be?
Elvis. Obviously.

Now for my nominations. I have no idea how many followers anyone has, so I’ll just tell you I like these blogs, and it’s safe to say that none of them are Young House Love famous:
Shut up Duffy. Rebecca’s posts always make me laugh. See: this post.
Erica finds. Erica always has thoughtful posts about running, shopping and life in general!
Hope for healing. Somehow Stephanie makes amazing desserts that are gluten, dairy, soy, and refined sugar free.
liebster
And the questions for my nominees:
1) Why did you start blogging?
2) What is your absolute favorite blog to read?
3) Favorite memory from childhood?
4) Favorite movie?
5) You can only eat one food for the rest of your life. What is it?
6) What is the last book you read?
7) Dessert island. What 3 things would you bring?
8) What is your dream job?
9) Magazine test: which one do you pick up in a waiting room?
10) If you could meet anyone from history, who would it be?

Asparagus, mushroom, and kale egg casserole with quinoa crust, serves about 12, inspired by Whole Foods
-1 t butter
-12 eggs
-1 3/4 cup milk (I used unsweetened almond milk)
-4 cloves garlic
-1 T fresh thyme leaves
-1 t salt
-1 t pepper
-1 bunch asparagus
-2 cups unpacked baby greens (I used baby kale and baby spinach)
-1 cup mushrooms
-1 3/4 c uncooked quinoa
-1 1/4 c shredded parmesan cheese
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Let’s do this:

Preheat oven to 350. Butter a 9×12 baking dish and set aside. Make sure you do this step; nothing ruins a party faster than quinoa stuck to the bottom of your pan.
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Roughly chop your asparagus and greens. Slice the mushrooms.

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Roughly chop the garlic and the thyme.

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Combine the eggs, milk, garlic, thyme, salt, pepper, and quinoa in large bowl and whisk.

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Add the asparagus, greens, and mushrooms.

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Stir to combine.

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Pour the mixture into your baking dish. Shake side to side a little so the quinoa settles to the bottom evenly.

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Cover the baking dish with tin foil and bake for 50 minutes. Remove from the oven and remove the tin foil.

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Add the cheese.
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Bake uncovered for 10 more minutes. Leave the casserole in the oven but turn the oven to broil. Broil for 3 minutes to brown the cheese and remove from oven.

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Serve to hungry guests!

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Thanks again, for the nomination, Mia!
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Cauliflower “fried rice”

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Some people find it hard to believe that I don’t like rice. I just think it’s boring and a total waste of my time calories. If I’m gonna eat empty calories, it’s gonna be cake and not rice, ya hear? So when I started seeing recipes for cauliflower “fried rice” I was all over it. Genius: fried rice with nutrients!

Cauliflower “fried rice”, makes about 3 servings

-2 T sesame oil
-1 small onion
-1 cup sliced mushrooms
-1 large head cauliflower
-1 knob fresh ginger (we’ll grate this to be about 1 T ginger)
-2 cups mixed frozen vegetables
-1 cup frozen kale
-1/2 cup sliced water chestnuts (optional, for crunch)
-1/4 cup raw cashews
-salt & pepper
-2 eggs
-2-3 T soy sauce (or aminos to make it gluten-free)

Let’s do this:

Dice your onion.

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Get the oil heating in a large skillet over medium heat and add the onion.
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In the meantime, chop the cauliflower florets into roughly bite size pieces.
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Add the cauliflower in batches to the food processor.
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Process for about 10 seconds – until “riced”. You don’t want to process for too long or it will get mushy.
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Empty the riced cauliflower to a large bowl and move to the next batch.
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Once the onions are soft, add the mushrooms.
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Peel your ginger and grate it. I use a microplane.
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Once the mushrooms are soft, add the ginger and stir to combine. Add the cauliflower and stir. Reduce heat to medium-low, cover and cook for about 5 minutes. You want the cauliflower to soften but not get mushy.
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Remove cover and add the frozen vegetables, kale, water chestnuts, and cashews. Stir to warm up the veggies.
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Crack the two eggs in a small bowl and whisk. We need to cook the egg. You have a choice: you can scramble the egg in a separate pan, or you can make a hole in the middle of the veggies and add the eggs like I did. Either way, let the egg cook through and then stir in with the rest of the cauliflower. Add the soy sauce and stir to combine.
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Serve!
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Portabella mushroom pizzas

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It has been an exciting week over here at DR: DR-Sis got engaged! Rest assured: I am going to DIY the sh*t out of this wedding!!! What’s that, DR-Sis? You don’t need my help? Well, maybe you should have gone through with that whole divorcing-the-family plot you had when you were 17. Because this. is. happening. Yaaaay!

Pinterest is going to show up at this wedding and then duck out in shame when it sees the wedding-cake-with-cupcakes-inside-served-in-mason-jars-with-cream-cheese-and-crushed-oreos*-hand-tied-with-twine-and-small-handles-for-carrying-home <hits three-pointer at buzzer>. Betcha never thought of that, Pinterest!!!

Yes, that sound you hear is DR-Sis eloping.

Anywhoo, this recipe is for DR-Sis, since she can’t eat gluten. Reality check: DR-Sis never cooks and the rest of you will just order real pizza. I guess this recipe is for me.

*why does every recipe on pinterest involve cream cheese and/or oreos? just me?

Portabella mushroom pizzas, serves 2, adapted from BodyrockTV
-1/2 white onion
-2 T olive oil
-4 cloves garlic
-1 leek
-4 tomatoes
-about 1/4 cup fresh basil
-juice from 1/2 lemon
-3 or 4 of the biggest portabella mushrooms you can find
-about 1 cup mozzarella cheese (I tried the Diaya brand this time and it was pretty good!)
-salt & pepper to taste

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First, the pre-work: Chop up your white onion, tomatoes, and basil. Mince the garlic. Slice the leek into thin coins (I only use the white and light green portions).

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Preheat oven to 400 degrees.

Heat up the olive oil in a large skillet and add the onion.
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Cook the onion until soft (looks like this):
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Add the garlic, leek, and tomatoes.
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Saute for about 5 minutes, or until leek and tomatoes are soft.
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Add the lemon juice, basil, and salt & pepper to the skillet. Give it a stir and remove from  heat.
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Twist the stems off of your mushrooms and fill each mushroom with the onion/leek/tomato mixture.
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Top each ‘shroom with about 1/4 cup of cheese.
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Bake for about 12 minutes, then change oven temp to broil and cook for 1-2 additional minutes (keep an eye on them so they don’t burn – this is just to get the cheese browned a little). Note: I baked my pizzas on a cookie rack on top of my cookie sheet. This keeps them from sticking and also drains out some of the excess moisture from the mushrooms. If you don’t have a rack, don’t sweat it – just use some parchment paper or spray the cookie sheet with a little oil to keep from sticking.

Remove from oven and top with a little extra basil and salt & pepper. Pizza time!
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Fun with farro

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I’ve been dying to try farro, but somehow it eluded me. I never seemed to remember to buy it when I went to the store, and when I did remember I was usually at a store that didn’t carry it.
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Alas, finally farro and I have met. And it was love at first bite. The taste is similar to barley, but a little sturdier and more nutty. I can’t wait to make ground farro for breakfast! Until then, enjoy this fridge-cleaning recipe:

Farro with asparagus, broccoli, tofu, green beans, and mushrooms

Go get:
2 T olive oil
3 cloves garlic, sliced
1 c sliced mushrooms
1/2 chopped red onion
1 bunch asparagus
1 handful (?) green beans
1/2 block tofu (I used a new sprouted tofu from trader joe’s – see below!)
2 c broccoli florets

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Let’s do this:
Add the olive oil to a large saucepan on medium heat. Add the following in order:

  • Garlic: stir to cook for about a minute
  • Onions: stir to cook for about 3-4 minutes, or until soft
  • Mushrooms: stir to cook for about 5 minutes, until soft
  • Tofu: let cook for about 8 minutes, stirring occasionally
  • Broccoli, asparagus and green beans: cover the pan and let the steam cook these for about 5-6 minutes or until tender

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Swiss chard, mushroom, asparagus and quinoa dinner

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I had some swiss chard in the fridge that was starting to get a little wilted. Did you know that if your greens are getting wilty you can trim the stems and throw them in a glass of water and they’ll perk right up? I swear these were wilted before I left for work, and after a few hours in water they were good as new!
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Point being, it was time do something with these suckers. So I consulted my new favorite cookbook, Power Foods. Seriously, if you need a new cookbook, this thing is amazeballs. Really simple recipes with no weird ingredients.

Swiss chard, mushroom, asparagus and quinoa dinner, adapted from Power Foods

2 c water
1 c quinoa
2 T olive oil
2 bunches swiss chard, washed and a little bit wet
2 garlic cloves, sliced
1 bunch asparagus (I had very thin asparagus, you might add the asparagus earlier if yours is thick)
16 oz cremini mushrooms
2 t fresh thyme
sea salt
pepper
2 oz grated parmesan (optional topping)

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Add quinoa to a small saucepan and cover with water, bring to a boil. Reduce to simmer and cover until quinoa is cooked and all liquid is absorbed.  Remove from heat and set aside.

Meanwhile, cut your swiss chard into about 1/2 inch strips (including the stems), and slice mushrooms thinly.

Add 1 T olive oil to a large saucepan and cook chard until it becomes wilted and tender. I actually had so much swiss chard at first that I had to cook mine in two batches since I didn’t have a pot big enough! It takes about 6-8 minutes for the chard to wilt, so you have time to do two batches while the mushrooms are cooking. Season chard with salt and pepper and set aside.

Add remaining 1 T olive oil to a skillet, then add garlic. Stir for 2 minutes until garlic is golden. Add mushrooms and cook, stirring occasionally until they are almost cooked through, then add asparagus. Cook about 5 minutes, stirring occasionally. Once asparagus and mushrooms are cooked through, season with salt and pepper. Add quinoa and thyme, stirring for about a minute.

To serve: divide chard among plates and top with quinoa/asparagus/mushroom mixture. Sprinkle parmesan on top and enjoy!

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Now, wanna guess what I had for dessert?

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(topped with unsweetened coconut flakes and banana – almost enough to curb my sweet tooth!)

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