Tag Archives: spinach

Vegetable Stuffed Portabella Mushrooms

Vegetable Stuffed Portabella Mushrooms

When I was still in the “just-thinking-about-maybe-at-some-point-starting-a-food-blog” phase, I really didn’t think I’d be going this far in the vegetarian direction. I think my daughter not eating meat has really had an impact, a good one, on all of us. We do still eat meat, but rarely. It’s surprising to find that there are so many vegetarian options that are satisfying in a way that doesn’t make you stop and think, “I’m only eating this because it’s healthy…I’d rather be eating a pork chop right now.” You know what I mean. Healthy and vegetarian can be delicious and satisfying.

That’s where portabellas come in. They are a fat, meaty, flavorful fungi and really versatile. Stuffing them this way, with the sautéed vegetables and just a bit of breadcrumbs and cheese, tastes like they can’t be good for you…but they are! It looks so cheesy, but there really is very little. Between the mushroom and the vegetables, there is so much flavor, you really don’t need a lot of cheese or fat to make it taste good.

Don’t worry, meat-eaters! I actually do have a great steak idea coming soon! It came to me this afternoon and I am so excited to share it! In the meantime…enjoy these babies…they’ll make you happy!

Oh…and this mushroom humor may may not make you happy…Why was the mushroom a big hit at the party? Because he was a really fungi! :)

Messy? Yes. Sometimes messy is delicious!

Vegetable Stuffed Portabella Mushrooms

4 large portabella mushrooms, wiped with a damp paper towel and stalk trimmed
2 T. olive oil
1 large sweet onion, diced
2 medium zucchini, diced
1 roasted red pepper, diced
4 – 6 sun dried tomatoes, chopped
2 – 3 cloves garlic, minced
large handful of spinach
pinch of dried oregano, crushed between your fingers
dash of crushed red pepper flakes
freshly ground black pepper, to taste
1/4 C. dried breadcrumbs
1/4 C. grated Parmesan
1/4 C. mozzarella cheese (I use the mozzarella made with 2% milk)

Line a sided baking sheet with parchment paper. Rub each mushroom with a bit of olive oil and set them on the sheet, stalk side up.

In a 12″ sauté pan over medium high heat, add the olive oil then the onions. Sauté for 3 or 4 minutes, then add the zucchini and continue to cook as the zucchini begins to soften. Next add the red pepper and tomatoes. Cook for another few minutes. When the onions have become translucent and soft, add the garlic. Cook for one minute and add the spinach.

Preheat your oven to 375 degrees.

Once the spinach wilts, remove the pan from the heat and add the rest of the ingredients, up to the Parmesan. Stir to combine.

Divide the mixture in four; I spread the mixture out evenly in the pan and using my spoon, just slice through like a pie to divide equally. Stuff each mushroom with a quarter of the mixture.

Bake in the oven for about 35 to 40 minutes. Now, top each with about 1 tablespoon of the mozzarella and continue baking for another 10 to 12 minutes, or until the cheese is just beginning to get golden on top.

Notes:

  • Serve this with a big salad and a small side of pasta with olive oil or butter.
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Harvest Grains and Veggie Salad

Harvest Grains and Veggie Salad

I love this type of salad.  The mix of grains and vegetables combined with its lemony dressing is satisfying as a side dish or a meal in itself. I used a package of Trader Joe’s Harvest Grains Blend.  It’s a mix of Israeli couscous, orzo, baby garbanzo beans and red quinoa.  If you can’t get your hands on it, try experimenting with your own favorite grains.  No matter what you use, this dressing will bring it all together with the veggies and taste delicious!

 

Harvest Grains and Veggie Salad

1 3/4 C. water
1/2 t. salt
1 1/4 C. Trader Joe’s Harvest Grains Blend
4 T. extra virgin olive oil, divided
1/4 C. freshly squeezed lemon juice
1/4 t. salt
1/8 t. freshly cracked black pepper
1/4 t. cumin
1 15 oz. can small red beans, drained and rinsed well
4 – 5 sundried tomatoes, finely chopped
1 – 2 C. fresh baby spinach
1 T. parsley, chopped
1 T. red onion, finely chopped

In a small pot bring the water to a boil, then add the salt, the grains and 1T. of the olive oil.  Lower to a simmer and cook, covered, for 10 minutes.

In a small bowl, combine the lemon juice, olive oil, salt, pepper and cumin and give it a whisk.

In a medium bowl, add the remaining ingredients (the veggies) and top with the warm grains, the warmth will wilt the spinach ever so slightly.  Then, add the dressing and stir to combine.

Refrigerate for at least an hour to serve cold, although, I can never wait.  I just eat it right there and then!

 

Notes:

  • This Trader Joe’s blend is a nice change.  I had never used it before.  The grains, and especially the garbanzo beans, retain a nice bite to them that I like.  If you like things a bit more tender, you can increase the cooking time by a minute or so. Test it at 10 minutes first.
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Green Smoothie

Green Smoothie
 
This smoothie came into my life this past summer.  We’d gone on vacation and overindulged like I’d never had before! It was a wonderful trip, but as soon as we returned home, I felt the need to detox! I bought a few books, did a lot of reading and began drinking green smoothies every morning. After a few days I started feeling so much better. I did find that after some time, my skin was brighter and I felt more energetic.
If you haven’t tried a green smoothie before, you probably made an icky face when you saw this recipe! Although, if you’re still reading this, maybe I can persuade you to give it a try! The first time I tried one, I prepared myself to spit it out! Seriously, I stood in front of the sink! I was completely surprised at just how much I liked it. I’ve tweaked the original recipe that I had tried. There were some things in that recipe that emphasized the “green” taste. I’ve also added some golden flaxseed meal for the healthy fats it contains and additional fiber. I think you’ll find this sweet and refreshing.

Don’t be scared off by the amount of ingredients. This is not a one serving recipe. This will make an entire pitcher full that can last you two or three days. I like to make a batch, have a large glassful for breakfast, then put the rest in a large glass jar and refrigerate.  

You can play around with these ingredients. Sometimes I add kale in place of the spinach or in addition to it. Try to add whatever seasonal fruits you enjoy. I’ve made so many versions of this. I’ll pass them on to you from time to time. 
 


Green Smoothie

1 C. water
6 ice cubes
3 – 4 C. baby spinach
4 -5 sprigs parsley
5 – 6 large stalks of romaine lettuce
1 organic apple, core removed, cut into large wedges
1 organic, ripe pear, core removed, cut into large wedges
1 very ripe banana
1 t. organic golden flaxseed meal (I use Bob’s Red Mill)
juice of one small lemon or half of a large lemon

Put the ingredients in the order listed into the blender up to the parsley. Blend on high until liquified, then add the romaine. Once that is liquified, add the rest of the ingredients and blend on high until nice and smooth.

If you’d like the smoothie a bit colder, serve over ice.

About 3 very large servings.



Notes:

  • If you do not have organic apples or pears, peel the skins before blending, otherwise, no need to peel.
  • The smoothie will retain its nutrients for 2 to 3 days max. Be sure to give your leftovers a good shake before serving.  
  • You can use two apples instead of the pear, try using one sweet red apple and one tart green apple!
  • Keep in mind…if you add something like blueberries…well, this won’t be a “green” smoothie!  I’ve tried it, and although it tasted amazing, the color was an interesting brown!  





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Shrimp and Feta Risotto

Shrimp and Feta Risotto

Making risotto, to me, is like meditation. It involves all of your attention and focus on doing something so simple, repetitive and peaceful. It’s all about stirring the pot and adding the broth in intervals. Try this…you’ll end up in a trance that your family will probably knock you out of as they coming running into the kitchen cheering as soon as they get a whiff of this baby cooking!

This dish was inspired by a recipe I had found in Food & Wine magazine over ten years ago! I have improvised it many times, but I think this version is my favorite. The tangy saltiness of the feta really is delicious against the richness of the risotto. I throw in some spinach because I love it, it adds some pretty color and lastly, spinach makes me feel just a little less guilty over eating this!

You can use any feta you like. I like to use French or Bulgarian feta because they are extremely creamy and they have a remarkable flavor that you’ll love. They honestly do not taste like any other feta. They work so well with risotto, where that creaminess is the goal.

Shrimp and Feta Risotto

6 C. chicken or vegetable broth, homemade or low-sodium
2 lbs. shrimp, peeled and deveined
1 T. unsalted butter
2 T. olive oil
1 small onion, finely diced
2 cloves garlic, finely chopped
1 1/2 C. arborio rice
3/4 C. dry white wine
6 – 8 large fresh basil leaves, torn
3 C. baby spinach
1/4 C. crumbled feta cheese
zest of one lemon
Parmesan, grated for serving
In a large pot over high heat, bring the broth to a boil. Add the shrimp and simmer for about 3 minutes covered until just cooked.  Be careful not to overcook them. Remove the shrimp with a slotted spoon or small sieve and keep them in a bowl until ready to use. Keep the stock on a medium low heat to continue simmering.
In another large and heavy bottomed pot, melt the butter and olive oil over medium high heat. Add the onion and sauté for about 5 minutes until softened, then add the garlic. Continue to cook for another 2 minutes, then add the rice. Stir to coat the rice with the oils and cook for about 2 minutes. Do not get any color on the rice. Add the wine and simmer until mostly evaporated.
Now…clear your mind…this is where you start to meditate…
Using a large ladle, add about one cup of broth to the risotto and stir. Keep stirring as the rice absorbs the broth. As soon as you see the rice becoming more dry, add another ladleful. And stir. And add. And stir. You get it.  Keep this up until the rice becomes tender and creamy, but still has some body. This will take about 25 minutes.
Remove the rice from the heat and add the shrimp, basil, spinach, feta and lemon zest. Serve with some freshly grated Parmesan on top.

Notes:

  • Food & Wine magazine had suggested a crisp Sauvignon Blanc with their version of risotto. I think it would work well with this one too.
  • If you feel the rice is done and you have a tiny bit of broth left, don’t feel that you have to keep cooking. If it’s done, it’s done. You don’t want mush. Save the broth though, you may find that once you remove the risotto from the heat and add the final ingredients, you may want to add that broth to “loosen” things up.
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Almond Coffee Green Smoothie

Almond Coffee Green Smoothie

Did I lose you at green smoothie? Wait! Come back! I promise, if you try this, you will never, ever know there is anything green in this smoothie! It will taste like your favorite iced coffee drink from any one of those famous places! I think, even better!

I’ve been into green smoothies since we returned from our last vacation where we totally overindulged! I’ll give you my regular green smoothie recipe soon. This one was born from a need for some caffeine and breakfast one busy morning. I wanted my smoothie and my coffee simultaneously. Throw this in a travel cup and you’ve got breakfast and coffee to go! I hope you love it as much as I do!

Almond Coffee Green Smoothie

5 ice cubes
2/3 C. unsweetened almond milk
1/8 C. whole raw almonds (about 12-18), optional
1 C. baby spinach
1 1/2 t. instant espresso (or instant coffee)
1/2 t. stevia or 1 packet (or your favorite sweetener)
1/2 of a frozen banana
Blend all ingredients in a blender on liquify, or highest speed, until smooth. Serves one large or two small servings.

Notes:

  • I’m not a fan of instant coffee…at all…but, Cafe Bustelo Instant Espresso is so good, made by the cup, you would hardly know it is instant. My Mom turned me on to it. That’s what I use in this recipe.
  • I like the texture that the raw almonds add to this, but you can absolutely omit them.
  • You can use romaine or kale in place of the spinach.

 

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