Tag Archives: protein

Greek Stuffed Portobellos

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Meatless Monday is kind of a silly concept in our house since every day is meatless for us. However, I like being able to share recipes for people out there who are joining the Meatless Monday phenomenon and don’t want to eat tofu, tempeh, seitan or Boca.

I make a trip to the grocery store each week at the beginning of the week to check out the fresh produce (our fresh produce days are Monday and Tuesday) and pick up anything that might look good. From that, I try to plan out what meals I can make for the week while also picking up anything else I might not already have. A big thing with my menu planning now is making sure whatever I make will reheat well for REB on days he gets home late from class.

So last week I happen to walk by the mushroom cases and noticed how good the portobellos looked. I was instantly taken back to the summer when we grilled them outside and enjoyed eating al fresco in our new house.

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Then I looked outside and saw the snow coming down.

Then I cursed silently to myself because I knew I had to shovel the damn driveway and sidewalk when I got home.

So I ended up picking up four portobello caps because I wanted to make something that tasted like summer and might make me forget that it’s in the low 20s all week.

Totally worked.

5.0 from 1 reviews

Greek Stuffed Portobellos
 
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A taste of summer no matter the season.
Author:
Recipe type: main dish, appetizer, sides
Cuisine: vegetarian, Greek inspired
Serves: 2 (2 caps per person); or serves 4 (1 per person as side dish or appetizer)
Ingredients
  • 4 medium to large Portobello mushroom caps
  • 2 teaspoons olive oil
  • 1½ cups Panko bread crumbs (or couscous, quinoa, barley, or rice – your grain of choosing)
  • ½ cup Feta cheese, crumbled
  • 2 tablespoons Parmesan cheese, grated
  • ¼ cup fresh parsley leaves, finely chopped
  • 1 teaspoon dried Thyme
  • 1 Roma tomato, chopped
  • ½ cup Kalamata olives, roughly chopped
  • 1 stalk scallion, chopped
Instructions
  1. Preheat oven to 350.
  2. Start by wiping the mushroom caps clean with a damp paper towel. Next, using a spoon, scrape out the gills so the underside of the mushrooms are clean.
  3. Heat a pan or stove top grill on your stove, brush the underside edges of the caps with the olive oil, then grill gill-side down for 3-4 minutes. Brush the tops, then flip and grill the tops for 3-4 minutes. Transfer to a baking sheet gill-side up, and set aside.
  4. In a small bowl combine Panko, freshly chopped parsley, Feta cheese, Parmesan cheese and dried thyme. Set aside.
  5. In a small pan or skillet cook olives, tomato and scallion until warmed through and tomatoes just start to break down. You shouldn’t need any oil since the Kalamatas are oiled already. When finished, pour into the Panko mixture and mix everything together until combined.
  6. Spoon a heaping tablespoon of mixture into each mushroom cap.
  7. Bake stuffed mushrooms at 350 for 20 minutes. Then turn broiler on high and broil for 3-5 minutes. Keep an eye on them so they don’t burn.
  8. Mushrooms are done when Panko is toasted and cheese is melted.
  9. Serve immediately.
  10. Reheating instructions: Bake at 350 for 10-15 minutes or until warmed through, or heat in toaster oven for 5-10 minutes.
  11. Serves 2 (2 caps/person) or Serves 4 (1 cap/person as side dish or appetizer)

 

Cookbook Challenge #3 – Mushroom Bolognese

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Look at me go. I’m down 3 recipes and still have….19 to go! I’ve finished the two recipes from Isa Chandra’s Appetite for Reduction, so I moved onto a cookbook I own that now doesn’t suit my diet whatsoever: Everyday Italian by Giada de Laurentiis.

First off, I’m not the biggest fan of Giada. I don’t know if I ever was, but I was gifted this cookbook probably because I wanted cookbooks from all types of cuisine and figured “Hey! She’s bone thin and seems relatively healthy, I’ll get her cookbook.” Except, her cookbook isn’t made up of the healthiest recipes, definitely not lower carb and she only eats like 2 bites of food a day so no wonder she’s bone thin.

Either way, I figured I should tackle this cookbook next since carbs are my enemy and I need to just get it over with. So I made a version of her mushroom bolognese.

I forgot how much I love Italian food. I also forgot how heavy it can be. And I also forgot that carbs aren’t my friends and eating a lot of them in one sitting after not doing so for months did not make my stomach feel happy. I just felt full. Talk about carb binging.

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Nonetheless, it was done. Now I can check it off my list and go scouring through the book to find another recipe to make. Maybe I’ll just stick to something simple, like a vegetable appetizer.

Mushroom Bolognese
 
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A heartier version of Giada de Laurentiis’s recipe.
Author:
Recipe type: sauce, main dish, mushrooms
Cuisine: Italian
Serves: 8
Ingredients
  • 2 teaspoons olive oil
  • 1 pound (2 8-oz. containers) mushrooms: I used creminis, shitakes and oysters – wiped clean, stems removed and thinly sliced
  • 1 medium red bell pepper, finely chopped
  • ½ cup red onion, finely chopped
  • 3 cloves garlic, minced
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ teaspoon red pepper flakes
  • 1 15-oz. can whole, peeled tomatoes
  • 1 15-oz. can crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
Instructions
  1. Heat 1 teaspoon olive oil in a large skillet over medium heat.
  2. When the oil is hot, add the onion and red bell pepper and cook until tender, about 5-8 minutes.
  3. Add the minced garlic and cook for another minute.
  4. Remove peppers and onion from pan and transfer to a bowl and set aside
  5. Add the remaining teaspoon olive oil, then add the mushrooms and cook until softened and tender – 5-10 minutes.
  6. When the mushrooms have reduced in size and most of the water has evaporated, add the peppers and onions back to the pan.
  7. Add the tomato paste, whole tomatoes and crushed tomatoes to pan and stir well.
  8. Add dried oregano, thyme, salt and pepper and stir well.
  9. Cover and let simmer for 20 minutes, or until thickened.
  10. Serve over pasta of choice and enjoy.

 

 

Let There Be Light! Please?

UGH. I miss my summer days where the light hung around past 6 p.m., and when that light made the food I cooked look somewhat appealing. Studio lights only work so much. In this case, it has managed to make the spicy black bean cakes over cheddar-jalapeno polenta look like cow patties on sand. I assure you that is not what I made, though.

Don’t let the picture deceive you. They were tasty and were 100% REB approved. The latter is the most important part for me since you know, I married a somewhat picky eater, bless his cute heart.

I know the light situation is only going to get worse in the coming weeks. Can I just, for a second, mention again that it gets dark at 5 p.m., when I leave work. FIVE. That’s ridiculous, mother earth!

The recipe is quite easy to make and a perfect solution for your meatless Mondays woes. Get it? Meatless Monday…! Because, you know, we’re meatless every day of the week. Hmm.

This recipe was just a slightly altered version of my spicy black bean sliders, but bigger and spicier. And with that, here’s the rest.

Spicy Black Bean Cakes with Cheddar Jalapeno Polenta
 
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Author:
Recipe type: vegetarian, main dish
Serves: 3
Ingredients
  • FOR THE BLACK BEAN CAKES:
  • 2 cans (15-oz.) black beans, drained and rinsed
  • 1 small red onion, finely minced
  • 2 teaspoons garlic, finely minced
  • ½ cup frozen corn kernels, thawed
  • 3 tablespoons ketchup
  • ½ teaspoon cayenne pepper
  • 1 teaspoon Sriracha chili sauce
  • 1 teaspoons Franks Red Hot sauce
  • 1½ fresh cilantro, finely chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 teaspoons ground cumin
  • ⅔ cup Panko
  • 1 tablespoon olive oil (for cooking)
  • FOR THE POLENTA:
  • 3 cups low sodium vegetable broth
  • 1 cup instant polenta
  • 1 jalapeno, finely chopped
  • ¼ cup Vermont cheddar (or your favorite kind), diced or shredded
  • 1 teaspoon salt
  • ½ teaspoon black pepper
Instructions
  1. Add the drained, rinsed beans to a large bowl. Using a potato masher, mash them to your desire consistency.
  2. Next add the corn, onion, garlic, ketchup, cayenne pepper, Sriracha, Franks Red Hot sauce, cilantro, salt, pepper and ground cumin and mix well.
  3. Fold in the panko and mix until combined.
  4. Refrigerate, uncovered for 15 minutes.
  5. After 15 minute, remove from the fridge, form patties (about 2 inches in diameter) and place on a baking sheet lined with parchment paper. You should get 5 or 6 patties from the mixture.
  6. Refrigerate again, uncovered for another 10-15 minutes.
  7. While the patties are in the fridge, heat the broth in a saucepan over medium high heat until simmering.
  8. Remove the patties from the fridge, heat oil in a large deep skillet and cook the patties 5-7 minutes on each side, or until crispy and cooked through. Set aside.
  9. When the broth is simmer, slowly add the polenta, while whisking. Whisk/Stir constantly for 1 minute until the polenta starts to come together and pull away from the sides of the saucepan.
  10. Add the jalapeno, cheddar, salt and pepper and stir well.
  11. Serve ⅓ polenta mixture on a plate, place two patties on top and enjoy!

Do you do Meatless Monday in your house?