Tag Archives: mushrooms

Almost Summer!

I spent the end of last week nursing a cold. I don’t do sick well. Fortunately, my husband is patient, and can cook! I was feeling better yesterday, so we worked together, grilling a bunch of vegetables. I did the chopping and prepping, he did the grilling.

Grilled Veggies

I used this basic recipe from the Food Network. This can be really flexible, use whatever vegetables are fresh and available. I made way too many vegetables, I probably could have fed 8 people with this platter!

Grilled Vegetables
Recipe type: Side
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Ingredients
  • vegetables-I used zucchini, tomatoes, baby portobello mushrooms, bell peppers, and asparagus
  • olive oil to coat the vegetables
  • salt and pepper
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • a couple of sprigs of rosemary leaves, finely chopped
Instructions
  1. Cut bell peppers in half and seed. Cut tomatoes in half. Slice zucchini lengthwise in half inch slices.
  2. Coat all the vegetables in olive oil, season with salt and pepper. Grill over medium heat until done.
  3. While vegetables are grilling, combine 2 tablespoons olive oil with balsamic vinegar and rosemary.
  4. Place vegetables on a platter. Pour vinegar mixture over.

 

Quinoa and Snap Peas

Spring must be here, because snap peas are in our boxes. We have such a limited season for spring veggies. It will probably be even shorter this year, since we are already having 70+ degree weather.

Quinoa and Snap Peas

This side dish was inspired by an Epicurious recipe for Orzo and Herbed Sugar Snap Peas. I enjoy the nutty flavor of quinoa, so I used it instead. That, plus the addition of dried mushrooms, required a change in method as well.

Quinoa and Snap Peas
Recipe type: Side
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Serves: 4
 
Ingredients
  • 2½ cups chicken broth
  • 1 pound sugar snap peas, strings removed, cut in ½ inch pieces
  • 1 cup uncooked quinoa
  • 4 ounces dried shitake mushrooms
  • 2 tablespoons balsamic vinegar
Instructions
  1. Bring chicken broth to a boil. Place steamer basket with peas in pot. Steam peas for 2 minutes. Remove steamer from broth, place peas in ice water to stop the cooking process. Drain.
  2. Add quinoa and mushrooms to the boiling broth. Reduce heat and simmer for 20 minutes, until liquid is absorbed and quinoa is cooked. Remove from heat.
  3. Add vinegar to the quinoa, stir until thoroughly combined. Add the peas and toss.

 

Sauteed Green Beans and Mushrooms

Sauteed Green Beans and MushroomsThanksgiving was a whole week ago, and I am finally sharing the recipe for green beans I used. Green beans are a traditional Thanksgiving dish, but often are drenched in canned soup and onions. You lose the flavor of the beans! Last year, I made a similar recipe on the grill, but, since I scaled down the number of dishes I made this year, cooking the beans on the stove top was possible.

Sauteed Green Beans and Mushrooms
Recipe type: Side
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Serves: 4
 
Ingredients
  • 1 pound fresh green beans, trimmed and cut in 1 inch pieces
  • 3 tablespoons olive oil
  • 1 teaspoons dried rosemary
  • 4 ounces baby portobello mushrooms, cut in ¼ inch slices
  • ¼ cup chopped onion
Instructions
  1. Steam green beans until tender crisp, about 5 minutes.
  2. In a large skillet, heat olive oil over medium heat. Add rosemary, then mushrooms and onion. Saute until onion is translucent, about 7 minutes. Add steamed beans, cook a few minutes longer, stirring frequently.

This was so much healthier (and tastier) than the “traditional” green bean casserole. All the prep work can be done ahead, so it would be a quick, last minute dish.

Happy eating!

Ruth

Thanksgiving Leftovers Casserole

Thanksgiving Leftovers CasseroleMy husband and I had a very quiet Thanksgiving. I cooked a 17 pound turkey, so we have lots of leftovers. (I already have the dark meat cubed and frozen, since neither of us eats it except in casseroles.) I really limited the side dishes this year-just dressing, cranberry sauce and a green bean dish using the beans from our box. (I’ll post that recipe next week.) Last night, I used the leftovers to make a casserole. Casseroles are a great way to use up bits and pieces! The advantage of making a casserole was that the leftovers stayed really moist. I used my leftover green beans for this casserole, but you could probably use other vegetables instead.

Thanksgiving Leftovers Casserole
Recipe type: Main
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Serves: 4
 
Ingredients
  • 2 cups dressing
  • 2 cups cooked turkey or chicken, cubed
  • 2 cups cooked vegetables
  • 1 cup turkey or chicken gravy
  • ½ cup whole berry cranberry sauce
Instructions
  1. Preheat oven to 350 degrees. Spray an 11 X 7 casserole with non stick cooking spray.
  2. Spread dressing in bottom of pan. Combine meat and vegetables, spread over dressing.
  3. Combine gravy and cranberry sauce. Pour over all.
  4. Bake for 45 minutes, until heated through.

It is so hard to believe Christmas is right around the corner. I have so much left to do!

Happy eating!

Ruth

Spicy Roasted Broccoli

Spicy Roasted BroccoliBroccoli is in season, so I’ve been ordering it with every box. I decided to go with a spicy version this time, loosely based on several different recipes I saw on line. I wasn’t sure how well broccoli would roast, but it actually turned out pretty good! The crushed red pepper flakes gave it nice flavor, and just a bit of heat.

Spicy Roasted Broccoli
Recipe type: Side
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Serves: 3-4
 
Ingredients
  • 3 cups broccoli florets
  • 6 button mushrooms, quartered
  • 3 cloves garlic, coarsely chopped
  • ¼ cup olive oil
  • ½ teaspoon crushed red pepper flakes
Instructions
  1. Preheat oven to 450 degrees.
  2. Combine all ingredients in a bowl, toss to combine. Spread on a jelly roll or roasting pan.
  3. Roast 10-15 minutes, until broccoli begins to caramelize.

I served this as a side dish with grilled fish. Healthy and delicious!

Happy eating!

Ruth