White Wine, White Bean Dip, an Artist, a Ballerina and Freddy!
The original Freddy was happy to join the ladies for cocktails and conversation in Shelly’s beach cottage.
Freddy as seen by artist Shelly Valisiades; respledent in a rainbow of color.
Bright and cheerful best describes Shelly’s nest.
Me, the writer, my two daughters and the Ballerina!
Every corner is filled with color and energy.
Knowing that Shelly’s forte is painting I brought the roasted garlic and white bean dip with French bread toasts.
2 cans of white beans
1 bulb roasted garlic
1/2 onion sauteed in olive oil
olive oil; about 1/4-1/2 cup
Place everything in the food processor until velvety and creamy.
Easy-peasy instant friends!
Shelly puts her heart and soul in everything she does.
Every nook is filled with love.
Posted in: Cocktails, Food on a Budget, Healthy, Indulgences, Ingredients, Inspirations, Parties
Tags: french bread, garlic, olive oil, roasted garlic, vegan, vegan appetizers, vegan recipe, vegan snacks, vegetarian, vegetarian appetizers, vegetarian recipe, vegetarian snacks, white bean dip, white bean spread, white beans
Meatless Monday! Spinach and Feta Stuffed Portobello Mushroom Burger
Meatless Monday! is gaining momentum! And for good reason. Protein is everywhere! We can afford to give the planet a break at least one day a week.
Portobello mushrooms stuffed with spinach and feta were amazing!
Nutritious mushrooms are yummy and good for you.
Delicious olive oil drizzled on everything created a rich and filling burgeresque sandwich.
I dug out the stem and brushed the tops with olive oil and broiled for about 10 minutes.
Cooking makes them meatier and tastier so don’t hesitate to brown them well for maximum flavor!
I blanched spinach for about 5 minutes and added feta cheese and mixed well, then stuffed the mushrooms, drizzeled olive oil on top and broiled them until them until things started to bubble and smell good.
I also broiled the whole wheat buns with a little bit of olive oil until toasty!
Tomato and red onion added the final touch.
Yogurt sauce would have aslo made a nice condiment compliment but we were ravenous!
We couldn’t wait to dig in!
Posted in: Healthy, Ingredients, Recipes
Tags: feta cheese, Meatless Monday, olive oil, portobello mushroom, portobello mushroom burger, red onion, spinach, tomato, vegatarian meal, vegetarian, vegetarian burger, veggie burger, whole wheat buns
Shiitake Mushroom and Leek Pizza with Arugula, Tomato, Feta Salad
Inspired by a visit with my favorite aunt, I felt like nurturing her with her favorite flavors and some new decedant treats like cheeses and bread!
We enjoyed the leek and mushroom pizza on tuesday at the restaurant, however, we did have some issues.
We thaught that there was too much “sauce”. It was cheese or something, we couldn’t put our fingers on it but it over-powered the delicate flavor of the leeks and the mushrooms seemed non-existant.
I sauteed my leeks in olive oil with about 4-5 cloves of roasted garlic which I had left over and I used shiitake mushrooms.
I use the shiitake because of the intense flavor and the rubbery texture. They stand up to cooking and the flavor is rich and earthy.
I also used fresh mozzerella; about 5 1/4 inch slices then sprinkled on some parmesan; not much. Pizza is best with a light touch.
The leeks had the sweet, delicate onion flavor that I was hoping for and that sweetness accented the shiitake perfectly.
Arugula and tomatoes with feta cheese and a splash of oil was fresh and flavorful! I threw in some fresh basil for a peppery/licorice punch!
We are already missing her and looking forward to the next visit.
Posted in: Indulgences, Ingredients, Inspirations
Tags: arugula, basil, fresh mozzerella, leeks, olive oil, parmesan cheese, pizza, roasted garlic, shiitake mushrooms, tomatoes, vegetarian, vegetarian meal, vegetarian recipe
Aunt Linda, Leek and Mushroom Flatbread, Honey Ice Cream, Flourless Chocolate Cake and Wine!
What to do when your favorite aunt comes into to town on a cold and rainy Spring day? Eat, of course!
And we did! Right up until we went to bed. It was sinful but the celebration just couldn’t end.
She lives so far away and comes to town so rarely…
Mushroom and Leek flatbread at 87 West, seated next to the fireplace was the perfect setting for a cozy chat.
The warmth of the fire took the chill off…
Arugula tops off the flatbread and adds nice balance to the creamy rich cheeses.
Off to my favorite spot, Tartine Bistro for great wine!
Reza, the amazing bartender knows how to pick his wines. He never dissapoints.
Peanut butter accents rich dark chocolate!
This honey ice cream was a pleasant surprise on warm berry cobbler. Mouth watering delicious!
They make it in house and it is subtle, creamy and delicious!
Posted in: Chefs and Restaurants, Indulgences, Ingredients, Inspirations
Tags: 87 West Cleveland ohio, cleveland restaurants, flatbread, flourless chocolate cake, honey ice cream, leeks, mushrooms, Tartine Bistro Cleveland ohio, vegetarian, wine
Meatless Monday! Broccolini Soup and Quinoa, Black Bean Salad
Meatless Monday! Broccolini soup and quinoa salad were the perect combo.
Quinoa is a complete protein and black beans, tomato and basil create a filling nutritious but light meal.
Olive oil and lemon dress the salad with salt to taste.
Quinoa is fast and easy to prepare; 1 cup of quinoa to 2 cups of water, boil for about 15 minutes and you’re ready to go.
Just chop the rest of the ingredients and fold into warm quinoa. I used canned black beans so I rinsed them well to decrease the sodium content. I used about 1/2 can.
I made a quick “broth” for the soup by boiling the stems of the broccolini in water with garlic slices.
I boiled until tender then pureed in the food processor.
I then sauteed 1/2 onion and more garlic in olive oil and created a roux with 2 Tbspn of flour and 2 tbspn of butter.
Then 1 cup of half and half and 2 cups milk.
My girls wanted cheddar so I added about 3/4 of a cup.
I then combined everything in one pot to cook then added the tops of the broccolini to cook in the soup.
Warm and creamy with light and bright.
These tomatoes were the best. The juicy brightness set off the quinoa just right.
Posted in: Food on a Budget, Green Living, Healthy, Ingredients
Tags: basil, black bean salad, black beans, broccoli, broccoli cheddar soup, butter, garlic, Meatless Monday, milk, olive oil, onion, quinoa, quinoa salad, soup, tomato, tomato salad, vegan, vegetarian