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Basmati Rice with Leeks and Shitake Mushrooms!
How can you go wrong with leeks and shitake mushrooms? The real secret to this dish is the method. The leeks, mushrooms and rice are all sauteed in butter and olive oil. This adds flavor and texture to the veggies and it toastes the rice a bit adding flavor, as well.
To finish off add 2 cups of vegetarian broth for every cup of rice and cook on medium heat in a covered skillet.
Anna’s Breakfast Potato, Veggie and Egg Scramble with Cheese!
Not only is my BFF Anna is a great cook but she is the hostess with the mostest! We invade her lovely home for long weekends and she manages to entertain us like royalty! One of her specialties is this casserole, of sorts, or breakfast scramble.
She par cooks potatoes in the microwave Chops and sautes any vegetables on hand, usually: red peppers, asparagus, leeks, and mushrooms and sets those aside Then dice the potatoes and combine in a large skillet the cooked veggies, potatoes, some cheese then crack a few eggs on top Turn the heat down to low and cover to allow the eggs to cook. You’re finished! You can also do this in the oven in a lovely casserole dish for a more elegant presentation. Or cook the eggs seperatly and serve on top. Either way it’s delicious!
Posted in: Indulgences, Ingredients, Inspirations, Parties, Recipes Tags: asparagus, breakfast, breakfast casserole, breakfast dishes, breakfast recipes, cheese, eggs, leeks, mushrooms, potatoes, red pepper
Roasted Eggplant and Lentil Spread with Roasted Garlic and Roasted Red Pepper!
The secret to the delightful flavor of this dish is the roasting! Roasted garlic, eggplant, rep pepper and sauteed leeks create a richness that makes this similar to a pate in texture and flavor.
This recipe is also full of nutrition. Lentils are hardy and full of protein and fiber. This is also light and when spread on whole wheat or flax crackers leaves you satisfied yet not full.
It is also easy to make and can be whippped up on short notice. Ingredients 1 medium eggplant Method In a 350 degree oven wrap in aluminum foil the eggplant cut in half with a drizzle of olive oil on the flesh. In a clay roaster or aluminum foil wrap the garlic and place in oven to roast. Both should take no more than 30-45 minutes. In a pan add a drizzle of olive oil to sliced leeks and sautee until translucent. Cook 1 cup of lentils in 2 cups of water until tender. When everything is done and cooled for handling, place in the food processor. Add the cilantro and puree. Add enough olive oil to create the texture you desire. For a creamier dip; just add more oil.
I then chopped the roasted red pepper, very fine, and folded it into the finished mixture. I wanted little “pops” of sweet juicy flavor and the texture contrast. I, also squeezed some lime into the finished dish and then gave it a good mixing. Serve with your favorite crackers or breads or even crudites.
Posted in: Food on a Budget, Green Living, Healthy, Ingredients, Parties, Recipes Tags: cilantro, eggplant, eggplant spread, garlic, leeks, lentil spread, lentils, lime, olive oil, roasted eggplant, roasted garlic, roasted red pepper, vegan, vegan meal, vegan recipe, vegetarian, vegetarian recipe
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.
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!
Spicy Kale and Coconut with Shiitake Mushrooms and Leeks!
I am in love with kale! I am deep into experimentation and I am sure that I haven’t even scratched the surface. Today I was thinking stir fry but as I ate this meal I felt as though the kale was the “pasta”; carrying the weight of the flavors while not offering much more than nutritive value; which “ain’t a bad thing”. I could definitely taste the kale but it wasn’t the dominant flavor, however, all the while offered texture and surface for the earthy shiitake, sweet leeks and creamy coconut. If you read here often you know that I like spicy so there was a lot of crushed red pepper, some red chili paste, and I also threw in the last of a jar of peanut sauce; about 1 tablespoon. And, it goes without saying, lots of garlic! ¼ cup of coconut milk rounded out this dish. This was very easy and quite filling. It was more delicious than I thought it would be and that was because I underestimated the power of the leeks. I sautéed the leeks , garlic, mushrooms and red pepper flakes in about a ½ tablespoon of coconut oil. This process bought out a creamy texture and caramel –like sweetness of the leeks which added a whole new dimension to the overall dish. The garlic and mushrooms became just the slightest bit crispy and the crushed pepper infused into everything. I added the chopped kale and let everything cook to perfection. Just as everything was just about finished I added ¼ cup of coconut milk to bring it all together. Just before serving I squeezed a half of a lime over the dish….gorgeous! Total calories: about 425 Delicious and nutritious meal: Priceless!
Ingredients: 1 bunch of organic kale
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