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Mushrooms and Fingerlings

I was recently given a cook book from some good friends (Jassie & Daniel). This cookbook is from Williams-Sonoma called Vegetable of the Day. It’s by Kate McMillan and has 365 delicious recipes for cooking vegetables. I wanted to share two of these recipes with you that I made last night…yum, yum, yum!! This recipe was cooked with entirely organic food :).

First recipe will be the Mushrooms recipe…

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Mushrooms with Garlic Butter & Pine Nuts:

1 lb (500 g.) mixed mushrooms (I used Portebella, Porcini, Oyster & Shiitake)

4 TBLS (2 oz./60 g.) unsalted butter at room temperature (I used salted butter)

3 cloves garlic, minced

sea salt & freshly ground pepper

** I added a little thyme and oregano to the mix (sprinkled over the mushrooms before roasting) – I just like these flavors with mushrooms, but this is totally optional and not a part of the recipe.

2 TBLS dry white wine

1/3 (2 oz./60 g.)  – 1/2 cup pine nuts or slivered almonds (I used pine nuts)

1-2 TBLS chopped fresh chives or flat-leaf parsley (your preference)

Preheat the oven to 450 F. (230 C.) Cut the larger mushrooms into pieces so that all mushrooms are close to the same size. Place cut mushrooms in a single layer in a large roasting pan…you can leave the smaller mushrooms whole if you prefer….

Mix together the butter and garlic, season with salt and pepper and dot the butter mixture evenly over the mushrooms. Sprinkle the wine over the mushrooms. I also sprinkled some thyme and oregano over this mixture because I like those flavors with mushrooms.

Roast the mushrooms until they begin to sizzle and brown, about 15 minutes. Take mushrooms out of oven and sprinkle with pine nuts…return to oven and roast another 10-15 minutes or until the mushrooms are cooked.

Transfer mushrooms to a bowl and sprinkle with chives…enjoy!

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The second recipe that I made for this meal is also from the book Vegetable of the Day by Kate McMillan

Roasted Fingerlings with Garlic

1 lb. (500 g.) small fingerling potatoes, halved lengthwise

1/4 cup (2 fl. oz./60 ml) olive oil

Leaves from 4 fresh rosemary springs, minced (I used dried rosemary because I didn’t have a plant…but I’m getting one!)

3 cloves garlic, thinly sliced

Sea salt and freshly ground pepper

Preheat the oven to 400 F. (200 C).

Put the potatoes in a bowl or a plastic bag and add the oil, rosemary, salt & Pepper. Turn the potatoes (or seal and squeeze the bag) until potatoes are coated. Spread the potatoes on a roasting pan and scatter the garlic over the potatoes.

Roast until the potatoes are golden brown and tender …anywhere from 10-20 minutes. Season with salt and serve.

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I hope you enjoy these dishes…they seriously were yum!!

 
 

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Savory Mushroom Bean Soup…

Savory Mushroom Bean Soup…
I love the cold weather we’ve been having lately and when it’s cold like this I like to try new soups! I love a soup that is hearty and savory! This soup meets both of those requirements!

At first glance, you might not think that it’s either of those because it’s not a cream soup…the texture of the broth is thin and runny…but oh my, you will be surprised at how savory, warming and rich the flavors are! I love this soup and it will now be a winter (and summer) staple in my house!
First of all I need to give credit to the blog that I got this soup from. Gluten Free and Fabulous is a wonderful blog for great recipes that are gluten free…like this one!

Ingredients:
3 15 oz cans white beans (you can drain and rinse them if you want…I drained mine, but did not rinse them and I used 2 cans of northern and 1 can of cannellini – which are white kidney beans)
48 oz vegetable broth
20 ounces baby Bella mushrooms, sliced
1 large onion, diced
2 garlic cloves, minced
2 tablespoons olive oil
4 tablespoons fresh thyme (if you can’t get fresh, then use 3 TBLS ground)
2 tablespoons fresh ginger, grated (I used ginger from a jar)
2 teaspoons salt
1 teaspoon pepper

Mushroom soup

Preheat the oven to 400F. Slice up the mushrooms and place on 1/2 of a baking sheet. Place the diced onion on the other half. Cover onions and mushrooms with 1 tablespoon of olive oil, half of the garlic, 1/2  teaspoon of pepper and a teaspoon of salt for each side. Sprinkle 2 tablespoons of thyme over the top and place in the oven for 10 minutes. Remove and turn the vegetables over and place back in the oven for 10 minutes.

While they are cooking, In a large pot add the vegetable broth, beans, grated ginger and 2 tablespoons of thyme. Cook over medium high heat and bring to a simmer.

Place about 4 cups of the broth (including beans) and the roasted onions into a blender or food processor and puree until smooth.  Add back to the stock pot, then add the mushrooms.

Reduce the heat to medium low, and cook for 30 minutes. It smells sooo good and tastes even better!

I served it with hard toasted rolls (and butter) and some grated cheddar cheese on top, but Parmesan would also be good…or no cheese at all!

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It’s sooo yummy and…it will warm your belly!

Serves 4-6.

 
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Posted by on January 20, 2014 in food, gluten-free, mushrooms, soup, vegetarian, veggies, Yummy

 

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Cumin Lime Black Bean Quinoa Salad (lettuce wraps)

I have prepared this dish twice so far this week. The first time we ate it by itself with a side of fruit. Tonight we ate it in lettuce wraps topped with tomatoes and sriracha and with a side of baked potato topped with a little garlic, yogurt and butter. Yum!!!

This recipe comes from Oh She Glows

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Here’s the recipe:

ingredients:

(For the salad)
– 1 cup uncooked quinoa [pronounced KEEN – WAH] (3 cups cooked)

– 1 (15 oz.) can black beans (or 1.5 cups cooked), drained

– 1.5 cups cilantro, finely chopped (or you can use parsley)

– 3 small – medium carrots, julienned

– 4 green onions, chopped

– fine grain sea salt and black pepper to taste

(For the dressing)
– 3 Tablespoons fresh lime juice (about 1 lime)

– 2 Tablespoons extra virgin olive oil (or coconut oil)

– 1 large garlic clove, minced

– 1 teaspoon cumin

– 1 teaspoon pure maple syrup (or other liquid sweetener)

– 1/2 teaspoon fine grain sea salt

Instructions:

1. Rinse quinoa in a fine mesh sieve. Put together in a pot with 1.5 cups of water or vegetable juice and bring to a boil. Then lower heat and cover with a lid. Simmer on low heat for 15 minutes until quinoa is fluffy and all water is absorbed. Remove from heat and allow to sit with the lid on for another 5 minutes.

2. In a large bowl, toss the quinoa, black beans, cilantro (or parsley), carrots, and green onions.

3. Whisk together the dressing in a small bowl. Pour dressing onto salad and toss to combine. Season with salt and pepper to taste.

This salad is good chilled or served warm. Try it both ways and see what your favorite is. I think I like it warm best.

 
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Posted by on August 21, 2013 in food, gluten-free, vegetarian, veggies, Yummy

 

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Fresh Spring Rolls with Mango Dipping Sauce (from Deliciously Ella)

Fresh Spring Rolls with Mango Dipping Sauce (from Deliciously Ella)

Here is a recipe that I found on Deliciously Ella – a blog that has delicious recipes that are gluten, dairy, meat and processed free foods! Hope you Enjoy!

Fresh Spring Rolls with Mango Dipping Sauce

Ingredients to feed 2 people

– 10 rice paper rolls

(For the Dipping Sauce)

– 1 mango

– 1 avocado

– 1/2 small jalapeño pepper

(For the Fillings)

– 1 large carrot

– 1 red pepper

– 1 zucchini

– spinach leaves

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To make the Dipping sauce:

Peel the mango and avocado (remove their stones) and place the flesh into a food processor along with the de-seeded jalapeño pepper. Blend until smooth…pour into a bowl for dipping.

To make the Filling:

Peel the carrots and then chop the carrots, zucchini and pepper into thin julienned strips. I also cut thin strips of mango and included a strip of mango in each roll.

To make the Rolls:

Place one sheet at a time of rice paper into a bowl of warm water for a few seconds (until softened). Then place rice paper on a plate (flattened) and place a spinach leaf or two in the middle, drizzle a teaspoon of the mango mixture onto the spinach and top with the veggie strips. Fold the top and bottom of the rice paper over then roll tightly from the side. Dip your roll in the mango sauce and enjoy!

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Oli doesn’t really like this kind of stuff, so we made him gluten-free rice pasta mac n cheese with strawberries and yogurt!! Then we had to eat the leftover mac n cheese because there was just too much for one little boy ;)! Then of course we had to add sriracha sauce (which is good on everything) and a glass of mango/strawberry wine 🙂

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Personally I do not like the texture of rice paper…it’s gummy and chewy and I’m just not fond of that texture…although it tastes good. So Jenny came up with sautéing the entire finished roll in a little coconut oil…so I did that and it was yummy!! I sautéed my 4 rolls in about a teaspoon of coconut oil until they were crispy brown on the outside, which also stir fry – cooked the veggies inside – and they were sooo yummy that way!! Your choice, but it is an option if you don’t like the texture of rice paper!

Enjoy!!

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Posted by on August 21, 2013 in food, gluten-free, rice paper, vegetarian, veggies

 

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