Veggies

Buttery Garlic Portobello Mushrooms

I love mushrooms! They are so veresitle. You can stuff them, turn them into burgers, sauté them, fry them and pretty much anything else you can think of.

Funny story, I didn’t always like mushrooms. I would steer clear of them as much as possible. Then probably like 12 years ago I was having dinner at my then boyfriends house with his parents. His Mom asked if I liked mushrooms and my boyfriend chimed in and said “No, she hates them!” Knowing good and well that his mother just made mushrooms as part of dinner. I think my mouth fell to the floor. I couldn’t believe he called me out like that. I ended you putting some mushrooms on my plate because that’s just good manners. Much to my surprise I didn’t hate them.

After years of eating mushrooms now, I’ve been able to develop some amazing recipes. That’s where this recipe comes in. I almost wasn’t going to post because it is so simple. But I decided too because if you like mushrooms you’ll love this recipe. It’s very simple. Maybe a little more time consuming because it does take time to get to the golden mushroom we are looking for with this recipe since there is so much water in mushrooms. The mushrooms need to be cooked until the liquid is completely gone which may take some time. Trust me it’s worth it! Check it out and I hope you enjoy it!

Buttery Garlic Portobello Mushrooms

Ingredients:
16oz sliced Portobello mushrooms
4 garlic cloves, minced
1 T olive oil
3 T butter
2 t garlic powder
2 t onion powder
2 t dried parsley
salt, to taste
pepper, to taste

Directions: Heat a large sauté pan on high heat. Add in olive oil and let heat 1-2 minutes. Add in garlic and cook 2 minutes mixing constantly. Don’t let the garlic brown.

Next add in the mushrooms and cook several minutes. In order to get a golden mushroom you need to cook the mushrooms to the point where the liquid is completely gone. This will take a while. Probably about 15-20 minutes. You will need to stir every couple minutes.

Once the liquid finally starts to evaporate you will need to cook another 7 minutes or so to get the golden brown color on the mushrooms. Once the mushrooms start to get golden add the butter and mix a few times as the butter melts. Season the mushrooms with garlic and onion powder and parsley and season with salt and pepper. Serve hot.

Cook Notes: You can definitely use white button mushrooms as well in this dish. Feel free to try some different spices in this recipe.

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Spinach Gratin (Keto Friendly)

I hope everyone had a wonderful weekend!  I’m now a week into doing Keto/low carb diet and so far it’s been pretty good.  I felt like this past week I had way more energy and I didn’t feel like I was craving sweets as much as I thought I would.

This past week has been pretty much protein in the form of some type of meat and than a vegetable side or a salad.  I’ve been trying my best to make veggies taste like something I’d want to eat more often.  So far it seems to have been working.

I made this spinach recipe this weekend and it came out phenomenal.  It was my first time making it and I’m pretty impressed.  Hey I’ll give myself a little pat on the back from time to time.

This recipe is simple to make and can be made ahead of time.  Perfect for a rather quick side dish. This is thicker than an average creamed spinach which is why it’s more of a gratin.  Give it a try!  I hope you enjoy it as much as I did.

Spinach Gratin (Keto Friendly)

Ingredients:

16 oz organic frozen chopped spinach, thawed and excess liquid removed
6 oz cream cheese
6 T full fat ricotta cheese
2 tablespoon butter
1/2 medium onion, diced
3 garlic cloves, minced
1/2 cup +2T  grated parmesan or Romano cheese
2 teaspoon garlic powder
2 teaspoon onion powder
2 teaspoon salt
1 teaspoon pepper

Directions:

Heat a medium sauté pan on medium high heat.  Make sure that as much liquid as possible is removed from the spinach.  You can do this by putting in a strainer and using a spatula to press down on the spinach to remove the liquid.

Add the butter to the sauté, once it starts to melt, add in the garlic and onion and cook for 3-4 minutes.   Next add in the spinach and mix.  To the mixture add in the cream cheese and break up and mix often.  Reduce the heat to low and stir occasionally until the cream cheese is fully melted.  Remove from the head and stir in the ricotta and all the seasoning.  Taste and add more salt and pepper to your liking.  Lastly mix in the grated cheese, save 2 T for topping.

Spread mixture in a greased oven safe dish and top with remaining 2 tablespoons of cheese.  Bake at 375 for 20-25.

Note: This dish Is perfect to make ahead of time. If you refrigerator make sure to add another 15 minutes or so to the baking time.

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Before going into the oven!

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After baking

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Close up!

 

 

Mushroom Duxelle Lasagna

Who doesn’t like a nice cheesy lasagna? That’s exactly what we have here. It’s a cheesy lasagna with a yummy mushroom duxelle filling. The first time I made mushroom duxelle was for beef wellington. I loved it so much I decided to try to put in this dish. It came out delicious and I had to share.

For the record, mushroom duxelle is like a mushroom paste or mixture made from mushrooms, onions or shallots with herbs and usually sautéed in butter. If you enjoy mushrooms, this recipe is for you. I could seriously eat the mushroom duxelle right out of the pan.

Try this recipe for a different spin on lasagna.

Mushroom Duxelle Lasagna

8-12 lasagna noodles, boiled al dente
20 oz mushrooms, (I used white button)
1 shallot, rough chopped
2 garlic cloves
2 t fresh parsley
2 T butter
1 t garlic powder
1 t onion powder
2 t dried basil
15 oz ricotta cheese
¾ cup shredded Italian cheeses, (I used a lasagna mix)
8-10 oz fresh mozzarella, sliced evenly
3/4-1 cup tomato sauce, (Any kind of your choice, more or less to taste)
Salt and pepper to taste

Extras:
Cooking spray
Large loaf pan

Directions: Preheat oven to 375°. In a food processor add mushrooms, garlic and shallot. Pulse until very finely chopped. Season mixture with fresh parsley, salt and pepper.

Heat a medium sauté pan on medium heat. Add the butter until it melts, then add in the mushroom mixture and cook on medium high heat mixing often until all the water cooks out. This may take 10-15 minutes. Let cool slightly.

In a medium bowl add the mushroom mixture, ricotta, garlic and onion powder and basil and mix well. Season mixture with salt and pepper.

Completely spray the large loaf pan with cooking spray. Spoon some sauce on the bottom of the pan, add 2 lasagna noodles to bottom and top with sprinkle of shredded cheese next add the mushroom mixture evenly and add 2-3 slices of fresh mozzarella lengthwise. Top with a little sauce and add lasagna noodles and complete the steps with the remaining ingredients. You should end with the fresh mozzarella and sauce.

Cover loosely with aluminum foil, bake in the oven 35-45 minutes. Remove the foil and cook another 10-15 minutes until the cheese is bubbling.

Let the lasagna sit 10-15 minute for it to settle before cutting and serving. Serve with garlic bread.

Notes: Use whatever mushrooms you have on hand, it’s delicious even if you use regular button mushrooms. Feel for to use more or less sauce. I like less sauce so I don’t use too much. You can double this recipe and make it in a larger pan. I choose to make in a large loaf pan because I was only making enough for 1 meal for 2 people. Make sure to get as much water out of the mushrooms as possible so it won’t affect the lasagna. In a pinch you can use no boil lasagna noodles. Just bake the lasagna according to the package.

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Zucchini Fries

I LOVE zucchini. It’s one of my favorite vegetables. My Mom’s always made sautéed zucchini with onions and butter and I’ve always loved it. Over the years I’ve tried to think outside the box and do something different since I love this ingredient so much.

I’ve used zucchini in everything from pasta to eggs. I first made these zucchini fries a few years ago when I was being healthy and had a craving for something salty and crunchy. Since I was dieting I couldn’t just have the French fries I wanted so I decided to try zucchini fries. They came out delicious. I baked them the first time I made them.

The zucchini fries I made today I actually fried. I fried in a little oil and let drain on a paper towel. They came out amazing. I used mini zucchinis I found at the store but I usually use regular size ones. Either will work. Check it out!

Zucchini Fries

Ingredients:
2 zucchini cut into fries or wedges or 8-10 mini zucchini cut in half
1/2 cup flour
1- 1 1/2 cups panko bread crumbs
3 eggs, whisked
2 T Romano cheese, grated
1/2 T garlic powder
1/2 T onion powder
1/2 T Italian seasoning
Salt & Pepper to taste
Oil for frying
Ranch dressing to serve (optional)

Directions: Make a breading station. Add whisked eggs to a bowl and add breadcrumbs with seasoning and cheese to a 2nd bowl. In a large zip lock bag add the flour and the pieces of zucchini. Shake the bag until the zucchini is coated with the flour. (Note: you can also do this step in a bowl.)

Bread the zucchini. Remove from flour, dip in egg and then coat in breadcrumb. Finish with all pieces and set aside. (You can bread all the zucchini and then put in the refrigerator for 15-20 minutes to help the breading stay on when frying.) Note: The breading doesn’t stay overly well on the skin side of the zucchini so it’s not abnormal for the breading to be coming off.

Heat a large sauté pan, Add in frying oil to cover the bottom and about 1 inch deep. Let heat up. You can use more oil if you want. I didn’t want to use too much. To check if you oil is hot enough you can drop a drop of water and make sure it sizzles or you can put the end of a wooden spoon in the oil and make sure there is bubbles coming from where the spoon is (This was a trick from Culinary School.)

Once the oil is ready start frying your zucchini in batches. Don’t over crowd the pan or that will bring down the temperature of the oil and you won’t get a nice golden and even fry.Cook for 2 minutes and flip over. If your using bigger pieces, you may need to cook 3-4 minutes on each side. Remove from oil and place on a paper towel. Continue with remaining pieces. You can add the zucchini to a baking sheet pan and place in a low oven, about 325° degrees to keep warm. This is a great idea if your making a lot at one time. Season the zucchini fries with salt to taste. Serve immediately.

Notes: Don’t forget to put on a paper towel after you take out of the oil. If you skip this step your zucchini may get very soggy due to the oil absorbing in the zucchini. Season with salt once you take out of the oil because then the salt will stick to the fries better. Serve with ranch dress if you’d like.

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Eggplant Parmesan Sliders

This is a perfect dish fot lent! The first time I made this dish I was so surprised how delicious it was I had to make again. It may be a little more time consuming but you will not regret it one bit.

I’m a complete meat eater. Unfortunately, I’m not any where a vegetarian or do I claim to be. I do like to however incorporate some meatless dishes into my week of food planning. If you are vegetarian and want a fun take on a “slider” give it a try or even if your a carnivore like me and want a meatless dish take a peek. It’s sure to be a crowd pleaser and a recipe you’ll be coming back to in the future.

Eggplant Parmesan Sliders

For the Eggplant:
1-Medium Size Eggplants, sliced ½ inch thick, peeled
2- Large Eggs
1 ½ C- Italian breadcrumbs
½ C- Parmesan or Romano Cheese, finely grated
½ T- Italian Seasoning
½ T- Garlic Powder
½ T- Onion Powder
Sprinkle: Salt (Extra to draw out moisture of eggplant)
Sprinkle: Pepper

Slider:
10-12-Slider Buns
1C- Marinara Sauce (Homemade or store bought)
10-12 slices of fresh mozzarella (I buy the one pre-sliced)

Directions: Remove moisture from eggplant by adding sliced eggplant to a strainer. Generously sprinkle salt over the eggplant. Leave for 30-60 minutes. After, rinse the eggplant with cold water and lay out on a paper towel to dry. In a bowl mix together bread crumbs, cheese, and spices. In a separate bowl add eggs and whisk with a splash of water. Preheat Oven to 375° Degrees. Spray baking sheet with olive oil cooking spray. Set up a breading station. First dip eggplant in the egg wash, then in the breadcrumbs to coat, place on the baking sheet. Repeat for remaining eggplant. Bake in oven for 10-12 minutes until bottom is slightly golden brown, flip over for another 10-12 minutes until the other side is golden brown in color. The eggplant should still be slightly firm and not mushy.

Assembling Sliders: Add marinara sauce to bottom bun, place an eggplant slice on bottom bun and top with a slice of fresh mozzarella and finish with a dollop of marinara sauce. Repeat with remaining eggplant.

Notes: You may need a less or more breadcrumbs. It all depends. I always seems to need a little more. It varies depending on the eggplant slices.wp-image-2099971444