Saturday, August 30, 2008

Spiced Garlic Mushrooms

Life has been crazy lately! I have been running all over the place trying to get my apartment in order. I moved in on Thursday and my room is complete, now we are in search of a nice couch to finish the living room.

Needless to say I haven't had much time to cook and am in a new kitchen so I wanted to start with something simple. These mushrooms are easy and delicious! They are the perfect side dish to anything (especially frozen dinners, which I have had to eat a lot of lately while unpacking). I have been loving Vegetarian Times lately because they have had nothing but great recipes.

I will try to update more often but I start my new job on Tuesday and am still getting used to my new kitchen so bare with me as I adjust to the New York lifestyle :)


Serves 6

2 Tbs. olive oil
4 cloves garlic, sliced
1 bay leaf
1/4 tsp. ground coriander
1 Tbs. chopped fresh oregano or 1/2 tsp. dried
1 cup dry white wine or water
1/4 cup fresh lemon juice
1 1/4 lbs. small button mushrooms
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper to taste

  • In large skillet, heat oil over medium-low heat. Add garlic, bay leaf, coriander and oregano and cook, stirring occasionally, until garlic starts to brown, about 5 minutes.
  • Stir in wine or water and bring to a boil.
  • Add mushrooms, parsley, salt and pepper. Reduce heat, cover and cook 10 minutes, shaking pan occasionally.
  • Remove pan from heat and using a slotted spoon, transfer mushrooms to a serving dish. Return skillet to heat and bring juices to a boil. Cook until liquid is reduced by half, about 5 minutes.
  • Discard bay leaf and pour liquid over mushrooms, cover and set aside to cool. If not serving right away, refrigerate and bring to room temperature before serving.
Nutritional Information
Per serving:
Calories 96, Protein 2g, Total fat 5g, Carbs 6g, Sodium 6mg, Fiber 1g

Friday, August 15, 2008

Veggie-Friendly Asian Lettuce Wraps

I am sorry I have been away for so long! Since my last post I have found a job and apartment in New York!! I will be working at a small PR firm in the city and living in lovely Brooklyn. I am moving on Thursday and right now my life is all in boxes, which can be frustrating when all you want is a sauté pan to try a new recipe :)

This recipe, along with the others on the page, are a great simple and tasty summer treat. Easy to make and eat these will go fast at any party!

I am sorry I haven't posted more but these next couple weeks will be a little busy so I will try to keep you posted on my life and great recipes! 

2 Servings

6 medium iceberg lettuce leaves (or leaves from another round, firm head of lettuce)
6 oz. (about 1 3/4 cups) ground-beef-style soy crumbles (like the ones by Boca or Morningstar Farms), defrosted if previously frozen
1 cup canned sliced water chestnuts, drained & chopped
1 cup bean sprouts
3/4 cup chopped shiitake mushrooms
1/2 cup chopped scallions
2 tbsp. light/low-sodium soy sauce
1 tbsp. dark brown sugar (not packed)
2 tsp. chili garlic sauce (found in the Asian foods aisle)
1/2 tsp. sesame oil

  • To prepare sauce, combine soy sauce, sugar, chili garlic sauce and oil in a small dish. Mix well and set aside.
  • Bring a medium pot sprayed with nonstick spray to medium heat. Place all ingredients except for the scallions and lettuce leaves into the pot. Add the sauce, and stir. Cook for 2 - 3 minutes.
  • Add scallions, cook for 1 minute more, and remove from heat.
  • Divide mixture evenly among the 6 lettuce "cups" and enjoy 'em wrap-style (fold 'n chew!).
PER SERVING (3 wraps): 220 calories, 3.5g fat, 971mg sodium, 30g carbs, 8g fiber, 10g sugars, 21g protein

Monday, August 4, 2008

Artichoke Wraps with Three-Veggie Slaw

Life has been interesting as always. I am still looking for a job and it is not very successful. I need to begin looking for an apartment and a roommate depending on where I end up living. Luckily cooking is a great stress reliever which has helped a lot. I have found that is I never watch another day time TV show it will be too soon!

On to the food now! This recipe is the perfect appetizer or lite lunch! I tried it out this weekend and couldn't get enough. They are quick and easy to make as well as easy to pack and travel so they will be great on your next picnic. It didn't take very long to make and it is easy for everyone to add or take out anything to make their wrap personalized just the way they like it!

Ingredient list:
5 servings
1/2 medium green bell pepper, very thinly sliced
3 Tbs. plain low-fat yogurt
1 Tbs. chopped fresh parsley
1 Tbs. minced red onion
2 tsp. fresh lemon juice
1/4 tsp. salt
1/4 tsp. freshly ground pepper
5 (9- to 10-inch) flour tortillas
2 medium carrots, shredded (3/4 cup)
1 1/4 cups very thinly sliced green cabbage
Artichoke spread
14-oz. can artichoke hearts, drained and halved
1 cup canned chickpeas, rinsed and drained
1/3 cup tahini
Small handful fresh parsley leaves
1 medium clove garlic, coarsely chopped
1/2 to 2 Tbs. fresh lemon juice
1/2 tsp. salt
1/8 to 1/4 tsp. freshly ground pepper
  • Make artichoke spread: In food processor or blender, combine all ingredients and 2 tablespoons water. Process until mixture is almost smooth but retains some texture and is slightly thicker than hummus if necessary, add more water by teaspoon to thin. Adjust seasonings to taste. Set aside or refrigerate if not using right away.
  • In medium bowl, combine cabbage, carrots, bell pepper, yogurt, parsley, onion, lemon juice, salt and pepper. Mix well.
  • In large skillet, warm each tortilla over medium heat just until soft and flexible, about 1 minute per side. Spread some artichoke mixture over each tortilla, leaving 1/2-inch border. Top with cabbage mixture, dividing equally. Fold bottom end of tortilla partially over filling, then roll into a bundle and serve.

Nutritional Information:
Per serving:
Calories 395, Protein 14g, Total fat 14g, Carbs 57g, Sodium 662mg, Fiber 10g