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 :)

Ingredients:

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

Directions:

• 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

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! 

Ingredients:

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

Directions:

• 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

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

Directions:

• 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

Sicilian Pasta Salad

This recipe is easy to make and even easier to enjoy. While I have had a lot of free time on my hands lately I don't want to spend it all cooking in the kitchen. This pasta salad is the perfect compliment to a picnic at the beach or an easy and relaxed barbecue with friends.

If you want to add a little more protein add some red kidney beans and not only does it add to the flavor but makes this side dish an entree.

Ingredient list:
6 Servings

12-oz. jar marinated artichoke hearts with liquid
1/4 cup oil-packed, sun-dried tomatoes, drained and thinly sliced
1 to 2 Tbs. red wine vinegar to taste
1 Tbs. chopped fresh oregano or 1 tsp. dried
6 oz. part-skim mozzarella cheese,preferably fresh, diced
Salt and black pepper to taste
1 medium yellow summer squash, halved lengthwise and sliced 1/4 inch thick
1 tsp. salt
8 oz. pasta shells or rotini (pasta twists)
2 cups fresh green beans, trimmed and cut into 1-inch lengths

Directions:

• Bring large pot of water to a boil. When water boils add 1 teaspoon salt and pasta, stirring to prevent sticking. Cook, stirring occasionally, until al dente, about 10 to 15 minutes.
• Meanwhile, steam green beans and squash separately until each is just tender. Rinse under cold running water and drain well.
• Drain pasta, rinse under cold running water and drain well. Transfer to large serving bowl. Add green beans, squash, artichokes with liquid, tomatoes, vinegar, oregano, cheese, salt and pepper. Toss to mix and coat. Serve at room temperature.

Nutritional Information
Per serving:
Calories 251, Protein 12g, Total fat 10g, Carbs 31g, Cholesterol 20mg, Sodium 455mg, Fiber 5g

Artichoke-Parmesan Turnovers

I love artichokes and wanted to try something different for my little get together this weekend and I found this recipe and discovered a new hit among my friends. This was easy to make and even easier to eat! At first I wasn't sure about the dipping sauce they suggested but it made all of the flavors pop.

Try this at your next party!


Ingredients list:

Serves 10 (makes 30 turnovers)

Roasted Apple Aioli
1 Granny Smith apple
1 cup mayonnaise
1 tsp. apple cider vinegar

Turnovers
1 17.3-oz pkg. frozen puff pastry, thawed
1 15-oz. can artichoke hearts, rinsed and drained
3 oz. low-fat cream cheese
1/2 cup grated Parmesan cheese
1 shallot, quartered
1 1/2 tsp. lemon zest
1 large egg, lightly beaten

Directions:

• To make Roasted Apple Aioli: Preheat oven to 350F. Bake apple covered with foil in baking dish 30 minutes, or until soft. Remove core and scoop out flesh. Mash with mayonnaise and vinegar.
• To make Turnovers: Preheat oven to 350F. Pulse artichokes, cream cheese, Parmesan, shallot and zest in food processor until blended but chunky.
• Roll 1 sheet puff pastry into a 12x12-inch square. Cut into 15 3-inch rounds. Repeat with remaining pastry sheet.
• Spoon 1 tsp. filling on each pastry round. Fold in half, then press edges with fork to seal. Transfer to greased baking sheet.
• Brush turnovers with beaten egg, and bake 15 minutes, or until golden. Serve with Roasted Apple Aioli.

Nutritional Information:

Per turnover: Calories 136, Protein 2g, Total fat 10g, Carbs 7g, Cholesterol 13mg, Sodium 209mg, Fiber 1g, Sugars 1g

Rustic Peach-Blueberry Tart

Life has recently become much more complicated. I have started to look for jobs in Boston and New York because the job market right now is not looking good. Also, I have started to try and pack but wow that is overwhelming. I have lived in the same apartment for 3 years and in that time I have accumulated a lot of stuff! My lease is up in my apartment September 1st so I have to make some major decisions before then. I think if I don't have a job in either city I will move out to New York because I will have someone to live with and I have wanted to live there for a long time.

Anyways, one way I relieve all the stress in my life is through cooking! With the recent heat and humidity in Boston I tried out this recipe and it was the perfect light summer dessert. It is easy to make and delicious to eat! My friends all couldn't get enough, especially when I put vanilla-bean ice cream on top! You have to try it for your next party!


Ingredient list:
Serves 8

Cornmeal Crust

3/4 cup all-purpose flour

3/4 cup yellow cornmeal

1/2 cup sugar

1/8 tsp. salt

6 oz. Neufchâtel cheese, diced (I found it in Whole Foods)

4 Tbs. (1/2 stick) butter, diced

Peach-Blueberry Filling

5 medium-size peaches, peeled, pitted and sliced (about 5 cups)

1 1/2 cups blueberries

1/3 cup sugar

3 Tbs. fresh lemon juice

2 Tbs. cornstarch

1/4 tsp. ground cinnamon

Ice cream or 2 cups sweetened whipped cream, optional

Directions:

• To make Cornmeal Crust: Pulse flour, cornmeal, sugar and salt in food processor 2 or 3 times to combine. Add cheese and butter, and blend until dough resembles coarse meal. Add 3 Tbs. cold water, and pulse several times, or until dough comes together. Pat into a flat disk, wrap in plastic wrap and chill 1 hour, or overnight.
• Preheat oven to 425F. To make Peach-Blueberry Filling: Toss peaches, blueberries, sugar, lemon juice, cornstarch and cinnamon in large bowl. Let stand 15 minutes, or until sugar is dissolved.
• Place sheet of parchment paper on work surface, and sprinkle with flour. Roll dough into 12-inch round. Fold in edge 1/2 inch to create sides. Slide parchment and dough onto ungreased baking sheet or pizza pan.
• Spoon fruit in center of crust with slotted spoon. Discard juices. Bake 15 minutes. Reduce heat to 350F, and bake 20 minutes more, or until crust is crisp and brown. Let cool 10 minutes. Slide tart from parchment onto serving plate. Serve warm or at room temperature, and top with ice cream or whipped cream, if desired.

Nutritional Information:
Per Serving: Calories 319, Protein 5g, Total fat 11g, Carbs 52g, Cholesterol 31mg, Sodium 123mg, Fiber 3g, Sugars 29g

Tofu with Tomato-Mushroom Sauce

This recipe was another great find from Yahoo. I tried it and I found it is best if you serve it over rice or tossed with some pasta. It didn't fill me up as much as I had liked but after I added another form of carbohydrate it became more filling. Also, if you are a huge fan of cheese, like me, feel free to add more cheese! I found adding some parmesan cheese compliments this dish well.

Make sure you use fresh mushrooms as well! It can make or break the dish! I just went to dinner the other night and had an amazing mushroom tortellini that I am going to see if I can recreate. I am a huge mushroom fan so if you know of any great recipes that use them let me know!


Ingredients:
Serves 4

14 ounces extra-firm tofu, preferably water-packed
2 teaspoons extra-virgin olive oil
2 medium tomatoes, coarsely chopped
1 1/2 cups sliced mushrooms
2 tablespoons prepared pesto
2 tablespoons crumbled feta cheese


Directions:

• Drain and rinse tofu; pat dry. Slice the block crosswise into eight 1/2-inch-thick slabs. Coarsely crumble each slice into smaller, uneven pieces.
• Heat oil in a large nonstick skillet over high heat. Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes. Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more.
• Add tomatoes and mushrooms and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more. Remove from the heat and stir in pesto and feta.

Nutritional Information:

Per Serving: Calories: 185 cal, Carbohydrates: 6 g, Dietary Fiber: 1 g, Fat: 13 g, Protein: 13 g, Sugars: 2 g