Portobello Mushroom Burgers
1. Whisk together 1tbs of olive oil, 1 chopped garlic clove (or 2, depending on how much you love garlic!), and some finely chopped basil (fresh is best, but a sprinkling of dried will work fine). 2. Spread on portobello mushrooms and grill. We use our handy George Foreman, but a pan will also do the trick. 3. Chop a few slices of goat cheese (we used a sun-dried tomato variety that was super), roasted red peppers and artichoke hearts. 4. Pile together on a fresh bun with big, leafy lettuce. *Optional: Make a bit extra of the olive oil mix and use it as a spread on your rolls by whisking it with either mayo or Veganaise. Easy peasy and oh so yum! Gratefully, Trish
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B's not very big on consuming large quantities of carbohydrates, which is a real bummer for me since carbs are my best friend and I could live quite happily on just bread, cheese and wine for the rest of my life. But, since he does most of the heavy lifting when it comes to meal planning, shopping, cooking...I've seen my carbohydrate intake drop pretty significantly.
Recently, though, he calculated that it might actually be in his best interest to incorporate a few more carb portions into his diet. While he denied my immediate proclamation for a carb party celebration (I had noodle hats already designed in my mind), it has been fun for me to find ways to wiggle in a variety of options to our meals. This quick and tasty dish is a new favorite of ours; balancing as well as satisfying my insatiable pasta cravings and still getting a healthy, heaping serving of vegetables in. 1. Begin to boil your favorite variety of pasta. We've become fans of these veggie versions. 2. Mix broccoli, artichoke hearts, olives, onion, green and red peppers in olive oil. Season with Italian spices (thyme, basil, oregano, etc). Heat on low for a few minutes. 3. Mix cooked pasta and vegetables together, either with a red sauce or just a bit more olive oil, serve immediately! Happy Carbing, Trish Kinder Bueno bar (my absolute sweet tooth weakness) swirled about in a PSU mug of peppermint hot chocolate.
You're welcome, Wednesday. B and I have become quite fond of cooking together in our cramped quarters--other than the inevitable mess we make, we're getting pretty good! For this first installment of "Studio Chefs" I present to you our version of an egg and veggie frittata.
All you need to do is: - Cook up 2 diced potatoes (we like to use our cast iron skillet for good flavor and browning) with olive oil, salt and pepper - Cut up your favorite veggies (we typically choose spinach, kale, green peppers, onion and mushroom) and add them to potato mix - Combine with eggs in a greased cupcake tin - Bake for 20-25 minutes at 350 degrees. - Top with salsa The best part about baking this treat on a Sunday is that you can store any leftovers in the fridge via a tightly sealed Tupperware container and enjoy a quick, delicious brekkie for the next few days. Perfect for busy work weeks :) In Gratitude, Trish |
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November 2023
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