28th October 2008

    Lisa’s Mushroom Burgers

    Lisa’s been obsessed with making mushroom burgers since she heard her friend Cathy raving about the one she had in a Roseville restaurant. After scouring the net for recipes, she got ideas for the basic ingredient list and came up with this particular combination, featuring mixed wild mushrooms, breadcrumbs, oats, and spices. We dressed the burger with grilled onions, arugula, and chipotle mayo, and served it with baked acorn squash from our CSA box.

    Chris says:

    Whoa, these are awesome. Good job!

    Lisa says:

    They don’t need to be cooked more?

    Chris says:

    I don’t think so — the texture is perfect. Chewy in the middle, and a nice crisp crust.

    Lisa says:

    Well I’m glad you like them, we have four more left over!

    Chris says:

    Wahoo, I’ll take ‘em!

    Lisa says:

    They are pretty delicious… good job on the chipotle mayo.

    Chris says:

    Thanks for actually giving me something to do — you know it kills me when I’m not involved in the cooking… ;)

    Lisa’s Mushroom Burgers
    1 tsp + 1 tbsp olive oil
    3 cups coarse chopped mushrooms (we used a combination of cremini, shiitake and portobello)
    1/2 cup finely chopped onion
    6 cloves minced garlic
    2/3 cup oats
    1/3 cup shredded parmesan
    2/3 – 3/4 cup breadcrumbs
    1/3 cup egg beaters
    1 tsp dried parsley flakes
    1 tsp oregano
    1/2 tsp salt
    1/4 tsp pepper

    Heat 1 tsp oil in large saucepan. Saute the mushrooms, onions and garlic over low heat for about five minutes, or until soft. In large bowl, add mushroom mixture to oats, parmesan, breadcrumbs, eggs,
    parsley, oregano, salt and pepper. Mix well. Shape into patties. Heat 1 TB oil in large saucepan. Fry patties, cooking about 4 minutes on each side – or until golden brown.

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    posted in Main Dishes | 20 Comments

    24th October 2008

    Red Chileatole with Mushrooms, Corn, Peppers, and Chicken

    This is a perfect recipe to adapt to the vegetables you happen to have on hand.  Our CSA box came loaded with corn on the cob and mushrooms, so I modified a recipe from Rick Bayless’s Mexican Everyday to use the fresh vegetables of the day.  As the book suggests, one of the great things about this soup is that once you master the base broth, the variations are limited only by your imagination.

    Lisa says:

    Wahoo! I love walking in the door to a meal that’s ready to go!

    Chris says:

    I like not feeling rushed on nights that you’re home late.

    Lisa says:

    Nice. Is it spicy?

    Chris says:

    Shouldn’t be — ancho powder is relatively mild; it has a slightly smokey flavor.

    Lisa says:

    Mmmmm… the masa harina really gives it a nice consistency.

    Chris says:

    Totally — and the flavor goes really well with the fresh corn kernels. The starch from juicing the cobs also helps thicken it.

    Lisa says:

    I like how thin you cut the chicken.

    Chris says:

    Yep — it cooks pretty quickly that way.

    Lisa says:

    Well this soup is disappearing pretty quickly this way.

    Red Chileatole with Mushrooms, Corn, Peppers, and Chicken
    1 tbsp extra-virgin olive oil
    1 medium white onion, halved and sliced
    4 cloves garlic, peeled
    2 tbsp ancho chile powder
    1 1/2 tbsp masa harina
    4 cups chicken broth, divided
    6 oz cremini mushrooms, stemmed and sliced 1/2 inch thick
    2 ears of corn
    1/2 poblano pepper, cut into 1/4-inch cubes
    1 large sprig fresh flat-leaf parsley
    3/4 lb boneless, skinless chicken breast, cut crosswise into 1/2-inch-thick slices
    salt, to taste

    Husk the corn. In a shallow bowl, hold ears of corn upright and, with a sharp knife, cut kernels from the cobs. Then with blunt edge of the knife, scrape juice from cobs. Discard the cobs.

    Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring until golden, about 7 minutes. Transfer the onion and garlic to a food processor or blender. Add chile powder, masa harina, and 1 1/2 cups broth; process until smooth.

    Return the puree to the saucepan. Bring to a boil over medium-high heat, stirring constantly, until slightly thickened, about 2 minutes. Add the remaining 2 1/2 cups broth, mushrooms, corn kernels and juices, poblano pepper, and parsley and return to a boil. Reduce heat to medium-low and simmer for 10 minutes. Stir in chicken and continue to simmer until cooked through, 6 to 8 minutes more. Taste and add salt if needed. Remove parsley and ladle into soup bowls.

    3-4 Servings

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    posted in Main Dishes, Mexican, Mexican Everyday | 2 Comments

    21st October 2008

    Basque Fish and Potato Stew

    Here’s another really easy weeknight dish; we based the recipe on one found in Fresh Spanish. Traditionally, this stew is made with tuna, but any firm-fleshed fish will work. We used mahi-mahi and were very pleased with the results.

    Lisa says:

    Yay soup! 

    Chris says:

    This cold weather certainly gets me in the mood for it… 

    Lisa says:

    What fish is this? 

    Chris says:

    Mahi-mahi, but the original recipe used tuna… 

    Lisa says:

    Mmmm, it’s good. 

    Chris says:

    Capers rule. They’re like little bursts of salt. 

    Lisa says:

    So’s the salt. 

    Chris says:

    Okay, tonight you earn the sigh…

     

    Fish and Potato Stew
    12 oz mahi-mahi (or any firm-fleshed fish), cut into large bite-sized pieces
    1 1/2 tbsp olive oil
    red onion, halved and thinly sliced
    4 cloves garlic, thinly sliced
    3 small roma tomatoes, skinned, seeded, and chopped
    1 bay leaf
    1/2 red bell pepper, cored, seeded, and diced
    1/2 tbsp mild paprika
    3/4 lb potatoes, peeled and cut into large bite-sized pieces
    salt and fresh ground black pepper
    parsley, chopped
    capers

    Arrange the fish in a shallow bowl and salt and pepper to taste. Cover and set aside.
    Heat the oil in a medium-sized saucepan, add the onion and garlic, and cook over medium heat until softened. Add the tomatoes, bay leaf, bell pepper, paprika, and potatoes, and stir to mix well. Add just enough water to cover and bring to a boil. Reduce the heat and simmer for 25 minutes until the potatoes are tender. Add in the fish, return to a boil, and cook for an additional 4 minutes. Serve ladled into bowls and garnish with parsley and capers.

    2 Servings

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    posted in Fresh Spanish, Main Dishes, Spanish | 10 Comments

    20th October 2008

    Chicken, Mango, and Rice Salad

    Tonight’s salad comes from Food & Wine’s Quick From Scratch Herbs & Spices Cookbook — I’ve said it before, but these recipes do indeed live up to the name: they’re certainly very quick to prepare. Also, more than any other cookbook we’ve used, the meals end up looking almost identical to the pictures in the book. :) Perhaps it’s due to the simplicity of the recipes themselves?  Nothing wrong with that; simple recipes are perfect for quick weeknight dinners…
     

    Chris says:

    We heart cilantro. 

    Lisa says:

    I think everyone knows that by now. 

    Chris says:

    So, what’s the verdict? 

    Lisa says:

    Delicious — and nice sized portions! 

    Chris says:

    I know! I’m glad I cut the recipe in half and just made two servings’ worth. 

    Lisa says:

    That rules. I love the mango, it adds just enough sweetness.

    Chris says:

    I’m a fan of the avocado. With the avocado, onion, and cilantro, it’s almost like a deconstructed guacamole!

    Lisa says:

    Uh… sure… and where does the rice and chicken fit in?

    Chris says:

    In my mouth, obviously.

    Lisa says:

    Oohh, my goodness…

    Chicken, Mango, and Rice Salad
    1 1/2 cups uncooked rice
    1 1/3 lbs boneless skinless chicken breasts
    1/3 cup olive oil
    1 1/4 tsp salt
    3/4 tsp fresh ground pepper
    3/4 cup chopped red onion
    1 mango, peeled and cut into 1/2 inch dice
    1 avocado, peeled and cut into 1/2 inch dice
    3 1/2 tablespoons lime juice (about 2 limes)
    3/4 cup chopped cilantro

    Cook the rice in a large pot of boiling, salted water for 10-15 minutes, or until done. Drain and set aside. Salt and pepper both sides of the chicken breasts, then grill until done, about 5 minutes on each side, depending on thickness. When chicken is cool enough to handle, dice into 1/2 inch pieces. Toss the rice, chicken, onion, mango, avocado, and the oil, salt and pepper, lime juice, and cilantro.
    Can be served warm, or refrigerate for at least an hour and serve cold.

    4 Servings

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    posted in Main Dishes | 3 Comments

    14th October 2008

    Tuna Steaks on Cilantro Noodles

    Lisa has running group on Tuesdays, so I try to find recipes that can be prepared relatively quickly and don’t depend on exact timing — and so we can eat as soon as she walks in the door! This pasta dish from Fitness Food fit the bill: tuna steaks are grilled and placed upon a bed of wheat-noodles that have been tossed with plenty of cilantro, green onions, and an asian-inspired dressing. Any recipe that includes the words “one large handful of cilantro” gets my vote!

    Lisa says:

    Fitness Food rules.

    Chris says:

    See? You go for a run, you have run-worthy food waiting for you when you get home.

    Lisa says:

    I love the green onions.

    Chris says:

    …and of course, the cilantro?

    Lisa says:

    Of course!

    Chris says:

    I’d totally make this again if we wanted a quick pasta-and-fish meal. It took all of 20 minutes to make.

    Lisa says:

    Good, because I’d totally eat it again!

    Tuna Steaks on Cilantro Noodles
    1 1/2 tbsp lime juice
    1 tbsp fish sauce
    1 tbsp sweet chili sauce
    1 tsp sugar
    1/2 tsp spicy sesame oil
    salt
    pepper
    oil spray
    2 6-oz tuna steaks, at room temperature
    8-oz wheat linguine
    3 green onions, thinly sliced
    1 large handful cilantro leaves, chopped
    lime wedges

    Mix the lime juice, fish sauce, sweet chili sauce, sugar, and oil in a small bowl with a whisk, and set aside.
    Pat the tuna steaks dry and season with salt and pepper. Heat a grill pan over high heat and spray with the oil. Add the tuna and cook for 2 minutes on each side, or until cooked to your liking. Transfer the steaks to a warm plate, cover, and keep warm.
    Meanwhile, place the noodles in a large pot of salted, rapidly boiling water and cook according to package directions, until al dente. Drain well. Add half the dressing, half the scallions, and half the cilantro, and toss well.
    Divide the noodles between two plates, then place a tuna steak on each. Mix the remaining dressing with the scallions and cilantro and drizzle over the tuna and noodles. Serve with the lime wedges.

    2 Servings

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    posted in Fitness Food, Main Dishes | 6 Comments


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