Showing posts with label mushrooms. Show all posts
Showing posts with label mushrooms. Show all posts

Thursday, August 18, 2011

Sweet 'n Tangy Kiwi Dressing & Alaska Salad -- Friday Potluck Recipe Hop #47

One of the only things in the fridge when I returned home was a container filled with kiwi fruit. After pawning some of the kiwis off on various grateful friends, I was still left with 8-10 kiwis. I came to the conclusion that I was going to have to do something with them.

I love kiwis... the fruit, the birds and the people. However, outside of eating them plain, which I had already burned out on, I had no idea what to do with them.

So I did what any sensible lady would do when faced with such a dire dilemma, I turned to Google.

I found a lovely blog That British Woman, which has lots of fun posts.

Back to the matter at hand though -- kiwi fruit! She has a post titled 50 + 1 Recipes for Kiwi Fruit, a round up of some of her favorite kiwi recipes from which I was able to draw wonderful inspiration.

Taking inspiration from recipe number 33, and the contents of my fabulous CSA box, I created an amazing, mainly Alaska-grown salad. The salad didn't feature my mystery veggie, which turned out to be kohlrabi, because I had no idea what to do about it; you can read about my adventures with kohlrabi another day.

However, complete with Alaska red and green leaf lettuce, tomatoes, zucchini, broccoli, carrots, and non-Alaska grown baby bellas, 1/2 apple, and bleu cheese, this spectacular salad goes perfectly with the new kiwi fruit dressing.


Sweet 'n Tangy Kiwi Salad Dressing
as seen here

3 Kiwifruit, peeled and chopped
1 tbsp Grated Fresh Root Ginger
5 tbsp Olive Oil
The juice of 1 Lime
Salt and Black Pepper

Puree all ingredients in a food processor, then add to your salad.

*Note: the original recipe calls for 2 Kiwi and 1 teaspoon of ginger; however the dressing tasted too olive oil-y for me. Adding an third kiwi and the additional ginger made a fantastic flavor, though the dressing was a little thick. This is a keeper.


In addition to Friday Potluck, I'm pleased to be linking this up to

And now, on to Friday Potluck!

I love all of the recipes that you've been bringing by, and can't wait for this week's edition!

grab the code!

Just a few quick and easy rules for joining the party:

1. Link directly to your recipe (not your main blog).
2. Only one recipe per blog each week.
3. Be sure, in the linked blog post, to link back here to Friday Potluck @ EKat's Kitchen using the button above or text.
4. Have fun, do some visiting and enjoy!


Tuesday, June 7, 2011

Low Carb Portabello Burgers w/ Kidney Beans

Ready for an incredibly tasty burger?

I was too! I'm doing a cleanse - the Advocare 24 Day Challenge - so I haven't been cooking a whole heck of a lot. That's why you haven't seen too many posts from me recently... that and life has been C-C-C-razy!

I've been craving pasta like you wouldn't believe. A visit to the grocery store today for a few needed items, had me gasping over the chip aisle. I prevailed though. Here's a tasty treat that's nutritious, filling and delicious!

I originally found the recipe on e-How and ended up making several adjustments. I can't find it again for reference, but this is a really tasty treat.

1 14 oz can kidney beans, no salt added, drained and rinsed
1 medium carrot
1 cup portabello mushrooms, chopped
1/2 onion
1/2 large orange or yellow pepper (or one whole small), seeded
1 cup panko bread crumbs
1 egg
2 tbsp ketchup
1 tbsp garlic powder

6 small slices tomato
3 large leaves romaine lettuce
horseradish dijon

Using a food processor, shred your carrot. Add the beans and all other ingredients, except the tomato and lettuce.The original recipe calls for the mix to cool for an hour, but I was hungry, so I just split into six patties and broiled for about 5 minutes on each side.

Plate up on half a lettuce leaf, topped with a small amount of horseradish dijon and a small slice of tomato.


Linking this up to:

Miz Helen’s Country Cottage

Wednesday, May 4, 2011

Cremini Chicken Marsala over Pesto Pasta

This is one of those recipes that grew from a glimpse into the fridge to see what was there and a lightning bolt of inspiration. I was already planning a pesto with fresh basil, and I decided to make a bruschetta (which ended up becoming a pesto bruschetta).

We had lots of cremini mushrooms begging to be eaten, so I decided to make cremini chicken "marsala" -- this may be a bit of a misnomer, since I have never made a marsala and don't have marsala wine, but it was fantastic anyway!

Cremini Chicken Marsala
olive oil
2 cloves garlic
4 oz cremini mushrooms, sliced
red wine
2 chicken breasts, cubed
1/4 onion, sliced thinly

Heat oil in a pan and saute garlic until golden. Add the mushrooms and a splash of red wine.

If needed, add more wine and oil, a splash at a time. Saute mushrooms until the color is just right.

Set the mushrooms aside, leaving the juice in the pan. Add onion and saute till translucent. Then add chicken.

Once the chicken is cooked, add the mushrooms back in. Add a splash of red wine and a little bit of water to deglaze the pan and create a gravy. Saute together until the sauce thickens (it's ok to add a bit of flour if it just won't thicken).

Remove from heat and serve with pesto pasta.

Pesto Pasta
basil leaves
balsamic vinegar
olive oil
1-2 garlic cloves
freshly grated parmesan
16 oz pasta, cooked to al dente

Combine all ingredients, except for pasta, into the food processor. Blend until you achieve the texture you like and then stir into the pasta.

This was so tasty and delicious. Can something be tasty AND delicious? I submit that it can be all that AND delectable.

Please enjoy.

Proudly linking this up to these linky parties -- please check them out and find some fantastic menu inspirations!

grab the code!

Miz Helen’s Country Cottage Foodie Friday @ Designs by Gollum

Thursday, October 7, 2010

Delicious Portabella Alfredo & Friday Potluck!!!

Friday Potluck time again!!! :)

I very much love seeing everyone's posts and exploring all of your blogs and recipes! Can't wait to see what you all bring to the party this week!

Also, thank you kindly to Alex @ A Moderate Life for letting me know that my Twitter button was down. It's back up and working now, so follow away! :)

This week, I'm bringing a Portabella Alfredo Pasta dish. Great as a side and DEE-LISH-US!

Yum! I've been thinking about this delicious flavor combination ALL day. I love the smoky and creamy combination the mushrooms and the cheese make, as well as the hint of garlic. Inspired in part by the Olive Garden's creamy portabella sauce (which I've been dreaming about since I first tried), this recipe makes no real attempt to be especially healthy, but it is delicious -- and I love it.

Delicious Portabella Alfredo

2 portabella caps, roughly chopped
1 tsp minced garlic
1/4 cup white wine (I used Chenin Blanc)
4 oz prepared Alfredo sauce
1 packet of McCormick's alfredo mix
1 cup milk
3 tbsp butter
1/2 cup freshly grated parmesan
1/2 cup freshly grated white cheddar
1 16 oz package pasta
salt and pepper to taste

In a large pasta pan, boil water, and prepare pasta according to package directions. Set drained pasta aside.

Place portabella pieces, garlic, and wine in medium sauce pan and cook on low until the mushrooms start to give up their liquid. Add prepared Alfredo until mixed well with the wine and mushroom "juice". Next add the sauce packet, the milk, and the butter; mix together well. Add cheeses and bring to a bubble. Once thickened, remove from heat and pour over the pasta.

Serve and enjoy!

Although normally I would make my own alfredo sauce using the recipe of the fabulous Betty Crocker, I'm in the get rid of as many "extras" as possible mode. We had some leftover prepared alfredo from making Jalapeno Artichoke Spinach Dip, so I used that and the sauce packet. In part to clean out the fridge, in part to simply use them up, and, in part because I was tired, and they made my life easier!

If making your own alfredo, consider making a double batch of Betty Crocker's recipe.

I'd be very curious to try baking this, with a topping of additional cheddar or parmesan to make the top crunchy, but tonight, the hunger pangs sank in and YUM!!!

Saturday, September 25, 2010

Portobella Black Bean "Salad" Sandwiches

Several years ago I saw a recipe somewhere for Bean and Portabella burgers. I couldn't find the recipe again, but knew that I wanted to make some today. I love mushrooms and I love black beans. Though what I ended up with wasn't burgers, I got some delicious sandwiches. Here is the recipe I created:

Portabella-Bean "Salad" Sandwiches
1 can black beans (no salt added), drained
2 large portabella caps, diced and separated
1 tbsp red wine vinegar
2 large green onions (or 3-4 smaller), diced
2 tbsp garlic powder
1/4 cup flour
6 kaiser rolls
olive oil
white cheddar slices

Basil Dijon Curried Mayo
1/2 cup mayonnaise
1/2 cup dijon mustard
3-4 leaves basil (I used some that I dried this summer)
2 tsp curry powder

(Printable Recipe)

First, brush olive oil onto the split kaiser rolls and grill until toasted. Set aside.

Next, combine the basil leaves, curry powder, mayo and mustard into a food processor and run until well mixed. Set aside.

In a food processor or blender, mix the beans, one portabella cap, the vinegar, 1 tbsp garlic powder and one green onion. This creates your paste.

 Pour the paste into the bowl and add the second portabella cap the second green onion and the rest of the garlic powder. Mix. Add flour to thicken (you may need more).

I fear I didn't drain my beans well enough, because instead of nice patties for burgers (as I intended), I got a delicious gooey mixture, with a consistency not unlike chicken salad.

As K watched me struggle to achieve the right consistency, he said, "You know, you could add some hamburger."

"These are bean and mushroom burgers, K, they're vegetarian."

"Oh, right."

Photo Op

Instead of adding K's suggestion of hamburger, I added more flour. I then pattied and placed on a plate for the photo op. Then, certain that they wouldn't grill quite right, I placed on tin foil. Important - grease your tin foil (I didn't).

He watched, amused, as I valiantly toiled away making gooey patties. "You know, a little meat might make that stick together better. It sticks to itself really well."


"Oh right, vegetarian. Got it."

So he trundled the tin foil tray of patties out to the grill. A few minutes later: "Honey, I need some more tin foil, they're sticking to the bottom."

This should have been my first clue that they would also stick to the top. But no.

Though I had hoped that, in cooking, the patties would thicken up nicely, this was not to be.

We removed the now hot mixture from the tin foil, then spread on the kaiser buns, along with the mayo mix, and served with white cheddar and lettuce.


I built the sandwiches and we sat down to eat. As we ate, we discussed ways to make these more burger-like.

"Maybe more flour."
"Maybe more mushroom."
"Maybe pan frying them."
"Maybe breading and then pan frying."

Then, K pipes up, "How about adding some sausage?"

I just laughed. It was all I could really do. You know your husband comes from meat-eating farmers when..."

At least he agreed that they were absolutely delicious.

I'm linking this post to




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