Sauteed Mushrooms with Baked Eggs

Sautéed Mushrooms with Baked Eggs

Sautéed Mushrooms with Baked Eggs

Mushrooms and eggs are a classic combo, and with good reason–they compliment each other so well.  This vegetarian dinner stars beefy, juicy sautéed mushrooms along with baked eggs and toasty croutons.  If you enjoy mushrooms and eggs separately, you will certainly enjoy them when combined like this.IMG_9255

Toasted flatbreads such as pita or naan add some crunch to this dish and help round it into a full meal.  Add a green vegetable or salad, you’re ready to sit down to a meatless, but “meaty” entree.

Toasted flatbread adds crunch.

Toasted flatbread adds crunch. This is whole-wheat flour tortilla.

A variety of mushrooms may be used here.   Almost all mushrooms available at the supermarket are cultivated, not wild, and are available year round.  The most common ones are the white button, cremini, or earthy portobellos.  A combination of mushrooms adds variety and a more complex flavor, so if shiitake or oyster “shrooms” are available they can be added also.

Round out your meal with a salad.

Round out your meal with a salad.

Sauteed Mushrooms with Baked Eggs

Yield:  Makes 4 servings

Ingredients:

  • 1 6-inch whole-wheat flatbread, such as naan, pocketless pita, or whole-wheat tortilla
  • 3 Tbsp. EVOO (extra virgin olive oil)

    Sliced mushrooms--any kind will do.

    Sliced mushrooms–any kind will do.

  • 2 cloves garlic, sliced
  • 1 small shallot, diced fine (optional)
  • 1 pound mixed mushrooms, trimmed and sliced 1/8-inch thick
  • coarse salt
  • red pepper flakes, optional
  • 1/4 cup white wine
  • 2 Tbsp. fresh thyme leaves, or 1 tsp. dried thyme
  • 4 large eggs, at room temperature

Directions:

1.  Preheat oven to 425*F.  Toast flatbread over the flame of a gas burner or under broiler.  Tear into 2-inch pieces; set aside.

2.  Heat oil and garlic in a large ovenproof skillet over medium heat, stirring, until garlic is fragrant but not browned, about 1 minute.

I added a little chopped shallot to mine.

I added a little chopped shallot to mine.

Increase heat to medium-high, add mushrooms, and cook, stirring occasionally, until tender and golden brown, about 10 minutes.

Add mushrooms to skillet.

Add mushrooms to skillet.

Season with salt and red-pepper flakes, if using.  Add wine, scraping up browned bits.  Stir in flatbread and thyme;  remove from heat.

Add flatbread and thyme.

Add flatbread and thyme.

3.  Make 4 shallow depressions in mushroom mixture and crack 1 egg into each depression.

I used only 3 eggs.

I used only 3 eggs.

Transfer to oven and cook until egg whites have just set, about 4 minutes.  Season eggs with salt and pepper.

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Note:  Try to keep the egg yolks runny.  When broken, they become an instant sauce that coats the crisp-edged flatbread and mushrooms.

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I served it with a salad consisting of romaine, avocado, and orange sections with  a ginger-sesame dressing.

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SOURCE:   Martha Stewart Living

 

 

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Steak and Tomatoes with Roast Potatoes

 

Steak and  tomatoes with roast potatoes.

Steak and tomatoes with roast potatoes.

 

Despite what I might say, I do my best cooking on the weekends.  I get no special pleasure out of week night cooking.  Usually it consists of something I can put together in under an hour or it grows out of planned leftovers.

Ideally cooking should be relaxing, a way to unwind at the end of a busy day, with maybe someone in the kitchen with you who enjoys cooking too, and likes to help out, or who might offer to wash the dishes.  Is my end-of-day-cooking like that?   No way!

So in an attempt to find that place where cooking is a pleasure, and I have lots of time to devote to meal preparation, on the weekend I try to plan something a little extra special.  A meal that we can linger over and perhaps enjoy a glass of wine with.   Granted this doesn’t happen as often as I would like it to, but once in a while I can pull it off.

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The post today includes a complete menu for just such a meal.  I prepared this on a weekend not long ago.  It took about an hour from when I started prepping the vegetables until it was ready to be served;  not a large investment in time, but a hugh payoff in pleasure.  The steak was perfectly rare, and the tomato topping was exactly right with it.  In addition I made seasoned roast potatoes, and broccoli rabé as side dishes.

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If you know someone who loves a good meat and potatoes meal,  make this one for them and watch them swoon first, then praise you for your genius.   ” Oh, it was nothing,  I just threw it together”

STEAK AND TOMATOES with ROAST POTATOES

Yield:  Serves 4

Ingredients:

  • 1 pound fingerling potatoes, halved (Yukon Gold potatoes make a good substitute, cut into wedges.)IMG_8898
  • 2 Tbsp; olive oil, divided
  • 1/2 tsp. kosher salt, divided
  • 1/2 tsp. ground black pepper, divided
  • 3 tsp. ground oregano, divided
  • 1  (1-pound flank steak)
  • 2 Tbsp. finely chopped shallots
  • 1 tsp.  minced garlic
  • 2 cups chopped tomato
  • 1/2 tsp. sugar
  • 1 tsp. balsamic vinegar

Directions:

1.  Preheat oven to 425*F.

2.  Combine potatoes, 1 Tbsp; oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a baking sheet, tossing to coat.

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Bake at 425*. for 25 minutes or until tender, stirring after 10 minutes.  Sprinkle with 2 tsp. oregano and toss to coat.

3.  Heat a large skillet over medium-high heat.  Rub steak with 1 tsp. oil;  sprinkle evenly with remaining 1/4 tsp. salt, and 1/4 tsp. pepper.  Add steak to pan, cook 4 minutes on each side or until desired degree of doneness.  Place steak on a cutting board; let stand 5 minutes.  Cut across the grain into thin slices.  Cover with foil to keep warm.

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4.  Return pan to medium-high heat.  Add remaining 2 tsp. oil to pan; swirl to coat.  Add shallot and garlic to pan; sauté 30 seconds.

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Stir in tomatoes, remaining 1 tsp. oregano and sugar.  Cook 1 minute.

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Stir in vinegar.  Spoon tomato mixture evenly over steak.  Serve with potatoes.

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For the Broccoli Rabé:

1.  Cut a 1 pound bunch of broccoli rabe into 1-inch pieces.

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Add to a pot of boiling water and cook for 3 minutes or until crisp-tender.  Drain.

2.  Combine the broccoli rabe,  2 tsp. extra-virgin olive oil, 2 tsp. balsamic vinegar, 1/4 tsp. kosher salt, and 1/4 tsp. black pepper in a large bowl;  toss to coat.    Sprinkle with 1 Tbsp. shaved Parmesan cheese.

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SOURCE:   COOKING LIGHT

Three Cheese Zucchini Stuffed Lasagna Rolls

Three Cheese Zucchini Stuffed Lasagna Rolls

Three Cheese Zucchini Stuffed Lasagna Rolls

It’s a good weekend for pasta.   You know how I know?   Every weekend is a good one for pasta.

That was easy!!

If there’s a reading nook and a good book involved in the weekend pasta plans….I’m there.

Seriously, though, there are some really good things happening in this dish of weekend pasta.  It’s the height of summer garden produce, so we’re taking full advantage of …..wait for it….. zucchini!!!    (again)

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This time it’s mixed with ricotta and Parmesan cheeses and stuffed into lasagna rolls that are then  topped with marinara sauce and mozzarella cheese–delicious, kid friendly, and kind to waist watchers.  You can make them a day ahead and refrigerate, or if you like to cook for the week(s) ahead, they are freezer-friendly.  This is a great recipe to make double of and share with someone in need, they’ll thank you!  (BTW they are vegetarian also, perfect for Meatless Mondays!)IMG_7947

By now you’ve discovered that these roll-ups are another way to use zucchini.  I’ve been thinking about lasagna a lot lately, but instead of making the traditional lasagna, these rolls are so much easier to make and they’re great for portion control.  I have made this same recipe using spinach in the filling, but when my neighbor brought me some zucchini from her garden I thought I’d try out this zucchini version instead.  These turned out so good;  light, not too filling but very flavorful.  I’m so glad that I have yet another way to use zucchini.

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If you plan to freeze these, you can freeze them individually in ziplock bags or freeze them as a finished dish ready for the oven.  You can also freeze any that you’ve baked, but didn’t finish eating.

THREE CHEESE ZUCCHINI LASAGNA ROLLSIMG_7933

Yield:   Makes 8 servings  @  240 cal./servings

Ingredients:

  • 8 lasagna noodles, cooked al dente
  • 1 tsp. olive oil
  • 3 cloves garlic, minced
  • 2 medium zucchini ( 7 oz. each), grated and squeezed dry
  • 1 cup + 2 tbsp. part skim ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1/2 tsp. salt
  • black pepper
  • 1  3/4 cups Marinara sauce
  • 1/2 cup part skim mozzarella cheese, shredded
  • fresh basil for garnish, (optional)

Directions:

1.  Preheat oven to 350*F.  Lightly grease or spray a 13 x 9-inch baking dish.   Ladle about 1 cup of sauce onto the bottom of the baking dish and set aside.

2.  In a medium nonstick skillet, saute garlic and olive oil over medium heat for about 1 minute;  add zucchini, salt and pepper to taste and cook about 4 -5 minutes, until soft.

Sauté garlic and zucchini till soft.

Sauté garlic and zucchini till soft.

3.  In a medium bowl, combine the zucchini, ricotta cheese, Parmesan cheese, egg, salt and pepper.  Stir to mix well.

Mix ricotta with the zucchini, Parmesan and egg.

Mix ricotta with the zucchini, Parmesan and egg.

4.  Lay out the lasagna noodles on a clean work surface.  Pat noodles dry with paper towels.  Spread about 1/3 cup filling evenly over each noodle.

Spread each noodle with 1/3 cup filling.

Spread each noodle with 1/3 cup filling.

Roll carefully and place seam side down into peppered baking dish.  Repeat with remaining noodles.

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5.  Ladle the remaining sauce over the lasagna rolls and top each one with 1 Tbsp. mozzarella cheese.

Ladle on more sauce and mozzarella cheese.

Ladle on more sauce and mozzarella cheese.

Cover dish with foil and bake for about 40 minutes or until the rolls are heated through and the cheese is melted.  Top with fresh basil if desired and serve hot.

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SOURCE:   Skinny Taste

Chicken and Tortellini with Asparagus and Zucchini

Most of us love pasta with red sauce.  They go together like peanut butter and jelly, or iced tea with lemon.  But let’s face it when the days are beautiful and warm we’d much rather be outdoors than in the kitchen making the sauce, cooking pasta and eating a heavy, hot meal.  Right about now I’m lightening up our meals, and including as many fresh,  seasonal, vegetables as I can work into our diet.  Pasta(s) still have their place, but are used a little differently.  The pasta assumes a secondary role rather than being the main focus.  In this recipe chicken and vegetables are the main focus and tortellini helps round out the meal for an all-in-one-pan entree, quick and easy to prepare.

Chicken and Tortellini with Asparagus and Zucchini

SERVES   4-6

  •  1 pound chicken tenders, cut into bite-sized pieces
  •  1  9oz.package refrigerated tortellini ( herb and chicken or any other flavor of choice)
  • 1  lb. fresh asparagus
  • 1 small-medium zucchini, cut into half-moons
  •  1/4 cup chopped green onions
  •  2 Tablespoons olive oil
  •  1 med. size red pepper, cut into thin strips
  •  1  8-10 oz.jar basil pesto (pictured here, homemade pesto)
  • 1/4 cup shredded Parmesan cheese
  • 2-3 Tablespoons sliced black olives (optional)

1.  Prepare tortellini according to package directions.  Meanwhile, snap off and discard tough ends of asparagus, and cut the asparagus into 2-inch pieces.

2.  Season chicken pieces with salt and pepper.  Saute in hot oil in large skillet over medium-high heat 6-7 minutes or until almost done. Remove to a platter and keep warm.

3.  In the drippings remaining in the skillet, sauté the onions  and red pepper over medium heat 1-2 minutes or until softened.  Increase heat to medium-high, add asparagus and  zucchini  and sauté 5-6 minutes.

4.  Stir in pesto,  and return chicken to skillet.  Cook, stirring occasionally, 2-3 minutes or until thoroughly heated.  Save aside about 1/2 cup pasta cooking water.  Drain the tortellini and add to skillet with additional cooking water to loosen the sauce as desired.

Sprinkle with Parmesan and sliced black olives if desired.  Serve immediately.

SOURCE:  adapted from  Southern Living Magazine

Spicy Tilapia Tacos with Avocado Mango Salsa

One day last week I was confronted with this situation–which happens rather frequently around here.  Mr. D. needed to work late, then go directly to a meeting before coming home for dinner.  Meanwhile, I needed to have my dinner on the early side, then go to a dance class in the evening.  My dilemma?  How to provide each of us with a nutritious meal which could be eaten at two separate times.  Are you familiar with this scenario?   I’d love to hear from you about the kinds of meals you serve when this happens.

My solution on this particular day was to make a tasty salsa that could be served with spice-rubbed tilapia, quickly cooked as needed; and served in a toasted corn tortilla.  I also prepared a tossed green salad to round out the meal, dressing to be added when eaten.

Here’s how it went together:

AVOCADO-MANGO SALSA

  • 1 cup diced peeled avocado
  • 2/3 cup diced peeled ripe mango
  • 1/4 cup chopped green onions
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped cilantro
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon salt

Mix together all the salsa ingredients in a medium bowl, and set aside for flavors to meld.  This is a delicious salsa that I make often in warm weather.  I love salsas made from fresh ingredients, don’t you?

SPICY FISH FILLETS (TILAPIA)

  • 1 tablespoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1 clove garlic, minced fine
  • 1 pound fish fillets  (we are partial to tilapia)
  • 1 tablespoon vegetable oil
  • 8 Corn tortillas  (6-inch)
Combine the first 5 ingredients ( thru garlic ).  Rub well over both sides of fish fillets.  These can be prepared in advance up to this point.  Refrigerate, and have ready for cooking as needed.
Place a medium skillet over medium-high heat.  Add the vegetable oil to pan, swirl to coat.  Add fish;  cook 2-3 minutes per side, depending on thickness of fillets.  Remove to a platter and keep warm.
Warm corn tortillas in hot skillet, about a minute per side to warm and soften.
YIELD:  SERVES 4