Mushroom Kale Rice Bowl


I have been on a vegetarian kick this week if you haven’t noticed. It is just too hot here in South Carolina to sit down to a meal of meat and mashed potatoes. And honestly, I’m not feeling meat lately (sorry to my meat lover followers). The vegetarian dishes I’ve been making this week have been SO good and it doesn’t have anything weird in it like tofu (sorry to my tofu lovers but it is a little too bouncy for me). Anyways what I am trying to say is that I think many people would love this if they would venture out a little and try some awesome veggie dishes!

Also, as you may have noticed, I plated my dish without rice. I was really hungry, ok? It was good with out, but if you need some extra carbs to fill you up, go ahead and eat the rice with it!

Mushroom Kale Rice Bowl
Adapted from: Blog Babble

Serves 4
4 cups cooked white rice
2 bunches of kale, chopped
2 portabella mushrooms, sliced
1 cup onion, diced
2 tbsp olive oil
salt/pepper for mushrooms
2 tbsp peanuts

Prepare rice in rice cooker and cook according to directions. Slice portabella mushrooms and chop up kale. In a large soup pot, heat 1 tbsp olive oil and add kale over medium high until done (not too soggy, not too crunchy) Prepare Spicy Peanut Sauce (below). In a skillet, saute onions in 1 tbsp olive oil until tender. Add mushrooms and cook until mushrooms are tender. Add salt and pepper and toss in pan.

Spicy Peanut Sauce
2 Tbsp creamy salted peanut butter
1/2 cup water
1 tsp sesame oil
2 cloves garlic, minced
2 Tbsp rice vinegar (yuzu flavored or add 1 tsp lemon juice)
5 dashes cayenne
fine black pepper to taste

Place a small pot over med-high heat on your stove top. Add all the sauce ingredients and stir briskly until they melt and blend together. Reduce heat to medium and simmer/stir for about two minutes. Turn heat to low.

Final Directions:
Add sauteed mushrooms, onions, 1 tsp soy sauce and spicy peanut sauce to the large pot with the kale. Toss until well mixed and garnish with peanuts.

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Open Faced Grilled Eggplant Sandwiches with Olive Walnut Relish


Open Faced Grilled Eggplant Sandwiches with Olive Walnut Relish
Recipe from: Fine Cooking

3 Tbs. extra-virgin olive oil; more for brushing
2 Tbs. minced fresh mint, plus small leaves for garnish
2 Tbs. minced shallot
1 Tbs. balsamic vinegar
1/3 cup pitted Kalamata olives, finely chopped
2 Tbs. toasted walnuts, finely chopped
1 to 1-1/4 lb. globe eggplant (2 small or 1 slender large), peeled if you like, trimmed, and cut into 1/2-inch-thick rounds
4-1/2 to 3/4-inch-thick slices crusty, artisanstyle white bread
Kosher salt and freshly ground black pepper
1 oz. mixed baby greens
1 8-oz. package burrata (or fresh mozzarella), drained
Prepare a medium-high gas or charcoal grill fire. In a small bowl, combine the oil, mint, shallot, and vinegar. In another small bowl, combine the olives and walnuts. Beat the vinaigrette with a fork to blend, and then mix 2 tsp. into the olive mixture.

Arrange the eggplant and bread on a rimmed baking sheet. Brush the eggplant on both sides with olive oil and sprinkle with salt and pepper. Brush the bread slices on one side with oil, and sprinkle with salt and pepper.

Grill the eggplant, covered, until tender, about 3 minutes per side. Transfer to a plate. Grill the bread, covered, until toasted, 1 to 2 minutes per side.

Arrange the grilled bread on a cutting board, oiled side up. Top each slice with some of the mixed greens. Arrange the eggplant rounds atop the greens. Beat the vinaigrette with a fork to blend, and then spoon about 1 tsp. over each round. Slice the burrata about 1/2 inch thick and arrange over the eggplant. Sprinkle lightly with salt and spoon about 1 tsp. of the olive relish over each burrata slice. Cut the sandwiches in half and transfer to plates. Garnish with small mint leaves and serve.

Angel Food Cupcakes with Raspberry Glaze


Things don’t always turn out as we hope, that’s just life. There is a event I am going tomorrow to showcase my famous french toast cupcakes. Originally the plan was to go with my friend Mary who is also my cupcake business partner and my culinary arts teacher. Everything was set in stone, or so I had thought. Monday came along, and Mary found out she had an AP exam and couldn’t go to the event. Today, Chef fell on the floor and was rushed to the emergency room. He was afraid he had sprained his miniscus; two years earlier he had surgery to fix it. So that left me by myself with 216 cupcakes to serve. Luckily he went to the hospital and they think he will be ok enough to attend the event. So what does this story have to do with Angel Food Cupcakes? Well, alot really. My cupcakes didn’t turn out exactly as I had planned, but this experience gave me the chance to learn. I didn’t have any cake flour on hand, so I used the cake flour substitute: all-purpose and cornstarch. This left my cupcakes small and dense, instead of light and fluffy like angel food cake should be. Also when making the batter, I used the egg white product you can buy in the carton instead of cracking and seperating the egg yolks and whites. Yeah, I was lazy tonight with my ingredients but a chemistry test tomorrow has taken alot of my time tonight. So I guess that was chemistry’s way of teaching me.

Greek Pizza


I hope everyone had a nice weekend! I sure did, I went to my junior prom this year! (This is the reason I didn’t have time to make the strawberry crepes yesterday. Sorry to those of you who were looking forward to the post!) I had a fantastic time with friends and I cannot wait to go again next year. So I had to try out Greek Pizza tonight, I just played around with it. I left it pretty simple as you can tell, and since I had homework and SAT prep my mom made the dough for me. How kind :). So here is the recipe for those of you who are interested:

Greek Pizza
Yield 2-3

1 pre-made pizza crust OR freshly made dough<<< (I recommend)
olive oil
4-5 kalamata olives, sliced
feta* (to taste), crumbled
1 tbsp oregano
6 leaves spinach, sliced

Roll out the pizza dough and place onto a pizza stone or pan. Drizzle with desired amount of olive oil. Sprinkle oregano over dough. Sprinkle cheese, spinach, and olives and bake 12 minutes at 450 degrees.

*If you are not familiar with feta, it is very strong. Use in moderation.

Mushrooms Done Two Ways


Tonight, I made mushrooms two ways. My family wanted both to be moderately healthy and vegetarian, but my mom and sister did not want stuffed mushrooms. They decided they wanted to try something different, so I made them basalmic glazed mushrooms. For my mom’s boyfriend, Curt and I, I made the stuffed mushrooms I usually make which are so delicious! Below are the recipes for each, hope you enjoy them as much as we did!


Stuffed Mushrooms

Ingredients:
2 portabellas
4 cloves garlic, coarsley chopped
2 tsp. vegetable oil
10 ounces ricotta or cream cheese
1/4 cup grated Parmesan
1/4 tsp. pepper
1/4 tsp. onion powder
1/4 tsp. cayenne pepper
Bread crumbs and fresh herbs for garnish (optional)

1. Preheat oven to 450 degrees. 2. Light coat a baking sheet with cooking spray. 3. Clean mushrooms with a damp towel. Carefully remove the stems from the mushroom caps, setting aside for later. 4. Add stems to the bowl of a food processor, add garlic as well. Pulse in brief bursts until finely chopped. 5. Heat oil in skillet over medium heat. Add the chopped mushroom stems and garlic and cook until moisture has disappeared, 5-7 minutes. 6. Lower heat to medium-low, stirring in both cheeses and spices. Stir until smooth and creamy. Remove from heat. 7. Using a spoon fill each mushroom cap with a generous amount of filling. Top with bread crumbs if desired. 8. Bake twenty minutes or until mushrooms are hot and liquid starts to form under mushroom caps. Garnish with fresh herbs and serve.

Balsamic-Glazed Mushrooms

Ingredients:
2 portabellas
1/2 cup balsamic vinegar
olive oil

1. Carefully clean mushroom caps with a damp towel. 2.Place in a baking dish and cover mushrooms with balsamic vinegar. Put in fridge and marinate 30 minutes. 3. Heat olive oil in a skillet over medium heat. 4. Carefully place mushrooms in the skillet, flipping 1-2 times until soft. (approx 2 minutes) 5. Sere sliced or as is.

Roasted Red Pepper Sauce with gnocchi


For dinner tonight, I made gnocchi with a roasted red pepper sauce. I have never made gnocchi before so I had no idea how fast it would cook. Yeah, now, I know they only take two minutes. Mine were in for about four, and some of them were kind of like glue. The sauce, however was awesome. I sauteed some garlic and roasted red peppers and pureed it. Then I added salt, pepper, basil, a 1/2 cup of heavy cream, and a few drops of lemon juice. It’s super easy and delicious. Unfortunately, it’s not my recipe though, I got it off of the food network website.