Roasted Carrots

 

This is a recipe from one of my favorite chef’s, Jamie Oliver. Very simple yet so tasty. No measurements given because you just add to taste and depends on how many carrots you are cooking.

Ingredients:

  • Carrots
  • Clementine
  • Olive Oil
  • Salt
  • Pepper
  • Rosemary
  • Pinch of cumin

Directions:

Parboil the carrots for 10 minutes while heating the oven to 400F, place the drained carrots on a roasting sheet and squeeze the clementine over them, toss with the remaining ingredients and cook for 50 minutes.

Spinach-Mushroom Melts

 

I have been an on and off vegetarian my entire life. Starting at age 11 and trying at least 5  times since; my most successful stint being for 5 years. As you can tell by my recipes, I have given up on the vegetarian way of life. However, I would love to share a few recipes I use to eat as a vegetarian. This was one of them. Found in Vegetarian Times magazine, Jan 2006 issue.

Ingredients:

  • 8 ounces Portobello mushroom caps (about 4 medium), stemmed
  • 2 TBS pine nuts
  • 1 TBS olive oil
  • 4 green onions (white and pale green parts), thinly sliced
  • 1 clove garlic, minced (1 tsp)
  • 1/2 lb fresh spinach, stemmed and coarsely chopped
  • 4 slices country bread, 1/2 inch thick, lightly toasted
  • 3/4 cup shredded smoked mozzarella

Directions:

Preheat oven to 400F, wipe tops of mushroom caps. Using spoon, remove gills from inside caps and discard. Cut caps in quarters and thinly slice.
Toast pine nuts in large non-stick skillet over medium-high heat, stirring often until golden and fragrant, 1-2 minutes, transfer to a bowl.
Heat 1/2 tbsp oil in same skillet over medium heat, add mushrooms and green onions until mushrooms begin to soften, 4-5 minutes, season with salt and pepper, transfer to a bowl.
Add remaining 1/2 tbsp oil to skillet and heat over medium heat, add garlic for 15 seconds, add spinach and toss until wilted, 2 minutes, remove from heat and add mushroom mixture, stir in pine nuts and toss.
Arrange bread slices on baking sheet; top with spinach-mushroom mixture, dividing equally, and sprinkle with mozzarella. Bake 5 minutes or until cheese melts.

Fried Rice

 

This is my own version of fried rice adapted from the Food Network and courtesy of Tyler Florence.

My daughter came home from her friends and said she loved fried rice. I had never made it before so I found a recipe online and served it to her. She said “yuck peas”, so a couple weeks later I tried again, but this time I replaced the peas with mushrooms, which she loves. This version turned out great but I took the cabbage and shrimp out of Tyler’s recipe. The nice thing is you can add whatever veggies you like and include or omit shrimp and/or chicken.

Ingredients:

  • 6 Tbs peanut oil
  • 2 shallots
  • 1 (2in) piece ginger, peeled and grated
  • 2 cloves garlic, minced
  • 6-8 oz mushrooms, sliced
  • 3 large eggs, lightly beaten
  • 4 cups cooked rice, preferably cooled.
  • 3 Tbs soy sauce
  • ¼ bunch scallions, sliced for garnish
  • ½ cup chopped peanuts, for garnish

Directions:

Heat 2 Tbs of the peanut oil in a wok or large nonstick skillet over medium high. Give the oil a minute to heat up, then add the shallots and ginger stir-fry for 1 minute until fragrant. Remove from pan and set aside.

Add 2 more Tbs of peanut oil, add the garlic and sauté until fragrant, sauté mushrooms until tender, set aside.

Add remaining oil in wok and when hot, crack the eggs into the center. Scramble the egg lightly, and then let it set without stirring so it stays in big pieces. Fold the rice in and toss with egg until well combined.  Return all other ingredients to dish and season with salt and soy sauce, heat through. Garnish with scallions and peanuts.

 

%d bloggers like this: