Mushrooms

Butternut Squash Lasagna with Spinach and Mushrooms {Vegetarian}

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Sadly, I think my photography skills are getting worse. I don’t have my food photo area set up anymore after I’ve moved. I’m still in a temporary living situation so that wont change anytime soon. Plus, I have a tendency to want to inhale anything I spend hours cooking, so by the time I get to the photo session I get impatient, snap a few shots, and satisfy my primal urges.

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Besides the high contrast photos, life has been good. I’ve been participating in a 31 Days of Horror (movie) Challenge. So far I’ve been able to watch 9 movies in 11 days. I have a little catching up to do, but I did discover a new favorite series, Dead Snow. Bask in its glory.

If you’re a fan of Evil Dead or Dead Alive, you need to watch Dead Snow and Dead Snow 2! So many fun references, great humor, and even better Nazi zombie gore scenes. Foodie McBooty gives these two thumbs up!

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Okay, back to the food. Every fall pumpkin and squash everything seems to appear everywhere (lattes, shakes, spaghetti, ravioli) come out of the woodwork (along with all of the creepy crawlies), and I love it!! I’m definitely one of those people who takes full advantage while she can. My apologies to anybody around me who has to deal with my (slight) addiction, but if I see a pumpkin or squash related item on a menu, I’m most likely ordering it.

This is a recipe I’ve made before but haven’t posted until today. I added mushrooms to my lasagna this time because I picked some up at the farmer’s market last weekend. I have to warn you now, as this lasagna bakes in the oven you might go a little crazy. The smell of warm butternut squash, garlicky spinach, and bubbling, browning cheese might drive you nuts. Or at least, it drives me nutty, which is why by the time I pull this out of the oven, I can’t take any decent pictures. Everything goes dark and before I know it, I’ve eaten half of the pan of lasagna and I have crummy pictures on my camera.

I regret nothing.

Butternut Squash Lasagna with Spinach and Mushrooms {Vegetarian}

Rating: 51

Prep Time: 50 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 30 minutes

Yields: 8 servings

Ingredients

    Butternut Squash Filling:
  • 2 cups butternut squash puree (1 medium cooked squash or frozen works in a bind)
  • 1 1/2 teaspoons fresh thyme leaves
  • 1 cup ricotta cheese
  • 1/2 cup milk (more, if needed)
  • 1/4 teaspoon salt
  • 1/8 ground nutmeg
  • Spinach Filling:
  • 1 pound spinach, washed and stems trimmed
  • 6-ounces of your favorite mushroom, washed and diced (I used oyster, but white or cremini would work great too)
  • 1 small yellow onion, diced
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese
  • 2 garlic cloves, minced
  • salt and pepper
  • Olive oil, for cooking
  • Other Ingredients:
  • 10 oz lasagna noodles, cooked or oven-ready
  • 1 1/2 cups shredded mozzarella cheese
  • Italian seasoning

Directions

    Prepare the Butternut Squash Filling
  1. Cut the end of the butternut squash off, cut the squash in half lengthwise and scoop out the seeds. Place squash in a microwave safe container and add 2 teaspoons of water. Cover and microwave 6 minutes on high (you can also roast your squash in the oven if you have the time). Scoop out the cooked squash and place in a food processor. Add the thyme, ricotta cheese, milk, salt and nutmeg and blend until smooth. Add more milk if the mixture is too thick.
  2. For the Spinach Filling
  3. Heat olive oil in a medium-size pan over medium-low heat. Add the onion and cook until translucent, stirring occasionally. Add the mushrooms, toss, and season with salt and pepper. You may need to add more olive oil as mushrooms tend to absorb a lot of liquid. Cook until the mushrooms are browned or cook down a bit, about 5 minutes. Add the spinach and toss until wilty, 1-2 minutes. Lastly, add the minced garlic and stir almost continuously until fragrant. Put the mixture into a medium bowl and add the ricotta and mozzarella cheese while the mixture is still hot. Set aside.
  4. Assemble the Lasagna
  5. Heat the oven to 375 degrees F. Lightly grease a 11 inches x 8.5 inches x 3 inches dish with butter or non-stick spray.
  6. Spread about a 1/3 of the butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with cooked or oven-ready lasagna noodles, being careful not to overlap them.
  7. Spread half of the spinach mixture over the noodles. Top lightly with mozzarella cheese. Top with cooked noodles.
  8. Spread another layer (1/3) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked noodles.
  9. Spread the remaining half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with the final layer of cooked noodles.
  10. Spread the last layer (1/3) of butternut squash filling over this final layer of noodles, sprinkle with remaining mozzarella cheese (should be about 1/2 cup of mozzarella). Generously sprinkle the cheese with Italian seasoning.
  11. Cover and bake for 30 minutes. Remove the cover and bake for an additional 10 minutes until the top is golden and bubbly.
http://foodiemcbooty.com/butternut-squash-lasagna-with-spinach-and-mushrooms-vegetarian/

Crispy Quinoa Burgers

quinoa burger

Blog warning:  This post is filled with extreme excitement.  Only food lovers should continue.

I am a huge veggie burger fan.  From Gardenburgers, to homemade Black Bean Burgers, I love veggie burgers of all shapes and sizes.  I have eaten many veggie burgers in my day, too many to count, but this quinoa burger takes the cake.

I have to say, I’ve made many dishes that I have enjoyed. Heck, I love food so that’s not too difficult to understand, but to be honest, I haven’t been this passionate about a meal in quite awhile.

Until now!

quinoa burger

I’ve absolutely fallen in love with this crispy quinoa burger!!  The combination of the sweet and tangy beer caramelized onions, gooey swiss cheese, runny egg and crunchy potato chips is extremely messy and completely SATISFYING!  This is a burger that even a meat-eater will love.
This is definitely my new ‘go to’ when I am craving something comforting and vegetarian.

SO YUMMY!  The egg comes highly recommended but whatever you do, don’t skimp on the potato chips.  This burger needs that extra crunch!!  Call these burgers QuinWOW burgers.

QuinWOW Burgers with Beer Caramelized Onions and Swiss

Rating: 51

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yields: 4-5 Burgers

Serving Size: 1 Burger

Ingredients

    Quinoa Burgers
  • 2 cups cooked quinoa (cooking your quinoa in vegetable broth will add a TON of flavor!)
  • 1 cup cannellini beans, mashed
  • 1/2 cup diced mushrooms, cooked (I used baby bellas)
  • 1/2 cup panko bread crumbs
  • 1 large egg, lightly beaten
  • 1 large clove garlic, finely chopped
  • 1 teaspoon chile powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup sharp cheddar cheese, shredded
  • 4 tablespoons vegetable oil
  • 4 of your favorite burger buns (I used brioche), toasted
  • 4 eggs cooked to your liking, optional but highly recommended
  • Potato chips, plain or salt and pepper chips are recommended
  • Beer caramelized onions
  • 1 tablespoon butter
  • 1 large sweet onions, thinly sliced
  • 1 pinch of salt
  • 1 cup or so beer (I used a lager)

Directions

  1. In a bowl combine the quinoa, mashed cannellini beans, mushrooms, bread crumbs, egg, garlic, chile powder, salt and pepper. Mix well to moisten the ingredients and then mix in the shredded cheddar cheese. Mix well again and form into 4 or 5 equal burger patties. Place on a plate and put
  2. Caramelize the onions. Heat a large skillet. Add 1 tablespoon butter over medium-high heat. Add onions and salt and cook for a minute or two, stirring frequently.
  3. At this point you want to slowly add the beer, let it cook into the onions, add more and let it cook. Do this until the 1 cup of beer is gone or the onions are caramelized to your liking and the beer has mostly evaporated. Remove the onions from the skillet and keep warm.
  4. In the same onion skillet add 3-4 tablespoons vegetable oil and heat to medium-high heat. Grab the quinoa burgers and smash them into the pan until they form a patties, about 1/2-inch in thickness. Cook until golden and crisp, about five minutes per side. During the last minute or so of cooking add the swiss cheese, cover the pan and cook 1-2 minutes or until the cheese has melted.
  5. To assemble the burgers, place each burger on a toasted bun, top with equal amounts of caramelized onions, the runny egg and crispy potato chips. Grab some napkins and DEVOUR!

Notes

Inspired by: http://www.halfbakedharvest.com/epic-crispy-quinoa-burgers-topped-sweet-potato-fries-beer-caramelized-onions-gruyere/

http://foodiemcbooty.com/crispy-quinoa-burgers-with-caramelized-onions-and-swiss-cheese/

Chicken Pesto Bake

chicken pesto tomatoes mozzarella

Being unemployed has left me with a lot of free time.  At first it was great – like a stay at home vacation.  I got to sleep in, chill out, do whatever I wanted to do.  But that got old really fast, once I realized that the things I wanted to do with my free time cost money and I could only watch the movies I already owned for so long.  Netflix has become my new cheap best friend.

I reunited myself with old Nickelodeon cartoons for a few weeks.  That was nostalgic.  I blew through a few documentaries, movies, and then moved onto tv series.  Now I am hooked, heck, I am completely addicted to Breaking Bad.  Have you watched this show?  It’s about a chemistry teacher who begins cooking meth.  This show has everything – great characters, memorable lines, awesome music, and it’s packed with drama, action and bits of comedic relief too.  Anywho, I will be sad when I get to the end of this series, but I am excited to indulge in another, just as addicting show.  I was thinking about watching Mad Men next.  Any other suggestions out there?

Anywho, I hate to admit it, but I’ve been more of a couch potato than anything recently.  Mister made some beautiful pesto this week so I thought it might be a good opportunity to try this Skinny Taste Chicken Pesto Bake.  This dish is light, easy and so flavorful – perfect for those days when I just don’t feel like exercising.  🙂 I added mushrooms to my dish, but you obviously do not have to if you don’t like fungus.  I also added more pesto than Gina, because it’s delicious.

Chicken Pesto Bake

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yields: 2 servings

Serving Size: 2 chicken cutlets per person

Ingredients

  • 2 boneless, skinless chicken breasts (4 chicken breast tenders will work too)
  • salt and pepper, to taste
  • 1/2 package white mushrooms, sliced
  • olive oil
  • 4 tablespoons basil pesto
  • 1 medium tomato, sliced thin
  • 6 tablespoons shredded mozzarella cheese
  • 2 teaspoon grated parmesan cheese

Directions

  1. Preheat oven to 400 degrees F. Line a baking sheet with foil or parchment for easy clean up. Wash and dry chicken with a paper towel. Slice chicken breast horizontally to create 4 thin cutlets. You can skip this step if you are using chicken breast tenders. Season both sides of each cutlet with salt and pepper. Place the chicken on prepared baking sheet and bake for 15 minutes or until the chicken is no longer pink in the center.
  2. While the chicken is baking, heat a small pan over medium heat and add a tablespoon of olive oil. Add the mushrooms, season with salt and pepper and cook until softened, about 3-4 minutes, tossing occasionally. Set aside.
  3. Remove the chicken from the oven and spread a tablespoon of pesto on each cutlet. Line each cutlet with the sauteed mushrooms, a layer of tomatoes, mozzarella and parmesan cheese. Bake for an additional 3-5 minutes or until cheese is melted. You could also place the chicken under a broiler on high for 1-3 minutes until the cheese is melted and beginning to brown.
http://foodiemcbooty.com/chicken-pesto-bake/

Cheese Tortellini with Peas and Parmesan Cream Sauce

Cheese Tortellini, Mushrooms, Peas, Parmesan, Pasta

Man, it has been colder than cold here in Colorado lately.  I think the high maybe squeaked into the teens today.  BRR!!  It was time to whip out some warm, hearty recipes… like this one!

Besides my recent “splurge” at Sprouts Grocery Store (I bought an eggplant and some potatoes) I have mostly steered clear of the grocery stores overall.  Continuing with my Fiscal Cleanse, I didn’t buy anything for this recipe.  I still had leftover cheese tortellini from a previous recipe, frozen peas, and mushrooms in my fridge.  If you don’t like mushrooms, feel free to omit them, but do not (and I repeat DO NOT) skimp on the Parmesan sauce.  It is sooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo good!

😀  This dish is cheesy and creamy with pops of freshness from the peas and the lemon juice.  I couldn’t stop eating this (which I later regretted but it was so worth the pain).

Cheese Tortellini with Mushrooms, Peas and Parmesan Cream Sauce

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yields: 4 Servings

Serving Size: About 12 tortellini

Cheese Tortellini with Mushrooms, Peas and Parmesan Cream Sauce

Ingredients

  • 1 lb. pre-made cheese tortellini
  • 1 tablespoon olive oil for sauteing, plus more for the tortellini
  • 1 tablespoon butter
  • 1/2 medium onion, finely diced
  • 5 large white mushrooms, sliced
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme (or 2 tablespoons fresh thyme)
  • salt and pepper, to taste
  • 1/16 crushed red pepper, extra crushed in your hand, optional
  • 3/4 cup vegetable broth
  • 1 cup heavy cream
  • 1 cup frozen peas
  • 1 tablespoon lemon juice
  • 1/2 cup shredded Parmesan

Directions

  1. Boil your tortellini according to the package directions. Drain, toss with a drizzle of olive oil and set aside.
  2. Saute the onions and mushrooms in olive oil and butter. Once the mushrooms have begun to soften, about 5 minutes, add the garlic, thyme, salt, pepper and red pepper. Saute for another 2 minutes then add the vegetable broth, heavy cream and frozen peas. Bring to a boil then reduce heat to medium-low (simmer). Stir occasionally and allow the sauce to thicken, about 5 minutes. Add the lemon and Parmesan and remove from heat. Stir until the Parmesan is incorporated in the sauce.
  3. Add the cooked tortellini and gently toss. Serve immediately.
http://foodiemcbooty.com/cheese-tortellini-with-peas-and-parmesan-cream-sauce/

 

Three Cheese Tortellini and Mushroom Soup {Vegetarian}

Recently my camera decided that it was done with close-ups of frying fish and low-lit photo sessions with pico de gallo and quit on me.  I was using it and for some reason the lens will not retract back into the camera.  In all fairness, my camera was never anything special, but now I don’t have anything to take photos of my food with.

In a sense it’s a blessing because now I can solely focus on cooking in the kitchen and enjoying what I eat instead of spending so much time trying to capture a decent photo while my food gets cold.  Usually, Mister is already done eating by the time I get to the dinner table.  Plus, Black Friday is right around the corner.  Fingers crossed that I can find a good deal!

This image is courtesy of Skinny Taste.  Here’s hoping that I will take photos like this some day with a brand new camera!

*dreams*

Okay, about the soup.  It’s savory and delicious and completely filling.  I took Skinny Taste’s original recipe and made it my own.  Although I absolutely love her and her work, (and in my very humble opinion) I thought the original broth was lacking in flavor.  It was probably the brand of chicken stock I used but I definitely had to add more seasoning to make this work for us.  In the end it turned out really good!  Mister even went back for seconds.  Success!

We had quite a few bowls to eat as leftovers for the next few nights too.  The first time I re-heated the soup I put it in a pot over high heat and sort of forgot about it.  By the time I got back to the kitchen, some of my poor tortellinis began to unravel.  After that first mishap, I brought the soup up to just before a boil (keeping a careful eye on it) and it re-heated just fine.  Lesson learned.

Three Cheese Tortellini and Mushroom Soup

Rating: 51

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yields: About 8 servings (12 cups)

Serving Size: 1 1/2 cups

Calories per serving: 138

Fat per serving: 4g

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 stalks of celery, chopped
  • 1 small onion, chopped
  • 2 carrots, peeled & chopped
  • 2 cloves of garlic, minced
  • 8 cups low sodium chicken broth (or vegetable broth)
  • 2 cups water
  • 5 oz shitaki mushrooms, sliced
  • 8 oz baby bella mushrooms, sliced
  • 9 oz three cheese tortellini
  • salt to taste
  • 1/2 tsp fresh ground pepper
  • 1 tablespoon dried basil
  • 1 tablespoon Worcestershire
  • Parmigiano Reggiano, grated (for garnish)

Directions

  1. In a large pot, melt the butter over medium-low heat. When melted, add the celery, onion, carrot and garlic. Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.
  2. Add the broth, water, and mushrooms and increase heat to medium-high and bring to a boil. When broth boils, add salt (to taste), black pepper, dried basil and Worcestershire; stir to combine. Reduce heat to low, simmer until mushrooms are soft, about 15 minutes. Add tortellini and cook according to package directions for al dente (usually around 3 minutes).
  3. Once the tortellini is cooked, stir to combine and garnish with freshly grated Parmigiano Reggiano if desired.

Notes

Recipe adapted from Skinny Taste.

http://foodiemcbooty.com/three-cheese-tortellini-and-mushroom-soup/

Baked Vegetarian Penne

Wow, can you believe that it’s November already?  Where did this last month go?  I’m going to have to think about Christmas shopping pretty soon.  *shutters*  Not my favorite activity.  I’m impatient enough as it is, and when you throw in screaming children and long lines of people at the checkout counters, it gives me nightmares.

Anywho, let’s talk about more positive things… like chilly weather and comfort foods.

I made this vegetarian penne last weekend for my community symphony.  This pasta is rich and not for the feint of heart, and absolutely perfect for feeding many hungry mouths.  It’s packed with lots of vegetables masked by luscious cream, gorgeous garlic and bubbly cheese.  Words that speak straight to my heart.

Baked Vegetarian Penne

Rating: 51

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yields: 6-8 servings

Baked Vegetarian Penne

Ingredients

  • 2 cups uncooked penne pasta
  • 1/3 cup finely chopped onion
  • 1 small yellow summer squash, sliced
  • 1 small zucchini, sliced
  • 1/2 cup sliced fresh mushrooms
  • 1 teaspoon minced garlic
  • 3 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried parsley flakes
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1/4 cup heavy whipping cream
  • 1/3 cup Parmesan cheese
  • 2 tablespoons butter, cut into small pieces

Directions

  1. Cook pasta according to package directions to al dente. Meanwhile, in a large skillet, saute the onion, summer squash, zucchini, mushrooms and garlic in butter until tender.
  2. In a small bowl, whisk the flour, seasonings and cream until smooth; add to the skillet. Cook for 2-3 minutes or until thickened. Drain pasta and add to vegetable mixture and gently stir everything together. Pour the pasta into a greased square pan. Top with Parmesan and butter pieces. Bake until top is golden and cheese melts, about 20 minutes.

Notes

I tripled this recipe for a potluck I attended and baked the pasta in a 9 x 13-inch pan instead.

http://foodiemcbooty.com/baked-vegetarian-penne/

Fresh Herbed Quinoa Salad with Veggies

Quinoa is magical, isn’t it?  It fills your belly but it doesn’t fill your waste-line.  Quinoa is one of those healthy grains that you can manipulate to make it your own too.  I like to cook mine in broth and add fresh herbs and veggies.  This salad is tasty at any temperature too – great for those outdoor parties where you don’t necessarily have access to a stove or oven.

My porch garden is doing surprisingly well this year, considering the hot summer we are having.  These guys are in full bloom.

And I’m using them in full force.  This summer salad is fresh and easy and great for those times when you come home from the farmer’s market and realize that you can’t recall anything that happened in the last two hours but somehow came home with bags and bags of produce.

Or maybe that’s just something that I do…

Fresh Herbed Quinoa Salad with Veggies

Rating: 51

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yields: About 4 servings

Fresh Herbed Quinoa Salad with Veggies

Ingredients

  • 1 cup uncooked Quinoa (whole grain or red)
  • Vegetable broth
  • 2 tablespoons lemon juice
  • olive oil, for cooking
  • 2 cups diced fresh vegetables (I've used onions, mushrooms, carrots, zucchini, squash, broccoli, corn, tomatoes, etc)
  • 1 clove garlic, minced
  • 2 tablespoons fresh herbs (I've used thyme, basil, rosemary, and/or parsley)

Directions

  1. Cook the quinoa according to the directions on the package (my ratio was 1 cup quinoa to 1 1/4 cup liquid) until it fluffs up.
  2. While quinoa is cooking, saute the vegetables in a bit of olive oil until crisp tender (maybe 4 or 5 minutes total). Add the minced garlic during the last minute of cooking. Set aside.
  3. Once the quinoa is cooked, fluff with a fork and add the herbs, lemon juice, vegetables and combine. Serve hot or at room temperature.

Notes

This recipe is vegan-friendly.

http://foodiemcbooty.com/fresh-herbed-quinoa-salad-with-veggies/

Burgundy Mushrooms

The first time I tried mushrooms like these, I was at the absolutely scrumptious Mediterranean Restaurant in Boulder, CO.  I remember the room lit up as my mouth danced in ecstasy.  These garlicy little bits are now one of my favorite things to order on their menu.  I can eat an entire bowl on my own, but I am usually forced to share.  Shucks.

Then I saw the lovely Dee Drummond’s Burgundy Mushrooms recipe (see above picture) on her Pioneer Woman website and the stars aligned.  I knew then that I had to make them for myself.

Mister washed all the mushrooms while I readied the crock pot with the flavor goodies.  I would like to note that four pounds of mushrooms is A LOT of mushrooms!  They didn’t fit in my crock pot at first.  I had to slowly add the remaining mushrooms as the simmering ones shrunk in the pot.

Warning: The aroma of simmering mushrooms and garlic will drive you buggy.

 

Burgundy Mushrooms

Rating: 51

Prep Time: 15 minutes

Cook Time: 9 hours

Total Time: 9 hours, 15 minutes

Yields: Serves 8

Ingredients

  • 4 pounds White Button Mushrooms
  • 2 sticks of Butter
  • 1-1/2 teaspoons
  • 1 liter Burgundy Wine (or any other red wine)
  • 1 teaspoon freshly ground Black Pepper
  • 2 cups Boiling Water
  • 4 whole Chicken Bouillon Cubes
  • 4 whole Beef Bouillon Cubes
  • 1 teaspoon Dill Seed (resembles coriander seed more than dill weed)
  • 8-10 cloves (one head) Garlic, peeled
  • 2 teaspoons salt

Directions

  1. Thoroughly wash the mushrooms and throw them into a large stockpot or crock pot. Add all the remaining ingredients except the salt. Stir to combine.
  2. Bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer, covered, for six hours.
  3. Remove the lid, then continue cooking, uncovered, for three hours.
  4. Add salt to taste at the end of desired. The mushrooms will be very dark in color. Simmer until needed. Serve on the side with a hearty meal or in a bowl and dip crusty bread into the juice.

Notes

Cooked mushrooms keep for days in the fridge.

http://foodiemcbooty.com/burgundy-mushrooms/

Chorizo Stuffed Mushrooms

It is 5am at the Denver International Airport and the only thing open is a McDonald’s.  Yesterday’s events has left me absolutely exhausted.  After a short but productive day at work, an afternoon of goodbyes, an evening of spending time with the neighborhood kids, grilling on my new grill, and a night of Alien Hominid with my boy Derek, I do believe I have earned this trip.

I will say one thing, this morning has been nothing but dull.  I experienced one of those, “most embarrassing moments,” getting onto the 3:48am bus to the airport.  The packed transport watched as I fumbled my money around and struggled helplessly with my carry-on that suddenly inherited artificial intelligence.  The handle refuses to collapse or telescope at the push of a button.  *shakes head*  I was also stopped at the security check-in by a man who accused me of having a knife in my backpack.  It just so happens that this man was absolutely correct.  I forgot to take out not one, but TWO knives from my recent camping trip out of my backpack.

Woops.

The important thing is that I emptied my bottle of water before I went through security.  That’s something at least?  At least the officer was a good sport about the whole thing.

Speaking of camping, this recent adventure inspired me to create some new camp friendly dishes.  This Memorial Day Weekend trip to Allenspark, Colorado will not only remain with me for the rest of my life but camping here has also changed my outlook on camping food all together.  These chorizo stuffed mushrooms turned out so tasty, I made them again when I returned home.  Irresistible.

To make these while you are camping, you will need a cast iron skillet.  Prep the mushrooms before your trip then when you are ready to rock, spray the skillet with a tablespoon of olive oil, preheat your skillet over medium heat (do not place these directly over a high flame) and move the mushrooms around a bit while they are sauteing so they don’t burn.  They are done when the bottoms are lightly browned and the stuffing is hot.

You can make these at home too.  Simply bake them at 400 degrees F for 20 to 25 minutes in a baking pan coated with a bit of oil, until the stuffing is lightly browned.

I just think they look better over a campfire.  But really, what doesn’t?

Chorizo Stuffed Mushrooms

Rating: 51

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yields: About 18 Stuffed Mushrooms (3 or 4 Servings)

Chorizo Stuffed Mushrooms

Ingredients

  • 1 cooked Mexican chorizo (about 4-ounces), casing removed, cut into chunks
  • 18 medium-sized baby Portobello mushrooms
  • 1/3 cup extra-virgin olive oil, plus 1 tablespoon
  • 1/3 cup finely diced onion
  • 1/2 cup plus 2 tablespoons bread crumbs
  • 1/4 cup low-sodium chicken broth
  • 2 tablespoons freshly chopped parsley leaves
  • 1/3 cup coarsely grated aged white cheddar cheese

Directions

  1. Remove the stems from the mushrooms. Place the onion and half of the mushroom stems in a food processor. Pulse until finely chopped. Pour 1/3 cup olive oil into a saute pan and saute the minced onion and mushroom stems until soft, about 2 or 3 minutes. While these are sauteing, place the chorizo in a food processor. Pulse until the chorizo is finely chopped.
  2. Add the breadcrumbs to the onion and mushroom stem mixture in the pan. Stir until toasted golden brown (you should be able to smell this happen too). Add the chorizo and stir until fragrant, about 2 or 3 minutes. Add the chicken stock and parsley and fluff the mixture. Stir in the cheese and remove from heat.
  3. Use a spoon to fill the mushroom caps, stuffing those babies as full as you can. Bake or fry over an open campfire, allow to cool for a few minutes (the juice from the mushrooms will be hot, hot, hot!) and watch them disappear.

Notes

If you don't have a campfire handy, you can also bake the stuffed mushrooms for 8-10 minutes at 375 degrees F.

http://foodiemcbooty.com/chorizo-stuffed-mushrooms/

Egg Foo Yung

Chinese-style comfort food.

It’s best to use fresh bean sprouts, not canned, if possible.  This makes a world of a difference. Use julienned snow peas or zucchini or water chestnuts to mix things up (I even added broccoli and carrots in mine).

What’s in this Chinese 5 spice powder you ask?  Prepare to be enlightened!

  • 1 teaspoon ground Szechwan pepper
  • 1 teaspoon ground star anise
  • 1 1/4 teaspoon ground fennel seeds
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper

You make this yourself or buy this at most grocery stores.  Asian markets will carry a more authentic spice mixture that’s typically cheaper.  You can add some of this to stir-fries, soups, and it even makes a great marinade for Asian chicken recipes.  A fair warning, a little goes a long way.

Once you make egg foo yung, you’ll create your own favorite combinations based on whatever vegetables are available at your market or what you have sitting around in your refrigerator.  The important thing is to keep your ingredients thinly sliced.  This will help keep everything together.

Whatever you add, the egg and sauce combination will send your taste buds into a happy little food coma.

Mmm.

Recipe adapted from The Daily Camera.

Egg Foo Yung

Rating: 41

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yields: Serves 6

Egg Foo Yung

Ingredients

  • 3 cups bean sprouts
  • 1/2 cup thinly sliced onions
  • 1/2 cup thinly sliced celery
  • 1/2 cup mushrooms, roughly chopped
  • 1/4 teaspoons salt
  • 3 tablespoons flour
  • 3 eggs
  • 1/2 teaspoon toasted sesame oil
  • extra-virgin olive oil, for cooking
  • For the sauce
  • 2 cups low-sodium chicken or vegetable stock
  • 2 tablespoons soy sauce
  • 2 tablespoons cornstarch
  • 1 teaspoon five-spice powder
  • 1/4 cup cold water

Directions

  1. Place the vegetables in a medium bowl and sprinkle on the flour and salt. Mix well to evenly coat the vegetables. Break the eggs into a small bowl and add the sesame oil. Beat the eggs with a fork to combine the eggs and oil, then pour the mixture into the vegetable bowl.
  2. Heat a tablespoon of cooking oil in a nonstick skillet. Use a large spoon and scoop portions of the egg-vegetable mixture into the pan, flattening them as you place them. Fry on one side until golden brown, then flip and fry on the second side.
  3. Meanwhile, heat the stock and soy sauce to boiling in a saucepan. Mix the cornstarch and five spice powder in a small bowl. Add the cold water and stir until the cornstarch is incorporated. Add this to the boiling stock and stir well. Let it boil for a few moments to thicken. If it's thicker than you'd prefer, add more stock or water. Taste for seasoning and add more soy sauce if desired. Serve with sauce on side or sauce spooned on top of the egg foo yung.

Notes

These can be made in advance and kept warm in a low heated oven, or rewarmed gently in the sauce.

http://foodiemcbooty.com/egg-foo-yung/

Wild Mushroom Soup with Parmesan Toasts

For anyone who has only tasted canned mushroom soups before, this is a winning homemade recipe to transition away from the realm of canned soups and into a world of exploding taste buds.  There are certain recipes that when you begin them, you instantly know that this is something you will make again and again.    That’s how I felt after making this wonderful Wild Mushroom Soup.  The wild mushroom ragout was divine in itself.  Pour the ragout over risotto and use the leftovers for this soup the next day!

I should add that I did not puree the ragout as the recipe calls for.  This recipe offers a series of techniques to create a wonderful mushroom soup that provides nuances of flavor – whether you puree it or not.

Wild Mushroom Soup with Parmesan Toasts

Rating: 41

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yields: 6 servings

Wild Mushroom Soup with Parmesan Toasts

Ingredients

  • 6 slices of bread, cut from a long country or sourdough loaf
  • extra-virgin olive oil
  • at least 1/4 cup freshly grated parmesan cheese
  • paprika
  • Wild Mushroom Ragout
  • 1 quart low-sodium chicken or vegetable broth
  • salt and freshly ground pepper, to taste
  • 1 tablespoon snipped chives
  • 1 cup of peas

Directions

  1. Preheat the broiler. Lightly brush both sides of each slice of bread with olive oil and arrange on a baking sheet. Broil for 1-2 minutes, until toasted. Flip the bread, sprinkle with the Parmesan and a pinch of paprika and broil for 1-2 minutes longer, until the cheese is melted and the bread is golden and toasted.
  2. Meanwhile, puree 1 cup of the mushroom ragout in a blender until smooth. Transfer the puree to a medium saucepan. Add the remaining mushroom ragout, the stock and peas and bring to a boil over moderately high heat. Season the soup with salt and pepper and transfer to shallow bowls. Garnish with the chives and serve with the Parmesan toasts.
http://foodiemcbooty.com/wild-mushroom-soup/


Bacon Spinach Quiche

Quiche is one of those dishes that is perfect for any occasion at any time of the day.  It makes a hearty breakfast accompanied by fresh fruit or a light lunch with a salad, plus there are so many varieties that you’re bound to please any picky palette.  They are also super easy to freeze and reheat (just defrost your quiche the night before you plan to bake it) if you want to make a few of them at a time.

I found a basic recipe from Paula Dean from the Food Network and made it my own (sorry Paula!).  My recipe changes depending on what I have in the fridge, garden, what I’m craving or who I’m catering to.  Although I think bacon should be in everything, I can understand if someone wants to omit it from their recipe.  🙂

Bacon Spinach Quiche

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yields: 6 to 8 Servings

Serving Size: 1 Slice

Bacon Spinach Quiche

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1/2 yellow onion, chopped
  • 2 cloves of garlic, minced
  • 2 cups packed fresh baby spinach, chopped
  • 1/2 cup fresh mushrooms, sliced
  • 2 roma tomatoes, seeded and diced
  • 6 large eggs, beaten
  • 1/2 cup half & half
  • 2 tablespoons dried dill
  • salt and pepper to taste
  • 4-ounces (or more) of cheese (mix your favorites: gruyere, mozzarella, cheddar, etc.)
  • 1/3 cup chopped cooked bacon, chorizo or MorningStar meat replacement (optional)
  • 1 9-inch prepared pie crust

Directions

  1. Preheat oven to 375 degrees F. Saute the onion and garlic in the olive oil until sweated, about 2 minutes. Add your spinach, mushrooms, and tomatoes and cook until the spinach is limp.
  2. In the mean time, combine the eggs, half & half, dill, salt and pepper, cheese, and meat if you are using it with a whisk in a bowl.
  3. Combine the egg mixture with the spinach mixture, fold together and pour into your pie crust.
  4. Place in the oven on a baking sheet lined with aluminum foil or parchment paper. Bake for 35 to 45 minutes until the egg mixture is set.
  5. Allow to cool and cut into wedges.
http://foodiemcbooty.com/bacon-spinach-quiche/

Photo courtesy of Fabulessly Frugal

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