Posts Tagged ‘Mushroom’

With all the rain lately, mushrooms have been sprouting up everywhere. Here is a nice macro photo I took of some unknown mushrooms.

The Wild Mushrooms

2013 Albert Moyer, Jr.

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Lately, I have been experimenting with a lot of vegetarian based dishes. I decided to try Napa Cabbage for the first time and I am hooked. The flavor is so much more milder than traditional cabbage. I gathered ideas from a few websites regarding Napa cabbage, and ultimately created my own recipe and dish off the ideas.

My recipe is as follows:

Orecciette Pasta Salad with Napa Cabbage, tomatoes, Mushrooms, Onions, and Herbs

1lb Orecciette Pasta

1 yellow onion chopped

2 cloves fresh garlic pressed or chopped finely

1 head Napa cabbage

1 8 ounce package of sliced mushrooms

2 fresh tomatoes

3 tablespoons fresh basil

3 tablespoons fresh cilantro

1/2 teaspoon of salt or to your taste

Fresh cracked black pepper to taste

Optional toppings: Crushed Red Pepper and Parmigiano cheese

The first order of business is to saute all of the vegetables with seasons and herbs in olive oil until slightly wilted for cabbage and slightly softened for other vegetables.

Place all the sautéed vegetables in a large mixing bowl.

While you are doing this cook pasta 10 minutes until al dente or follow package instructions.

Mix the pasta, vegetables, and herbs in the large mixing bowl together with a little more olive oil.

Serve and enjoy.

This recipe will easily serve 6 or more people depending on portion size.

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This is a quick, tasty, healthy sandwich that I love to make on my panini press. The summer is here, so light food is great when the temps top out over 90. All you need is some mayonnaise, whole wheat bread, mushrooms, tomato, fresh basil, and your choice of cheese and seasonings. I prefer Muenster or Mozzarella for my cheese and a little lemon pepper for season.

The summer is a great time to grow fresh basil which I do.

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This is how you should lay everything out on your bread before you place the two slices together.

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This is how it should look off the panini press with a side of veggie chips. A quick, easy, healthy, yummy panini sandwich.

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When eating salad, I am always amazed by the colors of vegetables available. You can truly create a rainbow of colors. This salad has spinach, romaine lettuce, mushrooms, red onion, tomato, red, yellow, and orange bell pepper. For the centerpiece, I have 16/20 size shrimp sauteed in garlic, olive oil, and lemon pepper. For the vegetarians out there, just drop the shrimp and come up with your own protein alternative.

You can use the dressing of your choosing. I prefer a combination of olive oil and lemon.

Remember to gather your ingredients.

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Chop your vegetables to the size and shape of your liking.

Saute your Shrimp about six minutes. Cook until a light pink.

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Arrange your vegetables. Place your shrimp in the center. Enjoy!

Rainbow Shrimp Salad

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One of the cheaper cuts of beef, that is quite lean and tender, is a blade steak. I really like them for there small thin size, and rich flavor. For this 40 minute home meal, I rubbed the blade steaks with olive oil and seasoned with Montreal Steak Season by McCormick. The blade steaks are cooked three minutes on each side to render them medium. Personally, I think it is a sin to cook a steak well-done. You might as well eat shoe leather.

The mushrooms were sauteed in butter. Yes, pure butter like grandma and grandpa use to use, and a little lemon pepper. Margarine may be lower in fat, but it is man-made and has additives.

The eggplant is sliced, peeled, coated liberally in olive oil,  seasoned with sea salt,  cracked black pepper, and roasted at 375 degrees for 20 minutes.

The broccoli trees are trimmed from the stem, the stems are sliced, and placed in a steamer basket for about six minutes. You want your broccoli slightly crunchy. If it is soft, it is over-cooked.

As always, have your ingredients out and ready.

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Oil your meat and season. It should be shiny.

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Prep the eggplant and prepare for the oven.

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Saute the mushrooms while the other items are cooking.

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Place broccoli in steamer basket.

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Enjoy Dinner!

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Tonight I cooked some lemon pepper steelhead trout. Steelhead trout has a flavor that is a bit milder than salmon but similar. I rub my fillets in olive oil and sprinkle lightly with sea salt and liberally with lemon pepper. I bake them at 400 degrees for 15 minutes.

For couscous I chopped one onion, crushed six cloves of garlic, and melted 1/2 stick of butter to saute. After the onion and garlic  softened a bit, I added one pound of mushrooms and a 1/4 teaspoon of  Slap Ya Mama season.  http://www.slapyamama.com  Cook until mushrooms are softened a bit.

Once the mushrooms are softened, add 10 ounces of fresh bagged spinach, and 1/2 teaspoon of salt.  Cook to slightly wilted, and set sautéed vegetables aside.

For couscous use two boxes of NearEast original flavor couscous. http://www.neareast.com Follow package instructions for cooking.

Once couscous is ready, blend with sautéed vegetables and enjoy!

For the couscous, cut recipe in half for two people or less, or you will be eating leftovers for days.

Lemon Pepper Steelhead Trout with Spinach, Mushroom, CousCous

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