Yesterday I went to a mushroom talk and cooking demo to highlight pom pom mushrooms, aka lions mane and other strange names like monkey’s head. The studies showing health benefits are many and varied, but what I found most interesting was studies showing that pompoms helped with MS, Parkinson’s disease, reducing cholesterol, improving liver function, ailments of the stomach and digestive tract, and inhibiting cancers and tumors. That’s a lot of health benefits from one little mushroom!
What I like is they taste good and are quite different from most other mushrooms in texture and flavor. The cooking demo showed us how well pom poms work in a faux crab cake. If you slice them about one inch thick and then just pull the slices apart into one inch clumps they resemble crab bits. Then you saute the pompom bits on high until browned a bit and cool. Use them like you would crab in your favorite crab cake recipe and you have a yummy meatless faux crab cake with many health benefits.
I had already planned a crab cake dinner for last night so I thought I’d just try this faux crab cake thing alongside the real thing, but when I started to prep for dinner I found that the crab I had bought the day before had somehow ended up in the freezer so I was lucky to have the pom poms to use instead. I cooked them up the way Alan Kaufman had shown us to use them at the Phillip’s demo and mixed them into the Old Bay Seasoning crab cake recipe. I won’t say that it would fool many people into thinking it was real crab, but it was delicious and quite similar. Pom poms can also be used in place of veal and lobster in many recipes with good results. I hope you can find these golf ball sized wonders of the mushroom world and give them a try.
With all these cold and snowy days this year hot comfort food is welcome more than the past two winters. I keep coming up with new original recipes for the blog to keep you warm and eating healthy through the cold and crappy weather most of the country is experiencing. Now you could find tofu enchilada recipes on a google search, but it wouldn’t be these. I like to put a hot and happy feel to many of the dishes I create and chipolte peppers in adobo sauce make this recipe a winner. It’s also fast and simple for those who don’t want to spend too much time in the kitchen.
Should you think tofu is just too weird a substance to use in Mexican food think again. Tofu lends itself to this type of seasoning quite well, and if you want it more meat like just get the extra firm tofu. It’s certainly more healthy for you than CAFO(concentrated animal feeding operation) pork/beef that most Americans would be eating in their enchiladas. Served with beans and rice it’s a meal you won’t walk away from feeling hungry. I also like to serve it with sliced avocado and fresh cilantro sprigs for color and taste. For a bit more protein and taste I top them with roasted shelled pumpkin seeds just out of the oven.
As for the enchilada sauce it whips up in 15 minutes, and is easy to cook at the same time as the filling as long as you start the sauce cooking first. I hope you brave souls that are trying to eat healthier give this a try and please leave comments on this or other similar recipes you are trying. Until next week stay warm and think Spring!
1/4 cup minced white or yellow onion
1 1/2 teaspoons minced fresh garlic
1 1/2 teaspoons garlic infused olive oil, or regular olive oil
1 6 oz can tomato paste
1/2 teaspoon chili powder
1/2 teaspoon paprika, or hot paprika
1 15.5 oz can tomato sauce
1 chipolte minced, optional
Saute minced onion and garlic in oil for 5-7 minutes on medium low to low heat stirring often.
Add rest of the ingredients and simmer for 15 minutes on low heat uncovered stirring about every five minutes. If you have the time simmer for thirty minutes.
1 6 oz can tomato paste
1 15.5 oz can tomato sauce
1 can chipolte peppers in adobo sauce
1 yellow or white onion
Fast and Furious Feisty Tofu Enchiladas
2 teaspoons garlic infused olive oil, or regular olive oil
1/3 cup chopped yellow or white onion
3/4 cup chopped red or green bell pepper
12 oz firm tofu, drained and dried a bit
3/4 teaspoons cumin
2 tablespoons salsa(like Pace Picante Chunky)
1/2 teaspoon salt
1 cup shredded cheddar and jack cheese
6 inch corn tortillas
Preheat oven to 375 degrees.
Saute onions in oil in a saute pan on medium heat for three minutes stirring often.
Add peppers and cumin and cook for seven minutes on medium low stirring occasionally.
Add tofu, and salt. Cook five minutes stirring carefully so you don’t break up the tofu too much.
Add the salsa and cook one more minute stirring just to incorporate the salsa.
On a countertop or cutting board assemble corn tortillas and fill them with approximately 1/3 cup tofu filling, and cheese. Roll and place close together in a 10-12 in square baking dish. Top with sauce, cheese, and bake at 375 degrees for about ten minutes to melt cheese.
You can also use banana boat shaped baking dishes to bake two enchiladas per person in.
Makes 4-6 enchiladas, and is easily doubled.
1 white or yellow onion
1 green or red bell pepper
12 oz firm tofu
Pace Picante salsa chunky style
8 oz shredded cheddar and jack cheese
6 inch corn tortillas
roasted shelled pumpkin seeds, optional
The roads outside my home are white. Not with snow, but with salt from combatting all the ice, and snow we have had recently. Just a week ago I was enjoying a great vacation in Spain where we didn’t see snow. Then we came back to reality and one week’s worth of below freezing temperatures with some nights below zero. Yikes!
Maybe we should have stayed just one more week?
Spain is an amazing country. Sure they are going through financial pain and unemployment is a huge problem especially with the young folks, but it’s still a great place to visit. Some of the things I learned on my latest trip are that Spain has the largest wine growing region in the world, with 2.89 million acres. It is the most mountainous wine producing country (this according to the book “Wine”, by Andre Domine). They also have some great beaches on the Mediterranean Coast. Unfortunately I wasn’t there for beach weather. It rained six out of the seven days we were visiting, which was a bit unusual. At least it only rained a little each day. On our one sunny day we made it to the beach in Valencia and had a nice walk in the sand and surf. It was a great respite from the rain. Any country that boasts great beaches, mountains, food and wine is tops on my list of places to hang out.
I also think Spaniards are about the friendliest Europeans I have met compared to the French, Brits or Italians. In Madrid when we got off the metro to go to a flamenco performance we were stumped by the map in the Metro station. A young family of four got off at the same stop and saw us staring at the map with that lost look, and asked if we needed help. They were kind enough to walk with us two blocks to make sure we knew where the Flamenco venue was even though they had a crying two year old with them.
Food and wine are very reasonable at numerous tapas bars and restaurants. Spaniards love to eat out and there are lots of foodie choices in most cities and towns. Madrid has a population of about 3.2 million according to Wikipedia and Tripadvisor.com list 5,930 restaurants. Little ol’ Denver, Colorado(where I’m from originally) has a population of around 2.9 million and sports only about 2,448 restaurants on Tripadvisor.com.
May I be so bold as to say Spain is a foodie paradise!
On our trip we started in Madrid for one day, then went to Granada for two days, then back to Madrid for one night to cue up for the high speed(185 mph!) Renfe train the next day, then Valencia for two days, before retuning to Madrid for one more night before heading home. In all of these places we found outstanding restaurants and tapas bars.
In Valencia I went to the huge Central Market. I wished I had a place where I could have cooked at, but we were in a hotel. I was blown away by the abundance of vegie stands, fish stands, fruit stands, olive and olive oil stands that all sported great looking groceries. The freshness of the seafood and the variety of fish and shrimp had me taking a lot of pictures, as that’s about all I could do with the seafood.
One of the olive oil stands had free samples where I dipped bread bits into many types of tasty oil. I held off buying any as I still had one more train ride to go before flying home from Madrid and olive oil is heavy stuff. I did buy some yummy dried and roasted fava beans as well as Mediterranean pistachios to bring home. I didn’t do much other food shopping until I got to Carrefour a huge grocery/department store from France that has locations all over the world. It was the biggest grocery store I have ever been in, and I bought a bunch of olive oil, rice and saffron to bring home.
In Madrid there was a different type of mercado. The Mercado de San Miguel was an old iron and glass building that housed a bunch of food and drink options. We bought tray full of seafood tapas from one of the stands then got a plate full of olives for just one euro to go with it. There were several wine bars to choose from and we tried the goods from two of those. We bought a nice cod croquette to go with a glass of white wine that was delish! If you are ever in Madrid I hope you can check this place out. It’s just off the Plaza Mayor, and fairly easy to find.
My favorite food stop on the trip was in Valencia where a friend of a friend recommended Navarro restaurant for paella. It was so good we went back on our last day there to have a different type for our last lunch in Valencia. You can see my review on tripadvisor using this link: http://www.tripadvisor.com/ShowUserReviews-g187529-d993266-r191597981-Navarro-Valencia_Valencia_Province_Valencian_Country.html#REVIEWS
The funny thing was that as good as the paella was we were the only ones eating it both days we ate at Navarro. Everyone else looked like they were locals, and I guess they were there for the other items on the menu like the amazing seafood and salads. We had the vegetarian salad for a starter both days we went there. It had three types of lettuce, several chopped vegies, as well as olives, tomatoes, sliced beets, avocado and grilled tofu. It was the best salad I have had in Europe!
When I got home I was determined to make paella in a way that you my dear readers could make also. Knowing that a paella pan is a rare thing in American kitchens I tested my recipe in a saute pan and a enameled cast iron dutch oven. I think the cast iron cookware worked best and would recommend that type of pot if you have one. This one pot meal is prepped and cooked in less than 45 minutes making it a great dinner item.
To make it easier for you to make paella in your kitchen I’m having a giveaway of:
one bottle of Spanish olive oil, one bag of Bomba rice and a small jar of saffron, all of which I bought in Valencia. One lucky reader will receive all three to make paella in their home. Just leave me a comment of your favorite rice dish and you will be entered in the giveaway. Good luck and happy eating!
Paella, fast and furious style
1 cup of Bomba rice, or Uncle Ben’s original converted will do
2 cups stock, chicken or vegetable see note
1 tablespoon plus 1 teaspoon olive oil
1 teaspoon fresh garlic minced
1/4 cup minced onion
1/4 cup minced red bell pepper
1/2 cup cut green beans
1/3 cup frozen peas
1/2 cup frozen lima beans
1/3 cup chopped tomatoes
1/8 teaspoon ground saffron, see note
1 teaspoon turmeric
1/4 teaspoon paprika
1/4 teaspoon salt, optional
1/4 teaspoon ground white pepper
In a saute pan or enamel cast iron pot saute onion, red bell pepper, and garlic in olive oil on medium heat for 5-7 minutes stirring until onions are soft.
Add rice and cook one more minute stirring to coat the rice with the oil.
Add the spices, salt if using, lima beans, all but 1/4 cup of the stock and turn heat up to medium high stirring once or twice to distribute the stock. Once it comes to a boil reduce heat and cook for eight minutes uncovered.
Stir in tomatoes and green beans and cook for five more minutes at a low simmer.
Add peas, stirring one last time, and cook about five more minutes at a simmer until all the stock is absorbed and the rice is just barely cooked through. You may need to add the rest of the reserved stock at this time.
Stir to fluff it up a bit and serve with a nice salad, bread and olives for a Spanish type meal.
Serves two, but is easily doubled to serve four.
This is a good vegan or vegetarian meal if you use vegetable stock. If you want meat add 8 ounces bite sized raw chicken at the beginning when the onions, garlic, and bell peppers are sauteeing. Chorizo, shrimp, and rabbit are good with this also.
Saffron is considered one of the most expensive food ingredients in the food world, but you only need a little and a small jar(.7 grams) of saffron threads bought at Trader Joe’s will only set you back $5.99. This small jar would make about three to four batches of paella thus costing you about $1.50 for a paella that serves four. You can also buy it on Amazon.com for about $12.50 for 2 grams plus shipping.
I like to grind my saffron threads in a mortar and pestle like my friends from the middle east taught me instead of buying ground saffron.
Last night was Christmas dinner at our home, and with my in-laws visiting it made it even more special. We spent the day hanging out, and watching a bit of tv. We managed to eat quite well throughout the day as you might expect. The whole wheat waffles I made for breakfast came out great using hazelnut oil in place of melted butter, and topped with home made hot blueberry topping with just a touch of whipped cream.
We all enjoyed the Maitake Mushroom Chowder(http://www.fastandfuriouscook.com/392/) I made the day before for our simple lunch. After lunch came our nice walk in the sun to let our puppy Tucker chase sticks behind the school for some much needed high impact exercise. You got to take advantage of the sunny days this time of year in Baltimore!
Around 3pm I put the leg of lamb in the oven for its three hour journey to tasty perfection. It was simply rubbed with Penzey’s lamb seasoning, fresh minced garlic, salt and pepper. I placed it on top of diced carrots, onions, and celery for flavor. What was real different was surrounding it with sunchokes. This was my first time cooking sunchokes and I went to youtube to find instructions on how to prep and cook the little nuggets. Lucky for all of us Youtube is there when you don’t know how to cook something like sunchokes. For those of you that don’t know about them they are native to North America and are a tuber. Think of them as a little potato with more flavor.
To round out the lamb feast was a nice starter of cauliflower, red bell pepper, sun dried tomato salad on a bed of shredded cabbage dressed with my mushroom salad dressing. We also had garlic mashed yukon gold potatoes, and succotash.
The pecan bars I baked the day before made for a great dessert when paired with a scoop of Keyes Creamery pumpkin ice cream. Mind you that this was not a low fat healthy meal, but well worth the calories!
To wind up the festivities we had bought four party poppers( a British tradition ?) with a reindeer theme. You haven’t lived until you have had in home reindeer races! These little wind up toys were inside the poppers and came with a race course. All four of us received a reindeer for the big race. A practice session was granted to get the feel of the equipment then off we went. My mother-in-law seemed to have the winner in the practice round as it flew straight and true. I had a fast little guy named Prancer, but he didn’t have a great sense of direction. My father-in-law had a confused reindeer that only excelled in running tight little circles. When the smoke had cleared Prancer won the race and the prize bag containing a $20 gift certificate to Trader Joe’s, a fine little note pad and pen set, and a candy cane.
Some of our most memorable Christmas dinner parties have been the ones with poppers. So if you see some while out shopping the day after Christmas be sure and get some for New Years or Christmas dinner parties and party like a reindeer!
I consider myself a master of using leftovers! This comes from years of restaurant, and crew cooking. In the restaurants many places I worked at fed the employees on the leftovers from the night before. Since many of the employees were close friends of mine there was an added incentive to making the employee meal taste good.
In the Coast Guard and on the offshore oil platforms I would often incorporate the leftovers into soup from the previous days meals. One of the best ways I found to use leftovers was in fried rice. There would be leftover steamed rice quite often and it’s perfect for using in fried rice the next day. If there was some roast chicken, pork or steamed shrimp all the better. Many cultures from Asia, and even Ecuador have their own versions of fried rice. The best thing about making fried rice from leftovers is it’s really quick and a one pot meal too!
I got home from a three day trip to New York City late last night and figured I’d post a good one pot/pan meal today for all of you that love to eat well with less time in the kitchen. I had in my fridge 2 1/2 cups of leftover brown rice, 1 cup of cooked lobster claws, and some green onions that all needed to be used soon. The stage was set and off to work in the Fast and Furious Test Kitchen I went. It took all of 5 minutes to get the vegetables cut and ready, then out came the wok. It took less than 15 minutes to whip up the fried rice and sit down to a tasty lunch without making a huge mess of the kitchen I had just cleaned up. Made with brown rice and lots of vegies this is a healthy fast meal that can be tweaked to please almost anyone. Just plan ahead by making extra rice next time you cook it for a dinner starch and plan on using the extra in the next 3-4 days for a yummy fried rice main dish or side. I think you will agree that this is a winner.
Lobster or Shrimp Fried Rice
2 teaspoons peanut, or canola oil
1/2 cup yellow onion diced small,(about the size of a pea) or slice green onions will do
1/2 cup celery diced small
1/2 carrots diced small
1 small clove fresh garlic minced
1 pinch of red pepper flakes, optional
1 cup lobster, shrimp, or tofu cooked or raw
2- 2 1/2 cups cooked brown rice, but white rice will do
2-3 tablespoons soy sauce, regular or low sodium
In a wok or fairly large saute pan on medium high heat add one teaspoon of the oil and the garlic and cook stirring for 1/2 minute.
If using raw lobster or shrimp add now and cook for 3 minutes stirring on medium high heat.
Add celery, carrots, pepper flakes, and yellow onion, and cook stirring on medium high heat for three minutes,see note*
If using cooked lobster or shrimp add now and cook on medium high heat for 3 minutes.
Remove from pan and set aside.
Wipe pan then return to medium high heat.
Add the last teaspoon of oil and rice.
Cook stirring for 3-4 minutes then add the lobster and vegetable mix.
Cook stirring on high heat for, you guessed it, 3 minutes or until everything is hot.
Add soy sauce and stir in well while cooking on medium heat 1-2 minutes or until soy sauce is well distributed and the fried rice is piping hot.
Serves 4 as a side dish.
If using green onions add after the celery, and carrots have cooked for 3 minutes.
Many vegetables go well with this dish. Consider adding with the celery and carrots:
1/2 cup cubed zucchini or yellow squash
1/2 cup peas
1/2 cup corn
1/2 cup fresh shitake mushrooms
Makes a good vegan main dish when adding tofu and extra vegetables.
Halfway through December and I am furiously cooking several things today in the fast and furious test kitchen. I baked two pans of apple bars for Thursday’s meeting of the online meetup mastermind group. I made gingerbread dough for tonight’s class at St Vincent’s Villa where I volunteer teaching the girls basic healthy cooking. On top of that I tested a new original recipe roasting mushrooms with root vegetables for a great tasting side dish. All before the busy weekend approaches.
This weekend has me taking a class at the Intl Culinary Center in good ole’ New York City. The class is on spices, a part of cooking that most struggle with. For example, I heard an interview on NPR with the owner of the little spice box(La Boîte A Epices) shop in New York City describe an experience where as a new chef he was asked by the boss chef “how many herbs, and spices can you name”? He could come up with about 40, but the boss chef knew of, and used over 160! That got me interested in learning more about herbs and spices right there and then. With any luck I’ll come away from the class with lots of new ways to use the herbs and spices I have, and add some herbs and spices to my collection for testing.
With that in mind I give you today’s recipe that will give you a chance to play around with herbs. This recipe can be done with several different herbs to create a lovely side dish. I’ve listed three herbs to consider using in this dish as a combination or just one of them. I also list two seasoning blends that will work well if you want to try either. My favorite seasoning blend is Spike, but I like Lawrey’s and Mrs Dash too. Not that I have a problem with grabbing one or more of the 50 plus herb and spice choices from my cabinet, but sometimes I just love the simplicity of shaking some Spike on a dish I’m cooking and be done with it. There is no hard core right or wrong as long as you are pleased with your results. So give it a try and please leave comments on how your test drive of this recipe came out.
Oven Roasted Mushrooms with Root Vegetables
1 medium sized baking potato, cut into one inch pieces
4-8 ounces fresh royal trumpet mushrooms, or shitake mushrooms
2 cups golden beets, or rutabaga cut into one inch pieces
1 large carrot slice into one half inch slices
1/2 medium yellow or white onion cut into one inch pieces
1 red bell pepper cut into one inch pieces
2 tablespoons garlic infused olive oil with 2-4 cloves of the garlic that flavored it ,http://www.fastandfuriouscook.com/garlic-infused-olive-oil-roasted-garlic/
1 teaspoon of Lawrey’s seasoning salt, or Spike seasoning salt
ground black pepper to taste
Preheat oven to 375 degrees.
Mix all ingredients in a large bowl until coated with the oil.
Spread onto a baking sheet pan and cook for 25-30 minutes or just until tender.
Do not overcook!
Stir after 15 minutes of baking.
Serves four as a side dish.
Butternut squash can be used in place of potatoes.
Turnips can be used if golden beets, and rutabagas can’t be found.
Several herbs go well with this such as:
1 teaspoon dried oregano
1 teaspoon dried tarragon
1 teaspoon dried thyme
or a combination of the above.
If using shitake mushrooms remove and discard stems.
Makes a great side dish with roasted chicken, pork or beef.
Makes a great vegetarian main dish when feta cheese is sprinkled on top during the last 3-5 minutes of cooking.
Spelt Spaghetti with Butternut Squash and Pesto
Here we are a week after Thanksgiving and I am hard at work in the kitchen dreaming up lighter, healthier meals for in between holiday extravagances. I’ve been testing several ways to use spelt pasta, and spelt flour since Nature’s Legacy sent me a box of their products to try out. Thus far I am very happy with their spelt products and the recipe development using spelt in my kitchen.
Today I cooked up a dish that came to me last night wondering what would be the best type of dish for this time of year. I wanted something hot and satisfying, but vegetarian.
This dish came out great in testing today and I am happy to share it with you in the hopes that you will give spelt a try.
Why, you might ask should you give spelt a try? Well, for one reason it taste great. For another reason it’s all natural, and not-been-messed-with like its cousin wheat has been. Spelt is non-GMO, high in fiber and vitamins too. More and more people are searching out simple natural foods to add to their diet and spelt is gaining in popularity.
So try one or more of my spelt recipes, and see what you think. To help you try out spelt Nature’s Legacy is giving one of my lucky readers a box of spelt products.
Just leave a comment on this post what your favorite pasta dish is and you will be entered in this drawing. I’ll draw the winner soon and let you know who the lucky person is on my Facebook fan page. Due to shipping costs the winner must take delivery in the US.
Included in the box is:
1 5 lb bag 100% whole grain spelt flour
4 boxes whole spelt rotini
4 boxes whole spelt spaghetti
2 boxes whole spelt lasagna
Spelt Spaghetti with Butternut Squash and Pesto
1 ten ounce package of Nature’s Legacy spelt spaghetti
4 quarts water
1 tablespoon salt
1/2 cup pesto
2 1/2 cups butternut squash cut into 1 inch cubes
1 tablespoon olive oil
1 tablespoon fresh minced parsley
1 cup roasted walnuts(optional)
salt and pepper to taste
Heat water in a 5 quart pot with a tablespoon of salt.
Preheat oven to 350 degrees.
Toss butternut squash, salt and pepper with olive oil in a bowl and mix to coat. Bake in a 350 degree oven for 20-25 minutes.
Cook spelt spaghetti according to instructions on package fifteen minutes after the squash goes in the oven, see note*
Drain and rinse spaghetti and put in a large bowl.
Add pesto, walnuts and parsley and toss well.
By now your squash should be tender but not mushy. Put hot squash in with spaghetti and mix well.
Serve with a garnish of steamed broccoli, and freshly grated parmesan cheese.
The package says it takes 4-6 minutes to cook the spaghetti in boiling water, but I had to cook it about 8 minutes and it wasn’t overcooked.
I made a basic pesto from a recipe on the Food Network’s website that turned out very well, and only took ten minutes. You can buy or make your own pesto for this dish. Here’s the link for the recipe I used:
Even though I was gifted a box of products from Nature’s Legacy it didn’t influence my opinion.
Thanksgiving is upon us, and definitely one of my favorite holidays. After all how can you not love a holiday that is about family and friends gathering to share good food and conversation? I am always amused by the many new recipes for Thanksgiving standards that come out each year, however I usually stick to the same old roast turkey, stuffing, mashed potatoes, gravy, green bean casserole, sweet potato casserole and cranberry sauce. Why do I stick to the usual? Because I only eat this specific meal once per year and I know from over twenty five years in a row of cooking Thanksgiving meals what taste best to me.
That is not to say I don’t appreciate some new ideas for Thanksgiving favorites, because I do. I just cook up the new recipes I find afterwards, or for Christmas dinner. But to each his/her own and by all means learn new recipes for your holidays if that’s what churns your butter.
What I plan on blogging about over the next several weeks is the healthy meals you should be eating in between these big, rich meals that are coming at us for the next five weeks. I too will be eating the good stuff when it comes my way at parties and family get togethers, and will want to eat light healthy meals in between so I come out the other end of this five week food fest feeling good.
One of my favorite meals growing up in Colorado was a good leg of lamb, and the stew that usually followed the next day made from the leftovers. It qualifies as comfort food in my book. Today I give you my original Fast and Furious Cook lamb stew recipe that is very easy to make, delicious, and fairly healthy too. I have tested it this last week to be made in the crock pot and it came out great! During the next five weeks when you need a hearty, healthy easy to cook stew I hope you give this one a try and please leave comments on how it turned out.
Have a great Thanksgiving!
1 oz dried mushrooms, chanterelles or morel
2 cups water
1 pound lamb stew meat
1/3 cup flour
1 tablespoon oil
1 medium sized yellow onion chopped
3 stalks celery sliced into 1/2 inch pieces
1 clove minced fresh garlic
1 8 oz package white button mushrooms, sliced
1/2 cup of dry red wine(Cabernet Sauvignon)
1 carrot sliced into 1/2 inch pieces
1-2 teaspoons Lawry’s seasoning salt
1 teaspoon dried thyme, optional
*Soak dried mushrooms in water for at least 10 minutes.
Dredge lamb pieces in flour and set aside. In a saute pan or enamel cast iron pot cook onion, garlic and celery in half of the oil on medium heat for five minutes stirring often. Add fresh mushrooms and cook stirring for another five minutes. Pour into crockpot, then wipe pan/pot clean and brown lamb in remaining oil on medium to medium high heat. Add lamb, wine, mushrooms, seasoning salt and carrots to crockpot and cook for 4-5 hours on high, or 6-8 hours on low heat. If you are able to stir it halfway through the cooking time it is helpful but not necessary.
Serve over a cup of steamed brown rice, or your favorite pasta.
Dried mushrooms vary in the amount of grit hiding in the nooks and crannies. One way I have found to reduce the grit is to soak the mushrooms in a 2 cup pyrex measuring cup and stirring them gently before using them to allow the grit to settle on the bottom. I then take the floating mushrooms from the top of the water and add them to the dish I’m cooking and carefully pour the mushroom water into the dish leaving the last couple of tablespoons of liquid on the bottom to throw out with the grit that has settled there.
You can skip the fresh mushrooms and double the amount of dried mushrooms if you like.
If you can’t buy dried mushrooms in your local grocery store consider ordering them online as they don’t cost much to ship and at $5.99 for one ounce of chanterelles most people can afford that price. Here is a link to my favorite source: http://www.thewoodlandsatphillips.com/dried-mushrooms-1/
It’s good to be back home and in the groove. My 10 days in Spain gave me many ideas for recipe development that I’ll work on in the weeks to come. One of my favorite dishes was the ever present breakfast and or tapas dish the “tortilla”. It’s a simple preparation of potatoes and eggs served at room temperature or warm. What I like about it is that you can add so many ingredients to this base recipe to come up with your own favorite way to eat it. At the resort where I was staying they served it with a side of a nice tomato garlic salsa that went great with it. I don’t plan on eating this sort of thing every day, but would like to incorporate it into a special weekend type of breakfast food in the near future.
With the holiday upon us I will mainly focus on healthy recipes to counterbalance the good stuff most of us will indulge in during this feast a plenty few weeks. I do believe in eating healthy most of the time and splurging during Thanksgiving, Christmas, birthdays, etc. I tested a recipe from the Moosewood Restaurant Favorites cookbook I bought while visiting Ithaca, NY last September. For those of you not familiar with Moosewood they are a collective of owners running one of the best farm to table, mostly Vegan, and Vegetarian restaurants in the US. They have been around for forty years, a feat that is difficult to say the least, putting out inventive meals for those who love to eat healthy delicious food.
The recipe I tried out last night was the Navajo Stew, a lovely stew of sweet potatoes, onions, bell peppers, beans and tomato seasoned with ground cumin and coriander.
I don’t own many cookbooks or use them much, but this one is fast becoming one of my favorites.
I actually followed the recipe closely, and only deviated a bit when adding Korean sweet potatoes to come up with four cups total as I was a little short using just regular sweet potatoes.
The result was a wonderful tasting, quite filling stew that was served with a side of whole grain baguette that satisfied and warmed us on a chilly dark night. I suspect one could use delicata, or butternut squash in this stew in place of sweet potatoes with good results. For those of you that want meat in a stew like this I believe it would be easy to add chicken, beef or pork at the beginning while sauteing the onions.
2 T olive oil
2 cups chopped onion
3 garlic cloves minced
1 t salt
1 red or green pepper seeded and chopped
1 T ground cumin seeds
2 t ground coriander seeds
4 cups peeled and cubed sweet potatoes(1 inch cubes)
2 cups water
one 15 oz can diced tomatoes
2 T canned chipolte peppers in adobo sauce
1/2 cup chopped cilantro
1 1/2 cups black or red beans rinsed and drained
1 cup fresh or frozen corn kernels(optional)
Warm the oil in a covered soup pot on low heat.
Add the onion, garlic, and salt, and cook about 10 minutes.
Stir in the bell peppers, cumin, and coriander and cook for a couple of minutes. Add the sweet potatoes and water, cover, and bring to a boil.
Reduce the heat and simmer for about 10 minutes covered or until the sweet potatoes are tender.
Meanwhile, puree the tomatoes, chipoltes, and cilantro in a blender.
When the vegetables are tender, stir in the tomato puree and the beans. Add corn, if you like.
Bring to a simmer, stirring occasionally.
Serving and menu ideas.
Top each serving with Cilantro-Yogurt Sauce(page 310), plain yogurt, or sour cream, or shredded Monterey Jack or cheddar cheese. Serve this stew with cornbread(see pages 283 and 284), flatbread, or tortilla chips. Also nice on rice.
Thanks to Moosewood for letting me share this great stew recipe.
Moosewood Inc copyright 2005 from Moosewood Restaurant Simple Suppers, published by Clarkson Potter.
It’s true that I love to travel. Although I don’t travel as much as some I travel quite often. This week has me leaving for Madrid, Spain to attend Pueblo Ingles language school for Spanish speaking individuals looking to improve their english skills by attending a week long course all in English. My part is being a volunteer providing conversation daily one on one, or in small groups so the individuals can be exposed to a variety of accents. There are other volunteers from North America, as well as the UK, New Zealand, and Australia.
What on earth you ask do I expect to get from this? I hope to learn about the Spanish culture, and especially the amazing cuisine I have heard about in Spain. It’s always good as a cook to be exposed to different styles of cooking to enhance the creative process that cooking demands.
Pueblo Ingles pays for my room and board at a pretty cool resort, that if you follow this link you can read the reviews and see pictures of the resort:http://www.tripadvisor.ie/Hotel_Review-g1104138-d1373072-Reviews-Abadia_de_Los_Templarios-La_Alberca.html
One of the challenges I have in leaving the country for ten days is providing healthy meals for my wife who doesn’t hardly ever cook. I have spoiled her all these years by cooking virtually all our meals, except when we go out to eat. This is the first time I have attempted to have this many days worth of lunch and dinner ready to heat and eat for her, and it’s been interesting to say the least. Most of the recipes are mine, but not all have been added to my blog. Just in case you ever have to do something like this I share with you the menu I devised, and some of the recipes.
Ten Day Menu Plan
Wednesday November 6th
Breakfast: Steel cut oatmeal with a side of applesauce
Lunch: Salmon Salad Wrap with baby greens
Dinner: Maitake Mushroom Chowder with Couscous Salad
link to chowder recipe: http://www.fastandfuriouscook.com/392/
Breakfast: Steel cut oatmeal with a side of peaches
Lunch: Italian Tomato Soup. Link to soup recipe at:
Dinner: Coconut-Vegetable Thai Chowder
Breakfast: Steel cut oatmeal with almond butter toast
Lunch: Green salad with cauliflower and sunflower seeds, dressed with Cranberry vinegrette
Dinner: Salmon salad on greens and Vegetable lasagna. Link to lasagna recipe:http://www.fastandfuriouscook.com/?s=lasagna
Breakfast: Fried farm fresh egg on toast
Lunch: *Vegetable fried rice with peanuts
Dinner: Chicken curry on brown rice
Breakfast: Blueberry, banana and fresh apple smoothie
Lunch: Ramen soup with added frozen peas
Dinner: Go out to neighborhood Indian restaurant/take out
Breakfast: Steel cut oats with applesauce
Lunch: Italian Tomato Soup Bean and rice burrito with side of salsa
Dinner: Steamed Edamame starter, Vegetable fried rice
Breakfast: Granola or steel cut oats
Lunch: Bean and rice burrito with side of avocado, and salsa. Link to bean and rice recipe:http://www.fastandfuriouscook.com/spicy-black-bean-brown-rice-lunch-wraps/
Dinner: Baked Salmon Cake with side of steamed peas and carrots. Link to salmon cake recipe:http://www.fastandfuriouscook.com/salmon-cakes-with-chipolte-tartar-sauce/
Breakfast: *Steel cut oats with peaches
Lunch: Green salad with a side of hummos and chips
Dinner: *Sauteed Fire Roasted Portabellos on linguine
Breakfast: Steel cut oatmeal with applesauce
Lunch: Black beans and rice, or eat at work
Dinner: Chicken curry on brown rice, or chest nut rice
Breakfast: Steel cut oats and a fresh apple
Lunch: Lasagna and side green salad
Dinner: Baked salmon with chestnut rice
Wednesday night take peaches out of freezer and thaw in fridge.
Thursday night take Lasagna out of freezer and thaw in fridge.
Friday night take curry out of freezer and thaw in fridge.
Saturday, In a large saute pan heat 1 teaspoon of oil in pan on medium heat with fried rice and cook stirring for 5 minutes. Add 1/4 cup peanuts and cook for two more minutes.
3-4 pm cook 2 cups brown rice with 3 cups water in rice cooker for curry dinner.
Tuesday night take peaches out of freezer and thaw in fridge.
Wednesday night start 5 cups of water heating on stove to boil pasta. When water is boiling add past stirring constantly for the first minute.
Start saute pan heating up with 1 teaspoon oil on medium hi heat for 1 minute. Add 2 cups of Phillips Fire Roasted Portabellos and cook stirring for 5-7 minutes or until piping hot. Serve on top of pasta.
Thaw curry in fridge for tomorrow night’s dinner.
Thursday night thaw salmon, and chestnut rice in fridge.
Friday night heat oven to 400 degrees. Using a small(gold colored) baking pan and rack that fits in it put salmon skin side down and bake for 20 minutes. Season salmon with a sprinkle of Spike and ground black pepper.
Heat chestnut rice in covered oven proof baking dish with a spray of oil at the same time you are baking salmon.
Steam some green beans if you like.
You can see it’s fairly extensive, and most items reheat in 5-7 minutes. I plan on posting about the trip after I return, but share with you my favorite healthy soup recipe I developed last year.
Italian Tomato Soup
1/2 cup diced yellow onion
1 clove fresh garlic minced, or 1 teaspoon granulated garlic
1 14.5 oz can of kidney beans
1 15.5 oz can of diced tomatoes
1 5.5 oz can of V-8 vegetable juice
1 vegetable or chicken cube,(bullion)
4 cups water
1 teaspoon dried oregano
2 teaspoons basil
1/2 teaspoon dried thyme
1/2 cup of small shell pasta, uncooked
2 cups fresh broccoli florets
1 cup fresh spinach
1/4 cup chopped fresh parsley
Optional,1 teaspoon hot red pepper flakes
In a 4-5 quart pot add enough of the water to cover the bottom about a quarter inch and heat to simmering. Add onion and garlic and cook on medium low for 5 minutes stirring occasionally. Add canned tomatoes, beans,red pepper flakes, rest of the water, V-8, bullion cube, and dried herbs. Cook at a simmer for 20 minutes covered stirring twice. Remove cover, turn heat up to a boil, and add pasta, stirring every 30 seconds for three minutes to keep the pasta from sticking to the bottom. Cook for 8 minutes uncovered keeping it at a slow boil. Stir in broccoli and cook for 3 minutes simmering. Stir in spinach and cook for 3 minutes. Stir in parsley and serve.
*This is a thick soup, but you can add an additional cup water if you want it thinner.
*Green beans can be substituted for broccoli.
*Kale can be substituted for spinach.