Tag Archives: mushrooms

Grilled Portabello Tacos with Red Chile-Yogurt Sauce

Vegetarian tacos with grilled portabello, sauteed summer squash and red chile / yogurt sauce. mjskitchen.com

 

These Grilled Portabello Tacos with Red Chile-Yogurt Sauce were inspired by some Beer-Marinated Grilled Mushroom Tacos that I saw over at Oh My Veggies when I was searching for meatless main ideas.   Kiersten’s tacos looked delicious, but I didn’t have all of the ingredients so I improvised (a great deal actually) with what I had on hand.  The result was outstanding.  Bobby and I enjoyed them so much that when we went to Pagosa Springs with some friends, this was the meal we chose to dish up on our night to cook.  I had to increase the recipe a bit in order to serve 9 people, and in doing so, found that it is a very easy recipe to make for a small dinner party.

Continue Reading →

Comments { 12 }

Herbaceous Mushrooms

Mushrooms stewed in olive oil and butter with a variety of fresh herbs. mjskitchen.com

 

Herbaceous Mushrooms is a simple dish that celebrates the umami of mushrooms and complements it with the combined flavors of fresh herbs.  The fun part of making this dish is walking out to the herb garden and sniffing and clipping the herbs that you want in the dish.  You can choose two or three different herbs or as many as six or seven.  For this particular batch, I used a sprig of sage, tarragon, Thai basil, oregano, a few sprigs of thyme and lemon balm.  Some groceries sell little packets of  a mix of fresh herbs which are great for this dish. With all of the herbs and the fact that umami is also a flavor enhancer (due to the presence of glutamate), the amount of salt needed for this dish is minimal.  I add just a touch of salt before baking, and that’s usually all I need.

Continue Reading →

Comments { 44 }

Fennel Spiced Ham and Mushroom Pasta

An easy pasta dish with leftover ham, mushroom, greens and spices. mjskitchen.com @MJsKitchen

 

Let’s talk pasta….About once every two weeks I’ll make a pasta dish.  At times it’s my fallback dish Capellini with Lemon, Garlic and an Egg (quick, easy and delicious), but most of the time I just throw a pasta together using a “little bit of this and little bit of that” from the fridge and pantry.  This fennel spiced pasta with ham and mushrooms was the result of last week’s throw together.

When I made it, I didn’t measure anything because I wasn’t expecting to post it.  However, since it turned out SO good, I thought I would post it as a lead in to how to make a delicious pasta dish without a recipe, using what you have and needs to be used.

Continue Reading →

Comments { 44 }

Chicken and Vegetables Smothered in Chile de Arbol Pecan Sauce

Chicken and vegetables smothered in a chile de arbol pecan sauce and served over rice. mjskitchen.com @MJsKitchen

 

As promised in my last post, I’m sharing my recipe for Chicken and Vegetables smothered in Chile de Arbol Pecan Sauce.  This dish is a complete meal and, if you’ve already made the sauce, it is a relatively quick and easy meal to throw together.  Even through the sauce takes less than 30 minutes to make, I usually make it on the weekend,  then all I have to do when I’m ready to make this meal, is chop, sauté and heat through. When I feel like a meatless meal, I leave out the chicken and just add larger amounts of the vegetables.  It’s all good!

Continue Reading →

Comments { 59 }

Green Chile Chicken Mushroom Soup

Green chile chicken soup with mushrooms and corn mjskitchen.com

 

A while back a friend asked me to come up with a relatively healthy recipe for a Green Chile Chicken and Mushroom Soup.  She had just had a it at a local restaurant and loved it.  However, when she asked how they made it, she was told that they used Campbell’s Cream of Mushroom Soup as the base.  Being a very healthy eater, she was a little disappointed.  Not that there is anything really wrong with canned Cream of Mushroom soup (I’ve eaten enough of it in my lifetime), but fats make up 50% of the calories in one serving and the sodium content @ 870 mg/serving is pretty high. This is based on the FDA recommendation of no more than 2400 mg of salt / day and the American Heart Association recommendation of 1500 mg/day.  But getting back to my friend’s request, did I accept it?  You betcha! And last week everything came together to make it happen.

Continue Reading →

Comments { 77 }

Pasta With Leek Confit and Mushrooms

A vegetarian pasta with leek confit, mushrooms, and sweet red peppers

 

Today’s pasta with leek confit and mushrooms was inspired by a wonderful leek confit that I saw over at The Wimpy Vegetarian back in January. I’ve made this confit several times, using it as the base for pizza and a toss for vegetables and rice – always resulting in a delightful dish.  However, one of our favorite uses is tossing it with pasta.  In this dish, mushrooms and sweet peppers are added to the confit during the last 10 minutes of simmering. The vegetables are then toss with pasta and topped with Pecorino Romano.  The resulting dish is a delicious, hearty and healthy meal, a great dish for Meatless Monday, Tuesday, or Wednesday, or any day of the week.

Continue Reading →

Comments { 61 }

Shepherd’s Pie, New Mexico Style

Shepherd's pie with New Mexico Red chile sauce

 

Several months back one of my nieces posted on her Facebook page a picture of a Shepherd’s Pie she had made.  It looked delicious and made me aware that I had never made one and I’m not sure if I had ever eaten one. Growing up my mother made a lot of casseroles with meat and veggies topped with potatoes, biscuits or cornmeal mush, but I don’t remember anything being called “Shepherd’s Pie”.  Now that I’ve made one, I realize that I’ve been missing out on a delicious little classic.

I’d like to thank Andy of Today’s the Day and Today’s the Day I Cook for giving me that push I needed to make this dish.  Andy is the hostess of the Daring Cooks’ December 2012 challenge. She shared with us a traditional French Canadian classic, the Paté Chinois, also known as Shepherd’s pie, cottage pie, fish pie, St Stephen’s Day pie and even Shepherdless Pie. When Andy stated, “If one dish says comfort food.. this one is it!”, I was hooked.  It’s definitely the season for comfort food, so I accepted the challenge and got to cooking.

I tried to stay as close to the heart of Shepherd’s Pie as I could; however, like most recipes, I had to give it my own personal little twist.  This recipe keeps the traditional layers of meat and potatoes, but between these two layers is a layer of sauteed mushrooms followed by a layer of feta cheese.  The meat mixture is ground beef and Mexican chorizo, corn and a touch of New Mexico red chile sauce. (Bet you didn’t see that coming. :) ).  The result was amazing!  I can’t believe it took me so long to make this dish!
Continue Reading →

Comments { 69 }

Mushroom Garlic Soup

A bowl of mushroom garlic soup

 

Do you like mushrooms? Garlic? Soup?  If you answered yes, yes, and yes, then this is definitely the dish for you. This recipe takes the wonderful flavor of mushrooms sauteed in garlic butter and puts it into a soup – a garlic and mushroom lover’s dream!

Continue Reading →

Comments { 87 }

Corn, Mushroom and Green Chile Tamales

Vegan tamales with green chile, mushrooms and corn.  mjskitchen.com

 

I’ve been wanting to make a green chile veggie tamale for a long time now, and this month’s Daring Cook Challenge inspired me to get it done! Rachael of pizzarossa was the August 2012 Daring Cook hostess and she challenged us to broaden our knowledge of cornmeal.  Since I already use cornmeal quite a bit, I decided to work with a cornmeal product that I haven’t used much – masa or ground hominy.  Masa harina is used for tamales and tortillas so I decided to finally make those green chile vegetable tamales.

Bobby and I both love tamales but I always feel guilty about eating them because traditional tamales use quite a bit of lard.  I decided to try to make a relatively low fat tamale using canola oil and then veggies rather than pork, cutting down on the total prep and cook time as well as the saturated fat.  Whenever I make the traditional pork and red chile, they usually take all day especially when I try to cook down the pork, make the red chile sauce, and make the tamales all on the same day.

These corn, mushroom and green chile tamales use canola oil, vegetable broth and a few sauteed vegetables.  The total time – about 2.5 hours – is a lot shorter than traditional tamales, but quite a bit longer than most of the recipes on this site.  You’ll get about 18 tamales, but if you want more, just increase the recipe.  I made two different batches, using two different steaming methods, so be sure to read the Kitchen Notes.

Continue Reading →

Comments { 108 }