Portabello mushrooms are a great meat substitute. The portabella mushrooms in this recipe give the meal a hearty taste one associates with meat-based meals.
1/2 cup polenta (coarsely ground cornmeal)
1 15-ounce can vegetable broth or 2 cups vegetable stock
1/2 cup water
4 large portabella mushrooms
1 TBSP olive oil 2 TBSP soy sauce
2 TBSP balsamic vinegar
2 TBSP red wine
2 garlic cloves, crushed
1 roasted red pepper, cut into thin strips for garnish
Combine the polenta, vegetable broth, and 1/2 cup of water in a saucepan. Bring to a simmer and cook, stirring frequently, until very thick, 15 to 20 minutes. Pour into a 9 x 9-inch baking dish and chill completely (at least 2 hours). To grill, cut into wedges, brush or spray lightly with olive oil, and cook
Clean the mushrooms and remove the stems. Prepare the marinade by stirring the remaining ingredients together in a large bowl. Place the mushrooms upside down in the marinade and let stand 10 to 15 minutes. Turn right side up and grill over medium-hot coals about 5 minutes. Turn and pour some of the marinade into each of the cavities. Grill until mushrooms can be pierced with a skewer, about 5 minutes longer. Serve with grilled polenta. Garnish with roasted red pepper strips, if desired.
Note: Many other vegetables are delicious grilled as well. Grilled zucchini, eggplant, sweet potatoes, peppers, or asparagus would make great accompaniments.
From: http://www.eartheasy.com/eat_vegetarian.htm
Wednesday, December 16, 2009
Hearty Bean and Pasta Stew
1 c. onions, chopped
1/2 c. chopped green pepper
16 oz can diced tomatoes
15 oz. can black beans, rinsed
15 oz. can kidney beans, rinsed
15 oz. can pinto beans, rinsed
4 oz. shell macaroni
1 tsp oregano
1/2 tsp basil
1/8 tsp pepper
3 oz. salsa (or more to taste)
3 c. water
Saute the onions and green pepper in olive oil. Add tomatoes, water and beans and bring to a boil. Add pasta, oregano, basil and pepper and cook 10 mins. Add salsa and heat until it’s warm.
From: http://www.eartheasy.com/eat_vegetarian.htm
1/2 c. chopped green pepper
16 oz can diced tomatoes
15 oz. can black beans, rinsed
15 oz. can kidney beans, rinsed
15 oz. can pinto beans, rinsed
4 oz. shell macaroni
1 tsp oregano
1/2 tsp basil
1/8 tsp pepper
3 oz. salsa (or more to taste)
3 c. water
Saute the onions and green pepper in olive oil. Add tomatoes, water and beans and bring to a boil. Add pasta, oregano, basil and pepper and cook 10 mins. Add salsa and heat until it’s warm.
From: http://www.eartheasy.com/eat_vegetarian.htm
Wednesday, September 23, 2009
Leftover Lamb and Artichoke Risotto recipe
Leftover Lamb and Artichoke Risotto ingredients list:
2 tablespoons of olive oil.
1 tablespoon of butter.
½ cup of shallots, chopped.
2 cups of uncooked Arborio rice.
½ cup of red wine.
6 cups of chicken broth, heated and divided.
¾ cup of Asiago cheese, grated.
2 cups of diced leftover roast lamb.
1 clove garlic, minced.
6 ½ oz (1 jar) of marinated artichoke hearts, undrained and chopped.
Instructions for Leftover Lamb and Artichoke Risotto:
In a large saucepan, heat the olive oil and butter over medium heat.Stir in the shallots and sauté for 2-3 minutes.Add the Arborio rice and stir well to coat, about 1 minute.Pour in the red wine and allow it to be absorbed by the rice, about 2-3 minutes.Stir in the chicken broth ½ cup of at a time, waiting until the rice absorbs each addition of before adding the next. Repeat until you have used all but ¼ cup of broth, reserving this ¼ cup.Continue cooking for about 20 minutes until the rice should be tender but firm, then turn off the heat.Stir in the remaining ¼ cup of broth, the Asiago cheese, leftover roast lamb, garlic and artichoke hearts.Stir well to combine with rice.Serve as desired.
from:http://www.ricerecipes.net/leftover-lamb-and-artichoke-risotto.html
2 tablespoons of olive oil.
1 tablespoon of butter.
½ cup of shallots, chopped.
2 cups of uncooked Arborio rice.
½ cup of red wine.
6 cups of chicken broth, heated and divided.
¾ cup of Asiago cheese, grated.
2 cups of diced leftover roast lamb.
1 clove garlic, minced.
6 ½ oz (1 jar) of marinated artichoke hearts, undrained and chopped.
Instructions for Leftover Lamb and Artichoke Risotto:
In a large saucepan, heat the olive oil and butter over medium heat.Stir in the shallots and sauté for 2-3 minutes.Add the Arborio rice and stir well to coat, about 1 minute.Pour in the red wine and allow it to be absorbed by the rice, about 2-3 minutes.Stir in the chicken broth ½ cup of at a time, waiting until the rice absorbs each addition of before adding the next. Repeat until you have used all but ¼ cup of broth, reserving this ¼ cup.Continue cooking for about 20 minutes until the rice should be tender but firm, then turn off the heat.Stir in the remaining ¼ cup of broth, the Asiago cheese, leftover roast lamb, garlic and artichoke hearts.Stir well to combine with rice.Serve as desired.
from:http://www.ricerecipes.net/leftover-lamb-and-artichoke-risotto.html
Wednesday, May 6, 2009
5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (Microwave Safe Mug)
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well.. Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT! (this can serve 2 if you want to feel slightly more virtuous).
And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (Microwave Safe Mug)
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well.. Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT! (this can serve 2 if you want to feel slightly more virtuous).
And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
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