You can fill them with just about anything you have handy. First I peeled the mushrooms and placed them on some foil with a little olive oil and wine and seasoning. Sealed the package and put them in the oven until they were cooked through. I sauteed some Italian sausage. You don't need very much but I find the mild Italian adds lots of flavor to the dish. Then separately I sauteed some spinach and garlic and combined the two, seasoned with s and p and piled on the mushroom. Lastly I topped with some aged cheddar. Back in the oven until the cheese had melted and served with left over polenta and rolls. Sunday, September 4, 2011
A MEAL WITH A MUSHROOM
The great thing about portabella mushrooms is that they are just the right size for stuffing.
You can fill them with just about anything you have handy. First I peeled the mushrooms and placed them on some foil with a little olive oil and wine and seasoning. Sealed the package and put them in the oven until they were cooked through. I sauteed some Italian sausage. You don't need very much but I find the mild Italian adds lots of flavor to the dish. Then separately I sauteed some spinach and garlic and combined the two, seasoned with s and p and piled on the mushroom. Lastly I topped with some aged cheddar. Back in the oven until the cheese had melted and served with left over polenta and rolls.
You can fill them with just about anything you have handy. First I peeled the mushrooms and placed them on some foil with a little olive oil and wine and seasoning. Sealed the package and put them in the oven until they were cooked through. I sauteed some Italian sausage. You don't need very much but I find the mild Italian adds lots of flavor to the dish. Then separately I sauteed some spinach and garlic and combined the two, seasoned with s and p and piled on the mushroom. Lastly I topped with some aged cheddar. Back in the oven until the cheese had melted and served with left over polenta and rolls. 
Friday, August 26, 2011
BRUNCH
Yes, I've continued to put meals on the table since I last posted, except for the times we were away in England.
Since our return from our big US tour in the trailer on Saturday I have virtually skipped breakfast so that I could work outside while it was still relatively cool. Today I decided to serve up brunch at 11:30am. Here it is. I sauteed some onions garlic red peppers and roma tomatoes until soft. Seasoned with oregano s&p and put in an earthenware dish. Made a nest in the center and cracked in an egg. Baled until set. Served with crusty French bread.
Since our return from our big US tour in the trailer on Saturday I have virtually skipped breakfast so that I could work outside while it was still relatively cool. Today I decided to serve up brunch at 11:30am. Here it is. I sauteed some onions garlic red peppers and roma tomatoes until soft. Seasoned with oregano s&p and put in an earthenware dish. Made a nest in the center and cracked in an egg. Baled until set. Served with crusty French bread. Sunday, June 12, 2011
GETTING BACK IN THE SWING
Back to cooking dinner, after being away for 5 weeks!
My trip to the grocery store yesterday was to find fresh Texas Gulf coast shrimp. They looked so plump and juicy I felt sure I could come up with a recipe. Here is a really quick and easy recipe I adapted from the Food Network. It is sure to be on the table again the next time I see fresh gulf shrimp for sale.
My trip to the grocery store yesterday was to find fresh Texas Gulf coast shrimp. They looked so plump and juicy I felt sure I could come up with a recipe. Here is a really quick and easy recipe I adapted from the Food Network. It is sure to be on the table again the next time I see fresh gulf shrimp for sale.Ingredients
• 1 tablespoon soy sauce
• 1 tablespoon dark sesame oil
• 1 tablespoon rice wine or wine
• 2 Tablespoons of chopped fresh ginger
• 3 cloves garlic finely chopped
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons vegetable oil
• 4 sticks of celery, thinly sliced (about 3 cups)
• 3/4 cup roasted salted cashews or peanuts.
• 3/4 teaspoon kosher salt
• 1 pound peeled and cleaned large shrimp
• 3 green onions, thinly sliced white and green, separated
Directions
Mix the soy sauce, sesame oil and wine, in a medium bowl, set aside. Combine the ginger, garlic, and red pepper flakes.
Heat a large nonstick skillet over high heat until very hot, about 2 minutes. Add 1 tablespoon of the vegetable oil, the celery and cashews. Season with 1/4 teaspoon salt, and stir-fry until the celery turns jade green, about 3 minutes. Transfer the mixture to a plate.
Return the skillet to high heat. Add the remaining 1 tablespoon oil, the shrimp and the remaining 1/2 teaspoon salt, and stir-fry until shrimp turn pink and curl up, about 2 minutes. Add the ginger-garlic mixture and the onion whites, and stir-fry about 1 minute. Return the celery and cashews/peanuts to the pan with remaining green onions and the reserved soy sauce mixture and stir over the heat for about 1 minute to mix together evenly and blend flavors. Serve with rice. 2 generous portions.
• 1 tablespoon soy sauce
• 1 tablespoon dark sesame oil
• 1 tablespoon rice wine or wine
• 2 Tablespoons of chopped fresh ginger
• 3 cloves garlic finely chopped
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons vegetable oil
• 4 sticks of celery, thinly sliced (about 3 cups)
• 3/4 cup roasted salted cashews or peanuts.
• 3/4 teaspoon kosher salt
• 1 pound peeled and cleaned large shrimp
• 3 green onions, thinly sliced white and green, separated
Directions
Mix the soy sauce, sesame oil and wine, in a medium bowl, set aside. Combine the ginger, garlic, and red pepper flakes.
Heat a large nonstick skillet over high heat until very hot, about 2 minutes. Add 1 tablespoon of the vegetable oil, the celery and cashews. Season with 1/4 teaspoon salt, and stir-fry until the celery turns jade green, about 3 minutes. Transfer the mixture to a plate.
Return the skillet to high heat. Add the remaining 1 tablespoon oil, the shrimp and the remaining 1/2 teaspoon salt, and stir-fry until shrimp turn pink and curl up, about 2 minutes. Add the ginger-garlic mixture and the onion whites, and stir-fry about 1 minute. Return the celery and cashews/peanuts to the pan with remaining green onions and the reserved soy sauce mixture and stir over the heat for about 1 minute to mix together evenly and blend flavors. Serve with rice. 2 generous portions.
Sunday, April 24, 2011
A SPRINKLE OF PARMESAN
We are back to eating asparagus again. Boy, this is a long season, but we both love it. Tonight we had chicken marinated in cilantro, lemon juice, ginger and olive oil. Cauliflower is good but roasted cauliflower is the best. Sprinkled with lemon juice, garlic and olive oil and salt and roasted at 400 degrees for 30 minutes. Just a sprinkle of of parmesan over everything.
Sunday, April 17, 2011
FISH AGAIN!
Please note that this is almost a month later and yes it happens to be fish again!
David just returned from a week kayaking and fly fishing down in the gulf and I can report it was a success.
So it's a variation on a common theme.
The asparagus was replaced by green beans and the rice by orzo, with a variety of herbs from the garden, but the fish is the same. Our wonderful Texas redfish. Unlike the 24lb carp that we saw someone land on Lady Bird lake yesterday this is one fish that is not a catch and releaser!
David just returned from a week kayaking and fly fishing down in the gulf and I can report it was a success. 
So it's a variation on a common theme.The asparagus was replaced by green beans and the rice by orzo, with a variety of herbs from the garden, but the fish is the same. Our wonderful Texas redfish. Unlike the 24lb carp that we saw someone land on Lady Bird lake yesterday this is one fish that is not a catch and releaser!
Tuesday, March 22, 2011
ASPARAGUS TIME
We certainly seem to eat a lot of asparagus at this time of the year. Last night, I pulled some of David's redfish out of the freezer for a quick an easy meal. I had some rice left over from the previous night and livened it up with sauteed garlic, green onions, tomatoes and a mix of parsley, cilantro, oregano and chives. SImple but very good.
Wednesday, March 9, 2011
LAMB HOT POT
When I roast a leg of lamb I know we are going to enjoy it for more than one meal. In fact, this time it was three. Spread out over a week of course. Tonight it is lamb hot pot. I fried up some onions celery and carrots. Added the diced potatoes along with the left over gravy. and enough water to cover. Simmered for a couple of minutes and then added the chopped meat. Serve with pickled beets and green beans.
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