Tuesday, January 26, 2010

Tuesday Night Quick Fix

So I just finished a workout and was really hungry but didn't want to cook and I didn't want leftovers. (I must take after my dad right now!) This is why I came up with the idea for my business of being a personal chef for athletes.

This is what I threw together with what I had in the fridge and pantry. Its really good, so I'm publishing it here.

Seared Mushrooms with Spinach
Serves 1
Portobello Mushrooms
Oyster Mushroom about 1 cup of each mushroom diced in big chunks
1 T butter or Olive Oil
1 clove garlic, left whole
1/2 tsp fresh rosemary chopped
1/2 teaspoon smoked paprika
large handful baby spinach
salt and pepper
1 cup quinoa, cooked

Heat a large saute pan over medium high heat until nice and hot.
Add butter/oil and garlic clove and paprika. Wait for butter to foam and bubble.
add mushrooms....don't move anything for at least 2-3 minutes, season with salt and pepper. then shake pan to toss mushrooms. Sear another 2-3 minutes, shake pan again.
Add baby spinach and wilt. Mix everything together and serve over heated quinoa.

This is why you need a well stocked pantry. Smoked paprika was hard for me to find, but now I have it, I use it with potato salad and mushrooms. it adds such a unique depth of flavor to the food.

I wish I had more mushrooms. I would make another batch! That was tasty!

Monday, January 25, 2010

Miso Soup or Japanese Hot Pot - Meatless Monday

This is so good. truly one of my favorite soups! There are so many things you can do with a simple base of Miso, water and scallions. I often order this in Japanese restaurants, its called a Hot Pot. A huge steaming pot of veggies and tasty broth (or meat or seafood). Go here for more ideas/photos: http://www.japanesehotpots.com/

Serves 2
8 cups water, divided 7/1
1 cup Red Miso Paste or White Miso Paste
1 cup Shitake Mushrooms
1 cup tofu, diced into small cubes
2 scallions, sliced
1/2 cup carrots, julienne
1 oz. Wakame dried seaweed or to taste
1 cup mung bean sprouts
1 cup lima beans
1 oz Soba Noodles or Udon Noodles, I dont care for Udon noodles, i think they look like worms.
large handful of baby spinach or bok choi

Heat 7 cups water in a soup pot. Take remaining 1 cup water and mix with Miso until smooth. This is to combine with the water easier.
Bring to a gentle simmer. Add mushrooms, veggies and soba noodles. Simmer for 20 minutes, add tofu and baby spinach.

Meatless Monday is about cutting out meat one day a week to improve personal health and the health of the planet. http://www.meatlessmonday.com/

Baked "Sketti"

Baked Spaghetti

I learned that this was my grandmothers recipe but I always associated it with my mom and her cooking. Its so simple, not fancy but is comfort food for me. Enjoy!

This isnt really a recipe as she always just threw everything together. So experiment a little if you want.

serves 4-6

8 strips bacon, cut into pieces
1 small yellow onion, diced
1 can Campbells Tomato Soup
8-10 oz. spaghetti

Cook spaghetti according to package directions.
While spaghetti is cooking, brown bacon in a pan until crispy.
Remove bacon to paper towels to drain. clean out pan, reserving 1 teaspoon to 1 Tablespoon bacon fat to cook onions. (depending on how much you love bacon fat)
Cook onions in bacon fat.
Drain spaghetti when its done cooking.
Mix all together in a casserole dish.
Bake in a 350 oven for 30-45 minutes. depending on how crispy you want it. I like it crispy! Everything is cooked, so it may not even take 30 minutes depending on the dish you put it in. A low flat dish will have more surface area and dry out more than a deeper dish. (duh)

I serve this with an arugula salad with lemon vinaigrette. the clean peppery arugula balances out the salt of the bacon and sweetness of the soup.

Monday, January 11, 2010

Veggie Meatballs or Patties

My resolution this year is to go veggie. This meatless meatball recipe is very good. it has a very bright taste that stands up to a flavorful marinara sauce. I like the fact that it doesnt use soy "meat" fillers.

2 hard cooked eggs
1 cup chopped celery
1/2 cup bread crumbs
1 cup wheat germ
1 Tb. Fresh Parsley
1 cup minced onion (can use scallions too for different flavor)
1 cup chopped pecans
1/2 cup Parmesan cheese
1/4 cup melter butter
1 tsp. salt
2 raw eggs, beaten

Mix all ingredients well, then add raw eggs. Shape into balls or patties and cook over medium heat until lightly browned.