Tag Archives: mushrooms

Veggie Protenia Salad

Veggie Proteina Salad

I’ve recently discovered Red Brick Pizza. They have amazing gluten-free pizza. It’s quite a luxury to go to a pizza parlor and have a real, wood-fired pizza straight out of the oven. I have watched them like a hawk every time I have been and they take so many precautions when preparing a gluten-free pizza (I would also recommend going for a very early lunch when they first open to avoid further cross contamination risks). Every employee I have interacted with has known exactly what ‘gluten-free’ is and what is and isn’t safe on their menu (in extreme detail; I was very impressed). So far my favorites only pizzas I’ve tried are the Hawaiian (the addition of cashews is quite amazing) and the Prosciutto, Mushrooms and Arugula (a drizzle of balsamic and a dash of red pepper flakes; fantastic). Unfortunately, the closest restaurant is 35 miles away, which means I only get to go on the rare Target trip I make (yes, our closest Target is also 35 miles away, I live in a desolate hole), but between Target and pizza, it makes any trip almost as exciting as going to Disneyland.

As amazing as the pizzas are, and they are fantastic, I have absolutely fallen in love with the Veggie Proteina Salad. I never could have dreamed up a more perfect salad, but lucky I don’t have to try anymore, Red Brick has figured it out for me.

From the Red Brick Pizza website:

VEGGIE PROTEINA 
napa mix, artichoke hearts, red & green peppers, mushrooms, onions, kalamata olives, garbanzo beans, kidney beans, black beans, corn, tomatoes, mozzarella, croutons, choice of dressing

Obviously to make it gluten-free, don’t get the croutons. I also leave off the corn, but keep everything else. The salad is so flavorful and so delicious and so easy to make at home, so that’s exactly what I did. I’ve made it at home several times now and every time it’s been fantastic. At the restaurant, I’ve only tried the salad with balsamic vinaigrette, but at home I’ve tried it both with balsamic and ranch dressing. I really can’t decide which is better. Unfortunately in the pictured version here, I forgot to add the cheese, it definitely wasn’t missed. I have to say that in my homemade version I usually use Monterey jack or white cheddar. I just find them tastier, but the cheese isn’t needed at all.

A little more on Red Brick. They also have gluten-free beer and ciders on tap. There are also gluten-free dessert options as well. Gelato and gelato truffles seem to be the main gluten-free dessert options, but last time I went they also offered gluten-free ice cream sandwiches made with GF chocolate chip cookies and gelato. They all look amazing, but between salad and pizza and dessert, I have to prioritize and pizza always wins in my book.

Veggie Protenia Salad

Ingredients

  • MIx of cabbage and lettuce (I used green cabbage and romaine lettuce)
  • 1 can garbanzo beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1/2 red onion, sliced
  • 1/2 cup kalamata olives, sliced
  • 1/2 cup marinated artichoke hearts, chopped
  • 8-10 button mushrooms, cleaned and sliced
  • 1 large tomato (or a pint of cherry tomatoes), diced
  • 1/2 cup shredded cheese (optional) (recommend white cheddar or monterey jack)
  • choice of dressing (recommend balsamic vinaigrette or ranch)

Instructions

  1. Place cabbage and lettuce in a large bowl.
  2. Add in all other ingredients but dressing.
  3. Toss to mix together.
  4. Add dressing of choice and toss again to coat.
  5. Serve immediately.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.clarecooksblog.com/2013/09/veggie-protenia-salad/

Joe’s Special

Joe's Special Scramble

I started the fall semester yesterday morning. In order to recover from the trauma, I’m taking a long weekend trip (can 6 days really be considered a ‘long weekend’?) up to San Francisco to visit some friends. What better excuse that to share some tried and true San Francisco favorites.

This dish is a San Francisco classic. It originated in the 1930′s at Original Joe’s. Even though the dish is a classic, I had to put my own spin on things. I substituted extra-lean ground turkey for the ground beef. I used a ton of garlic (10 cloves, but they were all pretty small) and fresh basil and oregano from my garden. I have to admit that I like the fact that the eggs are not the main focus of this egg dish. I feel like the egg is just there as a loose binder rather than the main feature. It makes for a nice change from a traditional Quiche or frittata. It also makes the dish much more adaptable to meals outside the morning hours. In true San Francisco style, Joe’s Special is traditionally served with sourdough. I have yet to discover gluten-free sourdough, so I served my scramble with a couple slices of gluten-free toast (Canyon Bakehouse is my favorite at the moment). Not quite the same as sourdough, but it did the job.

I made Joe’s Special for Sunday Brunch over the weekend and this morning I heated up the leftovers for breakfast. It was even better! This would be a great made-ahead meal for brunch or for anytime you want to have a meal that you can reheat in a hurry.

Joe's Special

 

 

Joe’s Special

Ingredients

  • 1 Tablespoon extra virgin olive oil
  • 1 large onion, diced
  • 5+ garlic cloves, minced
  • 1 1/4 pounds extra-lean ground turkey
  • 3 cups fresh baby spinach, chopped
  • 1 Tablespoon fresh basil, finally chopped (or 1 teaspoon dried)
  • 1 teaspoon fresh oregano (or 1/4 teaspoon dried)
  • 1/3 cups parmesan cheese, finely grated
  • 3 eggs, well beaten
  • 1/4 cup milk/cream/half and half
  • a generous dash of tabasco (optional)
  • salt and freshly ground pepper, to taste

Instructions

  1. Crack the eggs into a small bowl and add the Tabasco, salt and pepper. Whisk to combine. Set aside.
  2. In a large skillet heat the oil over medium heat. Add onion and cook until beginning to brown. Add in garlic and cook until fragrant, about 2 minutes. Add in ground turkey; cook, stirring, until browned and all moisture evaporates, about 10 minutes. Add mushrooms; cook, stirring, until beginning to soften. Add spinach; cook, stirring, until wilted. Add eggs; cook until eggs are cooked and mixture is slightly dry, about 4 minutes. Season with salt and pepper; sprinkle with Parmesan. Serve with bread.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.clarecooksblog.com/2013/08/joes-special/

Gluten-Free Green Bean Casserole

Gluten Free Green Bean Casserole

Normally I am super into Thanksgiving. It’s usually one of my favorite holidays of the whole year. This year I am a Thanksgiving Grinch. I just cannot get into it. I blame christmas, which I am a normal Grinch about. Christmas needs to stop encroaching on other perfectly good holidays… That being said Thanksgiving still has to be dealt with.

When I was much younger and naive and still excited over Thanksgiving, about two weeks ago, I tested out a few potential recipes. This green been casserole was an instant winner. It is a relatively easy recipe. The most time consuming part is coating and cooking the onions, but they are well worth the effort. I would highly recommend making some extra onions while you are at it. A number of mine managed to disappear before I assembled the dish. They are quite tasty and very snackable.

Gluten Free Green Bean Casserole

Gluten Free Green Bean Casserole

Ingredients

  • Olive oil nonstick cooking spray
  • 1 large (12-ounce) onion, cut into 1/2-inch-thick slices and separated into rings
  • 5 Tablespoon all-purpose flour (I used Better Batter.)
  • Salt and pepper
  • 1 1/2 pounds green beans, trimmed
  • 1 Tablespoon butter
  • 1 large shallot, finely chopped
  • 1 container (10-ounce) sliced cremini or white mushrooms
  • 1 cup reduced-sodium vegetable broth
  • 1/2 cup milk

Instructions

  1. Preheat oven to 425 degrees. Line large cookie sheet with foil; spray with nonstick spray.
  2. In bowl, toss onion with 2 tablespoons flour and 1/8 teaspoon salt. Spread onion in single layer on prepared foil; spray onion with nonstick spray. Bake 14 minutes; toss to rearrange, then spray again. Bake 15 minutes or until crisp.
  3. Meanwhile, in 5-quart saucepot, heat 3 quarts water to boiling on high. Add beans and cook, uncovered, 5 minutes or until tender-crisp. Drain beans in colander; rinse under cold water. Drain.
  4. In 4-quart saucepan, melt margarine on medium. Add shallot; cook 2 minutes, stirring. Add mushrooms; cook 7 to 8 minutes or until tender, stirring often. Stir in 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 3 tablespoons flour; cook 1 minute. Add broth and milk; heat to boiling on high, stirring. Reduce heat to low; cook 2 minutes. Add beans.
  5. Transfer mixture to 2-quart baking dish; bake 15 minutes. Stir mixture; top with onion. Bake 5 minutes or until sauce is bubbly.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.clarecooksblog.com/2012/11/gluten-free-green-bean-casserole/

Gorgonzola-Roasted Mushrooms and Onions

Gorgonzola-Roasted Mushrooms and Onions

I know I say this a lot, but this is seriously one of the best dishes I’ve had recently. It brings together 3 of my favorite things, so I knew it was going to be good, I just had no idea how good. If I had to one thing for the rest of my life, this dish would be among the top contenders. I probably could have let the cheese in the melt a bit more, but the mushrooms and onions were starting to get pretty well done. I used white button mushrooms and baby bellas because that is what I had on hand. I thought they worked perfectly. I served this as a side for a simple baked chicken recipe, but I think it would also be great with steak or as a great addition to a salad.

Gorgonzola-Roasted Mushrooms and Onions

Rating: 51

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

6 servings

Adapted from here

Ingredients

  • 3/4 pound mushrooms, stems discarded and caps sliced 1/2 inch thick
  • 2 large onions, cut into 1/2-inch wedges
  • 5 Tablespoons extra-virgin olive oil
  • 1 teaspoon garlic powder
  • Kosher salt
  • Freshly ground pepper
  • 1/2 teaspoon fresh thyme leaves
  • 3 ounces Gorgonzola Dolce, cut into 1/2-inch pieces

Instructions

  1. Preheat the oven to 425 degrees F. On a large rimmed baking sheet, toss the mushrooms and onions with the oil and season with salt, pepper and garlic powder. Roast for about 30 minutes, until tender, tossing once. Sprinkle the vegetables with the thyme and toss. Sprinkle with the Gorgonzola and roast for about 5 minutes, until the cheese is melted. Transfer to plates and serve.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.clarecooksblog.com/2012/10/gorgonzola-roasted-mushrooms-and-onions/

Gorgonzola-Roasted Mushrooms and Onions

Mushroom & Lentil Soup

Mushroom, Vegetable & Lentil Soup

I desperately want it to be fall. It officially is according to the calendar, but the weather is making the reality quite different. I dream of cardigans and tights and coats and all the things that are completely useless in Southern California but any temperature under 65 degrees automatically warrants wearing. I keep thinking that if I act like it’s fall, it will be fall. That’s where soup comes in. It might be uncomfortably hot still, but I still keep thinking that if I make seasonally appropriate recipes, the season will also become appropriate. Unfortunately, this line of thought has resulted in nothing but annoyance and overheating.

Luckily this soup was delicious enough to over look the heat for the 10 minutes it took to eat. I got a hankering for soup over the weekend and saw some lentils crying out to be used up. I opened the fridge and the mushrooms literally threw themselves at me, so I thought it would be rude not to include them as well. I googled around for a bit trying to find a mushroom and lentil soup recipe, but nothing was really leaping out at me. So in typical fashion I chopped up some vegetables, threw them in a pot, minced some garlic, added some spices and broth, added a bit more garlic for good measure, put a lid on it and hoped for the best. I was a bit concerned about the mushrooms getting rubbery (blah), but fortunately they managed to maintain their natural mushroomy consistency.

Mushroom & Lentil Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Vegan
Serves: 4
Ingredients
  • 1 medium onion, diced
  • 3 medium carrots, peeled and sliced
  • 3-6 cloves garlic, minced
  • ½ Tablespoon smoked paprika
  • ¼ teaspoon chipotle powder
  • 1-8 ounce package mushrooms, wiped clean and sliced
  • 2 Tablespoons olive oil
  • 1 cup lentils, green or brown (the bigger ones), well rinsed
  • 4 cups low sodium vegetable broth
Instructions
  1. Prepare and cut up all the vegetables.
  2. In a large, heavy bottomed pot, heat the olive oil over medium heat. When heated, add in onion, carrots and garlic and cook until slightly softened and fragrant.
  3. Add in spices and mushrooms and stir to coat. Allow water from mushrooms to cook off slightly and add in lentils and broth.
  4. Bring to a boil and then reduce heat to a simmer. Allow simmer for 20 minutes or until the lentils and vegetables are all cooked and soft.

 

Chipotle Mushroom & Goat Cheese Queso

CHIPOTLE MUSHROOM AND GOAT CHEESE QUESO

This dip is definitely a winner and it will not be around for long, so get some while you can. The goat cheese makes the perfect base for the earth flavors of the mushrooms and the smokey chipotles. You can adjust the spice level to taste. I found that the two chipotles I included gave it just a subtle hint of spice. When making it for a crowd, you might want to keep the chipotles on the lighter side to keep everybody’s taste buds happy.

Chipotle Mushroom & Goat Cheese Queso (from Whole Foods)

  • 2 teaspoons canola oil
  • 1/2 pound mixed mushrooms, thinly sliced
  • 1/4 teaspoon fine sea salt
  • 6 ounces goat cheese, crumbled
  • 6 ounces (about 1 3/4 cups) shredded Monterey Jack cheese
  • 1 1/2 cups sliced baby spinach leaves
  • 1/2 cup diced red onion
  • 2 chipotles in adobo (from a can), seeded and minced
  1. Heat oven to 375°F. In a large skillet, heat oil over medium heat. Add mushrooms and salt and cook, stirring frequently, until mushrooms have released their liquid and are dry and lightly browned, about 10 minutes. Spread mushrooms over the bottom of a small ovenproof casserole or gratin dish.
  2. In a large bowl, combine goat cheese, Jack cheese, spinach, onion and chipotles and toss until combined. Spread cheese mixture evenly over mushrooms and bake until bubbling, about 25-30 minutes. Serve hot.

Portobello Mushroom Baked Eggs

Baked Eggs in Portobellos

Baking eggs in things is super trendy right now. Bake them in avocados, tomatoes, bread bowls, bacon, it’s all the rage. Never wanting to be left out of what the cool kids are doing, I hopped on this craze myself.  Well, actually, it was more like, I opened my fridge one morning and had a bunch of portobellos in their use it or lose it stage and a bunch of eggs about to go the same. As I like to say, expiration dates are the mother of invention.

Baking just the eggs in the portobellos sounded a bit boring and kind of dry, so I decided to add some flavor and color with some tomato sauce and onion.

 Portobello Mushroom Baked Eggs

  • olive oil
  • 1/2 onion, finely chopped
  • 1/2 jar pasta sauce (I used Trader Joe’s Roasted Garlic Sauce)
  • 6 eggs
  • 6 portobello mushrooms, cleaned with stems and gills removed
  • Parmesan cheese
  1. Heat oven to 375F/190C.  Spray a baking dish with cooking spray. Place mushrooms cap-side down.
  2. In a small sauce, add a small amount of olive oil. When heated add onion and cook until softened. Remove from heat and stir in pasta sauce.
  3. Carefully spoon in a bit of pasta sauce into each mushroom making sure to leave enough room for the egg. Then crack one egg into each mushroom. Place eggs in oven and bake 25 (runny yolk) to 30 (not so runny) minutes.
  4. Serve with remaining tomato sauce and top with Parmesan cheese.

Gluten-Free Caramelized Onion and Mushroom Tostadas

Caramelized Onion and Mushroom Tostadas

This might be one of the best dinners I’ve made recently. It’s a little labor intensive, but luckily it’s nearly all hands off. Caramelized onions are one of my favorite things, so I figured why not branch out and caramelize other things I like. This was my first time caramelizing mushrooms and they were delicious. They went really well with the onions and corn. This tostada had the perfect blend of flavors and textures – the crunch of the tortilla with the soft, sweet onions and tangy cheese with just a hint of spice.

I topped the tostada with a chile-cilantro dressing. I could have put a straw in the dressing and drank it straight. It was so good! I was happy that there was enough leftover for several more salads and veggie dipping sessions.

You can make your own tostadas, but honestly I think it’s just way too much work and mess. Luckily every store in Southern California sells ready-made tostadas right along side the regular tortillas. It’s definitely the way to go in my book. If you are using packaged shells, before serving them, spread them out on a baking sheet, or directly on oven racks, and heat them at 350°F for 4-5 minutes, or until you can smell the aroma of them cooking. Don’t keep them in the oven too long, or they will get burnt. Just heat them enough to lightly toast them.

Caramelized Onion and Mushroom Tostadas

  • 1 large white onion, thinly sliced
  • 8 ounces white/button mushrooms, cleaned, stems removed and sliced
  • 8 ounces canned or frozen corn, rinsed/defrosted
  • extra virgin olive oil
  • Kosher salt
  • garlic powder, to taste
  • paprika, to taste
  • chipotle chile powder, to taste
  • crumbled queso fresco or crumbled feta
  • tostadas
  • chile-cilantro dressing (recipe is below)
  • olives (optional)
  • green onions (optional)
  1. In a large, heavy bottom pan, heat olive oil over medium high. When the oil is just shimmering, add onions and stir to coat. Saute onions for 10 minutes, sprinkle with Kosher salt and stir. Reduce heat to low and cook for 10 more minutes, stir onions again and allow to cook for another 10 minutes. Continue caramelizing onions for 30-60 minutes, stirring every 10 minutes or so until onions are rich, brown color. When caramelized remove from pan and set aside.
  2. If needed, add more oil to the pan and heat until just shimmering. Add the mushrooms to the pan, cook until they release their water, allow the liquid to evaporate and the mushrooms start to caramelize, about 15-20 minutes. When mushrooms are caramelized, remove from pan and set aside with onions.
  3. Add corn to pan, liberally sprinkle with garlic powder and add paprika and chipotle to taste, then heat through. Return onions and mushrooms to the pan and toss to mix.
  4. Place tostada on serving plate. Top tostada with onion-mushroom mixture. Sprinkle cheese on top and add a generous drizzle of the chile-cilantro dressing. Add any additional toppings you want and serve.

Chile-Cilantro Dressing (from Cooking Light)

  • 2 tablespoons unsalted pumpkin seed kernels/pepitas, toasted
  • 2 tablespoons canola oil
  • 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons crumbled reduced-fat feta cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 (4.5-ounce) can chopped green chiles, undrained
  • 1 garlic clove, chopped
  • 1 cup chopped fresh cilantro
  • 2 tablespoons water
  • 1/2 cup plain fat-free yogurt
  1. Place the first 8 ingredients in a blender; process 15 seconds. Gradually add cilantro; process until smooth.
  2. Combine 2 tablespoons water and yogurt in a small bowl, stirring with a whisk until smooth. Add cilantro mixture; stir well.