Tag Archives: vegetarian

Cheesy Mushroom Chili from The Mushroom Lady

We were on vacation last week on the Delmarva Peninsula.  It lies between the Chesapeake and Delaware Bays and consists of land belonging to Delaware, Maraland and Virginia.  On Tuesday afternoon, we visited the Rehoboth Beach, Delaware Farmers Market in Grove Park.  We arrived a bit early so B happily played in the playground while we waited.  At a couple of minutes to noon, a bagpiper walked from the end of the market to the beginning while he played.  Once he reached the beginning, a big bell rang, signally the start! What a wonderful variety of vendors!  In addition to the fruits, vegetables, fresh meats and local honey you expect to see at a farmers market there were homemade pastas, snacks, candles, wreaths, breads and sweets.  There were even vendors selling lunch items and the hubs had to drag me away from the tent making the best smelling grilled burgers!  (We did an excellent job sticking to our vacation budget, but I think my vacation would have been enriched by that burger!) At one of the vendors, Davidson Exotic Mushrooms, The Mushroom Lady was serving up free samples of her Cheesy Mushroom Chili and giving out copies of the recipe.  It was so good, I have not stopped thinking about it so I decided to make it for dinner tonight.  YUM-O!  Only 7 ingredients and cooked in 20 minutes.

The Mushroom Lady’s Cheesy Mushroom Chili

EVOO
1 quart Crimini Mushrooms, chopped into bite-size pieces
2 tbsp Cumin
3 cups Salsa
1 cup Frozen Corn
1 can White Beans (16 oz), rinsed and drained
1.5 cups Monterey Jack Cheese, shredded

Saute mushrooms in oil a few minutes, then add Cumin and cook until mushrooms are soft.  Add salsa, corn and beans.  Bring to a boil, cover and simmer 15 minutes, stirring occasionally.  Remove from heat and stir in 1 cup of cheese.

Ladle into bowls, top with remaining cheese and serve with toppings of your choice.  Can also be served as a dip with tortilla chips.

I halved the recipe but still used the whole can of beans (didn’t want to waste it), replaced the olive oil with canola, and cut up a few Colby-Jack cheese sticks since that’s what I had on hand.  I made a batch of The Pioneer Woman’s Restaurant-Style Salsa because we looooove it in this house, but just use whatever fresh, canned or jarred one you like. The chili was done before 4pm so I went outside with B to talk with the neighborhood moms while the kids played.  We came in an hour and a half later and I heated the chili back up.  Just like The Mushroom Lady, I served it with sour cream and had to put a dollop of the homemade salsa on top. Since everything was eaten, cleaned and put away so easily, I decided to bake Money Saving Mom’s Pumpkin Chocolate Chip Muffins for tomorrow’s breakfast.  I halved the recipe and got 18 muffins, using 1/3 whole wheat flour and 2/3 white flour.  I’m not the biggest fan of muffins because they tend to be dense and a little too dry for my taste, but not these!  They are light and moist and sooooo gooood!  They are a freezer cooking recipe and she provides instructions for freezing and thawing your muffins.  However I know for a fact, since I have already consumed 2 tonight, that these muffins will not last long enough to see a freezer. I hope you try both of these recipes and let me know how they turned out.

Recipe – White Bean and Pasta Soup from Epicurious

I’ve been trying to add more legumes into our diet this year.  I’ve liked all the recipes I’ve tried but the guys…not so much.  However, this White Bean and Pasta Soup from Epicurious.com was a hit with everyone – YEAH!  As usual, I had to make changes.  ;o)  If you click on the link to the original recipe, you’ll notice right off the bat that Epicurious’ version is white and mine is brown.  The recipe called for water but I needed more flavor than that to get my guys to eat it, so I used my fav vegetable stock.  Instead of cooking my own beans, I drained and rinsed a can of cannellini beans.  To get that garlic and sage flavor of the home-cooked beans they suggested starting with, I added a couple of cloves of minced garlic and some poultry seasoning before adding the stock, beans and tomato.  Why poultry seasoning, you ask?  I don’t have sage in the house but sage is in poultry seasoning and, let’s face it, the smell of poultry seasoning wafting through your kitchen just makes any day better.  I didn’t have green onion to top it with and I’m allergic to olive oil, so there was no drizzling of that.  However, it was absolutely delicious and filling, I froze the leftovers for another meal and I highly recommend you give it a try.

Leftover Wednesday – Creamy Portobello Pasta

I found this recipe for Ziti with Portobello Mushrooms, Caramelized Onions and Goat Cheese on Pinterest weeks ago.  *sigh* I wish I could take beautiful pictures of my food!  The picture of the recipe I pinned is very nice.  I showed the recipe to the hubs with such excitement, but my excitement went unmatched.  He is a rice man, I am a pasta woman.  Plus, there is no meat in this dish, either.  LOL

So yesterday, when I went searching through the fridges, freezers and pantries for Leftover Wednesday, I found a wonderful surprise!

I’m ashamed to say I bought these beauties on June 29th, put them in the “overflow” fridge in the garage and then promptly forgot about them.  But I was so excited to see them!  I could make the Ziti with Portobello Mushrooms, Caramelized Onions and Goat Cheese now!  I immediately went to the computer, looked up the other ingredients needed and compared that to what I had: butter, olive oil, 3 onions, salt, sugar, pepper, parsley, 1 lb portobellos, ziti, goat cheese, parmesan.  Hm.  I’m allergic to olive oil and was a tad short on most of the rest.  But, I can be creative and this is what I pulled together:

I had less than a half of an onion, Laughing Cow Garlic and Herb Cheese to replace the goat cheese (hey, it’s soft!), Parmesan cheese (phew!), Wegman’s Basting Oil to replace the olive oil, butter, salt, sugar, pepper and leftover cooked lasagna noodles to replace the ziti.  Not bad in my book!  I cut the recipe down to approx 1/4 to accommodate the amount of onion I had in the house and I made it for myself for lunch (so embarrassed and frustrated to only have 1/3 of an onion, but trying to teach myself a lesson to buy everything I need at the store once or go without until the next bi-weekly shopping trip).  Here we go…

Saute onions in a little butter and Wegman’s Basting Oil with a pinch of salt and a pinch of sugar for 15 minutes.
While the onions were caramelizing, I sliced up the cooked lasagna noodles.
I removed the onions from the pan and added the sliced shrooms.  There was no need to add more butter nor oil.  While they cooked for approx 10 minutes, I boiled some water and dropped the noodles in it for a few minutes to heat up. 
Once the shrooms were done, I added everything to the pan – onions, 1 wedge of Laughing Cow Garlic and Herb cheese, the noodles, parmesan cheese and a little pasta water.  See? My food pictures do not look good.
It took longer than I thought it would for the Laughing Cow to melt and the noodles were in the pan so long they appear to have absorbed some of the mushroom’s color.  Next time, I will remove the shrooms from the pan, add the cheese and some pasta water only and let those two melt together before adding the rest of the ingredients.  Regardless of how itlooked it tasted wonderful!

Leftover Wednesday – Veggie Platter

We didn’t have leftovers last night; we went out to eat.  Due to B’s allergies, we weren’t able to go out for the hubs’ Father’s Day dinner Sunday, so we went last night.  But we had 2 leftover dinners last week, so I have one to share with you.  Evidently I was too ambitious with my produce shopping, because I had a ton left over.  So much so, there was no room for protein nor starch at dinner.  We ate roasted Brussels sprouts, roasted green beans and sautéed baby bok choy.

In the past, I roasted Brussels sprouts at 350 for half an hour, turning halfway through.  My friend, Kathy, roasts hers at 400 for 10-15 minutes.  I decided to try her way.  I washed and dried the sprouts, sliced off the bottom of the stems, halved them and tossed them in a bowl with a little Wegmans Basting Oil.  I placed the sprouts on a foil-lined baking sheet, all face up, sprinkled them with a little Kosher salt and put them in the oven at 400.  After 15 minutes, they were colored nicely and I took them out.

There was no room for the beans on the pan, so they went in next.  Same way as the sprouts, but they only need to roast for 5-7 minutes.

The baby bok choy was washed, dried and cut in half, lengthwise.  I heated a tbsp of sesame oil in a pan and added the bok choy, cut side down.  While those sautéed, I pressed a couple of cloves of garlic and grated approx. 1/2″ of fresh ginger.  Then I turned the bok choy over, added the garlic and ginger to the pan and stirred it around for a minute or two.  Then I added 1/3 – 1/2 cup Wegmans Asian Classics Stir-Fry Sauce until it was heated through, then removed to our plates.

Yummy, yummy, in my tummy!

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