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Author Nancy J. Cohen discusses the writing process and life as a Florida resident.

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Posts Tagged ‘recipe’

Portobello Mushroom Appetizer

Posted by Nancy J. Cohen on September 26, 2015

PORTOBELLO MUSHROOM APPETIZER

Ingredients

4 Portobello mushrooms, cleaned and stemmed
Balsamic vinegar
Olive oil
4 oz. mozzarella cheese, shredded
Fresh chopped basil
1 large ripe tomato, sliced

Instructions

Scrape gills out of underside of mushrooms. Place mushrooms top side down on greased baking sheet. In each mushroom hollow, sprinkle some balsamic vinegar.

Portobello3

Top with tomato slice, mozzarella cheese, fresh basil, and a few sprinkles of olive oil.

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Bake for 20-25 minutes at 350 degrees. Serves 4.

Portobello4 Portobello2 (800x600)

This dish can be served as an appetizer, as a vegetarian entrée along with a salad, or as a side dish. It stores well refrigerated overnight and reheated in the microwave.

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Posted in Food, Recipes | Tagged: , , , , , | 1 Comment »

Mushroom Potato Recipe

Posted by Nancy J. Cohen on February 13, 2015

Happy Friday the 13th and Valentine’s Day! Two whammies in two days. Here’s a hearty mushroom potato casserole to keep you warm this weekend. I served it at critique group this past week and my writing partners loved it.

MUSHROOM POTATO SAVORY

6 oz. box potato pancake mix
16 oz. sliced Portobello mushrooms
8 oz. container diced red onions
1 cup milk
1 cup shredded sharp cheddar cheese
1 cup shredded Swiss cheese
5 large eggs

Make potato pancake mix according to directions (will require additional eggs). Let sit to thicken. Preheat oven to 350 degrees. Spray a casserole dish with cooking spray. Spread the potatoes along the bottom of the greased dish. Bake for 25 minutes or until lightly browned.

In a large bowl, combine all the other ingredients. Pour on top of the potatoes. Bake for 45 minutes to 1 hour or until bubbly. Serve for brunch, or add garlic bread and a salad for a meat-free dinner. Serves 6-8.

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For dessert, try this wine cake:

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This Recipe, along with others, can be found on my Website.
Scroll down to the bottom, and you can download the pdf file.

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Posted in Food, Recipes, That's Life | Tagged: , , , , , , , | Leave a Comment »

Moussaka Recipe

Posted by Nancy J. Cohen on February 4, 2015

Moussaka

After buying a plump eggplant at the Swap Shop in Fort Lauderdale, I had a choice of three dishes to make with it: My chopped eggplant appetizer, eggplant parmigian, or moussaka. I chose the last one and made a substantial dish that will last us several nights. Full recipe below.

First I peeled and sliced the eggplant, then salted the slices. This bleeds out the bitterness.

eggplant

Next I made the beef mixture then set it aside while I did the sauce.

beef

Make sure you stir constantly during the sauce stage.

sauce

Once the ingredients are prepared, you can assemble the dish. Cover and Refrigerate to bake later if desired.

assembly

And here is the finished meal. Doesn’t it look good enough to eat? Add a salad and a glass of red wine, and you are all set.

moussaka

MOUSSAKA

1 large eggplant, peeled and sliced into thin rounds
2 Tbsp. olive oil
1-1/2 to 2 pounds ground beef
1 small onion, chopped
15‑oz. can tomato sauce
3/4 cup dry red wine
2 Tbsp. chopped fresh parsley
1 tsp. dried oregano
1/4 tsp. ground cinnamon
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups low-fat milk
3 eggs
1 cup grated Parmesan, divided

Salt eggplant slices on both sides and let sweat on a plate for a half hour, then rinse and pat dry.

Heat olive oil in skillet over medium high heat. Add ground beef and onions and cook until beef is brown, about 15 minutes. Stir in tomato sauce, wine, parsley, oregano and cinnamon. Simmer until mixture thickens, stirring occasionally, about 20 minutes. Set aside.

Preheat oven to 350 degrees. In a separate saucepan, melt butter over medium high heat. Add flour and stir 1 minute. Gradually add milk, whisking until smooth. Boil until thickened, stirring constantly, about 2 minutes.

Beat eggs in small bowl to blend. Whisk small amount of hot milk mixture into eggs. Return egg mixture to saucepan. Whisk constantly until mixture reaches a boil, then remove from heat. Stir in 1/2 cup grated Parmesan.

Grease 13x9x2 inch glass baking dish. Arrange half of eggplant slices in bottom of dish. Spread meat mixture over. Top with remaining eggplant. Pour hot custard cheese sauce over eggplant. Sprinkle with remaining ½ cup Parmesan. Cover loosely with foil and bake 1 hour. Uncover and continue baking until golden brown. Serves 6-8.

For more Recipes, visit http://nancyjcohen.com/fun-stuff/recipes/

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Posted in Food, Recipes, That's Life | Tagged: , , , , , , , | 6 Comments »

 
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