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Posts Tagged ‘vegetarian’

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.

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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.

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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 »

Vegetable Shepherd Pie

Posted by Nancy J. Cohen on May 29, 2014

I like to experiment with healthy cooking, and recently I adapted this recipe from one we ate at Disney’s Rose and Crown Pub at Epcot.  Their version may have had cheese on top and been called Cottage Pie, but in the interest of lowering the fat content, I omitted the cheese in my version. As you’ll see, I take the easy route and buy prepared mashed potatoes that can be heated in the microwave. Buying other pre-chopped ingredients also speeds the process.

VEGETABLE SHEPHERD’S PIE

Ingredients

12 oz. low-sodium vegetable broth
1/3 cup dry red wine
1 small can tomato paste
1 Tbsp. all-purpose flour
1 oz. dried porcini mushrooms
24 oz. package prepared garlic mashed potatoes
3 Tbsp. unsalted butter
3 Tbsp. olive oil
2 pounds mushrooms, stemmed and quartered
2-6 oz. packages chopped fresh celery
1-8 oz. package chopped fresh onions
5 medium garlic cloves, finely chopped
1 medium turnip, peeled and diced
2 medium parsnips, peeled and diced
8 oz. crinkle cut carrots, halved
6.5 oz. package peeled pearl onions
1 Tbsp. chopped fresh sage leaves
1 Tbsp. chopped fresh thyme leaves
1 Tbsp. Worchester sauce
Paprika

Directions

In a medium bowl, whisk together vegetable broth, wine, tomato paste, and flour until evenly combined. Stir in dried mushrooms and set aside for at least 30 minutes. Strain and chop mushrooms when softened and reserve liquid.

Meanwhile, melt 1 Tbsp. butter in a Dutch oven over medium-high heat. Add half the mushrooms and 1 Tbsp. olive oil and cook until mushrooms are browned. Remove this batch of mushrooms from pan. Repeat process to cook off the remaining mushrooms. Remove to bowl.

Return pan over medium high heat and add remaining butter and olive oil, onion, celery, and garlic, and cook until softened and golden, about 2 minutes. Add turnip, carrots, parsnip, herbs, pearl onions, and Worchester sauce. Cook until vegetables are softened.

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Add wine mixture to pan and deglaze by scraping up any browned bits. Stir in reserved mushrooms and mix well. Remove from heat and transfer vegetable mixture to a greased baking dish.

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Prepare potatoes according to package directions. Thin with butter and milk or half-and-half if desired. Spread potatoes on top of vegetables. Sprinkle with paprika. Bake at 350 degrees until top is golden and mixture is bubbly, about 20 minutes. If you want a more browned look, put briefly under broiler. Or sprinkle shredded cheddar cheese on top and put dish back in the oven until melted. Serve hot. A salad makes a nice accompaniment. Makes 6-8 servings.

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Posted in Food, That's Life | Tagged: , , , , | 3 Comments »

 
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