Showing posts with label mushrooms. Show all posts
Showing posts with label mushrooms. Show all posts

12/6/12

Meatless Holiday Recipes



It is hard for me to believe, I have been a non-meat eater for over 20 years.  I became a Pescatarian soon after my divorce.

My reasons were not typical. I wasn’t on an “ethical” kick although I do love animals. The reason I decided to try giving up meat was because I really wasn’t eating or enjoying it anyway.
It made sense to make a change.

Initially, I figured if someone invited me for dinner I would eat meat if it was served, but just not at home. Upon learning of my culinary choices, my dinner invites pretty much disappeared. My friends were just too stressed about what they would cook if I was invited for dinner.

After about 8 years without meat, it sort of became an ethical thing. Why would I eat meat and take a life for it when it was really unnecessary. I was doing just fine without it.

So, here I am 20 years later finding that I am still not the purist that most non meat eaters are. I still eat dairy and fish. I believe it helps me to be a bit more balanced and sociable. Lately though I have been trying to go back to the roots of my food behavior change and eat more non animal product meals.

With the Vegan trend, it has become easier to find some tasty meal choices and recipes sans animal products.  I have been making more vegetarian meals/snacks and have found it positive in terms of my weight, health profile, hunger and energy levels.  This was also true when I initially became a Pescatarian.

My first two experiments with Vegan recipes were inspired by a fitness blog DAMY Health. The author is a trainer and Vegan. 

The two choices I made from the recipe file were excellent. First a chocolate candy made with coconut milk and cocoa then put in the freezer. It made a nice pre or post meal snack. The other was what was termed cashew cheese.  It is made with soaked raw (not really raw but that’s another story) cashews, extra virgin olive oil, sun dried tomatoes, basil and Sriracha chili (love Sriracha) I not only enjoyed this as a snack but also started having it on toast or crackers for breakfast.  It makes a satisfying breakfast that stays with you.

For Thanksgiving, I often make a stuffed acorn squash with soy meat, apples, dried fruit and maple syrup. This year I found a NY Times article listing recipes for a Vegan Christmas. They sounded not only nutritious but tasty too.  I thought I would try them.

I planned to make dinner with my sister. She came to Dallas on Thanksgiving, so we planned to have our Holiday dinner on the weekend.  Time got away from us and we never made the meal. After she left, I made the meal for me myself and I. Loved it.

I made Stuffed Portobello Mushrooms, Roasted Brussels Sprouts with Maple Syrup and toasted Hazelnuts and for dessert, dairy free Spiced Crème Brulee.

I also made myself a non dairy eggnog snack using Almond Milk, Spices and Vanilla Protein powder. A small swig of vanilla rum in it didn’t hurt a bit.

I know to true carnivores, these recipes may sound “different”. The only thing I can say is I recommend these. If you have an open mind, you might find you can enjoy a few meat free meals once in awhile.


I did not follow the recipe. I used store bought almond milk(6oz maybe), about a ½ scoop of  LEAN Vanilla Protein Shake mix (http://www.waycooldiet.com/lean.html) for the sweetness and Vanilla flavor, about ½ a tablespoon almond butter, a shake of Apple Pie Spice and a good  pinch of allspice.
I whipped this all up in the blender with a few ice cubes until it was nice and frothy than served it with about a tablespoon of Vanilla Rum and freshly grated Nutmeg on top. Yum!

Here are links to the other recipes:
Holiday menu from the NY Times-

Damy Health recipes

3/6/11

Fairs, Festivals and Food


The season is in full swing in S. Florida. For those of us that live here all year the season is a mixed blessing. What it means to us on the down side is more traffic, longer lines, required reservations at local restaurants and most annoyingly, the New Yorkers beeping at you when a traffic light turns green!

On the up side, more classes and events are scheduled.  This year I decided not to be complacent and to enjoy the blessing of hundreds of snow birds descending on us. I have enjoyed a couple of fun cooking classes and some interesting fairs and festivals.

First, I signed up for a Sushi Making class in Davie Florida with Chef Jorge Montes of Chef George catering. His family is Peruvian and his sister and mom work with him at the classes.  I would highly recommend his classes. I had a blast making Sushi while sucking down Strawberry Saketinis. 

Strawberry Saketini
2 servings
Ingredients:
3 strawberries cut into quarters (no stem)
1 tbsp. orange liquor
1 cup sake
Juice of 1 lime
1 tsp honey
1 cup of ice

Preparation:
1.    In a glass place the strawberries, honey and lime juice.
2.    Muddle with a wooden stick or muddler until mashed well.
3.    Add sake, orange liquor and ice and shake for 20 seconds


I also learned how to make sushi and was surprised that my rolls looked and tasted pretty darn good, as did everyone else’s.

The menu:
·          Strawberry Saketini
·          Smoked Salmon Hand Rolls (Temaki) w/Avocado and Scallions
·          Tempura Shrimp Rolls w/Shiitake Mushrooms and Cilantro
·          Deep Fried Tuna Sushi Balls w/Sesame Seeds and Pickled Daikon

Smoked Salmon Hand Rolls (Temaki) w/Avocado and Scallions
4--6 servings (4 big or 6 small portions)

Ingredients:
1 cup sushi rice, cooked and seasoned
4 oz smoked salmon, cut into strips
½ avocado cut into slices
2 scallions cut on the bias
Sriracha, to taste
2 sheets of Nori

Preparation:
1.    Cut a sheet of Nori in half crosswise
2.    Cover half of one side with the rice
3.    Arrange the fillings diagonally over the rice from the center to the outer corner
4.    Take the bottom right corner and curl it towards the middle to form a cone
5.    Keep rolling until you touch the opposite end

When George posted a Peruvian Class, I signed up readily. I had never had Peruvian food, so it was a great class on the food of his native country with ingredients I had never seen before.  As always, he we started off with a cocktail to get us going. This time it was a Pisco Sour. The bitters and cinnamon really make the drink.

Pisco Sour (Pisco infused Cocktail with fresh lime)
2 servings

Ingredients:
½ cup granulated sugar
¼ cup water
8 oz. Pisco
1 egg white
2.5 oz. lime juice
Cups of ice
Dash of Angostura bitters
Cinnamon, for garnish

Preparation:
1.    Bring sugar and water to a boil and let cool (simple syrup) In a blender mix the simple syrup, Pisco, lime juice, ice and blend for 30 seconds
2.    Add egg white and blend for 1 minute
3.    Serve into cocktail glass or old fashion glass
4.    Garnish with a drop of bitters and a sprinkle of cinnamon

The menu:
·          Pisco Sour (Pisco infused Cocktail with fresh lime)
·          Ceviche (Citrus and Aji Amarillo marinated Fish with Sweet Potato and Canchita)
·          Papas A La Huancaina (Yukon Gold Potatoes with creamy Aji Amarillo Sauce)
·          Lomo Saltado (Beef Stir Fry with traditional accompaniments)
·          Mazamorra Morada (Purple Corn Pudding with Dried Fruit)
·          Extra: Chicha Morada (Purple Corn Refreshment)

Lomo Saltado
Beef Stir Fry w/traditional accompaniment
Serve 4-6 (4 large or 6 small)


Ingredients:
1 lb. French fries
2 cups of cooked white rice
1 ½ lbs. Sirloin or tender loin, cut into 2 inch pieces
1 red onion, cut into thick slices
4 Roma tomatoes, quartered
2 Aji Amarillo (Peruvian chili) deseeded and deveined cut into thin strips
2 tbsp cilantro, chiffonade (cut into thin strips)
2 oz olive oil
¼ cup soy sauce
2 tbsp red wine vinegar
10 cloves of garlic, minced
Salt to taste
Pepper to taste

Preparation:
1.    In a large sauté’ pan, heat up 1 oz of oil and sear the beef. Season with salt and pepper
2.    Remove from the pan and reserve along with its natural juices
3.    Add the other half of the oil and heat up the pan to high heat, add the onion and cook for 1
4.    minute, stir occasionally
5.    Add tomatoes and garlic and cook for 2 minutes
6.    Add aji Amarillo, the reserved beef with its juices and deglaze with soy sauce and vinegar. Cook
7.    for 1 minute
8.    Fold in the cilantro, season with salt and pepper and taste

 Serve over rice and French fries

Most recently my sister and I attended two food festivals, The Delray Beach Garlic Festival and The Palm Beach Greek Festival.  The events were fun, the food was, well what can I say, Festival food.  Still we had a good time and I got some cooking ideas to take home and try. Our favorite was the stuffed portabella mushroom with lots of garlic, spinach and artichoke. It tasted like a little garlicky mushroom pizza. I don’t have their recipe but this one looks good:

Spinach and Artichoke Stuffed Portobello Caps
Serves 1


Ingredients:
1 Tbsp olive oil
1 shallot, sliced thinly
1 clove garlic, minced
1 bag spinach, washed and dried
Red pepper flakes, to taste
1 can artichoke hearts, quartered
1/4 cup part skim ricotta cheese
1/8 cup feta cheese crumbled (optional)
1 egg
Salt, to taste
Pepper, to taste

2 Portobello mushroom caps, cleaned
Olive oil, as needed
Bread crumbs, as needed
Parmesan cheese, as needed

Preparation:
1.    In a medium sauté pan, heat the olive oil over medium high heat. Sauté the shallots until translucent. Add the garlic and sauté until fragrant, about 1 minute. Add the spinach and cook until wilted. Remove from heat and set aside.
2.    Place the artichoke hearts, ricotta cheese, feta if using and egg in a bowl. Pour the warm spinach mixture over the artichoke mixture. Stir to combine completely. Season with salt and pepper.
3.    Brush the Portobello mushroom caps lightly with olive oil. Place the stuffing on top of the mushrooms. Sprinkle with breadcrumbs and parmesan cheese and bake in a 400 degree oven until the breadcrumbs begin to brown.


Today I attended the Las Colinas Art Festival in Fort Lauderdale. It isn’t a food event but it is held on Las Olas Blvd where there are many interesting eateries. Unfortunately, it poured rain all day and looking like a drowned rat, I sought shelter in one of my favorite Las Olas eateries, the Big City Tavern. I managed to enjoy a tasty baby greens salad while trying to dry off and warm up with a nice cup of vanilla tea. They offer an interesting brunch on the weekends and I would love to go some Sunday morning.

I guess the season has its upside.