Showing posts with label mushroom. Show all posts
Showing posts with label mushroom. Show all posts
Friday, March 20, 2015
Portobello Mushroom Sandwiches CrockPot Recipe
This is a dump and go recipe---no chopping required! You do have to get the stems out of the mushrooms, but you easily can do that on a little plastic plate or paper towel. Theres no need to dirty up a cutting board.
The Ingredients.
4 large portobello (bella) mushrooms, stems removed
1/4 cup prepared Italian salad dressing (you can use your own favorite blend)
1 (7-ounce) jar roasted red peppers
buns, rolls, or toasted bread for serving. The bread pictured is Udis gluten free whole grain sandwich bread.
The Directions.
Use a 4-quart slow cooker. Wash the mushrooms, and remove and discard the stems (compost them. for some reason guinea pigs dont like mushrooms, and theyll just sit in there forever and rot.)
Put the mushrooms into your pot, and add the entire jar of roasted peppers and the salad dressing. Cover and cook on low for 4 to 5 hours, or on high for about2. Serve with a slotted spoon onto your favorite sandwich bread item (sandwich bread item? why did I type that? it makes no sense.)
The Verdict.
The tangy flavor from the salad dressing and the peppers complemented the thick meaty texture of the mushrooms really well. I thoroughly enjoyed this sandwich, although I was probably the only one who would look forward to having it again. Its a little girly. And the mushrooms are a bit slimy.
~~Ive been having some feedburner issues and I dont think the email feed has been updating properly. I think its all fixed now, thanks to the wonderful Jennette. If youve missed the past few days, here they are:
Traditional Minestrone Soup
Cinnamon Sugared Almonds
Spinach Bisque
Apricot Barbecue Wings
Irish Cream Coffee
and a smoky pulled pork recipe!
and! who is watching the finale of the finale of the Real Housewives of DC? anyone? Any predictions? Ive started a chat over on the forums. :-)
I really should make more Irish Cream Coffee for this...
Thursday, March 12, 2015
Mushroom and Feta Breakfast Casserole Low Carb Gluten Free
Mushroom and Feta Breakfast Casserole has two of my very favorite ingredients!
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(For Phase One Fridays I feature Phase One Recipes from the past that have been my personal favorites. This recipe was updated with new photos and step-by-step instructions, May 2014.)
I'm happy to have updated photos of this favorite Mushroom and Feta Breakfast Casserole to share for Phase One Friday this week, and if I was forced to choose only one breakfast casserole out of the many different ones I've shared here, this would have to be it. There's something about the combination of mushrooms and feta that sounds like a perfect breakfast to me. This casserole is also a sentimental favorite because back in 2008 I made this for breakfast when Genie from The Inadvertent Gardener stopped for a night as she was headed for California. But whether you're having guests for breakfast or just looking for make-ahead breakfast options, breakfast casseroles like this are a good way to keep your healthy eating plan on track. It would also make a nice option if you're looking for ideas for Mother's Day Brunch, hope you enjoy!
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Sunday, March 8, 2015
Broccoli Shitake Mushroom and Red Pepper Quiche With A Brown Rice Crust How To Make A Healthy Vegetarian Quiche
Sauté the red bell pepper, red onion and shitake mushrooms.
A brown rice crust is easy to make and is low in calories and fat.
Sprinkle with 2 tablespoons of shredded parmesan and bake.
After baking 45 minutes at 375 degrees, let sit for 10-15 minutes.
Beware Restaurant Quiche
When some people see the word "broccoli" or "vegetable" in a menu item, they often get the false impression that the dish is healthy. With vegetable quiche dishes, nothing could be further from the truth. Thats because most quiche dishes made in a restaurant are prepared with butter, heavy cream, full fat cheeses and lots of eggs. And thats just the filling! The crust is generally made from refined white flour and butter or lard. It wouldnt be hard for a slice of restaurant quiche to be over 600 calories and contain 40 to 50 grams of fat.
How To Lighten Up A Veggie Quiche
First, the Crust
I was very excited to find ready made, whole wheat and spelt crusts at Whole Foods. At first glance, I thought that would be a healthy choice for my crust. After reading the label, however, I was surprised to find out that one crust contained almost 900 calories, 64 grams of fat and 32 grams of saturated fat. Even though the saturated fat was from "tropical" oils and contained zero cholesterol, I was still put off by the amount of total fat and calories. I found a few recipes that made a crust using a mixture of cooked rice and eggs and was very pleased with the results. To step it up a notch, I used brown rice and an egg white. The resulting crust had half the calories and 1/16th the fat of the ready-made whole wheat crust. It wasnt as convenient as pulling it out of the freezer but it was still pretty easy to make and certainly worth the effort.
Then, the Dairy
You can lower the calories and saturated fat and still get a very nice consistency by using reduced or low fat cheese instead of full fat cheese. In this recipe I use low fat cottage cheese and reduced fat swiss or cheddar. You can also replace cream with soy milk or fat free evaporated milk. To further reduce the calories and cholesterol, you can replace one of the eggs with 2 egg whites. The flavor created by adding a few tablespoons of high quality parmesan on top will give the impression that all of the dairy ingredients are rich and decadent and no one will realize that youve made these healthy substitutions.
Finally, the Vegetables
There is no need to fry the vegetables in loads of butter. Steam the broccoli and lightly sauté the onions, peppers and mushrooms in a few teaspoons of olive oil.
And the Result is...
The following recipe uses all of these techniques and weighs in at around 300 calories a slice with14 grams of fat and only 4 grams of saturated fat. It also provides around 20 grams of high quality protein and almost 7 grams of fiber. Thats pretty healthy for a quiche.
Good Menu for a Brunch, Baby or Bridal Shower
A veggie quiche is great to serve at a brunch or shower. Serve with roasted baby potatoes, a big fruit or raw green salad and, for a special treat, Mimosas (a flute filled with half champagne and half orange juice). Enjoy!
***
Broccoli, Shitake Mushroom and Red Pepper Quiche in a Brown Rice Crust
[serves 8]
For the crust [youll need a 9 inch pie pan]
2 cups cooked brown rice
1 large egg white
pinch of salt and pepper
For the filling
2 cups broccoli florets
2 teaspoons olive oil
1/2 cup red onion, thinly sliced
1 cup red bell pepper, thinly sliced
1 cup baby shitake mushrooms
2 large organic, cage free eggs
2 large organic, cage free egg whites
1/2 cup unsweetened soymilk or fat free evaporated milk
1/2 cup low fat organic cottage cheese
1/2 cup reduced fat swiss or cheddar cheese, shredded
1/2 teaspoon sea salt
1/8 to 1/4 teaspoon black pepper
1/2 teaspoon fresh thyme (or 1/4 teaspoon dried)
2 tablespoons fresh parsley (or 1 tablespoon dried)
2 tablespoon parmesan, shredded
Preheat oven to 400 degrees F. Combine cooked brown rice, egg white, and a pinch of salt and pepper in a small bowl. Lightly grease a 9 inch pie pan. Press the rice mixture into the bottom of the pie pan and up the sides. Bake for 8 to 9 minutes until it "sets". Remove from oven. LOWER THE OVEN TO 375 degrees.
Steam the broccoli until fork tender and separate into small pieces. Remove from heat and let cool. Sauté the onion, bell pepper and shitake mushrooms until they soften, about 8 to 10 minutes. Remove from heat and let cool. Place the eggs and egg whites in a mixing bowl and lightly beat. Add the milk, cottage cheese, shredded swiss or cheddar cheese, salt, pepper, thyme and parsley and mix thoroughly. Add the cooled broccoli and sautéed vegetables and mix well. Pour mixture into the baked rice crust and top with parmesan cheese. Bake at 375 degrees for 45 minutes or until you can gently shake the quiche and it doesnt wiggle. Remove from oven and let sit for 10 to 15 minutes before serving.
Per serving: 304.1 calories, 13.9 g fat, 4 g saturated fat, 119 mg cholesterol, 19.8 g protein, 33.2 g carbohydrates and 6.6 g of fiber.
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