Portabella Pot Roast

For the last couple weeks, I was on the lookout for something special to make for our Valentine’s dinner and kept coming back to a recipe called portabella pot roast. The picture accompanying the recipe was just so pretty! There were aspects of the recipe I liked, but it didn’t seem like the dish would have a whole lot of flavor. After looking at several other recipes with similar names, I took some flavor bits from a couple and applied them to that recipe with the pretty picture.

It turned out to be absolutely delicious! Layers of complex flavors and the comfort a meaty dish with hearty vegetables brings. A crisp green salad and homemade bread rounded out the meal. A very special meal! And as a bonus, being quick and easy, this doesn’t need to be relegated to “special” times—it would even work on a weeknight. Enjoy!

• Servings: 4-6
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Adapted from this Better Homes and Gardens recipe

8 four-inch portabella mushroom caps (about 12 ounces), stemmed and gills removed

12 oz. baby gold potatoes (or a mix of gold and red), halved if large

12 oz carrots with an inch of tops

1 large sweet onion, cut into 8 wedges

3 cloves garlic, sliced

3 or 4 sprigs of thyme

1 cup vegetable stock or broth (I used Better Than Bouillon No Beef Base)

1/3 cup dry red wine

1 tablespoon Worcestershire sauce (Annie’s and Whole Foods 365 brands are vegetarian)

2 tablespoons extra-virgin olive oil

¾ teaspoon salt

Freshly ground black pepper

Freshly grated horseradish

Preheat oven to 375 degrees F. In a large Dutch oven or 13×9 baking dish, layer mushrooms, potatoes, carrots, onion, garlic, and thyme. Mix together stock, wine, and Worcestershire. Pour over vegetables. Drizzle with the olive oil and sprinkle with salt & pepper. Cover with lid or foil and bake for 45-60 minutes, until vegetables are tender.

Remove pan from oven and, using a tongs or slotted spoon, transfer vegetables to a serving platter. Pour cooking liquid from pan into a small saucepan and, over medium heat, bring to a boil. Boil gently, uncovered, for 5-10 minutes until reduced by about half. Spoon over vegetables. Sprinkle with freshly grated horseradish. Makes 4-6 servings.

Creamy Lentil and Spinach Stew

Like many of you during this time of stay-at-home directives and all-but-essential errands being curtailed, I’ve come to rely on recipes that pull from the pantry and use ingredients most often kept on-hand.

Last night, I decided that lentils and spinach would take center stage in our dinner. I googled lentil & spinach recipes and combined a couple. The result was this delicious stew that I served over brown rice. The veggies can be customized to what you have on hand, celery, mushrooms, leeks, etc., and if you don’t have spinach, kale or Swiss chard would be nice substitutes. Don’t skip the drizzle of olive oil and red wine vinegar at the end—it brings the yum factor over the top! Enjoy!

• Servings: 4
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Adapted from this Taste of Home recipe and this Pinch of Yum recipe

2 tablespoons extra virgin olive oil

Half a yellow onion, chopped

1 carrot, diced

½ a green bell pepper, chopped

¼ teaspoon salt

¼ cup dry white wine

1 cup uncooked green or brown lentils, picked over, rinsed, and drained

2 small Yukon gold potatoes, chopped (about 1 cup)

4 cups vegetable broth/stock, divided

1 bay leaf

½ teaspoon dried thyme

1 tablespoon Worcestershire sauce (the Annie’s brand is vegetarian)

Freshly ground black pepper, to taste

1/3 cup milk or cream

3 to 4 cups fresh baby spinach, chopped

Olive oil and red wine vinegar for final drizzling

Hot, cooked brown rice

Heat the olive oil in a Dutch oven or large heavy-bottomed saucepan over medium heat. Add onions, carrot, and green pepper, and ¼ teaspoon salt, and cook, stirring occasionally, for about 10 minutes until the veggies have softened. Add the wine and stir, making sure to scrape any brown bits from the bottom of the pan.

Stir in the lentils, potatoes, 2 cups broth, bay leaf, thyme, Worcestershire sauce, and pepper. Bring to a simmer and put a lid on the pot to partially cover. Simmer for 30-45 minutes, stirring occasionally and adding more broth, as needed, to keep the lentils just covered (I used almost all of the remaining 2 cups).

When the lentils and potatoes are tender, mash some of the potatoes against the side of the pan to give a creamy texture.

Remove the bay leaf and stir in the milk/cream and the spinach. Cook until spinach has wilted. Taste, and add more salt and pepper, if necessary.

Serve over brown rice and drizzle with a little extra-virgin olive oil and red wine vinegar. Makes about 4 servings.

 

Sushi Rice Crostini

When you hear the term rice cake, a crunchy, dry, tasteless round with the texture of styrofoam may come to mind. Not so in this case, in fact, here I prefer the term rice crostini. Sounds a little more sophisticated, fancy even. And the opposite of dry and tasteless. Topped with creamy avocado, piquant peppers, and other fresh veggies, these “crostini” are as pretty as they are delicious.

This fun little appetizer comes from the April issue of Food & Wine Magazine. Intrigued by small rectangles of golden rice, I left the magazine open to that page and kept coming back to it. The other day I bought sushi rice for the first time in my life and got to work on the recipe.

Cook the sushi rice either by package directions or in a rice cooker if you have one. I used mine, it’s hands-off, and no matter what type of rice you’re making, it turns out perfectly every time.

The toppings can be switched out to whatever you prefer. If you’re not vegetarian, you could use sushi grade tuna, along with the veggie toppings.

One thing to note, the “crostini” are best topped and eaten soon after they come out of the oven. Also, the recipe is easily halved. I made a half batch and used an 8×8 square baking pan. If you do make a full recipe and don’t have a quarter sheet pan, just use two 8×8 pans. You’ll need to do a little planning ahead because once the rice is in the pan(s), it must be chilled for at least eight hours (mine was in the fridge for close to 24). Enjoy!

• Servings: 56 pieces
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From the April issue of Food & Wine Magazine

6 cups cooked sushi rice, cooled

3 tablespoons unseasoned rice vinegar

2 tablespoons granulated sugar

1 tablespoon plus 1/8 teaspoon kosher salt

Cooking spray

3 tablespoons neutral oil (grapeseed, canola, avocado)

Suggested toppings:
Chopped avocado
Hot & sweet cherry peppers, sliced
Shaved carrots
Sliced scallions
Arugula
Flakey sea salt, such as Maldon
Tamari (which is gluten-free) or soy sauce for dipping

Line a rimmed quarter sheet pan with plastic wrap, leaving 2 inches of overhang on all sides.

Place rice in a large bowl. Stir together rice vinegar, sugar, and salt in a small bowl until salt is dissolved. Drizzle over rice; gently fold together. Lightly pack rice into a 1-cup dry measuring cup; invert onto prepared pan. Repeat with remaining rice, creating 2 rows of 3. Moisten hands slightly; gently press rice into an even layer. Place another piece of plastic wrap directly on surface of rice; press firmly into a compact, even layer (1/2 inch to 5/8 inch thick). Fold overhanging plastic wrap over top, gently pressing on top and smoothing outer edges. Chill 8 hours or overnight.

Preheat oven to 475 degrees F. with oven racks in middle and lower third of oven. Remove baking sheet from refrigerator. Unwrap plastic wrap and remove top piece on rice; invert rice onto a work surface (I used a large cutting board). Remove plastic wrap from back.

Cut into about 56 (1 1/2- x 1-inch) pieces. (For clean slices, dip knife into warm water, and wipe clean often.) Lightly coat top of rice pieces with cooking spray. Brush 2 rimmed baking sheets evenly with the oil. Place 28 rice pieces, cooking spray–coated sides down, on each oiled baking sheet. Bake in preheated oven until crisp and lightly golden, 14 to 20 minutes. Flip and top immediately. Makes 56.

Hungarian Mushroom Barley Soup

A number of years ago my mother-in-law Ginny, who is a wonderful cook, gave me a copy of a soup recipe clipped from the St. Paul Pioneer Press. The name of the soup was missing from the clipping, and on it, Ginny had written “Mushroom Soup.” With her recommendation, I knew it would be good.

A simple soup with uncomplicated ingredients, it surprises you with nuanced flavors and way above run-of-the-mill deliciousness. Each time I’m a bit taken aback by such great results from something this quick and easy—a perfect example of a dish that is so much more than the sum of its parts!

As we’ve been teased with a tinge of fall weather, I decided it was time to share a good soup recipe. After a quick google search for the actual name and origin, I found it was featured in the Pioneer Press in 2011 and is called Hungarian Mushroom Barley Soup. Apparently there was a popular downtown Minneapolis skyway restaurant back in the day called Café Metro and this came from their cookbook. With the large amount of paprika, no wonder it’s got Hungarian in the name!

The only tweaks I made to this super healthy soup were to decrease the broth from 10 to 8 cups, used fresh herbs instead of  dried, and included a combination of smoked and regular paprika. With the finishing touches of fresh lemon juice and dill, the depth of flavor will satisfy and I’ll bet it’ll be on your table more than once this soup season. Enjoy!

• Servings: 10
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Adapted from the St. Paul Pioneer Press

1 medium onion, cut into 1/4-inch dice

1 tablespoon olive oil

1 1/2 cups green pepper, cut into 1/4-inch dice

1 3/4 cups carrots, peeled and cut into 1/2-inch dice

1 tablespoon fresh thyme or 1 teaspoon dried

2 3/4 teaspoons paprika (I used a mixture of smoked and regular)

4 cups mushrooms, cleaned and sliced (either cremini or button work well)

1/4 cup tomato paste

8 cups vegetable broth

2/3 cup uncooked barley

2 teaspoons salt

1/2 teaspoon pepper

1/4 cup freshly squeezed lemon juice

2 ½ tablespoons fresh dill or 3/4 teaspoon dried dill

In a large stockpot, sauté the onion in olive oil until soft. Add green pepper, carrots, thyme and paprika. Cook over medium heat for 5 minutes, stirring occasionally. Add mushrooms and tomato paste. Cook for 5 minutes or until mushrooms release their liquid. Add broth. Bring to a boil. Add barley. Reduce heat and simmer for 45 minutes or until the barley is tender. Season with the salt and pepper. Stir in lemon juice and dill. Ladle into soup bowls. Makes about 10 servings.

Spicy Giardiniera

In the seemingly endless world of condiments, I have found yet another to obsess about. Giardiniera (pronounced jar-deen-YAIR-uh, Italian for “from the garden”), is a spicy, pickled mélange of vegetables, marinated in a zesty cocktail of oil, vinegar, herbs & spices and it’s my new “must have” in the refrigerator.

What sparked my recent obsession is a pizza enjoyed at a little restaurant in the tiny burg of Willernie, Minnesota, which is surrounded on all sides by another small town, Mahtomedi. Willernie’s quaint main street is home to Roma Restaurant and Wine Bar,  a cozy Italian place with authentic food and atmosphere, plus there’s a quality craft beer list to please Pete and generous wine pours to please you-know-who.

Appropriately, the pizza I referred to is a wood-fired beauty called The Giardiniera, comprised of marinara, onions, mushrooms, peppers, olives, roma tomatoes, fresh mozzarella, and the star of the show, spicy giardiniera.

Shortly after I had this pizza for the first time, I saw a recipe for giardiniera on New York Times Cooking, one of my go-to sources for recipes that always work. And of course, me being me, I had already thought, “I must make some!” Great timing, dontcha think?

The recipe is easy, adaptable, and delicious! The only hard part is waiting a few days for the flavors to meld and mellow a tad. You can vary the veggies and level of spiciness (next time I think I’ll add onions) and it keeps for weeks in the fridge. Serve as an addition to sandwiches, on top a vegan Caesar salad, as part of an antipasto platter, or on pizza (yes, please!). Enjoy!

Giardiniera

Slightly adapted from this New York Times recipe by Cathy Barrow
If, like me, you end up with extra veggies, make a little extra dressing in a pint jar and add the vegetables

4 serrano peppers, thinly sliced, with seeds removed

2 red bell peppers, cut into 1/2-inch pieces

3 celery ribs, sliced or julienned

3 carrots, sliced or julienned

1 medium head cauliflower, cut into small florets

½ cup kosher salt

2 cloves garlic, slivered

2 teaspoons dried oregano

1 teaspoon red pepper flakes

½ teaspoon celery seeds

1 teaspoon crushed black peppercorns

1 cup white vinegar

½ cup extra-virgin olive oil

½ cup grapeseed or canola oil

In a large bowl, using your hands, mix the vegetables and salt until well combined. Cover the vegetables with water. Cover the bowl and allow the mixture to sit, unrefrigerated, for 8 to 12 hours.

Drain the vegetables in a colander and rinse thoroughly. Sterilize 2 quart-size glass jars, with lids, in the dishwasher or by submerging them in boiling water for 10 minutes.

In one sterilized jar, combine the garlic and all the herbs and spices; add the vinegar and oil and shake well to emulsify the dressing. Pour half the dressing into the other jar.

Pack the vegetables into the jars. If vegetables are not completely coated, make and add more dressing. Screw lids onto jars and refrigerate. Allow the mixture to mellow for a couple of days before serving. Fills two quart jars (I ended up with extra veggies, so I made a little extra dressing in a pint jar and add the vegetables).

Spring Roll Lettuce Wraps

A twist on a spring roll, this recipe was inspired by a Spring Roll Salad in Kowalski’s Market most recent magazine. Fresh herbs, summer veggies, cold rice noodles and spicy peanut sauce all rolled up in a crisp lettuce leaf—the perfect appetizer or first course with cocktails on the patio as the weather proclaims it’s just about June! Gluten-free and vegan too, and totally delicious. Enjoy!

• Servings: 8
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8 oz. rice noodles or vermicelli, broken half or quarters
1 cup shredded carrot
1 cup chopped cucumber
¾ cup sliced green onions
¼ cup chopped cilantro
¼ cup chopped mint
¼ cup chopped basil

½ cup grapeseed oil
2 tablespoons fresh squeezed lime juice
2 tablespoons, smooth, natural peanut butter
1 tablespoon Thai sweet chili sauce
1 tablespoon rice vinegar
1 teaspoon pure maple syrup
1 teaspoon Asian chili-garlic paste
A dash of salt

¾ cup salted peanuts, salted
8-10 romaine lettuce leaves

Cook noodles according to package directions. Drain and rinse with cold water and drain again.

In large bowl, combine carrot, cucumber, green onions, cilantro, mint and basil. Add well-drained noodles and use a tongs to mix the noodles into the veggie-herb mixture.

In a small bowl, whisk together the grapeseed oil, lime juice, peanut butter, Thai sweet chili sauce, rice vinegar, maple syrup, chili-garlic paste, and salt. Pour half the sauce over the noodle mixture and gently use the tongs to incorporate it. Add about half the peanuts and toss again.

To assemble, place a romaine leaf on a plate and, using the tongs, set some of the noodle mixture in the middle. Drizzle with a little more sauce and top with chopped peanuts. Fold leaf over the filling. If the leaf is extra-large, you may want to cut the wrap in half to make it easier to pick up and eat. Makes 8-10 wraps.

Vegetarian Borscht

In honor of the warm, friendly, and mostly snafu-free atmosphere it appears the Russians have delivered as Olympic host country, how about a batch of borscht?

Pete and I have been having so much fun watching these world class athletes throw their hearts and souls into competition and giving us thrills, chills, exhilaration, joy, and in some cases disappointment (never in the athletes, just some of the results). From the beauty of the opening ceremony, through the excitement of competition and the personal stories, the games have brought so much enjoyment, we’re sad to see them coming to an end with the closing ceremony tonight.

The skiing has especially entranced us. Near and dear to our hearts have been the cross country races, (we both got our first skinny skis when we were 12 and love the sport, with Pete still competing in Vasaloppet USA). And the amazing downhill events: super G, giant slalom, ski-cross. Also the different snowboarding events, sliding sports, hockey (yes, it still hurts), speed skating, figure skating and curling, it’s all been such a delight to experience from afar.

We’ve also recently had the excitement of the biggest snowstorm of this winter, so a soup is especially appropriate. And the stunning color of borscht is a beautiful backdrop to our snow-white landscape.

No matter how old I get, I still get giddy over the prospect of a good old-fashion blizzard, and this latest storm didn’t disappoint, although it has made driving extremely slow and stressful, even a couple days after the snow ended and the sun came out. Oh well, spring is less than a month away, and we’ve got borscht to warm us when we come inside. That, and maybe a shot or two of vodka! Vashe zdorovie!

Pulled together after reading a few recipes (including this and this) borscht is a hearty, filling soup that only needs some crusty whole-grain bread on the side for a complete meal. Enjoy!

Borscht

• Servings: 8
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2 medium onions, chopped

3 cloves garlic, chopped

3 Tablespoons extra-virgin olive oil

2 cups shredded green cabbage

4 medium beets, grated (either on a box grater or in a food processor)

2 large carrots, grated (either on a box grater or in a food processor)

3 medium unpeeled russet potatoes, cut in bite-size chunks

3 ripe tomatoes chopped (can use good quality canned if tomatoes aren’t in season)

8 cups water

3 cubes good quality vegetable bouillon

¼ cup apple cider vinegar

1 tablespoon sugar

3 bay leaves

4 whole cloves

Salt and freshly ground pepper

Garnishes:
Chopped fresh dill
Lemon wedges
Plain yogurt, sour cream, or vegan sour cream

Heat the olive oil over medium heat in a large stockpot. Add the onion and garlic and cook for several minutes, stirring occasionally. Add the cabbage, beets, carrot, and potato. Continue to cook for several more minutes, stirring once or twice.

While the veggies are cooking, cut a square of cheesecloth and place the bay leaves and whole cloves in the center. Bring the corners together and tie with kitchen twine or string, making a sachet or bouquet garni. Set aside.

To the stockpot, add the tomatoes, water, bouillon, vinegar, sugar, and salt & pepper to taste. Stir it all up and then place the sachet or bouquet garni into the soup and give it another stir. Cover and bring to a boil. Reduce heat and simmer for about an hour, stirring every once in a while. Remove the sachet from soup before serving.

To serve, ladle the hot borscht into bowls. Squeeze a little lemon over soup, top with a dollop of yogurt or sour cream, and sprinkle with lots of chopped dill. Serve with crusty whole-grain bread for a full meal. Makes about 8 servings.

Greek Yogurt and Kale Dip

I’m having fun today making some Super Bowl munchies. One of which is this tasty dip. Full of lots of healthy stuff, it’s another one of those things that tastes like you’ve jumped off the healthy train, but guess what? You’re still on board! Appropriately, two super foods are the foundation for this Super Bowl dip: Greek yogurt and kale, taking starring roles in a veggie-centric dip that is good on just about anything. Assorted crackers, pita wedges, baguette slices or even more veggies. And leftovers on a sandwich or baked potato would be perfect!

Greek Yogurt & Kale Dip

• Servings: 4
• Difficulty: easy
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A 7 or 8 ounce container 2% Plain Greek Yogurt (I used 7 oz. Fage)
¼ cup mayonnaise (regular or vegan)
2 loosely packed cups of finely chopped kale
1 large carrot, grated, then squeezed to get most of the moisture out
½ cup finely chopped organic red bell pepper
¼ cup finely diced onion
Half to ¾ of an 8 oz. can diced water chestnuts, drained and diced finely
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon white pepper
¼ teaspoon sea salt
1/8 teaspoon cayenne pepper

Prep veggies and water chestnuts and place in a medium bowl. In a small dish, mix garlic powder, onion powder, white pepper, salt, and cayenne. Open yogurt container, dump in the spices and mix well. Add seasoned yogurt and mayonnaise to bowl of veggies and mix well. Taste and adjust seasonings. Serve with crackers, pita wedges, sliced baguette, or veggies. Enjoy!