I have had these portabellas hanging out in my fridge for a few days, calling to me. I love a good grilled mushroom, the smoky meatiness is just heaven, but the grilled part is a problem for me. I have a *small* issue with fire, it scares the crapola out of me! I like a nice campfire, and will sit semi-relaxed while scanning the canopy to make sure there are no low hanging branches to catch fire. I love fireworks, but when local yokels set them off in the backyard I want to run screaming into a tub of water. My husband has been threatening to teach me once and for all how to use the grill, and since we replaced our gas grill with a charcoal grill (meaning less dangerous in my mind since it lacks the pressurized tank of flammable liquid), I was accepting of the idea. …but I just seem to always be busy with the kids when it comes to grill time… I am totally OK with having my husband be the grill man, except for nights when he is working late and I want a grilled portabella…
Tonight was one of those nights, being the Brownie Drop-Out that I am , I came up with an alternate plan ….who says only true scouts are always prepared! I popped those babies on a broiling pan and made some mini pizzas! I loaded them up with fresh herbs and tomatoes from the garden, topped with a bit of cheese and YUM!
2 Portabella Caps
1 cup grape tomatoes, halved
1 tablespoon fresh basil, finely chopped
1 teaspoon fresh rosemary, finely chopped
2-3 cloves garlic, minced
2 teaspoon olive oil
2 tablespoons Italian blend cheese, shredded
salt and pepper
This is a quick cooking dinner, to avoid burned caps prepare the herbs and tomatoes before you start broiling the mushrooms caps.
Lightly brush washed mushroom caps with 1 teaspoon oil (about 1/2 tsp each cap), sprinkle with S&P and set under the broiler for about 4 minutes.
Meainwhile, add the remaining 1 tsp of olive oil to a hot skillet. Briefly toss the garlic and fresh herbs, until fragrant. It will be less than 1 minute. Add the halved tomatoes and toss to coat. Remove from heat.
Divide the tomato and herb mixture between the two caps and place back under the broiler for 2 minutes.
You can either serve the caps at this point without the cheese:
Or divide the cheese between the two caps and broil for another minute or two.
Here is the nutrition report, 2 caps is one serving:
Last week my sister sent me a link to this Spicy Zucchini Soup, it was super good and it totally got me in the mood for soup. This week the Fall weather really hit Upstate NY. We have been having beautifully cool nights and you can just feel that turn in the air. That just solidified my need for soup! With the Zucchini Soup still on my mind, I decided to make a spicy winter squash soup. I love the rich golden color of Butternut Squash and the creaminess it lends when pureed is just awesome. This soup weighs in a around 130 calories for 2 cups, it makes a caloricly light but belly satisfying lunch!
2 Average sized Butternut Squash
3 large Carrots, chopped
1 large yellow onion, chopped
3 stalk of celery, chopped
3 cloves garlic, minced
2 tsp. cumin
1 tablespoon dried cilantro or a small handful fresh, chopped
3 Chipolte peppers in Adobo Sauce, minced (use more or less to suit your taste)
4-5 cups stock
juice of one lime
Salt and Pepper to taste
Slice the ends off of the butternut squash, cut in half lengthwise and using a spoon remove the seeds. Sprinkle with S&P.
Add a few tablespoons of water to a roasting pan, place squash upside down and then cover loosely with foil. Roast squash at 400 degrees for 1 hour.
When the squash is done, set it aside to cool a bit.
Add a few tablespoons of coconut oil to a hot stock pot ( you can use peanut or another high heat oil if you wish), and sweat the carrots, onions and celery for about 5 minutes.
Add the garlic, cumin, dried cilantro (if using fresh, add it at the end instead) and Chipolte peppers, turning to coat.
Next add about a cup of stock, to prevent the mixture from burning.
Peel the skins off of the Squash. Add the roasted squash to the stock pot.
Add the remaining stock and simmer for about 10 minutes.
Using an Immersion Blender puree the soup, add more stock if you prefer a thinner soup. If you don’t have an immersion blender, you can puree it in batches in an upright blender – be careful as the steam tends to build up and blow the top off your blender. If you enjoy making soup, I would put the immersion blender on your list – they are awesome!
Add the juice of one lime and S&P to taste.
I had some leftover cornbread waffles which were perfect for dipping in the soup! You could use leftover brown rice to add some bulk and texture!
Nutrition Info per 2 cup serving:
It has been awhile since I posted to this blog, I have been focusing on my other blog, A Day in the Eats, I really wish I could incorporate the two into one! Is there such thing as blog merges?
Anyway… we had a birthday party to attend a few weeks ago; since my son has life threatening allergies I always bring a cupcake for him. I don’t want him to feel left-out when the other kids are elbows deep in a sugar frenzy! It did take a few tries before coming up with a recipe for an eggless cake that rose well and tasted divine! I wanted to use all “normal” ingredients, but in the end I had to break down and buy the Ener-G Egg replacer. When I bought it and saw how well it worked I was a bit annoyed with myself for waiting so long! The stuff is awesome!
These cupcakes are moist, dense and delicious! The base recipe is the chocolate cake my Mother always made growing up, I make a few tweaks, but in essence it is the same.
1 cup flour
1 cup sugar
1/2 cup Hershey Special Dark baking cocoa (this is safe for my peanut/tree nut/egg allergic son – always check ingredients first! Food manufacturers do change recipes and facilities often!)
1 tsp salt
1 cup boiling water
1 1/2 tsp Ener-G Egg Replacer plus 2 tbsp water
1 tbsp vanilla extract
1 tsp baking soda
1/2 tsp baking powder
3/4 stick of unsalted butter
Sift together the flour, sugar, cocoa and salt.
Push the dry ingredients to the sides of the bowl, forming a well in the center. Cut up butter and place in the center well.
Add boiling water over butter and mix with wire whisk, scraping the sides as you go.
Whisk Ener-G Egg Replacer and warm water together until foamy, then add to batter with vanilla, baking powder and baking soda. Mix until combined.
Scoop into paper lined or greased muffin tins. filling about 3/4 of the way. I like to use an ice cream scoop to keep things neat.
Bake at 350 degrees for 12-15 minutes, if you wish to make this as a cake pour into a prepared 8″ pan and bake for 20-25 minutes.
Frost as desired and enjoy! I like to use a basic chocolate frosting (using Hershey Regular Baking Cocoa), my Mother always made a Mocha Frosting.
I should probably mention here that I am not paid to endorse any of the products I use, they are just the ones that work for us! 🙂