Posts tagged ‘Mushrooms’

Spiced Puy Lentils with Porcini and Herbs

I got a copy of New Feast from the library a couple of weeks ago, and I just tried my first recipe from the book. Superb. You can also see it at cooked.com.

This is a salad recipe, but we enjoyed it warm. I’ve adapted the recipe a little bit, and we added rice to our version. I’m going to try it again tomorrow with Kamut. Our little one kept clapping his hands and asking for more. That’s how I knew the recipe was a keeper.The mint was surprising, in a lovely way. I didn’t have the mushrooms, actually, but I’ll try them next time around. And I left off the goat cheese for a vegan version of the dish.

For the lentils:

  • 1 oz. porcini mushrooms (optional)
  • 1 cup Puy lentils (also known as French green lentils)
  • 1 bay leaf
  • 1 sprig thyme
  • 1 1/4 fl oz olive oil
  • juice of 1 lemon
  • salt and freshly ground pepper
  • 3 spring onions, sliced thin
  • 1 loosely packed cup fresh cilantro, chopped
  • 1/4 loosely packed cup fresh mint leaves, chopped
  • 1/3 loosely packed cup flat-leaf parsley leaves, chopped
  • Soft goat’s cheese to serve (optional)

For the dressing:

  • 2 small cloves garlic, crushed with 1/2 tsp salt
  • juice of 1 lemon
  • 2 oz olive oil
  • 1 tsp Dijon mustard
  • freshly ground pepper

 

  1. If using, cover the porcini mushrooms with warm water and leave to soak for 15 minutes.
  2. Place the lentils in a pan of cold water with the bay leaf and thyme and bring to the boil. Do not salt the water as it toughens their skins. Lower the heat and simmer for 20–25 minutes, or until the lentils are tender. Drain well then tip into a mixing bowl. While the lentils are still warm, stir in the oil and lemon juice and season generously with salt and pepper. Stir in the spring onion and herbs.
  3. Fish the porcini mushrooms out of their soaking liquid and pat them dry. Chop them roughly and stir them into the lentils.
  4. Combine the dressing ingredients in a small jar with a lid and shake vigorously. Pour onto the lentils and mix in thoroughly. Dot with blobs of goat’s cheese and serve straight away.

Some variations I’m interested in trying:

  • Turn the salad into a heartier meal with soft-boiled eggs.
  • Add small cubes of roasted pumpkin or sweet potato.
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August 31, 2016 at 8:03 pm Leave a comment

ITALIAN: Mushroom and Spinach Lasagna

I’ve made this recipe on both sides of the globe, with Gary and the gang in Korea (his first visit to our house) and with my family for Christmas dinner.

2 cups diced mushrooms
1 cup diced onion
1 tsp minced garlic
1 (10-oz.) package frozen chopped spinach
1 cup ricotta cheese substitutes (recipe following)
½ cup liquid egg substitute
¼ cup fresh basil (chiffonade)
½ tsp salt
1/8 tsp ground nutmeg
½ pound dried lasagna noodles (no egg)
3 cups nonfat marinara sauce, homemade or store-bought
2 ounces (1/2 cup) grated nonfat mozzarella cheese substitute
1 TBSP grated nonfat parmesan cheese substitute

1. In a saucepan, combine mushrooms, onion, garlic, and ¼ cup water. Simmer, covered, until onion is soft, about five minutes. Uncover and simmer until liquid evaporates, about three minutes.
2. Put frozen spinach in a bowl and microwave until hot throughout, about five minutes. Do not drain. Transfer to a large bowl and stir in ricotta substitute, egg substitute, basil, salt, nutmeg, and the cooked mushrooms, onion and garlic. Stir well.
3. Preheat oven to 425 degrees F.
4. Cook lasagna in a large pot of boiling salted water until just tender (check package directions for timing). Drain well. Spread one cup marinara sauce in bottom of a rectangular baking dish approximately 8 x 12 inches. Top with a layer of noodles, arranging them side by side without overlapping. Top with half of the filling, spreading it evenly, then another layer of noodles. Top with remaining filling and a final layer of noodles. Spread two cups marinara sauce evenly over the surface. Top with mozzarella and parmesan. Bake, uncovered, until hot throughout, about thirty minutes. Let stand ten minutes before slicing.

Based on the recipe from Everyday Cooking with Dr. Dean Ornish

November 14, 2007 at 5:02 pm Leave a comment

TEX-MEX: Chicken Fajitas

This is a recipe from our first time in Korea. Jeff and I made these on a Saturday night and did NOT want to share with anyone. The recipe is also good with beef and real chicken, even turkey.

2 TBSP canola oil
1 medium onion, sliced
1 medium green pepper, sliced
12.5 oz. chicken or vege-chicken, sliced
½ cup sliced fresh mushrooms (stems removed)
¼ cup water
1.12 ounces fajita seasoning
6 10-inch flour tortillas

1. If cooking with real meat, brown the meat first. Then add the vegetables as follows.
2. In a large skillet over medium heat, sauté the onion and green pepper in oil. When they are almost tender, add mushrooms; continue cooking until tender.
3. Add vege-chicken; heat through.
4. Add ¼ cup water, then seasoning.
5. Continue cooking for three more minutes. Mixture will thicken. Serve with warm tortillas.

November 14, 2007 at 4:53 pm Leave a comment


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