Posts tagged ‘vegetarian’

2018, March 30

Recipe of the Month: Wild Mushrooms tossed with Turmeric Rice

The boyfriend had to go on a ten-day trip at the end of February, so that left me all alone with the cat. I got bored. Well, that’s an understatement – I even toyed with the idea of rearranging the furniture!
But, I made it a point to get out of the house every day. I went for walks, ice skating, to pay bills, groceries and home decor shopping and met up with friends.

On one of my groceries shopping trips (I deliberately didn’t buy enough of everything, so I’d have a need for more bread or milk), I noticed something new in the frozen isle section of the supermarket. A bag of wild mushrooms. The picture on the package looked so appetizing, that even though I don’t cook mushrooms often I bought one, already imagining cooking them with rice on the side.

Below is the recipe I came up with. It is very simple, yet absolutely delicious. I made it three times already!

 

Wild Mushrooms tossed with Turmeric Rice

600 grams mixed wild mushrooms
1 cup Basmati rice
olive oil
salt, white pepper, garlic powder, onion powder
1 teaspoon turmeric
soy sauce
splash of white wine
finely chopped 3-4 green onions or half a leek

Cook the Basmati rice as per the packaging instructions, seasoning with only salt and a teaspoon of turmeric powder. Set aside once cooked.

If you’re using frozen mushrooms, let them defrost and drain off the excess water. Mine were already cut in half or so and I only had to cut a couple of bigger pieces myself, but you cut them to your liking.
Of course, you can use which ever mushrooms you prefer. I liked that this mix of wild mushrooms added extra flavour in one go.

Add a little olive oil to a pan and dump in the mushrooms. Season with some salt, white pepper, garlic powder and onion powder. When they’re about half cooked, add a splash of white wine and a tablespoon of soy sauce. Continue cooking until done, stirring so it won’t stick to your pan.

Once the mushrooms are done but before removing from the stove, stir in the finely chopped green onions (or leek, or a combo of the two) and then also stir in the cooked rice. Of course, you can leave them separately if you want.

I served this as a main dish, but I imagine it would be delicious served as a side dish to a steak, grilled chicken or even shellfish probably. If you choose the latter, I’d replace the soy sauce with fish sauce or oyster sauce.

Bon appétit! ;)

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2017, July 21

Recipe of the Month: Red Pepper and Baked Egg Galettes

My mind hasn’t been too preoccupied with cooking and baking lately, and when it was, I stuck to my go-to easy recipes. A couple of weeks ago however, I tried a new recipe.
It is this one, Red Pepper and Baked Egg Galettes, slightly adapted from over at TheViewFromGreatIsland.com, and it came out absolutely delicious! I can’t wait to try out Sue’s other recipe, Mushroom and Egg Breakfast Pastries, too. After tasting this first one, I’m positive it’ll be just as amazing.
My only regret is that I forgot to take pictures with my camera instead of my phone… but you can still see they look yummy.

Red Pepper and Baked Egg Galettes

2 large or 4 small red bell peppers
2 small onions (red or white)
fresh sprigs of thyme
1 tsp cumin
1 tsp coriander
6 Tbsp olive oil
handful fresh parsley
handful cilantro
1 sheet puff pastry, thawed
1 egg, beaten, for brushing the pastry
cream cheese (or thin slices of Feta)
4 large fresh eggs
salt and fresh cracked pepper

Leave puff pastry to thaw. Set oven to 400F.
Cut the bell peppers into 1/2 inch strips, cut the onions in half, and then into 1/2 inch wedges, remove the leaves of the thyme. Chop the parsley and the cilantro.
Mix together the pepper, onions, thyme and spices in a bowl. Add the olive oil and toss well so that everything is coated with the oil and spices.
I skipped this step, but optionally, spread these on a baking sheet and roast for about 30 minutes, stirring and rearranging the veggies a few times so they don’t burn.
Sprinkle the veggies with half the fresh herbs and set aside.

Turn the oven up to 425. Roll out the pastry on a floured surface until it reaches a 12×12 inch square. Cut into four 6 inch squares. Transfer to parchment or silpat lined baking sheets.
Take a dull knife and score a little 1/4 inch frame around each square of pastry. Don’t cut all the way through. Prick the inside of the squares all over with the tines of a fork. Place it back in the fridge for 30 minutes.

Remove the pastry from the fridge and brush all over with a beaten egg. Spread the inside of each square with cream cheese, or a thin slice of Feta (the latter is my favorite option).
Top each with some of the veggie mixture, spread it out evenly, leaving the borders free, and leaving a shallow depression in the center for the egg, which will go in later.

Bake for about 10 minutes until rising and starting to brown.
Remove and carefully crack an egg into the center of each galette.
Place the sheet back into the oven for about 10 minutes, until the egg is set.

Sprinkle with salt, pepper and the remaining herbs, and eat right away.

Bon appétit! ;)

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