It’s kind of funny that we call these “fancy” mushrooms.  We should call them “easy peasy” mushrooms or something like that.
I serve these with all kinds of dishes, roast, steak, chicken, even quinoa burgers.  I usually use just plain white mushrooms, but use what ever you like.
I love mushrooms, but even those who aren’t so keen on them enjoy this dish.  I love it best with fresh thyme, but dried works if that’s what you have on hand.

FANCY MUSHROOMS
drizzle olive oil
1 pound mushrooms, stems trimmed
1 T butter
3 cloves garlic, minced
1/2 tsp kosher salt
1 tsp fresh or dried thyme
2 T fresh lemon juice
1/4 cup chicken broth

Heat the olive oil in a large pan over medium high heat. (I find my stainless saute pan works better than my nonstick here too, but use what you have.)
When the pan is hot, add the mushrooms but don’t stir.
After they have caramelized (should take a few minutes), toss them with the butter and cook for a few more minutes.  Add the garlic, thyme, lemon juice, and chicken broth.  Cook for a few more minutes or until the broth has evaporated.

Recipe Source: Adapted from Michael Chiarello

Fancy Mushrooms

May 7, 2013

by Holly

Category Side Dishes

Ingredients

• drizzle olive oil
• 1 pound mushrooms, stems trimmed
• 1 T butter
• 3 cloves garlic, minced
• 1/2 tsp kosher salt
• 1 tsp fresh or dried thyme
• 2 T fresh lemon juice
• 1/4 cup chicken broth

Instructions

1. Heat the olive oil in a large pan over medium high heat. (I find my stainless saute pan works better than my nonstick here too, but use what you have.)
2. When the pan is hot, add the mushrooms but don't stir.
3. After they have caramelized (should take a few minutes), toss them with the butter and cook for a few more minutes. Add the garlic, thyme, lemon juice, and chicken broth. Cook for a few more minutes or until the broth has evaporated.

I’m not a big fan of “mushy” foods.  I mean, I do have my teeth, I might as well use them. 🙂
I prefer polenta crispy, as per the directions at the end, which is basically just searing it in a hot skillet quickly.  But by all means, if you prefer it the other way I won’t judge. 😉
This works wonderfully to make ahead of time, and heat just before dinner time.  It keeps at least 4 days easily.  And if you don’t have basil or chevre, try some dried herbs or even cheddar.   You can even seperate the polenta into a couple batches to suit the members of your family.   The possibilities are endless!

POLENTA WITH GOAT CHEESE AND BASIL

1/2 tsp kosher salt
1 cup polenta (or corn grits)
1 T unsalted butter
4 oz chevre (or other soft goat cheese)
1/4 cup thinly sliced basil leaves
salt and pepper to taste

Bring 3 cups water to a boil, then add 1/2 tsp salt and polenta, whisking as you add.  Cook for 30 minutes over medium heat until thick, stirring frequently.
Remove from heat and add the butter, mixing well to incorporate.
Fold in the goat cheese and basil.  Add salt and pepper if desired.
Spread in a greased pie or quiche pan and let cool slightly before cutting into wedges.  Serve as is, or sear wedges in a skillet over medium high heat with a drizzle of olive oil for crispy wedges.
Can be stored in the fridge until ready to use, tightly covered, for 4 days.

Recipe Source: Adapted from Bob’s Red Mill Cookbook

Polenta with Goat Cheese and Basil

April 16, 2013

by Holly

Category Side Dishes

Ingredients

• 1/2 tsp kosher salt
• 1 cup polenta (or corn grits)
• 1 T unsalted butter
• 4 oz chevre (or other soft goat cheese)
• 1/4 cup thinly sliced basil leaves
• salt and pepper to taste

Instructions

1. Bring 3 cups water to a boil, then add 1/2 tsp salt and polenta, whisking as you add. Cook for 30 minutes over medium heat until thick, stirring frequently.
2. Remove from heat and add the butter, mixing well to incorporate.
3. Fold in the goat cheese and basil. Add salt and pepper if desired.
4. Spread in a greased pie or quiche pan and let cool slightly before cutting into wedges. Serve as is, or sear wedges in a skillet over medium high heat with a drizzle of olive oil for crispy wedges.
5. Can be stored in the fridge until ready to use, tightly covered, for 4 days.

I am not embarrassed to admit we eat this probably 3 to 4 days a week.
I think it’s in my genetic disposition to like it.  I remember my Grandmother making it as a side dish with pretty much anything, along with a plate of sliced tomatoes.  My Grandfather was German, and it seems to be popular in German households, so I’m not sure if that’s why she made it?  Wish I had the history of it now, but my Mom remembers eating it all the time in her childhood as well.
I’ll share the “fancy” way first, but the “everyday” recipe at the end is how we make it most of the time.. almost all of the time 🙂  Just like Grandma did, just like my Mom did.
There are many types of vinegar you can use, but my standby is the apple cider vinegar.  Raspberry vinegar is good here as well, but in all honesty I just prefer the apple cider here.  My husband, who did not grow up eating this, found it a little acidic at first, but now he loves it, requests it, and even takes it to work in his lunches!

CUCUMBER SALAD (FANCY)
1 English cucumber, sliced about 1/4″ thick (you can use a zester to score a few lines in the skin if you like)
1-2 tsp kosher salt (use more the more pliable you want the cucs)
1/4 cup diced red onion
3 T chopped fresh parsley
2-4 T apple cider vinegar (or vinegar of choice-use more the more acidic you want it)

Sprinkle cucumber slices with salt in a large shallow bowl and toss gently.
Let sit for 10 to 30 minutes (the longer it sits, the more moisture will be pulled out of the cucumbers and the more pliable they’ll become.  This is totally personal preference).
Rinse the cucumber slices under cold running water REALLY well (or they’ll be too salty).
Toss with red onion, parsley, and vinegar.

CUCUMBER SALAD (EVERYDAY)
2 regular cucumbers, peeled and sliced 1/4″ thick
1-2 tsp kosher salt (use more the more pliable you want the cucs)
2-4 T apple cider vinegar (or vinegar of choice- use more the more acidic you want it)

Sprinkle cucumber slices with salt in a large shallow bowl and toss gently.
Let sit for 10-30 minutes (the longer it sits, the more moisture will be pulled out of the cucumbers and the more pliable they’ll become.  This is totally personal preference).
Rinse the cucumber slices under cold running water REALLY well (or they’ll be too salty).
Toss with vinegar.

Cucumber Salad (2 ways)

February 26, 2013

by Holly

Category Side Dishes

Ingredients

For fancy:

• 1 English cucumber, sliced about 1/4" thick (you can use a zester to score a few lines in the skin if you like)
• 1-2 tsp kosher salt (use more the more pliable you want the cucs)
• 1/4 cup diced red onion
• 3 T chopped fresh parsley
• 2-4 T apple cider vinegar (or vinegar of choice-use more the more acidic you want it)

For Everyday:

• 2 regular cucumbers, peeled and sliced 1/4" thick
• 1-2 tsp kosher salt (use more the more pliable you want the cucs)
• 2-4 T apple cider vinegar (or vinegar of choice- use more the more acidic you want it)

Instructions

For Fancy:

1. Sprinkle cucumber slices with salt in a large shallow bowl and toss gently.
2. Let sit for 10 to 30 minutes (the longer it sits, the more moisture will be pulled out of the cucumbers and the more pliable they'll become. This is totally personal preference).
3. Rinse the cucumber slices under cold running water REALLY well (or they'll be too salty).
4. Toss with red onion, parsley, and vinegar.

For Everyday:

1. Sprinkle cucumber slices with salt in a large shallow bowl and toss gently.
2. Let sit for 10-30 minutes (the longer it sits, the more moisture will be pulled out of the cucumbers and the more pliable they'll become. This is totally personal preference).
3. Rinse the cucumber slices under cold running water REALLY well (or they'll be too salty).
4. Toss with vinegar.

I know.  I’ve shared alot of roasting recipes.  But it really is my favorite cooking technique…. I’m not sure if it even counts as a “technique” since it’s so simple.
Butternut squash has a wonderful sweetness that pairs well with citrus, and while I love citrus anytime of the year, in the fall and winter I love how it brightens up those fall flavors.
I’ve served this with roasted chicken, pork roast, even salads, and we’ve loved it every time!

ROASTED BUTTERNUT SQUASH WITH LEMON
1 large butternut squash
1 red onion, cut in 1 inch chunks
3 T fresh lemon juice, plus 3 T for serving
2 T olive oil
1 tsp dried thyme (or 1 T fresh)
3 garlic cloves, minced
kosher salt & black pepper

Peel, seed, and chop squash into 1 inch cubes.
Lightly grease a large baking sheet and toss squash and remaining ingredients on baking sheet, spreading out in a single layer.
Roast at 425 degrees for 25-35 minutes, or until squash is tender.
Squeeze a little more fresh lemon juice on top just before serving.

Recipe adapted from Everyday Food

Roasted Butternut Squash with Lemon

October 24, 2012

by Holly

Category Side Dishes

Ingredients

• Peel, seed, and chop squash into 1 inch cubes.
• Lightly grease a large baking sheet and toss squash and remaining ingredients on baking sheet, spreading out in a single layer.
• Roast at 425 degrees for 25-35 minutes, or until squash is tender.
• Squeeze a little more fresh lemon juice on top just before serving.

Instructions

1. Peel, seed, and chop squash into 1 inch cubes.
2. Lightly grease a large baking sheet and toss squash and remaining ingredients on baking sheet, spreading out in a single layer.
3. Roast at 425 degrees for 25-35 minutes, or until squash is tender.
4. Squeeze a little more fresh lemon juice on top just before serving.

It’s no secret, I love, adore, and all around obsess over roasting.  If it can be roasted, I’ll roast it.  And love it.
I heart beets all ready.. (even the canned ones, shh)  but roasted beets?
Nothing short of amazing.  My herb garden is dwindling down but you can bet I’m using every last bit of fresh thyme for roasting recipes, especially this one!
And of course I couldn’t miss an opportunity to add some citrus zest to a recipe 😉

ROASTED BEETS WITH ORANGE
2 lbs beets, peeled and cut into 1 1/2 inch chunks
2 tsp olive oil
1 tsp kosher salt
1/2 tsp pepper
2 T red wine vinegar
1/3 cup freshly squeezed orange juice
grated zest of 1 orange
2 tsp fresh thyme leaves

Toss beets with olive oil, salt, and pepper and spread out in a single layer on a large rimmed baking sheet.  Roast at 425 degrees until tender, about 35 to 45 minutes.
Toss with vinegar, orange juice, zest, and thyme.  Serve hot.
Be sure to taste, and add more salt and pepper if needed, as well as vinegar or orange juice.

Serve leftovers cold on a salad with goat cheese and sunflower seeds or almonds.

Recipe inspired by recipes from Everyday Food and Ina Garten

Roasted Beets with Orange

October 5, 2012

by Holly

Category Side Dishes

Ingredients

• 2 lbs beets, peeled and cut into 1 1/2 inch chunks
• 2 tsp olive oil
• 1 tsp kosher salt
• 1/2 tsp pepper
• 2 T red wine vinegar
• 1/3 cup freshly squeezed orange juice
• grated zest of 1 orange
• 2 tsp fresh thyme leaves

Instructions

1. Toss beets with olive oil, salt, and pepper and spread out in a single layer on a large rimmed baking sheet. Roast at 425 degrees until tender, about 35 to 45 minutes.
2. Toss with vinegar, orange juice, zest, and thyme. Serve hot.
3. Be sure to taste, and add more salt and pepper if needed, as well as vinegar or orange juice.
4. Serve leftovers cold on a salad with goat cheese and sunflower seeds or almonds.

If I haven’t convinced you yet to try the easy baked brown rice, then this variation is sure to get you to. 🙂
I have a bit of a roasted garlic addiction (do they have treatment for that kind of thing?) and this isn’t helping.  I love brown rice when it’s fluffy and tender, and with the flavor additions here it takes it over the top.  If you don’t have fresh herbs, just use a T of dried, but definitely use the fresh if you have them.

ROASTED GARLIC BROWN RICE
1 T olive oil
1/2 cup onion, minced
salt and pepper
2 1/4 cups water
1 cup chicken stock
1 1/2 cups long grain brown rice, rinsed & drained
1/4 cup roasted garlic paste 
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1/4 cup minced fresh basil
1 tsp lemon zest
1/2 tsp fresh lemon juice

Heat the oil in a oven safe pot over medium heat.
Add the onion and a pinch salt and cook until browned, about 12 minutes.
Add the water and broth, cover, and bring to a boil.
Stir in the rice and cover again.
Bake at 375 degrees, covered, for 65 to 70 minutes, or until rice is tender.
Fluff the rice, add in remaining ingredients, then lay a clean kitchen towel over the pot and place the lid on top to hold in place, and let sit for 10 minutes.   (This isn’t absolutely necessary, it just absorbs any extra moisture and makes for fluffier rice.)
Season with salt and pepper to taste and serve.

Recipe source:  Adapted from The America’s Test Kitchen Healthy Family Cookbook

Roasted Garlic Brown Rice

September 10, 2012

by Holly

Category Side Dishes

Ingredients

• 1 T olive oil
• 1/2 cup onion, minced
• salt and pepper
• 2 1/4 cups water
• 1 cup chicken stock
• 1 1/2 cups long grain brown rice, rinsed & drained
• 1/4 cup roasted garlic paste
• 1/2 cup grated Parmesan cheese
• 1/4 cup minced fresh parsley
• 1/4 cup minced fresh basil
• 1 tsp lemon zest
• 1/2 tsp fresh lemon juice

Instructions

1. Heat the oil in a oven safe pot over medium heat.
2. Add the onion and a pinch salt and cook until browned, about 12 minutes.
3. Add the water and broth, cover, and bring to a boil.
4. Stir in the rice and cover again.
5. Bake at 375 degrees, covered, for 65 to 70 minutes, or until rice is tender.
6. Fluff the rice, add in remaining ingredients, then lay a clean kitchen towel over the pot and place the lid on top to hold in place, and let sit for 10 minutes. (This isn’t absolutely necessary, it just absorbs any extra moisture and makes for fluffier rice.)
7. Season with salt and pepper to taste and serve.