Archive for July 2010

crab-stuffed mushrooms

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Based off this recipe

Mince 1 small onion, 1/2 red bell pepper, 2 cloves garlic, 1 jalapeno pepper, and the stems from 1 carton Crimini mushrooms. Saute in butter until cooked through and dry. Add 1 can Trader Joe’s canned crab meat, rinsed and drained. Cook a few minutes longer. Stir in about a tablespoonful of minced cilantro leaves. Take off heat and let cool.

When the vegetables have cooled down, mix in 1/2 container of Tofutti (trans fat free) cream cheese and 1 egg, salt, pepper, and about 1/4 cup shredded Parmesan cheese. Spoon into the mushroom caps. The extra can go into the remaining 1/2 bell pepper.

Preheat oven to 425 degrees. Line oven tray with foil. Put the mushroom caps in and bake for about 1/2 hr to 45 mins, until the top is brown. If I had remembered, I would have reserved some Parmesan to sprinkle on top.


Written by orata

July 26, 2010 at 11:39 am

Posted in recipes

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Kitchen sink blue cheese pasta

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A super fast and tasty pasta (was afraid it would have too many disparate flavors at first, but it came out fine):

Put water on to boil for the pasta.

Gather a small handful of fresh herbs while the water heats: I took cilantro, parsley, basil, and oregano. Chop these up.

Put a large handful of walnuts in the toaster oven to toast.

When the water comes to a boil, add the pasta (1 package TJ’s pappardelle).

When the pasta is 5 minutes from being done, toss in a cup or so each of frozen mixed veggies (carrots, green beans, corn, peas) and frozen spinach.

Open a can of chopped tomatoes and dump it in the pasta strainer.

When the pasta and vegetable mixture is done, pour it into the strainer, in a couple of batches so there’s time for the water to drain–the tomatoes will obstruct it somewhat. The tomatoes will be heated by the boiling water.

Dump into a large bowl and toss in the herbs, walnuts, and half a block of crumbled Gorgonzola.

Toss well and serve, being careful to scoop up the chunky vegetable/nut bits from the bottom of the mixing bowl.

Written by orata

July 19, 2010 at 11:06 am

Mackerel with miso butter

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Salad (romaine with red bell peppers, lemon juice + EVOO + mustard vinaigrette)

Roasted broccoli, Cook’s Illustrated-style

Mackerel steaks with miso butter

Pan-fried potato slices (fried in leftover oil from mackerel and dusted with paprika)

Mint syrup soda (to make syrup, combine 2 c sugar, 1 c water, 1 bunch mint, bring to a boil, simmer 5 mins, let cool and strain–mix with soda water)

For the miso butter:

Mix equal parts softened butter and white miso, add a dash of soy sauce

For the mackerel steaks:

Gut mackerel, cut into lengthwise steaks. Heat a little butter in a pan (this is prob. unnecessary since the mackerel is so oily), pan-fry on all sides, including skin, till crisp. Garnish with snipped flat-leaf parsley.

For dessert:

Rhubarb Fool from Nigella Lawson, modified slightly: 1 bunch rhubarb, 1 cup sugar, 1/4 cup stemmed strawberries, vanilla, bake in covered pan at 350 degrees for 1 hour. Take out and reserve fruit, reduce syrup by half on the stovetop. Let everything cool and puree the fruit till smooth. Whip about 3/4 pint heavy cream and fold with the syrup and rhubarb mixture.

Written by orata

July 7, 2010 at 9:29 am

Posted in recipes