I’ve used a few recipes from Budget Bytes, and have had good luck with them. I thought this salad looked good, and I had everything to make it so it was a go. You can find the recipe here. It was a pretty salad, too. […]
Here’s the backstory: I’m trying to do a lower carb diet, and I got to craving one of my favorite grilled cheese sandwiches—roasted mushrooms, caramelized onions, and Gouda cheese. I wanted the flavors, but not the bread. My first thought was to do caramelized onions […]
I thought about making the Caprese portobello mushrooms again last night, but apparently even walking downstairs to go to the garage fridge was too much work for me.
So instead I sliced up the two tomatoes I had, got out the rest of the mozzarella pearls and the tube of Gourmet Gardens and made myself a hot dish.
I layered the tomato slices in a small casserole dish.
For the Parmesan tomatoes I make, I use an Italian seasoning blend, so I decided to sprinkle a little over the tomatoes I was making here.
I just scattered the mozzarella pearls into the dish.
I love the basil paste from Gourmet Gardens, so I spread a little of that over the tomatoes, and what the heck, I sprinkled a little more of the Italian seasoning on top.
Dinner was in the oven, so I just tucked the casserole dish in there for the final 10 minutes (it was 325 Fahrenheit) and when I took the roast out, I moved the dish to the top rack and turned the broiler on for 3 minutes to get that nice bubbly crust on the cheese.
For making this up as I went along, this was pretty darned good.
And yes, I would make it again.
As so often happens, I was seduced by produce at the grocery store. This time, it was pomegranates that were on sale, and I bought 2. In a week we are headed out for 2 weeks in Costa Rica, so it is the standard rush […]
Tonight I tried a recipe that had popped up in my Pinterest feed from closetcooking.com.
You can find the recipe here.
This definitely moved to my Pinterest board for recipes that I have tried and are worth keeping.
I didn’t have quite enough mushrooms, so ended up with too much sauce, and I didn’t share later (because there weren’t enough–I ate them all).
The other mistake I made, other than not enough mushrooms, was thinking that the mushrooms were too big and cutting them into chunks. I really should have left them whole. I forgot how much they shrink up after roasting.
While they were roasting, I got together the butter, thyme, garlic, and lemon juice for the sauce.
The recipe doesn’t really say how long it takes to brown the butter, and I had not done it in so long I couldn’t remember. A quick google told me 5-8 minutes over medium heat.
Then I added the thyme, garlic and lemon juice.
After tossing the roasted mushrooms with the sauce, I put into a serving bowl. They look so tiny and sad.
So, to recap, great recipe. Next time I will:
1. Use the full pound of mushrooms
2. Leave the button mushrooms whole
3. Brown the butter over medium heat 5-8 minutes
That’s right, more recipes using CSA products. We get tat soi, an Asian green, during the spring season. I usually use it in stirfrys, but thought I would look for something different. Using Yummly, I entered tat soi in as an ingredient and it brought […]
There’s more to broccoli than eating it steamed, with cheese sauce, or with Hidden Valley Ranch Dip (although all of those are good).