Red Wine Sauteed Mushrooms

About two months ago I was addicted to mushrooms. I ate mushrooms with every meal for about 8 days in a row. Wine sauteed mushrooms turned out to be my favourite dish and is now a "must have" when serving steak. This batch was served alongside a medium rare NY strip loin, roasted sweet potato and steamed green beans and carrots.

1 lb white button mushrooms
3 tbsp unsalted butter (or more if you think it's needed)
pinch salt
splash of olive oil (to keep butter from burning)
1/3 cup dry red wine
1 tbsp lemon juice
salt & pepper to taste
handful fresh parsley, chopped

It's sinful, but these mushrooms taste best when cooked with LOTS of butter - the more butter, the better. I used a tad bit more than the 3 tbsp called for in the recipe.



1. Brush mushrooms to remove any visible dirt. Cut mushrooms in half, or into quarters if they are very large.

2. Heat butter and olive oil in a saute pan over medium heat.

3. Add mushrooms and salt and saute until reduced, browned and tender.

4. Add red wine and continue to stir until wine reduces, about 8 minutes. (I reduced mine to low and let simmer for 15 minutes while I prepared other dishes).

5. Add lemon juice, parsley and salt and pepper to taste.

Variation:

Try adding fresh baby spinach to your saute. Use two large handfuls of spinach (1/2 small bag) and add it near the end of cooking and stir until it wilts. Omit the lemon juice and parsley. Season with salt and pepper and serve immediately. Courtesy 10 Cent Diet.

Immunity Boosting Foods

Veggies @ Granville Island Market

The flu season has hit us early and with a vengeance. Everyday the media is reporting on a new death from H1N1; Seemingly healthy people are dropping like flies. After much thought and debate I have decided not to get the H1N1 vaccine. The reasons are my own and are not up for debate here. Instead of medical prevention, I will be seeking holistic prevention. I will be:

-obsessive about hygiene and sanitation. Hand sanitizer and wet wipes go with me everywhere!
-keeping my schedule mostly free so I have more time for rest and relaxation.
-going to bed at a decent hour every night that I am not working.
-eating as healthy and wholesome a diet as I possibly can.
-looking into vitamins and supplements and remembering to use my bee pollen (my co-workers swear by oil of oregano)
-getting some physical activity every day (not strenuous)

10 Cent posted about her Anti Flu Diet the other day which got me doing some research on foods that give our immunities a little boost. One of the books on my Required Reading list also touches on eating for immunity.

I learned quite a bit. Read the page in the link for more detailed information. The top five immunity boosting winter foods are:

- Cruciferous vegetables (brussels sprouts, broccoli, cauliflower, kale etc.)
- Orange vegetables (carrots, yams, sweet potato, winter squash, pumpkin etc).
- Mushrooms
- Whole Grains (whole wheat, oats, quinoa, amaranth, brown rice, etc.)
- Alliums (onions, shallots, leeks, scallions, garlic, chives)

Other sources add in:

- Omega 3's (wild salmon, fish oil)
- Grass-fed beef (high in zinc and vitamin D)
- Yogurt
- Oysters & other shellfish (high in Zinc and selenium)

Vegetables should be "raw, lightly steamed or gently stir-fried" to preserve their nutrients.

Dr. Moashing Ni (the author of Secrets Of Longevity) recently wrote another article about natural immunity boosters and ways to prevent colds and flus. You can read it here,

On the menu tonight:

- Poached salmon
- Baked sweet potato
- sautéed mushrooms in red wine
- steamed broccoli and green beans

Beef & Bean Enchiladas

Tonight's recipe falls into the category of things that taste good but photograph poorly (as Marianne says). The inspiration comes from my need to clean out my pantry, fridge and freezer. My cupboards are overflowing and it's time I use up what I have before I go on another grocery shopping trip. I will be honest and tell you I am using ground pork in my enchiladas because I don't have ground beef but it works just the same. The seasoning comes from the same Mexican Seasoning I posted in my Spicy Black Bean Tortilla Soup recipe.

Beef & Bean Enchiladas:

1/2 red onion, diced
1/2 can diced green chilis
1 lb lean ground beef, pork, chicken or turkey
1 tbsp Mexican Seas1oning, or more to tastes (see below)
1 can refried beans
1 small can sliced black olives
1 pkg small corn tortillas
2-3 cups prepared Enchilada Sauce (see below)
cheddar cheese, shredded
sour cream, for garnish
diced green onion & fresh cilantro for garnish

1. Pre-heat oven to 350 degrees F and lightly grease a large glass baking dish.

2. Heat oil in a sautee pan over medium heat. Add onion and chilies and saute for a few minutes until onions are translucent.

3. Mix Mexican Seasoning with a 1/4 cup of water.

4. Add ground meat to pan and break apart with spatula. Pour seasoning over top. Mix well and cook until meat is browned. Drain fat, if necessary.

5. Remove mixture from pan and place in a medium mixing bowl. Once cooled slightly, add refried beans and sliced olives and mix well.

6. Wrap a damp paper towel around tortillas and microwave for 1 minute until pliable.

7. Pour some enchilada sauce in the bottom of the glass baking pan and spread to coat.

8. Fill each tortilla with 2-3 large spoonfuls of meat and bean mixture. Roll into burritos and place seam side down into the baking pan. Continue doing this until the pan is filled. A large pan should fit 8-10 enchilada rolls.

9. Pour the rest of the enchilada sauce over top of the enchilada rolls, ensuring to coat the rolls well.

10. Sprinkle the top with shredded cheddar cheese and more diced green chilies and sliced olives, if desired.

11. Cover with foil and bake for 25 minutes then remove foil and bake uncovered for an additional 5 minutes.

12. Spoon enchiladas onto plates and top with sour cream, green onions and cilantro.

Enchilada Sauce:

3 tbsp chili powder
3 tbsp corn starch
1 tsp cocoa powder
1/2 tsp garlic salt
1 tsp oregano
3 cups water
1 cup tomato sauce (8oz can)

1. Combine all dry ingredients in a bowl.

2. Stirring constantly, slowly add enough water to make a thin paste. Pour into sauce pan and add the rest of the water.

3. Cook over medium heat, stirring constantly until the mixture thickens.

4. Stir in tomato sauce. It is now ready to use!

5. If you want the sauce less spicy, use less chili sauce and more tomato sauce.

Mexican Seasoning:

2 tbsp oregano
1 1/2 tbsp chili powder
1 tsp cumin
1 tsp garlic powder
1/2 tbsp onion powder
1/2 tsp salt
pinch ground cloves
pinch ground cinnamon

1. Mix all in a container with a tight fitting lid. Use as needed.

Potato Lentil Vegetable Soup

This recipe was inspired by Epicure's Potato Lentil Soup. I've never cooked with lentils before, so this was a first for me. I also learned that lentils don't cause gas like their cousin beans do. Bonus!

Potato Lentil Vegetable Soup:

Olive Oil
1/2 red onion, diced
2 cups diced red potatoes
3 stalks celery, diced
2 large carrots, diced
2 cloves garlic, minced
2 cups red lentils (pre soaked per package directions)
2 tsp dried thyme
1 tsp dried oregano
1/2 tsp ground cumin
1/8 tsp cayenne pepper
salt & pepper to taste
8 cups vegetable stock

1. Heat oil in a large soup pot over medium heat. Cook onions, celery, carrots, garlic and potatoes for a few minutes until fragrant.

2. Add stock, lentils and seasonings. Bring to a boil.

3. Reduce heat to low and simmer for 30-40 minutes until potatoes are cooked and broth has reduced slightly.

4. Season with salt and pepper to taste. Garnish with fresh chopped herbs.

Star Fruit

This Asian fruit is sweet enough to satisfy a dessert craving AND high enough in fiber to serve as a between meal snack.

Star Fruit comes from the Carambola tree and is native to South Asia. One fruit only has 30-40 calories, is high in fiber and rich in vitamin C and anti oxidants. I think of it as a cross between a citrus fruit and an apple. It's delicious in an odd way.

It should be noted that their are health risks associated with Star Fruit, specifically for those with kidney disease. There is also a risk of drug complications for those taking certain medications (similar complications as grapefruit). If you are unsure, check with a doctor before snacking on delicious star fruit!

Read here on how to prepare and eat a Star Fruit.

10 Cent's Spicy Vegetarian Escabeche

This is one of my all time favourite 10 Cent Diet recipes. I didn't deviate from her recipe very much so you might as well just check it out on her blog. The only change I made was to reduce the amount of chilies used. Her recipe calls for six. I used three the first time I made it and it was still too hot for me. This time I used two. If you aren't much for heat, start with half of one and go from there. I have made this a few times, once adding baby potatoes and another time using the broth to poach a piece of wild salmon. It's a very versatile recipe. Tonight I served it over rice.

10 Cent's Spicy Vegetarian Escabeche.

And in case you're wondering: Escabeche is a typical Mediterranean cuisine which refers to both a dish of poached or fried fish that is marinated in an acidic mixture before serving. The marinade itself is also referred to as an escabeche. The dish is common in Spanish cuisine. (From Wikipedia)

Quick Mushroom & Herb Omlette

There isn't a recipe to go along with the post. Everyone knows how to make an omlette. I'm just making a point that a delicious, satisfying omlette is just as quick and easy to prepare as a couple slices of toast slathered in PB or a dish of yogurt covered in fruit.

For this particular omlette, I sauteed mushrooms and onions with olive oil in a small fry pan (or omlette pan). My preparation was easy because I bought my mushrooms pre-sliced and I had half an onion left over that just needed a quick dice. When the vegetables were cooked, I poured a lightly beaten egg over top. I sprinkled it with salt and pepper. I left it to cook gently over medium-low heat. Once most of the liquid was gone and the egg mixture had fluffed up, I folded the sides over to create my "folded side" omlette. You could also add some cheese before folding. The liquid doesn't need to be completely gone because once you fold it, the heat will continue to cook the egg. Sprinkle with an herb of your choice and serve with whatever you would like. Today I used some shaved black forest ham.

In total this preparation took 10 minutes, most of it unattended. While my omlette was cooking I was able to unload and re-load my dishwasher and take some clothes out of the dryer. Yesterday I prepared a similar omlette while I was getting ready for work. I plated it into a glass "to go" container and ate it once I got to the office.

Quick, easy, filling and delicious!

Grilled Chicken with Roasted Beet & Sweet Potato Pies

There is no recipe for this dish.

Last night I had a Roasted Beet & Sweet Potato Salad for dinner. This time, I topped it with a bit of grilled chicken (quickly marinated in lemon juice, olive oil and Epicure Herb & Garlic Dip Mix). I made some extra veggies and chicken so I would have lunch for today.

This morning while looking through the fridge, I found left over puffy pastry from when I made Turkey Pies.

Et voila!

Roll out your puff pastry into a rectangle. Place beets, sweet potatoes and shredded chicken on half. Add some feta if you have it. Drizzle with balsamic vinaigrette and lightly sprinkle with salt and pepper. Fold over, pinch closed to seal, cut a few slits in the top, brush with egg wash, and bake in oven at 375 degrees for about 20 minutes. Everything inside is already cooked so it was just the pastry that needed a quick bake & brown.

These pies (as well as the Turkey Pies) freeze well too so they make a quick and easy re-heatable dinner.

Spicy Black Bean Tortilla Soup

Along with loving all things Thai, I also love all things Mexican. This recipe was inspired by Epicure. If you have some Epicure spices, check out the original recipe here. I really enjoyed this soup and I will definitely make it again.

Spicy Black Bean Tortilla Soup:
1/2 white onion, diced
1 cup zucchini, diced
1 28oz can diced tomatoes
1 28oz can black beans, drained & rinsed
4 cups vegetable broth
2 tbsp Mexican seasoning (see below)
1 cup prepared hot salsa
1 can diced green chilies (reserved)

1. Add all ingredients (except the diced green chilies) to a soup pot and bring to a boil over medium heat.

2. Reduce heat to low and simmer for 30-40 minutes.

3. Remove pot from heat and puree soup using an immersion blender.

4. Add diced green chilies and stir well to incorporate.

5. Ladle into bowls and top with Crisp Corn Tortilla Strips and desired garnish.

Crisp Corn Tortilla Strips:
3-4 corn tortillas, sliced into thin strips
2 tbsp olive oil

1. Heat oil in fry pan over medium high heat.

2. Add strips to oil one handful at a time.

3. "Deep fry" strips for 1-2 minutes until crisp and starting to brown.

4. Remove from pan and place on paper towel.

Optional Garnish:
fresh cilantro leaves
shredded cheddar or jack cheese
sour cream
sliced avocado

Mexican Seasoning:
2 tbsp oregano
1 1/2 tbsp chili powder
1 tsp cumin
1 tsp garlic powder
1/2 tbsp onion powder
1/2 tsp salt
pinch ground cloves
pinch ground cinnamon

1. Mix all in a container with a tight fitting lid. Use as needed.

Chinese Chicken and Snow Peas over Ginger Rice

This is another recipe inspired by my dad. He will often make this using shrimp instead of chicken or with bell peppers instead of snow peas. I can't eat bell peppers and I don't have shrimp so this will have to do!

Serves 3-4

Chinese Chicken and Snow Peas

Chicken Prep:
2 boneless, skinless chicken breasts
2 tsp baking soda

Sauce:
2 tbsp gluten free oyster sauce
2 tsp gluten free soy sauce
2 tsp minced ginger
1 tsp minced garlic
1/4 tsp ground white pepper
1/3 cup fresh chicken broth
1 tsp sucanat
1 tbsp rice wine vinegar
1/4 tsp sesame oil
1 tsp corn starch

Stir Fry:
1/4 cup cashews
1 1/2 cup snow peas, washed and trimmed
1/2 small onion, diced medium
1/2 can sliced water chestnuts

1. Place chicken in a shallow bowl and coat well with baking soda. Let rest for 15 minutes.

2. While chicken is resting, combine sauce ingredients in a small bowl. Mix well and set aside.

3. Rinse chicken well and pat dry. Cut into small cubes. Place chicken in a bowl and coat with 1/4 of the sauce mixture. Marinate for at least 30 minutes.

4. While chicken is marinating, blanch snow peas. Heat 1-2 cups water in wok over medium high heat. Fill a bowl with water and ice and set aside. When wok water is boiling, toss snow peas in and leave for 30-60 seconds. Remove immediately with a slotted spoon and place them in the bowl of ice water to stop the cooking process. Remove from ice bath and set snow peas aside until ready to use.

5. After 30 minutes of marinating the chicken, heat a small amount of peanut or sesame oil in a wok over medium high heat.

6. Add marinated chicken and stir fry until meat is nearly cooked. Remove from wok and set aside.

7. Add onion to wok and stir fry for 2-3 minutes until onions are slightly translucent. Reduce heat to medium.

8. Add chicken back to the wok along with the snow peas, cashews and water chestnuts. Stir together.

9. Pour remainder of sauce over stir fry and mix well to coat. Stir and simmer until sauce is thickened, chicken is cooked through and vegetables are tender crisp.

10. Serve over Ginger Rice.

If you are in a time crunch, skip the baking soda step. The baking soda helps make the chicken tender by breaking down the tissues, sort of like brining. It isn't absolutely necessary though.