Polenta with Mushroom Ragout

Variations

  • For a vegan version use vegetable broth instead of chicken broth –  both in the polenta and in the mushroom ragout. Skip the Parmesan
  • For a meat version, add 8 oz ground beef (or turkey, or bison) and sauté with onion and mushrooms

I make a double recipe of the mushroom ragout and freeze half to use another day.

Can serve it with pasta or over Cauliflower Mashed Potatoes (simply mash the same amount of cooked potatoes and cooked cauliflower, add milk, 1 tablespoon butter, salt and pepper to taste).

Sometimes I make extra polenta for breakfast with eggs.

  • Press remaining polenta onto a buttered baking sheet, cover and refrigerate over night
  • In the morning put into preheated broiler for 5 – 8 minutes until edges start to crisp. Meanwhile make a couple of eggs, sunny side up or poached.
  • Served eggs over polenta
  • Can also add arugula or baby spinach between the polenta and egg
Polenta with Mushroom Ragout
Print Recipe
Variations • For vegan version use vegetable instead of chicken broth both in the polenta and in the mushroom ragout. Skip the Parmesan • For a meat version, add 8 oz ground beef (turkey, bison) and sauté with onion and mushrooms • Mix in1/2 cup fresh basil, chopped, before removing pot from stove
Servings
4 servings
Servings
4 servings
Polenta with Mushroom Ragout
Print Recipe
Variations • For vegan version use vegetable instead of chicken broth both in the polenta and in the mushroom ragout. Skip the Parmesan • For a meat version, add 8 oz ground beef (turkey, bison) and sauté with onion and mushrooms • Mix in1/2 cup fresh basil, chopped, before removing pot from stove
Servings
4 servings
Servings
4 servings
Ingredients
Polenta
Mushroom Ragout
Adjust servings: servings
Units:
Instructions
  1. In a medium saucepan bring broth to a boil. Slowly pour in polenta, stirring constantly with a whisk until it is smoothly mixed in. Bring to a boil, reduce heat low, cover and cook for 6 to 8 minutes, stirring occasionally, until polenta is cooked and smooth.
  2. Mix in Parmesan, season with salt and pepper to taste. Set aside, covered.
Mushroom Ragout
  1. Heat olive oil in saucepan over medium heat. Add chopped onion and sauté until they start to turn transparent.
  2. Add mushrooms and sauté 8 – 10 minutes until they begin to brown. Add garlic, cook 2 more minutes, stirring occasionally.
  3. Add tomatoes and chicken stock; bring to a boil. Reduce heat to medium and cook 10 more minutes.
  4. Mix in fresh herbs, season with salt and pepper to taste and turn off.
  5. Spoon polenta onto plate, place mushroom ragout on top. Sprinkle with the chives (green onions) and serve.
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Chicken and Veggies One Sheet Dinner

I found chicken one sheet dinners on Cooking Classy and have made innumerous variations depending on what vegetables I have on hand.

I prefer to cook the potatoes separately, to have the option of using just chicken and vegetables in other meals (such as tossed with pasta and pesto) so technically it becomes a 2-dish dinner.

Variations:
• Skip the potatoes
• Skip to tomatoes
• Use cauliflower instead of broccoli or both
• Use Brussels sprouts instead of broccoli, quartered
• Add 1 cup of green beans cut up
• Add fresh herbs after cooking, about 1/2 chopped basil, parsley or cilantro. Or 1/4 cup finely chopped rosemary

Check out Cooking Classy for many other Chicken and Veggie One Sheet Dinners.

Chicken and Veggies One Sheet Dinner
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Servings
4 servings
Servings
4 servings
Chicken and Veggies One Sheet Dinner
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Servings
4 servings
Servings
4 servings
Ingredients
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Instructions
  1. Preheat oven to 400 degrees. Place potatoes baking sheet and drizzle with 2 tablespoons. Toss to coat evenly. Sprinkle with salt and pepper, toss again and spread evenly onto baking sheet.
  2. Place in preheated oven and roast for 20 minutes. Toss and roast another 20 – 25 minutes.
  3. Meanwhile chop chicken and vegetables, cut the same approximate size to cook evenly
  4. Toss remaining 3 tablespoons olive oil with minced garlic
  5. Place chopped chicken pieces and vegetables on another baking sheet.
  6. Drizzle garlic olive oil over chicken and vegetables, sprinkle on hers and toss well. Spread evenly on baking sheet and put in oven.
  7. Roast 10 – 12 minutes, toss and roast another 10 – 12 minutes. Remove when chicken pieces are cooked through.
  8. Remove roasted potatoes when tender, test by piercing with a fort.
  9. Toss half of chicken and vegetables with potatoes, reserving the other half for another meal later in the week.
Recipe Notes

Modified from Cooking Classy: Chicken Broccoli Sweet Potato One Sheet Dinner

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Salmon and Greens over Beans

This originally happened by using leftovers. In my refrigerator I had leftover quinoa and grilled salmon and made it into a summertime dinner with arugula and tomatoes. It was so fresh and zesty, filling and tasty, a feast of color, flavor and texture that a friend asked me for the recipe.

I sometimes plan my weekly menu with grilled fish on the weekend and make sure to have extra to jumpstart a second meal for later in the week. Perfect for a quick summertime dinner or lunch. I use whatever leftover grains I have on hand (quinoa, brown rice, or barley).

Or skip the grains. it’s just as tasty and robust without. The beans, greens, onions make it nutrient-dense.

I’ve even made this with canned salmon.

This can be modified various ways:

  • Capers instead of olives
  • Celery instead of bell peppers
  • Mint instead of parsley (but using mixed greens rather than arugula)

It makes a nice luncheon for girlfriends. Serve with fresh baguette, goat cheese and Epicurious: Olive Tapenade on the side.

For dessert:

Mango Yogurt Mousse OR

Epicurious: Raspberry Buttermilk Cake

 

Salmon and Beans over Greens
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Servings
4 servings
Servings
4 servings
Salmon and Beans over Greens
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Servings
4 servings
Servings
4 servings
Ingredients
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Instructions
Salad Dressing
  1. Place lime juice, water, minced garlic and red pepper flakes in little bowl and mix with a fork until well blended. Mix in 2 tablespoons extra virgin olive oil, whisking constantly with the fork. Add an additional tablespoon or two of extra virgin olive oil to adjust to taste.
Salmon and Beans
  1. Place quinoa in a medium saucepan over medium heat and toast, stirring occasionally until popping sounds begin. Add 1 cup water and bring to a boil. Immediately turn heat low, cover and cook quinoa 25 minutes. Remove from stovetop, uncover and cool.
  2. While the quinoa is cooking, chop red bell pepper, green onion, parsley, cut tomatoes in half and cut pitted olives into quarters. Mix in a large bowl. Add salmon and white beans, toss together.
  3. Add quinoa and toss just until combined. Drizzle with 3/4 of salad dressing and toss until again.
  4. Toss arugula with remaining dressing and spread on a platter.
  5. Spread the salmon and bean mix over the greens, leaving a green border.
  6. I used the leftovers to make wraps for lunch the next day, spreading a wheat tortilla with plain Greek yogurt. Yum.
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Quinoa Tabbouleh

Love this! It’s a fun twist on traditional tabbouleh, which is made with bulgur. This dish comes out of my kitchen with  frequency during the summer months. It is very versatile; I make it as as a one-dish dinner served over a bed of spinach or as a side to grilled chicken, or roasted pork tenderloin.

It’s perfect for summer dinner parties, enjoyed by vegans/vegetarians and omnivores alike.

I’ve made it as a simple lunch for girlfriends; served on a bed of baby kale tossed with CMF Lime Vinaigrette, along with Olive Tapenade, fresh feta and pita bread.

Finished off with Peach and Blackberry Crisp served with a small scoop of plain Greek yogurt drizzled with honey and voila! Happy tummies filled with Mother Nature’s food.

As usual with my leftover grains, they get rolled into a wrap with greens and a spread of hummus or pesto. Or tossed into a salad with greens, perhaps shaved cabbage or grated carrots, whatever I have on hand.

Variations:

  • Skip tomatoes and cucumber to make it simple side dish
  • Add crumbled feta or goat cheese
  • Add feta and pitted black olives cut in half
  • Replace tomatoes with diced red bell pepper for more crunch
  • Replace tomatoes and cucumbers and add chopped roasted red bell pepper and garbanzo beans

Eat it for pleasure. Eat it for life!

Not just a delight to eat with its bursts of crunch, zing of lemon and aromatic mint, but it is so good for our bodies too.

MindBodyGreen: Why Tabouli is Such a Healthy Dish

Quinoa Tabbouleh
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Servings
4 servings
Servings
4 servings
Quinoa Tabbouleh
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Servings
4 servings
Servings
4 servings
Ingredients
Adjust servings: servings
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Instructions
  1. Toast quinoa in saucepan over medium heat until it starts to make popping sounds. Add water and bring to a boil. Immediately reduce heat to low, cover and simmer until quinoa is tender, about 25 minutes. Remove from heat and let stand, uncovered, until cool. Fluff with a fork.
  2. Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
  3. Transfer to a large bowl; mix in 1/4 cup dressing.
  4. Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over tabbouleh
  5. Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
Recipe Notes

Modified from: Epicurious: Quinoa Tabbouleh

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Roasted Tomato Goodness

Tomatoes invoke the flavor of sunshine. Roasted tomatoes rise to a new level of delicious. And they are so good for our bodies. This is a dish to love.

For a vegetarian entree, add 1 cup of diced potatoes and cook the potatoes with the fennel and serve with Kale, Apple and Walnut Salad.

For omnivore dinner guests, serve it with Broiled Chicken Breasts and Artichoke Hearts and the Spinach Pea Salad.

 

Health Benefits of Tomatoes

Roasted Tomatoes with Fennel and White Beans
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Roasted Tomatoes with Fennel and White Beans
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Ingredients
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Instructions
  1. Preheat oven to 425°F. Chop enough fennel fronds to measure 1/2 cup.
  2. Trim fennel bulbs and cut in half vertically. Cut each bulb half ito 1/2-inch-wide wedges.
  3. Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes. Add fennel wedges in single layer; sprinkle with 1 teaspoon coarse salt. Cook until fennel begins to brown and soften, turning occasionally, 10 to 12 minutes. Add tomatoes, oregano, garlic, and crushed red pepper; sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper. Fold together gently.
  4. Transfer skillet to oven. Bake fennel and tomatoes until soft, stirring occasionally, about 30 minutes.
  5. Mix in beans and 6 tablespoons chopped fennel fronds. Bake 5 minutes longer to heat through. Transfer mixture to large shallow bowl. Sprinkle with remaining chopped fronds. Serve warm or at room temperature.
Recipe Notes

Source: http://www.epicurious.com/recipes/food/printerfriendly/Olive-Oil-Roasted-Tomatoes-and-Fennel-with-White-Beans-360271#ixzz0wHjQFTXk

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