My summer has been in full gear and I have two dishes that I have had time to prepare to share.
This first recipe is one of the easiest, quickest dishes I have made in a long while. I had all of the ingredients on hand and just started to throw things together, so bare with me if the explanation is lacking in preciseness.
Stuffed Portobello Mushrooms with Herbed Goat Cheese
4 Large Portobello Caps
1/2 cup Panko breadcrumbs
2 Large leeks, white parts only
2 Roasted Red Peppers sliced
1 Plum tomato, diced
1-2 oz. Herbed Goat Cheese ( I used President brand and it was scrumptious)
2 Tbsp. Olive oil
Salt and Pepper
To start drizzle the portobellos with 1/2 tbsp. olive oil, season with salt and pepper then broil for 3 minutes. Flip and drizzle with another 1/2 tbsp. olive oil. ( I just eyeballed the amount, just enough to give some moisture to the mushrooms while they cook) and broil another 3 minutes. In a saute pan place the remaining 1 tbsp. olive oil and add the chopped leeks. Allow the leeks to soften about 3-4 minutes. Add the diced tomato and roasted red pepper strips. In a medium bowl combine the breadcrumbs and the vegetables (pour the vegetables directly from the saute pan to the bowl so that you get all the good juices) and stir together. Stuff the portobello mushrooms gill side up with the breadcrumb vegetable mixture. Dot each of the stuffed mushrooms with goat cheese and then bake in a 350 degree oven for another 7-9 minutes. Absolutely delicious, satisfying, and healthy!
 |
| Served with a side of sauteed swiss chard |
This next dish was a definite challenge. It contained flavors I was not used to working with as well as ingredients that I don't exactly feel comfortable cooking with. I tend to stick to American style comfort foods when I cook. Just ask my mother, I like to keep things simple. My sister is the queen of out of the box cooking. She is a vegetarian and comes up with the most inventive, adventurous flavor profiles. I keep with what I know best. This recipe was cut out of a Vegetarian Times magazine probably a year or two ago and was hiding away in my recipe binder. When I came across it, I just knew I had to try this for my blog. I knew it was going to be a challenge to get it just right. Well I won't say I got it just right but it wasn't bad. The yogurt sauce was my own addition and was needed to cool and compliment the spicy dal.
Yellow Lentil Dal with Yogurt Sauce
2 Tbsp. Canola oil
3 tsp. whole cumin seeds
2 tsp. red pepper flakes
1 medium onion, diced
2 cloves garlic, minced
1 tsp. salt
1 1/2 cups yellow lentils (aka split peas)
2 cups low sodium vegetable broth
2 cups water
1 tsp. ground turmeric
1. Heat oil in saucepan over medium heat. Stir in cumin and red pepper flakes saute 1 minute (careful they will burn quickly, I had to do this step twice). Add onion, garlic, and salt and saute 1 minute more.
2. Add lentils, vegetable broth, 2 cups water, and turmeric. Cover, reduce heat, to medium-low, and simmer 25 minutes or until liquid is absorbed.
Yogurt sauce
Combine 1 cup non-fat greek yogurt, 1 clove minced garlic, 2 tsp. lemon juice, 1 tsp. dried dill.
 |
| Served with brown rice and sautéed spinach |
Where did I go wrong?? I cooked the lentils at too high of a flame. I should have reduced the temperature to low instead of medium-low, my stove tends to cook fast. I had to add extra broth and still felt the lentils could have had more moisture. What did I do right?? I tried something new and different that tested my patience and my skill. It was a challenge I was glad that I took because even though it wasn't just right, it was still an enjoyable meal that I made myself.
Here's to hoping the rest of the summer won't fly by without some more delicious challenging recipes!
