Sunday, November 8, 2009
Garlic, Goat Cheese, and Grass-Fed Beef Stuffed Baby Bella Mushrooms
Okay, if you're any type of person who likes food—which I'm guessing you are?—you should really give these a try. Let me just get to the point, and you'll see what I mean.
Look at these suckers. Great little baby bella muffins. Pop out the stems and KEEP THEM! I like to clean my mushrooms with a paper towel, but if they're super dirty, go ahead and wash them. Just make doubly sure they're nice and dry before you continue. Slimy mushrooms=yuck.
Here is greatness. About 1/3 C ground GRASS-FED beef (I'm a believer). ALL of the mushroom stems chopped up a bit bigger than "minced" size. And 1/4 a medium white onion. And of course, 2 cloves minced garlic. I'm using my fancy Green Pan nonstick pan, so I didn't "have to" use any olive oil, but I added a smidge because I like the flavor. Also I put a dash of pepper and some kosher salt. Always and only to taste :)
Brown like this. This is such a boring picture, but I figured it shows the degree of cookage you should have. If you're using grass-fed beef do NOT over cook otherwise your beef will dry out fast. So as soon as you're not seeing red you're good.
The cheesy goodness of the filling is made up of the above. Well kinda, one egg YOLK (not the white) a 1/4 C chunk of goat cheese, 1/8 C grated parmesan cheese, and however much milk provides the right consistency—smooth but stiff.
Mix goat cheese, egg yolk, Parmesan cheese, with just enough milk that makes the ingredients wet enough to get smooth—comprende? Add milk a little at a time to make sure you don't make the mixture too wet because you want (or at least I wanted) a stiffer filling.
Stuff those little suckers (the mushrooms) like below. As you can see, I did my usual "top with a bit of green onion" ploy—always seems to work. And now? Stick them in the oven on an olive oiled pan. I wanted them to bake a bit slowly, so I set for 350 for about fifteen minutes, then moved the pan up to the top row and turned the heat up to 450 for about five more minutes. I did this to brown the top of the lil' poppers.
IT WORKED! And let me tell you, I'm making these again (and again and again and again). Don't like goat cheese? Try cream cheese! I haven't done it, but the texture and consistency should make it work.
Look at these suckers. Great little baby bella muffins. Pop out the stems and KEEP THEM! I like to clean my mushrooms with a paper towel, but if they're super dirty, go ahead and wash them. Just make doubly sure they're nice and dry before you continue. Slimy mushrooms=yuck.
Here is greatness. About 1/3 C ground GRASS-FED beef (I'm a believer). ALL of the mushroom stems chopped up a bit bigger than "minced" size. And 1/4 a medium white onion. And of course, 2 cloves minced garlic. I'm using my fancy Green Pan nonstick pan, so I didn't "have to" use any olive oil, but I added a smidge because I like the flavor. Also I put a dash of pepper and some kosher salt. Always and only to taste :)Brown like this. This is such a boring picture, but I figured it shows the degree of cookage you should have. If you're using grass-fed beef do NOT over cook otherwise your beef will dry out fast. So as soon as you're not seeing red you're good.
The cheesy goodness of the filling is made up of the above. Well kinda, one egg YOLK (not the white) a 1/4 C chunk of goat cheese, 1/8 C grated parmesan cheese, and however much milk provides the right consistency—smooth but stiff.
Mix goat cheese, egg yolk, Parmesan cheese, with just enough milk that makes the ingredients wet enough to get smooth—comprende? Add milk a little at a time to make sure you don't make the mixture too wet because you want (or at least I wanted) a stiffer filling.Stuff those little suckers (the mushrooms) like below. As you can see, I did my usual "top with a bit of green onion" ploy—always seems to work. And now? Stick them in the oven on an olive oiled pan. I wanted them to bake a bit slowly, so I set for 350 for about fifteen minutes, then moved the pan up to the top row and turned the heat up to 450 for about five more minutes. I did this to brown the top of the lil' poppers.IT WORKED! And let me tell you, I'm making these again (and again and again and again). Don't like goat cheese? Try cream cheese! I haven't done it, but the texture and consistency should make it work.
Tuesday, November 3, 2009
Monday, November 2, 2009
STUFFED SQUASH!
The other night I came across a recipe for stuffed squash that contained black beans. Black beans, and squash. I thought it sounded pretty weird, so I went for it. Of course, I thoroughly switched around the recipe first. You'll see . . .
Cut your medium-sized acorn squash in half and gut the seeds. (You can toast them. I didn't). Put them CUT SIDE DOWN (for moisture's-sake) on a cookie sheet (you can pam-it or oil-it if you'd like, I didn't, and it hardly stuck to the pan at all . . . your call). Put the oven between 350-400 and you're just trying to soften it (think: potato). Takes about 40 min-ish, depending on heat and size of squash. While your squash is-a-baking . . .
Mince 2 cloves garlic (mmm) and 1/2 medium white onion. I'm not a big onion fan, so I always take the onion down a notch. So I guess I should say, "onion to taste."
In a medium-heat pan, coat with olive oil. Toss in onion and garlic (mmm). Then toss in about, hmm, 3/4 c. ground turkey and let it brown, brown, brown.
Here comes the black beans! YAY! Rinse one 15oz can of black beans thoroughly in cold water (gets rid of up to 35% of extra sodium), and then dump onto browned ground turkey. Take approximately 22 cherry tomatoes (I just counted from this picture, again though, "tomato to taste") and dump those in as well. Then, turn the heat down a smidge, cover the pan, and let the mixture simmer until tomatoes are broken down . . . like this.
Mmmmm. Looking good.
While that was all happening, or anytime you find time, grate about 1/3 c. cheese (I chose a mild cheddar) and chop some green onion. It will make everything look awesome, for cryin' out loud.
At about this time your squash should be nice and soft, like that up there.
Of course, here comes the part where we make it look nice. Cheese and green onion those suckers. The stick 'em back in the oven for ten-minutes-ish. You're looking for the cheese to fully melt, and for the edge of the squash to get a bit more of that delicious-looking browned appearance. Follow? Ha. Told you I'm no pro . . . I don't have the vernacular down. Bare with me. Or is it "Bear" with me? Either way, you choose. It doesn't even matter.
So, here we are: Stuffed Squash! mmmmmmmmmmmmmmmm
[this was kinda a Fooding test blog, so, beware. I'm getting the kinks of blogging about food worked out. :)]
Cut your medium-sized acorn squash in half and gut the seeds. (You can toast them. I didn't). Put them CUT SIDE DOWN (for moisture's-sake) on a cookie sheet (you can pam-it or oil-it if you'd like, I didn't, and it hardly stuck to the pan at all . . . your call). Put the oven between 350-400 and you're just trying to soften it (think: potato). Takes about 40 min-ish, depending on heat and size of squash. While your squash is-a-baking . . .Mince 2 cloves garlic (mmm) and 1/2 medium white onion. I'm not a big onion fan, so I always take the onion down a notch. So I guess I should say, "onion to taste."
In a medium-heat pan, coat with olive oil. Toss in onion and garlic (mmm). Then toss in about, hmm, 3/4 c. ground turkey and let it brown, brown, brown.
Here comes the black beans! YAY! Rinse one 15oz can of black beans thoroughly in cold water (gets rid of up to 35% of extra sodium), and then dump onto browned ground turkey. Take approximately 22 cherry tomatoes (I just counted from this picture, again though, "tomato to taste") and dump those in as well. Then, turn the heat down a smidge, cover the pan, and let the mixture simmer until tomatoes are broken down . . . like this.
Mmmmm. Looking good.
While that was all happening, or anytime you find time, grate about 1/3 c. cheese (I chose a mild cheddar) and chop some green onion. It will make everything look awesome, for cryin' out loud.
At about this time your squash should be nice and soft, like that up there.Of course, here comes the part where we make it look nice. Cheese and green onion those suckers. The stick 'em back in the oven for ten-minutes-ish. You're looking for the cheese to fully melt, and for the edge of the squash to get a bit more of that delicious-looking browned appearance. Follow? Ha. Told you I'm no pro . . . I don't have the vernacular down. Bare with me. Or is it "Bear" with me? Either way, you choose. It doesn't even matter.So, here we are: Stuffed Squash! mmmmmmmmmmmmmmmm[this was kinda a Fooding test blog, so, beware. I'm getting the kinks of blogging about food worked out. :)]
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