I want to actually post my thrift store find and treasures in their own post, some weeks this happens some weeks they get lumped in with other posts. Not because of lack of enthusiasm just lack of time. I will work diligently to get them posted in their own post next week, until then enjoy them and their meatlnessness here.
I have a deep love for old Pyrex, I cant explain it, I just do. When I see a piece I have to buy it, thankfully they are affordable and I use them to store leftovers...so I need them, right? And they are fantastic for reheating in too. These are my latest finds:
Quinoa Stuffed Portabellos--oven 400˚
3 portabello mushrooms about the same size
1 TBSP olive oil
1 TBSP butter-make it vegan and substitute oil here
1 TBSP chopped garlic
1 1/2 cups cooked quinoa**directions follow
3 sheets of aluminum foil roughly 12-14 inches long
3 TBSP grated parmesean cheese--make it vegan with a soy cheese if desired
clean mushrooms by gently washing them and patting them dry
remove the stems and set aside
place the caps in a 9x13 baking dish and bake for 10 minutes
meanwhile heat the oil and butter in a medium size saute pan
rough chop the mushroom stems and add them to the pan, saute until softened
when 10 minutes are up flip the mushroom caps and bake for 5 more minutes
then remove from the oven and reduce heat to 350˚
mix the quinoa with the sauteed stems, garlic and a dash of salt and pepper, taste it and add more salt and pepper if desired
place one mushroom cap on a sheet of foil top with one third of the quinoa and top with a Tablespoon of grated parmesean cheese or vegan substitute
fold the foil up and over the cap making a little packet and place in the 9x13 baking dish
repeat with the remaining two caps
bake the caps for 15 minutes
serve a packet to each person or open them and serve wedges individually as a side dish
**Quinoa cooking directions
Quinoa has a bitter covering called saponin on it when growing to keep birds from eating it, what a great natural defense hunh? But because some of this bitter saponin covering on the grain can still be present even though most quinoa is washed before being sold, you should thoroughly rinse the dry grain until the water runs clear, about 2-3 minutes. Combine 3/4 cup quinoa with 1 1/2 cups water and simmer for 15 minutes or until tender. This should make about 1 1/2 cups for the recipe although I like to make double this amount and keep it chilled in the fridge for quick weekday salad.
My 6 year old absolutely loved these of course, he loves quinoa and mushrooms. He didn't start out that way, in fact quinoa was a huge NO at first but after making a Greek salad a few times he discovered just how wonderful it is. I think it also has to do with our 3 bite rule, you have to eat 3 bites of each dish served. How will you know if you "hate" something if you never taste it? Plus taste buds slough off all the time and you never know when the new ones will like a previously hated food, this he put together on his own after learning about his tongue in our parent swap preschool. It was an impressive lesson for him.
Alright friends time to link up and inspire each other. I am LOVING all the recipes coming through here each week and the wonderful new blogs I am discovering. Sock it to me! Oh and as far as a theme for this week anything goes, next week? How about a summer meal theme? Of course you can still post anything you like but I need some non meat on the grill summer ideas!
So next week if you have them summer vegetarian dishes!
Peace and Love-