Country Fried Portobello Steaks w/ Red Miso Mayo and Spinach and Red Onion Salad

An inexpensive vegetarian take on a Southern American classic, this recipe is easy on the digestive system and teeming with Vitamins E, D ,K, protein and fiber. Indulgent in a way, but not too imposing on the waistline, especially for an occasional splurge.  I originally planned to fashion the portobello as an appetizer dish, thinking the breaded fungus would fan out like a flower blossom when fried, to be torn off in strips and dipped in the delicious Red Miso Mayonnaise.  Alas,  my theory went awry to a degree, and when life serves you lemons, Make Lemonade!
The portobello was still as tasty as ever, but not presenting itself in an appetizer form I would accept, so I took it to the entree arena and with a few other wonderful and flavorful ingredients, felt accomplished enough to share!  My sisters Cherie, Hollie, and Gayle really enjoyed this recipe as did I.  My mom may have, but she abhors mushrooms, so she refused to try it,  especially since she could actually see the portobello in plain sight! My mom is funny like that.   No worries though, because she is my most discerning critic, whose feedback on the many dishes she does taste and enjoys, is tantamount to that of a world class chef, and I, her loyal and grateful minion.!
Recipe:
2 Portobellos, about 8 oz.
seasoned flour
4 c. fresh tender spinach
1/4 c. thinly sliced red onion
1 tbsp. regular or lite mayonnaise
1 tsp. Red Miso
1 tbsp. seasoned rice vinegar
1/2 tbsp. olive oil
SPST
vegetable oil for frying
Black sesame seeds for garnish
Heat oil to 350*F
Make slits around circumference of portobellos and dredge in flour.
Deep fry for several minutes until portobellos float and are deeply browned, drain well on paper towels.
Meanwhile, mix mayo and miso together in a small bowl and set aside.
Toss spinach with rice vinegar and olive oil, SPST.
Divide among two plates.
Top with portobellos and divide the mayo between the two.
Garnish with black sesame seeds and serve immediately.
Serves 2.

Angry Portobellos!!!

This is a super easy, fun and satisfying recipe developed when I received a jar of my sister Gayle's homemade salsa.  The ingredients were all fresh from her garden, bursting with color and flavor, spiked with some subtle heat, from  banana peppers and some habanero .  I had some fresh portobellos to utilize and it was around breakfast time, almost immediately, I  thought about Huevos Rancheros.  This is my take on the dish, which reminds me of a monster's or tired person's eyes, hence the name. My sisters Gayle, Hollie and Cherie tasted and loved the creation, as did I.  I especially enjoyed the various degrees of heat throughout the flavor profile.
 I can't wait til Halloween to serve this dish for breakfast, lunch or maybe even an angry dinner!!  This recipe is written for 2, but may easily be doubled , tripled or quadrupled!  A larger shallow baking vessel will suffice when making for more than 2.
Recipe:
 2 portobellos, about 7 oz.
1 1/2 c. homemade salsa or medium store-bought
2 eggs
Flat leaf parsley for garnish
Cheddar cheese for garnish
Sriracha for garnish
olive oil for drizzling
SPST
Preheat oven to 375*F.
Using a knife, cut out center of portobello, about 1 1/2 inches across to house egg.
In a small baking vessel drizzled with olive oil, pour in salsa.
Nestle portobellos in salsa.
Crack egg into center of mushroom and drizzle with olive oil and SPST.
Bake until egg is set to desired consistency, about 8 minutes for fully cooked.
Create brow with parsley, the pupil with Sriracha and sprinkle with Cheddar cheese if desired.
Serves 2.

Cheesy Potato Zucchini Casserole

Zucchini and squash are two wonderful and versatile additions to any meal plan, but oftentimes those who are unfamiliar with them, shy away from preparing or even trying these vitamin and mineral rich gems.  Enter the casserole.  I didn't create the recipe to hide the veggies, just to present them in a different manner and alongside some sure fire favorites like potatoes and cheese!  The flavors marry flawlessly and everyone can use some extra veggies in their diet.  Hearty and comforting, this recipe is perfect for holidays,  potluck or Sunday dinner, delicious enough to be served a la carte or as a vegetarian entree! Yellow squash is also featured in this dish, as it was a part of that day's harvest, but zucchini may be used in it's place.
Recipe:
7 c. russet potatoes, medium dice
1 1/2 c. zucchini, peeled and shredded
1/2 c. yellow squash, peeled and shredded
1/4 c. red onion, small dice
4 tbsp. butter
3 tbsp. AP flour
2 c. 2% milk
1 soft chicken bouillon cube, optional
1 c.shredded sharp white Cheddar cheese
2 eggs, slightly beaten
2 tbsp. fresh flat leaf parsley, rough chopped
olive oil for drizzling
SPST
Preheat oven to 375*F.
In a heavy bottomed pot or dutch oven, melt butter over medium heat.
Drizzled in about 1 tsp. olive oil.
Once hot, add onions.
Cook for several minutes until onions are translucent.
Add flour and cook for additional minute.
Add zucchini, squash and bouillon cube.
Cook for several more minutes, allowing zucchini to release some of it's water and absorb flavors, stirring often.
Add milk and bring up to a subtle boil and continue cooking until milk is thickened.
Stir in cheese.
Once smooth, temper in eggs.
Remove from heat.
Toss potatoes and parsley together and SPST.
Spread potatoes evenly in a 4 quart ,greased baking vessel.
Pour in cheese sauce and fold into potatoes.
Cover tightly with foil and bake until potatoes are tender and the eggs have set, about 40 minutes.
Turn on broiler.
Remove foil  to slightly brown the top.
Let stand for about 10 minutes before serving.
Makes 10-12 servings.

 

Cilantro-Chia Seed Crusted Bass

Looking for a quick, easy and delicious addition to any weeknight meal featuring a firm fish? This recipe is fantastic and flecked with  heart healthy Chia seeds and nestled on fresh spinach.  My brother in law brought me a fabulous batch of freshly caught striped bass, and as always, I use those occasions to develop as many recipes using it in it's peak form as possible.  This is one of them.  The fish turns out flavorful and light, easily fitting into any diet, plus it is gluten free and relatively fat free, but you won't miss one beat!  Perfect for an upscale dinner at home, pairing well with a white wine, like a Gewurztraminer or Riesling , complimenting the nutty notes of the Chia Seed as well as the fish.  Serve with Quinoa or Couscous for an over the top presentation to please the palate.
Recipe:
2 6 oz. portions boneless, skinless bass fillets or other firm fish, about 1 inch thick
1 c. julienne of fresh spinach
1 cilantro seasoning cube
1 tbsp. Chia Seeds
olive oil for drizzling
SPST
Preheat oven to 350*F.
Place Chia seeds in shallow dish.
Grate cilantro cube into dish and stir.
Press fillets that have been patted dry into seeds on ONE side only, coating fully.
Drizzle olive oil into oven-safe saute pan heated to medium high and sear fish portions, seed side down.
After several minutes, turn fillets and sear non-seeded side, about 3 minutes each side .
Transfer to oven and bake until internal temperaure reaches 145*F, about 7 minutes.
Toss spinach with a drizzle of olive oil and SPST.
Divide spinach between two plates.
Nestle fillets atop.   Serve with desired starch, shown above with Mashed Potato Quenelles.
Serves 2

Garlicky Zucchini Spaghetti w/ Shrimp

This recipe came to me when I was having fun with the copious amounts of zucchini I had on hand from our garden.  I wanted something simple delicious and light, also  low on carbs and fats.  I used a mandolin to fashion the zucchini into 'spaghetti'.  The cherry tomatoes just add a splash of color and some lycopene for heart health!  Serve over rice or other grain for a longer lasting fullness and to stretch your dollar.
Recipe:
1 lb. 31-40 count raw shrimp, cleaned and tails removed
3 1/2 c. julienne of zucchini
1/4 c. thinly sliced Vidalia onion
6 cloves garlic, pressed of finely minced
2 tbsp. butter
1 tbsp. fish sauce
1 tbsp. sherry peppers sauce
1 tbsp. brown sugar
1 tbsp. cornstarch
pinch red pepper flakes
handful cherry tomatoes, about 9, then halve
2 tbsp. fresh parsley and dill, chopped
SPST
olive oil for drizzling
In a medium bowl, combine garlic, fish sauce, sherry peppers, brown sugar, corn starch and red pepper flakes.  Add shrimp, marinate for 15 minutes.
When ready,  heat large saute pan to medium high, drizzle with olive oil and add butter.  Once hot, add zucchini and onion, SPST, stirring often and rapidly, cooking for about 2 minutes.
Add shrimp and marinade, and contunue to bringing up to a boil. cooking until shrimp is pink and sauce has thickened., about 3 minutes.
Toss in cherry tomatoes and herbs.
Remove from heat.  Drizzle with olive oil and garnish with additional herbs if desired..
Serves 4-6, depending on if serving with grains or not.

White Pimento Cheese w/ Burst Cherry Tomatoes and Chia Seeds

                                                                                                                                                                This is a simple and delicious spread that will not only compliment the cracker, but also veggies or any plain or multi-grain  bread as a standalone finger or full sandwich.  It is  also an amazing addition to burgers!

Pimento cheese or "caviar of the south" has been a Southern favorite for decades.  The original ingredients include sharp cheddar cheese, mayonnaise, pimento, salt, pepper and a few colloquial ingredients, depending on the region.  It is also popular in the Philippines.
I took the traditional and historically popular pimento cheese spread, and put my own personal spin on the recipe to deliver the same satisfaction with different and wonderful elements like removing the mayonnaise and replacing it with plain low-fat Greek yogurt, sharp white cheddar instead of traditional sharp cheddar and a host of other flavor builders to enhance the flavor profile.  The recipe is quick and easy to prepare and my family loved it.   This spread may be made ahead of time and this version will keep for 2 days, not that it will last that long!     
Recipe:
8 oz. sharp white cheddar cheese, shredded
1 c. plus 2 tbsp. plain low-fat Greek yogurt
1 small clove garlic, pressed or finely minced
2 tbsp. pimento, drained and roughly chopped
1 tbsp. Italian flat leaf parsley, chopped
1 tsp. sherry peppers sauce, optional
Chia Seeds
SPST
Olive oil for drizzling
In a medium bowl, combine cheese, Greek yogurt, garlic and sherry peppers.
Using processor or immersion blender, blend until desired texture is achieved, I like to leave it slightly chunky for texture.
Fold in parsley and pimento.
Garnish with Chia Seeds.
Makes about 1 1/2 cups.

                                

Rustic Yellow Squash and Brie Cream Sauce Smothered Gnocchi

Squash is a delicious and nutritious way to feed your family , and is gentle on the budget, especially if you grow your own.  I came up with this sauce to utilize some freshly steamed squash I had on hand.  I created a coarse and creamy sauce to compliment some potato gnocchi I purchased .  The Brie lends a subtle yet amazingly creamy texture to the squash, which I blended, seeds and all , including all the nutrients and fiber, with my immersion blender.  I used turmeric, which is a wonderful antioxidant and popular spice in Indian cooking for brightness and to add to the whole yellow squash effect.  Parmesan cheese, milk and butter help round the sauce out and pairs well with pan seared chicken or pork!
Recipe:
1 500 gram pkg. potato gnocchi
2 c. sliced, steamed yellow squash
2 tbsp. butter
1 tbsp. AP flour
1 c. 2 % milk
2 oz. Brie
1/4 c. Parmesan cheese
2 cloves garlic, pressed or finely minced
1 tsp. onion powder
1/4 tsp. turmeric
SPST
olive oil for drizzling
Prepare gnocchi according to package instruction, in salted water and drained.
Meanwhile, melt butter over medium high heat and add flour.
Cook flour for about one minute, then add squash puree, and milk.
Reduce heat to medium and cook until thickened, stirring often, about 5 minutes.
Once thickened, add Parmesan, garlic, onion powder, turmeric and SPST.
Drizzle in a little olive oil and toss with the hot gnocchi.
Garnish with olive oil and fresh parsley if desired.
Makes about 5 servings.