Tag Archives: Mushrooms

Homemade Mushroom Stroganoff Heaven

Well hello all! It has been so long since I’ve cooked my own meal, but it’s been even longer since being on here! I honestly miss being in the kitchen! Luckily I got to be in it today!

So, last time I posted something on here I was still in South Africa. That isn’t the case anymore! I’ve since been in the Netherlands for two weeks at the end of May and for the last three or so weeks been in Canada!

If you haven’t noticed yet, well, I travel a lot. It isn’t always traveling even, it is more that I move a lot. Though before it was just part of my dad’s career, now it is for me to search for the place to settle down. Well sort of. I still lust to one day find a man who travels for work and move with him. You know, like mom did with daddy. Lucky lady!

Well now I’m here in Canada, looking for work and a place of my own. Though for the last while I’ve been living with my older sister and her family. Which reminds me:

Happy first day of Ramadan!

For those of you who don’t know what Ramadan is, here is a link containing the information on it. Basically it is a time when you fast for 30 days from sunrise to sunset. Although I do not fast, I respect those who do fast and know how hard it is.

Anyway, today’s dish is pretty great. When I was a kid my mom would make beef stroganoff often. I remember disliking it at first and then as the years went on I started to like it more. Just before I gave up eating beef I did really enjoy it, but now four and a half years later I craved some stroganoff and thought I would make some!

Mushroom Stroganoff

As I am living with my sister and her family we cook large meals to feed all seven of us and as my sisters family doesn’t eat pork and I don’t eat red meat our meals are limited to poultry and fish. Now I am not sure about you, but in my opinion eating chicken all the time can get a bit boring so I brought up the idea of making a beef stew for the kids and everyone else while I would make a vegetarian dish for myself. The idea was great, however everyone else left the house so stew wasn’t made, but I did get to do my stroganoff! Yay.

Gosh how I missed being in the kitchen.

I got the recipe from Amuse Your Bouche, the direct link to the recipe can be found here. This website/blog that I got my recipe from is an amazing place to get recipes. Great options and it makes me so happy to find fantastic food from them.

Ingredients:

  • ¾ cup (139g) white basmati rice
  • 1 Tablespoon olive oil
  • 1 cup (160g) red onion, diced
  • 3 cloves garlic, minced
  • 1 ½ cups (150g) mushrooms, sliced
  • ¼ cup (60ml) vegetable stock
  • 1 teaspoon paprika powder
  • Pinch of black pepper
  • 3 Tablespoons plain yoghurt
  • 4 Tablespoons chopped parsley
  • 6 parsley leaves for garnish

Instructions:

  1. Cook rice as directed on package. Once cooked, drain and set aside and begin with the stroganoff.

  2. Heat a medium saucepan with olive oil and sauté garlic, onions, and mushrooms. Cook until mushrooms are soft and garlic and onions are fragrant. Add vegetable stock to mushrooms and garlic, add smoked paprika powder to the pan and mix. Season with black pepper (and salt if needed).

  3. Remove stroganoff from heat and add yoghurt and parsley. Mix well.

  4. To serve, spoon some rice into serving dish and pour some sauce into the rice, top some mushrooms on the rice and use a few parsley leaves as a garnish.

This was a great great great dish! Even my mom who is a little ill with a common cold liked it!

Mushroom Stroganoff
Mushroom Stroganoff

If any of you like mushrooms as much as I do, you must try this! It was superb! I even went for seconds! DELICIOUS!

I honestly cannot wait to make this again once I’m on my own. Actually I can’t wait to return to Amuse Your Bouche to find other spectacular meals.

Anyway, I hope you enjoy this recipe!

Happy eating!

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My Mexican First – Vegetarian Mushroom and Black Bean Burritos!

“If you are not from Mexico, what’s the first thing that comes to your mind when you talk about Mexican food?”

Well according to this blog I just read, its burritos. But really? Burritos is what you think about?

I think about beans. Though that may be due to the fact that I know what Mexicans-Americans are called when you want to be rude and disrespectful. In Spanish that word we used to be offensive is “frijolero”, this translates to beaner. It is the Spanish version of the horrible word Chink for a Chinese-American person or Gringo for an American or white person.

Anyway, if I am being fully honest, when I think about burritos I think about Americans. Although I know burritos originally come from Mexico, I think about Americans and how all my American friends love Taco Bell and burritos and all that other good stuff.

I actually don’t think I have ever had a burrito. I can recall most of what has gone in my mouth, but a burrito may not have ever been something I’ve ingested.

So yesterday was the first time I ever got to eat a burrito! Boy are they filling! But now I see why Americans like them so much. The recipe I followed was meant to make the burrito a Sriracha rice infused wrap, but A) I can barely handle spice and B) what exactly is Sriracha? Besides this thing all the Americans are raving about!

I got the recipe from Amuse Your Bouche though the direct link to the recipe can be found here.

Vegetarian Burrito with Chipotle Dipping Sauce
Vegetarian Burrito with Chipotle Dipping Sauce

Ingredients:

  • 1 cups (210g) basmati rice
  • 1 Tablespoon olive oil
  • 1 can (425g) diced tomatoes
  • 3 teaspoons paprika powder
  • 2 teaspoons cumin
  • 1 Tablespoon Tabasco sauce
  • Salt and pepper
  • 1 Tablespoon olive oil
  • 1 large clove garlic, minced
  • 1 cup (100g) mushrooms, sliced
  • 5 large flour tortillas
  • 1 can (425g) black beans
  • ¾ cup (86g) cheddar cheese, grated
  • ½ cup (25g) cilantro, chopped

Instructions:

  1. Preheat oven to 190ᵒC (375ᵒF)

  2. Boil rice as directed on package, approx. 15-20 minutes.

  3. Meanwhile in a medium wok heat up olive oil and pour in diced tomatoes and begin to cool. Mix in paprika powder, cumin, Tobasco sauce (you can add more if desired), and salt and pepper.

  4. Once rice is cooked, mix tomato and Tobasco sauce mixture into rice and set aside.

  5. In another frying pan (or reuse wok) sauté garlic and sliced mushrooms until fragrant and soft.

  6. To assemble the burritos, place large tortilla on a sheet of tin foil just a bit larger than wrap. Spoon three heaping tablespoons of rice in centre of the tortilla, spoon a couple tablespoons of black beans on rice, one tablespoon of mushrooms on beans, sprinkle with cheddar cheese, and top with chopped cilantro.

  7. Fold tortilla wrap into a large roll and fold tin foil around tortilla roll tightly. Place in preheated oven and cool for twenty minutes.

  8. Serve and enjoy!

Assembly of Vegetarian Burrito
Assembly of Vegetarian Burrito
Rolling of Burrito
Rolling of Burrito

You can also freeze the burritos if you do not want to cook them yet! But I’d cook them – as they are delicious! Though I’m sure they’d be better with Sriracha infused rice, but as a non-American I do not know what that truly tastes like. Though someone recently told me (and I’m quoting him) that it is so hot it makes you shit yourself. He however used less words and more emojis.

Well the recipe that you read above here is on the bland side if you like a kick in your meals, so in case you may feel it is kind of boring so I did make a dipping sauce (which is also a salad dressing)! My dad likes to add some pimiento to his meals, whether it be Sambal bajak or like last night, this dipping sauce. I got the recipe for the salad dressing/dipping sauce from here. Notice that this person has the same background/layout! I’ve not seen it on another persons blog before until now!

If you are wondering how large each of the burritos look like, here is a picture of each of the burritos when laying on our baking sheet before I baked them!

5 Burritos on Baking Sheet
5 Burritos on Baking Sheet

If this is what all burritos taste like, I am hooked. Anyway, I hope you all enjoy this recipe as much as my family and I have.

Happy eating!

Following Culinary Trends with Healthy Eating

I never thought I would conform to the “in” trends, but I have noticed that I am doing just that. I am currently in the process of building a hypothetical business for my final year studying International Business and Hospitality and have to determine whether my business will be on or off trend. I looked up the top five culinary trends of last year and the forecasted trends for this year.

Here are last years culinary trends:

  1. Healthier meal choices
  2. Smaller portions
  3. Local, artisan food
  4. Asian inspired comfort food
  5. Salted fruit

And here are the forecasted trends:

  1. Locally sourced meats and seafood’s
  2. Locally grown produce
  3. Environmentally sustainable
  4. Healthful kids’ meals
  5. Gluten free

Now my hypothetical business will be completely off trend as it is going to be a desserterie, alas my personal culinary needs and desires are completely on trend. I aspire to be healthier and somewhat gluten free. So really I am conforming to fit in, aren’t I?

In my moment of being healthy and gluten free I made a delicious polenta dish with sautéed spinach. Super easy, filling, and most of all super delicious.

Polenta topped with Sautéed Spinach and MushroomsIngredients:

  • ¾ cup yellow cornmeal
  • 2 cups water
  • ¾ cup almond milk
  • 1 teaspoon salt
  • 2 Tablespoons olive oil
  • ½ red onion, chopped
  • 2 cloves garlic, minced
  • ¼ – ½ cup mushrooms, sliced
  • 1 ½ cup spinach
  • Salt and pepper to taste

Instructions:

1)    Pour water and milk into a saucepan and slowly whisk in cornmeal. Put on a high heat and wait to boil then cover with lid and turn heat to a low and allow cornmeal to simmer for about 10-15 minutes or until thick.

2)    Pour 1 tablespoon of olive oil to a hot frying pan. Add onions and garlic and fry until translucent. Mix in mushrooms and second tablespoon of olive oil (if needed) and fry mushrooms until soft. Next add spinach and sauté until wilted.

3)    Scoop polenta on a bowl plate and place sautéed spinach over top. You can add additional salt and pepper onto the polenta or add it to the spinach. Remember not to overdo it! Enjoy!

Ready to Eat!This was pretty damn easy to make. Only downfall is that the polenta doesn’t come out of the saucepan like jello in a bowl. It coats the entire pan like crazy. I hate cleaning that.

Other than that, it is still super tasty. And only one bowl of it made me full. Although I’ve been eating well today. All healthy, and filling. The correct portions have made me full.

But you should definitely make this! And you can add some butter to your polenta before you plate it. I hear that is better.

At any rate – eet smakelijk!

It’s Pizza Time!

Pizza – who doesn’t like it? It is one of the top favourites to be eaten as children and is often the best food for young adults in college. Or really, for everyone! So I tried to make a gluten free pizza crust for tonight.

Tried. And failed. All in the process of learning!

If I could, I would make a normal pizza crust with whatever Xanthan Gum is. But I haven’t been able to find this weird word which I cannot pronounce in any of the health food stores in the Netherlands, so I will have to opt out from making a real crust. Instead I went for a zucchini crust.

Before going in oven
Before going in oven

I can honestly tell you that zucchini spaghetti is much easier than making a crust.

I found the recipe here.

Ingredients:

Crust-

  • 1 egg
  • 1 zucchini, julienned
  • ¾ cup Parmesan
  • Salt

Toppings-

  • Pizza sauce
  • Spinach
  • Mushrooms
  • Cherry tomatoes
  • Olive oil

Directions:

  1. Preheat oven to 450ᵒF (220ᵒC)

  2. Julienne zucchini and then chop. Then place in a bowl, sprinkle salt on zucchini and let sit for a few minutes.

  3. Remove water from zucchini – (Place paper towel on a plate and zucchini on plate, then press another paper towel and plate over zucchini to remove water. You could also press zucchini in colander and press a bowl into it)

  4. Mix the egg and Parmesan with dried zucchini.

  5. Spread zucchini mixture on a parchment paper or paper towel covered tray. Make dough batter about ½ inch thick and in a circle.

  6. Put in oven and cook until browned (approx. 15-20 minutes). While crust is cooking chop tomatoes, mushrooms, and whatever other toppings you want to add.

  7. Remove browned crust from the oven and spread pizza sauce over it. Add spinach, mushrooms, and cherry tomatoes. Drizzle with olive oil and return to the oven for further cooking (I cooked it for an additional ten minutes)

  8. Remove and enjoy!

Zucchini Crust PizzaPretty simple. Except like I said above: I failed. You may be wondering how this happened.

Well, how it says above in the instructions that you need to strain the zucchini to remove the water – I did it. I just didn’t seem to do it that well. When I baked my crust it was far filled with liquid that I was unsure if the egg even cooked. I feared eating a semi-raw egg so ate a few bites and then ended up tossing the almost beautiful creation of a crust.

Instead I ate a small pot of cottage cheese. Maybe later I’ll enjoy some cereal as well. I’ve recently fallen in love with All-Bran cereal. When I was in Canada, I would eat it often but I never knew they had it here. Now I know and now I love it all over again.

Anyway, here are some photos from my outing yesterday. Mom, Austin, and I went to the lake to walk Austin. He swam like crazy in the water while I just enjoyed having on rubber boots and being able to walk in the water.

The child in me loves to step in mud and water with rubber boots.

Austin and I in the water!

Austin having trouble finding his stick!
Austin having trouble finding his stick!
Loving standing in the water!
Loving standing in the water!

Two Green Asparagus Soup Dishes

By now you should know that I love to cook. Well if you do not know then take a second to take in that you are currently on a food obsessed blog. Yeah that means I am food obsessed and love to cook.

There are two things that I love creating in the kitchen:
1) Desserts
2) Soups.

I’ve loved soup since I pretty much came out of the womb. I would eat ichiban religiously even. Every grocery shopping trip would lead to at least two bags of noodles ready to be crushed when we get home. It was an obsession.

Now that I am older and able to actually create things while in the kitchen instead of just pouring water I make soups. And a couple nights ago I gave Asparagus soup a go. I can tell you – I hate peeling asparagus!

Asparagus Soup

The soup recipe I followed was from here.

Ingredients:

  • 2 asparagus spears, sliced into thin ribbons (for garnish)
  • 2 tablespoons unsalted butter
  • 3 large shallots, chopped (about 1 cup)
  • 1 leek, white part only, chopped
  • 3 cloves garlic, minced
  • 2 1/2 pounds fresh, trimmed asparagus, cut into 1 inch pieces
  • 6 cups chicken stock
  • 1 cup high quality white wine
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons chopped fresh dill
  • 6 large basil leaves
  • 1/2 cup half and half
  • 2 tablespoons fresh lemon juice
  • Sprigs of fresh dill and basil leaves (for garnish)

Directions:

1. Prepare asparagus ribbons by laying spears on cutting board and running vegetable peeler along the spears.

2. Melt butter in a large soup pot over medium heat.

3. Add shallots, leek, and garlic and saute for 3-4 minutes.

4. Add asparagus, chicken stock, wine, salt, and pepper to the pot. Simmer for 15 minutes or until asparagus is tender.

5. Remove pot from heat. Add chopped dill and basil leaves and in batches, puree soup in a blender or food processor. Return soup to pot and add half and half. Move pot back to cook top, add salt an pepper as needed, and heat through.

6. Remove from heat. Add lemon juice and serve immediately. Garnish with fresh dill sprig, basil leaves, and asparagus ribbons.

Once you get over the peeling of the asparagus, it is a very easy and straight forward recipe, wouldn’t you say? Next time I make this mind you, I will NOT add that much dill. I followed the recipe perfectly and the dill was far too strong. The soup lacked the taste of asparagus. Which really is a shame as I love asparagus.

A little on the liquidy side
A little on the liquidy side

I decided to keep the soup though. Not to eat by itself, but to maybe add to something else. Initially I thought only of making the soup into a pasta sauce, but then I remembered that many pasta casseroles are made with soups so what’s a casserole with asparagus soup if not delicious?

Now even though I wasn’t all too keen on the soup I made, adding it to a casserole was the best idea ever. And this recipe wasn’t even of my findings but my moms.

The recipe that she found is from here.

Ingredients:

  • 1 box  whole-wheat macaroni noodles
  • 1 tbsp olive oil
  • 2 cups white mushrooms, sliced
  • ½ cup asparagus, chopped, tough ends removed
  • 1 cup celery, chopped
  • 2 green onions, finely chopped
  • 2 teaspoons flour
  • 2 cups previously made asparagus soup
  • ½ cup cooking cream
  • 1/3 cup asiago cheese, grated
  • 1 cup light, old cheddar cheese, grated
  • Ground pepper to taste

Directions:

  1. Preheat oven to 400º F (200º C).

  2. Cook pasta as directed on the box.

  3. Meanwhile, in fry pan, heat oil over medium heat. Sautée mushrooms until soft. Add asparagus and celery and cook 5 minutes. Mix in heaping teaspoons of flour to thicken the soup for casserole. Remove from heat.

  4. In a large bowl, mix together cooked pasta, mushrooms, asparagus, celery, green onion, soup, milk, asiago cheese and pepper.

  5. Pour mixture into large casserole dish and top with cheddar cheese.

  6. Bake for 15 minutes.

Asparagus CasseroleAgain, this is another quick and easy recipe as you can tell. Honestly this recipe is perfect. The taste of the soup wasn’t as strong and the combination of the still crunchy celery and the beautifully sautéed mushrooms fit well.

Asparagus Casserole

This recipe is an absolute must!

So if you’re making both, I truly hope you enjoy ’em! Although if I were you I would hold off on the dill just a bit.

Bon appétit!

Ending the Year Right: Asian Themed Dinner

Let’s end the year right! With a final push towards healthy!

Well I at least tried!

As our final meal for 2013 I made an Asian meal. Or as Asian as someone who has yet to go to Asia to experience authentic Asian cuisine can cook…

To start dinner off correctly, I made a dupe of Benihana’s onion soup and as a main course I have a ramen stir-fry. I’ve been wanting to make this stir-fry for my mom for a little while now, but never got around to doing it. Now that I have made it I am very glad I postponed it because it ensured that both Daddy and my sister were able to also try it. All three of my family members really liked what I had prepared for them for their last meal of the year. Yay.

Ingredients:

  • 4 cups canned chicken broth
  • 2 cups room temperature water
  • ½ white onion, chopped
  • ¼ cup carrots, chopped
  • ½ cup celery, chopped
  • ½ teaspoon salt
  • 6 medium mushrooms, sliced thinly
  • 4 green onions, diced

Directions:

  1. Fill large pot with chicken broth and water and bring to boil.

  2. Once boiling add white onion, carrot, celery, and salt to liquid. Once boiling again, place lid on pan and allow to simmer for ten minutes (or at least until onion is translucent)

  3. While soup is simmering away, dice four green onions and lightly fry onions.

  4. Fish out vegetables until broth is clear. Then ladle soup into bowls, add fried and fresh green onions to bowl with a few slices of mushrooms.

  5. Serve and enjoy.

Benihana Dupe Soup

While making this, I used a vegetable broth which was fine, but I used this exact recipe 2 years earlier and remember that the chicken broth made the soup taste more like the one found at the restaurant.

Next I made a delicious ramen stir-fry. You can use whichever vegetables you like and think that will work best in your stir-fry, but I used the following:

Ingredients:

  • 1 cup carrots, chopped
  • 1 cup broccolini, halved
  • ½ cup celery, chopped
  • 1 cup mushrooms, sliced
  • ¾ bag beansprouts
  • 2 stems green onion, chopped
  • 4 bricks ramen noodles
  • 1 chicken bouillon cube
  • 1 Tablespoon sesame oil
  • 2 Tablespoons sunflower oil
  • 2 or 3 Tablespoons Soy Sauce
  • 1 teaspoon ketjap manis
  • ½ teaspoon honey
  • ¾ cup water

Directions:

  1. Fill medium pan with water and bring to boil, once boiling add bouillon cube and allow to dissolve. Then add 4 bricks of ramen and turn heat to low to allow to simmer.

  2. While ramen is being cooked, chop wash and chop vegetables to appropriate sizes.

  3. Check on ramen and ensure noodles are al dente. Drain water, but keep 2 Tablespoons worth to help keep noodles moist.

  4. Place large wok on stove and turn heat to medium-high, add sunflower oil to pan and allow to heat up. Add carrots, broccolini, celery, and mushroom to wok and sautée until carrots are cooked but still crunchy.

  5. Next add cooked ramen noodles to vegetables and mix with vegetables. If noodles are too hard to manipulate, add water to pan. Add sesame oil, soy sauce, ketjap manis, and honey to noodle mix. Add more if needed to match your taste.

  6. Make sure all vegetables and noodles are coated with sauce and hot before adding beansprouts and green onions. Mix for a little longer before transferring into individual bowls and serving. 

Vegetable Ramen Stir-fry

If you make the ramen stir-fry you may need to have two large spoons to help “toss” the ramen when you first add it to your vegetable mix. The noodles are very dense and will not move like the noodles do when mixing. And remember, additional salt is unnecessary because of the soy sauce and bouillon cube.

I personally wasn’t all too sure everyone in the household would like the meal I had planned for them, but it was a complete  success. Good healthy end for 2013. Daddy did however need to return to the kitchen to put some sambal on his to add some more kick to it. He then told me that once when he was on one of his many travels he had a variant of this meal at the airport. He said the taste was very similar to mine so he liked it a lot. That of course made me chuffed to bits.

When everyone was finished their plate, they went back to finish the last portion as well. So this was a great success for sure.

Unfortunately the food game for all of our family members wasn’t the best. My poor Austin was huddled in the bathroom on the third floor terrified of all the banging from the fireworks that our neighbours would light up.

Austin Scared of FireworksIf he dared to come down from his towel heaven in his firework shelter he didn’t even touch the treats I hid throughout the house. Then when it was 5 in the afternoon he didn’t even eat dinner. Poor lad.

But it was a good final day of the year and I hope you all had a good day awaiting the night of celebration!