Mushroom Stir Fry

This is one of our favorite mushroom stir fry recipes!  It is a sweet yet spicy dish with a whole lot of flavor!  You'll not miss the meat in this one!  The mushrooms add the "meaty" taste without the heavy aftereffect.  Even though the glaze and the sauce might make you think this is a complex recipe, don't let it fool you.  This delicious, yet simple stir fry is a perfect addition to any kitchen's repertoire during the cold winter days!  (This dish might be a bit too spicy for the younger members of the family) 

Serves 4

Ingredients: 

Stir Fry

©      1 lb mixed Mushrooms (oyster, crimini, button, shitake, enoki...whatever you like), quartered, or cut in strips...however you like your mushrooms in stir fries

©      3 to 4 cups Snow or Snap Peas

©      1 cup Broccoli Florets-cut into bite size pieces and cooked in microwave for 2 minutes

©      1/2 cup Baby Corn -optional

©      5 Garlic cloves-sliced thinly

©      8 Green Onions, cut into 1 inch strips

©      1 tablespoon grated Ginger

©      1/4 -1/2 teaspoon dried Chili Flakes

©      3 tablespoons Sesame or Grapeseed Oil

©      Toasted Sesame seeds for garnish-optional

Mushroom Glaze

©      1/3 cup Vegetable Stock (may use chicken broth)

©      1 tablespoon Honey

©      1 tablespoon Soy Sauce

Sauce

©      3/4 cup Vegetable Stock (may use chicken broth)

©      4 tablespoons Honey

©      3 tablespoons Soy Sauce

©      1 tablespoon Rice Vinegar

©      2 tablespoons cooking Sherry or cooking Wine

©      1 tablespoon Corn Starch (additional 1/2 teaspoon if you want a thicker sauce)

Directions:

1.  Make mushroom glaze in a small bowl by whisking all the ingredients together and set aside.  Make the sauce in a medium size bowl by whisking all the ingredients together, making sure the corn starch dissolves completely without clumps, set aside.

2.  Place 1 tablespoon of Sesame/Grapeseed oil in a large skillet or wok over high heat.  Add mushrooms when oil is glistening and gliding on sides of wok.  Cook mushrooms for about 2 minutes, stirring occasionally until they begin to give up water. 

3.  Add the glaze to the mushrooms and cook on high heat for 4-5 minutes, occasionally stirring until barely any more liquid remains.  Remove cooked mushrooms onto a plate and set aside.

4.  Return the wok to the stove.  Reduce the heat to medium and add the remaining 2 tablespoons of oil.  Add garlic, ginger, and chilies and cook stirring occasionally for about a minute; taking care not to burn the garlic.  Add peas, cooked broccoli, baby corn, and 2 tablespoons of water; mix and cover with a lid to "steam" the veggies for 2-3 minutes.  Cook less for crispier veggies. 

5.  Increase heat to high and add the sauce and green onions.  Allow the mixture to come to a boil.  The sauce will thicken slightly.  Add the cooked mushrooms back to the mixture and cook for another minute.  Take off heat and serve over rice garnishing with sesame seeds if desired.

Happy Monday veryone!  Blessings!

Inspired by: Simply Recipes

Okra Vegetable Soup

The weather is rather chilly today and a bowl of hearty soup is a welcoming thought!  Since I had all the ingredients on hand, I decided to make my okra vegetable soup.  I never had the famous gumbo, so having nothing to compare to I can't officially call this "Vegetable Gumbo" but that is what my family refers to it by.  This soup is easy to make, doesn't have fancy ingredients, and deliciously filling.  You can make the soup match your taste buds by simply tweaking the ingredients. 

Serves 6

Ingredients:

©      2 tablespoons Flour

©      3 tablespoons Butter/Margarine (Earth Balance to make it 100% vegetarian)

©      1 medium Onion- chopped

©      2 Garlic cloves-chopped

©      1 Bell Pepper-chopped (I used 1/2 Yellow and 1/2 Red)

©      2 stalks of Celery-chopped

©      1/2 cup Frozen/Fresh Corn

©      1 cup Frozen/Fresh Okra-coarsely chopped

©      3-5 tablespoons Tomato Sauce or V8 vegetable juice

©      1/4 cup instant Brown Rice/Cooked Rice

©      1/4 cup quick Pearled Barley

©      5-6 cups Vegetable Bouillon (I used 3 cubes of vegetable bouillon with 6 cups of water)

©      1 tablespoon Parsley flakes or handful coarsely chopped fresh Parsley

©      1/2 teaspoon Smoked Paprika

©      Herbal Seasoning Salt to taste (I use Herbamare)

Directions:

1.  Prepare all the vegetables before starting the base of the soup.

2.  Make the roux-or the base of the soup by melting butter in a cast iron pot on medium heat.  Add flour and mix using a whisk, mix frequently, taking care not to burn.  The roux will expand and start turning a golden color.  Constantly mixing, continue to "brown" the roux until it reaches a dark tan/light brown color 3-4 minutes:  this will add the rich "roasted" feel to the soup.

3.  Add the chopped onions, garlic, pepper, celery, and okra if using FRESH ONLY.  Sauté the vegetables for 2-3 minutes: if using fresh okra cook until the slimy texture disappears.

4.  Add the tomato sauce or juice to the vegetables:  add more if you like the "tomato" taste in your soup.  Continue to cook for additional 1-2 minutes.

5.  Add corn, frozen okra-if using, instant rice or use leftover cooked rice, pearled barley, and vegetable bouillon.  Mix and bring to a boil.  Add parsley, paprika, and seasoning salt to taste.   Turn heat to low and allow to simmer for 10 minutes.  Taste, add additional seasoning to match your preference, try adding: Tabasco sauce, Worcestershire sauce, thyme, or some Cajun seasoning. 

Bon Appetit my lovely readers!

Homemade Pancakes & Baked Apple Slices

My husband and I love to make pancakes on our slow mornings!  I used to use pancake mix until I decided to try to make my own batter.  After a couple of trials, I stopped on our favorite recipe.  We have been making these pancakes for a number of years now and we love them!  They are everything a pancake should be...in our eyes anyway!  Recently I have been dressing them with Baked Apple Slices.  These apple slices are super easy to make and so delicious!  Nothing says "Breakfast at Home" like these pancakes and baked apple slices!

Makes ~10 medium size pancakes

 

Pancakes

©      1 cup Flour

©      2 tablespoons Sugar

©      1 tablespoon Baking Powder-newly opened for best results (within 30 days)

©      1/2 teaspoon Salt

©      1 teaspoon Lemon Zest

©      Sprinkle of Cinnamon

©      1 Egg- room temperature for best results

©      1 cup Milk-room temperature for best results

©      2 tablespoons Oil

©      1 teaspoon Vanilla Extract

Directions:

1.  Combine dry ingredients in a small bowl, mix well.  Combine wet ingredients in a medium size bowl and mix well using a whisk.  Add dry ingredients to the wet ingredients and whisk well for 1-2 minutes.

2.  Heat griddle or frying pan over medium-high heat.  Reduce heat to medium when griddle is hot and apply a light coat of non-stick spray-I like to do this only with the first pancake.  Pour/scoop the batter onto the griddle, using about 1/4 cup for each pancake.  Wait until the entire pancake has "bubbles" before turning.  Continue with the rest of the batter.  Cover cooked pancakes with clear-saran wrap for a couple of minutes until you are ready for them!

Baked Apple Slices

©      2 Apples-peeled, cored, and sliced any variety (my favorite Fuji or Granny Smith)

©      2 tablespoons Maple Syrup

©      Sprinkle of Cinnamon

©      1 tablespoon Lemon Juice (optional)

©      1 teaspoon of brown Sugar (optional)

©      1/4 teaspoon Salt (optional)

Directions:

1.  Place sliced apples into a microwave safe bowl.  Sprinkle with cinnamon and if using; lemon juice, sugar and salt.  Toss gently.  Add good quality maple syrup and again mix.

2.  Microwave for 2-5 minutes, depending on the thickness of your apple slices and how tender you like them to be.  Test doneness with a fork.  Serve over pancakes!

I so hope you will give these recipes a try!  You'll not regret it!  At any rate, you can always go back to the box mix and canned apples  ;-)  Happy Monday Everyone!!

Red Quinoa Vegetable Salad

Are you finding yourself daydreaming of spring like I am?  Every year in the middle of February I get excited for spring!  Busy with cleaning, taking care of kids, and getting ready for a February birthday I often find myself struggling to nourish my body for lunch.  I often don't have the time to cook something and simply settle for something that will "carry me over to dinner."  Guilty...I know.  My sister and I made this quick salad one day and since then it is the recipe I turn to when I need a power boost in the middle of my day.  This Red Quinoa Veggie Salad is packed with good fats and protein yet SO quick and easy to make.  Plus leftovers can be used at dinner time, or the following day for lunch!

Makes ~6 cups

For the salad:

©     1 cup uncooked Red quinoa

©     1 (14oz) can beans, drained and rinsed (any variety)

©     1 sweet red pepper, chopped

©     1/4 cup fresh Cilantro, finely chopped

©     2 Green Onions, chopped

©     1 cup fresh corn (optional: don't use frozen or canned)

©     1 small avocado, chopped into 1 inch pieces

For the dressing:

©     4-5 tbsp lime juice (Juice from 2 small limes)

©     1/2 tsp salt, or to taste

©     1/2 tsp ground black pepper

©     1 garlic clove, minced

©     1/4 cup fresh Cilantro, finely chopped

©     1/4 cup extra virgin olive oil

Directions:

1. Cook 1 cup Red Quinoa according to package directions.

2. While quinoa is cooking, chop up vegetables and whisk together the dressing.

3. Allow quinoa to cool after cooking for about 10 minutes. Fluff with a fork.

4.  Combine the beans and vegetables and toss well.

4. Drizzle dressing over salad and toss well adding additional salt and pepper as needed. If desired, refrigerate salad before serving. Can refrigerate in a sealed container for 1-2 days.

I hope you'll take the time to nourish your body and soul this weekend!  Blessings!

Inspired by Epicurious