Stuffed Mushrooms

I’m not a huge fan of mushrooms – sometimes I’ll eat them (occasionally on pizza, occasionally in a pasta dish).  Mostly I avoid them like the plague.  However, a friend of mine was feeling sick and needed some comfort food and was looking for a good recipe for stuffed mushrooms, so I checked in with my friends who love to cook, and Christina sent me this recipe.  The recipe originally comes from a cookbook produced by women of St. Demetrios Greek Orthodox Parish in Seattle.

I figured that some of you probably DO like mushrooms so it wouldn’t hurt to post this one.  It’s simple, the ingredients are easily found in a grocery store, and it doesn’t take too long to make.  And it has feta cheese.  Which is delicious.

Stuffed Mushrooms

  • 15 large, fresh, white mushrooms
  • 1/4 cup melted butter
  • Salt and freshly ground black pepper to taste
  • 2 tbsps. butter
  • 3 tbsps. chopped green onions
  • 1 tbsp. flour
  • 1/4 cup milk
  • 3 tbsps. finely chopped parsley
  • 1 clove garlic, crushed
  • 3 tbsps crumbled feta cheese
  • 1/4 cup grated kasseri cheese
  • 2 tbsps. butter
  1. Brush the mushrooms clean.  Remove the stems and reserve them.
  2. Brush caps with melted butter, and arrange hollow side up in a baking dish.
  3. Sprinkle with salt and pepper.
  4. Mince reserved mushroom stems.
  5. Heat small frying pan and add the butter.  Add stems and onions and sauté until the liquid has been absorbed.
  6. To the frying pan, add flour and mix well.  Add the milk, stirring until thickened a bit.  Add the parsley, garlic, and salt and pepper to taste.  Mix well.
  7. Add feta cheese to mixture in the frying pan and fill the mushroom caps.
  8. Top with kasseri and a few dots of butter.
  9. Bake at 375° for 15 – 20 minutes, or until stuffing has browned lightly and cheese has melted.

Enjoy!

Let me know – Have any of you ever stuffed mushrooms? What about other vegetables? I’m thinking of stuffing jalapeño peppers soon.

Channa Masala (Chole) Variation

My mom is the greatest chef in the world. It is official. Because she is the greatest chef in the world, she has these magical amazing recipes. So I took her recipe for channa masala and made it for dinner tonight. It involves a blender. Need I say more?

I forgot to take a picture – but the masala, when you’re done blending it, should be an orangey-reddish color. Less red, more orange, slightly pink. Coral?

Channa Masala

In blender, grind together:

  • 1/2 cup channa (a.k.a. chickpeas, garbanzo beans)
  • 4 cloves garlic
  • 1 inch ginger root
  • Fresh & dried chili
  • Some jeera (cumin seeds)
  • Some somp (looks like cumin seeds, but they’re green)
  • Piece of coconut
  • Poppy seeds
  • 1/2 small Onion
  • Brown sugar
  • 1/2 cup tomato paste
  • 1-2 cups water

Other ingredients:

  • 1 large potato, diced to size of chickpease
  • 1-2 cans garbanzo beans
  • Onion, diced
  • Several cloves garlic, minced
  • 1/4 inch ginger root, sliced
  • Tomato, diced
  • Salt
  • Garam masala
  • Coriander (cilantro)
  • Turmeric
  • Cinnamon stick
  1. In a large saucepan, fry minced garlic, sliced ginger, onion, cinnamon, and salt.
  2. As onions are finished cooking, add the potato & turmeric.
  3. Add the tomato when potatoes are halfway cooked.
  4. When the potatoes are fully cooked, add channa, salt, and garam masala.
  5. Add masala from blender into saucepan, a little at a time. Don’t add too much.
  6. Freeze extra masala.
  7. Serve with chapathis, naan, or rice.

ENJOY!

I know this is the second channa masala recipe I’ve posted (here’s the first), but that just shows that there are many variations to the same dish. Have you ever made chole/channa masala? How do you make it?

Baking a Pizza from Scratch!

It’s dinnertime in the Viesh Household and homemade pizza’s on the menu.  Originally, when I came up with this idea, I decided to get pre-made crusts, and Jack & Karen agreed:

premade

but then, Alex jumped up and down about making the crust from scratch, so we used this recipe:

Pizza Crust

  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 2 cups all-purpose, unbleached flour (about 2-2 1/2 cups of flour per pizza)
  • 2 tablespoons olive oil (add one tbsp. at a time. You don’t want the dough to be sticky or too dry)
  • 1 teaspoon salt
  1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine 2 cups flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat/kneed well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 425°F (175°C).
  3. Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. Drizzle olive oil on the dough and bake for 5-8 minutes until the dough is slightly golden brown.
  4. Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 12 minutes.

alexdough

Pizza Toppings

  • Mozzarella Cheese
  • Parmesan Cheese
  • Pizza Blend: Mozzarella & cheddar blend
  • Spinach leaves
  • Minced Garlic/Garlic Salt
  • Green peppers
  • Tomatoes
  • Oregano
  • Basil leaves
  • Crushed Red Pepper

toppings

I topped the pizza half & half, because Jack couldn’t eat the real garlic and he didn’t want spinach or too many peppers, and I left out peppers on part of the pizza because Jason can’t stomach them.

topped

We baked the pizza for somewhere between 10-15 minutes with the oven preheated (for 12 minutes at least) to 425°F, until we got… DELICIOUS:

BAKED

It looked so good and smelled so delicious it got sliced before I could take a picture. Here’s Jason & Jack with their slices:

jason

jack

And I have leftovers for tomorrow! YAY!

  • Have you ever made pizza from scratch?
  • How did you make it?
  • What kinds of toppings did you put on it? What blend of cheese did you use?
  • Most importantly, have any of you made pizza sauce from scratch?

Brown Sugar Cafe & “Paradise Garden”

Yesterday night, I went out to dinner, and I chose Brown Sugar Cafe mostly because I had a hunkering for Thai food and I hadn’t gone out for something other than the occasional sandwich from Subway in quite a while.  If you haven’t been to Brown Sugar Cafe yet, you really need to make it out there. They’ve got plenty of meat-filled options, so take anyone there. Because, they’ve also got plenty of vegetarian options.

What I love about asian restaurants is that anything can be made vegetarian (i.e. the meat can be left out).

Looking through their extensive menu, I spent way too much time trying to make a choice. I chose Vegetarian Thai Spring Rolls for our appetizer; it came in 6 pieces with the house turnip sauce.  For my entree, I ended up narrowing my choices down to Red Curry, Pad Thai, Vegetable Fried Rice, Vegetarian Curry (extra vegetables and red curry with coconut milk), and this intriguing dish from the “Vegetarian Corner” section of the menu called Paradise Garden.

Paradise Garden won.

So what is Paradise Garden?  It is sauteed zucchini, bamboo strips, summer squash, Thai eggplant, cauliflower, snow peas, broccoli, carrots, celery, green beans, baby corn, green & red peppers and sweet basil leaves in mild red curry sauce. I had them make it spicy, because I love my red curry spicy, and I substituted brown rice for the white rice (because I love brown rice with Southeast Asian cuisine.

I’m pretty sure this dish won because it guaranteed a high and varied vegetable content,  and I love vegetables. Especially in curry. Also, this dish did not have tofu or eggs.  I have never been able to find a tofu dish I like (and I will try everyone’s dish at least once).  Now that I’ve tried tofu a solid dozen times, I do not ever want to eat more tofu.  Eggs, I love, hard-boiled, scrambled, as omelettes, but never in my rice or noodles.

This is Paradise Garden. It was Paradise. It was a Garden of Delicious.

paradise garden

Classic Stir-Fry & Green Tea Brown Rice

Summer before last, while I was interning in Boston, and my friend Karen was living in Boston (because that’s where she’s from), we fell into a routine, which somewhere along the way got named Kitchen Cooking Chem Lab. Said name came about due to our tendency to run around Shaws, buy an assortment of things, bring them back to either of our kitchens and proceed to make magic food out of it.

And sometimes there were explosions.

Last night we made dinner, and we did something magical yet again, but so simple that anyone (like you!) can take these same ingredients and turn them into delicious, healthy, nutrient-rich vegetarian food.

Classic Stir-Fry

  • Yellow Squash

squashhhh

  • Red & Orange Peppers
  • Sugar Snap Peas

peppers and snap peas

  • Olive Oil
  • 1 cup Long Grain Brown Rice
  • 2 Green Tea Tea-Bags (not pictured)
  • Almond Slivers
  • Chili Powder (not pictured)

riceoilalmonds

  1. Heat 2 cups water in medium-sized saucepan & put tea bags in the water. After 5 minutes, remove tea bags from water and add rice. Stir frequently to keep rice from sticking. Allow rice to cook normally. Once cooked, add almond slivers (1/2 cup, or however much you like).
  2. rice

  3. While rice is cooking, heat olive oil on a pan on medium heat.
  4. When oil is hot, add the yellow squash.
  5. When squash starts to brown slightly, add the peppers and snap peas, stirring to keep squash slices on top of the peppers.
  6. Be liberal with the oil, make sure there is oil on the pan as well as on the vegetables, but don’t drown them.
  7. veggiesonpan

  8. When the peppers are cooked (they’ve started to go limp), add chili powder.  I just shook chili powder lightly over the veggies, mixed them and covered them lightly again. The point of the chili powder isn’t to make the dish spicy, but to bring out the flavors of the vegetables.
  9. Serve veggies either over or on the side of the rice.

foodddd
Enjoy with your drinks of choice! Ours just happened to be Harpoon Celtic. 🙂

Green Plantain Curry

I’ve made dinner several times and forgotten to take pictures… again. However, I made lunch yesterday AND remembered to take pictures!

plantains

Now, this plate looks nice, with 2 vegetable dishes and chapathis (an Indian bread). The chapathi recipe is my mother’s secret, and thus I cannot divulge it, but I’m sure you’ll be able to find many good recipes online if you Google it. No, I’m serious. To eat with the chapathi, I made Green Pepper curry, the recipe for which will come another day, and Green Plantain Curry.

Star Market is full of green plantains, which means, everyone upon reading this recipe, should go buy some plantains and make this dish.

Green Plantain Curry (Approx. 5 servings)

  • 2 large Green Plantains, diced into cubes
  • Dry Coconut
  • 3 cloves Garlic
  • 1 inch Ginger root
  • 1 tsp. Chilli powder
  • Salt, lemon/lime
  • Brown Sugar
  • Curry leaves & coriander

Frying Ingredients*

  • Olive Oil (Coconut Oil if you want to be more authentic)
  • 1 tsp. Mustard seeds
  • 1 tsp. Urad Daal (available at Shaws sometimes, definitely available at Allston Market or Shalimar in Central Sq.)
  • Pinch of Asafoetida Powder
  1. Make masala (powder) from dry coconut, brown sugar, garlic, ginger & chilli powder in a blender.
  2. Cut plantains into cubes after pressure cooking with skin on in, cut in halves, in a bowl of water.
  3. Put a generous amount of oil in a pan on low flame, and wait for the oil to heat up.
  4. Add frying ingredients and curry leaves, and wait for the mustard seeds to start sputtering/popping.
  5. Then, add plantains, coating all of it with oil
  6. Once the plantains have been cooked, turn off the stove if it is electric. (If it is gas, leave it on).
  7. Add the masala and mix thoroughly so all the plantains are coated.
  8. Remove from flame, add salt, lemon, & coriander.

Serve with chapathis or jasmine rice. Enjoy!

*I specified frying ingredients so in the future, when I reference it, you’ll know exactly what I’m talking about.

Think Outside the Box: Traditional School Lunches

I’m back in Boston, and the elements are conspiring against my happiness. I went grocery shopping, loaded up my refridgerator with delicious things, then made a bunch of food and completely forgot to take pictures to post them here.

On the menu forgotten were:  Waldorf-esque Salad, Basil Pesto Fettuccine, Home-made Garlic Bread, and Ice cream.

Later, I’ll post recipes 🙂

Today is low-key, since I’m at home, doing homework until class later today. Lunch is a Peanut Butter Sandwich on Cinnamon Raisin Bread, Baby Carrots with Roasted Red Pepper Hummus, and Tater Tots.


lunchy

 

Happy Eating & Cooking to everyone in the new year!

%d bloggers like this: