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Grilled Cheese with Sautéed Shiitake Mushrooms
A delicious recipe for Meatless Monday!!
- 2 tablespoons olive oil
- 3 cups shiitake mushrooms, sliced
- 2 garlic cloves, grated
- Salt
- Pepper
Heat a frying pan with the olive oil. Add the mushrooms and sauté on high heat for 4 to 5 minutes till mushrooms are golden brown. Add the garlic, salt and pepper. Saute for another 2 to 3 minutes and keep aside.
- Loaf of Italian bread, sliced
- Butter, room temperature
- Sharp cheddar cheese, grated
- Mozzarella cheese, grated
Butter one side of each of the two slices. Put the two slices butter side down onto a frying pan. Add both the cheeses, top with mushrooms. Cook the grilled cheese and serve with tomato soup.
Korean Style Shrimp Bowls with Brown Rice
In case you haven’t noticed- I am obsessed with Asian food- all kinds… especially yummy bowls filled with noodles, rice, delicious meats and veggies. This one is Korean inspired… check it out…
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup brown rice
- 2 cups water
- 1 teaspoon salt
Heat a medium saucepan with the butter and oil. Add the rice and sauté for 30 seconds. Add the water and salt and bring to a boil. Cover ¾ of the pan with lid and simmer for 20 minutes. Cover all the way with lid and cook for another 20 minutes. Set aside.
Shrimp
- 2 tablespoons gochujang (Korean condiment)
- 2 tablespoons orange juice
- Zest of one orange
- 2 garlic cloves, grated
- 1 inch fresh ginger, grated
- 2 tablespoons tamari
- 2 teaspoons sesame oil
- 1 tablespoon honey
- 1 tablespoon rice vinegar
Mix the ingredients, taste, adjust and keep aside.
- 1 pound medium shrimp, peeled and deveined
- 2/3 cup all purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon salt
Mushrooms
- 2 tablespoons peanut oil
- 10 ounces mushrooms, sliced
- 2 garlic cloves, grated
- 1 teaspoon salt
- 1 teaspoon sesame oil
Heat a pan with the oil and add the mushrooms. Saute on high heat for 3 to 5 minutes. Add the garlic, salt and sesame oil. Saute for another 2 to 3 minutes and keep aside.
Broccolini
- 2 tablespoons peanut oil
- 1 bunch broccolini, ends cut off
- 1 teaspoon salt
Heat a pan with the oil and add the brccolini. Saute on medium high heat till the greens are a bit soft but not over done- about 5 minutes. Add salt and keep aside.
- 4 eggs fried with a soft yolk if using
Arrange the rice with some shrimp, accompanied by the sautéed mushrooms and broccolini. Top with a fried egg and some sriracha if desired. Garnish with sesame seeds.
Pasta with Beans and Artichoke
This is a simple pasta made with ingredients in my pantry and fridge… very delicious!
1 tablespoon extra virgin olive oil
1/2 cup pancetta, chopped
1 large shallot, chopped
3 garlic cloves, chopped
½ cup marinated artichoke hearts, crushed with fingers
1 14 ounces cannellini beans, rinsed and drained
½ pound orcchiette pasta cooked al dente with 2 cups pasta water spared
Salt
½ cup Parmigiano Reggiano, grated
½ cup parsley, chopped
Heat a large frying pan with the olive oil. Add the pancetta and sauté on medium heat for 3 to 4 minutes till pancetta is golden brown. Add the shallot and garlic and sauté on medium heat for 2 to 3 minutes. Add the artichoke and beans. Saute for 2 to 3 minutes. Add 1 teaspoon salt. Add the cooked pasta with 1 cup pasta water. Mix well and bring to a boil. Add the cheese and parsley. Check for seasonings and add more salt and pasta water as needed. Serve warm.
Shredded Tofu with Mushrooms and Edamame
I am making more non-meat dishes as my daughter wants to eat less meat. I am a fan of the NY Times recipes and cook a lot of the dishes. This one is modified from the NY Times cooking site and is extremely healthy but most importantly, it is delicious! I served it with red rice instead of white or brown but any rice or grain will do.
1 package firm tofu (15 ounces), drained
4 tablespoons soy sauce
2 tablespoons Chinese Shaoxing sauce
Juice of 1 lime
2 teaspoons sesame oil
2 teaspoons cornstarch
3 tablespoons peanut oil
3 cups shiitake mushrooms, sliced
1/3 cup green onions, chopped
1 stalk lemongrass, trimmed and outer leaves removed
1 inch fresh ginger
3 garlic cloves
1 jalapeno, seeds taken out
Salt
¾ cup shelled edamame
½ cup chopped, basil, cilantro and chives
Using a box grater, shred the tofu and spread on a paper towel lined platter to drain.
In a small bowl, mix the soy sauce, Shaoxing, lime juice, sesame oil and cornstarch. Mix well and keep aside.
Process the lemon grass, ginger, garlic and jalapeno in a food processor. Keep aside.
In a wok like pan, heat the peanut oil. Add the mushrooms and cook on high heat for 7 to 8 minutes till browned and slightly crisp. Add the green onions and the lemon grass mixture and cook on medium heat for 2 to 3 minutes. Add the tofu and edamame and mix well. Add the soy sauce mixture and bring to a boil. Mix well and check for seasonings and add salt accordingly. Garnish with more lime juice and the chopped herbs.
Chicken Curry with Carom Seeds: Nanoo’s Chicken
Delicious, delicious chicken curry- you won’t get this in any restaurant!
- 2 pounds skinless, bone-in, chicken thighs
- 1 cup yogurt
- 2 teaspoon salt
- ¼ teaspoon cayenne pepper
- 1 garam masala
- 1 tablespoon ajwain
- ½ cup extra light olive oil
- 1 cinnamon stick
- 1 black cardamom
- 3 cloves
- 1 tablespoon cumin seeds
- 3 large onion, sliced
- 1 head of garlic, sliced
- 2 inch piece ginger, sliced
- 1 teaspoon turmeric
- ¼ teaspoon cayenne pepper
- 1 cup chicken stock
- Salt to taste
Mix the yogurt, salt, cayenne pepper, garam masala and ajwain and add to a large mixing bowl. Add the chicken and marinate over night, or at least 3 to 4 hours.
In a large saucepan, heat the oil and add the cinnamon, cardamom, cloves and cumin seeds. Once the spices begin to sizzle, about 30 seconds, add the onions. Saute on medium heat till the onions are translucent and decreased in size by half, about 10 minutes. Add the ginger and garlic and sauté on medium heat for 5 minutes. Add the chicken, turmeric, cayenne pepper and sauté for 15-20 minutes until the onions, ginger and garlic begin to disintegrate. Add the chicken stock and cook on low heat 40 to 50 minutes. Check for seasonings and serve with rice or fresh roti.