Tag: mushrooms
Istanbul Day 2 – Lots of Delicious Street Food
Mussels
Day two in Istanbul started with a delicious breakfast in our hotel. We came down to lovely aromas of Turkish breakfast that included a variety of different things. There was an array of different vegetables in various forms. There was fried eggplant in a yogurt sauce, mushrooms in a tomato sauce, potatoes, cucumbers. There was a selection of fresh cheeses, olives, dried fruits and pickles. It was all delicious and a great way to start our day. We walked over the bosphorus area to catch a cruise. Two hours later we got off and saw a boat of fish mongers grilling fresh fish and selling fish sandwiches. We had read in the guides that this was a must- well, the fish was fresh and delicious! Right next to the boat there was a vendor selling fresh mussels!- I love mussels.. and these were stuffed with some kind of delicious, aromatic rice. The vendor squeezed fresh lemon on each as I stood next to him and devoured a bunch of fresh mussels right by the water!
Turkish Doughnuts
A bit ahead we saw a very busy market filled with food vendors. It was jam packed with people but that didn’t discourage us to try all sorts of delights like- the most delicious Turkish doughnuts I have ever had- they were dripping in honey and topped with ground pistachios.
We had freshly squeezed pomegranate juice- what a difference between the fresh and the bottled!!
Freshly Squeezed Pomegranate Juice
We bought some candy wrapped on a stick drizzled with lemon juice- amazing! We tried some pickled cabbage which was very tasty as well.
Candy on a Stick
After eating most of that market we decided to take a tram to the new part of Istanbul. This part is filled with tall buildings and modern structures- quite a contrast from the cobblestone streets we left behind just ten minutes ago! We walked and we walked, looking at our maps and asking the very friendly people of Istanbul. So far it has been a lovely experience eating and walking around. I haven’t done a whole lot of shopping- although there are tons of things to buy.. well, I did buy some amazingly aromatic Iranian saffron from the amazing Egyptian spice market. I would like to buy some more spices and maybe a nice rug!
In spite of munching all day, I couldn’t stop thinking of the bakery from last night and all the puddings they had- so, we stopped on our way back to the hotel and picked up a almond pudding, a pistachio pudding and a rice pudding- they were all really yummy! I ate like there was no tomorrow and thought to myself- I really need to eat far less tomorrow!
Indian Style Sauteed Mushrooms and Peas
I love mushrooms- I can eat them three times a day, seven days a week. My daughter is the same way- she especially loves mushrooms on her pizza. She is very particular about the kind of mushroom on the pizza, though- they can be canned ones. She wants the fresh ones- I don’t blame her.
Anyway, this is a great side dish to make with any entree with chicken, fish or pork.
It is very easy to make. I sauteed the mushrooms with onions, garlic and cumin seeds. Once the mushrooms are cooked down and all the water is evaporated, I added the peas. They add great color and a yummy sweetness to the dish.
We had it with some sauteed chicken sausages but this concoction will be delicious on top of pizza as well. Try this mushrooms and peas dish- you will love it…
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Mushroom Enchiladas with New Mexico Red Chile
This is a fabulous meal to make for company or if you just want to impress your family. It is a vegetarian meal but you can substitute any kind of meat in here including chicken, pork, shrimp or even fish.
I made this fabulous meal for a friend who was coming over with her family. They are vegetarian so I had to be careful and use vegetable broth where ever I normally use chicken broth, etc.
I made a delicious stuffing for the enchiladas with cremini mushrooms, onions and garlic. I added paprika and unsweetened cocoa. I wanted to emulate the mole sauce flavor which is a very labor intensive dish to make requiring lots of ingredients. I decided to introduce just the cocoa part to the stuffing to bring out the earthiness in the mushrooms.
I used whole-wheat tortillas- and guess what- no one noticed. Once the tortillas are doused with the super flavorful sauce, you can’t tell the difference. A perfect, sneaky way to make the dish healthy without anyone knowing.
I also cooked up some green rice and some quick vegetarian refried beans- recipes to follow tomorrow and the day after.
Definitely try making the mushroom enchiladas with new mexico red chilies- you will be impressed with yourself.
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Mushroom and Truffle Ragu Lasagna
We were entertaining a few weekends ago and yet again, I was at a loss- what should I make?? My brain is usually all stressed out until something comes to mind and then I am at peace.
As I have mentioned many times before, our favorite restaurant is Arturos here in Maplewood. My favorite thing to eat there is a wild boar and mushroom ragu. I love that dish- I actually dream about it. It is consistently good and I can’t get enough of it.
I decided to make something similar but in a lasagna form. I had recently bought some dried mushrooms from Trader Joes. I reconstituted them and added them to some delicious cremini mushrooms. I used ground turkey meat instead of wild boar- well where was I supposed to get that?? Anyway, I am more comfortable using turkey meat for health reasons. The lasagna was layered with a simple bechamel sauce. I also used a truffle paste I picked up from Spello, Italy. I finished the ragu with a drizzle of truffle oil (thanks to Trader Joes).
I served the lasagna with a garlic cheese bread and a citrus salad. I of course had to serve a side of fresh tomato sauce- since my husband loves his red sauce.
It turned out to be a very successful dinner. Everything was delicious- I was very happy. Next time you have a few minutes- try the mushroom and truffle ragu- you won’t regret it.
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Pasta Primavera Topped With Arugula Pesto
This recipe is a combination of two things I had in Italy. The second night there we went to a local wine bar. It had fabulous wines and light fare. We ordered a couple platters of bruschetta which were delicious. Each platter had a 4 pieces of bread with different toppings- none of them had diced tomatoes- which is what I think of when someone mentions bruschetta. Each of the toppings were yummy but one stood out clearly. It was a arugula and almond pesto- I know this because I asked the owner for the ingredients. I wrote them down and made a mental note to make this as soon as I got back to NJ.
The last day of our trip was spent in Rome. We ate dinner at a small trattoria and my husband ordered pasta primavera. Here, when he orders that dish, he is used to getting a plate of pasta with lots of veggies in a tomato sauce. In Rome he got a plate of fresh pasta in a chunky tomato sauce topped with a mound of fresh arugula and mozzarella cheese. It was delicious!
This creation is a combination of the arugula pesto and the pasta dish. I made a typical pasta primavera- which my husband loves; but I topped it with fresh arugula and mozzarella cheese mixed with the arugula pesto. It was really really good- if I do say so myself! The arugula pesto is absolutely out of this world. The slight bitterness comes through but is contrasted really well with the creaminess of the almonds and the olive oil.
Even if you don’t try the pasta, definitely try the pesto. Speaking of pasta- you can definitely use the pesto for a pasta dish- I bet it will be delicious! In fact I will try it and let you know!
- 2 small zucchinis cut into ½ inch dice
- 1 cup cremini mushrooms, sliced
- 3 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 3 cups tomato sauce
- Salt
- 1 pound fresh pasta, cooked al dente
- Pinch of sugar
In a large frying pan, add the olive oil and heat on medium high heat. Add the zucchini and mushrooms. Saute on high heat for 5 to 6 minutes or till the vegetables are soft and golden brown. Add the tomato sauce, sugar and salt.
Cook on medium heat for 4 to 5 minutes. Add the fresh pasta and mix well and check for seasonings.
- 2 cups fresh baby arugula
- 1 cup fresh ciliegine mozzarella (small balls)
Arugula Pesto with Almonds
- 3 cups fresh baby arugula
- 1 cup sliced blanched almonds
- ½ cup extra virgin olive oil
- 2 teaspoons slat
In a food processor, add the almonds and process till fine. Add the arugula and start the processing. While the arugula is processing, slowly drizzle the olive oil. Take out in a bowl and add the salt. Check for seasonings.
Take a cup of mozzarella and mix ½ cup of arugula pesto and the fresh arugula and keep aside.
Serve the pasta with ½ a cup of the arugula mozzarella mixture on top.
Scrambled Eggs with Sausage and Mushrooms with Gruyere Cheese
I love it when I can make two completely different meals with the same exact ingredients.
In this case, I made the sausage and mushroom mixture for the quesadillas yesterday. I had about a cup of the mixture leftover after dinner. While I was cleaning up and putting away everything in the fridge, I told my husband he will be getting scrumptious scrambled eggs tomorrow morning.
I woke up the next day and quickly took the mixture out of the fridge. I beat the eggs with salt, half and half and the Gruyere cheese. The scrambled eggs were made in a matter of minutes. I heated a tortilla and served the eggs with leftover tomatillo salsa.
It was a delicious and quick breakfast. I on the other hand, had my usual spelt toast with a dollop of strawberry jam and a chunk of low fat jalapeno cheese. Of course I had a big, huge, delicious cup of coffee with it. I was happy and so was my husband. Sia was happy munching on whole grain pancakes with fresh raspberries and maple syrup. All in all it was a good Saturday morning.
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Mushroom and Sausage Quesadilla with Gruyere Cheese
Of late, quesadillas are my favorite things to make. I love using the whole-wheat tortillas from Trader Joes. In fact my daughter takes them for lunch at least once or twice a week. I feel good about the low-fat cheese I use and the whole-wheat tortillas. A bag of carrots completes the meal for her.
They make a good snack or even a meal. In this case I made a meal out of them. I wanted to use mushrooms and maybe sausage to add some protein. I bought some cremini mushrooms and Gruyere cheese for the meal. I use creminis because of the brown color, I love the way they look- in terms of taste, they are very similar to the white ones- so use any you want. I love Gruyere, it is typically used for fondues and so it melts really well. I prefer it’s mild, nutty flavor- it goes with any thing!
For this meal I sauteed the mushrooms with chicken sausages I had in my freezer, and some garlic. The mixture took a few minutes to make. In the meantime, I grated the cheese and was ready to make the quesadillas.
I had fresh tomatillos from the farmer’s market. I wanted to make a vibrant salsa to serve with the quesadillas. The processor did all the work for me and I had a yummy tasting condiment in no time.
Overall, it was a simple, fast and delicious weeknight meal. I served a green salad with it and called it a night!
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