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By Lindsay, on February 15th, 2011 Click on photos to expand
Our food storage situation was getting out of control. Half a duck fell out of the freezer and landed on my shoe-less toes. Random bags of grains leftover from this fall made getting the breakfast granola a daily battle. And somehow we had a whole shopping bag full of mushrooms in the refrigerator. Time to take charge!!
We sautéed two chopped onions (Paffenroth Gardens) with some garlic (Keith’s Farm) in sunflower oil (Stolor Organics). . . . → Read More: Dark Days: Attacking Food Storage Clutter
By Erik, on February 13th, 2011 Click on photos to expand
After six weeks of a relatively meat-heavy diet, Lindsay and I have been eager to get back to more vegetable-based meals. This “meatloaf” turned out to be a great winter vegetable half-way point, and great comfort food as well.
This dish is tasty and texturally pretty close to the real thing. Better yet, this vegetarian “meatloaf” contains quinoa, which is one of those so-called “super-foods”. It looks and tasted like a cereal or grain, . . . → Read More: How to Make Quinoa and Mushroom “Meatloaf”
By Erik, on February 13th, 2011 Click on photos to expand This recipe for mushroom gravy is spectacular. We tried it for the first time when we made roasted winter squash with wild rice and mushroom stuffing, but we’ve made it again on a number of occasions because it is so rich yet so healthy (for a gravy).
Most gravies involve animal fat, but the only two items of concern for the health-conscious in this recipe are some olive oil (fat) and soy sauce (sodium). The . . . → Read More: How to Make Vegetarian Mushroom Gravy
By Erik, on January 23rd, 2011 Click on photos to expand
Squash Stuffed with Mushrooms and Wild Rice, with Mushroom Gravy
Introduction / Methodology:
This recipe has five parts to it, plus an additional step to combine the parts. It would be easiest to explain by going through each part individually, but if you cooked it that way, it would take too long. So, I’ve rewritten the recipe to reflect the actual way that we cook it. This version jumps back and forth to achieve . . . → Read More: How to Make Stuffed Squash – Mushroom and Wild Rice Stuffing
By Lindsay, on January 8th, 2011 Click on photos to expand After a pretty stressful week at work, comfort food was on the menu this weekend. This polenta hit the spot. It’s based on a NY Times article and the fact that I wanted a relatively guilt-free meal, that still tasted “naughty”. Had I not been wiped out from work, this would have been an easy meal. I was, however, sleep-deprived and stressed out, so Erik tagged me out and finished when I got (easily) frustrated. . . . → Read More: Dark Days: Polenta with Celeriac and Mushrooms
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