Showing posts with label portobello mushrooms. Show all posts
Showing posts with label portobello mushrooms. Show all posts
I should begin by saying that this column is about to be truly amplified with the addition of Front Porch Catering and BW Pastries sharing recipes with Pretty Smart Girl. I am so proud to say that I am friends with the lovelies behind these delicious companies and soon enough, you will know them, too! For now, this column is my mild attempt to bring you a weekly recipe (hopefully) on Monday. So for now, you can read about my randomly thrown together, mostly home-made meals, usually inspired by what vegetables need to be cooked within the week. And, hopefully, I'll remember to grab my camera on the way to the table!
Ingredients:
2 Orange Bell PeppersOnionGarlic3 Portobello Mushroom Caps (chopped into pieces)Basil
Parsley Butter
Sea salt
PepperMilk (or Cream)Ravioli (I used Rising Moon Organics: Garlic Gorgonzola with Spinach and Basil, Asiago & Pine Nut Pesto)Almonds (shaved)Parmesan cheese
Directions:
Prepare ravioli as instructed on package. Saute onion, garlic and mushrooms in butter. Add chopped bell peppers to the mix. Cook until tender. Add in milk, allow to lightly simmer. Add salt, spices and herbs. Add cooked ravioli. Top with Parmesan cheese and shaved almonds. Easy peasy!
Veggie Ravioli in Cream Sauce
pasta +
portobello mushrooms +
sundried tomatoes +
vegetarian
I should begin by saying that this column is about to be truly amplified with the addition of Front Porch Catering and BW Pastries sharing recipes with Pretty Smart Girl. I am so proud to say that I am friends with the lovelies behind these delicious companies and soon enough, you will know them, too! For now, this column is my mild attempt to bring you a weekly recipe (hopefully) on Monday. So for now, you can read about my randomly thrown together, mostly home-made meals, usually inspired by what vegetables need to be cooked within the week. And, hopefully, I'll remember to grab my camera on the way to the table!
Ingredients:
2 Orange Bell Peppers
Onion
Garlic
3 Portobello Mushroom Caps (chopped into pieces)
Basil
Parsley
Parsley
Butter
Sea salt
Pepper
Sea salt
Pepper
Milk (or Cream)
Ravioli (I used Rising Moon Organics: Garlic Gorgonzola with Spinach and Basil, Asiago & Pine Nut Pesto)
Almonds (shaved)
Parmesan cheese
Directions:
Ingredients: (My ingredients are always approximations and I rarely follow a recipe's exact description. Cooking is about creativity, don't be afraid to explore.)
3 Portobello Mushroom Caps (large, and chopped into 1 inch cubes)1 Pint "Baby Bella" Portobello Mushrooms3 C Orzo Pasta1/2 C Olive oil (We were given Basil infused Olive Oil for Christmas, so I used that and it was delicious.)3 Cloves Garlic (minced or food processed)
1/2 C Sun-dried Tomatoes (chopped into small pieces)3 Vine Ripened Tomatoes4 (or more) Tbsp Dried Basil (or use 2 C fresh if its in season)
Butter
Sea Salt
1/2 Parmesan Cheese (Shredded)
Directions: Mix olive oil, garlic, sun-dried tomatoes, basil, Parmesan cheese and a pinch of sea salt in a bowl and set aside.* Boil pasta until tender. Saute smaller mushrooms in butter on medium. Add larger mushrooms and allow to cook until they have darkened and the aroma is fragrant. Mix everything into a large bowl and serve. I love the versatility of this meal because I can eat it warm as soon as its done and then serve it over a bed of spinach for lunch the following week. Delicious and healthy!
Portobell & Sundried Tomato Orzo Pesto Pasta
pasta +
portobello mushrooms +
sundried tomatoes +
vegetarian
Ingredients: (My ingredients are always approximations and I rarely follow a recipe's exact description. Cooking is about creativity, don't be afraid to explore.)
3 Portobello Mushroom Caps (large, and chopped into 1 inch cubes)
1 Pint "Baby Bella" Portobello Mushrooms
3 C Orzo Pasta
1/2 C Olive oil (We were given Basil infused Olive Oil for Christmas, so I used that and it was delicious.)
3 Cloves Garlic (minced or food processed)
1/2 C Sun-dried Tomatoes (chopped into small pieces)
1/2 C Sun-dried Tomatoes (chopped into small pieces)
3 Vine Ripened Tomatoes
4 (or more) Tbsp Dried Basil (or use 2 C fresh if its in season)Butter
Sea Salt
1/2 Parmesan Cheese (Shredded)
Directions: Mix olive oil, garlic, sun-dried tomatoes, basil, Parmesan cheese and a pinch of sea salt in a bowl and set aside.* Boil pasta until tender. Saute smaller mushrooms in butter on medium. Add larger mushrooms and allow to cook until they have darkened and the aroma is fragrant. Mix everything into a large bowl and serve. I love the versatility of this meal because I can eat it warm as soon as its done and then serve it over a bed of spinach for lunch the following week. Delicious and healthy!