pan-seared portobellos with marjoram and thyme

by In Main Dishes Leave a comment

NYC apartment = no grill. By all means, use one if ya got one.
Tip: Serve with arugula and tomatoes splashed with balsamic vinegar, and cranberry wild rice with toasted almonds and pumpkin seeds (pictured). Or, choose your favorite flavorful side dish and salad.

pan-seared portobellos with marjoram and thyme

Pan-Seared Portobellos with Marjoram and Thyme
 
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These could be grilled instead of pan-seared if you prefer. Serve with your favorite flavorful side dish and salad.
Author:
Ingredients
  • 4 portobello mushrooms, cleaned and stems trimmed to be flush with caps
  • ⅛- ¼ cup Earth Balance or olive oil (depending on size of mushrooms)
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon dried marjoram leaves
  • salt and freshly ground black pepper, to taste
Instructions
  1. In a large skillet, place Earth Balance or olive oil, thyme and marjoram. Heat until mixture begins to bubble.
  2. Add mushrooms (with the top side down) and reduce to medium heat. Cover, and cook 3 minutes. Turn mushrooms and cook flip side until tender when pierced with a knife (3-5 minutes).
  3. Serve hot -- whole, sliced in half, or sliced in strips.

 

 

cranberry wild rice with toasted almonds and pumpkin seeds

by In Side Dishes Leave a comment

One of my autumn favorites, and perfect for the holidays.

cranberry wild rice with toasted almonds and pumpkin seeds

Cranberry Wild Rice with Toasted Almonds and Pumpkin Seeds
 
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One of my autumn favorites, and perfect for the holidays.
Author:
Ingredients
  • 1 cup uncooked wild rice
  • 2 ½ cups water
  • 1 tablespoon Earth Balance spread
  • 1 ½ cups chopped yellow onion
  • 2 ½ cups vegetable broth, heated
  • 2-3 cloves of garlic, finely chopped
  • ¼ teaspoon salt
  • 1 cup dried cranberries
  • ½ cup slivered almonds
  • ½ cup pumpkin seeds
Instructions
  1. Preheat oven to 350 degrees.
  2. Clean wild rice by putting it in a strainer and running cold water over it, tossing it around with your fingers.
  3. Lightly coat an 8” x 8” x 2” baking dish with olive oil.
  4. Place wild rice and water in a 2-quart saucepan. Heat until boiling, stirring occasionally, then reduce heat to low. Cover and cook for 30 minutes, then drain (rice should not have absorbed all the water).
  5. Heat Earth Balance in a skillet. Cook onion over medium heat for just a few minutes until it gets a bit translucent and tender. Do not caramelize or overcook.
  6. Mix wild rice and onion mixture in prepared baking dish.
  7. Combine heated vegetable broth, salt, and garlic and pour over rice mixture.
  8. Cover and bake 1 hour and 15 minutes. Stir in cranberries. Recover and bake another 15 minutes (or until water is absorbed).
  9. In a dry skillet, spread almond slivers and pumpkin seeds in a single layer. Place over a medium heat, making sure to move them frequently so they don’t burn (this should only take a few minutes).
  10. Toss almond and pumpkin seed mixture into rice mixture and serve immediately.