Wednesday, April 23, 2014

Stuffed Portobello Mushrooms

Portobello mushrooms are very tasty and hearty, and are considered the meatiest of the mushroom family. They can be transformed into an excellent main or side dish that even your picky eaters will love.

Make them tonight or make them later, either way you'll need the recipe so read more

1 tablespoon extra-virgin olive oil
4 large Portobello mushroom caps, stems removed and reserved
Salt and pepper to taste

2 tablespoon extra-virgin olive oil
1 pound sweet or spicy Italian sausage
1/2 cup finely chopped onion
1/4 cup finely chopped celery
2 teaspoons minced garlic
1 tablespoons paprika
1/4 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried oregano
Mushrooms stems, finely chopped
1 (10-ounce) bag fresh chopped spinach or frozen, defrosted and squeezed dry
1/2 cup bread crumbs
2 tablespoon minced fresh parsley leaves
1/3 cup grated Parmigiano or Romano
Balsamic vinegar (to drizzle)

  1. Preheat the oven to 400 degrees F.
  2. Lightly brush or rub each Portobello mushroom with olive oil and season with salt and pepper to taste.

  1. Remove sausage from casing and crumble
  2. Add 2 tablespoon of olive oil to a skillet, add crumbled sausage and cook on medium until browned, about 4 minutes. Add paprika, salt, black pepper and oregano.
  3. Add in the onion, celery, and mushroom stems and cook until softened, about 3 minutes. Stir garlic and spinach into stuffing and let cook for another 3 minutes. Remove from heat. 

  4. In a mixing bowl, combine bread crumbs, Parmesan, fresh chopped parsley and 2 tablespoon olive oil together until everything comes together slightly. (if you have a food processor put everything in & pulse for 30 seconds)

  1. Divide the filling among the mushroom caps, about 1/2 cup for each mushroom. Place the filled mushrooms on a baking sheet.

  1. Bake until golden brown on top and the mushrooms are tender, about 12 to 15 minutes.  

  2. Remove from oven and let cool slightly. Garnish with remaining tablespoon of parsley, drizzle with olive oil and balsamic vinegar and serve warm or at room temperature.
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Sunday, April 13, 2014

Turkey Stuffed Cabbage Rolls

It seems like a few nationalities claim cabbage rolls as their own – Jewish, Polish, Slovak and Russian. Cabbage is a wonderful accompaniment on any plate; whether its raw, steamed, blanched, parboiled, or being wrapped into something to create a wonderful side, appetizer or main dish.

Jamaicans love cabbage, because its cost effective, its low in calories, packed with vitamins and nutrients, amino acids, and has anti-inflammatory properties, not to mention we cultivate it. So don’t be surprised if you purchase food from your local Jamaican eatery and get a spoon of it on the side of your plate. J

I first learned to make this divine, one pot dish from a family member, the cooking method is the same but over the years, I’ve tweak it abit, to cut back on the calories, but feel free to add in your favorite ground meat or chopped veggies, roll them up and enjoy.

1 head (medium) green cabbage    
1 lb ground turkey
2 tablespoon olive oil
1 large onion (chopped)
½ bell pepper (chopped)
½ cup button mushroom (chopped)
1 stalk escallion (green onion)
1 teaspoon pepper flakes (optional)
1 tsp garlic powder    
1 tsp black pepper
1 teaspoon paprika
1 teaspoon sazon
½ teaspoon ground ginger    
½ teaspoon salt    
½ teaspoon dried celery  
1 can diced tomato (12 oz can Hunts basil, oregano & tomato)      


Boiling Cabbage
There are 2 ways to boil the cabbage:
Either by cutting the whole head in half, (2 pieces) and removing the core, then boiling it with the leaves in tact or you can try removing the leaves and boiling them. (use method most comfortable)

  1. Bring enough water to a boil, enough to cover the cabbage
  2. Boil until leaves are pliable and soft, about 10 minutes.
  3. Drain hot water; when leaves are cool enough to handle, cut off thickest part of vein from bottom of leaves, keeping leaves intact.

Prepping Turkey
  1. Heat olive oil in a large skillet.
  2. Add ground turkey, and stir frequently until no longer pink.
  3. Add chopped onions, escallion (green onion), mushrooms and peppers.
  4. Stir in seasoning; salt, black pepper, paprika, pepper flakes, garlic powder, sazon, ginger and dried celery cover and let it sauté for about 7 minutes

Building Wraps
  1. Place a small amount of turkey mixture (enough to fit in the palm of your hand) onto center of each leaf.
  2. Fold in sides of leaves and then roll up tightly from one end to other, making sure filling is fully covered by leaf, repeat until all leaves are rolled up.

Bringing it all Together
  1. Pour a small amount of tomatoes into a skillet so a thin layer covers bottom of pot. Place cabbage rolls in pot, packing them tightly to prevent opening during cooking; pour in remaining tomatoes and sprinkle top with fresh ground pepper and a pinch of salt.
  2. Turn heat to medium-low, cover pot and let simmer for 15 minutes
  3. Remove from heat and serve hot.

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Thursday, April 3, 2014

Baked Asparagus


1 pound fresh asparagus spears, trimmed
1 tablespoon olive oil
salt and pepper to taste

  • Trim Asparagus
  • Preheat oven 450 degrees
  • Lightly coat the asparagus spears with olive oil.
  • Season with salt and pepper to taste.
  • Bake 8-10 minutes

Tip: Once out of oven, add either a squeeze of lemon juice or some grated parmesan cheese

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