Mini Shells with Mushrooms

I used to think I didn’t like mushrooms, but here I am posting yet another mushroom recipe. I’ll admit it, I hate raw mushrooms. But when cooked, they have an amazing flavor that goes really well with pasta.

On my birthday I went for dinner and ordered a pasta with portobello mushroom sauce. It was delicious, but way too creamy and rich. I decided to recreate the intense mushroom flavor in my own pasta dish, without adding loads of cream. Here’s what I came up with.

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“Meat” and Dairy Lasagna

When it comes to lasagna, we Kosher Foodies always have to make a choice: dairy or meat. Well, I bought some Morningstar Farms Meal Starters to use as meat, and so I could have “meat” and cheese together! Layers of pasta, tomato, meat, cheese, and vegetables made for a very heavy and delicious dinner, the perfect comfort food for a winter night. Whatever you don’t eat can easily be frozen and reheated.

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Ribollita

I’ve been wanting to make this soup for a really long time, so when I saw that kale was showing up at the market, I added it to my menu. It takes a pretty long time to make, so I decided to make it on a Sunday and serve in on Monday. On Sunday morning I woke up early, soaked the beans, and went to work. When I came home a little before six, I went shopping for all the produce needed: celery, carrots, onions, garlic, basil, and kale. There was no kale at the fruit store, they ran out and are getting more tomorrow. There was no kale at the supermarket, either. They also ran out. I already soaked the beans, so I had to improvise on the soup. It came out delicious, anyway.

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Leftover Frittata

My favorite thing to do with the leftover vegetables and herbs in the fridge is make a frittata. It’s pretty easy to do, and works for any meal of the day. It’s also very easy to make it to feed a crowd, or for just one. And you can put virtually anything in it! This morning, I had about 1/3 of a box of frozen peas sitting in the freezer, some leftover red bell pepper, and a carrot. Then I found some thyme that was just begging to be used (my fresh herbs often end up in the garbage, it’s rather sad).

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Mushroom “Parmesan”

Okay, I have to admit that I don’t like parmesan cheese. So when I say parmesan, I mean muenster. It’s delicious, anyway. If you do like parmesan cheese, feel free to sprinkle some on top. I got the idea for this dish while watching Giada make vegetarian meals for her mom. It’s super easy and very delicious! When I make this, I make one mushroom per person. Serve with a side of pasta and a light salad for an easy weeknight meal.

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Asian-Style Chicken Stir-Fry

stirfry

I’m often inspired by the food I see at the market or in my kitchen, and that’s how I decide what to cook. This recipe is different; I was inspired by my wok. I saw it hiding in its cabinet one morning, decided I wanted to use it, and defrosted some chicken in preparation.

It doesn’t have to take long to produce a healthful and appetizing meal. This meal consists of protein and vegetables thrown into a wok and cooked with soy sauce. If you don’t have a wok, a regular large saucepan will do the trick, too.

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Chicken and Matzo Ball Soup

serve with rice

Matzo ball soup is a traditional Jewish food, usually served in chicken broth. Using the soup broth to form the matzo balls give them an extra rich flavor. Chicken soup has a reputation of having healing properties and it’s also a regular Friday night dinner dish. Every family has its own way of making it, and there are even variations within each family.

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Roasted Mushroom Pizza With Fried Egg

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I love pizza. I love making it at home, I love little mini ones, and I love pizza store pizza. Sometimes, homemade pizza needs a little twist. Tomato sauce and muenster cheese can get boring. When I saw Aida Mollenkamp make pizza with roasted mushrooms and an EGG on top, I knew I had to try it.

I made it once before, on one pizza dough, and with only one egg. That was definitely not enough – of course if two people are eating the pie they’ll fight over that lone egg. So this time I made the pizza I split the same amount of mushrooms over two pies, and put three eggs on one pie, and two on the other. The result? Well, aside from absolute deliciousness, it was a perfect meal for a busy/lazy day. I didn’t even to make a side dish that night. If you’re not lazy like I am, a nice big salad would be delicious with this. Continue reading

Mehshi B’Laban, or Stuffed Squash, Dairy Style

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I bought some giant zucchinis at the farmer’s market last week and wanted to make something special with them. This recipe gets its delicious flavor from butter, and is traditionally made with long grain white rice. I made a healthier version with less butter and brown rice. It had a delicious, nutty flavor.  The recipe calls for slender zucchini, which probably would have been better than the fat ones I found. Make sure you scoop them out very well so the zucchini cook through. Continue reading