PAT - Recently On The Menu . . .

[Guest guest]

Hi Pat,

 

That cauliflower corn curry looks wonderful.  Quite moreish in fact.  You

definitely can't go far wrong with Madhur Jaffrey's recipes can you? 

 

Thank you for the gentle nudge back in the direction of your blog.  It's always

full of great ideas.

 

What's on our menu?  Here is what I made for dinner tonight.  It's something

simple which I more or less made up as I was going along.  There is no real

recipe but I'll do my best to make it look like a formal recipe. 

 

Cheese stuffed mushrooms.

 

serves 2

 

4 medium sized portobello mushrooms

1 mushroom stock cube

herb and garlic cream cheese (about 1.5 teaspoons per mushroom)

4 small slices of round 'log' goat cheese

toasted pine nuts

 

Heat a dry pan/skillet over medium to high heat.  When hot, add about 2

tablespoons of water (it will immediately steam up).  Add the mushrooms, gill

side down.  The steam will help the mushrooms to start losing their 'juice'. 

When the water is almost evaporated, add extra water (about 1/2 cup) and the

stock cube.  Turn the mushrooms over for 1-2 minutes to allow the cap side to

cook through a little.  Turn mushrooms again with the gill side down.  Reduce

heat and simmer until most of water has evaporated.  When mushrooms are cooked

through but still firm, fill each cavity with the cream cheese then top with the

goat cheese.  Place in the oven or under the grill/broiler to allow cheese to

melt and brown a little.  This shouldn't take any more than about 4 minutes. 

Sprinkle mushrooms with pine nuts and serve.

 

 

I served this with 1 hash brown each plus some braised onions, grilled tomato

halves and broccoli with a little light cheese sauce.

 

The recipe doesn't really qualify as super low-fat as there is cream cheese (not

huge quantities though) in it and there were also the hash browns and the pine

nuts but, in an attempt to keep the meal as healthy as possible, I cooked the

mushrooms with no fat or oil.  The braised onions were also cooked without

fat/oil. I sliced them into a very hot pan, stirred them a bit to let them brown

slightly then gradually added water (probably about 1/4 cup of water on 2-3

different occasions) as they were cooking.  The whole process took about 20-25

minutes.  I seasoned the onions with a small amount of cayenne pepper to give

them a bit of a kick.

 

 

Cheers to everyone from Marie in Haarlem, Netherlands

 

 

 

--- On Mon, 26/4/10, Pat <drpatsant wrote:

 

 

Pat <drpatsant

Recently On The Menu . . .

 

Monday, 26 April, 2010, 19:30

 

 

 

 

 

 

What's been on your menu recently????

 

Here's my contribution, just now posted to my blog http://beanvegan. blogspot.

com/