Potatoes with Oyster Mushrooms
This recipe was adapted from a four star recipe in the June 2006 issue of Bon Appetit. If you have shiitake mushrooms, they'll be just fine in this recipe too.
4 tablespoons extra-virgin olive oil, divided
1 pounds small potatoes, unpeeled, halved lengthwise
1/4 onion, minced
1 garlic clove, pressed
1/2 pound large fresh oyster mushrooms, torn into 1-inch-wide strips
1 tablespoon chopped fresh Italian parsley
Position 1 rack in top third of oven and preheat to 450°F. Brush a large rimmed baking sheet with 1 tablespoon olive oil. Place potatoes on 1 prepared sheet; drizzle 2 tablespoons olive oil over and toss to coat. Spread potatoes in single layer; sprinkle with salt and pepper. Place potatoes on top rack of oven and roast 10 minutes. Sprinkle minced onion and garlic over the potatoes.
Drizzle remaining 2 TB oil over the mushrooms, sprinkle with salt and pepper and add to potato roasting pan. Continue to roast potatoes and mushrooms on top rack of oven until golden brown, stirring occasionally, about 15 minutes or a bit longer as needed.
Add parsley to potato-mushroom mixture and toss; season to taste with salt and pepper and serve.
Adapted from 101cookbooks.com, this is comfort food at its healthy-finest. Serves 8.
2-3 TB olive oil or bacon fat
1/2 pound (8 ounces) mushrooms, cleaned and chopped
1 large onion, well chopped
3 cloves garlic, finely chopped
2 tablespoons dry sherry
3 cups cooked barley (from about 1 cup dry), room temperature
1/2 tsp crumbled dried thyme
2 large eggs
1 cup cottage cheese
1/2 cup plain yogurt or sour cream
1/2 teaspoon sea salt
1 cup freshly grated hard Vermont cheese or Parmesan cheese
Preheat oven to 350F degrees. Rub a medium-large baking dish (somewhat smaller than a 9x13) with a bit of olive oil or butter and set aside.
Heat oil/fat in a large skillet over medium-high heat. Add the mushrooms, sprinkle with salt to taste and saute. Stir every minute or so until the mushrooms have released their liquid and have browned a bit. Add the onions and cook for another 4 or 5 minutes or until they are translucent. Stir in the garlic, cook for another minute. Add sherry and cook, stirring constantly until all the liquid has evaporated. Remove from heat. Add the thyme and the barley to the skillet and stir until combined.
In a large bowl whisk together the eggs, cottage cheese, yogurt/sour cream, and salt.
Add the barley mixture to the cottage cheese mixture, and stir until well combined and then turn out into your prepared baking dish. Sprinkle with 2/3 of the cheese, cover with foil and place in oven for 30 minutes. Remove foil and bake for another 20 or 30 minutes more or until hot throughout and golden along the edges. Sprinkle with the remaining cheese and enjoy.
Butternut Barley Salad
This is a good recipe for lunch or dinner -the vinegary onion makes it refreshing, more like a salad than a main course, and it is perfect for eating warm right when you make it, or cold the next day. This would be awesome with brown rice or another grain such as cous-cous or quinoa if you don't have barley.
1 medium butternut squash (2-3 pounds)
1 head broccoli
?5 to 6 tablespoons olive oil, divided
?Salt and freshly ground black pepper, to taste?
1 cup pearled barley?
1/3 cup toasted squash seeds (or any seed or nut will be tasty)?
3 ounces ricotta salata or another salty cheese, crumbled or coarsely grated (about 3/4 cup)?
1 tablespoon sherry or white wine vinegar
?1 tablespoon water?
1/2 teaspoon table salt?
1/2 teaspoon granulated sugar
1 bunch mustard greens, leaves roughly chopped
1/2 small red onion, finely chopped
Preheat oven to 375 degrees F.
Peel squash, then halve lengthwise and scoop out seeds. Cut squash and broccoli into approximately 3/4-inch chunks. Coat one large or two small baking sheets with 2 tablespoons oil total. Spread squash and broccoli out in single layer on sheet. Sprinkle with salt and freshly ground black pepper. Roast until pieces are tender, about 30 to 40 minutes, turning them over halfway through the cooking time (the broccoli may cook quicker so keep an eye on it). Set aside to cool slightly.
While squash and broccoli are roasting, cook barley in a large pot of simmering salted water until the grains are tender but chewy, 25-30 minutes. Drain and cool slightly.
In a small bowl, whisk together the vinegar, water, 1/2 teaspoon table salt and granulated sugar until sugar and salt dissolve. Stir in onion; it will barely be covered by vinegar mixture but don’t worry. Cover and set in fridge until needed; 30 minutes is ideal but less time will still make a lovely, lightly pickled onion.
Pour a tablespoon of olive oil into a sauce pan over medium heat, and cook the mustard greens for just a few minutes, until wilted and slightly tender.
In a large bowl, mix together squash, turnips, barley, greens, red onion and its vinegar brine, the crumbled cheese and squash seeds. Toss with 3 tablespoons of the remaining olive oil, use the 4th one only if needed. Taste and adjust seasonings. Eat now or later. Salad keeps in the fridge for up to a week.
Macaroni and Cheese with Butternut Squash
This recipe comes courtesy of Martha Stewart. This is a family favorite of ours and the kids don't even know there's squash in it.
1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)
1 cup homemade or low-sodium canned chicken stock, skimmed of fat
1 1/2 cups nonfat milk
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
3/4 teaspoon coarse salt
Freshly ground black pepper
1 pound elbow macaroni
4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
4 tablespoons Parmesan cheese, finely grated (1 ounce)
2 tablespoons fine breadcrumbs
1 teaspoon olive oil
Olive-oil, cooking spray
1/2 cup part-skim ricotta cheese
Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.
Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.
Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.
Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.
Here's a quick, tasty way to enjoy your tatsoi.
1 head tatsoi
Slice the stems into 3/4-inch lengths and stir-fry them with some finely chopped garlic and a generous pinch of salt in olive oil for a minute or two, then add a couple tablespoons of water and steam them, covered, for a couple of minutes to soften them further. At that point add the whole leaves, stirring and turning them with tongs for about a minute, then add about ¼ cup water and another generous pinch of salt and steam, covered, until wilted and tender, about 3 to 4 minutes more.
You could give it an Asian flavor with ginger, soy sauce, and a touch of toasted sesame oil, but it’s just as delicious in a simple Italian-style treatment with garlic and olive oil.
Roasted Cauliflower with Paprika
This is a quick and easy recipe and looks so pretty when using Romanesca!
1 head cauliflower florets
4 TBS. extra virgin olive oil
1 tsp. smoked Spanish paprika
1½ tsp. sweet Hungarian paprika
1 TBS. granulated garlic.
freshly ground white pepper
1 lemon, cut into wedges
Preheat oven to 450°
Cut the cauliflower into florets slightly larger than bite sized pieces. Drizzle with EVOO all over, then sprinkle with a combo of 1 tsp smoked Spanish and 1 ½ tsp sweet Hungarian , sprinkle granulated garlic, kosher salt. and freshly ground pepper. Toss to cover all.
Roast at 450° for 10 minutes, turn at roast 10 to 15 minutes more until lightly browned and tender. Serve with lemon wedges.
Winter Tart with Potato, Leeks, and Mustard Greens
Here's an easy tart you can throw together. Leftovers make great lunches.
Prebaked pie crust
1 bunch mustard greens, chopped (or any other winter green: kale, chard, spinach, etc.)
1 leek, sliced
4-8 slices of bacon cooked, cooked and chopped
1 potato, sliced thin
1 cup milk
1/2 tsp ground mustard or a tsp prepared
1 TB olive oil
salt and pepper to taste
Heat a skillet and add 1 TB olive oil once hot. Add the sliced leeks and cook on medium, stirring, til leeks soften. Add the mustard greens and cook just a couple of minutes til wilted and remove from heat.
Layer in the cooked pie crust like so: sliced potato, greens & leek, bacon. Mix the eggs and milk together, and pour into the pie crust. You want the mixture to come almost to the top of the crust; if you don't have enough, add more egg/milk until it rises to that level. Cover with goat cheese crumbles. Bake at 400 degrees for 25 minutes, or until the custard sets. Let cool a few minutes before serving.