New recipe I love

1 comment »

Cheese and Spinach Stuffed Portobellos

Ingredients:
4 Large portobello mushroom caps (you can leave the gills in or scrape them out)
1/4 tsp salt
1/4 tsp freshly ground pepper
1 cup part-skim ricotta cheese
1 cup finely chopped fresh spinach
1/2 cup finely shredded Parmesan cheese, divided
2 TBS finely chopped Kalamata olives (optional – I don’t like olives so I leave them out)
1/2 tsp Italian seasoning
3/4 cup prepared marinara sauce

Directions:
1. Preheat oven to 450 degrees Fahrenheit. Spray cooking spray on a baking sheet with a lip.
2. Place mushroom caps, gill side up, on the pan, Sprinkle with salt and 1/8 tsp pepper. Roast until tender, 20-25 minutes.
2. Meanwhile mash together ricotta, spinach, 1/4 cup Parmesan, olives (optional), Italian seasoning and the remaining 1/8 tsp pepper. Heat marinara sauce on the stove or in the microwave until hot.
3. When mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill side up. Spread 1 TBS warm marinara sauce into each cap, and mound the ricotta filling on top (about 1/3 cup to each cap). Sprinkle with remaining 1/4 cup Parmesan. Bake until hot, about 10 minutes. Serve with remaining marinara sauce.

Fresh

No comments »

The parents have left the building. It was really nice to have them visit even if it was for such a short time. I really miss them and wish that we lived closer..maybe someday?

As usual, their visit was punctuated with lots of really delicious meals, since Roland and I are both foodies and its nicer to make the more involved dishes for more people than just two. I made a couple of new recipes one night, including portobello caps stuffed with ricotta, spinach, and parmesan, and a watercress and sugar snap pea salad with a warm shallot dressing. Both turned out really well and I will probably make them again. In the process Roland finally found some peanut oil in a smallish container and it smells really good when you are cooking with it!

Roland made New Years Eve dinner and it was incredible. Beef Bourguignon (ala Julia Child), asparagus with a creamy taragon sauce, and a mashed cauliflower dish that I think he just made up on the spot. Julie, John, and Harrison came over for that meal as well and Julie brought dessert: poached pears with a Champagne sabayon – Wow, I thought about distracting everyone else at the table and licking my bowl! It was a really good meal and I’m glad the Robbins came, it was a lot of fun and they helped keep the conversation lively! Plus I got to play with Harrison – who is utterly adorable and working on figuring out how to smile.

I was sad to drop them off at the airport and now I’m really looking forward to being home in May for Mike’s wedding. Hopefully we will be able to stay for a while and visit with lots of people. Ryan and Laura have a daughter and Henry and Katie have a son have haven’t met yet. Jason is engaged and we haven’t met Jen yet either (although she sounds like a pretty awesome lady!).

Bleys is doing better for the most part, although now I’m super paranoid and sometimes I think he still doesn’t feel great, but might be overreacting. We’ve switched to totally raw and he seems to really enjoy that, but he’s starting having some anal gland issues that I think I’m going to bring up at his next appointment. I’m also not sure what sort of reaction to expect when I bring home a puppy at the end of the month. He’s been an only dog for almost 6 years! Hopefully it will encourage him to play and romp, not be a grumpy old man.