Mushroom, White Bean, and Tomato Stew with Parmesan

Ingredients

• 1 1/2 T olive oil
• 2 medium onions, chopped
• 2 tsp. minced garlic
• 1 tsp. dried thyme
• 1 tsp. ground fennel seed
• pinch dried sage
• 12 oz. Cremini mushrooms, washed, trimmed, and cut in quarters (or sixths if the mushrooms are large.  Cremini mushrooms are sometimes called Baby Bellas.)
• 1/4 cup homemade chicken stock (or use canned chicken or vegetable broth.  If using canned broth I would start with 1/2 cup and reduce it by simmering before adding to the recipe for more concentrated flavor.)
• 1 can (15 oz.) cannellini beans, rinsed
• 1 can (14.5 oz.) petite diced tomatoes with juice
• 1/2 cup finely chopped fresh parsley (I used flat Italian parsley, but either kind will work)
• salt and fresh ground black pepper to taste
• freshly grated Parmesan cheese for serving (optional, but good)

 

Directions 

• Heat olive oil in a large heavy frying pan large enough to hold all ingredients.  Add onion, garlic, thyme, fennel, and sage and saute, stirring a few times, until the onions are softened and starting to brown.  This will take about 8 minutes.
• While onions cook wash mushrooms, trim off woody stems, and cut mushrooms into quarters or sixths.  When onions are slightly browned, add mushrooms and 1/4 cup stock, and let simmer covered for 5-6 minutes, until mushrooms have shrunk somewhat and released their juice.  While mushrooms cook drain the beans into a colander placed in the sink and rinse with cold water until no more foam appears.
•  After mushrooms have cooked 5-6 minutes, add drained beans, tomatoes and juice, and 1/2 cup chopped parsley to the pan.  Cover again and simmer 10  minutes more.
•  After 10 minutes the stew should be slightly thickened and flavors should be well-blended.  Season to taste with salt and fresh ground black pepper.  Serve hot, over brown rice or whole wheat pasta, or just in a bowl as a meatless stew. 

Recipe found at: http://www.kalynskitchen.com/2011/04/recipe-for-mushroom-white-bean-and.html

Quinoa Pilaf with Crimini Mushrooms

Ingredients

1 tablespoon kosher for Passover olive oil

1 small shallot, peeled and chopped

1/2 cup crimini mushrooms, wiped clean and thinly sliced

1 1/2 cups quinoa, rinsed well and drained

1/2 teaspoon fresh thyme leaves removed from their stems

1 bay leaf

1 1/2 teaspoons kosher salt

Freshly ground black pepper

3 cups vegetable stock, or water

Directions

• Place a saucepan on high heat and get it hot. Add the olive oil and swirl it around to make sure the entire surface is covered with oil. Add the shallot and sweat (cook until translucent but not brown). Add the crimini mushrooms and cook until brown. Add the quinoa, thyme leaves, bay leaf, kosher salt and black pepper to the pan and stir. Let the ingredients heat up and roast a little to bring out all their fullest flavors. The steam coming up should be very aromatic.
• Slowly and carefully add the vegetable stock (it will spatter because the pan and ingredients are hot). When it comes to full boil, reduce the heat to a low simmer, cover and allow to steam for about 15 minutes.
• After 15 minutes, turn off the heat, remove lid and fluff the quinoa and then replace the lid and allow to sit for about 10 minutes.

 See more at: http://www.foodnetwork.com/recipes/quinoa-pilaf-with-crimini-mushrooms-recipe/index.html#sthash.ytR1Wmvv.dpuf

Sauteed Cremini Mushrooms With Garlic And Thyme

Ingredients

• 1 pound cremini mushrooms, sliced
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh thyme
• 2 cloves garlic, minced
• 1/4 cup white wine

Directions

1. Prep the mushrooms. Heat the butter and oil in a medium sauté pan over medium heat. When the butter's foaming, add the mushrooms and stir. Cook, letting them sit in the pan for the first 4 minutes to brown, and then stirring constantly until they soften, 4-6 minutes more.

2. Stir in the thyme and garlic to combine. Pour in the wine and simmer until the liquid has evaporated and the mushrooms are tender, 2-4 more minutes.

Recipe found at:  http://www.cookthink.com/recipe/4095/Sauteed_Cremini_Mushrooms_With_Garlic_And_Thyme

Green Beans with Almonds and Thyme

Ingredients

• 2 lbs of (fresh or frozen) green beans, trimmed
• 1/4 cup (1/2 stick) butter
• 1 Tbsp Dijon mustard
• 1 teaspoon garlic salt
• 2 Tbsp chopped fresh thyme
• 1/3 cup slivered almonds, lightly toasted

Method

1 Cook the green beans in a large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain the beans and transfer them to a large bowl of ice water, cooling them completely. (The ice water will shock the beans into a vibrant green color.) Drain the beans well. At this point you can make the beans a day ahead and store in refrigerator.
Alternatively you can steam the beans for 5 minutes and proceed directly to the skillet.
2 Melt the butter in a large, heavy skillet over medium high heat. Whisk in half of the fresh thyme (1 Tbsp), the Dijon mustard and garlic salt into the butter. Add the beans to the skillet and toss until heated through, about 4 minutes. Transfer to a serving bowl. Sprinkle with toasted almonds and the remaining 1 Tbsp of thyme.

Yield: Serves 8.

Recipes found at: http://www.simplyrecipes.com/recipes/green_beans_with_almonds_and_thyme/

French Green Beans with Butter and Herbs

Ingredients

• 1 lb green beans (thin green beans haricot vert trimmed)
• 14 cup red onion (chopped fine)
• 3 tbsps butter
• 2 tbsps chopped parsley (fine)
• 2 tbsps thyme leaves (fresh)
• 2 tbsps tarragon (basil chopped fine)
• 2 tbsps chives (chopped fine)               
• salt
• pepper
• 1 wedge lemon 

Method

•  Bring a large pot of salty water to a boil. Prepare a large bowl of ice water. Boil the beans for 2 minutes. Plunge them into the ice water to stop the cooking and set the color. Drain the beans and pat dry on a cloth or paper towel.
•  Heat the butter over medium-high heat in a large sauté pan. Cook the onions until translucent, about 2-3 minutes.
•  Add the green beans and sauté for 2-3 minutes, stirring often.
•  Add all the herbs and some salt and pepper and toss to combine. Cook for 1 minute more.
• Serve hot or at room temperature, with lemon wedges.

Recipe found at: http://www.yummly.com/recipe/external/French-Green-Beans-with-Butter-and-Herbs-Simply-Recipes-42516

Sweet Potato, Red Onion & Fontina Tart

Ingredients

Crust

• 3/4 cup walnuts
• 1 1/4 cups whole-wheat pastry flour (see Note)
• 1 1/4 cups all-purpose flour, plus more for dusting
• 2 tablespoons chopped fresh thyme and/or rosemary
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground pepper
• 1/2 cup extra-virgin olive oil
• 7 tablespoons ice-cold water

Filling

• 1 1/2 pounds sweet potatoes, peeled and sliced into 1/4-inch-thick slices
• 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 1/2 cups thinly sliced red onion
• 1 cup shredded fontina or Cheddar cheese
• 1 large egg white mixed with 1 teaspoon water
• 1 teaspoon chopped fresh thyme and/or rosemary

Preparation

1. Preheat oven to 425°F.
2. To prepare crust: Pulse walnuts in a food processor until finely ground. Combine in a large bowl with whole-wheat flour, all-purpose flour, 2 tablespoons thyme and/or rosemary, 3/4 teaspoon each salt and pepper. Make a well in the center and add 1/2 cup oil and water. Gradually stir the wet ingredients into the dry ingredients to form a soft dough (it will seem wetter than other types of pastry dough). Knead in the bowl just until the dough comes together. Pat it into a disk, wrap in plastic and refrigerate for at least 15 minutes or up to 3 days.
3. To prepare filling: Combine sweet potatoes, 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Spread on three-fourths of a large rimmed baking sheet. Toss onion in the bowl with 1 teaspoon oil. Spread evenly on the remaining one-fourth of the baking sheet. Roast for 10 minutes. Remove from the oven. Reduce temperature to 375°.
4. Line a work surface with parchment paper or a nonstick baking mat, lightly dust with flour and dust the top of the dough with flour. Roll the dough into a rustic 15-inch circle, adding more flour, if necessary, to prevent sticking. Transfer the crust to a baking sheet with the parchment or baking mat in place.
5. Leaving a 2-inch border, sprinkle cheese evenly over the crust. Make an overlapping ring of the larger sweet potato slices over the cheese, leaving the 2-inch border. Spread the onion slices in another ring closer to the center. Using the rest of the sweet potato slices, make an overlapping circle in the center of the crust (the pattern will look like a bull’s-eye). Pick up the edges of the crust using a spatula and fold over the filling, making pleats in the dough as necessary (it’s okay if the dough cracks a little as you fold it); the filling will not be completely covered. Brush the crust with the egg-white wash. Drizzle the vegetables with the remaining 1 teaspoon oil and sprinkle with 1 teaspoon thyme and/or rosemary.
6. Bake the tart until lightly browned on the edges, about 50 minutes. Cool for 10 minutes before slicing

Smashed Garlic and Dill Potatoes

Ingredients

• 2 1/2 pounds red potatoes
• 4 ounces cream cheese, softened
• 1/4 cup milk
• 1/4 cup butter, softened
• 1 1/2 teaspoons Spice Islands® Dried Dill Weed
• 1 teaspoon Spice Islands® Sea Salt
• 1/2 teaspoon thyme leaves
• 1/2 teaspoon Spice Islands® Garlic Powder
• 1/4 teaspoon Spice Islands® White Pepper, Ground

Directions

1. Cut potatoes into 2-inch chunks and place in a large saucepan filled with water. Cover pan and bring to a boil. Cook 20 to 25 minutes until potatoes are soft.
2. Drain potatoes and add remaining ingredients. Smash potatoes until well blended. Serve immediately.

Recipe found at: http://allrecipes.com/recipe/smashed-garlic-and-dill-potatoes/detail.aspx

Grilled Polenta and Balsamic Mushrooms

Ingredients

• 6 portobello mushrooms (about 1 pound), stems and caps separated, halved if very large
• 2 garlic cloves, coarsely chopped (about 1 tablespoon)
• 2 tablespoons coarsely chopped fresh flat-leaf parsley
• 1 teaspoon coarsely chopped fresh thyme
• 1 1/2 teaspoons coarse salt
• Freshly ground pepper, to taste
• 1/3 cup balsamic vinegar
• 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
• 1/2 cup homemade or low-sodium store-bought chicken or vegetable stock
• 12 pieces set polenta (about 1/2 batch) Basic Polenta (Soft or Set), cut into 1-inch-thick rectangles or triangles
• 2 cups arugula (2 ounces)
• 8 ounces Parmigiano-Reggiano, shaved

Directions

1. Toss portobellos with garlic, herbs, salt, pepper, vinegar, and 1/4 cup oil in a large bowl. Let stand at room temperature, tossing occasionally, for 1 hour.
2. Transfer portobellos to a plate. Pour marinade into a small saucepan, and bring to a boil. Reduce heat, and simmer 1 minute. Add stock. Raise heat, and bring to a boil. Reduce heat, and simmer until reduced by half, about 10 minutes. Stir in remaining tablespoon oil, and remove from heat.
3. Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Lightly brush top and bottom of polenta with oil, and place in center of grill. Cook, flipping once, until polenta is marked, crisp, and no longer sticks to grill, 6 to 8 minutes per side. Meanwhile, place portobellos on cooler part of grill, and cook, turning frequently to avoid burning, until tender, about 10 minutes.
4. Place arugula on a platter, and arrange polenta and portobellos on top. Drizzle about half the sauce over portobellos. Top with Parmigiano-Reggiano. Serve immediately with extra sauce on the side.

Recipe found at: http://www.marthastewart.com/312429/grilled-polenta-and-balsamic-mushrooms?center=0&gallery=274708&slide=284951

Beet, Cheddar, and Apple Tarts

Ingredients

• 1 sheet frozen puff pastry, thawed and cut into six 4 1/2-inch rounds
• 3/4 cup shredded white cheddar (3 ounces)
• 1 small apple, cored and very thinly sliced
• 1 small beet, scrubbed, peeled, and very thinly sliced
• Coarse salt and ground pepper
• 1/2 teaspoon fresh thyme leaves

Directions

1. Preheat oven to 400 degrees. Place pastry rounds on a parchment-lined baking sheet and prick all over with a fork. Divide half the cheese among pastry rounds. Top each with 2 to 3 apple slices. Tuck 2 to 3 beet slices among apple slices and top with remaining cheese. Season with salt and pepper and sprinkle with thyme. Bake until pastry is golden brown and slightly puffed, 13 to 15 minutes. Serve warm or at room temperature.

Recipe found at: http://www.marthastewart.com/331822/beet-cheddar-and-apple-tarts

Roasted Rosemary Onion Potatoes

Ingredients

 

Makes servings USMetricAdjust Recipe (Help)

• 1 small onion, finely chopped

• 2 tablespoonsvegetable oil
• 2 tablespoonschopped fresh rosemary
• 1 teaspoonchopped fresh thyme
• 1/4 teaspoonsalt
• 1/8 teaspoonground black pepper
• 1 1/3 poundspotatoes, cut into 1-inch chunks 

Directions

• Preheat oven to 450 degrees F (230 degrees C). Grease a large baking sheet with a rim
• Mix onion, vegetable oil, rosemary, thyme, salt, and pepper in a large bowl; add potato pieces and toss to coat. Spread potatoes into prepared pan in a single layer.
• Bake, turning occasionally, until potatoes are lightly browned and tender when pierced with a fork, 20 to 25 minutes.

Recipe found at: http://allrecipes.com/recipe/roasted-rosemary-onion-potatoes/detail.aspx

Pureed Broccoli Soup

Ingredients

• 1 tablespoon butter
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, chopped
• 1 teaspoon chopped fresh thyme or parsley
• 8 cups chopped broccoli (stems and florets)
• 2 cups water
• 4 cups reduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth
• 1/2 cup half-and-half (optional)
• 1/2 teaspoon salt
• Freshly ground pepper to taste 

Preparation

1. Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
2. Stir in broccoli. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 8 minutes.
3. Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.

Recipe found at: http://www.eatingwell.com/recipes/broccoli_soup.html

Vegan Garden Loaf with Maple Apricot Glaze

Ingredients:

Extra virgin olive oil
1 cup chopped onion- red or sweet
2 heaping cups chopped Baby Bella or Cremini mushrooms
2 cloves garlic, minced
1 tablespoon balsamic vinegar
5 cups loosely packed baby spinach leaves
Sea salt and ground pepper
1 cup cooked quinoa

1 cup toasted gluten-free bread or waffle crumbs
2 tablespoons Annie's Organic Ketchup
2 tablespoons molasses
1 tablespoon good olive oil
1 tablespoon dried Italian Herb Mix- basil, thyme, oregano, parsley, marjoram
1 teaspoon fresh minced rosemary
3-4 scallions (spring onions) sliced thin, white to light green section
1 baked sweet potato, peeled, diced (take it out before it's cooked too much, not too soft)

Maple Apricot Glaze:

1/4 cup no-sugar apricot fruit spread

1 tablespoon balsamic vinegar

1 tablespoon maple syrup

A sprinkle of cinnamon and cumin

Hot red chili flakes, to taste

Instructions:

Preheat the oven to 350ºF. Lightly oil a glass bread loaf pan.  

Or-- my latest tip is to line the bottom of the pan with a piece of parchment paper that extends up above the longer sides. When the loaf has baked, and set a bit, lift out the loaf in one whole piece.

Heat the olive oil in a skillet and cook the onion until it is translucent. Add the mushrooms and garlic; stir until softened. Add the balsamic vinegar and stir. Add the spinach. Season with sea salt and ground pepper. Stir and cook down until the mixture is soft- about seven minutes or so.

Spoon the skillet vegetables into a food processor bowl and pulse to make a grainy mixture. Don't over-process it, you want some texture.

Dump the mixture into a large bowl. Add the cooked quinoa, gluten-free breadcrumbs, ketchup, molasses and olive oil and stir to combine. Add in your dried herbs, rosemary, scallions, and mix to distribute. You want a moist mixture that sticks together when you press it with a spoon. if you need more ketchup to hold it together, add it now, maybe a tablespoon.

Last- add in the diced sweet potato and fold in gently.

Spoon the loaf mixture into the oiled loaf pan and shape it with moist fingers, pressing it tight into the pan. Smooth the top.

Make your glaze.

Pour the glaze all over the top of the loaf.

Tent loosely with a piece of foil. Bake in the center of a preheated oven until heated through and the edges of the glaze are bubbling- about 25 to 30 minutes.

Allow the loaf to set for ten minutes, tented with foil. This helps it to settle, and makes it easier to slice. Slice into portions and lift out with thin spatula. It should hold together.

Makes six slices.

Wrap and store leftovers in the fridge.

Read more: http://glutenfreegoddess.blogspot.com/2009/05/garden-loaf-with-maple-apricot-glaze.html#ixzz1ypX2xH8r