Red Bell Pepper Open Faced "Sandwich"
1 large red bell pepper, seeded and halved
1 avocado
4-5 oz deli meat (free of nitrates and crap, get the good stuff)
appx 1c broccoli slaw
Cut the avocado in half and fill up each half of the red bell pepper. Throw in a little broccoli slaw and slightly press it into the avocado mush so it doesn't fall out. Layer the deli meat evenly over each pepper half. Done!
Friday, April 30, 2010
Friday, April 16, 2010
Mushroom and Walnut Pate
If you eat da buttah, go for it, otherwise I'm sure olive oil will work just fine. I'm going to use this as a stuffing for chicken, and thinking of adding in dried cherries.....is that crazy talk?
**Because I have super smart friends EDIT: Melicious aptly pointed out that the olive oil might be too much liquid and not provide enough in the way of saturated fat for the texture. She suggests subbing coconut oil, and she is absolutely right... While modifying recipes to meet your dietary needs, it's important to remember to match textures when finding a substitute ingredient. This will help you avoid a grosstastrophe. Thanks for saving the day Mel!!!
Ingredients
* 1 cup walnuts
* 1/2 cup minced shallots
* 1/2 cup unsalted butter
* 1/4 pound shiitake mushrooms, chopped
* 1/4 pound crimini mushrooms, chopped
* 1/4 pound portobello mushrooms, chopped
* 1 tablespoon roasted garlic puree
* 1/4 cup chopped fresh Italian parsley
* 1 tablespoon chopped fresh thyme
* 1/2 teaspoon salt
* 1/2 teaspoon white pepper
* 2 tablespoons extra-virgin olive oil
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Spread walnuts in a single layer on a cookie sheet. Toast for 10 minutes, or until fragrant and lightly browned.
2. In a large saute pan, cook shallots in butter over medium heat until translucent. Then add chopped mushrooms, garlic, parsley, thyme, salt, and pepper. Cook, stirring often, until most of the liquid has evaporated.
3. Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture, and process to desired texture.
4. Pack mixture into well-oiled ramekins or bowl. Cover with plastic wrap, and refrigerate for a few hours or overnight.
**Because I have super smart friends EDIT: Melicious aptly pointed out that the olive oil might be too much liquid and not provide enough in the way of saturated fat for the texture. She suggests subbing coconut oil, and she is absolutely right... While modifying recipes to meet your dietary needs, it's important to remember to match textures when finding a substitute ingredient. This will help you avoid a grosstastrophe. Thanks for saving the day Mel!!!
Ingredients
* 1 cup walnuts
* 1/2 cup minced shallots
* 1/2 cup unsalted butter
* 1/4 pound shiitake mushrooms, chopped
* 1/4 pound crimini mushrooms, chopped
* 1/4 pound portobello mushrooms, chopped
* 1 tablespoon roasted garlic puree
* 1/4 cup chopped fresh Italian parsley
* 1 tablespoon chopped fresh thyme
* 1/2 teaspoon salt
* 1/2 teaspoon white pepper
* 2 tablespoons extra-virgin olive oil
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Spread walnuts in a single layer on a cookie sheet. Toast for 10 minutes, or until fragrant and lightly browned.
2. In a large saute pan, cook shallots in butter over medium heat until translucent. Then add chopped mushrooms, garlic, parsley, thyme, salt, and pepper. Cook, stirring often, until most of the liquid has evaporated.
3. Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture, and process to desired texture.
4. Pack mixture into well-oiled ramekins or bowl. Cover with plastic wrap, and refrigerate for a few hours or overnight.
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