Asparagus Mushroom Pasta w/Pecorino

I just keep modifying this recipe with the hopes of perfection, but to be honest since it includes two of my favorite vegetables, asparagus and mushrooms, along with some melty cheese and some salty cheese, it starts out pretty far ahead of the game.

D&D_1340_iPhoneThis is also great left over for lunch, but you must heat it very slowly in the microwave and stir very often or heat up the oven feature on the toasted oven and put it in there to reheat. Otherwise, the sauce breaks – it still tastes good, but it is not the same.

olive oil
2 Tbs unsalted butter
3 cloves garlic, minced
2 small-ish yellow onions
1 pound cremini or button mushrooms, sliced*

8 ozs penne pasta
1 pound asparagus,  trimmed and cut into bite-sized pieces
8 ozs mascarpone
Parmesan, for serving
Lemons

Heat a pot of boiling water, and salt well. Add asparagus and cook until bright green and crisp tender – kind of the al dente of asparagus. Remove asparagus from water and set aside. Once the asparagus is finished, add the pasta and cook until al dente.

In a sauté pan, melt butter and add a little olive oil and then add garlic and cook over low heat while garlic softens and flavors the oil/butter. Add the sliced mushroom and sauté on medium until they’ve released their juices and most of that liquid evaporates.

Add the asparagus to the mushrooms. Turn the heat to low. then add the container of mascarpone cheese. Stir until it is melted and coats the vegetables. Add cooked pasta and mix together. Add the zest and juice of one lemon and then add a handful of freshly grated Pecorino cheese and stir again.D&D_2242

Serve with extra Pecorino and more lemon wedges for serving.

*Buy whole mushrooms and slice yourself. Pre-sliced mushrooms are an abomination.

When I know I am making this dish, or one similar, I usually cook the asparagus/pasta one day, typically when I’m cooking pasta for something else too. Then the bag of pasta/asparagus is ready when I’m ready for pasta. I drop in in a colander and run very hot water over it for a minute or two and let drain completely. D&D_1318

Modified several times based on a recipe by Giada de Laurentiis.

Hummus Wrap

I just can not bring myself to purchase hummus. No matter what – I think it because I am too cheap. It is just so damn easy to make hummus at home and no what any banana-pants cookbook or chef says – canned garbanzo beans are really just fine. Buy the Publix brand and just make your life so much simpler.

Again, this is a recipe from my vegetarian 1990s and I still make it all the time. The thing about this recipe is balance. I think even the banana-pants (read: fancy) chefs would agree to that.

Hummus ~
2 lemons, zested & juiced
2 cloves of garlic
1-15 ozs. can garbanzo beans
1 Tbs tahini or there abouts
kosher salt
water
olive oil

In the bowl of a food processor, whirl up the garlic cloves until minced. Rinse the garbanzo beans in a colander, getting rid of the canning liquid* and add to food processor. Pulse a couple of times. Add lemon zest and lemon juice and pulse again. Add tahini and adjust the thickness of the hummus with a little water if necessary. Then add a little bit of really good olive oil**, because it is just a lovely thing. Taste as you go along.

Then here is the important part: Put the hummus in the fridge. Yes, this takes advanced planning, but you need to make your hummus a day ahead at the least. Let the flavors mix and then let the hummus sit out and try again – cold hummus will tell you nothing. No cold food ever tastes at its best unless it is, maybe, ice cream, but I am not even sure about that. Does it need more lemon, more salt, some sumac, a little freshly ground black pepper? Or is it just spiffy the way it is?

The Rest of the Stuff ~
Sun-dried tomato tortilla, warmed
Red onion, sliced and sautéed in a little olive oil, soft, but keep them red, splash of vinegar – red wine, or course
Crimini mushrooms, sautéed until juices are dry and well salted and peppered
Spinach (from the salad bar at the Publix)#

So this turned into more of a project than I expected, but the outcome was just lovely. I made the hummus, onions, and, mushrooms ahead of time and they hung out in the fridge for a couple of days. Did keep munching on those onions though – they were really good. Kind of pickled onions that were just a little soft.

Take a warm tortilla and spread with homemade hummus down the middle. Add the red onions and mushrooms down the middle. Top with spinach. Then do your best to roll the tortilla. I am not good at this – at all, but it worked well enough that I will get better over time. I’m sure (nope).

D&D_2268

Next time: feta, sun-dried tomatoes (packed in oil, but well-drained), artichoke hearts, roasted asparagus, hearts of palm. All these are just questions really. I could just go on and on. I really think these will make great lunch hacks, but I must pack all the items in small containers and keep them separate until it is time for lunch. Read: need new “tupperware” containers and lots of them. And I must toast or heat the tortilla  – that seems to be necessary.

November 2017 – Idea for the wrap from Ree Drummond.

*Know this is a controversial thing, but we’ll get there. I just do not like the taste. Sorry, vegan Aquafaba. Eeww.

**California Olive Ranch – Everyday. I can now get this at my Publix – very happy!

#When you only need a little greens for a sandwich or two, the salad bar can be a very good thing. If I am making a couple of spinach quiches – then I buy bags, but otherwise the salad bar is your friend.

2YA – Cheddar Pecan Crisps

My Favorite Mushroom Asparagus Pasta … so far.

This is a recipe that I got from Giada Delaurentiis. No, I realize that I am so spelling that wrong. I am sure, maybe. I have eliminated walnuts from the original recipe and added garlic and some onions but the basic recipe is still the most important part: 1/2 pound of ridged pasta – penne. Lots of mushrooms – about a pound and then a pound of asparagus cut into pieces. And the most part is the mascarpone. Heavenly. Of course & Parmesan as always, and with me some fresh lemon zest and lemon juice to brighten up any creamy kind of pasta. You really do not need salt for this, in my mind. If you do the lemon thing. Which pretty much do every time. I do need a lemon zester at the office – who does that – no. one. except, maybe, me. Is that a bad thing or does that just make me the food snob that everyone thinks I am? Not sure. Sigh.D&D_2242

8 ozs penne pasta
olive oil
2 Tbs unsalted butter
3 cloves garlic, minced
2 small-ish yellow onions
1 pound cremini or button mushrooms, sliced*
1 bundle of asparagus, a pound or s,  trimmed and cut into bite-sized pieces
8 ozs mascarpone
Parmesan, for serving
Lemons

Heat a pot of boiling water, and salt well. Add asparagus and cook until bright green and crisp tender – kind of the al dente of asparagus. Remove asparagus from water and set aside. Once the asparagus is finished, add the pasta and cook until al dente.

In a sauté pan, melt butter and add a little olive oil. Add the sliced mushroom and sauté until they’ve released their juices and most of that liquid evaporates. Add garlic and sauté for another minute more.

Add the asparagus to the mushrooms. Then add the container of mascarpone cheese. Stir until it is melted and coats the vegetables . Add cooked pasta and mix together. Add a handful of freshly grated Parmesan cheese and stir again.

Serve with extra Parmesan for serving. A lemon wedge would not go amiss here.

*Buy whole mushrooms and slice yourself. Pre-sliced mushrooms are an abomination. Purchase cremini if you have the option. Just saying.

Sometimes (Often Times) I have this in my bag …

Actually (and I hate to use that word – really hate it*), this is not terribly exciting, but it makes my day at the office (how sad is that?). It is a lemon – I know, So. Very. Exciting. sigh.

I have this habit of bringing together odd bits of food from home for my breakfast / lunch to cobble together and occasionally make a great lunch hack. I just prefer it to buying lunch out. Snob that I am, I like my cooking better than most others. Probably because I make the things I like – like right now, I am on a pan-roasted mushroom trip. Not sure why, but it works for me.

I tend to eat crackers for breakfast just to choke down the stupid mess of meds for the equally stupid lupus that has become a very crappie part of my life recently – hello, medical field – not impressed so far. Okay – enough of that.

Back to it – It is amazing what a fresh lemon can do – just the juice, since I do not have a zester at the office. Although I probably should think about getting one. Fresh lemon (or lime) zest is just lovely. What about grapefruit zest – now there is an idea. Also need a pepper grinder too, if I really want to make the lunch hack thing special (and we all want it to be special, don’t we?)

We have the “Real Lemon” juice in a bottle in the office fridge, but it is just so lame compared to fresh lemon – even if the lemon is kind of a lame, old-ish lemon from the back of my fridge at the house – that juice makes all the difference. The difference is really very telling – not a joke. cropped-dd_1784

So I have some left over rice, maybe with some artichoke hearts in it, and then I add my favorite garlicy pan-roasted mushrooms on top and heat it up. What makes it perfect? Fresh lemon juice. You see where this is going, right?

Just put a lemon in your bag. It will be fine. And it is kind of cool. Kind of like a fez.~

* Inspector Morse always hated that word too and I love my Morse (John Thaw). That’s a post for a whole other time. Or as Dr River Song would say, “That’s a whole other birthday.” Yes, a cool Dr. Who reference~. My total geek is showing.

When you get right down to it  – it is the author of the Morse stories, Colin Dexter that, I think,  hated “actually.” Understandable. But I do have to quibble with his use of “sludgy” green eyes – seems to be a recurring theme that I resent because my green eyes are said to be lovely. I was going to say hot, but only blue eyes and brown eyes are hot and to be honest, no one knows what to do with hazel eyes. Genetic randomness right there.

The Boy has lovely blue eyes that can turn grey depending on what he is wearing or even what kind of mood he is in. I did not know that could happen. But how does a child with two green-eyed parents end up with a blue-eyed child. Apparently blue eyes can stay hidden from previous generations, so I expect that is it. Way to much science for me. Hello, Gregor Mendel and principals of inheritance. See, I did learn some science in Jr. High School. Who knew?

““

Well, we just went for a wander, didn’t we? Or, I guess it was me that let this tiny brain of mine wander a bit.

Back to lemons, in your bag, to make you desk meal (lunch hack) a real treat vs. a total bore. Your call.

 

Sun-Dried Tomato Rice with Pecorino

So the Publix had a large-ish jar of oil packed sun-dried tomatoes on sale a bit ago and I went for it. I usually get the dry ones and rehydrate them, but figured I might as well try this because it was a good deal. So then I had to figure out what to do with them and this was an early thought. And one I liked quite a bit and made for an easy and great lunch. Though I will say I added, once again, some fresh lemon juice to enhance the flavors of everything. This also keeps me from adding salt, and I just can’t help but think that is a good thing.D&D_2188

2 Tbs sun-dried tomato oil
1 Tbs canola oil
1 medium shallot, minced
2 cloves garlic, minced
1 cup short grain rice
2 cups water with 1 tsp vegetable bullion (Better than Bouillon)
1/3 cup oil-packed sun-dried tomatoes, minced and patted very dry – yes, very dry
Pecorino or Parmesan – it is for the salt, mostly.

Heat oils to medium and add shallots and cook until soft. Add minced garlic and let get soft, but no color – about 1-2 minutes. Add rice and stir to coat with oil. Stir for one minute, then add water/bouillon mixture. Bring to boil and then, cover and reduce to a simmer – just like you regularly cook rice – until liquid is absorbed. Remove from burner and let steam with lid on. I just push it to the back of the stove where there are no burners on. That little bit of steaming helps a lot. I do this for every pot of rice I make – and I make a rice quite often – all different types – long grain, jasmine, short grain, arborio. You get the idea.

Add sun-dried tomatoes and mix in grated Pecorino. And there is lunch. Simple.

21 Oct 2017
This was a crap shoot recipe. I made it with what I had on hand at the time because I needed some breakfast/lunch at the office. I prefer my own food to going to a restaurant in most cases. At the office, I added some fresh lemon juice, just to brighten the flavor.
There is something about sun-dried tomatoes I love, but you have to use them with restraint because they can make things really sweet. I have only recently started using the oil packed ones just to try something different. So far, so good, but acid and salt need to be balanced with the sweetness.

This worked, but I think I will work on it some more because it is just not quite there – at least for me. Maybe some artichokes or blanched asparagus – not sure, but a little more veg could be a very good thing. Mushrooms?

This is why lunch hacks are so cool. Just bring what’s in the fridge at home to the office and then sort it all out – try different combinations. See what you can pull together from the random things at the office. It is like a work place version of the Food Network show, Chopped. “Here are some random items – now make yourself some lunch.”

Really, that is a more accurate description than I had ever considered.

Mushroom & Fontina Crostini 

I know toasts are a thing, but I made this because the flavors sounded so good, and I had thyme for the Tomato Bisque recipe and a I had Fontina cheese in the fridge. Fontina is one of my all time favorite cheeses – so melty and smooth. Any time it is on sale at the Publix I pick some up. It never ever goes to waste. Sometimes I just slice some up with apples and eat it. It is the simple things.D&D_1919

Bread halved diagonally *
Olive oil, divided
1 lb crimini mushrooms
2 Tbs unsalted butter
2 medium shallots, minced
2 clove garlic, minced
1 tsp freshly chopped thyme 
3 Tbs water
Salt and freshly ground pepper
1/4 pound Fontina cheese, coarsely shredded, about 1 cup
1 Tbs chopped parsley

Preheat oven to 400 degrees F.  Arrange bread on baking sheet and drizzle with 3 Tbs olive oil, but do not go overboard with the olive oil. Toast for 8* minutes until slightly golden around the edges.   Remove from oven. Turn broiler on low.

Thinly slice mushrooms. In a large skillet, melt butter over high heat until lightly bubbling , 2 minutes. Add remaining 2 Tbs of olive oil and the mushrooms and cook undisturbed until the mushrooms are browned on the bottom, about 2 minutes. Continue to cook, stirring occasionally, until browned all over, about 10 minutes. Add shallots, garlic, and thyme, lower the heat and cook until shallots are tender, about 5 minutes. Add water and scrape up any browned bits from the bottom of the pan, the cook 3 minutes longer to dry off liquid. Taste and then season with salt** and pepper and remove from heat.

Spoon mushroom mixture over toasts and sprinkle cheese on top. Broil for 2 minutes or until the cheese is melted. Transfer crostini to a platter, sprinkle with parsley and serve. 

* Figure out actual timing depending on bread type selected. Used Chicago Italian bread, drizzled with olive oil and toasted 8 – 10 minutes. Just keep a close eye on it. 

**Didn’t need salt, but added freshly squeezed lime juice.

Used Italian Fontina. Next time, I plan to use thyme to top the toast since I already use it in the mushrooms. I like that little lemon note that thyme provides.

9 June 2017

Made at work for lunch – 

Source: 

Amazing Roasted Mushrooms

I follow several food bloggers and one that I really admire is Kevin’s Closet Cooking. I really have an affinity for Kevin. His recipes are pretty simple, not lots of ingredients, not too many steps, but these are the kind of recipe that I like. I like that he is kind of all over the place. From one day to the next, you never know what you are going to get and for me, that is really great. A challenge, trying something different, something outside of what you normally make – yeah, I really like that.

D&D_1542It does not take lots of ingredients or lots of directions to make something that tastes really good, at least to me. None of this means I do not adjust Kevin’s ideas to my own. It is cooking and experimenting, after all.

I am a huge fan of mushrooms. That said, I do not like raw mushrooms at all. Ugh. So gross. I love to saute them. Funny how that changes the entire equation. There are so many dishes I love cooked mushrooms in. Pasta with asparagus and mushrooms with a sauce of mascarpone cheese, lemon, and lots of real (read: imported and expensive) Parmigiano-Reggiano. I make a great vegetarian pate with mushrooms – so good on toast with fresh lime juice. I could just go on and on, and I expect that I will. That is just me. You do not spend a decade as a vegetarian and not have recipes that still make you stupidly happy. Many of my recipes are on the vegetarian side. That makes me happy, but I do love a good steak every now and again. And bacon, and um, sausage … here we go again. Pretty much any version of pork.

8 ozs crimini mushrooms, washed and stem removed*
2 Tbs unsalted butter, melted
2 cloves of garlic, minced
2 tsp dried thyme or not as you prefer
1/2 cup panko breadcrumbs
1/4 cup finely grated Parmigiano Reggino

Preheat oven to 400 degrees. Spray a baking dish with cooking spray just to avoid sticking. Place cleaned mushrooms in the baking dish and spoon the butter, garlic, and thyme mixture over the mushrooms. Season with kosher salt and freshly grated black pepper.

Bake for 10 minutes.**   Remove from the oven. Add the breadcrumb Parm mixture*** and press down and bake until lightly golden – 8-10ish minutes. Garnish with chives, parsley, or scallions. And a splash of lemon juice would not go amiss.

*I cannot help it, I just remove stems from crimini and button mushrooms. Maybe not necessary, but I have always done it. You could also use button mushrooms for this recipe. I just went with what was on sale this week.

**This is one of those dishes you need to serve right out of the oven … with a little bit of cooling time so you do not burn yourself. That said, I think you could put it all together in a baking dish a day ahead and then fire up the oven for the first 10 minute part, so that makes it dinner party friendly. I did it over two days and really was wonderful.  Cover the slightly baked mushroom with foil and let them get close to room temperature before putting them in the fridge and then finishing the dish when you want the next day. I do love recipes that give me flexibility.

*** You might have extra, but I wanted to be sure I had enough and now this gives me an excellent thought – what to do with the rest. It is in the fridge for now, but the possibilities are pretty much everywhere. Maybe some kind of crostini. So Kevin, what do you think?