Marinate Those Mushrooms

I love marinated mushrooms and once I figured out the secret to making them I whip them up regularly. They’re so good on salad, antipasto, or on their own. Also, it’s easy to make marinated mushrooms in any quantity! That’s a perk for me who is the only fan of mushrooms around.
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I used balsamic vinegar to change it up but I normally go with cider vinegar or red wine vinegar. Once they marinate over night I usually drain out the excess marinade but I keep them in the same jar.

Ingredients:

6 large mushrooms, cut into quarters
¼ cup olive oil
¼ cup vinegar (any variation)
1 tsp garlic
salt & pepper
dried spices that will compliment the vinegar choice
1 tsp sugar
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Directions:

Drop mushrooms into boiling water for 2 minutes and drain.
Mix oil, vinegar, garlic, sugar, and spices in a glass jar. Shake vigorously.
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Add mushrooms and refrigerate at least 2 hours.

I often use white button mushrooms but I had a few big ones that I just cut up and put onto my salad lunches this week. Lettuce is my least favorite part of the salad so I often just put a few veggies together and call it salad but I had some quinoa and some spinach and thought marinated mushrooms would be a great addition!

Do you know quinoa? I got red quinoa and have enjoyed it all week. My friend Ms. J LOVES quinoa and makes it all the time!
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Easy 3 Ingredient Dip

I made an ap for Easter and wanted something lighter and healthier than I’d usually head towards. This is a white bean based dip with homemade pita chips. This ended up being a good one to bring somewhere since it is served cold and the pita chips could be made ahead of time or purchased.

Ingredients

1 can white beans, drained
1 jar roasted red peppers (with liquid)
½ cup fresh parsley
1 tbs garlic
2 wheat pita pockets

Directions

Rinse and drain white beans
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Add beans, red peppers with liquid, parsley, and garlic to a food processer.
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Blend, stirring partway, and leaving some chunks.
Refrigerate 2 hours before serving.
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I toasted some of my own pita chips. Tearing the pitas all the way apart made for a thinner chip with fewer calories. The dip was good, fresh, and super easy. It would be great on bread, stirred into pasta or soup, or anything!

I think you definitely have to like these ingredients to enjoy this but this handy dip includes a simple list of ingredients to have on hand.

What to Munch for Lunch

I was lacking on groceries (as well as energy, time, and creativity) but I really wanted to relax and whip up something for lunch for a few days. I found a zucchini that was nearing the end of it’s life in the fridge. I let that be my muse since I also wanted to put my new mandolin to use!
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Ingredients

1 sheet puff pastry
4 tbs pesto
1 cup grated gruyere
1 zucchini, sliced thin

Directions

Lay puff pastry out on a cookie sheet.
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Spread pesto to cover entire pastry sheet
Sprinkle cheese to cover entire pastry sheet
Carefully lay zucchini slices, overlapping slightly
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Bake 15-20 minutes at 350

This was just what I wanted. It was easy, had some great flavors, and packed well for lunch! I was meticulous about the rows of zucchini but I should have pushed the rows closer together. Budget for the puff factor.

I cooked it for about 15 minutes, knowing that I would put it in the toaster oven at work so I aired on the under-cooked side.

Although I haven’t made interesting just-for-lunch recipes lately this reminded me how just a few high quality ingredients make for a tasty dish. Any cheese would have worked well. Even other prepared sauces would work too.

What else should be some quick lunch fixes?

Spinach & Cheese Muffin Bites

Spinach-Cheese Bake

I really love quiche but when I pack it for lunch it seems soggy and the crust flakes. I tried this crustless spinach and Monterey jack cheese version and made it in a muffin tin.
crustless_quiche_done_290_200There isn’t anything super special in this but I was glad I went with a lighter protein & veggie option for a few days worth of lunch. It would be good for a bunch item but this didn’t rock my socks.

Ingredients

4 cups fresh baby spinach
2 cups shredded Monterey Jack cheese
1 1/3  cups  all-purpose flour
1 1/2  cups milk
4 eggs
1  teaspoon  salt
2  teaspoons  Dijon mustard
1/4  teaspoon  freshly ground black pepper
1/8  teaspoon  ground red pepper

Directions

Preheat oven to 350°.
Spray 13 x 9-inch baking dish or muffin tins with cooking spray. Place chopped spinach evenly in bottom of dish; sprinkle evenly with cheese.
crustless_quiche_spin_290_200Combine flour and remaining ingredients in a medium bowl; stir with a whisk until blended.
crustless_quiche_liq_290_200Pour milk mixture over cheese. Bake at 350° for 40 minutes or until lightly browned.
crustless_quiche_assemb_290_200I omitted 1 teaspoon of baking powder, by accident. These turned out a bit more spongy than I expected, probably because I forgot the baking powder.

Fav Comfort Apps

A lot of restaurants seem to be advertising their 500-calorie meals or the weight watchers specials but sometimes, you just need serious comfort food. Tavern On the Square is one of my regular comfort food places, and Phantom Gourmet agrees!

#1 Risotto Fritters

Parmesan risotto stuffed with pesto and mozzarella lightly breaded and fried. Served with tomato cream sauce and baby arugula.

The risotto is nutty with the perfect amount of pesto. The arugula is peppery and added a nice contrast to the salty parmesan.

#2 White Truffle Tator Tots

A heaping portion of our tator tots drizzled with aromatic white truffle oil and Parmesan cheese.

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The tator tots are truly a heaping portion. I think the truffle oil is a bit lacking and I’d prefer a better ratio but I wouldn’t pass on these…they’re just too addicting.

#3 Tropical Chicken Skewers

Chicken tenders coated in shredded coconut and panko breadcrumbs, fried to a golden brown and served with a pineapple curry sauce and fruit salsa.

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I was pleasantly surprised by these. The coconut was perfect and a great sweetness with the zip of the sauce.

These apps are really fun and make a meal to share.