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Food, Savory

Easy Mushroom Rice

Okay, I might have gotten lazy on this one. Went to the gym with my roomie and said I wanted rice for dinner. I’ve been on this no meat kick, and somehow started eating mushrooms. Also, I’m finding it’s easier to make food when I don’t have to wait for chicken to cook all the way through or the meat to stop mooing. So I decided to make dinner… easy rice from a bag. But apparently that wasn’t good enough. Seemed like I had to at least pretend I was going to cook…

This is the final product. A delicious mass of ricey goodness.

So I started with dicing up the last of the onion in the fridge, about a quarter of an onion, maybe a little less. Tossed that in a pan with olive oil to caramelize the onions. Right at the end, I added about a quarter cup of chopped mushrooms to the pan to cook them through. In another pan, I made this:

See what I meant about easy rice….

Cooked the rice through, then tossed in the onions and mushrooms. Delicious!

nom nom nom

 

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October 7, 2012 by
Food, Savory

Spicy Jalapeno Grilled Cheese

I needed something spicy that was meat-free. Going on this kick to see how long I can go without eating chicken, beef, pork, or anything that moves. Eggs and milk are allowed. Seriously, I’m not crazy enough to go vegan here. Just trying to trade some higher calorie food for nutrient rich foods. Although I’m not sure what I made was actually healthy….

Spicy Jalapeno Grilled Cheese

Gather:
Rye bread
Cheddar Cheese
Onion
Jalapenos
Olive Oil
Margarine

Heat the pan with some olive oil and throw in sliced onions. Cook on low with some garlic powder. I cannot stress this enough, you’ll  burn or crisp the onions if you don’t. We’re looking to caramelize them. Right at the end, throw in some diced up jalapenos (right from the jar, not fresh). Pull them out of the pan, place on rye bread with cheddar and throw back in the pan. (Don’t forget to butter the sides of the bread that will touch the pan.

Cook till toasted and you’re golden. I swear, it came out delicious.

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October 3, 2012 by
Food, Savory

Rye Grilled Cheese

The first thing I remember making on my own was a grilled cheese sandwich. It was fairly simple: white bread, American cheese, and butter so it didn’t burn the bread. And with it getting a bit chilly out, grilled cheese seems like the best bet. I’d add tomato soup, but I was a bit lazy when I made this.

I had a craving for rye bread, and in particular Rye Grilled Cheese, I’m not really sure why. Usually I’m one to buy a loaf of French bread, but the grains were calling. Diced up some onion and grabbed a few slices of a Roma tomato. Also might have switched out my regular American cheese for cheddar. Butter the sides of the bread that will hit the pan, put it all together, grill it up, and you’ve got a nice snack. Or lunch.

 

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September 30, 2012 by
Food, Savory

Savory Mushroom Pizza

I keep hearing these rumors that if I trade meat for veggies, I might be able to cut down my calorie intake. As a believer in most things fairy tale, magical, and imaginary, I’ve been naive enough to believe this. So I thought, why not, what’s the harm in making a mushroom pizza.

With Halloween just around the corner, I’m working every angle I can, so I gave this recipe a go. Let’s just say I never eat mushrooms, but for some reason, after my almost two hour workout this is what I wanted to eat. And I have to admit, a mushroom pizza really isn’t that bad.

Mushroom Pizza

Gather:
Multi-grain pizza dough
Olive oil
Parmesan Cheese
Fat-free mozzarella cheese, shredded
1 cup mushrooms
Half of 1 green bell pepper
Roma tomato, diced
1/4 large sweet onion, sliced into rings
Fresh garlic

Preheat oven to 350. Cook onions and garlic in olive oil on low until onions are see-through. Spread out the dough on the sheet, I like to put some flour down on the bottom so it doesn’t stick to the cookie sheet. Pour some of the oil from the onions and garlic on top of the dough and cook for 10 to 12 minutes, or until partially cooked through.

Add green peppers to the onions and cook through. When they’re almost done, thrown in the mushrooms and cook until tender. I tossed a dash of oregano and parsley on top of the dough, grated some fresh Parmesan, the cooked veggies (and some fresh Roma tomatoes), top that all with the mozzarella.

Bake for another 15 to 20 minutes, or until cheese is melted through and dough gets a little crunchier.

 

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September 29, 2012 by