Spinach Stuffed Portabello Mushrooms

Was planning on making Hazelnut Chicken Schnitzel and then looking closely at recipe and directions decided it against it as I really like my "Oven Fried Chicken" dish and not nearly as many calories.  http://whats4dinnersue.blogspot.ca/2014/07/oven-fried-chicken-with-tomato-gravy.html

What to do?  It is now 3pm and I have to give hubby his grocery list within the next 20 mins and of course at the same time answering 2 or 3 emails that needed urgent attention and my phone is ringing... but I digress... felt like stuffed mushrooms; quickly searched the web and this is what I decided to try.  Easy, quick and very filling!  Could easy be vegetarian fare as taste would not suffer if pepperoni was omitted.   Served with simple salad and voila, dinner was done!

Ingredients:

4 portabello mushrooms

3T olive oil

2 T Italian seasoning

1 egg

2 garlic cloves, minced

1 10 oz bag of spinach greens, chopped

1/4 c pepperoni, chopped

1/4 c grated parmesan cheese

1/4 c shredded mozzarella cheese, divided

5 T breadcrumbs, divided

Directions
preheat oven to 350
scrape off the brown ribbing with spoon from mushrooms
Mix olive oil and Italian seasoning and brush on both inside & outside of mushroom caps
place on pan and bake for 12 - 15 mins
remove from oven and wipe away any excess water

In the interim,
mix egg, garlic cloves in a bowl
Add spinach greens (know it seems like a lot but works)
Add pepperoni, parmesan cheese , 3T of the mozzarella cheese and 2 T of breadcrumbs
Evenly divide mixture and place in mushroom caps
top with remaining mozzarella cheese
sprinkle with remaining breadcrumbs
return to oven and bake for 10 mins more

adapted from/courtesy of:
http://allrecipes.com/recipe/220810/spinach-stuffed-portobello-mushrooms/

Roasted Cornish Hens & Tumeric Roasted Vegetables

Tonight's meal was the perfect ending to a day rafting down the Grand Bend River!  It was quite the work out due to the wind and this meal was simple; satisfying and fortifying!

Brined 2 Cornish hens last night.  Arrived home and preheated oven to 425.
we took our dog out for a walk (at this point skies looked threatening; thunder and lighting storm approaching)
Pat hens with paper towel rub with olive oil and place in roasting pan
Cook as follows:
1st 30 mins at 425; then turned heat down to 400 and cooked another 30 mins; and then turned down heat to 375 and cooked another 30 mins; do not open oven!

in the mean time made Turmeric Roasted Vegetables - this side could very well be a main dish in my world!

Ingredients:

6 c broccoli florets

2 large carrots, cut in half diagonally and then into 1 inch chunks

1 t turmeric

3 T grapeseed oil

1/2 c raw unsalted almonds

1/4 red onion, minced

1/4 c flat leafed (Italian) parsley 

2 T lemon zest

juice of 1/2 lemon

2 garlic cloves, minced

Directions:
Preheat oven to 425.
In a large bowl, toss broccoli, carrots and turmeric with 2 T oil.  Arrange on a single layer on a baking pan.  Roast until golden and tender (30 to 35 mins)
Meanwhile; in a food processor, process almonds until finely chopped.
In a small non stick pan, saute onions with 1 T oil until tender (4 - 5 mins)
Remove pan from heat and stir in almonds, parsley, lemon zest and garlic.
Transfer roasted veg to serving platter.
Top with gremolata (parsley/almond mixture)
drizzle lemon juice over top

enjoy!

courtesy of:
Clean Eating May 2017
https://www.clarkscondensed.com/food/the-only-recipe-for-cornish-hens-you-will-ever-need/

Broccoli, Kale & Cheddar Quiche with Quinoa Crust

Not keen on Quinoa but now a fan of it as an alternative to a pastry pie crust.  Quiche was everything it should be and will freeze & save the leftovers for breakfast on to the go over the coming weeks.

Ingredients:

1 cup & 2 T vegetable broth

2/3 c quinoa

1 bay leaf

3 eggs + 4 egg whites

1/2 c shredded cheddar cheese

1 T halved olive oil

1 leek, lengthwise and thinly sliced

1 c broccoli florets, (1/4 inch in size)

1 c baby kale (or spinach)

1/2 milk

2 t Dijon mustard

1/2 t salt

1/4 t pepper

Directions:

Preheat oven to 375.  Spray a glass or quiche pan with cooking spray and set aside.

In a small saucepan, combine  broth, quinoa and bay leaf; bring to a boil. Reduce heat to low and let simmer until tender and liquid is absorbed.   (about 10 mins)  Transfer to a bowl and cool.

Whisk 1 egg and stir into cooled quinoa.  Stir in 1/4 c of cheese.  Press mixture into bottom and sides of baking dish.  Bake until crust is dry to the touch, about 25 mins.

Meanwhile, in a skillet, heat oil on med low heat.  Add leek and saute until softened.  Add broccoli, kale and 1/4 c of water; cover and cook until tender (about 4 mins).  Scrape into crust.

In a small bowl, whisk together remaining 2 eggs & 4 egg whites, milk, mustard, salt and pepper.  Pour into crust and sprinkle with remaining cheese.  Bake until top is golden and knife inserted in middle comes out clean (about 30 mins)

Can be kept in the refrigerator for 3 to 4 days.
Cut into 6 wedges.


245 Calories per serving
courtesy of:  Clean Eating Jan 2017