Spinach Stuffed Mushrooms

Spinach Stuffed Mushrooms are not just a great hot appetizer that can be made ahead.  The cream cheese in the stuffing creates a creamy light sauce when tossed with hot pasta, rice or other hot grain so you can toss leftovers, whole or halved, into your next meal.

Spinach Stuffed Mushrooms
Makes 14-18 

Ingredients
10 ounces portobello mushrooms, capped removed
1-2 teaspoons olive oil
8 ounces fresh spinach
2 ounces cream cheese
1/2 teaspoon dried dill (4 springs fresh dill)
salt & pepper

Method
If serving right away preheat over to 350˚F.

1. Place mushroom caps on a baking dish coated with oil.
2. Steam well washed spinach until just wilted.  Drain very well, squeezing to expel water, and chop well.
3. Mix together cream cheese, dill, salt and pepper.  Add warm spinach and combine.  Taste and adjust seasonings.
4. Use a teaspoon to generously stuff mushroom caps, setting each one back in baking dish.  
5. At this point you can cover and refrigerate mushrooms to bake and serve the next day.  
6. To bake: preheat oven to 350˚F  .  Bake 12-15 minutes until cream cheese is heated and slightly melted.

Shrimp & Pesto Romaine Boats

Here is a simple do-it-yourself appetizer or buffet item for Spring parties like graduations, engagements, weddings and bon voyage parties.

Shrimp & Pesto Romaine Boats can even be made from fresh and pure store bought ingredients.

Shrimp & Pesto Romaine Boats
Serves 8

Ingredients
1 pound shrimp
1 8 oz container pesto (any variety)
2 heads romaine, large out leaves removed

Method:

1. If you are using raw shrimp, steam and peel. Chill in refrigerator at least one hour. If you purchased cooked shrimp, begin at next step.
2. Place shrimp on a pretty serving dish and be sure shrimp stays well chilled.  Set the serving dish over a larger platter filled with ice and some water.
3. Tear individual leaves from romaine lettuce heads and place on a platter next to our surrounding a dish of pesto
4. Let guests serve themselves by scooping some pesto onto a leaf then  garnishing with shrimp.

Variations on the theme:

• Tuna or chicken salad with crunchy toppings like chopped celery and pickles, red bell pepper
• Replace pesto with hummus and top with slices of grilled chicken
• Replace pesto with homemade Russian dressing and top with crabmeat

Lemon & Paprika Garbanzo Bean and Spinach Stew

Simple spring dinners combine with beans, spring vegetables and greens for pure and simple one-skillet entrees.  Top these bean stews with poached eggs for a little extra protein.

In this recipe, canned beans are used.  You can substitute freshly made if you'd like.  1/2 cup dried beans will yield about one 15-ounce can of beans.

Lemon & Paprika Garbanzo Bean and Spinach Stew
Yield: Serves 4

Ingredients
1 can low sodium garbanzo beans, rinsed
1 can vegetable or chicken broth
1 lemon, sliced
1 tablespoon tomato paste
1 teaspoon smoked paprika
2 9-ounce packaged baby spinach
optional: 4 eggs

Method

1. In a large skillet, combine drained beans with next four ingredients, broth through paprika.
2. Cook uncovered on low heat  for about 10 minutes, until beans are heated through and liquid is reduced by about one third.
3. Add spinach and cover.  Heat until spinach has wilted.  This will take just two to three minutes. 
4. Uncover and add eggs.  Use a spoon to create 4 small craters or divers in the bean and spinach mixture. Crack one egg into each shallow crater.  Re-cover skillet and cook two minutes until egg whites are cooked through and yolks have just set.  
5. Serve immediately with crusty bread. 

How to Hack Artichokes

If you've never cooked your own artichokes, this is the time of year to start experimenting.  They are easier to tackle than they look and are the world's best finger food. 

I am compelled to write this week's post by the most recent 'artichokes made easy' article I read in which the author recommended starting small, as in prepping baby artichokes.  This is an arduous task that pays off for only the truest of artichoke lovers.  If you want baby artichokes, by the frozen!  For beginners who want a freshly cooked artichoke, I say start big.  Find the biggest and heaviest artichoke in the bin and prep only one per person.

Here's how to tackle your first artichoke.

How to Buy Artichokes:  Artichokes can be very round or a bit pointy.  Either is fine.  Hold each one and pick only ones that are heavy for their size.  That means they have more water content and are fresher.  See any leaf tips that are bronze or tan?  Pick that one.  It means the plant went through a mild frost and has developed a deeper flavor.  Artichokes like a bit of heat and a bot of cold when growing.

Scroll down for simple cooking instructions.  If you already know how to steam or boil artichokes, enjoy this fresh spin on a classic that uses fresh artichoke and fresh spinach:

Easy Spinach Dip Artichokes
Serves 4
 
Ingredients
2 artichokes, cooked , halved and choke removed  (See method below if new to artichokes)
3 tablespoons good mayonnaise
3 tablespoons sour cream
1 tablespoon grated cheese like mozzarella, cheddar or even some cream cheese
1/2 cup steamed spinach (start with 2 cups raw)
1/4 teaspoon dried dill
salt and pepper to taste
optional: 1/3 cup grated parmesan cheese or panko bread crumbs
 
Method

1. Preheat oven to 425 degrees F
2. Place artichoke halves on a foil lined backing sheet.
3. In a small bowl, mix remaining ingredients.  Taste and adjust seasoning. 
4. Scoop dip into hollowed out artichokes.
5. If using, top with bread crumbs or grated cheese (or both)
6. Bake 20 minutes until artichokes are hot and dip is bubbling.  Cheese and bread crumbs will be browned. 
7. Serve as is or add in extra dippers like bread sticks.

How to Cook Artichokes:

• Get out a large pot with a top. Cut off the bottom stem of each artichoke, leaving about 1/2 inch.  If there are sharp points at the tips of the leaves you can cut these with kitchen shears but I usually skip this step.  I also do not bother to snip the little outer leaves around the base. 
• Before adding water to your pot, place the artichokes inside so they are standing on their cut stems.  This is to make sure each will fit and you can cover the pot.
• Now add water.  You can steam artichokes and this is the fastest way to cook them- about 30-35 minutes. Boiling is also a good option and takes about 45 minutes. 
• Test leaves for tenderness about midway through.  To test, grab the tip of an inner leaf, one about halfway up the stacked leaves, and tug.  If it comes out easily, taste it for tenderness.  You should be able to bite the leaf lightly and pull the flesh off between your teeth.  If it's too hard to pull away, keep cooking for another 10-15 minutes and test again. Use large tongs to hold onto artichoke as you pull out the leaf.  They are in hot water and will be quite hot to touch.

 













Now what?

• Artichokes can be eaten right away.  See below for eating tips. If you want to make life really easy do what they do in Rome and let them cool before messing with them further. Refrigerate a few hours or overnight . 
• When the artichokes are cool enough to handle, cut them in half lengthwise with kitchen sheers or a very sharp knife.  Use a spoon to remove the inner purplish-green leaves and the fuzzy choke.  You now have perfectly prepared artichoke halves with hearts and edible leaves intact. 
• Serve cold with a mayonnaise or reheated with melted butter and lemon.  Reheat over a steamer or in the microwave for a minute or two. Try the recipe for hot spinach  dip served in artichoke halves.  Great as an appetizer you can make ahead or serve two for a vegetarian main course.

Eating Tips

• Serve freshly steamed whole artichokes on a plate with a side of melted butter or mayonnaise mixed with a little extra virgin olive oil and lemon juice.  Dip artichoke leaves and have a shared discard bowl available for the leaves.  No one likes a cluttered plate and you will need room for the best part-- the heart of the artichoke.  Once all the leaves are enjoyed, you are left with the 'choke' which looks like a fuzzy saucer with a tent of purplish-green leaves.  Pull away these leaves en masse then use a butter knife to scrape away the seed pods.  You are left with a little moon crater of goodness, the heart of the artichoke.  Cut this into bite-sized pieces and dip in the butter.  Pure heaven. 

Wine and Artichokes

•  Cynarin, the acid in artichokes which creates its unique aftertaste makes artichokes notoriously hard to match with wines. Artichokes make the foods and drinks paired with them taste sweeter and this mixes up wine in particular.  For years experts recommended not serving wine with artichokes and in fact beer is not a bad idea.  Recently some bold oenophiles have started pairing sherry or very high acid, dry wines with the vegetable to balance out the cynarin effect. 

Our Favorite Chicken Sandwich Sports Watercress & Avocado

Chicken and watercress sandwiches on brown bread are a specialty of downtown Scranton, PA's PJ Scanlon's Restaurant.  They've moved around the city's square but still attract the courthouse and professional crowd alongside tony shoppers.  For years we did our best to imitate the original whenever watercress was in season.

Thinly sliced poached chicken breast on a light whole wheat bread-- just warmed-- and a schmear of mayonnaise to hold in a handful of peppery watercress.  We thought this lily could not be gilded. Then one day we added a few slices of avocado.

Perfection.

Our new favorite springtime chicken sandwich.

Thank you PJ Scanlons.  We never miss going back for the original to remind ourselves of how great, pure food should be made and served with joy.

Extra Light Waffles

These special occasion waffles are light as air thanks to separating the egg yolks and egg whites for a little extra whip. The stiffly beaten egg whites are folded back into the waffle batter just before cooking.  We reserve these elegant waffles for special occasions and Easter, the egg king of holidays, is one of them.  They freeze well so if your next special occasion is a little too hectic for a leisurely breakfast prep, make them ahead.

Those are not jelly beans on our waffles; they're blueberries heated with a little maple syrup and jam. For breakfast add a little plain yogurt and if you are having these for dessert, some freshly prepared whipped cream is the topper of choice.

Extra Light Waffles
Yield: 8 large waffles

Ingredients
1 1/2 cups milk
3 eggs, separated
4 tablespoons melted unsalted butter
1 3/4 cups cake flour*
2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoon sugar

Method
Use 2 large mixing bowls and one 2-cup liquid measuring cup to makes this recipe with ease.  

1. Measure out milk in the measuring cup.  Separate eggs and add yolks to measuring cup and whites to the first large bowl.  
2. Add melted butter to measuring cup and stir ingredients together with a fork.  Be sure the egg yolks break and are throughly mixed in.  
3. In second large bowl, combine cake flour with baking powder, salt and sugar.  Stir dry ingredients together well. 
4. Use a whisk to beat egg whites until stiff, but not dry.  If you have a hand mixer with a whisk attachment, use this but be careful not to over whisk.  
5. Pour milk mixture into flour mixture. Combine with a few swift strokes.  Do not over mix.  Batter will look pebbly.  
6. Turn on waffle iron so it preheats while you finish the batter.  Add egg whites to batter and fold into batter until barely blended.  It is OK if you see a few pockets of egg white.
7. Cook waffles according to your machines instructions.  Our round waffle iron cooks these waffles in a little over three minutes each.  We use about 3/4 of a cup of batter for each thick waffle. The batter is thick enough to puff up your waffle iron and will not drip out like a traditional thinner batter.  Experiment starting with 2/3 cup of batter and add more if you are able.  

*Cake flour is the other ingredient that makes these waffles light.  You can use regular cake flour if you do not have cake flour on hand.  Waffles will still taste amazing.

Phyllis' Almond Butter & Yogurt Protein Dip

Lazy days poolside or hectic days deskside both benefit from a pure snack that's easy to whip up.  Our much loved cousin Phyllis shared her recipe for Almond Butter & Yogurt Protein Dip that will carry you through the afternoon.

Be sure to use plain yogurt, not flavored or even vanilla, to keep this dip really pure.  If you want to add a drop of vanilla extract, that's fine with us.

Phyllis' Almond Butter & Yogurt Protein Dip
Ingredients
Yield: a little over 1 cup

1 cup plain yogurt
2 tablespoons almond butter
1/4 teaspoon cinnamon
optional: milk to thin and stevia or honey for extra sweetness

Method

1. Combine yogurt and almond butter in a small bowl.  Use a fork or small whisk to combine yogurt and almond butter.
2. Add in cinnamon.  If the dip is very thick, add a little milk - up to a tablespoon-- to thin dip to your desired consistency.
3. Taste and add in a small amount of honey or stevia to sweeten.
4. Serve with slices of apple, banana even graham crackers.

Thanks Phyllis!

Egg Avocado Toast

 

It's hard to get more pure than a three ingredient breakfast like this.  A perfect fried or poached egg on whole grain toast with mashed avocado. Salt & pepper optional.

Spring forward!

Egg Avocado Toast
Serves 2, easily halved or doubled

Ingredients
2 slices whole grain toast
1 avocado, mashed
2 fried or poached eggs

Method

1. While bread toasts and eggs cook, mash a ripe avocado roughly with a fork.
2. Spoon a generous layer of avocado on warm toast.
3. Top with cooked egg.  Link here for a great tutorial on how to cook our "froached eggs."
4. Enjoy!

Mushroom Rice Pilaf

Toss dried mushrooms right into the cooking rice to impart a deep mushroom flavor to the liquid.  Chopped celery and onion and a few herbs like thyme and margoram create an interesting yet fast side to pork, chicken even salmon. 

Mushroom Rice Pilaf
Yield: 4 servings

Ingredients

2 celery stalks, chopped
1/4 onion, diced
1 tablespoon butter
1 cup rice
2 cups liquid-- water or broth
1 ounce dried mushrooms
1/4 teaspoon salt

Method

1. Place celery, onion and butter in a large pot over medium heat.  Use a large spoon to stir the mixture and begins to soften the onion and celery.  
2. Stir in the rice and continue to stir to coat rice in butter and brown slightly.
3. Add liquid and bring to a boil.  
4. Lower heat to simmer.  Add dried mushrooms.  Cover and simmer 10 minutes.
5. Stir in salt, cover and continue to simmer until rice is tender.  For white rices, this will be 10-15 minutes longer.  For brown rice, this will be 20-30 minutes longer.

Elegant Life Leftovers:  Extra rice can be mixed with cooked beans for a terrific cold salad or main coarse vegetarian entree.

Black Pepper & Cherry Savory Crackers

These tender crackers are for soft goat cheeses and tubs of homemade (or farm stand) ricotta cheese.  Black pepper and dried cherry feature here but feel free to swap in chopped rosemary and dried figs or walnuts and dates.  Try serving the crackers with drier cheeses too--Manchego comes to mind.

Black Pepper & Cherry Savory Crackers
Yield 2 dozen crackers

Ingredients
½ cup unsalted butter (1 stick)
¼ teaspoon salt
1/2-1 teaspoon freshly ground black pepper
1 ¼ cups flour
¼ cup brown sugar
1 large egg
½ cup dried fruit, chopped(cherries, cranberries, nectarines,
¼ sliced almonds, lightly toasted

Method

1. Place the butter in a large mixing bowl and use an electric beater to mix until fluffy.  
2. Add salt, pepper and brown sugar and continue to beat until sugar has melded with butter.  
3. Add flour as you continue to beat so that the flour is nicely coated in butter mixture.  Do this in three batches but work quickly so you do not over work the flour and create a tough cracker.
4. Add egg and mix in.  
5. Use a large spoon to mix in dried fruit, nuts and any extra flavorings (herbs, citrus zest, etc).  
6. Using your hands, form the dough into a log.  Wrap in plastic wrap and refrigerate at least one hour or overnight.  
7. Once chilled, preheat oven to 350˚F.  
8. Slice dough in ¼ inch slices and lay on a parchment lined baking sheet.  
9. Bake 10 minutes until crackers are just browning on the bottom.  
10. Remove to a cookie rack to cool.  Crackers will crisp as they cool.  Store in an airtight container. 

Avocado Pasta with Bacon

An avocado sauce on pasta has a creamy texture similar to Alfredo sauces.  This recipe uses lemon juice, olive oil and pasta cooking water to thin down the mashed avocado.  A sprinkling of Parmesan cheese, salt, pepper and basil provide complimentary flavors.  The thick noodles shown are bucatini, long spaghetti with a hole down the middle, like a long pipe.

Bacon is my favorite garnish for this cheesy version.  Later in the spring, I'll cut back on the cheese and add tiny tomatoes, corn kernels and sliced black olives and serve this alongside burgers or grilled chicken.  
 
Avocado Pasta with Bacon
Yield: Serves 4 as a side dish, 2 main course servings

Ingredients
1 very ripe avocado
juice of 1/2 lemon (about a tablespoon)
1 tablespoon olive oil
1/4 cup grated Parmesan cheese 
salt & black pepper to taste
large pinch of dried basil or 5-6 fresh leaves, sliced
optional: 1 clove crushed garlic
1/2 cup pasta water (reserve from cooked pasta)
4 ounces uncooked bucatini or favorite pasta
4 slices cooked bacon

Method

1. In a small bowl or food processor, combine avocado, lemon juice and olive oil.  Pulse to combine.
2. Add cheese, salt, pepper, basil.  Pulse again and taste.  Add more more salt, pepper, cheese or lemon juice to suit your taste.  
3. Cook pasta following package directions.  When the pasta is ready, scoop out a 1/2 cup pasta water and set aside.  Drain pasta.  
4. Stir half the pasta water into the avocado sauce.  
5. Add avocado sauce to drained pasta and stir to combine.  Add the remaining pasta water as needed.  The sauce should be creamy and coat all the pasta. 
6.  Add bacon at this stage or serve and garnish with bacon and extra cheese.

Try this:  If you are serving this as a main course for two, add a poached egg to each plate of pasta. The egg yolk will break and ooze onto the pasta and mix with the bacon. 

Sweetheart Chicken Salad

This chicken salad is easy to make at any time of the year and especially welcome as the days begin to get longer.  The recipe stands on its taste alone but also gets points for heart health.  It has no mayonnaise, uses lean chicken breast meat and delivers antioxidants via dried cherries and pecans.  Cap that off with a little fiber from the pears and celery.

Serve it on warm rolls, wrapped in lettuce cups or alongside some cottage cheese (the pears form a nice taste bridge to cottage cheese).

You can use fresh, poached or roasted pears in the recipe.  We love it with our roasted pears recipe and our 20-minute poached pears recipe but you can use canned pears in juice.  (Rinse them off if in syrup.)

Sweetheart Chicken Salad
Serves 3

2 cups  cooked, chopped skinless chicken breast
2 small pears, peeled and chopped (canned, roasted, poached or raw)
2 celery stalks, chopped
1/3 cup dried cherries
1/3 cup chopped pecans

Dressing:
2 tablespoons apple cider vinegar
1/2 teaspoon Dijon mustard
6 tablespoons olive oil
salt & pepper

Method

1. Place all chopped ingredients in a large bowl-- chicken, pears and celery.  
2. Roughly chop cherries if large.  Add to mixture with pecans.
3. Make dressing: combine vinegar and mustard in small bowl.  Add 2 tablespoons of olive oil and whisk to emulsify.  Slowly add remaining oil as you continue to whisk to create a creamy dressing.  Stir in salt and pepper to taste.  Use a heavy hand with the black pepper; it compliments the tart cherries and mustard.  Pour over the chicken mixture and toss to coat.  
4. Let chicken salad stand about 15 minutes to meld before serving.  Recipe can be made up to a day ahead.  Cover and refrigerate.

Valentine's Day note: If you are poaching or roasting fresh pears, make a few extra for dessert.  Drizzle with chocolate sauce and serve with some vanilla ice cream or vanilla yogurt for a sweetheart dessert.