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Kale-Stuffed Portobello Mushrooms April 23, 2012

Posted by Angela @ Making Food for Friends in dinner, quick meal, vegetarian.
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1 comment so far

Kale Stuffed Portobella Mushroom

I bought some big portobello caps at the market on Saturday with the intention of making some sort of Mexican-inspired stuffed mushroom, but when I got home and checked the contents of my fridge, I decided on a different route.

I had a container of cooked brown rice (leftover from making this fried rice the night before) that I thought would go well with kale and a tomato sauce.  So that’s what I did, and it was delicious.  Only I know this, though, because even though I made two stuffed mushrooms, I dropped the one in the picture above on the floor right after taking this picture, and Ryan was nice enough to let me eat the one remaining mushroom and scrounge together something else for himself.  Sorry, Ral!

Kale-Stuffed Portobello Mushroooms

Ingredients:

Two portobello mushroom caps
1 cup cooked brown rice
1/2 bunch of kale, cleaned and chopped
1/4 onion, diced
1/2 cup tomato sauce
salt and pepper
Mozzarella or some Italian blend of cheese for the top

Pre-heat the oven to 375 Farenheit.

Clean your portobello caps.  I scrape the gills out of mine with a spoon.  In a medium-sized pan, saute the onion over medium heat until it is slightly browned.  Add the kale, and continue to cook until the kale is about half the volume it was before.  Add the brown rice, tomato sauce, and season to taste.

Scoop the mixture into the caps, and top with shredded mozzarella or Italian cheese.  Bake in the oven for 10-12 minutes or until the cheese is lightly browned.

Here’s the mushroom pre-cheese:

stuffed mushroom

Easy (and Healthy??!) Banana Chocolate Chip Cookies April 23, 2012

Posted by Angela @ Making Food for Friends in dessert, vegetarian.
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Banana Chocolate Chip Cookies

I have a problem. My sweet tooth is out of control!  I’ve tried going cold-turkey with no sweets, which failed miserably. I’m doing better at cutting back, but I still eat way more than I used to before I had a baby.  I was talking with a friend about this Saturday morning and told her “I really need to get into baking healthy sweets”—if I’m going to continue to chomp on cookies as often as I do, at least I could TRY to make them a little healthier.

An hour after we had this conversation, I passed a roadside booth that said “FREE WINDSHIELD CHIP REPAIR”—but my sugar-crazed mind read it as “FREE CHOCOLATE CHIP COOKIES”—seriously!! I did a double-take.

So, with the goal of creating a tasty but not AS bad for you cookie, I googled around, and found a post on Cookie and Kate for banana chocolate chip cookies. Two of my favorite tastes in one snack!  These came together really quickly and are delicious.  They make a really soft, chewy cookie with a strong banana taste.  With only 2 tablespoons of butter for an entire batch, they are definitely healthier than the cookies I’ve been making.  Try em, you’ll like them!

Banana Chocolate Chip Cookies
(Slightly adapted from Cookie and Kate)

Ingredients:

2 tablespoons butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 ripe banana
1 tsp vanilla
1 cup flour (can use whole wheat or all-purpose)
2 cups rolled oats
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup chocolate chips

Pre-heat the oven to 350 Farenheit.

Cream together the butter and sugars using a mixer.  Add the egg, and then the banana.  Add the vanilla.  If you are using a stand mixer, keep it running on low as you gently mix in the flour, oats, baking soda, baking powder, salt, and cinnamon. If you are using a hand mixer, mix all of the dry ingredients together and then slowly add them to the wet ingredients, making sure they are thoroughly mixed before moving on to the last step, which is adding the chocolate chips.  Add those chips, and then spoon the dough out in rounded teaspoons onto a baking sheet lined with parchment.  The dough will spread a little as they cook, so try not to put the balls too close together. Bake for 10-11 minutes.  Let them cool on the sheet for a few minutes, and then move them to a wire rack to continue cooling.  Try not to eat all of them immediately!