Tuesday, September 10, 2013

MAD for Mushrooms Couscous

First an apology: I was so hungry, I didn't take a picture! On the next take, I promise.
Second: This is a warm and yummy treat. I didn't have a protein ready to go, so I used frozen edamame, which were great for texture and color but this could easily be served beside any fish.

1 Tbs butter (unsalted)
1/4 cup white wine (Herzog Chenin Blanc)
8 oz sliced cremini mushrooms
4oz Shitaki caps, halved (use more!!)
6 oz Edamame (frozen, shelled)
6 oz Sweet Green peas (frozen or canned)
1/2 cup whole wheat couscous (prep according to directions w/butter or evoo and salt)
Spicy garlic blend (a few turns - it's kirkland brand from costco- garlic, chili flakes and sea salt)
2 frozen tsp size cubes of basil

Bring correct measure of water to a boil in a sauce pan. (For couscous)

Melt butter in medium frypan or wok, lower heat to medium then toss in the mushrooms (I started with the shitakes so that they would absorb the flavor of the butter, then added creminis)

Once pan is dry, pour in a small amount of the wine, stirring the mushrooms. Sautee 4-5 minutes before adding in the edamame. (I added it in frozen)

Add a bit more of the wine, basil, spicy garlic and stir.

Once couscous water boils, add butter, salt and couscous, cover, and remove from heat. (it's 5 minutes from here)

Add remainder of wine and peas to the mushrooms, stirring again.

Fluff couscous, place in bowl and pour mushrooms on top.


Friday, August 2, 2013

Maple Spice Blondies

Sometimes you have amazing celebrations, sometimes you promise to bake for an event, and sometimes you have both in one week.  So I made a double batch and this experiment was definitely successful, but below is for 1 measurement. Since I didn't have an I had whole wheat flour around in case I'd added too much liquid, but, as it turned out, the batter was just fine.

1 Betty Crocker chocolate chip cookie mix
1 egg
1 stick of butter
1/2 peel of large lemon, micro-planed (I use organi)
1/3 cup maple syrup (ideally grade B, but I only had A)
1/4 cup sabra chocolate-orange liqueur (or a tbsp of vanilla extract & tsp of orange extract, or tbsp of orange juice, or juice of the lemon)
1/2 tsp ginger
1/2 tsp all-spice
1 tsp cinnamon
1 tsp cardamom
2 tbsp brown sugar
1/2 cup Ghirardelli milk chocolate chips

**Preheat oven to 350 degrees

Place aluminum foil in 11x7 pan, overhanging on (at least) one side. Coat foil with butter or spray.

Soften/Melt butter (I used a pyrex mixing bowl and just got it soft enough to cream with the sugar by placing it in the oven, but I don't have a microwave). Add sugar and whisk together, along with maple syrup, sabra liqueur, egg, lemon peel, and spices. Typically, you'd stream the liquid ingredients into the solid, but I didn't want to dirty another bowl, so I stirred the cookie mix into the wet ingredients until they were thoroughly mixed. Pour and spread into pan, add extra chocolate chips on top.

Bake 30-35 minutes. I left it a bit mushy in the center... because cookie dough!