Tuesday, August 13, 2013

Portobello Mushroom Burgers

Dear Sally,
Your last two posts were AWESOME! Jesse has actually been growing pickling cucumbers in our backyard so that will be on my list of things to make very soon. We have also been enjoying an abundance of lettuce and kale lately.

Summer continues to fly by. There was a time in the last few weeks where I was just throwing things together at dinnertime in the hopes that it would resemble food. My parents came down this past weekend and broke me of that habit. My mom wanted to try a new recipe out and I’m glad she suggested it. Everyone loved it and there wasn’t too much work involved in making it.

Portobello Mushroom Burgers

1 tbsp olive oil
1 large Spanish onion, sliced into thin rounds
1 tbsp balsamic vinegar
oil for grilling
2 red peppers, sliced into 4 segments
8 large Portobello mushrooms, stems and gills removed
Salt and pepper to taste
4 slices manchego, white cheddar, or goat cheese
2 cups baby spinach
4 whole grain buns

Warm oil in a skillet over medium heat. Add onions and cook on low until translucent, about 5 minutes. Stir in balsamic vinegar. Reduce heat to medium-low, cover pan, and cook for 30 minutes, stirring occasionally.
            Preheat grill to medium. Lightly brush red pepper slices with oil and grill for 2 minutes per side, or until tender with some grill marks. Remove red pepper from grill. Brush mushrooms with oil and season with salt and pepper to taste. Add mushrooms to grill, stem side down, and cook for 5 minutes. Flip mushrooms and cook for another 4 minutes.
Top 4 mushrooms with equal amounts of red peppers, cheese, and spinach. Cover each with a remaining mushroom, stem side down so that the stem sides are facing each other. Cook for 1 minute or until cheese has melted. If using buns, heat them on the grill for one minute or until toasted.
Serve stuffed mushrooms topped with caramelized onions. I added basil to mine and didn’t have a bun and it was delicious! The goat cheese really makes it creamy.

I am starting to get excited about September as my planning continues. It’s going to be a busy year but I am looking forward to it.
            I really miss you. So many times I have wanted to just walk over, grab a cup of tea and catch up. Hopefully we can do that soon. I love the photos you send each month of your beautiful baby belly. I definitely want to be in Peterborough soon but it is looking like it will have to be in September some time. We’ll get up there soon.

Love Always,

Thursday, August 8, 2013

Slow Cooker Beef Roast with Portobellos and Onions

Dear Jess,

We had the best thunderstorm last night! It was loud, bright, and long! So amazing!

On Thursdays, I work for most of the day. Dinner tends to be either left overs, or something from the slow cooker.

I was looking for a good beef roast recipe, because I picked up beef when it was on sale last week. I was tired of seeing 'onion soup mix' or 'can of cream of mushroom soup' as ingredients in all of my search results. I'm gaining enough weight with this baby... the last thing I need is to add more sodium and preservatives to my food! Also, there just has to be a yummy solution without adding all this junk that should never be eaten to begin with. So this was my improvisation, and I must say it turned out spectacular!

Slow Cooker Beef Roast with Portobellos and Onions
my own experimental recipe
2 onions, chopped
2-3 carrots, chopped
2-4 lb beef roast
1-2 sprigs rosemary, chopped
3 cups beef stock (I used my homemade stuff!)
4-5 Portobello mushrooms, chopped
Salt and Pepper

Place onions and carrots in the bottom of your slow cooker. Place beef on top of onions and carrots. Place Rosemary on top of beef. Place mushrooms on top of beef.

Pour stock over everything.

Turn slow cooker on low and leave for 7 hours.

Remove Roast from slow cooker, and place on serving dish. Slice as desired. Using a slotted spoon, remove onions, carrots and mushrooms from liquid, and place with roast on serving dish.

I cooked my rice with the juice from the beef instead of water, and then used the rest of the juice to make a gravy. Dinner is served! 

I hope your August is enjoyable! We are heading to the cottage on Friday night for the weekend. I'm looking forward to some excellent relaxation.

My 'nesting' stage has started to rear its head. This week I painted our bedroom, and got caught up on all my cleaning and laundry! I am also enjoying some belly time most days to enjoy feeling the baby wiggling around in my tummy. Right now, life is good.

I love you and miss you. We have to plan a get together soon!