easy portobello mushroom saute

Ingredients

• Servings: 2
• 3 tablespoons olive oil, divided
• 1 1/2 tablespoons garlic flavored olive oil
• 1/4 onion, cut into chunks
• 2 portobello mushroom caps, sliced
• salt and black pepper to taste
• freshly grated parmesan
• freshly grated asiago cheese

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins


• warm 1 1/2 tablespoons olive oil and 1 1/2 tablespoons garlic flavored olive oil in a skillet over medium heat. stir in onions and mushrooms; reduce heat to low, and cook until the mushrooms are soft and blackened and the onions are black around the edges. (add additional olive oil as needed.) turn the heat off, drizzle with 1 1/2 tablespoons olive oil, and season with salt and pepper. sprinkle generously with parmesan and asiago cheeses.

Black Bean Hummus With Tahini

Ingredients

• Servings: 2
• 1 (15 ounce) can black beans, rinsed and drained
• 1/4 cup tahini paste
• 1/4 cup plain yogurt
• 1 tablespoon minced garlic
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon olive oil, for drizzling

Recipe

Preparation Time: 15 mins Ready Time: 1 hr 15 mins


• combine the black beans, tahini, yogurt, garlic, lemon juice, 1 tablespoon olive oil, and salt in the bowl of a blender or food processor; blend until smooth. chill 1 hour before serving. drizzle with 1 teaspoon olive oil to garnish.

indian chickpeas

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1/2 cup onion, chopped
• 1 tablespoon minced fresh ginger root
• 1/8 teaspoon garam masala
• 2 teaspoons channa masala spice mix
• 1 large tomato, chopped
• 1 1/2 cups water
• 2 (15.5 ounce) cans garbanzo beans, drained and rinsed
• salt to taste

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• heat oil in a saucepan over medium-high heat. stir in the garlic, onion, and ginger, and cook until browned. stir in the garam masala, channa masala spice, tomato, water, and garbanzos; season to taste with salt. bring to a simmer, the reduce heat to low, cover and simmer until garbanzos are very soft, about 20 minutes.

Smilejenna's Lumpia Sauce

Ingredients

• Servings: 1
• 1 cup water
• 1 cup brown sugar
• 1 1/2 tablespoons cornstarch
• 2 tablespoons minced garlic, or to taste
• 1/4 teaspoon red pepper flakes

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• stir together the water, brown sugar, and cornstarch in a small saucepan. bring to a simmer over medium-high heat, and stir until the sugar has dissolved and the sauce has thickened. remove from the heat, and stir in the garlic and red pepper flakes.

Broccoli With Garlic Butter And Cashews

Ingredients

• Servings: 6
• 1 1/2 pounds fresh broccoli, cut into bite size pieces
• 1/3 cup butter
• 1 tablespoon brown sugar
• 3 tablespoons soy sauce
• 2 teaspoons white vinegar
• 1/4 teaspoon ground black pepper
• 2 cloves garlic, minced
• 1/3 cup chopped salted cashews

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• place the broccoli into a large pot with about 1 inch of water in the bottom. bring to a boil, and cook for 7 minutes, or until tender but still crisp. drain, and arrange broccoli on a serving platter.
• while the broccoli is cooking, melt the butter in a small skillet over medium heat. mix in the brown sugar, soy sauce, vinegar, pepper and garlic. bring to a boil, then remove from the heat. mix in the cashews, and pour the sauce over the broccoli. serve immediately.

spinach quiche

Ingredients

• Servings: 1
• 1/2 cup butter
• 3 cloves garlic, chopped
• 1 small onion, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (4.5 ounce) can mushrooms, drained
• 1 (6 ounce) package herb and garlic feta, crumbled
• 1 (8 ounce) package shredded cheddar cheese
• salt and pepper to taste
• 1 (9 inch) unbaked deep dish pie crust
• 4 eggs, beaten
• 1 cup milk
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c).
• in a medium skillet, melt butter over medium heat. saute garlic and onion in butter until lightly browned, about 7 minutes. stir in spinach, mushrooms, feta and 1/2 cup cheddar cheese. season with salt and pepper. spoon mixture into pie crust.
• in a medium bowl, whisk together eggs and milk. season with salt and pepper. pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
• bake in preheated oven for 15 minutes. sprinkle top with remaining cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. allow to stand 10 minutes before serving.

calabacitas con elote (zucchini with corn)

Ingredients

• Servings: 6
• 2 1/2 cups fresh corn kernels
• 1 tablespoon olive oil
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1 pound zucchini, sliced
• 3 roma (plum) tomatoes, chopped
• 1 fresh poblano chile pepper - seeded, deveined, and chopped
• salt and black pepper to taste
• 1/4 cup crumbled cotija cheese

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• place the corn in a saucepan with enough water to cover; bring to a boil. place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. drain.
• heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. stir the corn kernels into the mixture; add the poblano pepper. season with salt and pepper; stir. cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. sprinkle with the cotija cheese to serve.