Warm, delicious and oh so gourmet looking, these panko stuffed mushrooms will be a hit no matter what occassion you make them for. A while ago I had made eggplant parmesan with a Parmesan panko mixture that turned out really good! When I made the eggplant parmesan I had way more panko mixture than I needed and ended up saving the remainder in the refrigerator. The panko mixture lasted a good one-month in the fridge. Finally I got around to using the panko mixture in something different this time – as a stuffing inside mushrooms. These stuffed mushrooms are so easy to make with the most stupendous of results!! They make for great party appetizers or even just to have while hanging out with the family on a late Sunday afternoon. Give it a try! Continue reading Parmesan Panko Stuffed Mushrooms
Category Archives: Quick & Easy Recipes
Mushroom Pepper Kale Veggie Quiche
A delicious quiche made with flavorful veggies all baked into a crustless style quiche. If you are looking for a light and easy quiche to make that is healthy and delicious this is the one to try. All you do is sauté the veggies, then start layering them with an egg mixture, then cheese, and then bake. The egg and cream mixture finds it way into the veggies and bakes into a fluffy custardy type of quiche. My daughter said it tasted like the Japanese egg custard called chawanmushi 😋. Packed with flavor and light as can be, serve this quiche with a side salad like this kale apple avocado salad and you’ll have the most delicious, healthy and filling lunch. Continue reading Mushroom Pepper Kale Veggie Quiche
Kale Apple Avocado Salad
This has to be the easiest salad to make! Just toss kale, apple and avocado together with lemon juice, olive oil, salt and pepper. That’s it! The apples release their sweetness when tossed with lemon juice making the salad taste like it was made with a honey dressing, while the avocado gives a nice creamy texture. Hard to believe that something so simple could taste so good, but it does! Continue reading Kale Apple Avocado Salad
Upma, Raita and Soup. Lunch with a Friend
Happy Tuesday!
It’s looking like fall around here; temperatures are cooler, leaves are falling, and it’s getting darker earlier in the evenings. This type of weather always gets me in a contemplative mood. It’s times like these when allthough I want to socialize and meet friends, I really want to keep it low-key – you know what I mean? This is the mood I was in when I had a friend over for a simple fall lunch one Friday afternoon recently. Not two friends, not three, but just one. It’s nice once in a while to have a quiet lunch with a friend, it gives us a chance to catch up one/one with each other and relax over comfort food and conversation. Continue reading Upma, Raita and Soup. Lunch with a Friend
Shishito Pepper Stir Fry Coconut Rice
Here I was left with a large quantity of Shishito peppers from my farmer’s marker trip wondering what to do with so many, I’m talking over 50 peppers! Don’t get me wrong, I love Shishito peppers but even for our family there is a limit to how many Shishito peppers we can have. I was looking for a way to use up all these peppers when I got the idea to use them in a stir-fry rice. I cut up the peppers into bite size pieces, sautéed them until they were tender and charred, added fresh coconut, a couple of Indian spices, salt and sugar and I ended up with this delicious Shishito pepper stir fry coconut rice. The rice tasted so good that my family was having it by the bowl fulls. It tasted even better the next day as all the flavors had a chance to marinate and get absorbed into the rice. If you love Shishito peppers or Padron peppers like we do, this is an awesome recipe to use up a good amount of these peppers. Give it a try! Continue reading Shishito Pepper Stir Fry Coconut Rice
Dhoklas. Steamed Cream of Wheat Savory Bites
Light and spongy, salty, sweet and spicy – dhokla is a very popular appetizer prepared in the state of Gujarat in the Western region of India. The basic recipe for dhokla uses chickpea flour, rice flour, or semolina (cream of wheat) that are combined with yogurt and spices to form a thick batter. This batter is then steamed until a spongy cake of sorts is formed which is then cut into bite-size pieces and lightly pan-fried with mustard seeds. Served as an appetizer with mint chutney these are delicious cake-like savory bites. Continue reading Dhoklas. Steamed Cream of Wheat Savory Bites
Bell Pepper Potato Curry
Late summer brings with it a harvest of peppers in all shapes and sizes. Sweet peppers, spicy peppers, mild peppers, green, yellow, red, and orange peppers – you name it, it’s available at the farmer’s market right now. All these peppers are the inspiration for this curry that uses peppers in an Indian spiced potato curry. Continue reading Bell Pepper Potato Curry
End of Summer Minestrone Soup
Late summer veggies like tomatoes and zucchini are in abundance right now, and big leafy greens such as Swiss chard are looking gorgeous as ever, while our herb patch is overflowing with herbs. All these veggies and herbs is what inspired me to make this hearty minestrone soup on this cool September evening. End of Summer Minestrone Soup. The name says it all! Loaded with veggies and herbs that are in abundance now, tomatoes and garlic – minestrone is truly our family’s all-time favorite soup. Continue reading End of Summer Minestrone Soup
Heirloom Tomato, Cauliflower, Zucchini Risotto
Heirloom Tomato, Cauliflower Zucchini Risotto
Ingredients:
- 1 cup risotto rice
- 5-6 cups vegetable broth
- 1 small head of cauliflower cut into small florets
- 2 heirloom tomatoes finely cut
- 1 zucchini cut into small chunks
- 1 onion finely cut
- 3-4 garlic cloves minced
- 2 tsp fresh thyme
- Salt and pepper
- Olive oil
- 1 cup Parmesan cheese (optional)
- Chili flakes (optional)
Continue reading Heirloom Tomato, Cauliflower, Zucchini Risotto
Conchiglie Pasta with Chanterelle Mushrooms and Leeks
I made this quick and easy pasta dish for a dinner I was hosting last week with our good friends Jo and Oliver for a low-key September dinner that is filling as it is delicious. At this time of year chanterelle mushrooms get featured at the grocery stores so I decided to use these in-season mildly flavored wild mushrooms to make this simple pasta dish. Simple because my friend Jo doesn’t eat any spices, and all this has are simple ingredients such as mushrooms, leeks, garlic, salt and pepper, pasta and cheese. Nothing fancy, but delicious nonetheless. Continue reading Conchiglie Pasta with Chanterelle Mushrooms and Leeks
