Tag Archives: portobella mushrooms

Stuffed Portabello Sandwiches w/ Caramelized Onions + Arugula

17 Jun

Meatless-Monday-1-Stuffed-Portabello-Sandwiches-Caramelized-Onion-Arugula



I am really excited to get on the Meatless Monday bandwagon!  I initially picked this recipe because I thought it would be an easy, weeknight dinner for me.  I underestimated the fact that I don’t have a grill.  You don’t need a grill – at all actually – but the original recipe is a bit more streamlined than the process that I went through so I was under prepared when I started.  Everything is sort of prepared separately and then assembled at the end – just focus on getting the elements right and not about timing.


A Quick Roasted Pepper Tutorial!

Before we get started, let’s talk about roasted red peppers!  For years, when a recipe called for roasted red peppers I assumed I had to go to the store and buy the ones that come in a glass jar and are covered in marinade/oil/whatever.  It’s so friggin’ easy to roast your own peppers that it makes me wonder why I don’t do it more often!  Here is a step-by-step tutorial I made to show you how to make your own roasted peppers using a gas broiler.

Ta da!

Roasted-Pepper-Tutorial-Broiler

Really.  Wash your pepper and then shove it  near the broiler flame.  I rotated mine every 6 minutes – the pepper will first start to sweat and then the skin will turn black and get crispy.  That’s what we want!  We are going to take the skin off, so we really need to make sure the pepper is roasted half to Hades.  (You could do this on your gas range as well, just wrap the pepper in tin foil first and set the flame on med-low.  The pepper sweats excessively so…be prepared for a big sloppy mess if you go this route!  That’s why I went with the broiler.) Mine looked like this when it was done: Roasted-Pepper-Tutorial-Steamed

Then, we need to steam the pepper so that we can take the skin off and get the seeds/stem out.  So, just cover the pepper with a bowl and let it sit for 15minutes.

Roasted-Pepper-Tutorial-Steaming

See it’s not that intimidating!  When it’s done, it will look deflated like this:

Roasted-Pepper-Tutorial-After-Steaming

 

 

 

 

 

 

 

 

 

 

After 15 minutes, cut down one side of the pepper.  The stem should basically fall right out and the pepper will open up.  Remove the seeds and then flip it over and remove the skin.  You can just use your fingers if you want to!

Roasted-Pepper-Tutorial-Skin-Before Roasted-Pepper-Tutorial-Skin-After

Easy peasy.  Then just slice them up to suit your needs.  If you are going to save them and use them for another day, put them in a glass or stainless steel container and pour a bit of olive oil over them.  If you are going to be making a large batch of these, you can also roast peppers in the oven on a sheet pan.

You can pin this tutorial by clicking here:


Like I said before, you can complete all of the ingredients at the same time.  So while the pepper was in the broiler, carmelize half an onion (this takes about 25 minutes) with a splash of balsamic and about a T. of brown sugar.

Carmelized-Onions

Also, drizzle 2 portabellos with olive oil, salt, and pepper put them in the oven at 425*F for 20 minutes. Roasted-Portabellos

If things are coming up at different times – that is fine.  If things start to cool, don’t freak out.  Once we assemble everything, it gets reheated again. 🙂  When the bellas are done, lower the temp of the oven to about 300*F, and rub the bread with the slightest bit of olive oil.  I put it in immediately before the oven had properly cooled because I used ciabatta which is a bit thicker than normal bread.  You could even skip the oil/oven and use the toaster depending on your bread preference. While the bread is toasting, it’s time for the rest of the sammie to come together!  You’re basically creating a stuffed portabello, so start with a mushroom gill side up.  Add as many of your roasted peppers as you’d like, a slice of Mozzarella cheese, and then top it with the 2nd portabello gill side down.  Since my bread was in the oven, I popped this under the broiler until the cheese melts. Stuffed-Portabello-Meatless-Monday

When the bread is toasted to your liking, add the mushroom to the bread and top with the caramelized onions.  I added a TON more arugula after I took this picture – I can’t get enough!

 Meatless-Monday-1-Stuffed-Portabello-Sandwiches-Caramelized-Onion-Arugula

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Lucky Number Three

23 Apr

I had taken a week off from running since the Tuesday after my 5K.  Not intentionally, really, just my body demanding some R&R.  I spent the week eating whatever I wanted and drinking more beer than I should have.  No regrets – I needed a break.   In between doing work for Changin’ Time, participating in the Great Cloth Diaper Change, and renovating our new rental, I managed to carefully devise my 10K training plan.  Don’t worry, I’m still running with Hal.

There are several big changes that I knew I had to make based on my 5K training.

1.  Integrate strength training into my program.  Stronger legs and core can help a struggling runner keep proper form, especially when they’re at the point of fatigue.  Maintaining proper form can even keep a runner from feeling fatigued too quickly.  (I can’t find the exact article where I read this, but it was at somewhere on Runner’s World.)  With my 10K program, I am going to be doing strength training 3-4 times a week along with cross training 2 times a week.  I even played around with some basic strength moves yesterday to see where my skill level is.

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But, then it got awkward when customers started coming in and I was grunting around in the office.  I’m even a little sore today, so I guess a little bit is better than none at all!

2.  Run more.  To quote Christina, “Three days a week ain’t cuttin’ it.”  After nine weeks of training, I still struggled, and it was clear to both of us that I needed to run 4-5 days a week.  My 10K program has 3 days of running.  This first week, for example, looks like this:  2.5mi run today (Tuesday), 2 mile run on Thursday, and a long run of 3 miles on Sunday.  For the first few weeks, the only distance that increases in the long run, eventually building up to 5.5 miles the week before my 10K.  I plan on integrating some easy runs into my cross training, just so that I build a good mileage base.

Today was my first day back to running.  I took it slow and I’m happy with how I did.

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It might have had something to do with the cool temperatures and the absolute bluest sky I’ve seen in a long time.

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3.  Stop eating crap.  Every time I say that, there’s this little voice in the back of my head that says:  “Obvi,” and rolls its eyes.  But, its not always as easy to follow through with as it to say.  Processed foods are extremely tempting and easily accessible; so is grabbing a bite during the few minutes of down time we have in our hectic lives.  For the most part, the junk food is out of our house (which I hear about by someone who isn’t training for a 10K and is wondering where all the snack food is).  I’ve noticed that the rumors are true: when I have healthy food within reach, I am more likely to grab healthy food to snack on.  In fact, I even noticed that one of my old favorite snacks (tortilla chips & salsa) didn’t even taste good to me anymore.  Isn’t that weird?

As usual, I’ve been turning to Pinterest for healthy dinner ideas.  Last night, I made chicken and kale stuffed ‘bella caps.  The chicken mixture included shredded chicken, olive oil, lemon juice, salt, pepper, Alouette creamed cheese pats, shredded Parmesan cheese, and kale.  I topped it with a little more shredded cheese and baked them.  She♥ did NOT like them.  At all.  Perhaps because she expected it to be spinach and upon tasting, realized it was kale and it was just all off.

I, on the other hand, wish I could eat them every day.

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So, those are the three big changes that you’ll be hearing me complain talk about over the next 8 weeks.  I’m going to try to keep up with weekly updates about my progress.  I don’t want to jinx a potential “Fitness Friday” series because obviously my “Fish Friday” series has been a total bust for the last two years!  (I can’t help it if I live a mile away from the best lenten fish fry in the entire city, Holy Angels Fish Fry!!

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