Tag Archives: gluten-free

Portobello, Walnut & Goat Cheese Salad

23 Aug

As I mentioned in my last post, I received a copy of refresh for my birthday. I have been making my way through it, greatly enjoying the results. After a particularly meat-heavy dinner on Tuesday, I thought it would be a good idea to eat a little lighter the next night. I was craving crunch and when I saw the portobello & walnut salad I knew it would work for me. As I often do, I made a couple of changes to suit my tastes but it was a good jumping off point. It came together in 15 minutes – including prep time – which is a big bonus on top of it being a healthy vegetarian option. (To make it vegan, just omit the cheese.)

Serves 2.

Ingredients

4 portobellos, cleaned & sliced
1/2 c cherry tomatoes, scored on the top
1/2 c walnut pieces
2 tb extra virgin olive oil, plus extra for greens
2 tb balsamic vinegar
salt & pepper
4 c greens
2 oz goat cheese, crumbled

Directions

1. Heat the olive oil in a pan to medium. Toss in the mushrooms and the vinegar. Sauté until the mushrooms soften, roughly 5 minutes. Season with a little salt and pepper.
2. Add in the walnuts and scored tomatoes. Cook an additional 2-3 minutes, until the tomatoes start to split.
3. Split the greens over two plates & drizzle with olive oil. Place the cooked mushrooms, walnuts and tomatoes over the greens and top with crumbled goat cheese.

p, w & c salad

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Hot Pepper Noodles

11 Apr

I modified the original recipe from Bon Appétit to make it spicier and saucier. It also calls for chicken which would be tasty, but we were looking to make a vegetarian dish. Shrimp would also be excellent!

Serves 2 hungry people.

Ingredients

3 tb oyster sauce hot pepper noodle prep
2 tb chili garlic sauce
1.5 tb soy sauce
1 ts sugar
10 oz dried rice noodles
2 tb vegetable oil
1/2 red bell pepper, cut into 1″ pieces
1/2 yellow/orange bell pepper, cut into 1″ pieces
1 small onion, cut into 1″ pieces
1/2 pint cherry tomatoes, halved
1 egg, beaten

Directions

1. In a small bowl, combine the oyster sauce, chili garlic sauce, soy sauce and sugar.
2. Place the noodles in a large bowl and cover with boiling water. Stir the noodles and cover the bowl for 4 minutes. Drain and rinse under cold water. Set aside.
3. Heat a wok to medium heat and add the oil. Toss in the garlic and cook 1 minute. Add in peppers, onion and tomatoes and half the sauce. Toss to coat and cook 3-4 minutes until vegetables have softened.
4. Add the egg, noodles and the rest of the sauce. Toss constantly until the noodles and vegetables are completely coated. Serve and top with basil, if desired.

hot pepper noodle complete

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