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Fresh Life Fam: Week of June 15th

July 5th 2020
STUFFED PORTOBELLO MUSHROOMS WITH CRISPY GOAT CHEESE
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INGREDIENTS

FOR THE MUSHROOMS:
  • 8 large portobello mushrooms, stems trimmed
  • extra virgin olive oil
  • salt and pepper
FOR THE SAUTÉED SPINACH:
  • 1 tablespoon extra virgin olive oil
  • 1 shallot, finely sliced
  • 6 ounces baby spinach
  • salt and pepper
FOR THE CRISPY BREADCRUMB TOPPING:
  • 2 tablespoons unsalted butter
  • 1 shallot, finely chopped
  • 1/2 cup panko breadcrumbs
  • 1 garlic clove, finely minced
  • salt and pepper
FOR ASSEMBLY:
  • 1 and 1/2 cups high-quality store-bought or homemade marinara sauce
  • 4-ounce log soft goat cheese, cold
INSTRUCTIONS
  1. Roast the Portobello Mushrooms: Preheat the oven to 450 degrees Fahrenheit with a rack in the center position. Lightly spray or brush a standard sheet pan with olive oil. Distribute the portobello mushrooms, stem side up, on the baking sheet and brush or spray lightly with olive oil. Season with salt and pepper. Roast for 15 to 25 minutes (*this time will vary depending on the size of your mushrooms, check after 10 minutes or so to be sure), or until tender. If any moisture collects in the mushroom caps, carefully drain and discard. Set aside on a large plate as you prepare the filling and crispy panko breadcrumb topping.
  2. Prepare the Sautéed Spinach: Heat the oil in a large sauté pan over medium-low heat. Add the sliced shallots and sauté for 3 to 4 minutes, stirring frequently, or until soft and translucent. Add the baby spinach, increase the heat to medium-high. Sauté until just wilted, stirring continuously. Season with salt and pepper and set aside.
  3. Prepare the Crispy Breadcrumb Topping: Melt the butter in a small sauté pan over medium heat. Once the butter is just beginning to sizzle, add the chopped shallots and a pinch of salt and cook for 1 to 2 minutes, stirring continuously. Add the panko breadcrumbs and minced garlic, and toast for three to four minutes, stirring constantly to prevent the breadcrumbs from burning, or until the breadcrumbs are very light golden in color. Transfer to a shallow bow and season to taste with salt and pepper.
  4. Assembly: Reduce the oven temperature to 425 degrees Fahrenheit. Line the same sheet pan with parchment paper
  5. Distribute the roasted mushrooms, stem side up, on the sheet pan, in the center of the sheet pan so that they are just touching each other. Fill each mushroom with a large spoonful of marinara sauce. Distribute the sautéed spinach evenly among the mushrooms, spooning it on top of the sauce.
  6. Slice the goat cheese into 1/2″ thick slices (roughly half an ounce). It may crumble a bit, but do your best to keep it in a roughly round slice. Carefully press the goat cheese slices, on both sides, in the panko breadcrumb topping and place on top of each mushroom. Sprinkle the mushrooms with the remaining breadcrumb mixture.
  7. Bake at 425 degrees for 10 to 15 minutes, or until heated through and the breadcrumbs are golden brown and goat cheese is just beginning to soften. Be careful to ensure that the breadcrumbs do not brown. Serve immediately.
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YELLOW SQUASH CHIPS
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INGREDIENTS
  • 4 yellow squash (small to medium), sliced into 1/4-inch to 1/2-inch rounds
  • 3 tablespoons olive oil
  • salt and fresh ground pepper , to taste
  • 1 cup panko crumbs
  • 1 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • cooking spray
  • Serve with Non-Fat Plain Yogurt
  • 1/4 tsp. salt or to taste

INSTRUCTIONS
  1. Preheat oven to 450.
  2. Line 3 baking sheets with parchment paper and set aside.
  3. In a large mixing bowl, combine squash, olive oil, salt and pepper; mix until well combined.
  4. In a separate bowl, combine panko crumbs, Parmesan cheese, oregano, and garlic powder.
  5. Dip slices of squash in cheese mixture and coat on both sides, pressing on the coating to stick.
  6. Place the squash in a single layer on the previously prepared baking sheet.
  7. Lightly spray each slice with cooking spray. This will help with achieving a crunchier texture.
  8. Bake for 10 minutes.
  9. Remove from oven; gently flip over all the slices, lightly spray with cooking oil and bake for 8 more minutes, or until chips are golden brown.
  10. Remove from oven; transfer to a serving plate and serve with a dollop of Non-Fat Plain Yogurt.
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STEWED PLUMS WITH CINNAMON
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INGREDIENTS
  • 1/2 cup granulated sugar
  • 1 cup water
  • Dash salt
  • 1 tablespoon fresh lemon juice
  • 1 cinnamon stick
  • 1 pound fresh ripe plums (about 8 small or 6 medium)

INSTRUCTIONS
  1. Gather the ingredients. In a medium saucepan, combine the granulated sugar, water, salt, and lemon juice. Add the cinnamon stick to the mixture and bring to a boil while stirring constantly.
    Wash the plums and cut them in half; remove the pits. Place the plum halves in the boiling syrup.
  2. Continue cooking for 3 to 5 minutes, or until plums are tender.
  3. Remove from heat and let them cool. Refrigerate to chill thoroughly.
  4. Serve as a breakfast fruit or dessert with whipped topping.
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Plums are high in polyphenol antioxidants, which may reduce inflammation and lower the risk of several chronic diseases

Categories: #Healthy Lifestyle
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