I love the meatiness of roasted Portobello mushrooms but sometimes I just don’t have the time or inclination to marinate them before roasting them in the oven. Luckily, there’s a quick and dirty method that does the trick.
Once these ‘shrooms are roasted, I slice them up and drizzle on my favorite vinegar or spritz on some lemon or lime juice. Voila! Easy and tasty side dish! Alternatively, you can use the caps as “bread” for Paleo sandwiches since they come out nice and flat.
Follow the jump for the pics and steps!
To celebrate Chinese New Year, I finished off my hunk of Fatted Calf slab bacon by making a Napa cabbage stir fry with diced bacon, thinly sliced onions and cremini mushrooms. Doesn’t sound like a Chinese dish to you? Tough. Gung Hay Fat Choy, buddy.
Here’s what I assembled:
- Small head of napa cabbage, sliced crosswise into ½ inch pieces
- ½ cup diced bacon
- 1 small onion, thinly sliced
- 8 ounces of cremini mushrooms, thinly sliced
- ¼ cup chicken broth
Here’s what I did:
I assembled the ingredients…
…heated a large cast iron skillet to medium and threw in the bacon.
The piece of bacon I had was pretty meaty and I sliced it pretty thick, so it was more like sautéing ham matchsticks as opposed to crisping thin slices of bacon.
Then, I added the onions (with some salt and pepper) and cooked them until they were translucent.
Once the onions were softened, I added the sliced mushrooms (with some salt and pepper) and sautéed them until the moisture had cooked off.
I put in the Napa cabbage…
…and splashed in some chicken broth.
I placed a lid on the skillet and lowered the heat to medium low. I simmered the dish for about 5-10 minutes until the cabbage softened to my preferred tenderness. I did a final taste for seasoning and adjusted with salt and pepper.
Easy and tasty. In the future, I’ll scoop out the bacon before adding the onions and mushrooms because the fatty part gets kind of rubbery. Because the bacon I used was more like ham, it wasn’t a problem. If I were using thin bacon, I’d definitely fish out the bacon and sprinkle the crispy pork bits on top after I finished the dish.
I posted Serious Eats’s recipe for Collard Greens Mineira less than a week ago and I finally had a chance to make them tonight. In the past, I blanched my hearty greens before I sauteed them — a time-consuming, multiple-pan process — so this super-quick, one-pan recipe piqued my interest.
Here’s what I gathered for the recipe:
- 1 bunch of lancinato kale, leaves removed and thinly chopped
- 3 slices of bacon, cut in 1/4” strips
- splash of Banyuls vinegar (the original recipe uses a squeeze of lemon)
- Kosher salt
- Freshly ground black pepper
Here’s what I did:
I washed and chopped the kale leaves…
…and assembled the rest of my ingredients.
I sauteed the bacon bits in a large cast iron skillet over medium heat. Once they were crisp…
…I added in the kale leaves with a dash of salt and pepper.
I stirred the kale and bacon for a couple minutes and then splashed on some vinegar.
Super quick and yummy! The slightly wilted bitter greens are well-balanced with the bacon and vinegar. From now on, this speedy and simple cooking method will be the only way I make my hearty greens! Another shortcut to deliciousness…
Looking for more recipes? Head on over to my Recipe Index! You’ll also find exclusive recipes on my iPad® app, and in my New York Times bestselling cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel 2013).
This is another great recipe from the folks at Cook’s Illustrated. I refer to their books and website more than any others whenever I’m cooking something for the first time because I know I’ll always get great results from their recipes. I’m not super anal-retentive in the kitchen so it’s great that they are! In this recipe, I subbed out olive oil with more butter and increased the amount of garlic.
- 2 tablespoons of butter
- ¼ teaspoon hot red pepper flakes
- 3 medium garlic clove, minced
- 2 medium anchovy fillets
- 1 pound cremini or white mushrooms, cut into halves if small, quarters if large
What to do:
Heat butter in a large skillet over medium-high heat. When the butter melts and the foam subsides, add the pepper flakes, garlic, and anchovies and cook, breaking up the anchovy fillets, with a wooden spoon, until the mixture is fragrant (~1 minute)
Add the mushrooms and cook, stirring occasionally, until the liquid from the mushrooms has evaporated and the mushrooms are lightly browned, about 12 minutes. Season with salt to taste and serve immediately.
Yummy, spicy, and umami-y. Now I gotta find another recipe to use up the rest of the anchovies in my can…
What do you do when the green beans you bought are a little too long in the tooth and tough? Slow-braise them until they’re tender in a tomato-based broth! What do you do if you’re out of Rao’s marinara sauce (I normally make a 1:1 ratio of Rao’s:chicken broth braising liquid)? You can make your own!
I adapted this recipe from Deborah Madison’s Green Beans Simmered with Tomato in her cookbook, Vegetarian Cooking for Everyone.
Here’s what you need:
- 1 pound of trimmed, older green beans cut into uniform 2-inch pieces
- 14 ounce can of Muir Glen diced fire roasted tomatoes, drained
- 1 large onion, sliced thin
- 3 cloves of garlic, minced
- 2 tablespoons of butter
- 1-2 cups of low sodium chicken broth
- Kosher salt and freshly ground pepper
Here’s what you do:
Melt the butter in a large skillet over medium heat. Once the butter melts and the foam subsides, throw in the onions and some salt and sauté until translucent.
Add the minced garlic, green beans, tomatoes, and enough broth to cover everything. Increase the heat to high until the broth comes to a boil. Then, cover the skillet with a lid and reduce the heat to low to produce a constant simmer.
Let the beans simmer for 5-10 minutes (or as long as it takes) to get tender. Remove lid and simmer to reduce liquid for ~5 minutes. Check for seasoning and plate it up.