Archive for the ‘Difficulty: Super Simple’ Category

Asparagus with Portobello Mushroom

I love asparagus and portabello, Shanti Ellis made my day

Asparagus with Portobello Mushroom

Very, very simple dish.

2 portobello mushrooms
10 or so asparagus spears
olive oil
black pepper

Slice the mushroom and then cut into 1-inch chunks.
Break off the woody bottom to the asparagus (and put in your stock bag in the freezer).  Snap asparagus into 1-inch segments.

Add the mushroom to the pan first and saute for about 2 to 3 minutes.  Then add the asparagus and cook until they are bright green.

Top with pepper to taste.  Done!



So this is really for the sake of reminding people that vegetarians are people too =p We eat normal food, not everything we make has to be some major effort.  If you are looking to become vegetarian, not much of your life has to change if you don’t want it to =)

Here’s a yummy submission from Shanti Ellis:

I love bagels with either cream cheese or goat cheese since both are delicious.

This is a very, very simple thing.  Just toast a bagel, top with cheese of choice, and add jam.  In this case, I used my friend’s mom’s homemade plum jam on a cinnamon raisin bagel.  Delish-mo!

Roasted Garlic

Roasted Garlic is a great snack or side, is good for your heart health, and if you share it with your loved ones, they wont notice it on your breath!

This a a great instructional by Shanti Ellis on how to make the perfect roasted garlic

Roasted garlic

1 bulb of garlic
1 loaf of French or sourdough baguette
olive oil
1 significant other who doesn’t mind that you’ll smell like garlic for days

Cut the top quarter inch or so off the top of the bulb, but try not to break it apart into individual cloves.
Preheat the oven to 400.
Place the garlic in a square of tin foil that can fully enclose it.  Pour enough olive oil on top of the garlic to cover.  Close the tin foil over and pinch tight, then place directly in the oven.
Roast for 30 to 45 minutes or until a butter knife can easily slide into the cloves.

Toast slices of bread, and spread the garlic on top.  The garlic should be easy to remove from the papery outer layer with a butter knife.

Don’t kiss anyone for a day or two.  ; )

Veggie Broth

This is an absolutely great tip from Shanti Ellis, for when you want a more healthy alternative, or just don’t want to be wasteful with veggie scraps.


“I don’t have pictures of this, but it might be worth mentioning.

I make my own stock (or broth or whatever you want to call it).  Basically, when I’m cooking, all of my veggie scraps (you know, asparagus ends, onion tops, carrot shavings, beet greens… anything I’d throw away but is full of nutrients) go into a bag in the freezer.  When it’s full, I put on a pot of water and boil the hell out of them for a couple of hours, adding any herbs and/or garlic that might be in my fridge that are going to go bad before I can use them.

This way you can make sure that you’re not getting ridiculous amounts of salt, and you know exactly what’s going into it.  You’re also not wasting all of those wonderful vitamins and whatnot that are in the food you already paid for.

I use the stock in everything from pasta to rice to beans to soups to quinoa.  Anything that will soak up what it’s cooked in, basically.”