Stuffed Mushrooms & Roasted Beets

Menu:
Grandma Barbara's Stuffed Mushrooms || Practical Paleo
Roasted Beets & Fennel || Practical Paleo
Salad with Avocado and Pea Shoots

Grandma Barbara's Stuffed Mushrooms

Ingredients
12 mini portobello mushroom caps (or 4 large)
1 tbsp. bacon fat (I used coconut oil)
1/4 c. red bell pepper, minced
1/4 c. small yellow onion, minced
1 lb. Italian sausage (removed from casing - I used bulk turkey Italian sausage)
2 cups spinach, finely chopped
1 clove garlic, minced
1 tsp. sea salt

Directions:
Preheat oven to 450 degrees.

Place mushrooms cap-side down on a baking sheet and bake for around 10 minutes.

While waiting on the mushrooms, prepare your stuffing. Heat the fat over medium in a large skillet. 

Add red pepper and onion and saute about 3 minutes.

Add Italian sausage to the pan. Break the pork up with a spoon and cook until little pink remains. Toss in spinach and garlic and combine well. Spoon the mixture into each of the mushrooms caps and place them back in the oven for 15-20 minutes or until stuffing has browned on top.

Thai Curry Vegetable and Tofu Soup

Menu:
Thai Curry Vegetable and Tofu Soup || Real Simple
Vegetable Potstickers

Ingredients
1 T. Thai red curry paste
1 t. grated fresh ginger
2 c. low-sodium vegetable broth
1 14-ounce can coconut milk
kosher salt
1/2 lb. shiitake mushrooms, stems removed and caps thinly sliced
4 oz. green beans, halved
2 carrots, halved lengthwise and sliced crosswise
14 oz. extra-firm tofu, drained and cut into cubes
4 oz. snow peas
2 T. fresh lime juice
1/4 c. torn fresh basil leaves
Asian chili garlic sauce, for serving (we used sriracha)

Directions
Place the curry paste and ginger in a medium saucepan. Whisk in the broth, coconut milk, and 1 teaspoon salt and bring to a boil.

Add the mushrooms, green beans, and carrots to the saucepan and simmer until just tender, 3 to 5 minutes. Add the tofu and snow peas and simmer until the snow peas are bright green, about 1 minute more.

Stir in the lime juice. Sprinkle with the basil and serve with the chili garlic sauce.

Portabella Sandwiches

Menu:
Grilled Portabella Mushroom Sanwiches
with Mixed Greens, Avocado, Caper Mayonnaise
Green Beans

Vegetable Enchiladas

Menu:
Vegetable Enchiladas || Cookie Magazine
Cilantro, Tomatoes, Green Onions & Sour Cream on the side


Vegetable Enchiladas
Serves 8

Vegetable Oil
1 large yellow onion, sliced
3 garlic cloves, minced
1-1/2 lbs. mixed mushrooms
Salt & pepper
2 T. Mexican spice blend (or a combination of cumin, chili powder, garlic powder and Mexican oregano)
2 canned chipotle chiles in adobo, seeded and minced
2 canned whole green chiles, seeded and coarsely chopped
1-28 oz. can whole tomatoes
1 c. frozen corn
1 small handful all-purpose flour
1-28 oz. can red enchilada sauce (mild or hot)
14-18 corn tortillas
1 c. shredded cheddar and jack cheeses

1. Preheat the oven to 350 degrees F.

2. Coat the bottom of a large, heavy skillet with the vegetable oil. Over medium heat, cook the onion and garlic until tender and golden, about 5 minutes.

3. Add the mushrooms and season with salt and papper to taste, then sprinkle with the Mexican spice blend. Cook until the mushrooms release some of their liquid and are just tender.

4. Add the chilies and cook for 2 minutes. Stir in the tomatoes, breaking them up with a spoon (NOTE: I crushed in my hands before adding), and add the corn. Simmer together until the liquid thickens slightly, about 4 minutes.

5. Remove from heat and dust the top with flour. Set aside and let cool.

6. Meanwhile, pour the enchilada sauce into a shallow dish.

7. Cover a small stack of the tortillas with a damp towel. Heat them in the microwave until pliable, about 30 seconds.

8. Dip both sides of the tortilla into the sauce. Spoon a large scoop of filling down the middle, then fold both sides toward the middle of the tortilla. Place the enchilada, seam side down, in a baking dish. Continue assembling enchiladas with the rest of the tortillas, overlapping them slightly in the dish.

9. Once all are made, sprinkle them with the cheese. Bake them in the oven until the cheese is oozing, about 15 minutes.