Mushrooms, Kale and Creamy Parmesan Polenta
If this isn't comfort food then I do not know what it is. Mixed cremini and portebella mushrooms, kale, garlic, in a veg friendly broth served on top of creamy golden polenta. It's like a stew on mashed potatoes...only a lot better!
Rainy night perfection. Not to mention it takes about thirty minutes from start to finish and the boy likes it! He was skeptical about me going vegetarian...I think it was for his own steak craving needs but he hasn't complained once! And I even got an "mm oh yeah" out of him when he tasted this. That is the sign when I know he likes something or not. Throw in some chicken if you like or feel free to swiss chard or maybe spinach in place of the kale.
Braised Mushrooms and Polenta
Serves 4
2 lbs of mixed mushrooms sliced-white, cremini, portabella, whatever you can get your hands on (although white tend to not have the "earthy" flavour that others do)
1 bunch of organic kale chopped
1/2 carton of reduced sodium organic vegetable broth
2 tbs of crushed garlic
Pepper
1 glug of Olive Oil (I warn you I don't always measure!)
1 Cup of Polenta
2 Cups of Water
3 Cups of reduced sodium organic vegetable broth
1/4 grated Parmesan cheese
Fresh Pepper
Sea Salt
Cream (optional)
Heat olive oil in a skillet with high edges or a sauce pan over medium heat. Add garlic and saute for 1 minute. Add the mushrooms and pepper,cover and let cook for 2-3 minutes. Remove lid and crank the heat, keep your eye on them and cook until golden. Pour vegetable broth over the mushrooms and add the kale. Cover and cook until the kale is slightly wilted.
Meanwhile boil your vegetable broth and water together for the polenta. When the water is boiling whisk in the polenta. Keep whisking. Feel your arm muscles! Do not let this baby clump! When it is smooth remove it from heat and add the cheese, fresh pepper, sea salt, and a bit of cream. Whisk it together until it's smooth and creamy.
Put polenta in a bowl and top with mushroom mixture. Sprinkle on a little more Parmesan if you like and enjoy!
Spicy Sesame Noodles
Spicy Sesame Noodles are a blend of hot, sweet, salty, and tangy and they are best lukewarm or even cold as a salad. I use soba noodles as gluten is sometimes troublesome to me, toasted sesame seeds, cilantro, tamari soy sauce, green spring onions, what's not to love??? It is adapted from the Williams and Sonoma Classic American Cooking Cook Book.
2 tablespoons vegetable oil
1 teaspoon red pepper flakes (I use about 3 or 4 I love heat)
4 large cloves of garlic, minced or pushed through a press
2 tablespoons peeled and minced fresh ginger
3 tablespoons sesame oil (the real Japanese or Korean toasted sesame oil - I like Kadoya brand)
2 tablespoons soy sauce (I use San J Tamari Low Sodium Gluten Free Soy Sauce)
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
1 lb spaghetti noodles, or angel hair noodles (or Soba noodles...just be sure to rinse them before tossing)
6 spring onions, thinly sliced
2 tablespoons toasted sesame seeds
1/2 cup coarsely chopped fresh cilantro
In a small saucepan over medium heat, warm vegetable oil. Add red pepper flakes and cook, stirring, until the oil becomes slightly red and the pepper is fragrant. Add garlic and ginger and cook until fragrant and soft, about 1 minute. Remove from heat.
In a small bowl, whisk together sesame oil, soy sauce, sugar, balsamic vinegar, sugar and salt. Whisk in the garlic-ginger mixture. Set aside.
Cook noodles according to package directions. Drain and rinse under cold water. Transfer to a bowl. Add sauce and coat the noodles. Add scallions and coat the noodles. Cover and let sit at room temperature for 1-2 hours. Just before serving add sesame seeds and cilantro. Toss to coat.
