Gimme More ... Sautéed Mushrooms

I never met a mushroom I didn't love. I often sautéed mushrooms as a topping for my mashed potato, baked potato etc. This is definitely a Gimme More recipe.

Prep Time: 5 min

Ingredients:

1. 4-5 Shiitake Mushrooms, sliced
2. 3-4 Baby Bella Mushrooms, sliced
3. 1/4 cup Almond Milk
4. 1 tsp Ginger-Garlic Paste
5. 1-2 tsp Soy Sauce
6. 1 tbsp Vegetarian Oyster Sauce

Directions:

Line a skillet with milk and add ginger-garlic paste. Once fragrant, add mushrooms, and condiments and sauté until mushrooms are done. Serve over rice. 

Tonight, I served these over a bed of Cauliflower Rice. The sauce, and all the lovely flavors in it, was soaked up immediately by the cauliflower. I also had a side of Wilted Kale which worked beautifully with these mushrooms. 

LOVE LOVE LOVE Mushrooms! 

Gimme More ... Cauliflower Rice

This recipe has become a favorite almost overnight! I tried it a week or so ago with a small cauliflower, and ate leftovers for lunch the next day. I made it again tonight and I have to give it the honor of being Gimme More! I love how quick and effortless it is to prepare (see recipe here), and how little it has in terms of calories. Yet, it is packed with fiber and nutrients. I don't feel guilty eating a second helping. Its way better tasting than any other grain (rice, brown rice, barley, quinoa) and has far less in terms of starch and carbs and goes perfectly with my Quick Stir Fry!! LOVE IT!! I had the rice today with a Chickpea and Shredded Carrot Quick Stir Fry. Um Um Good! And yes, leftovers too!

Gimme More ... Cauliflower Rice

Gimme More ... Chickpea Salad!

This recipe is definitely a Coder favorite. Our favorite Indian restaurant in Columbus used to have something along these lines as part of their Sunday Buffet. This is a recipe my mom and I devised - it is simple, nutritious, has no added fat and is perfect for a summer afternoon.  Tony asks for this salad on a fairly routine basis and we always keep a few cans of chickpeas on hand for this super-healthy super-quick snack - definitely a gimme more recipe!! 

Gimme more ... Chickpea Salad

Prep Time: 15 min

Ingredients:

1. 2 14-oz cans of Chickpeas, drained, rinsed
2. 1 large Cucumber
3. 1 medium Red Onion
4. 1 large Tomato
5. 12-16 fresh mint leaves
6. 2 tbsp MDH Chunky Chaat Masala, to taste (optional)*
7. 1-2 tsp Amchoor powder (dried young mango powder) or Lemon/Lime juice
8. Salt & Pepper, to taste

Directions:

Thinly slice onion, cucumber and tomato and set aside. I use a 'mandolin'-type slicer and it works great. In a deep pot, bring 3-4 cups of tap water to a boil. As the water is heating up, prepare another bowl with ice water (more ice, less water). Once the water is at a rolling boil, add rinsed canned chickpeas, boil for 2 min and then blanch immediately by draining and transferring to the ice water. Let the chickpeas cool and meanwhile mince the mint leaves as well. Add spices and mint to the sliced veggies and toss everything together. Drain and add chickpeas and give another good toss. Do a quick taste test, add more condiments, as needed and enjoy!! 

This is a great summer salad for picnics, barbeques and even July 4th outings!! It never lasts in our house, no matter how much I make. Scale recipe up as needed. :)

* if you don't have Chaat masala, use a sprinkling of roasted cumin powder, salt, pepper, paprika and lime juice for a similar flavor. If you have dried pomegranate seed powder .. that makes an excellent addition too.

Gimme More ... Dal Makhani

Here's another one of our favorites. Tony's, Alex's, li'l Nik's and even mine. In our household, Dal Makhani is definitely a gimme more and is typically made by the crock-load and doesn't last long!! A hot summer day off in celebration of our freedoms definitely called for a slow-cooked meal. Yum!!  

Today's preparation, as always, was enjoyed with Jeera Rice - white Basmati (long-grain) rice boiled with Cumin seeds and drained (just like pasta). 

Edamame & Mushroom Quick Stir Fry

After I was done with dinner tonight (Stir Fried Broccolini), I realized I did not have any leftovers for lunch tomorrow. I had a couple packs of assorted mushrooms in the fridge, and a bag of shelled Edamame (New Veggie #3) in the freezer and settled on a stir-fry. Both mushrooms and edamame are great in stir fried dishes, but unlike some of the greener veggies like beans and broccoli, still taste good the next day. This stir-fry is one of my most favorite recipes and goes well with a variety of different vegetables and even tofu. It is most definitely a gimme more :) 

Prep Time: 7-10 min

Ingredients*:

1. 1 cup Mushrooms (Cremini)
2. 1 cup shelled Edamame
3. 2 tsp Ginger-Garlic Paste
4. 2 tbsp Low-Sodium Soy Sauce
5. 1 tbsp Vegetarian Oyster Sauce**
6. Freshly cracked pepper, to taste

Directions:

Line a skillet with water and add ginger-garlic paste and soy sauce. Once the ginger-garlic are fragrant, and almost dry, add mushrooms and thawed edamame and toss well. Remove from heat and add oyster sauce and toss again. Garnish with freshly cracked black pepper and serve hot, or pack it away for lunch! Yum every time! 

* This is a 'no added salt' recipe i.e. no salt is added over and above what is already in the condiments.
** In place of Vegetarian Oyster Sauce, I've use Vegetarian versions of Hoisin, Pad Thai and Kung Pao sauces as well. Basically, any Asian sauce works well in this Quick Stir Fry!

Gimme more .. Tortilla Soup!

Like most people I am a repeat offender :) I go back again and again to my most favorite recipes and I like to call these select favorites ... the gimme mores :) 

Tonight's gimme more was Vegetarian Tortilla Soup. I made a double batch, blended it with my stick blender  to make the creamy version. I used fresh cilantro from my herb garden and ate it as the entrée. I ate it by itself, but this soup is great also when scooped out with some tortilla chips. 

LOVE LOVE LOVE IT!!