An easy vegetarian dinner, inspired by this recipe.
In truth, I totally lazed out and used one of those pre-made polenta tubes. Super convenient. I sliced it, brushed it with a little melted butter, sprinkled with salt and pepper, and baked at 375 for 30 minutes. I turned the broiler on for the last couple minutes to get a little more color on them.
Meanwhile, I heated some oil up in my best nonstick skillet, tossed in some chopped Chanterelle mushrooms, a couple cloves of sliced garlic, and a few handfuls of chopped chard. After the mushrooms started to brown, I liberally sprinkled with salt, pepper, and fresh thyme. Then added a hefty glug of white wine to deglaze the pan and let it simmer until almost completely reduced and the polenta was done. The big finish included topping the polenta with the greens mixture and some sprinkled goat cheese. Obviously.
It was very good for less than 5 minutes of hands on work. Cormac liked the mushroom and greens mix, but seemed dubious about the polenta and goat cheese.
I was planning on doing some baking tonight, but I might have a(nother) glass of wine and fall asleep by 8:30 instead. Because I’m just that much fun.
So much for spring. Today was real rain and quite chilly. If only we could start to string a few of those nice days in a row. Due to my poor planning during my last grocery trip, we had no ingredients for dinner other than a package of mushrooms. With the rain soaking me, all I knew was that I wanted something warm and comforting. Enter mushroom stroganoff. I braved the rain and walked the few blocks to my favorite grocer, where I picked up some egg noodles, sour cream, and asparagus.
And then I whipped up dinner for two.
- 6oz whole wheat egg noodles
- 2T butter, divided
- 1T all-purpose flour
- 2 cloves garlic, minced
- 8oz baby bella mushrooms, thickly sliced
- 1 cup beef or vegetable broth
- 1/4 cup sour cream
- 1/2T fresh thyme
- salt and pepper
- Cook pasta according to package directions.
- Heat one tablespoon over medium heat.
- Add mushrooms and garlic to pan and saute until softened, about 5 minutes. Add salt and pepper and saute an additional minute.
- Remove mushroom mixture from pan.
- Add the other tablespoon of butter to the pan along with the flour, and whisk together cooking for 2-3 minutes.
- Slowly whisk in broth and cook over medium heat for about 5 minutes until thickened.
- Add in mushroom mixture, thyme, salt and pepper, and sour cream and whisk together until homogenized.
- Drain pasta and add to mushroom mixture and stir until noodles are covered.
I served it along with asparagus that I roasted for 10 minutes at 425. Very simply and very delicious. It was a perfect comfort meal for a rainy day.
On an unrelated topic, have I mentioned here that I’m a volunteer coach for Girls on the Run? Well today was the day we were supposed to do our community project. On Monday the girls came up with a list of ideas and the one that they voted to do to help their community was to make posters spreading awareness about endangered animals to put in their school. They came up with all info and ideas themselves and the other coaches and I were very impressed with their creativity (and the huge mess we made!).
Very creative, huh? Those girls always make me smile.
Gotta get to bed early — work starts tomorrow!!