Artichoke Stuffed Mushrooms

You know, I really should eat more stuffed mushrooms. Each mushroom is like its own personal pizza. Just add on the toppings and there you go! All customized to your liking. 

And what do I like? 

Okay, maybe that’s too broad of a question… perhaps a better would be ‘what do I not like?’… 

Anyways, one thing I really like is the combo of artichoke, feta cheese, and dill. Yup, I could eat it for days (and I have!)  

Artichoke Stuffed Mushrooms 

Ingredients:

3 large portobello mushrooms, stems and gills removed (As best as possible. If the mushroom breaks, no worries! You’ll just have mini “pizza bites”! )

Olive oil 

1 can artichokes (squeezed of excess water/marinade and chopped) 

1 egg

1/3 cup feta cheese (goat cheese also works nicely!)

1/3 cup chopped onions 

1 tbsp dried dill (do not omit!!!)

1 tbsp dried parsley 

1 tsp thyme 

salt and pepper, to taste 

Directions:

Place portobellos on a baking pan and give each a quick drizzle of olive oil. In a bowl, combine the rest of the ingredients and pack on top of mushrooms. Bake at 350 for 20 minutes. 

 

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Tuna Stuffed Peppers

Pretty simple recipe today! Again, just another based from what I can usually find in my fridge. 

As an alternative to bread, I used bell pepper bowls. But, of course, use bread if you want (which I have to do for my younger brother every time). I prefer the pepper bowls though. For some reason it make it appear… I don’t know, fancier???

Ehhh, let’s go with that 🙂  

Tuna Stuffed Peppers 

Ingredients: 

2 green bell pepper, sliced in half 

1 5oz can of tuna, excess water drained  

1 pickle spear, chopped

1/4 cup feta cheese + extra for topping 

3 tbsp whole-milk yogurt

3 tbsp chopped tomatoes 

2 tbsp chopped onions

1 tbsp chopped jalapeño pepper 

1 tsp paprika 

1 tsp dried parsley

salt and pepper, to taste 

Directions: 

Preheat the oven to 400 degrees and place sliced bell peppers on a baking pan. Combine the rest of the ingredients in a bowl. Divide and spoon tuna mixture evenly between pepper “bowls.” Top with sprinkled feta cheese and place in the oven. Garnish with more parsley and black pepper before serving, if desired.  

 

 

Butternut Pesto Flatbread/ Butternut Pizza

It’s a 2 in 1 day! Yup, two recipes/ideas in 1 post. And they require no extraordinary cooking skill!

Aren’t I amazing 😉

The best part is, you can get as fancy as you want with these, ranging from a quick snack/lunch to a smancy (as my friend would say) dinner party appetizer.

Butternut Pesto Flatbread/ Butternut Pizza 

Ingredients: 

1 butternut squash

garlic powder

salt and pepper

For flatbread:

favorite type of pesto (store bought or homemade)

shallots, chopped

pine nuts

feta cheese

For pizza:

pizza/marinara sauce

mozzarella cheese

Directions: 

Cut butternut squash in half lengthwise. Cut into 1/8 in semi-circles. Spray baking pan with oil. Put on slices. Spray slices with oil. Sprinkle with garlic powder, salt, and pepper. Cook in 400 degree oven for 20 minutes.

For flatbread: Spread on pesto and top with shallots, pine nuts, and feta (to the desired amount). Bake for 8 more minutes.

For pizza: Spread on pizza/marinara sauce and top with desired pizza toppings. Bake till cheese melts

Butternut Squash Gratin (Grain-Free)

A few years back, my mom took over hosting Christmas Eve dinner from my grandparents. Since my Mom-Mom was famous for making her lasagna every year, my mom realized that if she tried making it, everyone would compare it to hers. So, we’ve been trying to come up with a menu that we can make into a tradition.

This year, were adding this to the list.

It’s interesting. I’m so used to using, shall we say “alternative” techniques and recipes, that I always forget how my relatives think my food, on appearances alone, is either downright “weird” or (hopefully) “creative.” Fortunately, my mom tasted it and thought it yummy and “creative” and requested that I make it for our menu!

Butternut Squash Gratin (Grainless) 

Ingredients:

1 tbsp ghee

3 cups peeled and finely cubed butternut squash

1 small onion, chopped

1 tsp dried parsley

1 tsp dried thyme

1/4 tsp nutmeg

salt and pepper

1/2 cup cashews

1/2 cup organic feta cheese

Directions: 

Heat ghee in a skillet until melted. Add in butternut squash and sauté for 20 minutes, until slightly tender. Add in onion, parsley, thyme, nutmeg, salt and pepper and cook for 5 more minutes. Spoon into a sprayed baking dish (about 8-9 inches in diameter). Bake at 350 for 15 minutes.

Meanwhile, pulse cashews in a food processor until reduced to fine pieces. Add in feta cheese and pulse a few more times. Sprinkle 2/3 a cup over butternut squash. Bake for another 20 minutes and serve. Set out the remaining cashew mixture and sprinkle over butternut squash, if desired (highly recommended).

No-Crust Feta, Spinach, and Mushroom Pie

It’s almost time. Yup, that’s right. Back to school! Oh winter break, how I will miss you. This semester is going to be sooo crazy. I’m pretty much on campus from 7:30 in the morning till 5:00 at night Monday through Friday. Happy happy, joy joy. Actually, I’m kinda excited because I’m taking sign language! It’s one of those classes I’ve always wanted to take 🙂

Hmm, do you think eating a bunch of spinach will give me enough energy? Hey, it worked for Pop-eye, right? I think it’s worth the attempt with this:

 No-Crust Feta, Spinach, and Mushroom Pie 

Ingredients:

1 and 1/2 lb fresh spinach

1 small onion, chopped

2 garlic cloves, minced

2 portobello mushrooms, stems and gills removed, chopped

3/4 cup shredded or crumpled feta

2 tbsp lemon juice

2 tbsp pimentos

1 tbsp dried parsley

1/2 tbsp crushed red pepper flakes

1/2 tsp garlic powder

1/4 tsp nutmeg

1/4 tsp salt

pepper to taste

3 eggs

1/4 cup milk

1/3 cup whole wheat flour

Directions:

Preheat oven to 375 degrees. Spray a 8 or 9 inch pie pan with cooking spray. Fill a pot with about 4 cups water and bring to a boil. Gradually add spinach and stir until wilted (you can also simply steam the spinach until wilted). Drain the spinach in a colander, pressing down with a spoon to get as much water out as possible (once the spinach cooled, I even squeezed the it with my hands). Place spinach in a large bowl and set aside.

Heat olive oil in a skillet over low heat and sauté the onion for 5 minutes. Add garlic cloves and sauté for 2 minutes. Add mushrooms and continue cooking for an additional 5 minutes. Add the onions, garlic, and mushrooms to the spinach along with the feta, lemon juice, pimentos, parsley, pepper flakes, garlic powder, nutmeg, salt, and pepper. Mix altogether.

In a separate bowl, whisk together the eggs, milk, and flour. Pour the flour mixture on top of the spinach mixture and mix all together. Pour in pie pan and place in the oven for 35-40 minutes. Let stand for 10 minutes before serving.