Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

  • I teach Nia, yoga and stretch! SIX group classes a week!

    Nia: Tues and Thurs at 9 am, Fri at 10:15 am

    Yoga: Tues at 10:30 am and Thurs at 6:00 pm

    Stretch: Thurs at 10:15 am

    Please see my website for details! I sub for the City of San Jose and the YMCA so check my website for dates and times!

    I am also available for private Nia / yoga / Personal Training!

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Posts Tagged ‘mushrooms’

Selective Eater

Posted by terrepruitt on October 31, 2018

A Facebook Friend posted this list recently on Facebook. She received a lot of replies. I was pretty surprised at them. For so many years I was called a picky eater so I was happily surprised to see I was not among the pickiest out of the people who replied to her query. There was one woman who answered 17. SEVENTEEN! The response to her response was, “What do you eat?” I mean, seriously. There are so many things on this list that I DO eat, and they are pretty much staples in my diet I was wondering the same thing about this woman.

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise ClassesThe numbers from the responses were funny. There was only a handful of people who were in the 0 range. With the bulk of the people being in the 1 to 5 and 10 to 15. And only one being over 15. That was the result when I decided to count, but I am sure that it changed as I saw people had commented after I had done my quick count. I was just curious. I really just wanted to see how many people were “pickier” than me. I do understand, as I am sure so do you, there are a lot more reasons than, “I don’t like it” as to why people don’t eat some things. I am actually very grateful for all of the allergies and intolerances that are now an everyday thing because – again – most people don’t just label someone picky . . . wait staff doesn’t even blink any more when someone orders a menu item but ask for something to be removed. It is no longer really considered a “special order” it is just an order. With so many different diets and things going on it is ok to “rearrange” a menu item – as I call it.

Here is the list with the items I won’t eat circled. I don’t really like green olives with the pimentos, but without them they are fine. I will eat raisins especially golden ones, but I don’t care for the black ones, but sometimes I will eat them. If they are in a dessert item, I will generally not eat that item because . . . it is probably something I should be avoiding anyway. I don’t eat fish raw or otherwise. I like celery soup, but I don’t like celery and I prefer it NOT be in things (chicken salad, green salads, etc.). I don’t like avocados. I don’t even like to touch the mush of them — eww. And I don’t like mustard.

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What about you? How do you fair with this list? How many points did you get?

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Leek And Mushroom Topped Flat-Biscuit-Shortbread

Posted by terrepruitt on November 7, 2016

I save recipes to my computer all the time.  I have hundreds and hundreds of recipes.  Every once in a while I go through the various folders and see recipes I want to try.  I might even put the recipe on my desktop so it is in my face and on my mind . . . in hopes that I will actually try it.  Sometimes I do.  Sometimes I don’t.  I had found a recipe the blogger called flatbread and it sounded delicious so I saved it to my desktop.  While I was at the store I remembered I had a leek in the refrigerator and I thought mushrooms and leeks on top of the flat bread would be good.  I couldn’t remember what the recipe called for, so I bought the mushrooms.  Here is what I ended up doing.  It was good.  The toppings of leeks and mushrooms gave it a lot of flavor.  However, I just need salt in my food otherwise it is bland.  So even with the toppings having sufficient amount of salt the bread was too bland for me.  I am sure for regular people who don’t require so much salt it would be fine.  My hubby loved it.  It also didn’t taste nor have the texture of the flat bread I am used to.  It was more like a biscuit.  Or a shortbread.  That is probably due to the baking powder.  OR it could have been due to the fact that I read 1/2 cup olive oil and the recipe called for 1/3 cup.  Anyway, since my husband loved it, I will be doing it again.  My toppings will probably change.  And I will definitely add salt to the dough!  And I might even try it with the less oil.

I have noted the changes I will make next time in italics.

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Leek And Mushroom Topped Flat-Biscuit-Shortbread

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitFlat-Biscuit-Shortbread
• 1 1/2 cups + 3 tablespoons all-purpose flour
• 1 tablespoon cornmeal
• 1 teaspoon baking powder
• 1/2 cup olive oil
• 1/2 cup water
• 1/2 teaspoon garlic powder
• 1/2 teaspoon basil
salt

Leek and Mushroom mixture topping
• 2 tablespoons coconut oil
• 1 leek
• 3/4 pound mushrooms
• 1 teaspoon garlic salt
• 1/2 teaspoon thyme
• a sprinkle over the whole pan of ground ginger
• 1/2 – 1 tablespoon of butter
• pepper

After washing the leek, chop the leek into small pieces.  After washing the mushrooms, slice them.  Heat the coconut oil.  Add the leeks to the pan and cook them.  When the green portion becomes a bright green and the white portion starts to lose its color, add the mushrooms.  Sprinkle the mixture with the garlic salt, thyme, and ginger.  Keep stirring and cooking.  When the mushrooms and leeks are almost done being cooked to your liking add the butter.  Stir well, so the flavor of the butter gets incorporated into the mix.

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitWhile the leeks are cooking you can probably start on the dough . . . even before you add the mushrooms to the pan.

Combine the flour, cornmeal, baking powder, garlic powder, and basil in a bowl.  Stir until ingredients are well mixed.  Add olive oil and water mixing until all the ingredients are incorporated and it forms a smooth dough. Form the dough into a ball or a log – something to get you started into the final shape you want.  Place the dough onto a piece of parchment paper large enough to fit the pan you are going to bake it on.  Then roll out the dough until it’s about 1/4 inch thick in the shape you want. Lift the parchment paper with the dough on it and place it on your baking sheet. Brush or pat a little bit of olive oil on the top of the dough.

Bake it in the oven at 400° F for 12 minutes until the top starts to turn brown.

Remove the flat-biscuit-shortbread and top with three table spoons of ricotta cheese and a sprinkle of salt.  Then place back in the oven for three minutes.

Spread the cooked leek mushroom mixture on top of the crust.  Then sprinkle 3 teaspoons of gorgonzola on top of the mixture. Bake for an additional 5 minutes at 350° F.

Cut, sprinkle with pepper (if you want) and serve.

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My husband and I ate this for dinner one night.  It is very rich and quite filling.  Do pop over and check out Andrea’s blog and see her recipe of Roasted Maple Butternut Squash Bacon Flatbread which inspired my leek and mushroom topped shorty-bready-biscuit.

Are you going to top yours with leeks and mushrooms or something else?

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An Eggcellent Dinner

Posted by terrepruitt on September 11, 2014

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classesWhat to make for dinner is often a tough question to answer.  My husband does not understand why it is so difficult.  He doesn’t understand that when he eats ground turkey and a vegetable two nights (at least) every week for months it is because I just do not have the time or mental capability to THINK of something to make for dinner.  Ground turkey and whatever vegetable we have is soooooo easy.  But this past year I was told I made it too much.  So . . . now that I have more time and can think about something other than planning a “memorial”,  I am trying to come up with something else for dinner.  On Thursdays I like to have something pretty much prepared before I go to teach the evening Gentle Yoga class.  My hubby has been experimenting with making deviled eggs so we ended up with a lot of eggs.  So I thought why not make a Frittata?  Is it still a frittata if you don’t bake it in the pan you do the initial cooking in?  I don’t have a cast iron skillet.  Or pan that can go in the oven.  Or — perhaps more accurately, one I want to put in the oven.  But I just put my “frittatas” in a casserole dish.

According to Wiki:
“Frittata is an egg-based Italian dish similar to an omelette or crustless quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. The word frittata is derived from Italian and roughly translates to “egg-cake”.

History

The Italian word frittata derives from fritta and roughly translates to egg-cake. This was originally a general term for cooking eggs in a skillet, anywhere on the spectrum from fried egg, through conventional omelette, to an Italian version of the Spanish tortilla de patatas, made with fried potato. Outside Italy, frittata was seen as equivalent to “omelette” until at least the mid-1950s.”

Well, I had a small piece of chicken to use and a lot of eggs.  So I bought some mushrooms and a leek.

Here is our dinner tonight.

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Leek and Mushroom Frittata

1 leek, chopped up into little pieces
1 lb mushrooms, sliced
olive oil
1/2 teaspoon rosemary
1 clove garlic, minced
6 eggs
1/3 C milk (I use 1%)
1/2 C cooked chicken (optional)
1 C Cheddar cheese (I used mild)
salt
pepper
butter
(I used a 7.5 in X 11 in casserole dish)

Put about a tablespoon of olive oil in a pan.  Heat the oil.  Then add the leeks.  Salt them a little while cooking.  When they look as if they are getting cooked add the mushrooms to the pan.  Add a little more salt.  Add the rosemary.  Add the garlic.  Cook the leeks and mushrooms until they are almost done.

While the vegetables are cooking beat the eggs in a large bowl.  Add the milk.  If you feel you need more salt and pepper you can put it in the egg mixture.

Once the veggies are cooked add them to the eggs in the large bowl.  Butter the casserole dish.  Then pour the veggie-egg mixture into the casserole dish.  Then add the chicken, use a fork to spread the chicken around in the vegetable-egg mixture.  Then sprinkle the cheese evenly over the top.  With the fork sink the cheese into the vegetable-egg-chicken mixture.

Bake on 350° F for about 20 minutes.  After 20 minutes check it to see if it is done to your liking.  Usually you want eggs to be cooked thoroughly.  But everyone likes their eggs done differently so cook it to the way YOU like it.

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Of course this can be breakfast, brunch, lunch, linner, dinner, a snack . . . . whatever you want.  I am sure you can adapt it to one pan cooking like a “real” frittata, but . . . it works in a casserole dish too.

Do you like frittatas?  Do you ever eat them for dinner?

Posted in "Recipes", Food | Tagged: , , , , , , , , , , , , , , , , , , , , | 2 Comments »

Bruschetta Pasta

Posted by terrepruitt on August 5, 2014

You may have read my post regarding how much I loved Dinner of Herbs eggplant bruschetta recipe. I said I could put the eggplant mixture on anything. Well, I actually bought the ingredients to make the bruschetta, I even remembered the bread! But when I arrived at home I looked in my refrigerator and realized I had some zucchini I needed to use. Plus I had some mushrooms I needed to use. So I decided this would be a great time to put the eggplant and tomato mixture with a little extra over pasta. So I am just adding zucchini and mushrooms to the way I made the bruschetta.  Here is what I made:

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Ingredients:

–1 medium or large eggplant, cubed (very small)
–4 medium sized tomatoes, cubed
–1 lb of mushrooms, sliced or coarsely chopped
–2 zucchinis, grated
–3/4 of a large onion, chopped (tiny)
olive oil
two tablespoons of butter
garlic powder
onion powder
salt
pepper
sweet basil
balsamic vinegar
Parmesan cheese, as desired
1 package/box/container of pasta (I prefer linguine)

Heat the oven to 450°F.

Put the eggplant on a baking sheet. (I used parchment paper on the baking sheet.) Drizzle with olive oil. Mix it up, then spread the eggplant evenly, in one layer (the eggplant I used was too large to be one layer), over the baking sheet. After baking for about 10 minutes, move the eggplant around on the pan.  After another 10 minutes, gently stir/toss the eggplant and sprinkle with garlic salt. Bake for about an additional 25 minutes. Stirring or tossing if necessary to ensure even roasting. In between roasting the eggplant, spread 3/4 of the tomato out over a baking sheet. (I used parchment paper on the baking sheet.) Drizzle with olive oil and sprinkle with garlic powder and onion powder. (Tomatoes are too delicate to be mixed as done with the eggplant.) Bake until the edge pieces are browning.  Stirring gently, if you want.  I ended up cooking the tomatoes for about 30 minutes.

Somewhere in between cooking the mushrooms and zucchini as instructed below, you might want to cook your pasta. I prefer my pasta hot. You can plan and cook accordingly.

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classesWhile the other vegetables are baking, heat some olive oil and 1/2 the chopped onion in a pan. Add the mushrooms, season with salt and pepper as desired (I use garlic salt) and cook to your liking (I like them a little caramelized). Remove from pan and set the mushrooms aside. Add two tablespoons of butter to the pan. Once the butter is melted add the grated zucchini. Cook the zucchini about 10 minutes on medium heat.

Once all the veggies are cooked to your satisfaction put half of the cooked and drained pasta in a large bowl, then add half of all of the cooked vegetables.  Add the basil, vinegar, any additional salt and/or pepper you desire.  Then add the rest of the pasta and cooked vegetables along with half of the raw tomato and onion.  Toss it all.  Taste it to see if you want more basil, vinegar, salt and/or pepper.  Put the rest of the raw tomato and onion on top. Serve the pasta sprinkled with Parmesan cheese.

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This is the first recipe I wrote FIRST, then followed.  I made a few adjustments to the recipe as I was cooking, and noted them before posting.  I think layering the pasta, then veggies makes for easier mixing.  Of course, you can mix it anyway you’d like.  I loved this.  I loved the flavor as I did when I made the eggplant bruschetta.  What I would do next time is use 3 tomatoes instead of four.  The flavor of the tomatoes overpowered everything.  I am looking forward to having the leftovers, as I believe left over pasta is often better than the freshly made dish.  The flavors have time to meld.

This is an easy dish, there is nothing complicated about any part of the process, but with all of the chopping it is a bit labor intensive.  The separate roasting of the eggplant and tomatoes makes it a long process.  I didn’t want to roast them at the same time.  But if you chop while things are cooking . . . . .

I will probably make it again.

What about you?  Does it sound good?  Which of the vegetables is your favorite? 

Posted in "Recipes", Food | Tagged: , , , , , , , , , , , , , , , , , | 2 Comments »

Really Easy Pizza

Posted by terrepruitt on November 2, 2013

https://i2.wp.com/farm8.staticflickr.com/7303/10639802725_52e4c7e10f_b.jpgI have always wanted to make “pizza” using eggplant.  But I usually don’t have tomato sauce.  The eggplant “pizza” I have always wanted to make is using a slice of eggplant as the “crust”.  Not putting eggplant ON the pizza, nor making the crust with flour and eggplant.  Just a slice of eggplant as the “crust”.  You might be familiar with me not really liking tomatoes.  That lends to me not really liking tomato sauce.  When we have pasta we don’t normally have tomato sauce.  Although lately I have been buying some.  Yes, the jarred kinds.  I know it is silly to buy the jar kind when it is so easy to make, but since I don’t really like it, it is one of those things that I don’t bother making.  If I can buy an organic jar of tomato sauce for a quick dinner every once in a while I do.  Well, the last time I used it I made the My First Tomato Sauce Lasagna.  I didn’t use the whole jar.  Recently I bought an eggplant and it was HUGE.  Normally I slice them in half and roast them, but this one was huge, but I was really looking forward to the roasted kind, so I didn’t want to make pizza out of it all.  So I sliced it in thirds lengthwise.  Planning to use the middle slice for the pizza crust.  I finally had eggplant pizza!

I roasted it first.  Then I piled on my toppings.  I realized I needed to roast it longer.  The eggplant got VERY soggy after all of the toppings were on it.  If you REALLY like eggplant it is no big deal.  I am not sure if the eggplant pizza would ever be a pick-up-and-eat-it-like-regular-pizza type of pizza, but it was really good.

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Eggplant Pizza

One large eggplant, sliced in either rounds or length-wise (about 1/2 inch thick)
olive oil
salt
your favorite pizza/tomato sauce
your favorite pizza toppings

Sprinkle oil on the eggplant and roast at 400° F for about 20 minutes . . . depends on the size of your eggplant and how thick you cut it.  After 20 minutes flip it over sprinkle with oil and salt.  Cook for another 15 or 20 minutes.  Check it and decide how cooked you want it.

Then top with your favorite pizza/tomato sauce and your favorite pizza toppings.  Bake it until your cheese is melted.

______________________________________________________

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Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle YogaMine had tomato sauce, mozzarella cheese, and sautéed mushrooms.  It was sooooo good.  Mushrooms are my favorite pizza topping.  When I make pizza, it is usually just with mushrooms.  I prefer to cook the mushrooms first — no matter what crust I am using — to get out most of the moisture and ensure that they are cooked when I eat my pizza.

Anyway . . . this was very good.  So good I made it again but this time I sliced the eggplant in rounds.  I used the same toppings.  This second time the eggplant was a little less soggy, but it was still not something you could pick up like a regular piece of pizza.

I roasted the slices for about 20 minutes on each side. The eggplant adds a nice flavor to the pizza toppings I used (tomato sauce, cheese, and mushrooms).  And as long as your sauce and your toppings are gluten free this is a great pizza to have for those who are avoiding it!

What about you?  Have you ever wanted to try eggplant as your pizza crust?  Have you ever tried eggplant as your pizza crust?

Posted in "Recipes", Food | Tagged: , , , , , , , | 4 Comments »

My First Tomato Sauce Lasagna

Posted by terrepruitt on October 19, 2013

So when I have classes to teach in the evening – Nia or Gentle Yoga, I like to have dinner planned.  Sometimes I just have the idea of what I am going to do.  Sometimes I have the ingredients and I might make something the day before that last a few days so we can just heat up leftovers.  Love them left overs.  And sometimes I prepare something that just needs to be baked.  This time I decided to make a lasagna.  I don’t think I have ever made red sauce lasagna.  I make a Chicken Divan lasagna that is super yummy, but not being a fan of tomato sauce, I don’t think I have ever bothered making lasagna with a tomato sauce. Another reason is, I really think that lasagna sauce as with spaghetti sauce is best from scratch, but since I don’t make either, it seems daunting to me.  So I have never made the effort with the lasagna because I don’t want to make the sauce.  Well, sometimes, in order to get things done, I have to take short cuts.  So I used a sauce in a jar.  It is a really easy lasagna recipe, however, I made it a bit different.

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Super Easy Tomato Sauce Lasagna

Ingredients:

1/4 of an onion
1 tbsp of olive oil
1 pound of mushrooms, cleaned and sliced
1/2 tsp salt
1/2 tsp garlic powder
1 pound lean ground beef*
1 32 ounce jar of the tomato/pasta sauce of your choice
12  uncooked lasagna noodles  (as many as your dish requires)
1/4 of a 32 ounce container ricotta cheese
4 cups shredded mozzarella cheese

You might want to use the entire jar of sauce and or add the 1/4 cup water to the dish before baking (as instructed in the original recipe)

Preparation:

Heat onion in oil.  Cook the mushrooms until half way done.  Add salt and garlic powder.  Then add the beef.  Cook beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain, if necessary (our beef does not have anything to drain off).   Stir in 3 cups of the pasta sauce.

Spread a thin layer of the remaining sauce into the 9 X 13 casserole dish; layer with enough noodles to cover the bottom of the dish.  Then layer the ricotta cheese and mozzarella cheese over the noodles.  Then add 1/2 of the meat sauce.  Then add a little mozzarella.  Then a layer of noodles, a layer of ricotta cheese and mozzarella cheese. Then a layer of the remainder of the meat sauce. Then add the rest of the mozzarella.  (This is where you would pour 1/4 cup hot water around edge of dish.) Tightly cover baking dish with 2 layers of heavy-duty aluminum foil.

Bake at 375° for 45 minutes; uncover and bake 10 more minutes. Note: Check the lasagna to see if it is done to your liking.  Let stand 10 minutes before serving.

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Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle YogaI covered mine with plastic wrap and foil and froze it.  The day I wanted to cook it I took it out to thaw for a few hours.  It was still frozen when I put it in the oven.  I removed the plastic wrap before I baked it at 375° for 90 minutes.  I left it in the oven after the 90 minutes.  I SHOULD have taken it out.  It was just the tiniest bit over done.  But otherwise it was great.

I had put it on time bake so I was not home to check it.  I arrived home JUST as the oven was turning off.  I had other things to do so I didn’t check the lasagna right away and I should have.

My husband loved it.  Since I have given myself permission to use jarred sauce, I might be making this more often.  Next time I want to add zucchini.  And, yes, we had enough left over for a couple of meals.  You know I love that!

Do you have a favorite lasagna recipe?  Would you share it?  

*I actually am not sure how much ground beef I used because ours is from a cow we bought a portion of.  It is wrapped in butcher paper with no weight.  I think it is about a pound.

The original Extra-Easy Lasagna.

Posted in "Recipes", Food | Tagged: , , , , , , , , , | 6 Comments »

Stretch The Meat

Posted by terrepruitt on June 15, 2013

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, ZumbaI know that this would not work for every family.  This is another recipe using one piece of meat with beans as the source of protein.  I know that people have their own ideas about what makes up a dinner.  Some people have to have meat.  And not just a little meat, but a full serving or more otherwise to them, it is just not dinner.  I understand that people are different.  If that is you or someone in your family then this will not work for you.  But as long as I don’t do it three nights in a row, my husband is ok with it.  What I often do is cook three pieces of meat.  The first night we each have a piece of meat.  Then the next night I stretch the remaining piece into a meal for two.  Sometimes . . . . depends on what I am cooking in turns into a meal for four.  I have mentioned this before in some of my other post so I like to share “recipe” ideas.  Even though it is really easy to throw something together, sometimes it is nice to have someone else do the thinking for you.  With everything else that has to be done, if you can just look at something and have it all figured out — YAY!

So this recipe is pretty much like the one in Dinner Desperation.  See?  It works when you are “desperate”.

Mushrooms, Kale, Beans, Chicken, and Rice

—2 tablespoon olive oil
—1/2 of an onion, chopped
—1 lb mushrooms, chopped or sliced
—2 cups cooked rice (out of the fridge, so leftover)
—2 tablespoons of butter
—one LARGE chicken breast, cooked and chopped
—1 15 1/2-ounce can garbanzo beans/chickpeas, drained and rinsed
—2 teaspoons granulated garlic
—1 bunch of kale, chopped
—salt
—Garlic Salt, to taste
—Freshly ground black pepper, to taste

Heat the olive oil and the chopped onion.  Add the mushrooms.  Cook until almost done.  (Done to YOUR tastes)  Add a little salt.  (Just a little because you need to “save” your salt “layer” for the kale.)  Add the rice breaking it up and letting it get soft.  Stirring it and allowing it to cook.  Use the butter to help the rice get moist (might need to use a bit of liquid too).  When the rice is soft, add the chopped chicken.  Let it cook for a little bit.  Then add the can of garbanzo beans.  Sprinkle half of the garlic over mixture.  Then add the kale.  Sprinkle the rest of the garlic over the kale.  And salt.  Then stir and cook.  Then add more salt and garlic if you want, and pepper.

With this mixture the mushrooms need to cook.  Some people don’t like their mushrooms really cooked, I do.  So I let them cook pretty much all the way as if I were going to just eat them.  When in the other recipe I don’t cook the asparagus THAT much because I like it less cooked.  So I add the rice sooner.  But in THIS recipe I wait until the mushrooms are done.   Also remember, if you are using freshly cooked rice then it won’t take as long to cook/heat up.  Also the chicken I used had been seasoned when cooked so that is something to keep in mind when you are flavoring your dish.

Kale is really a great green, however, I think it is really bitter.  So I use the salt to tame the bitter.  That is why I “save” the salting of the dish for after the kale is added.  Typically I would salt the mushrooms, but with kale, I wait for the kale.  So the salt goes directly on the kale.

Of course, this is just how I do it.  This is an explanation of the order I like it in.  You might come up with your own.  Oh, maybe you like your kale to be REALLY cooked, so you might want to add it with or after the mushrooms?  I like mine just wilted so it goes last.

So what do you think?  Mushrooms and kale, anyone?

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Beef, Beans, Mushrooms, Zucchini, And Cheesy Tortillas

Posted by terrepruitt on April 9, 2013

My cat has been on a “bland diet” of beef and sweet potatoes.  I keep thinking “today is the day” — meaning, today will be the last day, but until “things” have gotten back to normal I am not comfortable putting her back on her cat food.  Part of the prescription of the bland diet was “very lean” beef.  So I am feeding my cat lean beef.  One day I was about to cook two dinners.  One for my cat and one for my hubby and I.  Then I realized I could just cook one.  So I put away what I had originally planned for my hubby and I and just cooked up some beef for us too.  As I was cooking the meat I was thinking of what veggies I had in my fridge . . . yeah, my door note does not always get updated.  Of course I couldn’t remember but when I opened the door I spotted the mushrooms . . . cool, I decided to put the meat on/in tiny tortillas with some mushrooms and cheese.  Then, I decided that in addition to mushrooms I would add some garbanzo beans.  As I was putting something in the fridge I spotted the zucchini and I decided to grate some of that into our mushrooms.  I was making this dinner up as I was cooking it!  (I can do that when I don’t have a Nia class.)

I have to cook the cat’s meat without flavoring, so I figured I would just salt the meat after and put some raw onions on it.  I figured that would be enough flavor.  But then I took hers out to prepare it and I left ours in the pan and I added cumin and garlic salt.  I am starting to add cumin to different things now.  Ever since I used it in my adjusted version of Bobby Deen’s Red Beans and Rice recipe.  It was not a spice I was accustomed to cooking with.  I like it.

We ended up with a pretty tasty dinner, I think.  I think the raw onions on the topping it all off really gave it the perfect finishing touch.

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, ZumbaBeef, Beans, Mushrooms, Zucchini, And Cheesy Tortillas

small wedge of onion, chopped
1 tsp olive oil
1 pound mushrooms, sliced
four shakes of garlic salt
half of a zucchini, grated
four shakes of garlic salt
1 can of garbanzo beans
four shakes of garlic salt
1/4 of a pound beef
four shakes of cumin
four shakes of garlic salt
10 small thin slices of cheese
five tiny corn tortillas

Heat the oil and onion (save some for garnish), then put the mushrooms in, add garlic salt.  Cook them until they are almost done, then put the grated zucchini in, add garlic salt.  Cook until it looks done almost done, then add the beans and the garlic salt. In a different pan, cook the beef with the cumin and garlic salt.

When the mushroom mixture and beef are almost done, heat the tortillas, melt the cheese on the tortillas.  Spoon the beef onto four of the cheesy tortilla, then spoon the mushroom bean mixture.  Top with raw onions.  (One tortilla was meatless!)

I had to cook the meat separate because of my cat, but if I were just making this for us I would cook the mushrooms first . . . I like my mushrooms caramelized, then I would add the beef . . . and I would use more so that it would work for all five tortillas.  I would add the cumin to the meat.  Then I would add the zucchini, then the beans.  I don’t like the beans to get to cooked so I add them last.  With each ingredient I would add garlic salt.

I have an electric grill/panini press I used for the tortillas.  I grilled them.

This was very good.  I will be making this again.  But since we rarely have ground beef (we are only eating it because the cat is!) I will use our regular ground turkey.

I like cooking with cumin!

I know I don’t come up with very inventive stuff, but we like it and sometimes all you need is an IDEA of what to cook for dinner.  Maybe this will help you.

What do you think?  Any ideas on what you might add?

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Mushrooms – Not a Superfood, But Super Good

Posted by terrepruitt on February 28, 2012

My family has always eaten mushrooms.  I have not.  I remember a time when I didn’t like them.  I remember that I started liking them. Not too long after I started liking them, my grandfather, who was the one that cooked them how I liked them, starting his bizarre food behaviors.  The way he cooked the mushrooms by which I started liking them was sauteing them with browned butter and a ton of garlic.  Then he started adding all types of things, things that might not actually belong mixed together.  But my grandfather’s decline is not the subject of this post.  Neither is the fact that he was the one that introduced me to mushrooms.  The subject of this post is mushrooms.  There was a time and I mentioned it before in my Some Foods Can Boost Your Immune System post, when mushrooms were not thought to have much nutritional value.  In fact, I remember my mother and I talking about that.  We had thought that mushrooms were pretty much nationally void.  But now-a-days that is not the case.  Mushrooms are not a superfood, but they do have nutritional value.

Mushrooms are a fungus.  There are many kind, I know, but I am talking about the plain white variety.  The ones that really go with almost anything savory.  I mean the other kind are good, but some of them have a very strong flavor so they might drown out a delicate sauce or flavor.  But the white ones are pretty plain, so you can make them any flavor you’d like — pretty much.  At the same time receive their nutritional benefits.

Mushrooms can be eaten raw or cooked.  When I eat them raw it is usually in a salad or in as part of a veggie tray with dip.  Oh, we also do use them as a dipper when eating cheese fondue.

ance Exercies, Nia, Nia Campbell, Campbell Nia, Nia classes in Campbell, evening Nia, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia,Per the USDA Nutrient Database the nutritional value for about 3.5 oz of mushrooms is:

about 27 Calories

Carbohydrates 4.1 g

Fat 0.1 g

Protein 2.5 g

Thiamine (vit. B1)  0.1 mg (9%)

Riboflavin (vit. B2) 0.5 mg (42%)

Niacin (vit. B3) 3.8 mg (25%)

Pantothenic acid (B5) 1.5 mg (30%)

Vitamin C 0 mg (0%)

Calcium 18 mg (2%)

Phosphorus 120 mg (17%)

Potassium 448 mg (10%)

Sodium 6 mg (0%)

Zinc 1.1 mg (12%)

So with that information we can see there is a good amount vitamin B in mushrooms.  It seems that mushrooms can be forced to make vitamin D.  The process can be compared to how we convert sunshine on our skin to vitamin D.  Mushrooms have a chemical called ergosterol, which, when exposed to UV light is converted to vitamin D.

Wiki states:  “Testing conducted by the Pennsylvania State University showed an hour of UV light exposure made a serving of mushrooms contain twice the U.S. Food and Drug Administration’s daily recommendation of vitamin D. Testing by the Monterey Mushrooms Company demonstrated 5 minutes of UV light exposure made a serving of mushrooms contain four times the FDA’s daily recommendation of vitamin D.”

Which is funny to me because I thought mushrooms preferred dark.

On Fresh Mushrooms their antioxidant contents is cited.  Antioxidants are good for the immune system.  They help protect the cells from damage from free radical, which are thought to be the cause of many diseases.  Mushrooms contain the antioxidant Ergothioneine and the mineral Selenium which works as an antioxidant.

I love mushrooms.  I am happy that they are more than just good tasting, they are good for me.  We eat a lot of mushrooms.  Do you?  How many times a week would you say you have mushrooms?  How do you prepare them?  Do you eat them raw or do you cook them?

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My Experiment with Collard Greens

Posted by terrepruitt on March 3, 2011

I always hear about collard greens and how nutritious they are.  I was in the store the other day shopping after my Nia class.  I always feel energetic after Nia.  Sometimes even a little adventuresome, so I decided to buy some collard greens.  I was hoping I could cook some mushrooms and throw the greens in and let them steam a little bit.  I looked up how to cook collard greens and what I found was boil with ham hock.  Uh-oh.  The two things I read talked of cooking the bitter out or disguising it with bacon or ham.  I looked at the pictures of dull green soggy veggies piled on a plate and realized why I had never eaten collard greens.  Ewwww.  It looks like a soggy pile of spinach.

I decided to go ahead with my plan.  I minced a shallot and cooked the mushrooms.  I didn’t salt the mushrooms because I was thinking that I would need all the salt I could use on the collard greens AND I would need to sweat the greens.  Right as the mushrooms were done cooking I put a little butter in the pan, I was thinking this would help counter-act the bitter I had read about.

I put some wine in the pan.  I was thinking in addition to the salt sweat I was going to have to somewhat steam the greens because I had also read something about the greens being tough.  I put the greens in and put a spoonful of minced garlic on it.  Then salted it a bit.  They cooked much faster than I thought considering what a heart leaf it is.

So, my hubby was happy.  It tasted like the mushrooms I usually cook or like all the other veggies except there was a slight sourness to it.  So, now that I know they don’t taste horrible and they can be cooked and enjoyed without boiling them with  ham hock, I can step away from the normal flavoring and try other flavors.  Ones that will compliment the strong flavor of the leaf.

Do you cook collard greens?  Do you boil them with the ham hock?  How do you cook them?  Give me some ideas because I think I will be making them a lot more because it really made my husband happy.

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