Taking On The V-Con Pt. 5

Have you ever seen Ghostbusters? You know the Marshmallow puff monster? Well, that's me right now. I ate an enormous bowl of pasta and mushrooms. It looked so good, I just kept scooping more and more onto my plate. I can eat these, I think to myself, easily. Just open up the mouth, chew a bit and down the hatch. Simple. Oh and it was, because the recipe for tonight: Roasted Portobellos, happens to be something I make a lot. Not this recipe exactly, but very similar. I love mushrooms, in the same way that I love bunnies and bikes and kittens and unicorns.



Mushrooms are magic, and some of them are even called magic mushrooms, but don't eat those, unless you WANT to see unicorns, which would be rad, but now my bloated brain and tummy are wandering. Back to topic, I love mushrooms and this recipe for tonight was exactly what I needed. I haven't told any of you, but I had a little sleep over in the ER last week for some troubles of the lady variety and my parts have been achey, not THOSE parts, just my whole body. Sore and tired and a little on the weak side so a magical dinner (there's that word again, I must be thinking about wizards) was just what I needed.

This recipe is simple and out of this world tasty.
Ingredients:

1/2 cup cooking wine
1 T. olive oil
2 T. soy sauce
2 T. balsamic vinegar
2 cloves garlic
Portobello Mushrooms
and whatever the frick else you want to send your tummy to the moon. I added a sweet yellow onion, oregano, salt and pepper to my marinade and served my mushies with a red bell pepper, fresh basil, one spicy jalapeno pepper, tomato and whole wheat pasta. Yeah, right...Yum!


marinate mushrooms for twenty minutes then bake at 400 degrees covered in tin foil for thirty minutes the uncover and bake another ten minutes.


pasta!


everything but the mushies

My dinner was spicy and packed full of flavor goodness. I am not sure if Timmy even chewed his! For reals! I suggest you give this one a whirl, you will not be disappointed.

Kale Chips

I am a snacker, a big snacker; impulsive and often out of control. Usually when I get home from work (mid-afternoon) I have a little snack, which turns into a meal. I try to curb my eating but after working 8 1/2 hours and biking home I am ravenous. My tummy takes over my brain and I become a food zombie roaming the kitchen looking for food and fast! I try to eat things like popcorn, trail mix or granola. I love fruit and veggies but when I am in a snacking craze those are the furthest things from my mind. I have found a way to trick my noggin' into thinking it is getting a salty, greasy snack when indeed I will be eating a healthful snack of kale chips. Kale is full of calcium and considered an anti-inflammatory. While very similar to collard greens it is in fact related to cabbage, another one of my faves.


dinosaur kale

The first time I tried kale, it was raw in a salad and I thought it was a gross chewy mess that I shall avoid for the rest of my days. Then one day for my birthday my friends Ty and Julia brought over bag after bag of kale chips. I was appalled they would bring such a tasteless food to my party, but then was completely surprised when I tried one. These things were better than potato chips! I ignored my guests and wolfed down kale chips all night. Since that day (almost 2 years ago) I have been perfecting my own kale chips. Trying different flavor combinations, the appropriate cook time and what have yous have all lead me to this my, famous "Pizza" kale chips.


tiny chihuahua VS. dino kale

You will need:
I head of kale (any kind, green, red or dinosaur)
2 T. olive oil
1 T dried oregano
1 T dried basil
1 tsp. garlic powder
1 tsp. sea salt
1/2 tsp. black pepper


oven ready

To Prepare pre-heat oven to 350 degrees. Wash and dry your kale then cut the leaves away from the thick rib center. Place kale chips on a well greased cookie sheet and drizzle with olive oil, then sprinkle on seasonings and bake for 10-15 minutes. Let cool then enjoy!


yum!