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.

Chocolate Jalapeno Cookies

They sound strange, I know. When I started baking them Tim made the sound of a cat yacking up a hairball. But that is OK, "Whatevs," I said and dusted my apron off. I was curious about how these little guys would turn out and much to my surprise they are my new favorite cookie. I had them at the bake sale and they got many odd stares but those souls brave enough to bite into them smiled and licked their lips in approval. They are not spicy at all, but they do have a jalapeno taste, and if you are a fan of mole poblano sauce you will definitely enjoy these.




1 3/4 cups flour
1/2 tsp. baking powder
1/2 cup Earth Balance (squishy, room temperature)
1/2 cup sugar
1 tsp. ground flax
2 T. water
1 tsp. vanilla extract
1 to 2 jalapenos, finely diced
powdered sugar, to sprinkle on tops



Mix flour and baking soda together in bowl. In mixer beat the butter and sugar together until fluffy like a bunny. Add flax, water and vanilla and beat for about a minute. Add flour mixture to buttery gooieness and beat until smooth. Split into two sections and wrap in plastic wrap and refrigerate for about a hour.

Pre-heat oven to 350 degrees and grease up your cookie sheets, cause' it is time to party!

Remove 1/2 of dough from refrigerator and roll out with a rolling pin on a floured surface. Cut into desired shape with cookie cutters (I chose stars)sprinkle on the powdered sugar and place on cookie sheets and bake for 10 minutes. Let cool on cookie sheet for 5 minutes and then place on cookie rack to cool completely.

Then eat until the cows come home!