Lime cilantro Portobello mushroom tacos with Gruyere cheese

These tacos are a crowd pleaser for those that are joining the 'Meatless Mondays' movement, for vegetarians, or for anyone that want a lowcal healthy taco. The red cabbage slaw is simple to make and delicious any leftovers can be used for 'Fried fish Fridays'...

The other day while shopping around to restock the refrigerator I lucked up on some Portobello mushroom caps at my go to shop spot 'The Dollar Store', picked up 4 single packs and a bunch more of my favorite snack items.

I knew 'Meatless Monday' was around the bend so I shopped for items from the meatless meals I planned on for monday and the rest of my work week ahead plus I saved a lot of money too.

The idea came from a recipe on Ahouseinthehills.com, and when I read the part that mentioned the use of a 'stovetop grill pan' I had to try it. With a few changes to what I had on hand,  this recipe is now one of the favorite easy meals.

Here's what I used:

- 2 large portobello mushroom cap, washed and removed the dark grills

- 1/2 avocado

- 1/2 bunch cilantro rinsed off for the mushroom marinade

- 1 cup cilantro for the tacos 

*** thinly sliced jalapeno optional

- 2 medium limes gently rounded around to loosen the juices and sliced

 in half 

- 6oz Gruyere cheese crumbled 

- 1/3 cup extra virgin olive oil for the marinade

- 1 TBSP of coconut oil or Olive oil to sautee the mushroom caps

- 1/2 teaspoon sea salt or to taste

- 1 jumbo Ziploc plastic bag 

- 3 corn tortillas 

- a stovetop grilling pan **or a regular large skillet will work

The recipe for the Red Cabbage Slaw follows 

First, 

– clean the 2 large portobello mushroom cap by rinsing removing all dirt and scraping to remove the dark gills underneath,  dry and set aside

– place the washed bunch of cilantro in Ziploc bag, using a rolling pin or wine bottle to roll across the bag of cilantro to help release the juices

- season the clean mushroom caps with sea salt and pepper, place them in the plastic bag with the prepared cilantro, squeeze all the juices from the limes inside the bag, then pour the Olive oil into the bag and work the ingredients into the mushrooms

- seal the bag and allow to marinate for at least 4 hours

Meanwhile:

Prepare the cabbage slaw 

Here's what I used for the

Red Cabbage Slaw

- 10 baby carrots or 2 medium carrots, grated

- 1/2 small purple cabbage, core removed and thinly sliced

- 2 green onions thinly sliced 

- 2 TBSP Red wine vinegar 

- 2 TBSP white sugar

- sea salt and cracked pepper to taste 

- in a small bowl, combine the red wine vinegar and white sugar, stirring until sugar is completely dissolved 

- in a medium size bowl, mix together the cabbage, carrots, and green onions

- stir the vinegar mixture into the cabbage mixture, stir to coat cabbage, season to taste with sea salt and cracked pepper 

- cover and store in refrigerator until needed

Now...

- add coconut oil or olive oil to the skillet, heat skilket over medium high heat

- once the oil is heated add the mushroom caps top side down

***at this point you'll need a heavy object to apply pressure and help flatten the caps 

***I used my tea kettle full of water

***place a sheet of foil on top of mushrooms then sit the tea kettle or heavy pan on top of foil and press lightly then allow the kettle/pan to stay on top while the mushrooms cook,  the mushrooms will fatten more as they cook

- after 3 - 5 minutes flip mushrooms lower heat to medium and repeat process until done

- turn off heat

- remove mushroom caps from skilket and slice 

NOW...

- heat a medium skillet *** If non-stick go ahead and heat the tortillas flipping once *** If the skillet requires oil add enough Olive oil or coconut oil to coat the tortillas continue to cook and flip once

- turn off heat leave skillet on burner

- working with one tortilla at a time begin to make the tacos

- start with cilantro leafs

- then cabbage slaw, then sliced mushrooms, then Gruyere cheese adding more to desired taste 

- repeat with rest of tortillas 

...ENJOY!!!

Spinach, Tomato, Ricotta Frittata

This dish will amaze your family and friends. It's quick and easy and a great idea for last minute brunch or a awesome breakfast.

Finecooking.com featured this beauty and I had to try it. I made a few changes to the ingredients as to what I had on hand and added a few of my favorites to spice it up a bit. This dish is now one of my go to dishes to serve when that unexpected guess drops in 'I'm ready"!

Who's not a fan of a quick and easy meal well get put your pompoms and bullhorns because this dish is one to cheer about.

Here's what I used:

5 large eggs

2 Tbs. whole milk

8 oz bag Fresh Express spinach

1/3 cup grated Parmesan cheese + 2TBSP for the top 

1 tsp. Pepper flakes 

***or to desired taste

1/4 tsp. sea salt and 1/4 tsp. coarsely ground black pepper 

***or to desired taste

2 Tbs. unsalted butter

1/2 onion, chopped

6 slices of a Roma tomato, sliced crosswise

6 TBSP cup whole-milk ricotta

1 TBSP Coconut oil 

1 tsp. garlic powder 

1/4 tsp. dried Basil 

2-3 fresh basil leafs sliced into ribbons

PREHEAT OVEN TO 375°

- Whisk eggs, milk, sea salt, cracked pepper, pepper flakes, garlic powder, Parmesan cheese, and dried basil in a large mixing bowl set aside

- In a medium to large oven proof skillet melt 1TBSP of coconut oil over medium heat, add fresh spinach, cook until wilted, pour into heat proof bowl to cool, once cooked spinach has cooled add to the egg mixture

- In the same skillet add the butter and onions, cook until translucent 3-4 mins

- Add the egg mixture to the skillet of cpoking onions and cook until the eggs begin to set,  occasionally lifting the sides with a spatula to let uncooked egg run underneath, 3 to 5 minute

- Design your Frittata by laying the tomato slices over the eggs and dollop the ricotta around the tomatoes, Sprinkle the remaining Parmesan cheese on top, then add on the fresh basil ribbons 

- Bake for 10 -15mins or until the ricotta is heated throughly and depending on oven 

***serve with some fresh Dutch crunch bread pan toasted in coconut oil 

ENJOY!!!

Asparagus Margherita pizza with a cauliflower crust

This pizza is made without a flour crust but with a cauliflower crust and I can honestly say, "you will not be disappointed with the flavors, texture, or it's taste...it is truely a delicious alternative to a traditional pizza".

The Margherita pizza is my favorite type of pizza, here in Vallejo there's a place called Napoli Pizza where I first fell in love with the pie. I've tried other pizzas in the past and enjoyed them but now whenever I go to a pizza restaurant the Margherita pizza is the first thing I look for on the menu. When the 'Cauliflower pizza crust' started trending I was very skeptical of its texture thinking it's going to be soggy and gritty or too difficult to make at home.

One day while waiting in an office for an appointment of some sort I just so happen to be scanning through the Dr. Oz ' The good life' magazine and saw the cauliflower crust pizza featured. My interest was sparked because it looked delicious and Dr. Oz highly recommended it on his weekly eating plan, as I was called in for my appointment I ripped the page from the magazine planning it for my up coming week meal plan. Best of all the recipe was easy, simple to do, and quick, with a few changes to the recipe and directions this pizza turned out fabulous.

Here's what you'll need:

《》

* Preheat oven to 425°

~ 4 stalks of asparagus cut into 1" diagonally pieces, white bottoms removed

~ 1 head cauliflower of 2lbs. stem and leaves removed then seperated into florets

~ 1 whole egg lightly beaten 

~ 1egg white lightly beaten

~ 1/3 cup grated Parmesan cheese

~ 1/4 tsp. oregano 

~ 1/2 tsp. sea salt

~ 1/2 cup tomato sauce 

~ 6 oz whole-milk mozzarella sliced 

~ 1/2 TBSP coconut oil or butter

~ fresh basil leafs your desired amount 

~ red pepper flakes 

~ parchment paper lined baking sheet

- working in batches using a food processor or blender in,  pulse the cauliflower until its ground fine and fluffy

- place the grounded cauliflower in a microwavable bowl, cover with plastic wrap, poke a few vent into plastic cover

- microwave on high for 4.5 - 5 mins

- remove plastic, allow cauliflower to rest and cool 

Now:

- pour half of the cooked cauliflower into a clean towel, twist to ring out the moist trying to get all or as much as possible ***the less moist in the cauliflower the crisper the crust will turn out

- add that batch to a mediun size bowl and repeat process with the remaining cooked cauliflower 

 

- To the bowl of cauliflower, add the egg, egg whites,  Parmesan cheese, oregano, and salt then stir well until combined 

- pour the cauliflower mixture onto the prepared baking sheet

- using your fingers, flatten mixture into a 1/4" thick 10 - 12" circle

- bake for 20-25 mins

MEANWHILE:

《》

- in a small sauce bring to a boil 1/4 cup of water and 1/2 TBSP of coconut oil or butter

- add Asparagus, cook covered about 

5 - 8 mins **do not over cook 

- set aside

Now: 

 (depending on  your oven, ***I did 25 mins. and gauged it by the color of the bottom side of the crust and the doness of the top)

- remove crust from oven once done

- flip it over, slather on the the tomato sauce, mozzarella, asparagus, and basil 

- return to oven allow to cook about 10 - 15 mins. more or until cheese has melted 

***the next step was added because I  wanted my crust a bit more crisper, 

- after the pizza was done I removed  the pizza from oven and off the parchment, placed it on small cooling rack, returned it to the over sat the rack and pizza directly in oven , allowed it to cook roughly 5 -8 more minutes

- removed pizza from oven, sprinkle with red pepper flakes, more fresh basil and...

ENJOY!!!