Kale, Tofu, and Shitake Salad!

So my roomie is a health nut and she has been trying to eat healthier and become a vegetarian. She goes to the OB People’s Food Store to get entrees and what not because she doesn’t cook. Well one time she came home with this kale, tofu, and shitake mushroom salad and it was DELICIOUS. She didn’t like how bland it was, but I LOVED it. I loved the subtle soy sauce with the mushrooms and tofu. I loved the sesame seeds. It just felt healthy. And so I set out to recreate it. My roomie tried mine and she thought mine had more flavor and liked mine a lot more. Yay! I hope you like it too!

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Chicken with White Wine Mushroom and Thyme Sauce!

So I went to Costco and bought a huge bag of chicken so you will be seeing quite a bit of chicken posts in the future. I normally eat chicken when I am away from Lodi; for some reason its just more versatile than slices of flank steak. Anyhoots, already 2 days into my skinny grind I was already bored with my chicken over salad thing. I was like well, why not treat myself the night before Vegas this weekend with a simple, yet sophisticated meal. Obviously in prep for this not so sophisticated weekend lol. Anyway, the white wine mushroom sauce is very simple to make. It comes out tasting like what you would eat at restaurants. So for those of you with the itch to go out to eat, whip this up and it will taste gourmet!

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Portabello Mushroom Combo Pizzas!

These no carb pizzas are amazing. The portabello mushrooms are the perfect “crust” because it is so thick. Portabello mushrooms are so fascinating!!! Its mushroom taxonomy (scientific name) is Agaricus bisporus. When cultivated white, its the common white mushroom or white button mushroom we normally see. If the brown variety, it is little brown mushrooms like creminis. When the brown variety is kept until maturity, they become Portabello Mushrooms! This breed is cultivated in 70 different countries and is one of the most common and widely consumed mushrooms in the world! Here in North America, they are grown in our grassland areas. Mushroom cultivation was started by the French, first unsuccessfully. 186 years later, the Pasteur Institute in Paris re-discovered some non-poisonous mushrooms and then proceeded to cultivate in composted horse manure…um gross! Then in Pennsylvania, a farmer discovered a clump of white mushrooms. Turns out these white mushrooms were a result of a natural mutation from the light brown ones originally cultivated. Similar to how white bread is a more attractive food item than wheat bread back then (think Wonderbread), these little white mushrooms became super popular. I wonder if brown mushrooms are more popular now because of our society’s obsession with wheat/brown foods?

Anyway, these portabello mushroom pizzas are so easy to make. You don’t get the mess and time that comes with a good, yeasty, risen dough. Also, more healthy and less carbs. Its great for a quick lunch or dinner! You could top with anything you like!

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Mushroom and Chive Farro Risotto!

I haven’t really cooked in a week because of a midterm and have been eating salads and tons of protein everyday! Needless to say, I have been craving some sort of carb. I had some mushrooms in the fridge that I had been saving for either a mushroom pasta or risotto. I chose risotto tonight! Risotto is one of my fave dishes- rich, creamy, and definitely filling. Risotto is always so expensive at restaurants and usually because of the gourmet fancy ingredients such as truffle oil, wild mushrooms, and what not. My version is equally tasty and creamy. I thought the creaminess came from lots of cream and cheese, so it scared me away for awhile, but most of the creamy texture actually comes from starchiness of the grain itself! Risotto is typically made with Italian arborio rice, high in starch and cooking it releases this starch to create creaminess. I thought I had bought some, but when I came home, I realized I had Italian farro instead! I quickly looked up if I can remotely even make a risotto dish with it– turns out I can! ¬†Farro is a wheat grain, so I bet it is slightly healthier than arborio. It is definitely less starchy, but definitely not enough for the end dish to lose creaminess. Try it yourself with either arborio or farro!

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