Tag Archives: heart healthy

Salmon Stuffed Portobello Mushroom

Salmon Stuffed Portobello Mushroom

This week I came up with probably my favorite recipe to date! I Salmon Stuffed Portobello Mushroom. Portobello Mushrooms are the massive mushrooms that look very ugly and you would think would taste awful, when in fact they are so delicious and very healthy for you. They have some protein as well as some fiber which is always a plus! I came up with this recipe because I felt like I needed to incorporate more protein into my diet as well as the blog. I am also a huge fish fan, I’m not a true Albertan because I would take fish over beef any day of the week.   The filling of this stuffed mushroom is strictly vegetables and salmon.

I need to come clean though before we get started, I didn’t use fresh salmon, I used frozen. I buy frozen salmon fillets in packages of 5, they make a great quick lunch or dinner. They are low in fat and calories, and high in protein. So I highly recommend picking some up.

 

Ingredients:

Ingredients

2 Portobello Mushrooms – Cored

1 Salmon Fillet  – Skin Removed

1/2 Red Pepper – Diced

1 Cup Spinach – Wilted Down

2 Green Onions – Diced

1 Shallot – Diced

2 Garlic Cloves – Minced

1/2 Teaspoon Dill

Salt and Pepper to taste

The juice of 1 Lemon

Sharp Cheddar Cheese – Graded to Taste

Lemon Zest

Directions:

Preheat your over to 350 degrees(F) In a frying pan, heat olive oil and once warm add salmon fillet. Cook for about 6 minutes. Remove from pan and using a fork shred the salmon and put in a large bowl. Now in the same pan on a low heat wilt down your 1 cup of spinach and set aside to cool. Then add diced red peppers, onions, shallots, garlic and the lemon juice. Now add the the wilted spinach to the bowl along with dill, and salt and pepper. Filling

Now take your mushrooms and core them, removing the stems and using a spoon drag the spoon around the inside and get out all the lose brown mushroom parts, add all this to the same bowl as the other ingredients. Now using a spoon fill both of your mushrooms with the filling, there should be enough for two. Pack them in real nice and tight and make sure to not break your mushroom.

Now place in a backing pan and bake for 20 minuted. Once the 20 minutes is up remove and grade on the cheese, I used 5 year old sharp cheddar to give it some kick. Then add a bit of lemon zest to compliment the lemon juice in the filling. Now bake for another 5 minutes, remove and let sit for about 20 minutes before serving.

 

 

Baked

I was so excited that this dish turned out as well as it did because I really wanted to try something totally different and make sure it would pass as a meal. I brought this for lunch the next day on a bed of fresh baby spinach and it was DELICIOUS! I really think I am no to something with the stuffed mushrooms. Obviously there are a million people out there who HATE mushrooms, and I don’t understand at all why. But this is something really worth trying. Its super easy, super inexpensive, and SO HEALTHY. This is another meal that you can substitute different ingredients to make you favorite flavors come to life. Another thing, this is a great alternative to a stuffed bell pepper.

Finished Product

 

 

I will say one thing that sucks about this recipe, there is no good way to take a photo of a Portobello Mushroom, they are sooooo ugly. I had to use my fancy Bunny Plate to make it look pretty!

Get Cooking!

xx

-Matthew {Season to Taste}

 

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Beet Greens and Quinoa Vegetable Stir Fry

Beet Greens and Quinoa Stir Fry

I went shopping for produce the other day and came across some beautiful  organic golden beets. I immediately picked up  the most full bunch I could find. The leaves that were attached were massive and were such a dark deep green color, and looked soooo beautiful. Just looking at them made you feel healthier. I bought everything else I was shopping for and was going to buy some spinach or lettuce when I suddenly realized I didn’t need any because of the large amount of greens attached to the beets.
When I got home I thought about what I could make with these greens, and it hit me to make a Stir Fry with a bunch of different vegetables. The good thing about stir frying is you can really add any ingredients to it and it is a great way to clean out your produce crisper.
I chose to use quinoa instead of rice which is generally more traditional for stir fry’s because it is such a super food and is very healthy and very tasty!
 Ingredients:
5-7 Big Beet Greens – Chopped

Veggies!

1 Small Yellow Onion – Diced
1 Cup Sugar Peas – Whole (remove the pointed ends)
1 Yellow Pepper – Diced
1 Fennel – Cut into Strips
3 Small Tomatoes – Cut into quarters
1 Shallot – Diced
3 Cloves of Garlic – Minced
The juice from 1 Lemon
1 Tablespoon Olive Oil
1 Teaspoon Ginger
1 Teaspoon Dill
Salt and Pepper to Taste
1/2 Cup Quinoa
Beet GreensDirection:
In a large frying pan or wok, heat up the olive oil on a medium heat. Once heated, add the beet greens and cook until they begin to wilt. Once wilted add the yellow pepper, fennel, sugar snap peas, tomatoes, garlic, onion, and shallots. Cook down for a bit. Once the veggies are all cooked, add the lemon juice and dill, garlic, ginger, and salt and pepper. Fry them all together and on a high temperature  for about 5 minuets to cook away some of the liquid and then turn down the heat to low.

In a medium sauce pan add one cup of water and 1/2 a cup of quinoa and cook for 15 minutes on a medium heat. Once cooked add the quinoa right into the frying pan or wok. Serves 3-5 people.
Quinoa has become such a popular food in the last few years. It is served at most restaurants now, usually in the form of a salad. It is such a healthy food. One of the ‘Super Foods’ we hear so much about. It is loaded with protein and has a lot of dietary fiber in it. It is especially great for vegan people as it is also high in calcium. It is also gluten free. It can really be eaten by anyone, which now a days is extremely rare that there is a food out there that everyone can eat. It is a better alternative to rice which was something that made me want to make this.

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The beet greens were such a flavorful green to use and they are a very dark leafy green which is so healthy and they contain a lot of fiber as well.
This was a very healthy recipe and it can be made with a lot of variations and flavors to it. Open up your spice cupboard  and try mixing different flavors in with your stir fry. EXPERIMENT! It is so much fun to try and see what you can come up with.
   xx
– Matthew {Season to Taste}
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Turnip and Celery Root Hash With Bacon

Purple Top Turnip and Celery Root

I have been on a quest to try new vegetables that I have never cooked with or even eaten, and pairing them with other amazing flavors. This dish has two new vegetables that I never used before, Purple Top Turnip and Celery Root. I am very excited for this dish. It makes a great dinner for a cold snowy day – the pure definition of comfort food. It can also make a great dish for a brunch, adding poached or scrambled eggs to it will make it a morning meal time favorite.

 

Disclaimer: Celery Root is very ugly when you buy it! But the taste, is unreal. It is obviously very similar in taste to celery sticks, but much more savory. Don’t be afraid of the its ugly appearance! Buy it! Cook with it!

Ingredients:

Leeks and Onion

2 Purple Top Turnips – Peeled and cut into cubes

1 Celery Root – Peeled and cut into cubes

6 Slices of Bacon – Some Fat Removed

1 Yellow Onion – Sliced

1 Leek – Sliced

3 Tablespoons Cilantro – Chopped

1/2 Tablespoon Paprika

1/2 Teaspoon Salt

1/2 Teaspoon Salt

 

BaconDirections:

In a large frying pan start by cooking your bacon on a medium heat. Make sure to stir it a few times to ensure both sides are cooked evenly and is crispy. Once it is cooked (about 5 minutes) remove the bacon using a slotted spoon, and drain all the bacon fat except for 1/4 of a cup. In the bacon fat, cook your Turnip and Celery Root as well as your Onion and Leek. Once everything has been sautéed, cover and let sit for about 5 minutes stirring just once, this allows for everything to brown and become a bit crispy.

Once it has browned a bit, add the Paprika and Salt and Pepper and mix well. This may result in your frying pan to brown a bit on the bottom on the inside, but this is fine. Add the bacon back into the frying pan and mix again once the bacon has warmed up stir in the chopped Cilantro and lower the heat and let sit for about 2 minutes. Remove from heat and serve! Serves 4-6.

Hash I did some reading on the both of the main vegetables in this dish… just to find out what there nutritional qualities were and learned that the Celery Root, unlike most root vegetables has very little starch to it. It can also be eaten raw – but in my opinion much better cooked. Like I said before it also has a very savory flavor to it, unlike celery stems. The Purple Top Turnip is very high in Vitamin C, it also contains fiber.

I really found that this dish made me full. I made it on a week night and it was the perfect dinner. Its a very comforting dish. Adding the bacon to it really complimented the root vegetables tastes. I am for sure going to make this again, only next time for brunch. It has such a brunch taste to it, must have been the bacon.

The other plus was that this dish wasn’t very expensive at all! The most expensive this was the bacon. I would say that for all

Turnip and Celery Root Hash with Bacon

of the ingredients in this I probably spent around 10$ in total. Total money saving dish! Give it a try!

xx

Matthew {Season to Taste}

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Mini Pizza With Leek and Prosciutto

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I was having dinner with a good friend of mine a couple of weeks ago and he wanted me to cook, which for me was a total thrill. The day came and I was still unsure as to what I was going to make. I wanted to make something new that I hadn’t done before. I came across this recipe that morning in a magazine and made a few changes to the recipe to make it more me, and it turned out to be incredible.

Obviously if you have read other recipes I have posted and made you will notice how much I use Leek, its one of my favorite flavors, it has such a savory and light garlicky taste to it. They are high in fiber and they also contain polyphenols which acts as an antioxidant.

I hope you enjoy this recipe. Its super simple to make and even simpler to eat!! Here is Mini Pizza With Leek and Prosciutto.

Ingredients:

4 Whole Wheat English Muffins – Halved

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1 Tablespoon Extra Virgin Olive Oil

2 Leeks

6 Sweet Basil Leaves

6 Slices of Prosciutto – Trim off the fat, we need to be healthy

1/2 Cup Chopped Baby Arugula

1/4 Cup Marble Cheese – Stripped

Pepper to Taste – No Salt this time, we are using Prosciutto

Directions:

Heat your oil in a pan, add the Leeks and cook over a medium heat for about 5-7 minutes stirring often. When the Leeks are tender and the juices have evaporated season with Pepper and remove from heat. Preheat your oven on the broiler setting. Place the halved English Muffins down on your broiling rack and toast until brown then turn them over and do the same thing on the other side (this can also be done in a toaster oven if a broiler is not available). Once toasted remove oven, divide the Leek evenly on the muffins, top then with Sweet Basil, and put a piece of Prosciutto on top. Now sprinkle the cheese on top of the Prosciutto.

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Cook the muffins under the Broiler until the cheese is  melted and bubbling. The Prosciutto should be slightly browned in spots though out and the Leeks should start to look a little crispy. Remove the oven and garnish with Baby Arugula.

We paired our meal with a simple and delicious Spinach Salad with carrots, red onion, green onion, cucumbers, and slivered almonds and feta cheese topped with a wonderful Poppy Seed Dressing. And of course we also had a nice glass of White Wine.

It is so easy and delicious to get your 7-10 servings of fruits and vegetables. You just need to find ways to get creative. Health food magazines can be a great way to get inspired to cook and create exciting and flavorful recipes to share with friends and family. This dish alone had calcium, protein, 1 serving of vegetables and a serving of grains, and thats without your side salad!!! Its just so exciting! GET OFF THE COMPUTER AND INTO THE KITCEH!

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xo

-Matthew {Season to Taste}

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Heart Healthy Mushroom Soup

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Mushroom Soup is such a great comfort food. I always loved having a nice warm bowl of Cream of Mushroom Soup on a cold day. Today in Edmonton is snowed so much and was so cold out side, there was nothing I wanted to do more than come home from work and put on my PJs and eat something warm and watch a movie. I started playing around with mushroom soup a couple of months ago and have come up with a delicious take on this amazing comfort food. It hides a lot of heart healthy vegetables which is always a plus! For this recipe you will need use a pureer, so make sure you can get your hands on one.

Ingediance:

2 Cups White Mushrooms

2 Celery Sticks

1 Leek

1 Medium Sized Onion

1 Teaspoon Salt

1 Teaspoon Pepper

1/2 Teaspoon Thymephoto 5

1/2 Teaspoon Oregano

1 Bay Leaf

5 Basil Leaves

2 Cups Vegetable Stock

1 Table Spoon Butter

1 Table Spoon Olive Oil

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Directions:

In a large pot or dutch oven, melt butter and oil together until it starts to bubble. Add Onions, Leek, and Celery and sauté till they turn to a pale translucent color. Add Mushrooms and cook down again, once they seem fully sautéed add salt and pepper and stir. Now add Vegetable stock and spices stir and bring to a boil. Once your soup is boiling turn down the temperature and simmer on a low heat for about an hour.   Allow the for all the mushrooms to take on all the flavors and spices but stirring occasionally. Once the soup has been simmering for an hour, remove Bay Leave and puree the contents of the pot, make sure to get all edges of the pot with the pureer, feel free to use a spoon to make sure all the vegetables get pureed. As always, season to taste.

With using a pureer, this makes this soup creamy. I wanted to find an alternative to the ‘Cream’ in cream of mushroom soup. Adding more vegetables to the soup makes it easier to puree it in the end which gives it the rich taste and texture. Onions and Leeks are extremely heart healthy vegetables, they contain sulphur-containing phytochemical which helps reduce cholesterol and that helps prevents heart disease, and onions and leeks just taste so damn good! Now make some soup and bundle up in your PJs and put on your favorite movie!

-Matthew {Season to Taste}

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