Mushrooms? What in the World ?!

What do you think of when you hear the word mushrooms?  Weird shapes, non-colorful grey infused fungi that often grows near trees and grass?  Actually mushrooms are much more!

The word Mushroom comes from the Latin word  muscus meaning "moss".  This food plant contains no seeds, stems or flowers; therefore reproducing by its spores.  Though this food plant may look a little weird in color and shape, many varieties of Mushrooms are packed with nutrients that help our bodies immune system, cell reproduction, and mental and nervous system support.  Many of the varieties of mushrooms, such as the Shiitake and Button mushrooms contain at least eight essential Amino Acids (building blocks of Protein) for nutrition.  They also are filled with Selenium and Iron; known nutrients that help in brain cell maintenance and function.  Plus many of the varieties are high in Phytonutrients that help people maintain a good immune system.  These grey, weird shaped food plants are just full of lots of great nutrients!

For Centuries mushrooms were thought to be the food of the Gods and Pharaohs.  They were sought by Romans as gifts for the Gods and were considered a delicacy by all during the Holiday Seasons.  Mushrooms are used by almost all types of people, from South American Indian tribes to Greece, and Asia, for cooking or herbal remedies.  Mushrooms are truly considered a miracle food.

Mushrooms can be used solely as a main dish, Stuffed Portabella Mushroom; or in a sauce or soup; or even on salads and pastas.  If you or your family do not like mushrooms, I challenge you to incorporate 1/4 cup of any type of mushroom into a dinner dish.  You can chop the mushrooms into small pieces and add to meat (like hamburgers, meat loaf, or even sausage patties), or add the chop mushrooms into homemade soups or salads of any type.  You may be surprised of the flavor it adds to a dish and might learn to like them!

Tips about Mushrooms

* Not all mushrooms are edible, some are very poisonous  therefore;

DO NOT pick mushrooms from the wild  unless you are knowledgeable about them. 

Obtain mushrooms from local retail or commercial stores

*  DO NOT wash mushrooms with water, but wipe any dirt or debris with a clean paper towel

*  Keep mushrooms in a brown paper sack in the vegetable department of the refrigerator.  I personally like to wrap the mushrooms in a paper towel before placing them in the paper sack.

*A variety of mushroom recipes can be found in various cookbooks or online.  Try something new!

So what are you?  A mycologists,  a person who forages mushrooms and are experts; A mycophaogist, a person who likes to eat mushrooms; Both a mycologist and mycophaogist  or neither?  You decide.



Vegetarian Stuffed Mushrooms

Preheat oven to 500 degrees F.

10 oz package Portabella mushrooms (10-12 mushrooms) or 10 oz Button mushrooms (13-15 mushrooms)
1 cup Panko bread crumbs
1/2 cup grated Parmesan cheese (or other hard cheese)
1 whole egg
2 tsp. ground garlic powder-divided in half
2 tsp. ground onion powder-divided in half
1 tsp salt-divided in half
1/4 tsp. cayenne pepper (optional)
1/3 cup olive oil

Wipe dirty and other mushrooms.  Remove stems of mushrooms and set aside.  Using a spoon or a small melon ball scope, scope out center of mushrooms and put with mushroom stems.  Set aside tops of mushrooms (this is the 'button top of the mushroom').


In a medium bowl, add olive oil, half of ground garlic powder, ground onion powder, salt, and cayenne pepper (optional).  Stir spices well with oil.  Place mushroom button tops in oil-spice mixture and lightly stir, covering the mushroom button tops in the oil mixture.  Place mushroom button tops on a cookie sheet, scoop side up and bake in 500 degree F oven for 10-12 minutes.  Mushrooms are done cooking when they form a little bit of moisture forms in the scoop of the mushrooms.  Do not over cook.

While mushroom button tops are cooking, in blender or food processor blend mushroom stems and centers with panko bread crumbs, Parmesan cheese, the other half of spices.  Once blended, add egg, and blend until all ingredients are incorporated together.  This creates a moist mushroom mixture to use as the mushroom stuffing.


Once mushroom button tops have cooked, evenly distribute mushroom stuffing mixture into mushroom button tops using a spoon.  Place stuffed mushrooms back into the 500 degree F oven and cook for 20-15 minutes longer until mushroom stuffing has a 'crunchy' top.  If desired, sprinkle each stuffed mushroom with Parmesan cheese and cook 1-2 minutes longer until Parmesan cheese topping is melted.  Serve warm or cold.  Enjoy.

Stuffed Mushrooms (No vegetarian) 

Preheat oven to 500 degrees F.

10 oz package Portabella mushrooms (10-12 mushrooms) or 10 oz Button mushrooms (13-15 mushrooms)
1/2 cup cooked Sage Sausage (Jimmy Deans) or Italian Sausage
1/2 cup Panko bread crumbs
1/2 cup grated Parmesan cheese (or other hard cheese)

1 whole egg
2 tsp. ground garlic powder-divided in half
2 tsp. ground onion powder-divided in half

1 tsp salt-divided in half
1/4 tsp. cayenne pepper (optional)

1/3 cup olive oil


Wipe dirty and other mushrooms.  Remove stems of mushrooms and set aside.  Using a spoon or a small melon ball scope, scope out center of mushrooms and put with mushroom stems.  Set aside tops of mushrooms (this is the 'button top of the mushroom').



In a medium bowl, add olive oil, half of ground garlic powder, ground onion powder, salt, and cayenne pepper (optional).  Stir spices well with oil.  Place mushroom button tops in oil-spice mixture and lightly stir, covering the mushroom button tops in the oil mixture.  Place mushroom button tops on a cookie sheet, scoop side up and bake in 500 degree F oven for 10-12 minutes.  Mushrooms are done cooking when they form a little bit of moisture forms in the scoop of the mushrooms.  Do not over cook.

While mushroom button tops are cooking, in blender or food processor blend mushroom stems and centers with panko bread crumbs, cooked sausage, Parmesan cheese, the other half of spices.  Once blended, add egg, and blend until all ingredients are incorporated together.  This creates a moist mushroom mixture to use as the mushroom stuffing.



Once mushroom button tops have cooked, evenly distribute mushroom stuffing mixture into mushroom button tops using a spoon.  Place stuffed mushrooms back into the 500 degree F oven and cook for 20-15 minutes longer until mushroom stuffing has a 'crunchy' top.  If desired, sprinkle each stuffed mushroom with Parmesan cheese and cook 1-2 minutes longer until Parmesan cheese topping is melted.  Serve warm or cold.  Enjoy.

Fall, Pumpkins, and Squash

Colorado's summer growing season has said goodbye.  The days, at times, are still warm, yet many nights are chilly.  With Halloween season upon us, children dress up in their favorite fictitious characters; begin trick or treating, bobbing for apples and even finding themselves enjoying the challenges of wandering through corn mazes.  Pumpkin patches are found everywhere with children, young and old alike, strategically seeking the perfect pumpkin; soon to be carved into the well know jack-o-lantern.

Among the pumpkin patches are other 'gourd' type produce growing on vines near by.  These various 'gourds' are known as winter squashes.  There are a large variety winter squashes; Acorn, Amber Cup, Carnival, Hubbard, Spaghetti, and Patty Pan Squashes just to name a few.  My favorite of the winter squash is the Butternut Squash.

There are many ways to fix a butternut squash; soups and butternut squash mixed with stuffing and grain dishes to name a couple.  A favorite of mine is to saute the butternut squash in a little bit of olive oil with spices (pumpkin spice and nutmeg), then add a little bit of brown sugar for a dinner side dish.  YUMMY!  Another favorite is homemade Butternut Squash Cupcakes with Cream Cheese Frosting.  AMAZING~ These cupcakes will be a hit with everyone every time!  (Even those that say they don't like squash).

I have included recipes for your cooking and eating pleasure, Sauteed Butternut Squash and Butternut Squash Cupcakes with Cream Cheese Frosting.  Enjoy!  I know we have!

                  Pictured:  Mini Butternut Squash Cupcakes with Cream Cheese Frosting.

Seasoned Sauteed Butternut Squash
***1 medium sized butternut squash, peeled and seeded
       (microwaving the squash whole for 2 minutes makes the skin easier to peel)
3 T. olive oil
2 T. butter, unsalted
1 tsp. pumpkin spice
1/2 tsp. nutmeg
pinch of salt
2 T. brown sugar

Cut peeled and seeded butternut squash into 1/2 cubes.  On stove-top heat saute or frying pan on medium heat adding olive oil.  Once olive oil is hot, but not smoking, add butternut squash.  Stir occasionally as butternut squash cooks, approximately 4 minutes.  Add pumpkin spice, nutmeg, and salt.  Continue stirring butternut squash occasionally as to not burn.
Once butternut squash is done cooking, approximately 8-10 minutes, until butternut squash is tender (check with a fork), turn oven top to medium-low and stir in butter and brown sugar.  Stir for 1 minutes longer.  Turn stove top off and serve.  Yields 2-3 cups of cooked squash.

Butternut Squash Cupcakes with Cream Cheese Frosting
Preheat oven at 350 degrees F.

(Butternut Squash Cupcake Mixture)
1 1/2 c. pureed seasoned butternut squash (use food processor or blender to puree)
       ****see above recipe for sauteed butternut squash
       ****any left over squash mixture can be kept in the freezer for up to 3 months
3/4 c. oil (canola or corn oil)
1/2 c. granulated sugar
1/4 c. brown sugar
1 egg-lightly beaten
***3/4 c. buttermilk or sour milk
              (adding 1/4 tsp. vinegar to regular milk and stirring creates sour milk)
1 tsp. vanilla
2 1/4 c. flour
1 tsp. baking soda
1/4 tsp. salt

In large bowl combine pureed butternut squash, oil, sugar, and egg.  Mix well until ingredients are incorporated together.  Add buttermilk/sour milk and vanilla, stirring well until all ingredients are blended.
Add flour, baking soda, and salt.  Once all ingredients are blended well, a batter will form.  Spoon batter into 12 cupcake holders with liners.  Spoon each cupcake holder approximately 3/4+ full.
Bake 12-15 minutes or until done.  Turn oven off.  Let cool on wire rack for 5 minutes.  Remove each cupcake from the cupcake holder and let stand 5-10 minutes more minutes.  Ice each cupcake with Cream Cheese Frosting.  Yields 12 cupcakes

Cream Cheese Frosting
3/4 c. unsalted butter, room temperature
1/4 c. cream cheese, room temperature
3 Tbls.buttermilk or milk
1/2 tsp. vanilla
2 to 3 c. powdered sugar

In a large bowl, cream together butter and cream cheese using hand mixer.  When butter and cream cheese are incorporated together, add buttermilk/milk and vanilla.  Continue to blend ingredients well.
Mix in one cup powdered sugar at a time into butter/cream cheese mixture until mixture is the desired consistency; making icing firm, but not too firm to spread on baked cupcakes.
Spread icing on cupcakes using knife or pipe onto cupcakes using a storage bag.
To use storage bag as a piping bag, put icing in bag, then cut a small opening in the bottom of the bag, squeeze desired amount of icing onto each cupcake. 

These cupcakes are great as a or for dessert at any event or dinner party.  I guarantee they will be a great hit!

Chili Peppers

Did someone say,  "Oh Hot Mama?!"

(Yes, talking about Chili Peppers)

(Included is a recipe for Roasted Chili Pepper Casserole~A family favorite)

It's the beginning of the Fall Season.  Farmers and gardeners eagerly collect from gardens a vegetable that is considered an American West favorite~Chili Peppers

A few weeks ago, September 23-25, 2011, was the famous 'Chili and Frijoles Festival'  in Pueblo Colorado.  Farmers, along with cooks and people who love to eat, come from all over Colorado and New Mexico to participate in one of the biggest events of the festival, the Fire-Roasting of Chili Peppers.  This is done with HUGE circular iron cages that are rotated over an open-flamed fire.  An aroma of sweetness and spiciness fills the air as the smells of roasted chili peppers teases noses and arouses taste buds.  A wonderful experience:  Many vendors wrap the roasted chili peppers in a tortilla with cheese for a quick chili pepper Quesadilla, while others vendors tempt the on-lookers with freshly stuffed roasted chili peppers.

Chili peppers can vary not only size and flavor, but also spiciness (heat).  Chili peppers can range anywhere from 1/2 inch in length to 6-8 inches in length.  Depending on the variety of chili peppers, some are extremely spicy and have a 'smoky' flavor, while others have a more 'fruity and nutty' flavor.  The heat, or how hot a chili pepper can be, is determined by the **Scoville Scale.  The Scoville Scale is used to determine how spicy hot or pungency a chili pepper can be.  The pungency is determined by how much Capsaicin Oil a chili peppers contains .
This scale was devised in 1912 by an American Pharmacist, Wilbur Scoville.  Scoville created the scale determining the Capsaisin, or heat pungency, of the chili pepper.  For example, one of the hottest chili peppers, is the Naga Viper Chili, or Ghost Chili having 1,382,315 Scoville Units; as compared to the well known Green Bell Pepper, having NO significant heat, or zero (0) Scoville units.  To put this scale in perspective, Law Enforcement Spray on the Scoville Unit chart ranges from 500,000 Scoville units to 5,300,000 Scoville units.  Now That's Hot!

Chili Peppers are used by many cultures for cooking, including Latin, Thai, Korean, and Mid-Eastern to name a few.  Some of my favorite chili peppers for cooking includes Anaheim Chili, New Mexico Chili, Slim Jim, and Poblano Chili peppers.  Chili peppers are often used in huge variety of dishes including casseroles, stews, soups, salsas, and meat dishes.
After roasting individual chili peppers, my mom, Linda, would stuff them with meat and cheese, them bake the stuffed chili peppers in the oven.  Not only was this time consuming, but tedious work.  To make things a little easier, she came up with a Roasted Chili Casserole.  Check out the yummy recipe.  Thanks mom for sharing!

Roasted Chili Pepper Casserole

Preheat oven 350 degress F.  Spray a medium sized round or square oven proof cooking dish with cooking spray.

***8-10 roasted chili peppers, seeded and deveined
1 lb. lean ground beef or bison (using a lean meat will prevent unwanted excess fat)
1 small onion finely chopped
1 Tbls. oil (olive, canola, or corn oil will work)
1/2-3/4 tsp. garlic powder (depending if you like lots of garlic flavor)
1-1 1/2 tsp. cumin
1 tsp. chili powder
salt and pepper to taste (use as much or as little as you like)
1-8oz can tomato sauce
2 c. or  1-15 oz can of cooked pinto beans (drained)
2 c. cooked corn (cut off of cob) or 1-15 oz can of corn (drained)
       (see my blog Farmers Markets and Local Gardens for corn on the cob)
2 c. grated cheddar cheese

In a large frying/sauce pan on medium heat on stove top, add oil and onion.  Saute onion until transparent about 2 minutes.
Add lean ground beef or bison and spices (garlic powder through salt and pepper).  Cook meat and onion mixture 4-5 minutes or until meat is completely done, stirring occasionally.
Turn stove top down to medium low and add tomato sauce.  Cover pan.  Let meat/tomato sauce mixture simmer for approximately 10 minutes (add a few more spices if needed). Remove meat/tomato mixture from stove top, turning off stove top.
Using the prepared casserole dish, evenly spread a large spoon full of meat mixture in bottom of casserole dish.  Next place a layer of roasted chili peppers over meat mixture.  Then add a layer of cooked pinto beans.  On top of the layer of cooked pinto beans, add a layer of corn.  Repeat the layers of meat, roasted chili peppers, cooked pinto beans, and corn until all ingredients are used.
Last sprinkle top of casserole with grated cheddar cheese.  Cover casserole with lid or aluminum foil and cook in preheated oven for 15 minutes.  Remove lid or aluminum foil and cook casserole for 5 more minutes or until cheddar cheese is melted, but not burned.
Remove casserole from oven and turn off oven.  Let casserole cool for at least 5 minutes before serving.  Serve with a side of warmed tortillas.  Enjoy.  Yields 6-8 large servings.

***How to Roast Chili Peppers at Home

Preheat oven on HI Broil.
One of the most important things to remember when roasting chili peppers is to wear plastic cooking gloves.
Wash chili peppers with warm water and dry with a clean dish towel.  Cut off the tops of the chili peppers and slit down one side of each chili pepper.  Open the chili peppers and remove seeds and veins (the inner white part of the chili peppers).  Removing the seeds and veins will take away some of the heat of the pepper, but will not take away the flavor.
Next, on a cookie sheet, flatten chili peppers with skin side up, spacing approximately 1/2 inch apart.  Place cookie sheet on the second rack of the oven. 
During the roasting period, after about 2 minutes, the skins of the chili peppers will blacken and start to blister.  Be sure to watch the chili peppers closely as to not burn them. Once chili peppers start to roast, rotate the cookie sheet in the oven to evenly cook the chili peppers.  Continue roasting chili peppers for about 2 minutes longer until chili peppers are completely (or mostly) blackened and skins are blistered.
Remove cookie sheet from oven (turning oven off) and wrap roasted chili peppers in the clean dish towel or a couple of paper towels.  Let stand for approximately 5 minutes to let cool.
Once roasted chili peppers are cooled, using your fingers (protected by the gloves) or a crinkled paper towel, remove the blackened, blistered skins of the chili peppers.  Use immediately or store in refrigerator for up to 2 days.  Chili peppers can be kept in the freezer for up to 6 months by placing them in a freezer zip-lock bag.


**The Scoville Scale can be viewed at http://en.wikipedia.org/wiki/Scoville_scale

Yes We have Bananas

BANANAS....Food for thought:

Did you know the banana plant is the largest herbaceous (having stems and leaves) flowering plant and is often mistaken for a tree?-
A banana plant also has a psuedostem which is a false stem made of the rolled bases of leaves, that can grow up to 4 m tall! 
The word Banana comes from the  Arabic work, Banan, which means "finger".
There are at least 107 countries that grow various types of bananas ranging in all sizes and colors from green, yellow (well known in the US), to purple and reds.

Throughout the World, all parts of the Banana Plant (Genes Musa) are used for a variety of things; including the leaves as a 'waterproof smoker' of food used on the Hawaiian Islands and also for construction of umbrellas and floating devices; the fruit is used as a source of fiber for high quality textile in Japan; the banana sap from the psuedostem is used for sticky adhesives; and the banana peel has been used in some countries to extract heavy metal contamination from water resources:  this is definitely considered a WOW fruit!

Bananas are not only versatile but a great source of energy for the body:  They are rich in Vitamin B6, Vitamin C, Manganese, and Potassium.  Here is a great afternoon 'pick me up' snack.  It is also a great snack for kids...in our family, we call the snack "Ants on A Boat".


"Ants on A Boat".

1 Ripe Banana
1/4 c. peanut butter (creamy works best but crunchy is ok) divided
1/4 c. raisins or cranraisins
Peel banana and remove from skin.  Slice banana long ways down the middle in half.   
Spread divided peanut butter on smooth side of each banana half.
Sprinkle each banana and peanut butter half with raisins or cranraisins.  Enjoy.

A question that many have:  "What do I do with the over ripe bananas"
My answer:  Freeze them, then later use for banana bread

Over ripe bananas can be frozen with their peels in tact.  When needed for cooking, just remove the banana from the freezer, place on a plate and let stand at room temperature for about 10-15 minutes until the banana thaws enough that you can 'squeeze' the banana out of it's peel. (cut an end off of the banana, before you "squeeze" the banana out of it's peel).

Here is my very own recipe for a wonderfully moist banana bread:
Dawn's Homemade Banana Bread

Have all ingredients at room temperature before you start baking.  Usually between 65 degrees F and 80 degreesF (maximum).  Position rack in the lower third of the oven.  Preheat oven to 350 degrees F.  Grease and flour a 8 1/2 x 4 1/2 inch (6 cup) loaf pan, or two smaller loaf pans.

10 Tbls. unsalted butter (use real butter, no substitutes like oils or margarines)
2/3 c. sugar
2 large eggs, slightly beaten
1 1/2 c mashed very ripe bananas (equivalent  to 2 medium bananas)
1 tsp. vanilla
1 1/2 c. all-purpose flour
3/4 tsp. salt
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. cinnamon
1/2 c chopped nuts (your choice, I like pecans)~optional

Whisk together thoroughly (or use an electric mixer) butter, sugar, and eggs.  Add in bananas and vanilla.  Continue to whisk together until mixture is smooth. (This creates what is known as a "wet mixture").  With a wooden spoon fold in the all-purpose flour, 1/2 cup at a time, the baking soda, baking powder, salt, and cinnamon into the "wet mixture" until a batter is formed.  Fold in  nuts (optional) until nuts are completely incorporated into batter.

Scrape the batter into the pan(s) and spread evenly.  Bake until toothpick inserted in the center comes out clean 50 to 60 minutes.  If the top(s) of the banana bread(s) look like they are browning faster than the middle of the bread(s) are cooking, lower oven heat to 325 degrees F for the remainder of the cooking period.  Remove pan(s) from oven and place pan(s) on wire rack.

Let banana bread(s) cool in the pan(s) on a wire rack for 5 to 10 minutes.  Using a butter knife, run the blade of the knife between the inner edge of the pan(s) and the banana bread(s).  This will loosen the bread(s) from the pan to help with the unmolding process. To unmold, tip bread pan upside down into the palm of your hand, lightly tapping the bottom the the bread pan; this helps to unmold the bread.  Once the bread is removed from the pan, place bread on wire rack for 5 to 10 minutes longer to cool. Repeat unmolding process if you made more than one banana bread.  Slice bread and serve.
                                          ********************************
There are many great recipes that include bananas; banana foster, banana splits, fried bananas, and even stuffed pastries using bananas:  the uses are endless!  I encourage you to come up with your own recipe incorporating the WOW fruit; bananas!  Then share it with all of us!


(Information about bananas can be found at http://en.wikipedia.org/wiki/Banana)

Farmers Markets and Local Gardens

Fall is nearing and the gardens still have some wonderful produce.  I love going to local gardeners and the farmers market to pick through many selections of fruits and veggies. Some of my favorites are tomatoes, bell peppers, sweet onion, and corn on the cob to name a few.

Tell us what some of your favorite fresh fruits and veggies are and how you use them in your dishes.

One of the recipes I love to make uses fresh veggies.  It's a tomato-corn relish.  I use this relish as a dip for corn chips and also on top of grilled chicken.  It is so fresh and versatile.  I love this recipe not only because it's fast and easy but it can be used with so many different cultural cuisines!


One medium or large ripe tomato-chopped
**One large ear of corn, cooked and kernel cut off the corn cob
One small sweet yellow or white onion, peeled and chopped into small pieces
One small bell pepper chopped into small pieces
One avocado peeled, pit removed, and chopped
1/4 tsp salt
1/4 tsp garlic powder
***1/4 tsp choice herb

Combine all ingredients into a bowl and lightly toss with a fork.  Let stand at room temperature for a least 10 minutes.  Serve with chips or over chicken (proteins) or pasta.  Enjoy!

**Corn on the cob can be cooked in the microwave with the husk on.  Trim both ends of the corn cob.  Place in the microwave and cook with husks on.  Depending on size of the corn cob determines the time which the corn is cooked.  For example, a very small corn cob cooks for approximately a minute, where as a large corn cob may take three minutes to cook.  Once the corn cooks, place in a clean dish towel (with husks still on) for about 2 minutes.  This will steam the corn and make it tender.  Remove husk and cut corn off of the cob, then place in the bowl with other ingredients.

***Any favorite herb will work.  This relish can be used with different cultural dishes depending on the herb that is used.  For example, using cumin can make this a Latin influence relish; using oregano or thyme can make this an Italian influence; or adding dill and a 1/4 cup of plain yogurt can make a Greek influence and used with pita bread.  Make it your own by using your favorite herb.

Quotation of the Day

One of my favorite quotes is from Madame Benoit (A famous Canadian food authority, writer, lecturer, radio and television personality, and homemaker).

"A recipe is only a theme which an intelligent cook can play each time with a variation".~Madame Benoit

 

What is one of your favorite quotes?

A Cooking Minute

Hi Everyone~

I would like to introduce you to my new blog.  Dawns Cuisine Minute.   This is a blog about cooking, eating, nutrition, entertaining for dinner parties and tea parties, and much more relating to food. 

Now a little bit about me~
My name is Dawn.  I am a personal chef that loves to cook for family,and  friends.  I often volunteer to cook for various causes and events.  I have been cooking most of my life, and have studied nutrition.  I find joy in putting a "twist" on what is considered traditional comfort food.  I create recipes using seasonal and local grown vegetables, and have many suggestions for using leftovers to make wonderful meals.  I love cooking various ethnic dishes; and enjoy sharing recipes and cooking techniques with others.


I look forward to interacting with many about the joys of cooking~ 
You may also email me at    dawns.cuisine@gmail.com