Roof Restaurant recipe for Stuffed Portobello Mushrooms

Saw this today and it looked really good. the link to the video is at the bottom.

April 19th, 2011 @ 6:40am

By ksl.com

SALT LAKE CITY -- The old Hotel Utah, now known as the Joseph Smith Memorial Building, is marking its 100th anniversary. To celebrate, some of the best chefs there are sharing some secret recipes.

Chef Don Sanchez from the Roof Restaurant cooks up some Stuffed Portobello Mushrooms.

Stuffed Portobello Mushrooms

Ingredients:

1/2 c. diced red onion
1 clove garlic, minced
1/4 c. unsalted butter
1/2 c. diced yellow squash
1/2 c. diced zucchini
1/2 c. diced eggplant
1/4 c. diced Roma tomatoes
1/4 c. tomato puree
Salt & pepper to taste
6 Portobello mushrooms
2 Tbsp. olive oil
1/4 c. Asiago cheese

Directions:

Sauté onion and garlic in the butter until onion begins to brown. Add the squash, zucchini, and eggplant and sauté until the squash is tender, but don't let it cook too long. Add the Roma tomatoes and the tomato puree. Adjust the flavor with salt and pepper. Remove from heat and set aside.

Remove the stem and ribs from the Portobello mushrooms and lightly brush with olive oil. Spoon about ½ cup of the squash mixture into each mushroom and sprinkle with Asiago cheese. Bake in a 350 degree oven for 12-15 minutes or until the cheese become golden brown.

This dish is best served with a zesty marinara sauce.

http://www.ksl.com/?nid=148&sid=15206785

Czech Braised Cabbage

I just returned from a visit to Eastern Europe. While in the Czech Republic we had the most delicious food. I did not know that I liked cabbage. I tolerate coleslaw if I must. After living in the south for 20+ years I'm beginning to appreciate cooked 'greens'. Cabbage and onions were about the only vegetables offered while eating in Prague, seems traditional Czech food is monochromatic.

The taste memory was strong so I did a little research to lengthen our trip for a few more days while here at home and this is what I found. Take a chance and try it for your family, they may be pleasantly surprised.

Braised Cabbage

1 3 pound head of cabbage--shredded
4 slices bacon
1 small onion, chopped
1 stalk celery, chopped
1/4 cup vinegar
1 cup water
1 teaspoon salt
1 teaspoon sugar
pepper

In a large skillet or dutch oven, fry the bacon until lightly browned, remove the bacon. Reserve 1 tablespoon of bacon grease or discard all and use 1 tablespoon olive oil.

Saute onions and celery for about 5 minutes in the reserved oil. Crumble the bacon and add to the sauteed vegetables. Add the shredded cabbage, vinegar, water, salt, sugar and pepper. Cover and let cook, stirring occasionally, for about 30 minutes or until the cabbage is done to your liking.

In the Czech Republic this was served with dumplings, meat and gravy. It was a meal to remember

Tacos Tonight

Why not try tacos for dinner tonight??

1 pound hamburger
2 Tablespoons Taco flavored seasonings
1/2 cup oatmeal
lettuce
shredded cheese
Flour or corn tortillas
tomato slices
1 can small red or black beans if desired

Pan fry the hamburger with the taco flavored seasonings and oatmeal--add a little water if it seems dry. You could also add a can of red or black beans.

Warm the tortillas in the oven or microwave

Fill each tortilla with cooked meat, cheese, lettuce and a tomato slice. top with some bottled salsa of your choice.

Use left over rice and sauce from Cafe Rio to add to the meal.

To make bottled salsa taste more like home fresh I usually put 1 or 2 fresh tomatoes and half a bunch of cilantro in the blender and mix. Add to store bought salsa and enjoy.

Cafe Rio

This is a family favorite when we all get together--sometimes to make it quick I use ready made ranch dressing and then add the tomatillos, etc. I'll use quick rice with the seasonings, and sometimes the grocery store takes care of cooking the chicken for me. The original recipe called for pork, but I find the chicken to be quite good. I hope you enjoy.

Cilantro Dressing

1/2 pkg ranch dressing—or 3 tablespoons mix

1 cups milk

1 cups mayonnaise

2 tomatillos

½ bunch cilantro

juice from 1 lime

1 jalapeno seeded

Place all ingredients in a blender and mix until well bended. Place in fridge for 1 hour

Rice

4 cups water

3 tsp chicken bouillon

3 tsp garlic

½ bunch cilantro

4 oz. Can diced green chilies—mild

¾ teaspoon salt

1 Tlb butter

1/2 onion

2 cups original rice

Bring water to a boil. Meanwhile, put cilantro, chilies, and onion in blender or food processor and chop and blend well. Add all ingredients to boiling water and simmer, covered for 30 minutes or until rice is soft.

Sweet Meat

1 whole chicken cooked

3/4 cup salsa verde

1/2 cup brown sugar

Season chicken with salt, pepper and garlic. Bake in oven at 350 degrees for about 2 hours. Remove meat from bones and chop. Add chili sauce and brown sugar.

This is also delicious with Pork tenderloin

To Make Tostadas

Warm flour tortilla, melt cheese on it. Top with rice, black beans, meat, lettuce, cilantro, salsa and cilantro dressing.

Black Beans & Pork

1 1/2 lb. of boneless pork loin chopped into 1/2-inch pieces

1 teaspoon chili powder

1 teaspoon ground coriander

1/2 teaspoon salt

1/4 teaspoon black pepper

1 small onion chopped

2 cans (14.5 oz) black beans drained and rinsed

1 can (14.5 oz) diced tomatoes with green chilies

1/4 cup chopped fresh cilantro

3 cups cooked white rice (You could use brown rice...healthier :)

In a crock-pot combine pork, chili powder, coriander, salt, pepper and onion. Stir in black beans and tomatoes. Cook on (LOW for 6 hrs.) or (HIGH for 4 hrs.) If mixture is a little watery...mash some of the black beans to thicken. Serve over rice. Garnish with avocado, a little low-fat cheese, cilantro and a small spoon of low-fat sour cream. Servings: 6

Quinoa and Black Beans

I have found the best place to buy quinoa is Costco. They have a pretty big bag for about $10. My kids love this meal and I've fed it to lots of their friends who have liked it too.

1 t olive oil

1/2 or 1 onion depending on preference, chopped

1 c quinoa

2 c water

1 t cumin

1/4 t pepper

1 can corn

1 can diced tomatoes drained

2 cans black beans drained

chopped cilantro

Heat oil in large pan and cook chopped onion until tender. RINSE QUINOA IN WATER. (this gets rid of the bitter taste) Add quinoa, water, cumin and pepper to pan and simmer until tails of quinoa have "popped" 10-20 minutes. (you'll be able to see thin little curly threads coming out of the grain) Add remaining ingredients, except cilantro, and cook until heated through . Add cilantro and serve.

* I am guessing the original recipe had garlic in it, but because Chase is allergic to it I always omit it when recording recipes. If your family likes garlic I would add few cloves when the onion is almost done cooking.

Chicken and Stuffing Bake

A family favorite over the years has been Chicken and Stuffing Casserole. Whenever a meal needed to be taken in, that casserole was received well. Now I have found a more calorie friendly version that tastes yummy. Give it a try.

Chicken & Stuffing Bake

1 can undiluted condensed cream of mushroom soup--reduced fat and reduced sodium

1 cup fat free milk

1 6oz pkg stuffing mix

2 cups cubed cooked chicken breast

2 cups fresh broccoli florets, cooked

2 celery ribs, finely chopped

1 ½ cups shredded reduced fat Swiss cheese, divided

In a large bowl, combine soup and milk. Add the stuffing mix, chicken, broccoli, celery and 1 cup cheese. Transfer to a greased 9”X13” baking dish

Bake, uncovered at 375 degrees for 20 minutes or until heated through. Sprinkle with remaining cheese and bake for 5 more minutes or until cheese is melted.

1 cup equals 247 calories--Serves 8

Serve with a large salad and orange slices for delicious lo-cal dinner the entire family will enjoy

Beautiful Bruschetta

This recipe is a huge hit with our family.

3 cups diced tomatoes

1 tablespoon dried basil (fresh basil is lovely too)

1/3 cup olive oil

1/2 teaspoon salt

2 garlic cloves- minced

French bread, crusty rolls, pizza crust or pita bread (whole wheat types are healthiest)

Mix together and serve over warm rolls or bread .  You can sprinkle parmesan or mozzarella cheese over the top.  Or you can spread neufchatel (low fat cream) cheese over your bread first and then add the bruschetta mixture on top.

Serve with a green salad and fresh fruit for dinner.  

DC