|
|
Seeing that beautiful portabella mushroom in my recent Brewer's Organics box reminded me of an interesting looking recipe I saw in that snack book I scored at Anthropologie on black Friday... portabella chips. So simple, so different. I was amazed at how good these turned out with such little effort, only the mushrooms with some salt (I used celrey salt) and pepper!
From"Salty Snacks: Make your own chips, crisps, crackers, pretzels, dips and other savory bites" by Cynthia Nims 2 portabella mushrooms stems discarded, cut into 1/8" slices 1/2 teaspoon kosher salt freshly ground pepper 1. Preheat the oven to 250 degrees. Line 2 rimmed baking sheets with parchment paper or silicone baking mats. Set 2 oven racks at the center-most positions. 2. Arrange the mushroom slices on the baking sheets; the slices can be snug but avoid touching as much as possible. Sprinkle the mushrooms lightly with the salt and pepper. 3. Bake until well dried and no longer pliable, about 1 1/4 hours, switching the pans after 30 minutes and turning the slices over after 45 minutes. Some slices may be done before others, so use a metal spatula to transfer them to a sire rack to cool while the rest continue drying. 4. Let cool completely before serving. The portabella chips will be best the same day they were dried, but any extra will keep for up to 1 day in an airtight container. |
|
0 Comments
 I love paging through magazines and setting aside inspiring recipes for another day. This one, for tomato-avocado toasts came from Martha Stewart's Everyday Food back in June 2005. Reminds me of a summer day, I would love to be eating this outside on my patio. But instead I'm stuck inside on this 20 degree day in Wisconsin!... but I do have my Brewer's Organics box of veggies to keep me company, which included a pint of cherry tomatoes and an avocado! And from my weekly Braise order, I do have a loaf of their hearth baked ciabatta in my house. 1 small baguette (5 oz)
2 tablespoons olive oil 1 ripe avocado 1 teaspoon fresh lemon juice coarse salt and ground pepper 1 pint grape tomatoes, quartered 1. Preheat oven to 350 degrees. Slice baguette diagonally into sixteen 1/2-inch-thick slices; brush both sides with a total of olive oil. Bake on a baking sheet until golden, about 8 minutes. 2. Halve avocado lengthwise and remove pit; scoop flesh into a small bowl. Mash with lemon juice; season with coarse salt and ground pepper. Spread on toasted bread; top with grape tomatoes.  Well, I forgot to check my personal email Monday since it was a long week at work... I got around to it Thursday and went, oops. I forgot to check what was coming in my Brewers Organics box and make any updates. I'm not real fussy so everything that was on the list looked good to me. Friday morning I was heading out and happened to take a look at the front step and saw the box already there waiting for me around 7:45. I was so excited I took it inside and busted it open. It contained the following goodies (country of origin listed next to the item):
1 bunch Rainbow Carrots (CA) 2 Kiwi (CA) 2 Cara Cara Oranges (CA) 3 Mandarin Orange 1 pint Grape Tomatoes (MX) 1 Avocado (MX) 2 Yellow Onions (WA) 1 Portabellas (WI) 2 Baking Potatoes (ID) 1 Baby Bok Choy (CA) 1 Pineapple (CR) and a bonus container of edible flowers!! I've been going through my recipes, making plans to try new things with my new service. I will keep you posted on the progress and next week's delivery. So far, so good! It's a great service, and they currently have a promotion running: 50% off a first delivery with code BEHAPPY. Those that know me are aware that I get really excited over local companies that provide great organic food! I am lucky to have Growing Power come to my work every week with a little farmer's market in our cafeteria. And several years ago I met Dave Swanson, of Braise in a cooking class and have been getting his Braise home delivery ever since it started.
Now I'm looking forward to trying a new thing in Milwaukee, Brewers Organics. They provide weekly organic deliverys to the Milwaukee area. I just signed up and Monday I will get an email with recipes and a reminder to check the website to see if I want to make any changes for what's coming (you can make 3 changes it says). I'm a little nervous as with my other places I pick exactly what I want (I'm quite the control freak!)... this is looking fun though, suprises are good! So far after setting up my account I went through the list of fruits, vegetables and herbs and clicked the "don't like it" on anything that I don't like (everything on this list is looking good, except eggplant which I'm allergic to... boo!). Now I just wait for my email Monday and take a look. Friday my delivery will come, I just leave a cooler on the front porch and my goodies will be waiting for me when I come home from work! |
Jen's Kitchen...is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens". 
Archives
August 2018
Categories
All
|
RSS Feed
