August 11, 2012


1/4 cup White Polenta (or grits, hominy)
1 cup Water 1/4 cup Low Fat Milk
2 Tbsp Goat Cheese
1 1/2 cups fresh Shiitake Mushrooms
2 cups fresh Baby Spinach, stems removed1 Tbsp Extra Virgin Olive Oil
1/2 Tbsp Butter Salt & Pepper to taste


In a saucepan, bring 1 cup of water and a pinch of salt to a boil. Add in polenta and stir. Reduce heat to a simmer and cover for 12 – 14 minutes, stirring occasionally. Once the polenta has started to thicken, add in 1/4 cup low fat milk and the goat cheese and stir until incorporated in. Continue to simmer on low heat. Chop shiitake mushrooms in to pieces (not too small, they will reduce when you cook them). In a small saute pan, melt the butter and 1/2 Tbsp of olive oil together over medium heat. Add mushrooms and a bit of salt and toss. Cook the mushrooms until they begin to brown and get a little crisp on the outside. Room from heat and set to the side. Bring 2 inches of water to barely simmer in a saute pan. Still to remove any air bubbles at the bottom of the pan. Crack egg into a small bowl (I used a measuring cup) and ease into the water. Set a timer for 4 1/2 minutes.While the egg is poaching, heat the remaining 1/2 Tbsp of olive oil and saute spinach at medium heat until wilted.Plate a the polenta and add the spinach and mushrooms. With a slotted spoon, remove the egg from the water and top the polenta, spinach and mushrooms. Salt and pepper to taste and serve immediately.

August 29, 2011


Kale, Walnut & Parmesan Stuffed Baby Portobellos
10 Baby Portobello Mushrooms, washed1 1/2 cups Kale, washed and chopped1 clove Garlic, minced3 Tbsp Chopped Walnuts1 1/2 cups Milk3/4 cup shredded Parmesan Salt & pepper to taste1 Tbsp butter1 Tbsp flour 
 Preheat oven to 325. Remove stems from mushrooms and chop into small pieces. In a saute pan, melt butter and whisk with flour to form a rue. Pour in milk and whisk on medium heat. Add chopped garlic and kale and continue to cook. Toast chopped walnuts in a 325 degree oven until brown. Add to saute pan and stir. As mixture begins to thicken, add most of the shredded cheese and stir. Salt and pepper to taste. Remove from heat. Spoon kale mixture into the caps of the mushrooms and place on baking sheet. Sprinkle with remaining parmesan. Bake for approximately 10-12 minutes, increase heat to 400 for an additional 3 minutes, or until parmesan browns. Remove from oven and allow to cool for several minutes before serving.