1 package of cooked and cooled edamame beans (no shell)
2-3 ears of corn
cilantro (frozen trader joe's cilantro works best)
touch of brown sugar
rice wine vinegar
In a bowl combine and stir the cilantro, a tbsp. of rice wine vinegar and brown sugar until the sugar disolves. Remove kernels from the cob and place into the bowl and add edamame. Stir all ingredients together. Taste and add more rice wine vinegar if needed.
Wednesday, September 1, 2010
Wednesday, May 26, 2010
Stuffed Portobello Mushrooms
This is a really yummy one you can serve as an appetizer, side or entree! Its super good!
Ingredients
- Fresh Spinach
- Large Portobello Mushrooms
- Eggplant- cubed
- Balsamic Vinegar
- Sliced Tomato
- Mozzarella
- Garlic Powder
- Italian Seasoning
Tear the stalks off the mushrooms and put them into a large ziploc bag with balsamic vinegar with garlic powder, set in the fridge for an hour. Preheat the over to 400. Saute eggplant in olive oil until it's soft then add spinach, season with Italian seasoning, s&p and garlic powder. Cover and cook until spinach is wilted. Take mushrooms out of the bags and place on a nonstick baking pan gills facing up. Spoon the eggplant, spinach mixture onto mushrooms. Top with mozzarella and a slice of tomato. Bake for 15 minutes.
Ingredients
- Fresh Spinach
- Large Portobello Mushrooms
- Eggplant- cubed
- Balsamic Vinegar
- Sliced Tomato
- Mozzarella
- Garlic Powder
- Italian Seasoning
Tear the stalks off the mushrooms and put them into a large ziploc bag with balsamic vinegar with garlic powder, set in the fridge for an hour. Preheat the over to 400. Saute eggplant in olive oil until it's soft then add spinach, season with Italian seasoning, s&p and garlic powder. Cover and cook until spinach is wilted. Take mushrooms out of the bags and place on a nonstick baking pan gills facing up. Spoon the eggplant, spinach mixture onto mushrooms. Top with mozzarella and a slice of tomato. Bake for 15 minutes.
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