Mother’s Day Feast Fit For A Queen
Of course I realize this post is way overdo- as Mother’s Day was last month. But I’d forgotten that I took photos of the feast my son made me, and when I just saw them, decided to post that stellar meal Isaac created for me last month on Mother’s Day.
- It all started…..with the chopped onions…..
2. to which he added minced garlic and ginger, and then a series of other veggies were added to the mix (broccoli, string beans, carrots, mushrooms, etc, you get the idea, I’m sure)
3. We’re going to need rice, so leave room
4. Don’t forget to add the beans
I know I say this a lot: I love mushrooms. Here’s why- I love the way they taste and their meaty texture. When my family wants to barbeque, they eat their burgers and I eat grilled portobellas. I keep inventing new and delicious ways to enjoy mushrooms. Here are some of my favorites:
baby bellas, shitake, and plain old button mushrooms. I’m inclined to buy the stuffing mushrooms because the they unusually come in a large sized container and are more cost effective. I’ve had great success with marinating mushrooms. I make wraps and sushi with mushrooms. I love them sautéed with basil on a crispy gluten free pizza crust. I make stir fries and creamed soups with them. I prefer mushrooms cooked, and seldom eat them raw. I find they’re not too difficult to clean, and making a lot at once so we can eat them throughout the week seems to work well for my family. And while it’s true that I eat mushrooms because I love the taste and texture, it so happens that they’re also good for you. I am happy to tell you that mushrooms are on the list of superfoods.
I created this main course salad for lunch today using ingredients I had in the refrigerator.
Arugula and Roasted Mushrooms with Julienned Carrots and Blueberries