Thursday, January 6, 2011

Butternut Squash and Portobello Mushroom Delight!

Tonight for supper, I had a delicious multi dish meal. There are lots of steps, but each one is relatively simple.
Here is the recipe(s) for Butternut Squash and Portobello Mushroom Delight! (see picture to the left):

To prepare the butternut squash, preheat oven to 350 degrees. With the squash, cut in half, scoop out seeds, drizzle each half of the squash with canola oil, sprinkle with sea salt, rosemary, and sage (a pinch of each for each half of the squash), place in covered casserole dish (I always put some water in the bottom of the casserole dish to help the squash cook and to prevent it from burning) and place in oven. While squash is in oven, chop 1 small onion and 2 crimini mushrooms and then add to hollowed out center of squash after it has been baking for 30 minutes. Return squash to oven for another 30 minutes (or until squash is fully cooked). Remove from oven.

To prepare wild rice, place 1 cup of wild rice and 2 cups of water in small pot, bring to boil, reduce to simmer for 40 minutes. Remove from heat.

To prepare lentils, bring 2 cups of water to a boil, add 1 cup lentils, 2 bay leaves, pinch of sea salt, and 1 small chopped onion. Reduce to simmer for 20 minutes (or until lentils are tender). Remove from heat and remove bay leaves before serving.

To prepare portobello mushrooms, wash thoroughly, remove stems, place in casserole dish, and brush both sides with sesame oil. Add 1 minced garlic clove to each mushroom and cover casserole dish. Place in 350 degree oven for 10 minutes, then remove, add 1/2 freshly squeezed lemon, and then place back in oven for 5 minutes. Remove from oven.

To prepare simple stirfry, heat 1 tbsp of olive oil in pan and saute 1 chopped leek, 2 minced garlic cloves for 3 minutes. Add 2 cups chopped vegetables (I used zucchini, shitake mushrooms, and portobello mushroom stems) and 1 tsp oregano and saute for 4 minutes. Add 1 cup chopped carrots and saute for 2 minutes. Add 2 cups chopped leafy greens (I used collard greens) and saute for 1 minute. Remove and add 1/2 freshly squeezed lemon.

To prepare sauce, add 2 tbsp tahini, 1 freshly squeezed lemon, 1/2 tsp sesame oil, 1/4 tsp sea salt, 1 tbsp water, and 1 tsp nutritional yeast in bowl and mix thoroughly. Drizzle sauce over wild rice, lentils and squash when serving.

After all the dishes were finished being prepared, the food was dished up, seasoned with flax oil and sea salt and the meal was a delicious late week treat!

1 comment: