Steakhouse Mushrooms

These are seriously delicious! Justin and I ate the whole pound of mushrooms in about 5 minutes.  I would eat these every week, they are so good.

2-4 tablespoons butter
1 lb fresh mushrooms
1.5 tsp dried basil
1/2 tsp dried oregano
1/4-1/2 tsp seasoned salt
1/4 tsp garlic powder

Heat butter over medium-high heat in a large skillet. Add mushrooms, cook until tender. Stir in seasonings and reduce heat. Cover and cook for 3-5 minutes to allow flavors to blend.

Recpe adapted sligtly from Taste of Home magazine Dec 2012 edition. 

Fried Smashed Potatoes with Lemons

Potatoes:
2 lbs baby or fingerling potatoes
1/4 c olive oil
3 cloves garlic, peeled & halved

Dressing:
1-2 Tbsp olive oil
3 Tbsp lemon juice
2 Tbsp chopped parsley
1 tsp dried thyme
2 lemons zested
S & P to taste

For potatoes: put the potatoes in a stockpot with enough cool water to cover by at least 2 inches. Bring the water to a boil and cook until potatoes are tender, about 20-25 minutes. Do not over cook. Drain potatoes and allow to dry for 5 minutes. Using the palm of your hand and a towel, gently press the potatoes until lightly smashed.

In large non-stick skillet, heat 1/4 cup oil over medium heat. Add garlic & cook until fragrant and lightly browned, 1 minutes. Remove the garlic and discard. In batches, add the potatoes and cook without stirring, until the bottoms turn golden brown, about 5-8 minutes.

For the dressing: In a small bowl, whisk together the oil, lemon juice, parsley, thyme & lemon zest. Season with salt and pepper, to taste.

Spoon the dressing over the potatoes and toss gently until coated.

Recipe taken from Giada de Laurentiis, from the Food Network. 

Roasted Garlic-Parmesan Cauliflower

Ingredients
3-4 tbs olive oil
3-4 cloves garlic, minced
1 head cauliflower
kosher salt and pepper
2-3 tablespoons vegan Parmesan cheese 

Instructions
Preheat oven to 400 degrees.  Place olive oil and garlic in a small bowl.  Heat in microwave for about 20 seconds and set aside.

Remove stem and leaves from cauliflower head and trim into large florets.  Slice each floret into 1/4 inch slices and place on a foil-lined baking sheet.  Drizzle with oil and garlic mixture and sprinkle with kosher salt and black pepper.  Use clean hands to toss to coat.  Add more olive oil if needed.  Bake for 15 minutes and then toss with spatula.  Bake 10 more and then toss with Parmesan cheese.  Continue baking for 5-10 minutes until slightly golden brown on edges.

Recipe by Our Best Bites. 

Sweet & Savory Coconut Rice

2 c. white or Jasmine rice
1 can coconut milk
2 c. water
1 tsp. Kosher salt
Splash of white vinegar (optional, but it helps with the texture)
2-3 tsp. white sugar
Handful of chopped green onions, plus chopped green onion tops for garnish
Black pepper to taste


Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to a boil Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed. Allow to stand 5 minutes. Add green onions, black pepper (if desired), and additional salt if necessary.


Taken from Our Best Bites. 

Roasted Green Beans

1 1/4 lb. green beans, trimmed (5 cups)

1/2 cup chopped walnuts or pecans

1/2-1 tsp or so of dried rosemary 

1 Tbsp olive oil

Preheat oven to 475 degrees.Toss all ingredients in bowl; season with salt and pepper. Spread on rimmed baking sheet. Roast 15-17 minutes, or until beans are tender and browned in spots, stirring occasionally. 

Source: Vegetarian Times

Spicy Roasted Potatoes

2 1/2 lbs red potatoes cut in half or quarters, depending on the size of the potatoe
A couple tablespoons canola oil
2 shallots finely chopped (I usually just use a couple tablespoons of onion)
1 clove of garlic, minced
3/4 tsp paprika
1/4 tsp cayenne pepper
S & P to taste