Spinach and Mushroom Pizza Made With Marx Foods Dried Mushrooms

This is how the samples came packaged.

Before Baking

After 20 minute soak.

I have never used dried mushrooms in a pizza recipe before, but was really excited by the opportunity to try out one of five samples of mushrooms received by MarxFoods.  I am truly  fan. I have made a mushroom broth from a couple of the samples, but really enjoyed the pizza. Here is the recipe:

Spinach and Mushroom Pizza

Mushroom and Spinach Pizza

This was the one time I allowed my dough to rest for 2 days. I am usually ready to make the pizza right away. So Yay!

Your favorite pizza dough recipe

One package each of the black trumpet and matsutake mushrooms which were steeped for 20 minutes in hot water before use. After draining, I did a rough chop.

12 ounces of provolone cheese, shredded.
1/2 c chopped spinach, which I cooked and drained. Will try uncooked next time
1/8 c marinara sauce. I went spare.
1/2 c freshly grated Parmesan
2 garlic cloves, thinly sliced
ground pepper for topping

I pre-baked the dough until lightly brown at 450, then removed and cranked the oven up to broil.

I ladle and spread the marinara, placed the garlic on top of the marinara, then covered with all of the provolone and half of the Parmesan. After adding the spinach and mushrooms, covered that with rest of the Parmesan and a sprinkling of pepper and baked until the pizza was bubbly and brown.

I would love to thank Marx Foods for the sample and also for inspiring me to make more use of dried mushrooms.

22 Springtime recipes from the L.A. Times Test Kitchen

The time has come to reevaluate what makes it onto our plates. The Los Angeles Times has tested a few recipes to get us in the mood for spring.

Spring into spring: 22 recipes from the L.A. Times Test Kitchen - latimes.com

Perfect Three Egg Omelets Every Time

What you'll need:

1 nonstick 10-inch skillet
Mixing bowl
Rubber spatula
Canola oil spray
3 large eggs, brought to room temperature
3 teaspoons room temperature water
Pinch of salt
Pepper as needed

Optional garnishes: chopped parsley, chopped chives, grated cheddar or Gruyere


Directions: Crack all three eggs in a bowl, add water and a pinch of salt. Beat until blended well. Set aside. Spray skillet with canola oil. Place skillet on stove burner set to medium high heat until heated (check by adding a drop of water to see how fast it evaporates).Pour whisked eggs into pan and use spatula to stir around gently for a few seconds. Take one side of the spatula and slide part of the omelet over, leaning the skillet so the loose egg runs to that side. Do the same to the other side of the omelet. This will prevent any uncooked egg. Use the spatula to run alongside the edges of the pan to prevent omelet from sticking. Shake pan slightly to make sure omelet is not stuck to bottom. Remove from heat and use spatula to fold one-third of the omelet onto the other side. Do the same to other side. Slide onto serving platter, garnish with herbs and serve.

Perfect Three Egg Omelets Every Time

Leftover Roast Beef, Make a Quesadilla

I love roast beef, but invariably there is always  a bit leftover. I could make soup, sandwiches, or hash, but I love cheese. I decided quesadillas for dinner would be the solution and we all know how easy they are.


Serves 3

You'll need:

Leftover roast beef, about 1 cup, shredded or chopped

1/2 c black beans(mashed)

1 c cheese (I had cheddar and mozzarella left over)

6 flour tortillas ( I had soft taco size)

Garnishes: Sour cream, salsa, and green onions

Mix the first three ingredients in a bowl, set aside. Heat a 12-inch skillet over med-high heat. Add a spray of canola oil to the pan and place one tortilla on the pan, followed by one-third of the filling. Top it with the other tortilla and allow the bottom tortilla to brown slightly. Here is the tricky part, the flip. I had a mini disaster with one of them, so I took the rest and after toasting on one side, placed them in the microwave to finish melting the cheese. Just as good.


Top with sour cream, salsa, and green onions and enjoy.

Chocolate Covered Pretzels at Home - Associated Content - associatedcontent.com

Delicious homemade treats

1 Tablespoon vegetable shortening
1 (12 oz.) pkg. semi-sweet or milk chocolate chips
20-30 regular pretzels, rods, or twists
Wax paper lined baking sheet
One pair of kitchen tongs
Chopped nuts, sprinkles (optional)

In a large microwave safe bowl, melt chocolate and shortening in 1 minute intervals, being careful as you stir the mixture. Do not allow the mixture to scorch, as melting in the microwave does not take long.Once melted, pick up your pretzels with the tongs and dip into the chocolate mixture, allowing the excess to drip off. This is where if you want to add extras such as chopped nuts or sprinkles, you would roll the still moist pretzel into both or either.Once you have dipped the pretzel, place on the wax paper lined baking sheet. Once all of the pretzels have been dipped, place the baking sheet in the refrigerator for about 30 minutes and allow to set.These pretzels can then be stored for about one week in an airtight container.

Happy New Year! Traditional Southern New Year's Dinner, Vegetarian Style

It is supposed to mean good luck and prosperity for the year. The southern tradition of greens and black eyed peas. let's try and make it a little healthier for you. These recipes are adapted from several authors and made vegetarian by emaxhealth.
HAPPY NEW YEAR!

Hoppin’ John
½ pound dry Blackeye peas
4 cups water
¼ pound vegetarian Italian “sausage”
1 Tablespoon olive oil
1 small onion, chopped
½ cup green pepper, chopped
1 stalk celery, chopped
1 packet Sazon Goya seasoning
2 teaspoons salt
½ teaspoon ground pepper
Hot pepper sauce to taste
3 cups water
1 cup long-grain rice (can use brown rice for more fiber)
Sort and wash beans. In a 6 to 8 quart pot, soak beans in 4 cups water. Do not drain. Meanwhile, in a skillet, cook sausage with olive oil until heated through. Add onion, pepper, and celery; cook until tender. Add mixture to beans in pot. Stir in remaining ingredients except for the rice. Bring to a boil. Reduce heat, cover and simmer until beans are tender. Add more hot water if necessary. Beans should have about 2 cups of liquid when they are tender. Stir in rice and simmer covered 20 to 25 minutes or until rice is tender. Serves 4 to 6.
Recipe adapted from Goya Foods Inc.
Heart Smart Collard Greens
1 pound fresh collard greens, chopped
14 ounces vegetable broth
1 ½ cups water
3 tablespoons Extra Virgin olive oil
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon sugar
Bring broth, water, olive oil, salt, and pepper to a boil in a medium sized pot. Add the greens and sugar; bring to a boil again. Cover pot and cook on medium heat for 20 minutes or until desired tenderness.
Recipe adapted from Nature’s Greens, a product of Walter P Rawl & Sons.
Vegan Cornbread
1/4 cup plus 2 tablespoons canola oil
1 cup sifted flour
1 cup yellow cornmeal
4 teaspoons aluminum-free baking powder
1/2 teaspoon fine sea salt
3 tablespoons turbinado sugar, (Sugar in the Raw brand)
1/4 cup unsweetened applesauce
1 to 1 1/4 cup plain low-fat soy milk or rice milk
Preheat the oven to 425 degrees. Place the canola oil in a 10- or 12-inch cast-iron skillet and heat the skillet in the oven until the oil is hot (about 10 minutes). Remove from the oven and swirl around so that the oil coats the skillet bottom and sides; set aside. Or while the oil is heating, you can work really fast to mix the corn bread before the oil starts to smoke or gets too hot.
Combine the flour, cornmeal, baking powder, salt and sugar in a large measuring cup or bowl. In a separate large bowl, whisk together the applesauce and milk (if using rice milk, start with 1 cup). Use a fine-mesh strainer to sift the dry ingredients into the wet mix. Carefully add the heated oil from the skillet; the mixture will bubble a bit. Mix well.
Pour the warm batter into the hot, oiled skillet and bake for about 20 minutes, or until golden brown. Cut into wedges and serve warm. Makes 8 servings.
Recipe from Levita Mondie-Sapp, printed in the Washington Post 10/10/2007


Traditional Southern New Year's Dinner, Vegetarian Style