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Roasting Portabellos alongside Zucchini and Potatoes

Tonight when I opened the fridge the portabellas caught my attention – and my taste buds said they wanted to experience individual food flavors.

Pan with Prepared Mushrooms and Squash

I set a few frozen garden potatoes into the oven on 350 while I sliced zucchini, tomatoes and red onions – and finely chopped 2 garlic cloves.  In 10 minutes the potatoes were thawed enough to cut and arrange in a pan with the zucchini and mushrooms.

Ingredients:

  1. Potatoes

  2. Zucchini

  3. Portabella

  4. Tomatoes

  5. Onion, garlic

  6. Black pepper, cumin





  • Press the cloves firmly under a broad knife-and the skin will easily slip off.  Chop finely (or not).

“Peeling” garlic
  • Add onions over the potatoes, and tomatoes over the zucchini  – garlic over everything .  


  • Season simply with black pepper and for fun I decided to try Cumin on the portabellas, place in oven at 350 and set timer for 30 minutes.






Cooking Red Quinoa

Make a Complete Meal! Serve with Quinoa

For some additional protein I decided to cook red quinoa (6 grams of protein in 1/4 cup of dry quinoa). Follow directions on the bag. Cooks in just 20 minutes.  I seasoned it with oregano to cook.


Create a Salad

Create a salad while things are cooking.

Mixed greens, a few cubes of yesterday’s sweet potatoes, Apple, sweet green head lettuce and then 1/2 orange (squeeze some of the juice over the salad for extra flavor).  Dress with Balsamic Vinegar.

As you enjoy this meal, savor the different flavors of the individual foods – yum, those portabello mushrooms with cumin, taste the subtle potatoes and zucchini and the “bright” flavored tomatoes.  Then notice their blended flavor as you mix the veggies into the savory  liquid they gave off while cooking.





Ingredients:

  1. Potatoes

  2. Zucchini

  3. Portabella

  4. Tomatoes

  5. Onion, garlic

  6. Black pepper, cumin

Directions:

  1. Put potatoes, portabella and zucchini side by side on a cookie sheet or pyrex pan. (Do not use oil on the pan – it will only brown into a sticky film; without the oil, anything that sticks to the pan will wash off easily in water)

  2. Add onions over the potatoes, and tomatoes over the zucchini  – garlic over everything .

  3. Season to preference pepper, cumin (see above)

  4. Cook for 30 minutes.

  5. Serve with Quinoa – follow box directions- for added flavor put oregano in with the quinoa while cooking

Salad:

Put mixed greens, a few cubes of cooked sweet potatoes, chopped Apple, sweet green head lettuce together, then cut an orange over it releasing the juice.  Dress with Balsamic vinegar.

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