Tag Archives: Mushrooms

Happy Earth Day and Detoxifying Greens Soup

22 Apr

Happy Earth Day everyone! It seems like in today’s technological world that people have created remedies for everything, even that don’t need cures. Say for example, vitamins. Few people actually need to rely on man-made vitamins, if they simply eat a well-balanced diet with plenty of nutrient-rich fruits and veggies. Today people have come to rely on vitamin-enriched gummies and cookies for their daily dose of nutrients instead of focusing on the real issue of how to incorporate naturally nutrient-rich foods into their diets.

Caramelizing onions and mushrooms

Greens in the process of wilting

Just one cup of kale fulfills the daily Vitamin A, Vitamin C, and Vitamin K requirements while also providing calcium, iron, protein, fiber, potassium, and many other important,naturally-occuring nutrients. The greek yogurt, lemon juice, mushrooms, broccoli, onions, garlic, and peppers in this soup further enhance its nutritional power.

Non-blended soup

Blended soup

So if you’ve had too much easter candy or indulged in too many baked goods lately, this is the perfect way to get your body back on track the natural way. Of course it’s still fine to take a daily multi vitamin, but try to begin getting most of your nutrients from whole foods rather than man-made compounds. This not only ensures that you get the most out of your meals, but it also is less invasive and wasteful of the planet’s miraculously nutritious foods.

Ready to serve

As a warning, this soup is not for the faint of heart. My mom and Goose looked at it, and could not believe that I was actually enjoying this green concoction. It’s made almost entirely of vegetables, and as a result it looks and tastes like vegetables. I think it’s delicious and comforting. This soup is a delicious combination of bitter, spicy, and tangy tastes.

Detoxifying Greens Soup

Adapted from Stetted

serves 8

Ingredients:

  • 1 tablespoon olive oil
  • 3 cloves of garlic, sliced
  • 3 medium yellow onions, sliced
  • 2 cups sliced button mushrooms
  • 
4 cups vegetable broth
  • 4 bunches assorted greens(mustard, komatsuna, mizuna, beet greens, kale, or chard
), chopped
  • 1 cup broccoli, broken into small pieces
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 
1 tablespoon lemon juice
  • Salt and pepper to taste
  • 1/2 cup greek yogurt

Directions

  1. In a large pot heat the olive oil over medium heat, then add the garlic, onions, and mushrooms.
  2. Reduce heat to medium-low and cook until onions take on a nice brown color, stirring occasionally for about 30 minutes.
  3. Add the vegetable broth and increase heat to just bubbling, then add the greens and the broccoli to the soup.
  4. Reduce heat to medium and cover the soup. Allow it to cook until the greens have wilted, about 10-15 minutes.
  5. Puree soup in a stand blender or with an immersion blender, and return it to heat.
  6. Stir in paprika, cayenne, and lemon juice, then season with salt and pepper.
  7. Just before serving, add a swirl of yogurt into individual bowls.

Miso Glazed Salmon with Mushrooms

10 Mar

I’ve been extraordinarily lucky that in addition to being a wonderful caretaker, my mom is also a fabulous chef. Growing up I sometimes took it for granted that every night we’d have delicious dinners, but as I’ve grow older, I’ve realized the importance of learning how to not only cook tasty confections, but also how to build satisfying, nutritious dinners. This inspired me to start a weekly supper club with my mom.

We decided that every weekend we would select 2-3 dishes and pick up ingredients at the local farmer’s market, then during the week we would cook up a tasty homemade dinner together. It’s been so great to get to spend time cooking alongside my mom without it even having to be a holiday or special event.

Miso-Ginger Marinade

Everyone should have a few go-to recipes in their repartee, so as to avoid being forced to turn to fast food. Knowing how to cook is a crucial part of growing up, and something that I cannot recommend strongly enough to seniors, like me, who are about to go off to college.

Coated Salmon

It’s so great to to be able to learn my mom’s delectable recipes and to discover new ones together. I’m so excited to share these tasty recipes with you!

Marinating Mushroom

With a side of vegetables or a side salad, this salmon recipe makes a great quick and easy dinner or lunch. You can make it for just yourself or to share depending on the size of your piece of salmon. It would also be great atop a bed of kale as a nutritious lunch to bring to microwave at work.

Uncooked Salmon

This dish will dazzle your taste buds with the umami flavor of the miso and the mushrooms, the spiciness of the cayenne, and the sweetness of the brown sugar and ginger.

Dinner is served!

Miso-Glazed Salmon with Wild Mushrooms

Serves 1-2

Adapted from Delish

Ingredients:

  • 4 Tsp red miso paste
  • 1  Green onion finely chopped
  • 1 Tbs fresh ginger, grated and peeled
  • 1/4 Tsp brown sugar
  • 1/8 Tsp cayenne pepper
  • 4 Tbs +1/2 cup water
  • 1 -2  Salmon fillet(s)
  • 1 Cup wild mushrooms (shiitake or any other type work well)

Directions

  1. Preheat oven to 400 degrees
  2. In a medium bowl mix the miso paste with the 4 Tbs water.
  3. Add the green onion, ginger, sugar, and cayenne and mix well.
  4. Generously brush the miso mixture onto the top and sides of the salmon, then transfer the salmon to a glass baking dish.
  5. Add the remaining water to the mixture, then dump in the mushrooms and allow them to marinate for 5-10 minutes.
  6. Top the salmon with the mushrooms and bake it for 12-15 minutes or until the salmon is cooked throughout.