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Actual for You - The Mighty Mushroom
Since the 1960s, touring across America and looking for adventure has become synonymous with driving down Route 66. Immortalized in film, songs and books, the highway from Los Angeles to Chicago may have changed since the original route that John Steinbeck called the "Mother Road", but it is still easy to take a detour down the most famous highway in American history.Many travellers like to be fully immersed in the experience by camping by the roadside or by staying in the various motels which emerged out of the rapid post war growth in road travel which the route helped to develop. Others prefer to take the more comfortable approach by staying in modern accommodation, ranging from Hotels in Chicago to Hotels in LA. Whatever style of journey the traveller chooses however, it is easy to see why this iconic highway has remained a powerful emblem for the American Dream.From its original inception, the road planners intended US 66 to connect the main streets of rural and urban communities along its 2,448 mile course, and to make it one of the nation's principal East-West arteries. In doing so, these planners helped shape the perception of a nation.By getting an up-to-date map, and then taking the off ramp from I-40 and following the brown Historic Route 66 road signs, today’s travellers find that most of the towns along the highway still hold vestiges of a day gone by, mixing in with the modern. The 'Main Street of America' has seen many changes and been largely superseded by more modern high speed interstate highways, however about 85% of the original route still remains and, along with it, much of the spirit of American hope and optimism which pervaded the country after economic catastrophe and global war; after, even, all these years.Starting in Chicago, Route 66 passes through Illinois, Missouri, Kansas, Oklahoma, Texas, New Mexico, Arizona and California, before skirting the Pacific Ocean and finally ending near Los An
When vegetables are tender, add the miso mixture from the bowl to the pot. Let stand for 3 - 4 minutes. Don't heat miso on high heat, as it will kill the living microorganisms that aid in digestion and healing. Remember making this healing soup is intuitive. You can try more or less miso and different vegetable combinations. Honor your body's wisdom as you experiment with this miso soup recipe. Enjoy this healing soup.
Chanterelles
Many varieties of chanterelles are delicious in cooking, one of the most identifiable being the yellow chanterelle (pictured). Chanterelles have a delicate flavor and a finer texture, making them perfect for egg dishes and as a topping on pizza. The bioluminescent Jack-O-Lantern chanterelle is extremely poisonous to humans but not fatal.
Snow Peas and Wild Mushrooms with Ginger
Excellent side dish, especially if you can find a variety of wild mushrooms.
Ingredients
1/2 tsp. canola or sesame oil
3 C. mushrooms, mixed (shiitake, chanterelles, oyster, etc.), sliced
2 Tbs. ginger root, peeled and sliced into 1/2" match sticks
1/2 tsp. ginger powder
1/2 tsp. cardamom, ground
1 tsp. cornstarch
2 tsp. rice vinegar
1/2 tsp. soy sauce, low-sodium
3 C. snow peas, fresh or frozen
15 oz. canned baby corn
Directions
Heat a saut? pan over medium-high heat and add oil. Saut? mushrooms, ginger root, ginger powder, and cardamom for 2 minutes, stirring occasionally. Dissolve cornstarch in vinegar and soy sauce. Add cornstarch mixture, snow peas and baby c
Recently I’ve noticed an increase in the number of Pay Per Click (PPC) advertising links that direct visitors to sites that are wholly dedicated to the development of affiliate revenue. There is no online store on these sites; they are simply highly organized portals for online shopping with a grouping of affiliates based on the type of product you may be interested in purchasing.These sites may include knowledge-based content with the end goal of directing you to one of their online partners to facilitate a purchase. If they can do this effectively it may mean a relatively hands free way to derive increased residual income.Just Say “No”If you develop a website like the one described make sure you only work with companies that provide a cookie-based system to track referrals for proper affiliate payment. If they can’t provide this you should consider a different firm.Just Say “Go”If you develop an autoresponder newsletter you will also want to make sure that any traffic derived from an email marketing campaign can also be tracked specifically for your affiliate revenue website. Most of the more reputable revenue sharing sites can make this happen for you so make sure to ask.Just Say “Whoa”Give your site visitors a reason to stick around. If you simply develop an affiliate revenue site as a means of deriving an addition to your income you may see a degree of activity without actually being as effective as you want to be. When you say, “Whoa” to your online visitors you are telling them stick around because they can find everything they need on your site. This means research into the products or services being offered, it means developing content for the website and it means only working with the most reputable firms available.Just Say “Know”This may seem redundant, but if you can leave your site visitor with quality information and multiple sources to purchase from you may find that a better informed consumer may come back to your affiliate website to investigate the products you helped them understand.Affiliate revenue has proven useful in providing residual income to existing ecommerce websites, but it is branching o
Health Benefits
When it comes to health, edible mushrooms are a right up there with other super-foods green tea and broccoli. After all, the first antibiotics were extracted from fungi. Being 80-90% water, mushrooms are low in calories, while still being high in fiber. They are fat-free, cholesterol-free, and low in sodium (especially good for those on a hypertensive diet). Here are some other reasons to sneak more mushrooms into your cooking:
- Mushrooms are considered probiotic, meaning that they help the body to strengthen itself and ward off illness. Part of mushrooms' probiotic ability comes from their high percentage of the nutrient riboflavin.
- Mushrooms are a great source of potassium, a mineral which helps lower blood pressure and reduce the risk of stroke. A medium portabella mushroom has more potassium than a glass of orange juice or a banana.
- Phytonutrients found in mushrooms have been at the center of anti-cancer research for decades. In many countries, medicinal mushrooms are used as an adjunct to other cancer treatments.
White mushrooms actually range in color from white to light brown, and come in many different sizes. The smaller varieties of white mushrooms are called button mushrooms and are easily the most popular mushroom in cooking, found in most grocery stores. Freshly picked white mushrooms have a mild or delicate flavor. As the caps darken, they develop a richer taste.
- Recent studies have shown that white mushrooms can reduce the risk of breast and prostrate cancer.
Grilled Lemon Shrimp with Mushrooms
This healthy meal is perfectly seasoned with light lemon juice and garlic, grilled to perfection and then stuffed into a pita. Carb-friendly and delicious!
Ingredients
8 oz. fresh white mushrooms
1 lb. large shrimp, peeled and deveined
2 medium-sized zucchini, sliced 1 inch thick (about 2 1/2 C.)
1 medium-sized red onion cut in 8 wedges
1/4 C. olive oil
2 Tbs. fresh lemon juice
2 tsp. minced garlic
1 tsp. dried oregano leaves, crushed
1/2 tsp. salt
1/4 tsp. ground black pepper
4 pitas, warmed
Cucumber Yogurt Sauce:
1 C. plain low-fat yogurt
1 C. peeled, seeded and diced cucumber
1 Tbs. chopped fresh mint or parsley
1 tsp. minced garlic
1/2 tsp. salt
Directions
Preheat outdoor grill or broiler until hot. Leave small mushrooms whole; halve larger ones. In a large bowl, place mushrooms, shrimp, zucchini and red onion. In a small bowl, combine olive oil, lemon juice, garlic, oregano, salt and black pepper, and pour over vegetables; toss until well-coated. Place vegetables and shrimp on a vegetable grilling rack or a rack in a broiler pan. Grill or broil no more than 6 inches from heat until vegetables and shrimp are just cooked, about 8 minutes, stirring often and brushing occasionally with remaining marinade. Serve on pitas with Cucumber Yogurt Sauce.
To make sauce, in a small bowl, combine all ingredients and blend well. Makes about 1 1/2 cups.
Yield: 4 servings
From: St. Pete Times
Nutrition information per serving: 308 calories, 25gm protein, 16gm fat
Crimini/Cremini/Italian Brown
Crimini mushrooms are similar in appearance to white mushrooms, but are a darker color, ranging from light tan to dark brown. They have a firmer texture and a stronger, earthier flavor than white mushrooms. These make a great substitute for white mushrooms in any recipe and work especially well with beef.
- Crimini mushrooms are an excellent source of selenium, which is needed for the proper function of the antioxidant system in the body. Selenium works to prevent colon cancer, arthritis, and even asthma. Crimini mushrooms are also exceptionally good as a source of zinc, a critical mineral for the immune system.
Cooked over hot coals, this meal is made with Boca "meat", mushrooms, carrots, and potatoes.
Ingredients
2 carrots, sliced
6-8 new potatoes, quartered
1/2 onion, lg. chunks
2 shallots, sliced
2-3 cloves garlic, lg. chunks
8-10 cremini mushrooms whole or halved
2-4 Tbs. olive oil
2 Tbs. unsalted butter, optional
1 pkg. frozen Boca ground "meat"
salt & pepper, to taste
season salt, dash
Directions
Mix all sliced vegetables in a bowl. Make 2 pockets with heavy duty aluminum foil, doubled. Place a layer of vegetables on bottom. Layer Boca ground "meat" next. Add a final layer of veggies. Pour 1-2 Tbs. of olive oil on each dinner, dot with butter, if using. Season with salt, pepper, and season salt. Fold foil to make an airtight seal. Cook on hot coals for fifteen minutes, flipping half-way through. Serve with ketchup, enjoy!
Portabella/Portobello
Portabellas are a larger relative to white mushrooms, reaching a diameter of up to 6 inches. Portabellas take longer to spoil than white or crimini mushrooms. Because of their longer growing cycle, they have a denser, meatier texture and flavor, making them delicious on sandwiches.
Portabella Pizza
This delicious, crust-less pizza with cheese, tomatoes, and mushrooms is part of a low-carb diet.
Ingredients
1 to 2 tsp. extra-virgin olive oil
1 clove garlic, peeled, minced
6 oz. portabella mushroom caps (about 4), cleaned, stems removed
Pinch of salt and freshly ground black pepper to taste
12 oz. shredded or sliced mozzarella cheese 10 fresh basil leaves
2 fresh tomatoes, sliced, roasted, grilled or broiled Oregano leaves, optional
Directions
Preheat the oven to 450 degrees. In a small bowl, combine the oil and garlic. Rub the mushroom caps on all sides with the oil mixture. Place the caps, top side down, in a circle on an oiled baking sheet. Season with salt and pepper. Arrange the cheese, basil and tomato slices alternately in a circle on top of the mushrooms. Sprinkle with oregano, if you like. Bake until the cheese melts, about 3 to 5 minutes. Remove from the oven and serve.
Shitake (Oak/Chinese/Black Forest)
Shitake mushroom caps have a rich, woodsy flavor and soft, spongy texture. They range in color from tan to dark brown with broad, umbrella-shaped caps. Shitake mushrooms can last up to 14 days and the discarded stems can be used to flavor soup stocks.
- Used for centuries in East Asia to fight colds and flues, shitake mushrooms have been shown to help stimulate the immune system, fight infection, and ward off tumors. Shitake also treats nutritional deficiencies and liver ailments.
Miso Soup
Ingredients
4 C. water
1-2 C. chopped organic vegetables (see note)
1 1/2 Tbs. of dark organic barley
Miso Firm tofu, diced into 1/2 inch cubes
3-inch piece dried wakame seaweed (found in most health food stores)
2 shitake mushrooms, organic, dried (Can pre-soak per package instructions.)
Directions
Boil the water in a small pot. Add chopped vegetables and mushrooms to boiling water. Lower heat, cover, and simmer until vegetables are tender (about 8-15 minutes depending on the vegetables used). After vegetables have simmered for about 5 minutes, place a 1/4 C. hot vegetable broth from the pot in a separate bowl. Add miso to bowl and mix until miso becomes a wet paste. Add tofu to bowl of miso mixture and set bowl aside until vegetables are tender. Tear seaweed into small pieces and add to the pot.
When vegetables are tender, add the miso mixture from the bowl to the pot. Let stand for 3 - 4 minutes. Don't heat miso on high heat, as it will kill the living microorganisms that aid in digestion and healing. Remember making this healing soup is intuitive. You can try more or less miso and different vegetable combinations. Honor your body's wisdom as you experiment with this miso soup recipe. Enjoy this healing soup.
Chanterelles
Many varieties of chanterelles are delicious in cooking, one of the most identifiable being the yellow chanterelle (pictured). Chanterelles have a delicate flavor and a finer texture, making them perfect for egg dishes and as a topping on pizza. The bioluminescent Jack-O-Lantern chanterelle is extremely poisonous to humans but not fatal.
Snow Peas and Wild Mushrooms with Ginger
Excellent side dish, especially if you can find a variety of wild mushrooms.
Ingredients
1/2 tsp. canola or sesame oil
3 C. mushrooms, mixed (shiitake, chanterelles, oyster, etc.), sliced
2 Tbs. ginger root, peeled and sliced into 1/2" match sticks
1/2 tsp. ginger powder
1/2 tsp. cardamom, ground
1 tsp. cornstarch
2 tsp. rice vinegar
1/2 tsp. soy sauce, low-sodium
3 C. snow peas, fresh or frozen
15 oz. canned baby corn
Directions
Heat a saut? pan over medium-high heat and add oil. Saut? mushrooms, ginger root, ginger powder, and cardamom for 2 minutes, stirring occasionally. Dissolve cornstarch in vinegar and soy sauce. Add cornstarch mixture, snow peas and baby c
Let’s discuss a few ways to increase your self-confidence and find true success for life. Sometimes, we find that our own beliefs are what hold us back from making real progress. Therefore, program your self-confidence and watch how your life can be full of achievement, instead of disappointment.Many times you are told to “live in the moment,” but this can be very difficult, if your past is still haunting you. Perhaps, someone called you names as a child, a loved one put you down, or a teacher degraded you in front of your class.This becomes part of our daily mental programming. It is really hard to suppress ideas that were built and then reinforced over time. How can any of us find true success, when we cannot put the “skeletons” of our past behind us?You must change your mental programming by learning from past mistakes. Look forward to each hurdle in life as a learning process. Do not expect a life without detours. Life is a “mine field,” and many of us experience our share of disappointments.Sorry to say - life has daily challenges, and some of our neighbors are challenged more than we are. Wake up every day and look forward to learning from the obstacles in your path. Take a pro-active attitude toward your life.However, simply taking action is not enough, without a tactical plan for success. It does place you “ahead of the pack,” but action alone is not a guarantee to success. You want to work smart, on the shortest possible path, toward success.Once you program your self-confidence, you will have to plan for step-by-step success. You must also be prepared to modify your plan for life’s daily detours.Therefore, effective action is a major key to success, and you have to realize that you, your family, your goals, or your business, may have to “turn on a dime” toward your ultimate goal.Feeling worthy of success can be a problem for some of us. You may have to design a daily routine of reading or listening to inspirational material and gear your mind toward success. This will result in improved self-confidence, but this is also a mental exercise that must be repeated daily.Envision success every day. Learn
- Recent studies have shown that white mushrooms can reduce the risk of breast and prostrate cancer.
Grilled Lemon Shrimp with Mushrooms
This healthy meal is perfectly seasoned with light lemon juice and garlic, grilled to perfection and then stuffed into a pita. Carb-friendly and delicious!
Ingredients
8 oz. fresh white mushrooms
1 lb. large shrimp, peeled and deveined
2 medium-sized zucchini, sliced 1 inch thick (about 2 1/2 C.)
1 medium-sized red onion cut in 8 wedges
1/4 C. olive oil
2 Tbs. fresh lemon juice
2 tsp. minced garlic
1 tsp. dried oregano leaves, crushed
1/2 tsp. salt
1/4 tsp. ground black pepper
4 pitas, warmed
Cucumber Yogurt Sauce:
1 C. plain low-fat yogurt
1 C. peeled, seeded and diced cucumber
1 Tbs. chopped fresh mint or parsley
1 tsp. minced garlic
1/2 tsp. salt
Directions
Preheat outdoor grill or broiler until hot. Leave small mushrooms whole; halve larger ones. In a large bowl, place mushrooms, shrimp, zucchini and red onion. In a small bowl, combine olive oil, lemon juice, garlic, oregano, salt and black pepper, and pour over vegetables; toss until well-coated. Place vegetables and shrimp on a vegetable grilling rack or a rack in a broiler pan. Grill or broil no more than 6 inches from heat until vegetables and shrimp are just cooked, about 8 minutes, stirring often and brushing occasionally with remaining marinade. Serve on pitas with Cucumber Yogurt Sauce.
To make sauce, in a small bowl, combine all ingredients and blend well. Makes about 1 1/2 cups.
Yield: 4 servings
From: St. Pete Times
Nutrition information per serving: 308 calories, 25gm protein, 16gm fat
Crimini/Cremini/Italian Brown
Crimini mushrooms are similar in appearance to white mushrooms, but are a darker color, ranging from light tan to dark brown. They have a firmer texture and a stronger, earthier flavor than white mushrooms. These make a great substitute for white mushrooms in any recipe and work especially well with beef.
- Crimini mushrooms are an excellent source of selenium, which is needed for the proper function of the antioxidant system in the body. Selenium works to prevent colon cancer, arthritis, and even asthma. Crimini mushrooms are also exceptionally good as a source of zinc, a critical mineral for the immune system.
Cooked over hot coals, this meal is made with Boca "meat", mushrooms, carrots, and potatoes.
Ingredients
2 carrots, sliced
6-8 new potatoes, quartered
1/2 onion, lg. chunks
2 shallots, sliced
2-3 cloves garlic, lg. chunks
8-10 cremini mushrooms whole or halved
2-4 Tbs. olive oil
2 Tbs. unsalted butter, optional
1 pkg. frozen Boca ground "meat"
salt & pepper, to taste
season salt, dash
Directions
Mix all sliced vegetables in a bowl. Make 2 pockets with heavy duty aluminum foil, doubled. Place a layer of vegetables on bottom. Layer Boca ground "meat" next. Add a final layer of veggies. Pour 1-2 Tbs. of olive oil on each dinner, dot with butter, if using. Season with salt, pepper, and season salt. Fold foil to make an airtight seal. Cook on hot coals for fifteen minutes, flipping half-way through. Serve with ketchup, enjoy!
Portabella/Portobello
Portabellas are a larger relative to white mushrooms, reaching a diameter of up to 6 inches. Portabellas take longer to spoil than white or crimini mushrooms. Because of their longer growing cycle, they have a denser, meatier texture and flavor, making them delicious on sandwiches.
Portabella Pizza
This delicious, crust-less pizza with cheese, tomatoes, and mushrooms is part of a low-carb diet.
Ingredients
1 to 2 tsp. extra-virgin olive oil
1 clove garlic, peeled, minced
6 oz. portabella mushroom caps (about 4), cleaned, stems removed
Pinch of salt and freshly ground black pepper to taste
12 oz. shredded or sliced mozzarella cheese 10 fresh basil leaves
2 fresh tomatoes, sliced, roasted, grilled or broiled Oregano leaves, optional
Directions
Preheat the oven to 450 degrees. In a small bowl, combine the oil and garlic. Rub the mushroom caps on all sides with the oil mixture. Place the caps, top side down, in a circle on an oiled baking sheet. Season with salt and pepper. Arrange the cheese, basil and tomato slices alternately in a circle on top of the mushrooms. Sprinkle with oregano, if you like. Bake until the cheese melts, about 3 to 5 minutes. Remove from the oven and serve.
Shitake (Oak/Chinese/Black Forest)
Shitake mushroom caps have a rich, woodsy flavor and soft, spongy texture. They range in color from tan to dark brown with broad, umbrella-shaped caps. Shitake mushrooms can last up to 14 days and the discarded stems can be used to flavor soup stocks.
- Used for centuries in East Asia to fight colds and flues, shitake mushrooms have been shown to help stimulate the immune system, fight infection, and ward off tumors. Shitake also treats nutritional deficiencies and liver ailments.
Miso Soup
Ingredients
4 C. water
1-2 C. chopped organic vegetables (see note)
1 1/2 Tbs. of dark organic barley
Miso Firm tofu, diced into 1/2 inch cubes
3-inch piece dried wakame seaweed (found in most health food stores)
2 shitake mushrooms, organic, dried (Can pre-soak per package instructions.)
Directions
Boil the water in a small pot. Add chopped vegetables and mushrooms to boiling water. Lower heat, cover, and simmer until vegetables are tender (about 8-15 minutes depending on the vegetables used). After vegetables have simmered for about 5 minutes, place a 1/4 C. hot vegetable broth from the pot in a separate bowl. Add miso to bowl and mix until miso becomes a wet paste. Add tofu to bowl of miso mixture and set bowl aside until vegetables are tender. Tear seaweed into small pieces and add to the pot.
When vegetables are tender, add the miso mixture from the bowl to the pot. Let stand for 3 - 4 minutes. Don't heat miso on high heat, as it will kill the living microorganisms that aid in digestion and healing. Remember making this healing soup is intuitive. You can try more or less miso and different vegetable combinations. Honor your body's wisdom as you experiment with this miso soup recipe. Enjoy this healing soup.
Chanterelles
Many varieties of chanterelles are delicious in cooking, one of the most identifiable being the yellow chanterelle (pictured). Chanterelles have a delicate flavor and a finer texture, making them perfect for egg dishes and as a topping on pizza. The bioluminescent Jack-O-Lantern chanterelle is extremely poisonous to humans but not fatal.
Snow Peas and Wild Mushrooms with Ginger
Excellent side dish, especially if you can find a variety of wild mushrooms.
Ingredients
1/2 tsp. canola or sesame oil
3 C. mushrooms, mixed (shiitake, chanterelles, oyster, etc.), sliced
2 Tbs. ginger root, peeled and sliced into 1/2" match sticks
1/2 tsp. ginger powder
1/2 tsp. cardamom, ground
1 tsp. cornstarch
2 tsp. rice vinegar
1/2 tsp. soy sauce, low-sodium
3 C. snow peas, fresh or frozen
15 oz. canned baby corn
Directions
Heat a saut? pan over medium-high heat and add oil. Saut? mushrooms, ginger root, ginger powder, and cardamom for 2 minutes, stirring occasionally. Dissolve cornstarch in vinegar and soy sauce. Add cornstarch mixture, snow peas and baby c
It pays to shop around when you're considering a new term life insurance policy. Prices can vary greatly from one insurance provider to another, that's why getting quotes from more than one company will help you get the cheapest rate possible. Some of the largest insurance companies are dropping prices for online shoppers.Insurance Shopping OnlineTo help you find the best rates on term life insurance in Florida, think about getting several quotes online. In most cases, if you buy insurance online, you'll save money, and you'll save time too. Why waste time looking through the phone book, when you can fill out one questionnaire online, and have up to 5 companies give you their best prices on life insurance.Why Term Life Insurance?Unlike the price of gas, term life insurance has went down in price for the last 15 years. One reason for this is because we are living longer lives, and living longer lives means lower risk for insurance companies. Another reason is because of Internet websites offering free quotes for insurance from multiple companies.Anyone with a term life insurance policy that's more than 5 years old, should take advantage of the free quotes offered by an Internet website. As more people switch to using the Internet for their insurance needs, life insurance companies are dropping their prices to remain competitive. Getting quotes on the Internet means you can shop and compare prices first, without the pressure to buy. And that's another good reason shop online for term life insurance!
Crimini/Cremini/Italian Brown
Crimini mushrooms are similar in appearance to white mushrooms, but are a darker color, ranging from light tan to dark brown. They have a firmer texture and a stronger, earthier flavor than white mushrooms. These make a great substitute for white mushrooms in any recipe and work especially well with beef.
- Crimini mushrooms are an excellent source of selenium, which is needed for the proper function of the antioxidant system in the body. Selenium works to prevent colon cancer, arthritis, and even asthma. Crimini mushrooms are also exceptionally good as a source of zinc, a critical mineral for the immune system.
Cooked over hot coals, this meal is made with Boca "meat", mushrooms, carrots, and potatoes.
Ingredients
2 carrots, sliced
6-8 new potatoes, quartered
1/2 onion, lg. chunks
2 shallots, sliced
2-3 cloves garlic, lg. chunks
8-10 cremini mushrooms whole or halved
2-4 Tbs. olive oil
2 Tbs. unsalted butter, optional
1 pkg. frozen Boca ground "meat"
salt & pepper, to taste
season salt, dash
Directions
Mix all sliced vegetables in a bowl. Make 2 pockets with heavy duty aluminum foil, doubled. Place a layer of vegetables on bottom. Layer Boca ground "meat" next. Add a final layer of veggies. Pour 1-2 Tbs. of olive oil on each dinner, dot with butter, if using. Season with salt, pepper, and season salt. Fold foil to make an airtight seal. Cook on hot coals for fifteen minutes, flipping half-way through. Serve with ketchup, enjoy!
Portabella/Portobello
Portabellas are a larger relative to white mushrooms, reaching a diameter of up to 6 inches. Portabellas take longer to spoil than white or crimini mushrooms. Because of their longer growing cycle, they have a denser, meatier texture and flavor, making them delicious on sandwiches.
Portabella Pizza
This delicious, crust-less pizza with cheese, tomatoes, and mushrooms is part of a low-carb diet.
Ingredients
1 to 2 tsp. extra-virgin olive oil
1 clove garlic, peeled, minced
6 oz. portabella mushroom caps (about 4), cleaned, stems removed
Pinch of salt and freshly ground black pepper to taste
12 oz. shredded or sliced mozzarella cheese 10 fresh basil leaves
2 fresh tomatoes, sliced, roasted, grilled or broiled Oregano leaves, optional
Directions
Preheat the oven to 450 degrees. In a small bowl, combine the oil and garlic. Rub the mushroom caps on all sides with the oil mixture. Place the caps, top side down, in a circle on an oiled baking sheet. Season with salt and pepper. Arrange the cheese, basil and tomato slices alternately in a circle on top of the mushrooms. Sprinkle with oregano, if you like. Bake until the cheese melts, about 3 to 5 minutes. Remove from the oven and serve.
Shitake (Oak/Chinese/Black Forest)
Shitake mushroom caps have a rich, woodsy flavor and soft, spongy texture. They range in color from tan to dark brown with broad, umbrella-shaped caps. Shitake mushrooms can last up to 14 days and the discarded stems can be used to flavor soup stocks.
- Used for centuries in East Asia to fight colds and flues, shitake mushrooms have been shown to help stimulate the immune system, fight infection, and ward off tumors. Shitake also treats nutritional deficiencies and liver ailments.
Miso Soup
Ingredients
4 C. water
1-2 C. chopped organic vegetables (see note)
1 1/2 Tbs. of dark organic barley
Miso Firm tofu, diced into 1/2 inch cubes
3-inch piece dried wakame seaweed (found in most health food stores)
2 shitake mushrooms, organic, dried (Can pre-soak per package instructions.)
Directions
Boil the water in a small pot. Add chopped vegetables and mushrooms to boiling water. Lower heat, cover, and simmer until vegetables are tender (about 8-15 minutes depending on the vegetables used). After vegetables have simmered for about 5 minutes, place a 1/4 C. hot vegetable broth from the pot in a separate bowl. Add miso to bowl and mix until miso becomes a wet paste. Add tofu to bowl of miso mixture and set bowl aside until vegetables are tender. Tear seaweed into small pieces and add to the pot.
When vegetables are tender, add the miso mixture from the bowl to the pot. Let stand for 3 - 4 minutes. Don't heat miso on high heat, as it will kill the living microorganisms that aid in digestion and healing. Remember making this healing soup is intuitive. You can try more or less miso and different vegetable combinations. Honor your body's wisdom as you experiment with this miso soup recipe. Enjoy this healing soup.
Chanterelles
Many varieties of chanterelles are delicious in cooking, one of the most identifiable being the yellow chanterelle (pictured). Chanterelles have a delicate flavor and a finer texture, making them perfect for egg dishes and as a topping on pizza. The bioluminescent Jack-O-Lantern chanterelle is extremely poisonous to humans but not fatal.
Snow Peas and Wild Mushrooms with Ginger
Excellent side dish, especially if you can find a variety of wild mushrooms.
Ingredients
1/2 tsp. canola or sesame oil
3 C. mushrooms, mixed (shiitake, chanterelles, oyster, etc.), sliced
2 Tbs. ginger root, peeled and sliced into 1/2" match sticks
1/2 tsp. ginger powder
1/2 tsp. cardamom, ground
1 tsp. cornstarch
2 tsp. rice vinegar
1/2 tsp. soy sauce, low-sodium
3 C. snow peas, fresh or frozen
15 oz. canned baby corn
Directions
Heat a saut? pan over medium-high heat and add oil. Saut? mushrooms, ginger root, ginger powder, and cardamom for 2 minutes, stirring occasionally. Dissolve cornstarch in vinegar and soy sauce. Add cornstarch mixture, snow peas and baby c
In the present world, each and every individual is looking for some external source of finance to cope with the delinquencies of the existing environment. An obvious choice would be seeking refuge in loans for all your requirements. And these days, there is no dearth of the lenders offering cheap personal finance for all your needs. All you need to do is search well. Let us discuss all the relevant details about cheap personal finance like where and how you should search to find the best nominal rates.As implied by its very name, cheap personal finance can be availed for nominal rates and are thus synonymous with secured personal finance, as well. For these loans, you will have to offer some of your assets as collateral to secure the loan amount, which will be seized by your lender, in case of non repayment of the loan amount.In turn of the risk coverage factor, your lender will facilitate you with a large number of benefits. Some of the advantages of cheap personal finance are lower rate of interest, larger loan amount and flexible terms of repayment etc. So, in order to order to avail the innumerable benefits of cheap personal finance, you will have to be extra careful with the repayment schedule of the loan amount.For cheap personal finance, it is recommended to borrow up to a limit, which you require and can repay easily. You can take up cheap personal finance for any of your needs. From repair of home to debt consolidation and educational purpose to purchase of vehicle, you can use it for all.For best deal of cheap personal finance, you can make your search through various online sources. There you will find a large number of lenders at a single place. Compare the quotes offered by the different lenders and choose the best deal.
This delicious, crust-less pizza with cheese, tomatoes, and mushrooms is part of a low-carb diet.
Ingredients
1 to 2 tsp. extra-virgin olive oil
1 clove garlic, peeled, minced
6 oz. portabella mushroom caps (about 4), cleaned, stems removed
Pinch of salt and freshly ground black pepper to taste
12 oz. shredded or sliced mozzarella cheese 10 fresh basil leaves
2 fresh tomatoes, sliced, roasted, grilled or broiled Oregano leaves, optional
Directions
Preheat the oven to 450 degrees. In a small bowl, combine the oil and garlic. Rub the mushroom caps on all sides with the oil mixture. Place the caps, top side down, in a circle on an oiled baking sheet. Season with salt and pepper. Arrange the cheese, basil and tomato slices alternately in a circle on top of the mushrooms. Sprinkle with oregano, if you like. Bake until the cheese melts, about 3 to 5 minutes. Remove from the oven and serve.
Shitake (Oak/Chinese/Black Forest)
Shitake mushroom caps have a rich, woodsy flavor and soft, spongy texture. They range in color from tan to dark brown with broad, umbrella-shaped caps. Shitake mushrooms can last up to 14 days and the discarded stems can be used to flavor soup stocks.
- Used for centuries in East Asia to fight colds and flues, shitake mushrooms have been shown to help stimulate the immune system, fight infection, and ward off tumors. Shitake also treats nutritional deficiencies and liver ailments.
Miso Soup
Ingredients
4 C. water
1-2 C. chopped organic vegetables (see note)
1 1/2 Tbs. of dark organic barley
Miso Firm tofu, diced into 1/2 inch cubes
3-inch piece dried wakame seaweed (found in most health food stores)
2 shitake mushrooms, organic, dried (Can pre-soak per package instructions.)
Directions
Boil the water in a small pot. Add chopped vegetables and mushrooms to boiling water. Lower heat, cover, and simmer until vegetables are tender (about 8-15 minutes depending on the vegetables used). After vegetables have simmered for about 5 minutes, place a 1/4 C. hot vegetable broth from the pot in a separate bowl. Add miso to bowl and mix until miso becomes a wet paste. Add tofu to bowl of miso mixture and set bowl aside until vegetables are tender. Tear seaweed into small pieces and add to the pot.
When vegetables are tender, add the miso mixture from the bowl to the pot. Let stand for 3 - 4 minutes. Don't heat miso on high heat, as it will kill the living microorganisms that aid in digestion and healing. Remember making this healing soup is intuitive. You can try more or less miso and different vegetable combinations. Honor your body's wisdom as you experiment with this miso soup recipe. Enjoy this healing soup.
Chanterelles
Many varieties of chanterelles are delicious in cooking, one of the most identifiable being the yellow chanterelle (pictured). Chanterelles have a delicate flavor and a finer texture, making them perfect for egg dishes and as a topping on pizza. The bioluminescent Jack-O-Lantern chanterelle is extremely poisonous to humans but not fatal.
Snow Peas and Wild Mushrooms with Ginger
Excellent side dish, especially if you can find a variety of wild mushrooms.
Ingredients
1/2 tsp. canola or sesame oil
3 C. mushrooms, mixed (shiitake, chanterelles, oyster, etc.), sliced
2 Tbs. ginger root, peeled and sliced into 1/2" match sticks
1/2 tsp. ginger powder
1/2 tsp. cardamom, ground
1 tsp. cornstarch
2 tsp. rice vinegar
1/2 tsp. soy sauce, low-sodium
3 C. snow peas, fresh or frozen
15 oz. canned baby corn
Directions
Heat a saut? pan over medium-high heat and add oil. Saut? mushrooms, ginger root, ginger powder, and cardamom for 2 minutes, stirring occasionally. Dissolve cornstarch in vinegar and soy sauce. Add cornstarch mixture, snow peas and baby c
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When vegetables are tender, add the miso mixture from the bowl to the pot. Let stand for 3 - 4 minutes. Don't heat miso on high heat, as it will kill the living microorganisms that aid in digestion and healing. Remember making this healing soup is intuitive. You can try more or less miso and different vegetable combinations. Honor your body's wisdom as you experiment with this miso soup recipe. Enjoy this healing soup.
Chanterelles
Many varieties of chanterelles are delicious in cooking, one of the most identifiable being the yellow chanterelle (pictured). Chanterelles have a delicate flavor and a finer texture, making them perfect for egg dishes and as a topping on pizza. The bioluminescent Jack-O-Lantern chanterelle is extremely poisonous to humans but not fatal.
Snow Peas and Wild Mushrooms with Ginger
Excellent side dish, especially if you can find a variety of wild mushrooms.
Ingredients
1/2 tsp. canola or sesame oil
3 C. mushrooms, mixed (shiitake, chanterelles, oyster, etc.), sliced
2 Tbs. ginger root, peeled and sliced into 1/2" match sticks
1/2 tsp. ginger powder
1/2 tsp. cardamom, ground
1 tsp. cornstarch
2 tsp. rice vinegar
1/2 tsp. soy sauce, low-sodium
3 C. snow peas, fresh or frozen
15 oz. canned baby corn
Directions
Heat a saut? pan over medium-high heat and add oil. Saut? mushrooms, ginger root, ginger powder, and cardamom for 2 minutes, stirring occasionally. Dissolve cornstarch in vinegar and soy sauce. Add cornstarch mixture, snow peas and baby corn to saut?. Heat 2-3 minutes. Remove from heat and serve. Don't over-cook the vegetables.
Porcini
Often considered one of the finest mushrooms for cooking, porcini mushrooms are thick, meaty, and versatile. Italian cooks often season the mushroom with a woodsy variety of thyme called nipetella. Because of the heartiness of the mushroom, porcini do very well when dried (pictured).
Noodles with Wild Mushrooms
This is a great dish for summertime when you can get a variety of wild mushrooms at your local farmer's market.
Ingredients
1 lb. of noodles (fresh or frozen)
12 oz. mushrooms (Portobello, shiitake or porcini), diced
8 Tbs. butter
2 Tbs. chicken broth
2 Tbs. beef broth
2 Tbs. parsley, chopped
Salt and pepper to taste
Directions
Melt the butter in a skillet. Add the mushrooms and saut? until just soft. Add the broths and parsley. Cook the noodles in a separate pot. Drain and toss with the mushroom sauce. Reheat if necessary. Check the seasonings. Serve warm.
Yield: 4 servings
Oyster
Oyster mushrooms have broad, fluted caps, and are described as graceful by many. Often growing on the sides of trees, these mushrooms are most commonly white but can also feature more interesting colors in the wild like pink or yellow. They have a mild flavor and the most velvety texture of any mushroom.
- Oyster mushrooms have a protein quality almost equal to animal-derived protein, without the fat. These mushrooms have also been show to work against cholesterol.
Mushroom and Chestnut Soup with Roasted Fennel This elaborate soup uses three different kinds of mushrooms and the fennel gives it some unique flavoring as well. A very sophisticated soup.
Ingredients
3 fennel bulbs, stalks cut off, in half
3 Tbs. olive oil
1/4 tsp. sea salt
1/8 tsp. black pepper
3 Tbs. butter
1 diced white onion
3 cloves garlic, minced
1 1/2 tsp. chopped thyme
1 7 oz. jar whole peeled chestnuts
2 10 oz. pkg. white button mushrooms, sliced
8 oz. oyster mushrooms, sliced
8 oz. chanterelle mushrooms, sliced
1 tsp. sea salt
1/4 tsp. black pepper
2 qt. chicken broth
1/3 C. heavy cream
Directions
Heat oven to 400 degrees. Cut fennel bulbs, stalks cut off, in half, place cut side up on baking sheet. Drizzle with olive oil, Sprinkle with 1/4 tsp. sea salt and 1/8 tsp. black pepper. Roast until tender, 30 minutes. In 8 quart pot, melt butter, add onion, and garlic, cook 5 minutes. Add thyme, chestnuts, white button mushrooms, oyster mushrooms, chanterelle mushrooms, sea salt and black pepper. Cook until mushrooms are wilted, 15 minutes.
Remove 1 C. chestnuts and mushrooms, coarsely chop and reserve for garnish. Pour 2 quarts chicken broth into pot, bring to boiling. Reduce heat, simmer 15 minutes. Remove from heat. Using blender, puree soup until smooth. Stir in 1/3 C. heavy cream, keep warm.
To serve: Remove and discard tough core from fennel halves, chop fennel. Spoon soup into bowls. Drizzle each serving with olive oil and garnish with chopped fennel and mushroom mixture.
Yield: 12 servings
Morel
Morel mushrooms have spongy caps resembling honeycombs and short, thick stems. Morals have a rich, nutty taste and a strong, woodsy fragrance. One variety of morel, called the False Morel (pictured), is deadly poisonous when eaten raw but considered a delicacy in some parts of the world after cooking.
Red Wine-Braised Rabbit with Wild Mushrooms
Ingredients
2 fresh rabbits, cut into serving pieces
Marinade:
1 medium onion, sliced
1 C. red wine, such as Syrah or Cotes-du-Rhone
1 Tbs. olive oil
3 garlic cloves, crushed
4 juniper berries, toasted and coarsely ground
2 rosemary sprigs, coarsely chopped
2 thyme sprigs
Kosher salt and freshly ground black pepper
Braise:
1 Tbs. olive oil, or as needed
1 heaping C. diced carrots
2 garlic cloves, finely minced
3 or 4 slices dried porcini mushrooms, rinsed and soaked for 30 minutes in 1/2 C. hot chicken broth or water
2 C. red wine, such as Syrah or Cotes-du-Rhone
1/2 C. port
2 C. chicken broth or canned low-sodium broth
4 thyme sprigs
6 flat-leaf parsley sprigs
1 leek top
2 bay leaves
3 Tbs. unsalted butter
1/4 lb. fresh porcini, morel, chanterelle, or cremini mushrooms, trimmed
Spoonbread
Chopped flat-leaf parsley, basil, or thyme for garnish
Directions
Place the rabbit in a shallow ceramic or other non-reactive dish. In a small bowl, combine all the marinade ingredients. Pour the marinade over the rabbit, turning to coat, cover, and marinate in the refrigerator for 6-24 hours. Remove the rabbit from the marinade and set aside. Strain the marinade into a bowl, reserving the vegetables; set the liquid and vegetables aside.
Preheat the oven to 325 degrees. Pat the rabbit pieces dry and season them with salt and pepper. In a deep heavy ovenproof skillet or a Dutch oven, heat the oil over medium-high heat.
Add the rabbit pieces, in batches, being careful not to crowd the skillet, and sear, turning once until they are golden brown, 10-12 minutes; carefully monitor the heat so that the oil does not burn, adding more oil between batches if necessary. Transfer the rabbit to a rack set over a baking sheet.
Tie together thyme, parsley, look top and bay leaves to make a bouquet garni and set aside. Add the carrots, garlic, and reserved vegetables from the marinade to the skillet and cook over medium heat until softened, about 10 minutes. Add the dried mushrooms and their liquid, the wine and port, and the reserved liquid from the marinade. Bring to a simmer and skim off any foam. Add the broth, bouquet garni, and the rabbit and bring back to a simmer. Cover tightly with the lid or aluminum foil and place in the oven. Cook for 15 minutes.
Remove the loin pieces and set aside. Continue to braise the remaining rabbit for 30-40 minutes, or until tender. Transfer the rabbit pieces to a rack set over a platter.
Place the skillet half on and half off a burner (this will make skimming off the fat easier) and bring to a boil over medium-high heat. Boil to reduce by half, skimming frequently. Then strain the liquid into a saucepan, reserving the vegetables. Discard the bouquet garni and puree the vegetables through a food mill. Add the pureed vegetables to the skillet, bring to a simmer, and reduce until the sauce is thick enough to coat a spoon. Adjust the seasoning.
Meanwhile, in a small saut? pan, melt the butter over medium-high heat. Add the fresh mushrooms and saut? until some of their juices are released but they are still firm, 3-4 minutes.
Remove from the heat. Just before serving, re-warm the rabbit in the sauce.
Place a helping of spoonbread in the center of each plate and surround with the rabbit and mushrooms. Spoon the sauce over the rabbit and garnish with the chopped herbs.
Yield: 6 servings
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