Tuesday, December 25, 2012

Marinated Mushrooms

Christmas Snack PLATE
In my Family our Christmas table is always covered with Special Cheese, oysters, crackers, smoked Salmon, hot pickled beans and SO many good things to slowly graze on throughout the day
I am missing my family this Christmas
But will see them soon when they come to visit me at my new home later this week
So I prepare snacks for my table for when they arrive
one of the things I made is Marinated mushrooms
These are super easy to make and are crazy good ...you can dream up all sorts of ways to use them
Toss them in a salad, use them on quick tortilla pizza's or just stack in a cracker with cheese and other goodness.
I scooped this recipe from Penny
an incredible cook
a fabulous Grandmother

Marinated Mushrooms

1 Lb Fresh Medium sized Mushrooms
1 1/2 Cups Water
1 1/2 Cups Cider Vinegar (or 1/2 white and 1/2 Cider)
Pickling Spice
1 Hot Dried Red Pepper
2 1/2 tsp Olive Oil (I use less)
1/4 tsp Basil (crushed)
1/4 tsp Oregano (crushed)
1/4 tsp Chopped Fresh Parsley (No stems!)
2 Cloves Garlic, minced
Pinch of Thyme
Salt & Pepper


Wash mushrooms & trim stems.  Put into Large pot with Water and Vinegar.
Put your Pickling spice into a cheesecloth tie with cooking twine add to pot
Bring to a boil...let bubble away for 5 mins then turn off heat, cover and let sit for 1-2 Hours
Drain, Rinse, and pat dry with paper towel.  Put in Jar or bowl toss with olive oil, Garlic, Herbs and Salt & Pepper.  CHILL.  Keeps well in fridge for a long time!
Aishie Girl

Sunday, December 9, 2012

Wild Rice Side Dish

Craving something different
flipping through my gigantic pile of Food Mags
Found a nice recipe for Rice stuffing
BUT I decided that this would be a very nice side
as well as left overs for lunch
Turned out SO yummy
you should try it !
I imagine it would be amazing stuffed in an Acorn squash

NOTE:  I made a half order of this since I wasn't sure how my family would like it. SInce this recipe serves 12!
The dried cherries are a bit pricey but I went for it since I just needed something different so I figured it was worth the cost to make our meal exciting


2 1/2 Cups Water
1 14.5 oz can of reduced sodium chicken or veg broth
1 Cup Wild Rice
1 Cup Long Grain Rice
3/4 Cup dried Cherries
2 TBSP Cranberry Juice or Port wine (I used water)
1/4 Butter
3/4 Cup Chopped Celery
3/4 Cup Chopped Leeks (I used onion)
1/2 Cup Chopped Carrot (1 Medium)
1/4 Cup Fresh Italian Parsley (flat leaf)
1 Tbsp fresh Snipped Sage
1 Tbsp fresh snipped Thyme
1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 Cup sliced Almonds, toasted
1/4 Cup reduced Sodium Chicken Broth

  1. In a large saucepan combine water and the can of broth.  Bring to boiling.  Add wild rice.  Return to boiling, reduce heat.  Simmer, covered, for 25 mins.  NEXT Add Long Grain rice.  Return to boiling, reduce heat, simmer covered for another 20 mins or so.
  2. Meanwhile, in a small bowl combine cherries and port (or water).  Cover and let sit for 20 mins
  3. In a medium saucepan melt butter over medium heat.  Add celery, leeks, and carrot.  Cook and stir for about 5 mins or until tender.  Stir in parsley, thyme, sage, salt, & pepper.Cook 1 more min
  4. Lightly greece a 2 quart casserole dish and set aside.  In a large bowl combine cooked rice & veg mixture, cherry mixture, and almonds.  transfer to your casserole dish.  (To serve today, omit step 5 and continue as directed to step #6)
  5. Cover with plastic wrap, chill for up to 24 hours.
  6. 6.  Preheat oven to 350.  If chilled, remove plastic wrap.  If desired drizzle dressing with additional 1/4 Cup chicken broth to moisten (I did this step).  Bake, covered for 35- 40 mins or until heated through, stirring once or twice.