Food Flight

An aviator's culinary adventures

Stuffed Mushrooms February 16, 2010

Filed under: Appetizers,Snacks,Vegetarian — flyingbubble @ 12:57 pm
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First of all, I’d like to apologize for my unannounced leave of absence these past few weeks.  I was busy packing up and moving from AZ to FL again and then I just got out of the habit of remembering to update the blog.  I have a collection of pictures and recipes that need to be updated so hopefully, I get those up soon.  Rather than try to keep everything chronological, I’m here to tell you about some amazing stuffed mushrooms I made for a midmorning snack today.  My Aunt Kathy gave me a cookbook titled “Carb Conscious Vegetarian” by Robin Robertson,  I was excited to try some recipes as my recent food intake has seriously lacked nutrition.  My roommates both returned home on February 15th so I wanted to have Valentine’s Day goodies ready for them…. that roughly translates to me baking multiple batches of cookies and eating most of them and then needing to bake more until I finally filled their packages and refrained myself.  Miraculously I managed to maintain my weight after a weeks worth of the “cookie diet” but mostly because I just didn’t eat much besides cookies… not a good way to go, trust me.  In an effort to feel healthy and energetic again I’m going to try to “cook real food” (my mom’s suggestion).  It makes sense though, stop baking cookies… why didn’t I think of that?!?! Alright, enough about my dieting, these mushrooms are quick and easy and absolutely delicious!!! Definitely try them, they’d be a great side or appetizer for any meal.

RUMAKI-INSPIRED STUFFED MUSHROOMS

8 ounces white mushrooms

1 tablespoon olive oil

1 teaspoon finely chopped fresh ginger

1/4 cup chopped canned water chesnuts

2 tablespoons soy bacon bits

2 tablespoons sherry or port

1 tablespoon low-sodium tamari soy sauce

DIRECTIONS: Remove the stems from the mushroom caps and chop them.  Set aside the caps.  Heat the oil in a large skillet over medium heat.  Add the chopped mushroom stems and cook until softened, about 3 minutes.  Stir in the ginger, water chestnuts, bacon bits, sherry or port, and tamari.  Cook, stirring occasionally, about 3 minutes.  Preheat the oven to 425 F.  Stuff the mushroom caps with the filling and arrange them in a single layer in a lightly oiled shallow baking dish.  Cover loosely with foil and bake until the mushrooms are tender, about 20 to 30 minutes.

Apparently my camera skills are out of practice

KATIE’S NOTES:  I used diced ham since I forgot to buy soy bacon bits at the store (sorry for the vegetarians out there…)  Fresh ginger can be kept in the freezer for quite a while so its not a bad investment, my roommates had bought it for some other recipe. Of course, if Asian isn’t your cup of tea feel free to play around with the stuffing ingredients.

SERVES 4

PER SERVING: 62 calories, 4g fat, 3g protein, 4g carbohydrates, 1g fiber, 0mg cholesterol, 178mg sodium

 

Ginger.. err I mean… Cinnamon Cookies! January 13, 2010

Filed under: Cookies,Snacks — flyingbubble @ 11:50 am
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My mom likes ginger snaps and my granddad really likes ginger snaps (my mom’s dad) so when I saw ginger cookies in my Weight Watchers cookbook I just had to try the recipe.  I carefully followed the instructions and evenly measured each dough ball to get exactly 16 cookies.  Despite my efforts, when the timer went off, my mom pulled a tray of partially black rock hard burnt cookies from the oven.  Even more disappointing was the fact that I had used the last of our ground ginger on that batch.  Eager to clear the “black mark” from my baking record, I decided to try the recipe again.  We have a large container of ground cinnamon so batch 2 became cinnamon cookies.  This time I did everything the same except I watched the cookies like a hawk while in the oven.  The recipe had called for 15-20 minutes in a 400 degree oven, which seems like overkill considering most cookies bake for about 10 min in a 350 degree oven.  This time I pulled the cookies at 10 minutes and they were crisp on the bottom but not burnt! 🙂 yay. They’re actually really tasty and only 69 calories a piece.  Next time, I’d like to try baking them at 350 and see if I can get a more even browning.  Here’s the recipe, it’s quick and only makes sixteen 69 calorie cookies so its not as damaging to your diet if you can’t help nibbling on them.

INGREDIENTS:

1/4 cup margarine

1/4 cup firmly packed brown sugar

3 tablespoons honey

3/4 cup all-purpose flour

2 teaspoons ground ginger (or cinnamon)

1/8 teaspoon salt

DIRECTIONS:

1.  Combine first 3 ingredients in a medium saucepan; place over low heat, and cook, stirring constantly, until margarine melts.

2.  Combine flour, ginger, and salt in a medium bowl; add margarine mixture, stirring well.

3.  Drop dough by rounded teaspoonfuls onto a large baking sheet coated with cooking spray.  Bake at 400 degrees F for 15-20 minutes or until lightly browned.  Transfer to wire racks; cool completely.  Yield: 16 cookies (1 per serving)

NUTRITION FACTS: 69 calories, 10.1 g carbohydrate, 3 g fat, .2 g fiber, .7 g protein, 0 mg cholesterol, 52 mg sodium, 4 mg calcium