portobello white cheddar empanadas w/baked plantains August 29, 2008

Filed under: empanada,food,mushroom,plantain,savory — insomnisnack @ 7:46 pm
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Friday treat!  Okay, I’ll confess that I didn’t make the dough.  But seeing these dough disks in the freezer section made me think that it would be fun to make empanadas today, so I guess it evens out.  I decided to go the baked route, and with a diced portobello mushroom filling.

I added chopped garlic, yellow onion and mushroom to olive oil and let cook for about five minutes.  Meanwhile I thawed the dough discs, and rolled them out into a slightly larger, malleable platform.  Next, the cheese.  When the mushrooms were ready I added about two tablespoons of filling to each dough disk, folded them over into half-moons and crimped the edges with a fork.  I put a few tablespoons of olive oil in the baking dish and let the empanadas cook for 4-5 minutes each side.  The plantain was pretty simple as well, requiring only that I halve it and allow it to bake on high (500 degree) heat for about 5 minutes each side.

This was one tasty dinner!  I’m glad I went the baked option, which was more a convenience issue than anything, as the empanadas and plantains tasted just as yummy as if fried.  Don’t think it’s just the public health-er in me.  I speak the truth.


veggie pesto pizza ‘n beer September 5, 2007

There are forces in this world I don’t understand. Not a very profound statement, but I am confused! Am I supposed to just follow signs, “understand”, and live life for what it seemingly brings me or wants of me? Or do I react to messages that run counter to my wishes and wants? Don’t know. Can’t she just stick to the food?, you might wonder. Uh, yes. ‘Cause that I do understand. That, and lemon colored lion t-shirts (see end of post).

So the pursuit of life’s simplicity brings me to today’s post: pizza ‘n beer. This is one of my favorite pizzas! Partially because I was hungry for dinner and didn’t have to make the crust, but mostly because this is really tasty bread. I used a flatbread available for purchase and immediate consumption. My second favorite pizza involves homemade crust with olive oil and cornmeal baked on the bottom. I went again to my loving, family run, local grocer Golden Produce on Church St. For about $10 I got organic components to make my dinner and lunch for the remainder of the week. Today’s toppings: fresh mozzarella, pesto, basil, heirloom tomato slices, and mushroom. Today’s beer: Hoegaarden

veggie pesto pizza

Today’s t-shirt: Raaawwr!!!!

leash - Roar!!!!


leeky, shitake-y risotto + salad August 19, 2007

Filed under: food,leek,mushroom,produce,risotto,savory — insomnisnack @ 5:12 am

I found this recipe on for “Risotto with Leeks, Shitake Mushrooms and Truffles” because I wanted to approximate a dinner that I had in Atlanta while celebrating my sister’s 40th. Mine was not as good but hey, I’m a first timer!

I now know that you can overcook risotto. My impression of risotto preparation was that you had to summon strength within your soul for patience to wait out the cook time, slowly, deliberately massaging every grain of arborio rice to coax out the creamy. This is true. But on my stove you have to do this in slightly under 20 minutes, use less liquid than called for in the recipe, and maybe even less soul. Not sure. And next time I would probably keep some of the parmesan, but not use any cream. I did use wine, as the recipe called for, but thought about champagne because I had seen that in a magazine. Perhaps next time! Actually the salad was my favorite part because the tomatoes were extremely ripe and sweet. I’m happy and full as I post! (Just found this one on same site, probably a little closer to what I had in my head. Delicious either way.)

This is my version:

salad + leek shitake risotto

But here is what it looked like in Atlanta:

with peas!

And finally, courtesy of

professional risotto