Peanut Butter and Chocolate Biscotti
Posted by: Stephanie on: December 7, 2009
To celebrate the end of the school term and to reward myself for the hard work I’ve done, I decided to make a small batch of biscotti (this was really just an excuse, I just wanted to bake during the weekend!). I had lots of dark chocolate chips and peanut butter at home, so it was only right that I made the Peanut Butter and Chocolate Biscotti from Food Network.
This was my first time making biscotti and it was super easy to make. It was very fun and if you haven’t tried before, I highly recommend trying this recipe out. Simple ingredients, easy steps, exceptional flavour!
I made a few small changes to the original recipe. I added in a tablespoon of cocoa powder (gives it that extra chocolaty flavour) and substituted in walnuts instead of peanuts. The original recipe makes 3 logs, I roughly modified the amount of the ingredients to make 1 log. The recipe posted here reflects the amounts I used for my recipe.
Peanut Butter and Chocolate Biscotti
Slighted modified from Food Network
What you’ll need:
- 3 tablespoons unsalted butter
- 4/5 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon cocoa powder
- A pinch of salt
- 1 large egg
- 2/5 cup sugar
- 2/3 teaspoon pure vanilla extract
- 40g (40ml) peanut butter, room temperature
- 1/2 cup toasted walnuts
- 1/2 cup dark chocolate chips
Steps:
- Preheat oven to 350°F. Line baking sheet with parchment paper.
- Melt butter over medium-low heat, stirring occasionally. The butter will foam and when the foaming subsides, the butter will brown fairly quickly. When it starts to brown and develop a nutty aroma, quickly remove from heat and let cool slight. This step should take about 5 minutes.
- In a medium bowl, sift together flour, baking powder, salt and cocoa powder.
- In a large bowl, beat the egg with an electric mixer until light and pale yellow. Gradually add sugar while beating. Then, slowly add the butter and vanilla extract until evenly mixed. Add the peanut butter and mix until combined.
- While mixing slowly, add the dry ingredients to the wet, in 2 additions, mixing just until absorbed.
- Fold in walnuts and chocolate chips (it will look like an awful lot amount when you dump it into the batter, but trust me, the amount is just right!).
- Dump the dough onto the parchment paper. Using clean hands, shape the dough into a fat log (about 2-inches wide and 15-inches long).
- Bake until set and brown around the edges, about 25 to 30 minutes.
- Cool log on the baking sheet for about 10 minutes. Meanwhile, lower the oven temperature to 325°F
- Remove log from baking sheet and place onto cutting board. Cut crosswise at a 45-degree angel into 12 to 14 pieces using a long serrated knife.
- Place cookies cut side down on the baking sheet. Bake until crisp, about 8 minutes. Flip the cookies over and bake until golden brown, about 8 more minutes.
- Cook them on the baking sheet. Makes 12 – 14 pieces.
- Store in an airtight container for up to a week. Store well in the freezer for up to 3 months.
I just had a biscotti today after a long walk in the cold, chilly winter afternoon. It was SO good! Nothing can be more relaxing and heart-warming than a crunchy, chocolaty, homemade biscotti dipped in a glass of hot, frothy cocoa! SO good…
How do you like to eat biscotti?
My Top 5 Protein Choices
Posted by: Stephanie on: December 3, 2009
Photo by norwichnuts
A while ago, Craig from Gettin-Ripped asked me for my thoughts on protein and here’s my response.
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What is the first word that appears in your mind when I say “protein“? Did the word “meat” pop up in your mind instantly?
Indeed, meat is a key protein source for many people, but there are actually many other great protein options out there that have long been overlooked (or forgotten). In this post, I’ll like to introduce you to my top 5 protein food choices:
Tofu
150g tofu is roughly a serving of meat alternative under Canada’s Food Guide for Healthy Eating. Tofu is not only rich in protein, it can also a good source of iron and calcium. A serving of firm tofu contains about 11g protein, 30% of the daily value for calcium and 15% of the daily value for iron. Plus, tofu is plant-based, so you don’t have to worry about consuming too much saturated fats or cholesterol when you golf down that block of tofu (you won’t have to picture your arteries getting plugged up by blobs of floating fat in your blood vessels! Yay!) To find out more about the awesome health powers of tofu, visit WHFoods: Tofu. Miso-marinated tofu (same method as mis0-marinated eggplant) makes a delicious main dish for a simple weekday dinner, and make sure you grill extra so you have some tofu left for next day’s lunch (great on a bed of brown rice or a special spinach salad topping).
Beans and legumes
Beans and legumes is another great protein-rich meat alternative. A 3/4 cup portion size counts as one serving, which contains about 8g – 14g protein, nearly 30% of the daily value for iron, and a whole lot of fiber! A serving will give you about10 – 13g of fiber — that’s a huge boost in helping you to get the recommended daily fiber dose of 25g). Fiber has multiple health benefits. The obvious benefit of keeping you regular and helping your body to maintain good digestive health. Fiber can also help to slow down digestion and hence plays a role in regulating blood sugar level. It will keep you full for longer, help to diminish the craving for nibbling and avoid the evil sugar spike that makes you tired and sleepy. Among all beans and legumes, my favourite choice is edamame. Shelled edamame comes in convenient frozen packages. So whenever you need a protein quick-fix, you simply take it out from the freezer and throw it into whatever you’re cooking without needing to thaw or do any preparation beforehand. How convenient! Try adding edamame to tofu oatmeal for an additional protein punch to jumpstart your morning.
Eggs
Eggs are the ultimate fuss-free, healthy and protein-rich on-the-go snack. They can be prepared within minutes and it can be incorporated into different dishes. The simplest way to enjoy eggs is to cook up a big batch of hard-boiled eggs and keep them in the fridge (they keep well for about a week). Then, when you’re hungry after a hard workout, you can easily open the fridge and get a quick protein boost by peeling some eggs. Reaching for eggs instead of going for a protein bar will satisfied your protein needs (each egg contains about 5.5g protein) and provide additional good-for-you nutrients. In particular, eggs is an excellent source of lutein, which is an important nutrient that helps to maintain eye health and skin health. Although lutein can be found in other sources, the lutein found in eggs is much more bioavailable (a.k.a. the body can readily access the lutein in eggs, absorb it and use it). For more information on eggs, visit WHFoods: Eggs.
Yogurt
An 8oz container will give you about 10 – 14 grams of protein, and it will also count as a dairy serving, fulfilling your calcium needs for strong bones and teeth. I prefer yogurt over other dairy foods because it is a fermented dairy product that has added bacterial culture. These bacteria helps to improve the overall health of the digestive system by altering the environment of the small intestine so that it favours the growth of the “good” bacteria and makes it less desirable for the “harmful” bacteria to cultivate. To get optimal health benefits from yogurt, make sure to choose yogurt with probiotics and consume it on a regular basis to keep the digestive system healthy! To get an extra protein boost, try topping low-fat, plain probiotic yogurt with granola or nuts. To learn more about the goodness of yogurt, visit WHFoods: Yogurt.
Nuts / nut butter
I’ve written an extensive article on the goodness of nuts before — nuts are seriously that good for you that they deserve a separate post dedicated to praising them! I really enjoy tossing in a quarter cup of nuts into my salad or my morning cereal because they give an extra crunch plus an additional flavour. Nuts are also easy to carry around – I like to pack a small handful of nuts with me when I’m on the road so when I get hungry, I can munch on nuts instead of blindly rushing into a fast food store around the corner. Adding in a quarter cup of nuts or two tablespoons of nut butter is an easy way to add 4g – 5g protein to your diet. Honestly go nuts with nuts! 
There you go! My top five protein choices.
At this point you may think I dislike meat? No, no, no! I enjoy meat, but I just tend to choose these foods more often because they offer a lot more than just protein.
I find that these foods will not only satisfy my protein needs, but also give a dramatic nutritional boost, making it a lot more easier for me to adopt a healthier lifestyle.Next time you dive into your huge steak thinking it’s the only way to get enough protein, look around and think again! Have a yogurt with nuts, or serve beans as a side dish — try to get protein from different sources.
Expand your diet, get healthier!
Oatmeal, Chinese-Style
Posted by: Stephanie on: November 28, 2009
I think I just found a new favourite way to eat my steel cut oats.
During the last month or so, I got totally obsessed with adding kabocha squash puree to my oatmeal, along with a handful of dried cranberries and a drizzle of maple syrup. But after eating that for breakfast for a month straight almost, I must say that the sweet combination hast lost the wow factor. And so I started to crave savory oatmeal now.
So this morning when I opened the fridge and saw a tube of silken tofu, I instantly knew that would be the star ingredient in making savory oatmeal today!
The end result? The melt-in-the mouth tofu made the oatmeal extra creamy and a small handful of chopped scallions added a refreshing Asian touch to the oatmeal. Absolutely delicious!
Oatmeal with Tofu
What you’ll need:
- 3 oz silken tofu
- 1/4 cup corn kernels (fresh or frozen)
- 1/4 cup edamame
- 1/4 cup peas
- 1 egg, well beaten
- 3/4 cup cooked steel cut oats (I’ve written about how to prepare stove-top oatmeal before)
- 2 tablespoons scallions, chopped
- 1 tablespoon cilantro leaves, chopped
- Soy sauce, to taste
What to do:
- I’ve assuming that you have already cooked up a big patch of steel cut oats and have them in individual servings sizes alright — If not, follow these instructions and make some now!
- In a small pan, add in all the ingredients, except the egg and the scallions. Break the tofu into chunks and stir the mixture well. Bring it to a boil, then turn down the heat and let it simmer until the tofu is heated thoroughly. Add in some water if mixture gets too thick (the longer you cook the oats, the more water it will absorb and thicker it becomes).
- Once oatmeal is heated well, slowly pour in the egg while slowly but steady stirring the oatmeal (like you’re making egg drop soup). Bring mixture to a boil again (to make sure the egg gets cooked).
- Remove from heat and stir in scallions. Serve hot with a splash of soy sauce, if desired.
The bowl of tofu oatmeal was surprisinglysatisfying. This simple meal really hit the spot for me!
If you’re tried Mark Bittman’s Savory Oatmeal with Scallions before and thought that was pleasant, then you’ll definitely fall in love with this recipe!
It’s honestly THAT good.
Quick Personal Update
Posted by: Stephanie on: November 24, 2009
I’ve been having a crazy busy week so far…so I will probably not be posting any new recipes for this week (hopefully I’ll find energy to explore a new recipe during the weekends! ) Stay tuned!
And during the next little while, I’ll probably write a short post on how I’m still trying eat healthily despite the many time-consuming commitments that I have chasing me at the moment!
For Technorati: URJBZ3EQ5NEX
Miso-Marinated Eggplant
Posted by: Stephanie on: November 22, 2009
I like eggplant. But I don’t like the fact that it absorbs too much oil when I stir-fry it. So, I decided to find new recipes to cook eggplant in a less greasy manner. On One Hot Stove, I found a recipe for grilling eggplant.
Miso-Marinated Eggplant
What you’ll need:
- 1 Asian eggplant, sliced into thick rounds (any variety will work, but I find Asian eggplants are naturally sweeter)
- Sesame seeds, for garnish
Marinade:
- 1 tablespoon white miso
- 1/2 tablespoon tahini (sesame paste)
- 1 – 2 tablespoon rice wine vinegar (apple cidar vinegar will also work)
- 1 – 2 teaspoons sugar
- Pinch of salt
- 1 tablespoon scallions, finely chopped
- 1 tablespoon cilantro, finely chopped
- Hot water
What to do:
- Turn on the broiler. Line a large cookie sheet with parchment paper.
- While the oven preheats, prepare the marinade. Simply combine all the ingredients and stir well. Add in hot water slowly to thin out marinade to desired consistency (I like the consistency of a thick yogurt).
- Dip eggplant rounds into marinade, making sure both sides are well coated. Place eggplant slices on a single layer on cookie sheet. Sprinkle sesame seeds on each piece.
- Broil for 20 minutes, turning once, until eggplant rounds are nicely browned and cooked thoroughly.
My thoughts: This is my first attempt at grilling eggplant, and it sure tasted different from stir-frying eggplants. By marinating eggplant in miso sauce and then broiling it in the oven, eggplant comes out tender, soft (not mushy!) and takes on an unique, completely new flavour that just kept me eating one after another!
What’s so great about eggplant? Eggplant belongs to the nightshade vegetable family (other members include: bell peppers, tomatoes, and potatoes). It is loaded with different nutrients, especially phytonutrients which have potent antioxidant properties. These compounds have protective effect on the heart and protect our cells from free radical damage. Find out more at WHFoods.
Let’s Go Nuts!
Posted by: Stephanie on: November 21, 2009
Photo by FotoosVanRobin
Cashews, walnuts, almonds, peanuts — I love them all!
What’s so great about nuts?
Nuts are not only tasty, they are also a superfood that offers many health benefits:
1. Keeps the heart healthy. They are a great source of heart-healthy fats — unsaturated fats and omega-3 oil. Numerous research have indicated that unsaturated fats can help to lower LDL (bad cholesterol). High LDL is linked to increased risks of heart diseases so keeping LDL level low will have protective effect against heart issues. Omega-3 fatty acids helps to prevent blood clot, thereby reduces the risk for strokes. Also, Diets rich in omega-3 oils have been shown to improve blood lipid profile by lowering triglycerides levels. Plus, studies have shown that nuts can help to relax blood vessels and aid in keeping blood pressure in check. All in all, the heart-healthy fats in nuts work in multiple ways to protect the heart and reduce the risks of developing heart diseases!
2. Help reduce saturated fat intake. Nuts and nut butter serve as a great meat alternative. By swapping out some of the meats in our diet with nuts, you can decrease your consumption of unhealthy saturated fats and increase the intake of heart-healthy fats at the same time (sounds like a 2 bird in 1 stone deal to me!).
3. Help to lower blood cholesterol level. Nuts contain fiber and plant sterols. Fiber may reduce blood cholesterol level. Having similar function to fiber, plant sterols, a naturally occurring component in plants, is a potent substance that has been clinically proven to significantly reduce blood cholesterol levels.
4. Protective effects against Type 2 Diabetes. The latest studies suggest that eating nuts on a regular basis can improve insulin sensitivity, which will have a positive impact on Type 2 diabetes risk. Scientists propose that the many nutrients in nuts (fiber, healthy fats and magnesium) work in a synergistic manner to regulate and improve blood sugar levels and insulin levels.
5. Keep you full and satisfied. Packed with many nutrients and fiber, nuts will keep you full longer so you will be less likely to nibble on unhealthy snacks. Nuts make a great snack choice since it is packed with many nutrients, easy to carry around, and costs comparatively cheaper than other snack items. In addition, research has shown that including a small amount of nuts as a daily snack in a energy-restrictive diet can actually enhance weight loss. Stop loading empty calories into your body, grab a handful of nuts and nourish your body!
How to eat it?
Nuts are so versatile, you can practically add it to anything. To help you get creative as to how to enjoy nuts, here are a few of my favourite ways:
- Grab a handful as snack
- Sprinkle into your breakfast, salads, side dish or dessert as a condiment (try Pumpkin Spice Oatmeal, Cauliflower with Nuts and Cranberries)
- Make a homemade nutty granola or cereal bar (try Alton Brown’s Granola, Homemade cereal bar)
- Add it to your baking – a small amount will adds lots of flavour! (Try to add a half cup of nuts to Chewy Maple Oatmeal Cookies with Cranberries, or try this Nutty Maple Banana Bread recipe)
- Blend nuts and herbs to make a rich pesto sauce (Try Sage and Basil Pesto Sauce)
How much to enjoy?
Nuts offer a wide array of health benefits, but keep in mind that it is a high-calorie food. The key to eating nuts is to choose them instead of, not in addition to, other foods. Try to stick to a serving of nuts per day. A serving of nuts is a quarter (1/4) cup , or about an ounce (30g). Be sure to choose no-salt added variations and avoid candied nuts so you don’t get extra calories that you don’t need. When choosing nut butter, try to keep the limit to two tablespoons. Make sure to find a brand without added sugar, salt or vegetable oils (look for these keywords: “no added salt”, “natural”, “100% peanuts”). Nuts and nut butter are an excellent source of protein and according to the Canada’s Food Guide, they are considered a meat alternative — use them as a substitute for meats!
More Resources:
Do you have a favourite to enjoy nuts? Share it here!
Ginger, Jalapeño & Coconut Cauliflower
Posted by: Stephanie on: November 17, 2009
A few weeks ago when I tried roasting cauliflower for the first, I thought it was already the best way to enjoy cauliflower. But now I have found an even more delicious way to cook it. When I came across Cookin’ Canuck’s blog, I got immediately attracted to the delicious photo of the cauliflower side dish. Right away, I put it at the top of my to-make list and made it for dinner on the next day!
I followed the recipe for the most part, with a few minor amendments. I used 1 whole jalapeno pepper (I like it spicy!) and instead of stirring in brown rice, I just served it as a saucy side dish.
This side dish turned out amazing. It was rich and creamy… so filling and satisfying!!
Ginger, Jalapeño & Coconut Cauliflower
Adapted from Cookin’ Canuck’s Ginger, Jalapeño, & Coconut Brown Rice with Cauliflower
What you’ll need:
- 1/4 cup canola oil (I used my oil mister)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tbsp fresh ginger, minced
- 1 large jalapeño pepper, finely diced (use less if you don’t like it as spicy)
- 1 pound cauliflower (about 2 cups), cut into tiny florets (smaller florets will hold the sauce better)
- 1 cup coconut milk, stirred well
- 1/4 cup fresh cilantro leaves, plus extra for garnish
What to do:
- In a large non-stick skillet, heat oil on medium heat (I gave it a good 2 to 3 sprays with my mister).
- Add onion and sauté on medium-heat until it turns brown (takes quite a few minutes). Add garlic, ginger and jalapeno pepper, stir well and sauté until fragrant.
- Add cauliflower and continue to sauté until it starts to soften, about 7 – 8 minutes.
- Add coconut milk and bring to a boil. Then, reduce heat to low and let it simmer until cauliflower is tender and the sauce is slightly thickened.
- Transfer to serving plate, stir in cilantro leaves and serve hot.
Serves 2 (original recipe serves 4, but at my house we serve gigantic vegetable portions )
Cauliflower may not be very popular, but it can be made into a very tasty dish! Plus it offers a wide array of health benefits. I’ve praised the goodness of cauliflower before, but just in case you’ve missed it, here’s my little blurb on what’s so great about cauliflower…
“…belongs to the cruciferous family which includes broccoli, cabbage, bok choy and kale. Different studies have indicated that consumption of cruciferous vegetables can help to reduce the risks of developing cancer. Sulphur-containing compounds, in particular sulforaphane, have been suggested to have a potent ability to trigger liver to produce detoxifying substances. These substances inhibit enzymes from activating cancer-causing agents in the body and enhance the activities of other enzymes involved in disabling and eliminating carcinogens. “
This vegetarian side dish is a scrumptious (and healthy!) way to enjoy cauliflower. If you have never been a cauliflower fan, now’s the time to give it another chance! Try roasting it to bring out its nutty flavour, or try making this spicy, coconut-y cauliflower dish.
Roasted Kabocha Squash Sauce
Posted by: Stephanie on: November 15, 2009
I was getting tired of serving pasta with tomato sauce and so I went on Google to find new recipes to try. My mission was to find a recipe that makes a rich and creamy, yet healthy pasta sauce.
I stumbled upon Poor Girl Eats Well’s blog and her recipe for Linguine with Roasted Sweet Potatoes, Spinach & Ham really caught my attention. I had never thought about using sweet potatoes to make a pasta sauce…this seemed like the perfect solution to my dilemma!
Unfortunately, I had no any orange flesh sweet potatoes on hand, but I did have a Kabocha squash lying around in the corner. So, instead of going out to buy sweet potatoes, I ended up using Kabocha squash as the star ingredient for my pasta sauce.
The end result? Creamy, sweet Kabocha squash sauce exploding with flavour. Delicious!
Roasted Kabocha Squash Sauce
Inspired by Linguine with Roasted Sweet Potatoes, Spinach & Ham
- 1 small Kabocha squash (about 1 pound), scrubbed clean
- 2 bell peppers, deseeded and cut lengthwise into four pieces
- 1 celery stalk, diced
- 1/2 carrot, diced
- 5 cloves garlic, minced
- 1 onion, diced
- Milk (I used 1% milk, but any type is fine)
- Bay leaves
- Cinnamon
- Nutmeg
- Salt
- Roast Kabocha squash whole. Spread bell peppers onto a baking sheet. Roast at 425°F for about 45 minutes, or until squash skin is easily pierced with fork and bell peppers nicely blackened. Remove from oven and cool on baking sheet, about 15 minutes. Cut open squash and scoop out flesh. Mash with fork or potato masher until smooth and creamy (add a little milk if too dry). [You can also puree it using a food processor.]
- Heat olive oil in nonstick pan on medium-high heat, sauté onions until slightly soft, about 5 minutes. Add in garlic, sauté until fragrant, about 2 – 3 minutes. Add in celery and carrots, sauté for an additional 1 minute. Add in half cup water and bay leaves, let simmer on medium-low heat until carrots are tender, about 10 minutes. Add in mashed squash and roasted pepper. Remove bay leaves.
- Transfer 2/3 of the batch into a blender and blend until smooth. Add puree back into pan and heat to boil again. If sauce is too thick, add in water or milk to thin to desired consistency.
- Let cool and separate into individual portions. Makes about 3.5 cups (about 7 – 8 servings).
- Note: Sauce will thicken over time – add in milk / water / broth to thin it out before using
Bonus: Although this sauce was made to be a pasts sauce, it can easily be served as a chunky, creamy vegetable soup on a cold winter day. This would taste equally good served over rice too. The possibilities are endless — just play with the consistency!
What’s so great about this recipe?
Healthy and savory sauce disguised as a rich and creamy sauce! It’s meatless – all the flavour comes from the vegetables. Plus, most of the vegetables are pureed – creating a thick and creamy texture and helping to boost your daily vegetable intake at the same time!
Do you like Kabocha squash? What’s your favourite way to enjoy it?
Grilled Cheese Sandwich, Lightened Up!
Posted by: Stephanie on: November 12, 2009
Grilled cheese sandwiches is the ultimate comfort food.
Yet, it isn’t the best option for an everyday lunch because a typical grilled cheese sandwich (2 slices of white bread + 3oz Cheddar Cheese + butter) will contain 27 grams of fat (18g saturated) and nearly 550 calories (enough to fuel a 60kg person to jog for 60 min).
To enjoy a grilled cheese sandwich in a healthier way, try these 3 simple modifications:
Choose cheese with lower fat content, or stronger flavour.
Choose cheese that are naturally lower in fat (ex. Mozzarella or American). You can also substitute reduced-fat cheese for regular-fat cheese. By doing so, you instantly reduce the fat content of the sandwich, and thereby cut out a big chunk of the calories. Another option is to use sharp cheeses; you will need less amount since they have a strong flavour.
Choose whole-grain bread.
Whole grains are better sources of fiber and other important nutrients, such as potassium, selenium and magnesium. The chewy texture of whole-grains will also encourage you to eat slower, allowing you to savour every bite. Whole grain breads have a lower Glycemic Index (GI) value, which makes it better option for preventing blood sugar spikes and crushes. The higher fiber content will help you stay full longer. For more nutrition information on whole grains, check out Mayo Clinic’s post on Whole Grains vs Refined Grains.
Use cooking oil spray.
Instead of generously buttering your toast before putting it on the grill, try spraying it with cooking oil and then grilling it on a dry skillet. You will still get a nicely brown, crispy toast with gooey, melted cheese centre.
These tips are just a few easy ways to lighten up your grilled cheese sandwich. To take it one step further, try making Sweet-and-Spicy Grilled Cheese Sandwiches — by adding caramelized onions and beefsteak tomatoes, Ellie cooks up a delicious, sweet and spicy variation of the traditional grilled cheese sandwich — a 5-star recipe!
Love grilled cheese but doesn’t have the equipment or the time to make it? Try making grilled cheese sandwich this way — Grilled Cheese! With an Iron!
Do you have a favourite grilled cheese sandwich recipe? Share it here!
Simple Roasted Portabella and Crimini Mushrooms
Posted by: Stephanie on: November 12, 2009
Simple and delicious roasted crimini and portabella mushrooms.
This is a dish that can be assembled in no more than 10 minutes.
This is a dish that uses minimal ingredients to create itnense flavours.
This is a dish that will fill your house with a divine, mouth-watering aroma.
It is THE side dish that will spice up your ordinary dinner!
Simple Roasted Portabella and Crimini Mushrooms
Adopted from Epicurious
What you’ll need:
- 3/4 pound Cremini mushrooms, rinsed, stemmed and cut lengthwise into halves
- 1/4 pound Portabella mushrooms, rinsed, stemmed and cut into thick slices
- 1 – 2 teaspoons dried rosemary
- 5 large garlic cloves, coarsely chopped
- Salt and pepper
- 2 – 3 tablespoons olive oil (I used my olive oil mister)
- Preheat oven to 425°F.
- In a large roasting pan, stir in all the ingredients. (I gave the mushrooms 3 – 4 good long sprays with my mister.) Make sure the mushrooms are well coated with rosemary and give your black pepper grinder a few good twists! Save the salt for now, we’ll add it at the end. Try to use a large enough roasting pan so that mushrooms are on a single layer (but it’s okay if they overlap too).
- Roast mushrooms for about 30 minutes, stirring every 10 minutes or so to prevent mushrooms from sticking to the pan. The mushrooms are ready when the juices are almost all evaporated and mushrooms are nicely browned.
- Before serving, sprinkle on some more black pepper and just a pinch of salt to bring the flavours all together. Mix well and transfer over to bowl. Serves 4 as side (or makes 2 generous servings if you’re an mushroom addict like me! )
Other types of mushrooms will also work well in this dish – I’m trying shitake and king oyster mushrooms next time!
Roasted mushrooms make a simple, delightful and healthy side dish. Without using calorie-dense ingredients like heavy cream or butter, this recipe utilizes herbs and spices to jazz up the flavour of the mushrooms. Light and delicious!
So what’s so great about mushrooms?
They are a great source of selenium and B vitamins. Selenium helps to reduce the level of damaging free radicals in our body by keeping our antioxidant system working properly. It can play a role in reducing the amount of cancer-causing toxins and repairing DNA. Adequate intakes of selenium has been associated with reduced cancer risks. On the other hand, B vitamins are vital co-factors in nutrient metabolism. When there is low levels of B vitamins, the metabolism of carbohydrates, lipids and proteins will be compromised, leading to suboptimal health status, exposing you to a wide array of possible health problems, including anemia, depression, weakened immune system, etc.
For more in-depth information, visit World’s Healthiest Foods’s page on Crimini mushrooms.
Do you like mushrooms? How do you like to enjoy them?
