Good Afternoon and Happy Wednesday!
I hope everyone is having a good day. I had a slow day at work due to
cancellations and sickness and am hoping that everyone gets well soon so
we can get back on track. I was able to squeeze in a nice run today
and get my mental health back in sync. There is so much going on with
back to school events and activities starting that it was great to get
out in the sunshine and have a moment of appreciation. I truly believe
that exercise and running makes me a better mother. I was able to relax
and put everything into perspective so when I picked up the kids I was
able to focus on them.
We have got a busy afternoon planned. We have soccer practice from
5-6pm and then longboarding lessons from 6-8pm. It looks like Wednesday
are going to be our busy afternoons!
I was able so squeeze in the kitchen to make a fabulous vegetarian
dinner. I adapted the recipe from the October Issue of Vegetarian
Times. You have got to make this one.... it is "oh so good!"
Leek, Swiss Chard and Goat Cheese Stuffed Portobello Mushrooms
6- 4 inch diameter portobello mushrooms, stemmed
4 tsp olive oil, divided
2 leeks, white and pale green parts, thinly sliced
6 cloves of garlic, minced
1 1/2 tsp chopped fresh thyme
1 bunch of swiss chard, chopped
4 oz of goat cheese
2 tbsp pine nuts
Preheat oven to 400F. Line rimmed baking sheet with parchment paper, or
spray with cooking spray. Spray mushroom caps with cooking spray, and
sprinkle gills with salt and pepper. Arrange mushrooms gill side down
on prepared baking sheet.
Meanwhile, heat 2 tsp oil in large skillet over medium heat. Add leeks,
garlic and thyme and saute 4 minutes or until leeks are tender. Add
chopped swiss chard and cook 8-10 minutes or until spinach is wilted.
Stir in goat cheese and pine-nuts until cheese is melted. Remove from
heat and season with salt and pepper. Fill mushrooms with spinach
mixture, mounding on top and packing filling down with hands. Bake 25
minutes, or until filling browns on top and mushrooms are fork-tender.
Enjoy!
Leeks and Swiss Chard Mixture
I hope everyone is having a good day. I had a slow day at work due to cancellations and sickness and am hoping that everyone gets well soon so we can get back on track. I was able to squeeze in a nice run today and get my mental health back in sync. There is so much going on with back to school events and activities starting that it was great to get out in the sunshine and have a moment of appreciation. I truly believe that exercise and running makes me a better mother. I was able to relax and put everything into perspective so when I picked up the kids I was able to focus on them.
We have got a busy afternoon planned. We have soccer practice from 5-6pm and then longboarding lessons from 6-8pm. It looks like Wednesday are going to be our busy afternoons!
I was able so squeeze in the kitchen to make a fabulous vegetarian dinner. I adapted the recipe from the October Issue of Vegetarian Times. You have got to make this one.... it is "oh so good!"
Leek, Swiss Chard and Goat Cheese Stuffed Portobello Mushrooms
6- 4 inch diameter portobello mushrooms, stemmed
4 tsp olive oil, divided
2 leeks, white and pale green parts, thinly sliced
6 cloves of garlic, minced
1 1/2 tsp chopped fresh thyme
1 bunch of swiss chard, chopped
4 oz of goat cheese
2 tbsp pine nuts
Preheat oven to 400F. Line rimmed baking sheet with parchment paper, or spray with cooking spray. Spray mushroom caps with cooking spray, and sprinkle gills with salt and pepper. Arrange mushrooms gill side down on prepared baking sheet.
Meanwhile, heat 2 tsp oil in large skillet over medium heat. Add leeks, garlic and thyme and saute 4 minutes or until leeks are tender. Add chopped swiss chard and cook 8-10 minutes or until spinach is wilted. Stir in goat cheese and pine-nuts until cheese is melted. Remove from heat and season with salt and pepper. Fill mushrooms with spinach mixture, mounding on top and packing filling down with hands. Bake 25 minutes, or until filling browns on top and mushrooms are fork-tender.
Enjoy!