Today was beaaaautiful. After my shower, I made up some lunchlunch that was absolutely scrumptious. I love leftovers.
I spent the day reading in the sun, and checked off some of my to-do list! I also biked down to the library and got a few movies because, sadly, Eat, Pray, Love has not come in the mail from Barnes and Noble yet, and it was express shipping! I ordered it about a week and a half ago. Boo.
Finally got my work permit (check!), and scheduled my senior portraits (check, check!). So ahhh it was time to relax and watch a movie before it was time to cook dinner. Rebecca and I watched Crossroads – yes, the cliche road-trip movie with Britney Spears in it! It was actually kind of cute, and reminded me of the good old days before Britney..well, you know.
So then, it was time for dinner! I whipped up some Portobello Mushroom Burgers with Sautéed Collards with Raisins and a Simple Bean Salad. Yum 🙂
We all had happy tummies.
Portobello Mushroom Burgers
- 4 Ezekiel Sprouted Grain Buns
- 4 large portobello mushroom caps (stemmed)
- 2 cloves garlic, minced
- EVOO (about 3 tbsp, I didn’t really measure)
- Sea Salt (a few pinches)
- Marinara sauce (or agave-sweetened ketchup)
- Daiya mozzarella cheese
- Preheat oven to 400 degrees F.
- Stem mushrooms, then wash and pat dry with a towel, undersides face down.
- Combine garlic, EVOO, and sea salt in a small bowl, then let sit for a few minutes.
- Take out a casserole dish large enough to fit all of the mushrooms. Rub both sides of the mushrooms with the mixture and place underside face up in the casserole dish. Drizzle extra EVOO and be sure to use all of the mixture – the more the yummier 🙂
- Cover casserole dish with foil and roast for 30 minutes. Then uncover, flip ‘shrooms, and cook for another 10 minutes.
- Place on warmed, toasted buns dressed to your liking (I used marinara sauce and Daiya mozzarella), and enjoy! 🙂
Sautéed Collards with Raisins and Squash Seeds (Adapted from The Kind Life)
- 1 bunch collard greens
- EVOO (about 2 tbsp.)
- 3 cloves garlic, finely chopped
- 4 tbsp. raisins
- 2 tbsp. toasted kabocha squash seeds (or any kind of seed you like…pumpkin, sunflower.. 🙂 )
- 2 tbsp. Bragg’s Liquid Aminos
- Cut green leaves away from the rough stem and chop into about 1-inch sections. Rinse in a colander and let sit.
- In a skillet, heat the EVOO over medium heat and then add chopped garlic. Sauté until they become fragrant, and then add the chopped, damp collard greens. Cover and cook for about 2 minutes.
- Add raisins and seeds, then cover and cook for another 2 minutes.
- Add Bragg’s and then cook for another 2 or 3 minutes, or until the collards are well-wilted.
- Serve and dig in! 🙂
Simple Bean Salad
- 1.5 cups or 1 (15.5-oz.) can of beans, drained and rinsed (I used Pinto tonight)
- your favorite salad dressing 🙂
- Put beans in a bowl, drizzle in some of your favorite dressing, mix, and voila! Simple bean salad 🙂
See? I wasn’t joking 😉 This is perfect for nights when I realize I’ve forgotten to soak beans the night before (everybody makes mistakes, everybody has those days…even Chef Katelyn!). Yummy, quick, and too simple to be called a recipe. Killer combo.
Question of the Day: What’s your favorite quick, simple meal?
I’m interested to hear your responses 🙂
Mine would have to be an Amy’s California Burger with marinara sauce, kale, chopped tomatoes, and sprouts on an Ezekiel Sprouted Grain bun. And a kale salad on the side! Mmmm 🙂
Have a good evening lovlies! I’ll be reading Chi Running to get some tips for my morning run, as well as Beowulf for my AP Lit summer reading. I actually really like it! Once I get into Old English mode, reading becomes enjoyable rather than trying to migrate through a maze.
See you in the morning!