Grilled Stuffed Portobello Mushrooms

Photo courtesy of Cooking Light

Celebrate this Memorial Day weekend with a deliciously grilled portobello mushroom cap! This recipe makes a great dish for vegetarian BBQ-ers or those looking to cut back on meat. We here at MDIO are hoping you all have a happy and healthy Memorial Day!

 

Ingredients

  • 2/3 cup chopped plum tomato
  • 1/4 cup (1 ounce) shredded part-skim mozzarella cheese
  • 1 teaspoon olive oil, divided
  • 1/2 teaspoon finely chopped fresh or 1/8 teaspoon dried rosemary
  • 1/8 teaspoon coarsely ground black pepper
  • 1 garlic clove, crushed
  • 4 (5-inch) portobello mushroom caps
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons low-sodium soy sauce
  • Cooking spray
  • 2 teaspoons minced fresh parsley

 

Preparation

  1. Prepare grill.
  2. Combine the tomato, cheese, 1/2 teaspoon oil, rosemary, pepper, and garlic in a small bowl.
  3. Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems; discard. Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl; brush over both sides of mushroom caps. Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.
  4. Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley.
  5. Notes: Since the garlic isn’t really cooked, the mushrooms have a strong garlic flavor. Grill the mushrooms stem sides down first, so that when they’re turned they’ll be in the right position to be filled. If you want to plan ahead, remove the gills and stems from the mushrooms and combine the filling, then cover and chill until ready to grill.
The recipe and photograph in this post were provided by Cooking Light. To see the originals please click here.

Chicken and Strawberry Salad

Do you love strawberries as much as we do? They are offer a great source of fiber and antioxidants, and they taste good to boot! Looking for a great way to add some more strawberries to your meals? Try them in your next salad – like this great recipe from Cooking Light:

Ingredients

Dressing:

  • 1 tablespoon sugar
  • 2 tablespoons red wine vinegar
  • 1 tablespoon water
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil

Salad:

  • 4 cups torn romaine lettuce
  • 4 cups arugula
  • 2 cups quartered strawberries
  • 1/3 cup vertically sliced red onion
  • 12 ounces skinless, boneless rotisserie chicken breast, sliced
  • 2 tablespoons unsalted cashews, halved
  • 1/2 cup (2 ounces) crumbled blue cheese

 

Preparation

  1. To prepare dressing, combine first 5 ingredients in a small bowl. Gradually drizzle in oil, stirring constantly with a whisk.
  2. To prepare salad, combine romaine and next 4 ingredients (through chicken) in a bowl; toss gently. Place about 2 cups chicken mixture on each of 4 plates. Top each serving with 1 1/2 teaspoons cashews and 2 tablespoons cheese. Drizzle about 4 teaspoons dressing over each serving.

 

 

The recipe and photograph in this post are from Cooking Light’s 20 Favorite Strawberry Recipes feature.
To find more delicious strawberry recipes head on over to cooking light to view them here.

Artichoke Antipasto

Spring is here and so is the warm and sunny weather. We just can’t wait to break out our favorite spring dishes and to try out some new recipes! To help us get started on our Spring recipes we wanted to share this Spring-y Artichoke Antipasto dish from our friends at Cooking Light. Check out the delicious details  and be sure to let us know what your favorite Spring recipes are in the comments below!

Photo: Becky Luigart-Stayner; Styling: Cindy Barr. Cooking Light.

Ingredients

  • 6 cups water
  • 1/4 cup fresh lemon juice, divided $
  • 4 medium artichokes (each about 12 ounces)
  • 1 (7-ounce) bag whole baby carrots with tops $
  • 3 cups small cauliflower florets $
  • 1 (8-ounce) bag baby pattypan squash, halved
  • 3 tablespoons red wine vinegar
  • 2 tablespoons extravirgin olive oil $
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon sugar $
  • 1/2 teaspoon salt $
  • 1/2 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 1/2 cup vertically sliced red onion $
  • 1/3 cup pitted kalamata olives, halved
  • 1/3 cup fresh flat-leaf parsley leaves

Preparation

  1. Combine water and 2 tablespoons juice in a large bowl. Cut off stem from an artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut lengthwise into quarters. Remove fuzzy thistle from bottom with a spoon; place in lemon water. Repeat procedure with remaining artichokes. Drain artichokes. Cook artichokes in boiling water 6 minutes or until tender. Remove from pan with a slotted spoon; plunge into a large bowl of ice water. Add carrots to pan; cook 1 minute. Add cauliflower and squash to pan; cook an additional minute or until vegetables are crisp-tender. Drain and plunge in ice water with artichokes. Drain artichoke mixture well.
  2. Combine remaining 2 tablespoons juice, vinegar, and next 6 ingredients (through garlic) in a large bowl; stir with a whisk. Add artichoke mixture, onion, and olives; toss gently to coat. Cover and chill. Sprinkle with the parsley just before serving.

 

Both recipe and photograph courtesy of Cooking Light.

St. Patrick's Day Brown Soda Bread

Less than 4 days until St. Patrick’s day, folks! To celebrate the joyous occasion we wanted to share a traditional Irish soda bread recipe with you. This recipe is from Cooking Light’s Global Kitchen cookbook, written by David Joachim, which features 150 nutrition-packed recipes from around the globe. So, check out the tasty recipe below and be sure to tweet us pictures of your St. Patrick’s Day celebrations/recipes at @MomDishesItOut!

Photo courtesy of Cooking Light’s Global Kitchen

Brown Soda Bread
Serves 12

Ingredients

  • Cooking spray (we use canola oil spray)
  • 2.5 cups whole-wheat flour
  • 0.5 cups steel-cut oats
  • 2 tbsp brown sugar
  • 1 tbsp wheat germ
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 2 cups low-fat buttermilk
  • 1 large egg, lightly beaten

Preparation

  1. Preheat oven to 325˚F.
  2. Coat a 9 x 5-inch loaf pan with cooking spray or line pan with parchment paper, and coat with cooking spray.
  3. Combine flours with the remaining dry ingredients. Combine egg and buttermilk in separate bowl, mix and add to flour mixture. Stir just until combined.
  4. Spoon mixture into prepared pan. Bake for 1 hour and 5 minutes, or until a wooden toothpick inserted in the center comes out clean. Invert bread onto a wire rack; cool completely. Remove parchment (if used), and slice bread into 12 slices.

 

Nutrition Info (1 slice): 160 calories, 1.8g fat (0.5g sat. fat), 7.2g protein, 30.8g carbs, 4g fiber, 18mg cholesterol, 17mg iron, 286mg sodium, 86mg calcium

 

Did you love this recipe?
Be sure to head on over to www.EatingAndLivingModerately.com tomorrow to check out a special surprise!

Spring Asparagus

With the clocks springing forward this Sunday, we couldn’t help but post a recipe for a Spring-y dish. We can’t wait for the weather to warm up and the spring flowers to bloom, not to mention, eating delicious seasonal fruits and veggies! One of our favorite spring vegetables is asparagus and we especially love this asparagus salad recipe.

Photo Credit: hoveringdog via Compfight cc

Ingredients

  • 1 pound asparagus, washed and trimmed
  • 2 tsp extra-virgin olive oil
  • 1 1/2 cups halved heirloom tomatoes
  • 1/2 tsp minced fresh garlic
  • 2 tbsp balsamic vinegar
  • 2 tbsp diced red onion
  • 1/4 tsp salt
  • 3 tbsp feta cheese
  • 1/2 tsp black pepper

Method

  1. Cook asparagus in steamer for 2 minutes or until bright green.
  2. Heat olive oil in a large skillet over medium heat. Add tomatoes and garlic; cook 5 minutes. Stir in vinegar; cook 3 minutes. Stir in salt.
  3. Arrange asparagus on a platter; top with tomato mixture and chopped onions. Sprinkle with cheese and pepper.
  4. Tip: if raw red onion is too strong, you can soak in water for 5-10 minutes to dilute the flavor.

Recipe adapted from Cooking Light.

 

For more great asparagus recipes, head on over to Cooking Light. They have over 50 recipe variations perfect for Spring!

Global Eats: Falafel Style

We’re all about trying new foods at Mom Dishes It Out. Our post yesterday highlighted a number of recipes from all around the world and encouraged families to try new foods. To continue this trend we wanted to share this delicious Falafel recipe from our friends at Cooking Light. This recipe puts a Latin American twist on a Middle Eastern classic.

This photo is courtesy of Cooking Light and Lee Harrelson

Falafel with Avocado Spread

Ingredients

  • Patties:
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese
  • 1/4 cup finely crushed baked tortilla chips (about 3/4 ounce)
  • 2 tablespoons finely chopped green onions
  • 1 tablespoon finely chopped cilantro
  • 1/8 teaspoon ground cumin
  • 1 large egg white
  • 1 1/2 teaspoons canola oil
  • Spread:
  • 1/4 cup mashed peeled avocado
  • 2 tablespoons finely chopped tomato
  • 1 tablespoon finely chopped red onion
  • 2 tablespoons fat-free sour cream
  • 1 teaspoon fresh lime juice
  • 1/8 teaspoon salt
  • Remaining ingredients:
  • 2 (6-inch) pitas, each cut in half crosswise
  • 4 thin red onion slices, separated into rings
  • Greens of choice

Method

  1. To prepare patties, place pinto beans in a medium bowl; partially mash with a fork. Add cheese and next 5 ingredients (through egg white); stir until well combined. Shape bean mixture into 4 (1/2-inch-thick) oval patties.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until patties are browned and thoroughly heated.
  3. To prepare spread, combine avocado and next 5 ingredients (through salt), stirring well. Place 1 patty in each pita half. Spread about 2 tablespoons avocado spread over patty in each pita half; top with onions and greens.

 

Recipe courtesy of Ann Taylor Pittman of Cooking LightThe original recipe can be found by clicking here.

PB&J Cookies

We’ve been searching for great gifts to give to our coworkers, friends, and families this holiday season. We love the idea of making gifts in place of purchasing gifts. And sometimes all you need is a batch of freshly baked cookies to make a great gift. We found this wonderful recipe for PB&J Cookies from our friends over at Cooking Light and we can’t wait to wrap them up in festive holiday gift bags and send them on their merry way!

Photo Courtesy of Cooking Light

PB&J Cookies

Ingredients:

  • 2 cups all-purpose flour (feel free to substitute for gluten-free flour, if needed)
  • 1/4 tsp salt
  • 3/4 cup packed brown sugar
  • 2/3 cup granulated sugar
  • 1/2 cup chunky peanut butter (or nut butter of choice)
  • 1/4 cup butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • cooking spray
  • 7 tbsp preserves of choice (we used grape!)
  • 1 tbsp lemon juice, freshly squeezed

Method:

  1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt, stirring well with a whisk; set aside.
  2. Place sugars, nut butter, and butter in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Gradually add flour mixture to sugar mixture, beating on low speed just until combined.
  3. Lightly coat hands with cooking spray. Shape dough into 36 balls (~2.5 tsp each). Place balls 2 inches apart on baking sheets lined with parchment paper. Press thumb into center of each dough ball, leaving an indentation. Cover and chill 1 hour.
  4. Preheat oven to 350˚F.
  5. Uncover dough. Bake at 350˚F for 14 minutes or until lightly browned. Remove cookies from pans, and cool on a wire rack.
  6. Place preserves in a small microwave-safe bowl, and microwave at high for 20 seconds, stirring once. Add the lemon juice, stirring until smooth. Spoon about 1/2 tsp preserves into  the center of each cookie.
  7. Serve or wrap for a holiday gift!

 

Recipe and photo courtesy of Cooking Light.

Homemade Apple Butter

I don’t know about you, but we have a LOT of apples left from our family apple picking in October. We’ve been racking our brains for ideas on how to use up these fresh and delicious apples. Then we came across this Overnight Apple Butter recipe from Cooking Light. What a perfect way to use up these apples!

Photo courtesy of Cooking Light.

Overnight Apple Butter

Ingredients:

  • 1/2 cup honey
  • 1/4 cup apple cider
  • 1 tbsp ground cinnamon
  • 1/4 tsp ground cloves
  • 10 medium apples, peeled and chopped into small pieces


Directions:

  1. Add all ingredients to a slow cooker. Cover and cook on low heat for 10 hours (we suggest starting it before you go to bed or as soon as you wake up if you’re concerned leaving it unattended all night).
  2. Once apples are tender, transfer a spoonful into a fine-meshed colander. Press the mixture using a large spoon until you are left with the apple pulp. You can throw away the pulp.
  3. Repeat until finished with the apples.
  4. Return the apple mixture to the slow cooker and continue to cook for 1.5 more hours. Stir occasionally until the mixture becomes thick.
  5. Store in an air-tight container or jar for one week. Enjoy!

Tip: using multiple varieties of apples can add to the overall texture and taste of the apple butter.

Recipe and photograph courtesy of Cooking Light.