Monday, January 22, 2018

Citrus & Mushrooms -- Embracing Plants at Mealtime

Nine days left in January, and we are doing well on increasing our plant consumption at mealtime.  My husband and I have declared weekday breakfasts to be meat free.  Last year I'd routinely make him egg sandwiches with some sort of lunch meat or other breakfast meat.  Gone!  Instead I've added chopped veggies (onions, peppers, or tomatoes) enhanced with some hot sauce.  My go-to remains old-fashioned oats with berries and honey.

Embracing the season of citrus, I've been adding an orange to many of my meals.  It fills me up, tastes like sunshine, and allows me to limit any meat I might be enjoying. 

Opting for mushrooms!  Last weekend my book club went out for our monthly meeting (we meet for a meal and talk about what we've read in the last month, no pressure to all finish one book or nominate something everyone would like).  My food option was tea, a cup of cream of mushroom soup, and a dessert.  The bill was reasonable, and once again I limited meat consumption.  At home I have been enjoying leftover Wild Rice Mushroom Bake -- the kids and my spouse are not fans, but it freezers well and tastes lovely on a damp winter day.  Here is the recipe:

  • 1 cup uncooked wild rice, combine with 2 cups boiling water, let stand for 1 hour
  • saute 1 pound fresh mushrooms and 1 medium onion in 2 tablespoons butter
  • Mix it all together plus: 3/4 cup uncooked long grain rice; 1/2 cup sliced almonds; 3 cups broth (chicken or veggie); 1 and 1/2 cups heavy whipping cream; 1 teaspoon salt; 1/8 teaspoon pepper.  
  • Spread into baking dish.  Sprinkle 3 tablespoons Parmesan cheese on top
  • Bake at 350 degrees for 75 minutes
What's your favorite way to enjoy mushrooms or citrus?  Help me keep creative in the kitchen with plants.  It's better for my health, the earth, and my budget!

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