Mushrooms with Sake Gravy

I was going to make the usual mushroom cream sauce today, but then saw hubby's opened bottle of sake in the fridge.  Pre-kids I used to cook a fair amount with wine.  And the kids had already asked for, and eaten, popcorn chicken from Sonic, so dinner was just for the two adults.  Hmmm...

The sake gravy was a tad bitter (probably had to do with the type of sake we had) so I added a teaspoon of honey.  And then at the last minute I tossed in some arugula for color.  I served it over Himalayan red rice, but brown rice would be just fine.

Mushrooms with Sake Gravy

Ingredients:

• 2 tablespoons Smart Balance
• 1 pound mushrooms, cleaned and sliced (I used trumpets and criminis)
• Tastefully Simple Seasoned Salt
• 1 pinch dried thyme
• 2 tablespoons whole wheat flour
• 1 cup sake
• 1 cup water
• 1 teaspoon honey (optional)
• 2 large handfuls of arugula, washed and dried
• freshly cracked black pepper

Directions:

• In a large skillet, melt the Smart Balance and sauté the mushrooms until soft, about 7 minutes.  Sprinkle with TSSS, thyme and whole wheat flour. Stir for about a minute for the flour to lose its raw taste.  Add the sake and water and more TSSS to taste.  Bring to a boil, then reduce to simmer for a minute until the gravy thickens.  Depending on how much liquid the mushrooms let off, you may need to add a little more water.
• Taste the gravy, and if it's too bitter, add a little bit of honey.  Toss in the arugula and stir until wilted.  Add some freshly cracked black pepper.
• Serve hot over cooked rice.

Veggie Soup with Quinoa

This is just another random soup I threw together, but Veggie Soup with Quinoa sounds like a more appetizing title.  ;-)  It's still hot outside (I had the a/c running all day, set at 77 degrees), but I wanted soup.  Again.  I'm crazy, I know.  A big hearty bowl of veggie soup sounded so appetizing this afternoon, so that's what I made.

Veggie Soup with Quinoa

Ingredients:

• 1 tablespoon coconut oil
• 1/2 onion, sliced
• 1 cup dry quinoa, rinsed and drained
• 4 cups water
• 8 oz. sliced crimini mushrooms
• 1 (15 oz.) can of petite diced tomatoes
• 1 (14 oz.) can of artichoke hearts, drained and quartered
• 1 (15 oz.) can of red kidney beans, rinsed and drained
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• a few dashes of Worcestershire sauce
• salt & pepper to taste
• 1/2 cup grated parmesan, plus some for garnish
• 1 small bunch of kale, washed, rinsed and chopped

Directions:

• In a large pot, melt the coconut oil over medium heat and sweat the onions.  Add the quinoa and stir for a minute.  Add the rest of the ingredients, except for the parmesan and kale.  Bring to a boil, then reduce to simmer and cook, uncovered, for about 20 minutes until the quinoa is tender.
• Add the parmesan and chopped kale.  Stir and cook for about 5 minutes until the kale softens.  Adjust salt & pepper as necessary.
• Ladle into bowls and top with a sprinkle of grated parm.

I would have loved some crusty bread to go with this, but I didn't have any.  So I used some warm naan.  Yum.