10 Questions for Michael Pollan

FRESH: A Perishable History

Recipe: Veggie Stuffed Mushrooms

VEGGIE-STUFFED MUSHROOMS

20 large (1 ½ to 2-inch diameter) mushrooms (about 1 pound)
½ cup broccoli, finely chopped
¼ cup carrot, finely chopped
1 TBL onion, finely chopped
1 cup seasoned croutons, crushed (about ½ cup) *see note
½ cup (2 oz) shredded cheddar cheese
1/8 tsp salt
2 TBL butter or margarine, melted

Carefully cut out stem end of each mushroom. Reserve enough stems for ¼ cup chopped mushrooms. Place hollowed out mushroom caps onto glass pie dish or (small) casserole dish.

*Croutons is where you need to be careful. I toasted some homemade wheat bread and crumpled it up with garlic salt and a little olive oil, then broiled briefly in the oven.

With reserved chopped mushrooms, add the remaining ingredients. Spoon mixture into caps and bake at 400 degrees for 15-20 minutes or until tops are lightly golden. Serve warm.

Pesticide Cheat Sheet

Thanks to Andy Buteau for another awesome link. (I'm going to add him as an author, BTW).

Great post with a printable cheat sheet to remind you what produce you should buy organic and what is low pesticide.

The link: http://www.mypapercrane.com/blog/?p=2135

Eat Local

Foodie Night-4/16/2010

We had a small group, but some awesome recipes!!! I am loving those stuffed mushrooms made by Amber! Hint hint, I hope she posts the recipe soon:)

Curried Barley

2 c. all natural veggie broth, chicken broth (fond at Sam's)

2/3 c. barley

1/2 c. chopped carrot

1/2 c. chopped onion

1 tsp. curry powder

1 tbsp. parsley

1. In a saucepan stir together broth, barley, carrot, onion, and curry powder.

2. Bring to boil, reduce heat and simmer for 20 minutes. Uncover and cook for 5 minutes. Add parsley.

The Stats on Soft Drinks

(Just to be fair, I don't see any references to credible sources, but most of these sound pretty accurate)


Click to read all the stats