Back from Travels with Doctor Who

So, I'm back from my 3-month journey with The Doctor, Martha Jones and Mickey Smith,  Amelia Pond and Rory Smith and many other companions, encountering, for example, the Daleks, The Silence, the Silurians, the Ood, the Gunslinger and the Shakri.  I must admit, the Weeping Angels are too creepy for me to encounter on this most recent trip, however, I'll check them out again on my short trip with Doctor this evening when "The Angels Take Manhattan.  Don't fret; I'll be back on Monday,  Earth Time.

Then, I;ll be back with some great recipes and simple foods with avocado,  mushrooms and other satisfying, delicious and healthy foods.  This is a food blog,after all.

Open-Face Portabello Mushroom Melt

Portabello mushrooms are a delicious alternative to hamburgers, turkey burgers and those miracle veggie burgers.  They are filling and satisfying and can be teamed up with a host of goodies to make a mouthwatering weekday meal for yourself or your family.

This is a perfect Spring or Summer lunch and so filling that you may not need a big dinner.  I added lots of flavors that I enjoy.  Sometimes, I make it strictly vegetarian, however, today, I added a couple of strips of low fat turkey bacon, because I wanted a bacon taste with the avocado I decided to add.

I always just use what I have in the fridge.  For example, I had some spring onions that needed using, so I cooked them instead of regular onions.  Anything that you would use to garnish your hamburger patties, you can use here.

 I used TJ's California-style Protein Bread and grated sharp Cheddar.  Way yummy!  You might like another hearty bread that will hold up to the ingredients.  If you notice, I did not use any salt  since my sauce is quite flavorful and the cheese and ranch dressing are salty enough.  Besides, you can taste the freshness and meatiness of the mushroom.

Ingredients

2 slices whole grain bread, toasted
1 or 2 Tbs olive oil
Large Portabello Mushroom, whole or sliced
Light mayo or your own special sauce* (See below)
Tomatoes, thin slices
Grated or sliced cheese
Onion slices, sauteed
2 slices crispy turkey bacon
1/2 avocado, sliced
Spring greens or lettuce of your choice
1 to 2 Tbs light Ranch dressing
Freshly ground pepper
My Own Special Sauce *

Heat olive oil over medium  heat. Add mushroom and saute, covered, on both sides in the olive oil.  Add onion slices and cook until soft.  Added grated or sliced cheese of choice.  Turn off heat and cover so the cheese melts over the mushroom and onions.  At this point, you can slice the mushroom so it spreads over both pieces of bread

Meanwhile, toast the bread and let get crispy.  Spread the mayo or sauce on both slices.  Place toast side-by-side on a plate.  Add spring greens and sliced tomatoes.  Grind pepper to taste on tomato slices.  Place mushroom with melted cheese and onions on top. Make sure to spread all ingredients over both slices of toast.  Add ranch dressing and spread over the top.  Place bacon slices acroos the top and add the avocado slices.  Not only beautiful, but delicious looking!

*My Own Special Sauce

1 cup light mayo
3-4 Tbs Greek yogurt or light sour cream
Pinch or two of cumin seeds
2-3 Tbs dill relish
Cayenne pepper to taste

Mix all ingredients well in a small mixing bowl. Chill before serving to let the flavors blend.  With this recipe, you can adjust ingredients to taste. 

 *  I also use this sauce on my fried catfish.  Way yum!

Prom Time is Family Time

I had the great fortune and opportunity earlier this evening to spend time with my lovely granddaughter, Danielle, getting ready for her high school prom. Proud GranAngela is at her side.  This is a landmark event for all of our families.  My family, including her "Auntie Wendy", my brother, Garcia, sister in-law, Joyce and nephew, Aubrey, who remembers every birthday and milestone in Danielle's 18 year-old life; her dad, my son Dan's family, including my wonderful daughter in-law, Natalie, Pop Pop (big Dan), Earlyn, and Uncle Brenton; her fantastic mom, Yolanda's family.  We surely missed her maternal grandmom, Vanessa, tonight.  She would have been beaming and joyous, just as I was, to see how well Danielle has done.  Then, there's big brothers, Terrence and Anthony and Sage, Danielle's 4 year old niece and stepdad, Aaron.  Missing, but not forgotten were Mommie Phronie, Daddy Garcia, Big Mommy and Big Daddy, the great grandparents, who would have been overjoyed to see her.  We're all so proud and happy, Danielle! Love from GranAngela

Check out her hot shoes, bag and dress!

 

Break out of the Meal Rut-Rotisserie Chicken with Garam Masala

There are times when I just have a taste for something for which I have no real recipe.  I just know I want something to taste a certain way.  Earlier today I was with some friends who were going to an Indian restaurant for lunch.   As I was driving home, I was thinking how much I love Indian food.  The spices are not only flavorful, but so aromatic.  I was picturing what I had in my cupboard and refrigerator for some great Indian-tasting food for dinner.

One of my mainstays is Garam Masala, which I keep in my kitchen always.  I love it on chicken and other foods.  I was also thinking of the texture I wanted in my mouth.  Mashed potatoes, perhaps, or just some potatoes and onions with garam masala sprinkled on them.  In addition, I had the remnants of a rotisserie chicken I had bought from Costco a couple of days ago.  (I think, for the price, it almost a sacrilege to go into Costco and not buy one of the rotisserie chickens)

If you notice, I said I wanted some great Indian-tasting food for dinner.  Unfortunately, I don't really know how to cook Indian food as I mentioned to my friend, Joyetta, recently.   I love the spices that go into Chana Masala, because I really like chickpeas and so I keep that spice blend on hand.  For some strange reason, however, hummus does not excite me, at all.   In fact, I don't like hummus at all!  I don't know what it is!  Anyway, I really like the Sabji Masala spices and the Tandoori/BBQ spice mix in my menus, so they are also in my kitchen cabinet for my bidding.

Well, I have to beg the forgiveness of my friends, Joyetta, Gitima, Rischi, Aditya, Amit, Sweta, Saroj, Rohit, Shobhana and Anshu, to mention just a few, because I can just bet this is not a genuine Indian dish.   However, it was so delicious, comforting and satisfying, it was just what i needed and wanted. It went great with a new red French wine, Peuch Cocut Merlot, I was trying out.

 Ingredients:

2 medium sliced Yukon Gold potatoes
1/2 onion into chunks
1 tablespoon of olive oil (I always use extra virgin; don't ask me why)
1/4 cup of water
1/2 tsp  ground turmeric
1 tsp Chana masala spice mix
1/2 tsp Garam Masala or to taste
1 cup cut up rotisserie chicken
1/2 package fresh baby spinach


I cut up 2 medium Yukon Gold potatoes and about a half an onion into chunks and put them into a non-stick skillet over medium heat with a tablespoon of olive oil and about a quarter of a cup of water, if that much.  I sprinkled on a half a teaspoon of ground turmeric for the color and added a couple of pinches of cumin seed.  That probably came to about a quarter or a half a teaspoon of the seed.  I then added the Chana masala spice mix and let all of it cook covered for about 15 minutes.  Then I cut up about a cup or so of the rotisserie chicken, added in a half package of baby spinach and about a half a teaspoon or more of garam masala.  I let it cook for about 3 or 4 more minutes until the spinach wilted, cut off the stove and let everything sit for about 15 minutes, covered, before I dove in with both feet, or at least, with a fork.

Whoa!  All I can say is "OH MY GOODNESS! WAY YUM!"  Just the right amount of spiciness and zest.  Plus I have great leftovers for Monday lunch!

Poached Salmom with Organic Pea Shoots

My daughter, Wendy Howard's  (http://www.facebook.com/woweeh) poached salmon leaves no room for doubt, it is the best.  It is so good, in fact, that I tend to not look at portions, and take more than my share.  It is so yummy.  She makes an incredibly delious creamy dill sauce, which you can see I couldn't help smothering the salmon in.  Tonight , I had mine with organic pea shoots and a sweet potato.  It was wonderful!  Also check her out on Twitter (@whconsults).   Anyway. This was way yum!  As you can probably see from the bottom photo!

Annapolis Family Gathering

Dogwood trees always remind me of Easter season.  They've been beautiful this Spring in Maryland.  The trees bloomed early and at the same time as the Cherry Blossoms and tulips. My neighborhood in Wheaton has been like a lovely painting; so alive and brilliant with so many bright colors.

I traveled to Annapolis for Easter Sunday dinner at my brother's.  It was great. I was reminiscing with family and friends as we ate a fabulous dinner of ham, Maryland crab cakes, roasted salmon, potato salad, cole slaw, corn muffins, a broccoli and carrot mix, rolls and tossed green salad.  Joyce, my sister in-law is always prepared for an army of 50.  Believe me, I am not complaining. There is definitely something marvelous to be said for leftover ham, eggs and cheese for breakfast the next morning.

Then, for dessert, there were lemon meringue pie, delicious brownies made by my nephew, and ice cream.  Afterwards, with some coaxing from my sister in-law, who loves them, we all played parlor games. We had many choices and ended up choosing Logo and Bingo.  I'm not a lot for games, however, it turned out to be really fun.

I thought about Easter dinners growing up in Annapolis.  My mother always cooked a  lamb roast which we never ate with mint jelly.  That wasn't Mom's thing.  Whenever we had lamb, Easter or not, we always had Kosher dill pickles.  I think I may have tried mint jelly once later with lamb, however, I never order it like that.  I think that explains my love for dill relish in everything from potato salad to tartar sauce to my homemade deli sandwiches.  In fact, the only time I eat sweet relish these days, is when it's in someone else's dish.

I did end up having ham, scrambled eggs with grated cheese, Quinoa toast and my favorite tea--Berry Blossom white with honey and coconut milk the next day.  Yum.

Sunday Night Dinner in a Sandwich for Two

Sunday dinner doesn't always have to be an elaborate all-day cooking affair,  In fact, this meal takes very little time and effort.  You can make it for an intimate dinner for two or even for a family..  All it takes is Portabello mushrooms, grated mozzarella or cheddar cheese. onions, tomato slices, extra virgin olive oil, sprouted wheat bread or whole wheat or whole grain hamburger buns.

I must admit that when I came in  recently from a long Sunday of visiting friends I love who are in assisted living facilities, I was really hungry and didn't feel like waiting for the mushrooms to marinate.  10 minutes was all it took.  I actually marinated, if you can call it that, the mushrooms right in the non-stick pan I cooked them in. 

I put about 1 tablespoon olive oil in the pan, then placed very thin slice onions all over the bottom.  Next, I took two  large Portabello mushrooms caps, wiped them dry  with paper towels and rubbed the top side with a little extra virgin olive oil and placed them on their tops in the pan with the olive oil and onions.    Meanwhile, I put about a tablespoon of olive oil into the underside of the mushrooms, sprinkled ground dill, garlic powder, savory, fresh ground pepper and Italian seasoning over them and added some thin slices of onion.  I Iet everything sit so all the flavors could soak through.

After about 5 minutes, I inverted the mushrooms and sprinkled the seasonings on the tops of the caps, which had been sitting on the onions and olive oil.  Then I turned the stove on and cooked them, covered, top side up over medium-low heat for just a few minutes.  Turn off the heat and add grated or your favorite sliced cheese.  Cover for a few seconds, letting the cheese melt over the caps.

Let drain on paper towels.  Serve on your favorite bread, lettuce or spring mix, (pictured above) tomatoes, the cooked onions, mayo or guacamole and anything else you like.