MUSHROOM CHORIZO THYME PASTA

Arabella is a really good eater however she puts her foot down over a few things - aubergines, duck and mushrooms. I dont know what she has against these 3 ingredients as Pascal and I love them all. However I dont force them down her as she eats pretty much everything else and she has been known to even enjoy the odd mushroom if it is covered in breadcrumbs and garlic mayo!!

Anyway as Arabella was with her father last weekend, I thought it would be a good opportunity to cook a mushroom pasta and as Pascal and I are huge chorizo fans, this definitely hit the spot.

Ingredients for 4 people:

350g of penne or other pasta like conchiglie, farfalle or fusilli
2 tbsp olive oil
400g button mushrooms, sliced
250g chorizo, cut into 5mm slices
150ml single or double (we used double)
150ml chicken stock
1tsp chopped fresh thyme leaves
80g Parmesan, shaved, to serve

Slice the mushrooms and chorizo, make up the stock and chop the thyme. 

If you are using dry pasta, you will need to start cooking this first in salted boiling water. We had fresh pasta which only took a few minutes so we didnt start yet.

Instead we started by putting a frying pan on a high heat, adding the oil and then the mushrooms once it was hot. 

Cook for 3-4 minutes, stirring occasionally, until they are softened and lightly golden.

This is when I started cooking the pasta (which took 3-4 minutes). Once the pasta is cooking, drain and set aside, retaining about 50ml of the cooking water.

Back to the mushrooms, add the chorizo to the frying pan with them, and fry to 1-2 minutes.

Stir in the cream, stock and thyme and then season. Reduce the heat to medium-low so the sauce is bubbling.

Finally add the pasta and cooking water to the sauce and mix well.

Serve in bowls and scatter with Parmesan.

This was absolutely delicious  - the chorizo gives the pasta a bit of a kick and the cream just adds a little flavour without being rich. Plus I adore mushrooms…I just used button mushrooms but you could mix it up a bit with oyster or wild mushrooms, like chanterelles, or even a combination. Another alternative would be to turn it into a pasta bake by baking it in a dish and covering it in cheese….I will definitely try this next time!!!

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Beet Mushroom and Onion Salad

It took me quite a while to warm up to beets, even after I became a Nutritarian.  The first beets I remember trying were in a can.  Several weeks into being a new Nutritarian, I was looking for ways to bring some interesting flavors to my daily salads.  I threw the can of crinkle cut beets into my cart and popped them open to try once I got home.

Terrible.  They tasted almost metallic (probably from the can now that I think about it).  I forced a few more slices down before I determined beets just werent going to be part of my salad thing.  At least not at the time, anyway.

A few years later I saw some golden beets at a farmers market and decided to give it a try again, this time with the fresh stuff.  I ended up liking those beets both roasted and steamed.  After that, I gave red beets a try again and decided my first experience was not telling enough of this roots wonderful culinary (and health) virtues.

Ive heard some people say that beets can "taste like dirt", and it is true that they have a more earthy taste, but then again so do a lot of different wines, some cheeses, as well as very common kitchen items like mushrooms and lentils.  Earthy is a fun flavor to play with, especially by adding ingredients with acidic, nutty, and sweet notes.

Beet, Mushroom, and Onion Salad
Time: 20 minutes
Servings: 4-6 servings

Ingredients:
        1 1/2 - 2 lbs mixed gold and red beets (about two bunches), tops and roots removed, peeled and cut in half or quarters
        1-2 cups sliced cremini mushrooms
        1/2 red onion, sliced
        1/4 cup balsamic vinegar
        1 Tbsp soy sauce
        1 Tbsp syrup sweetener (such as date syrup, honey, maple syrup, etc.)
        1 Tbsp sesame seeds

To serve: fresh dark greens, nuts

Instructions:
1.)  Cut the tops and root tips off of the beets.  Wash and peel.  Cut in half or quarters if the beets are large.  Place in a steamer basket and steam on the stove top for about 15 minutes, until the beets are fork tender.  Remove from heat and dunk the steamer basket into an ice bath to stop the cooking and cool the beets down.
*** If you have a pressure cooker, you can steam your beets that much faster.  Check your pressure cooker manual charts for the correct directions and time needed.***

2.)  Slice the cooked beets into 1/4-1/2 inch slices.  In a large bowl combine the sliced beets, mushrooms, red onion, and sesame seeds.
3.)  In a small bowl, whisk together the balsamic vinegar, soy sauce, and sweetener.  Pour the liquid over the beet mixture and stir to combine well.  Let marinade in the fridge for at least 1 hour and up to 4 days.
4.)  Serve chilled or at room temperature on top of fresh spinach or kale (bonus points if you use the beet top greens!).  Sprinkle with chopped almonds, pecans, or walnuts for an extra treat.

Amys Notes:
For those who havent tried beets before, or if it has been a while, red beets have quite a bit of pigment in them and their juices that can stain counter tops, cutting boards, sinks, hands, and ahem... personal waste removal.  Just take some precautions by wearing gloves and using an old cutting board, and cleaning up splashes on counters and sinks with a damp cloth as they happen.  Also dont be alarmed when your poo comes out red-ish.  You are not dying, nor are you in need of medical assistance.  Keep calm and know that you got lots of fiber, vitamins, and nutrients!

Health and Happiness,

Amy

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