Delicious Mushroom Toasties, And Some Decadent Bruschetta Too!

January 9, 2018 by Michelle Novak

As you might recall, I consider myself the Mad Hatter of toasties. I’ll put almost anything on a piece of bread and throw it into the oven for a good crisping up. Especially on a freezing winter night! I’d had a craving recently for some mushrooms, and thought to make a creamy pasta dish with them. But instead, I made the most delicious toasties imaginable…

First I sautéed red onions and a bit of fresh minced garlic in a wee drizzle of olive oil and Earth Balance vegan butter, low heat, stirring frequently until they were cooked and soft. Add extra olive oil if more moisture is needed…

I then tossed in chopped mushrooms, the common white button variety, and splashed in balsamic vinegar. I’m crazy for the sweet tang of reduced balsamic, and toss my veggies in balsamic in the skillet all the time. It will burn though (which tastes terribly icky), so again, low heat while tossing often. Let those veggies soak in the flavor and allow the balsamic to steam out its bitterness…

Top pieces of Italian bread with this colorful, flavorful, appetizingly-smelling concoction and sprinkle on sea salt and pepper. Try not to spoon it all into your mouth directly, because that can happen. Place into the oven until the bread crisps up and the whole house (not just the kitchen) smells like Heaven…

Or, if it is a sub-zero winter evening, dark out at only 4:30 p.m., and you can’t pass up that half-tub of parmesan shavings calling your name from the fridge, do what I did and pour liberally, your mouth watering as you await the cheesy melt. Vegans, look away…

I spent a little more prep time on these toasties to allow the onions, garlic and mushrooms to really cook down and get flavorful. It was worth babysitting the pan, for they were absolutely amazing. Very inexpensive to make, vegan if you don’t add cheese, a hearty vegetarian dinner if you do. Add some simple mixed greens to the side, and a magnificent meal awaits you!

And now for the most sinful bruschetta on the planet…

What are you trying to do to me Maggiano’s?! My life will never be the same…

Maggiano’s Little Italy is a Chicago-born Italian restaurant that you can now find across the U.S. They are known for large portions and their warmly-lit, family-style dining rooms. I’ve always enjoyed eating there, and especially love their salads. Their house dressing is dreamy (and so is a basketful of their soft bread if you please)…

While recently enjoying Maggiano’s salads to-go, some of their new ‘bruschetta bar’ options were given a try, and holy cow. I now sometimes dream about what you see on this plate above. I literally picture these bites and salivate at random times of the day. The to-go order has been repeated, more than once. Each bite of bruschetta a transcendence into the realm of the ever-pleased tastebud. You can peruse the menu here, but be sure to try it for yourself if you spot a Maggiano’s. Truly decadent and delicious!

What’s cookin’ in your kitchen? What’s your favorite take-out lately? Happy eating!

Lovin’ That! Grandma’s Slaw In 5 Minutes

December 10, 2017 by Michelle Novak

So many of the best things I’ve ever eaten came from my Grandma Ina’s kitchen. We spent a lot of time together when I was young, so I got to eat a lot of her wonderful cooking. Whipped mashed potatoes, meatloaf with sweet ketchup glaze, bbq ribs, rhubarb pie, zucchini casserole. I admit that I didn’t appreciate her stuffed green peppers the way I would today (cooked peppers were a bit bitter as a kid), or her garden salads straight from the garden with fresh-made dressing shaken up (I’d love that now…but I was young). But one of my favorites will forever be her coleslaw, which I fondly just call slaw…

Grandma Ina took this photo from her kitchen window. That’s me! I was reading a book on the swing. Probably Anne of Green Gables. Perhaps a Choose Your Own Adventure. Obsessed with books. Still am! Wonder if Grandma was making some slaw in that kitchen when she snapped that photo?

Now, my grandma moved down to Southern Illinois some years ago (where she was originally born). She lives in a renovated one room school house (I have to tell everyone this because I think it’s neat), with an outhouse out back (no, it’s not in service…but I’m sure a snake lives in there). She’s loving life in the countryside, just as she did living here up north in the countryside. But I digress…what is to be done with grandma so far away all this time and no access to her slaw?! I guess a gal has got to put on her big-girl breeches and make her own!

I’ve made it now a great many times. However, I’ve gotten quick about it. This gal does not have time to finely chop up a head of green and a head of purple cabbage (and carrots too!). Time draining, and makes your hands turn purple. And anyway, I recall grandma using a coarse chop in the blender with just a head of green cabbage for her slaw, so I feel quite ok with using shortcuts!

After previous chopping toil, I now buy the precut package of slaw at the grocery. No chopping at all! Chopping is torture! Don’t do that to yourself, unless you find the act of an hour of chopping cabbage relaxing…

In a bowl, mix a few heaping tablespoons of mayo (vegan or regular) with a splash of milk (almond or regular), a pinch of salt and a ton of pepper. In my opinion, you can’t have too much pepper. It can’t be possible in slaw…unheard of.

Mix up the dressing with a wire whisk to make sure there are no clumps, then pour over the slaw and stir well. I find that a little dressing goes a long way, even in a big bowl of sliced cabbage…

Cover in wrap (but maybe sprinkle on some more pepper first). Then let settle in the fridge for a bit (slaw tastes even better the next day). This process takes all of 5 minutes, and makes multiple helpings. I like to bring this dish anywhere I’m invited. The fresh crunch compliments most any meal, and cabbage is good for ya’…

This recipe isn’t exactly grandma’s, but it is just as simple and almost as delicious, and makes me think of her. Lovin’ That!

What’s cooking good looking?

October 1, 2016 by Michelle Novak

I made a special skillet this week, salmon cakes! My grandma used to make these, and my mom too, and this week I made them for my honey and I, and we quite enjoyed them…

I’m not very good with following recipes and like to use what is on hand (always hoping what I’m making will turn out). I threw together a can of salmon, an egg, half a cup of bread crumbs (actually smashed pita chips), half a cup of mayo, a few tablespoons of mustard, half a cup of minced chives, and then formed the patties and let them cook slowly over medium heat…

Crispy on the outside, flavorful hot salmon on the inside, served with some zesty sauce (a little mayo mixed with a little sriracha), and a salad. Next time I’m going to try baking them and see how they turn out!

I’m always making a sandwich, because I’m nuts for them. For the last few weeks, cucumber sandwiches have been my favorite. This sandwich included toasted sourdough, a spread of mayo, sliced red onion, arugula, cucumber, salt and pepper. I also really like making an open-faced sandwich with a little chive cream cheese and a layer of sliced cucumber. Delicious!

I also whipped up a frittata (though frittata means ‘fried’ and mine was baked). Some eggs, some cheese, some veggies, voila!

Fresh and simple meals are always a delight, especially when they are colorful!

I also roasted some fingerling potatoes and steamed up some pea pods and had a little feast. There’s lots of veggie love in my kitchen!

As the season is starting to change, I’m already leaning toward cool weather fare. I roasted a very large acorn squash last week (and ate the entire thing myself) and also baked up a zucchini casserole. Nothing like roasted veggies and hot casseroles to ward off a chill!

What’s cooking in your kitchen? Have you whipped up anything that is traditional to your family lately (like my salmon cakes)?