Posts Tagged ‘lunch recipes’

Leek and Mushroom Quinoa from Food for My Family

This gorgeous post, well-suited for a cool fall weeknight, is brought to you by Shaina of Food for My Family.

In the morning I wake up and roll into the space my husband just got up from. He showers first, and that means that the dip in the middle of the mattress is free for the taking for the next ten minutes while I wait. It’s a comfortable dip when there’s just one of us resting in it, but when there are two, it’s never quite big enough, and somebody invariably has to tilt to get halfway up and out of the dip and then pretend that a good night’s sleep is had on an incline.

Those comfortable spots, worn and used, can become a crutch. You return to them in the kitchen as well, knowing how they feel and move and knowing how they taste. When it comes to cooking, my comfortable spot is in rice. Whether it’s brown or white, sticky or risotto, creamy or pressed into balls I find it to be a satisfying meal and side, one I rely on all too frequently.

After all, there are so many other beautiful grains to be had, not the least of which being quinoa. Quinoa packs a nutty punch, and it pairs well with some of my other favorite flavors and vegetables like leeks and baby portabella mushrooms: strong and earthy and fit for a warm dinner.

Leek and Mushroom Quinoa

  • 1 cup quinoa
  • 2 cups water
  • 3 tablespoons butter
  • 1 cup baby portabella mushrooms, sliced
  • 1 leek, diced
  • 3 tablespoons white wine
  • ¼ cup blue cheese crumbles
  • Salt and pepper

Add quinoa and water to a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce heat and simmer for 10-15 minutes until water is absorbed.

In a sauté pan, melt butter over medium-high heat. Add in mushrooms and leek and sauté for 5 minutes until they start to become tender. Pour white wine over and cook for an additional 3 minutes until a thick sauce forms.

Stir mushrooms and leeks into the quinoa alone with the blue cheese crumbles. Season with salt and pepper and serve immediately.

Makes 4 servings.

Hungarian Mushroom Soup from For the Love of Cooking

We’re starting this wintry week off with a gorgeous, hearty Hungarian Mushroom Soup from For the Love of Cooking. Two kinds of mushrooms, paprika and a bright lemon finish? These are a few of our favorite things…hop on over to the original post to check out the recipe!

The Mushrooms and the Barley: Three Great Recipes

In these first few weeks of the New Year, many of us are still detoxing from the last few weeks of the old year.  The rich indulgence from every angle has the larger “us” craving simpler foods that just feel good, from start to finish and then maybe some tasty leftovers for lunch.  Today’s post features three recipes that will do just that, all incorporating two tasty, satiating ingredients that should be on the all-star roster for your winter menu: barley and (you guessed it!) mushrooms.

Turkey Veggie Barley Chili from Anne of Fannetastic Food

Mushroom Barley from Catherine of Weelicious

Healthy Mushroom Barley Soup from Christine of Once a Month Mom