Tag Archives: barbecue foods

Sauteed Onions and Mushrooms II (This time dairy-free)

14 Jan

The last time I posted  Sauteed mushrooms and onions, it was a rich and unctuous burger-topper sauteed in butter that I learned from my friend Marianne – the wife of one male and mother of two more, and so an expert in crowd-pleasing, no-holds-barred burger toppers and other such make-happy-the-hungry-horde type stuff.

Into the frying pan

Into the frying pan

But now it’s January, the birth month of good intentions (and the trail head of the road to hell, but never mind)  and Marianne and I are looking at ourselves and deciding it is time to try slimmer versions of our favorite meals. We’ve been getting together on Sundays and making good, healthy,veggie, low-whatever refrigerator items for the week.

Thus, this new take on sauteed onions and mushrooms. No dairy (Susu, are you listening?) and yet still unctuous and savory (mushrooms tend to do that). Try it on black bean burgers with quinoa or without and feel truly virtuous!

Golden is good, but wait for it...darker is better

Golden is good, but wait for it…darker is better

Sauteed Onions and Mushrooms

2 Tbs extra virgin olive oil

1.5 Cups sliced onion (slice against the stripes)

10 oz. sliced mushrooms (button or baby bella), woody stems trimmed or removed

2 shakes adobo seasoning (or one pinch each of: garlic powder, onion powder, salt. Oregano is optional, and you can add more of any of them to taste)

Heat the olive oil at medium high in a large skillet until loose and fragrant. Add onions and stir to coat. Add mushrooms and stir to coat. Sprinkle with adobo seasoning, lower heat to medium low and cook, stirring occasionally, for about ten minutes, until onions are quite wilted and mushrooms are darkened and soft.

Tuna, Apple and Macaroni Shell Salad – luncheon, potluck, picnic, or BBQ fare

22 Mar

Just like mom used to make!

I needed a quick dish for the first potluck of the season at our new CSA (Restoration Farm at Old Bethpage Restoration Village http://www.restorationfarm.com/). Normally I would do something more elaborate and planned, but the boy and I had been home sick for a couple of days and then busier than we should have been, given that we needed some recovery time, and then plain old sick of one another…just star-crossed and cross and no way was I going to a store to get any ingredients.

Then I remembered a  favorite warm weather dish that my mom would make for backyard barbecues and the like. This tuna and macaroni salad involves minimal prep and I usually have all the ingredients in. It’s creamy, but the apples provide crunch and tang, and each bite is texturally entertaining. My brother and I would just gobble it up (with extra mayonnaise, of course), delighted when two or three shells were cradled together for a really pasta-y morsel.

So I put it together in a jiffy and we took it on down to the gathering (where there were loads of other good things to eat that I need the recipes for!) and were so pleased to see many old friends of the good eating, farming persuasion…well, I was pleased, but it was not Leandro’s finest hour and we left in rather a messy, huffy hurry…anyway…the salad worked out fine and I had leftovers for lunch on Monday.

If you are observing Lent, consider it for a fast Friday fix that is balanced enough to be a one-dish meal. Thanks Mom!

Myrna’s Tuna and Macaroni Shell Pasta Salad

1 lb. medium macaroni shells

½ Cup of each the following chopped into fingernail size bits: carrots; celery; white or red onion

1 Cup Red Delicious/Macintosh/Granny Smith apple, unpeeled, chopped into fingernail size chunks

1 5oz can your preferred tuna, drained

6 Tbs mayonnaise

2 Tbs plain nonfat yogurt (low or full fat okay)

1-2 Tbs prepared mustard

Cook shells according to package directions. Mix all ingredients in a bowl. Serve at room temperature. You can also eat it as leftovers, but you will probably want to add a bit of mayo, as the pasta tends to absorb the mayo over time.

%d bloggers like this: