lemon-thyme marinated mushrooms

When I was in high school I worked at a little meat market and deli that was just a short walk from my house. It was the perfect part-time job for me: I got paid to work with and talk about food while getting a very valuable education in a variety of different meats and their various cuts. The store’s offerings extended past meats, however, and one item that I enjoyed daily were the marinated mushrooms sold by the pound. I have to admit that they weren’t anything spectacular, and probably could be found in supermarket delis across the country. I was nonetheless totally addicted to them, sneaking a taste whenever I had a chance.

Recently I’ve been on a bit of a mushroom kick and I thought I’d revisit my old marinated friend. The mushrooms I snacked on as a teen had a muddled flavor of mixed herbs and were often overly oily – I probably used them as more of a vinegar and salt delivery mechanism than anything else. I wanted my updated version to have well defined flavors and much, much less oil. I decided to focus on thyme, lemon, and garlic, and thought red wine vinegar would offer the perfect balance of acidity. If you’re a mushroom and pickle lover like me, I think you’ll find these to be just perfect. The options for using these mushrooms are endless: For sure they’d make a great homemade accompaniment to an antipasto platter. If you are feeling generous, they could be packaged in a pretty jar and given as a hostess gift. Finally if you’re like me, you’ll want to keep them all to yourself, grabbing one or two every time you open the refrigerator—they’ll be gone in few days!

Lemon-Thyme Marinated Mushrooms

1 lemon
1 tablespoon olive oil
3 pounds white or crimini mushrooms, halved or quartered
8 garlic cloves, peeled
12 sprigs thyme
1-1/2 teaspoons kosher salt
1 tablespoon whole peppercorns
1 cup red wine vinegar

With a vegetable peeler, remove the zest from the lemon in long strips, avoiding the white pith underneath. Set the zest aside and save the remaining lemon for another use.

In a very large skillet heat the olive oil until almost smoking. Add the mushrooms and garlic cloves. Sauté until the mushrooms are tender and just cooked through, approx 15 minutes. Drain the mushrooms in a colander to remove all excess liquid and transfer back to the skillet (heat off). Add all the remaining ingredients including the reserved lemon zest and toss to combine. Transfer to an airtight container and refrigerate overnight. They’re best the next day, but you can keep them for a week in the refrigerator.

Thai Curry Tofu Bowl

We ordered Thai food for lunch at work a few days ago and I was once again faced with an all-too-familiar decision to make: to be bad, or to be good? “Being bad” would mean that I’d order my favorite massaman curry, a succulent concoction of sweet potatoes, coconut milk, tofu, peanuts, and curry spices. If I was to “be good”, I’d order the ramayana garden, a steamed blend of assorted vegetables served with peanut sauce on the side for dipping. I, of course, ordered the steamed vegetables, remembering that I had totally overindulged on my vacation to the Caribbean a couple weeks back and had promised myself a detox upon my return. The ramayana garden was delicious as always, but nonetheless left me craving a bowl of Thai curry ever since.

I’ve made several low calorie versions of Thai curry over the years but this is one of my favorites. It’s much easier on my waistline than take-out, but still manages to incorporate the sweet potatoes that I adore so much in massaman curry. I love the way the sweet potatoes meld perfectly with the coconut milk and balance the heat of the curry spices. I have my friend Brent to thank for the addition of the sliced avocado on top -- he introduced James and me to a great little Thai lunch place in San Francisco that mixes chunks of avocado into some of their curry dishes. I tried this combination when we visited San Francisco a couple years ago and have been hooked on avocado-studded Thai curries ever since. I encourage you not to skip on the avocado; for me, it’s the secret ingredient that transforms this healthy curry from the ordinary to the extraordinary.

THAI CURRY TOFU BOWL
serves 4

olive oil spray
1 (14 ounce) block extra firm tofu, cut into ½” cubes
2 pounds sweet potatoes, cut into ½” cubes
1 teaspoon coconut oil*
1 large sweet onion, coarsely chopped
3 red bell peppers, cut into ½” strips
8 ounces cremini mushrooms, cut into ½” slices
1 tablespoon red curry paste
3 cloves garlic, finely chopped
1 tablespoon grated fresh ginger
1 quart vegetable stock**
1 (13.5 ounce) can light coconut milk
9 ounces frozen sugar snap peas
juice of half a lime
1 tablespoon chopped fresh basil
¼ cup chopped fresh parsley
¼ cup chopped scallions, white and green parts
lime wedges
1 avocado, sliced

*any light vegetable oil can be substituted
**I like to use Rapunzel brand bouillon rather than canned stock

Preheat oven 400 degrees.

Line a baking sheet with aluminum foil and spray with olive oil. Spread the tofu and sweet potato cubes in a single layer on the baking sheet. Spray with a bit more olive oil and roast for 50 minutes, stirring after 25 minutes.

In a medium pot heat the coconut oil over medium heat. Add the onion, red peppers, and mushrooms and sauté until the vegetables begin to soften, about 7 minutes. Add the red curry paste, garlic, and ginger, sauté for an additional 3 minutes. Add the vegetable stock and coconut milk. Allow to come to a boil and simmer for 10 minutes.

Add the tofu, sweet potatoes, and sugar snap peas to the pot and bring back to a boil. Turn off heat. Taste the broth and add additional curry paste and salt to your liking (the amount of salt you need will depend on how salty your vegetable stock is). Stir in the lime juice, basil, parsley, and scallions. Serve with lime wedges and avocado slices.

Huevos Rancheros

Here’s a simple recipe for a yummy egg dish that I make anytime I’m in a pinch for a healthy and quick dinner. Aside from a few fresh bell peppers, which if I were smart I would have chopped and frozen when they were abundant in August, all the ingredients are probably in your pantry and refrigerator right now. This recipe is a simpler, healthier take on the traditional classic Mexican breakfast which makes it the perfect quick dinner when you are looking for something light and satisfying.

On the dark side...

PEPPERMINT PATTIE COOKIES

My cookies won first place at the office charity cookie bake-off. They're the perfect treat for the holidays! Click here for the recipe.