Welcome to my crazy world of real food cooking ...

Eat Food. Not too much. Mostly Plants. -- Michael Pollan

I wish I could take credit for that because I think it sums up how we should eat. Simply -- eat stuff that really is food, instead of stuff that is food like substance. The supermarket is almost entirely food-like-substances, and, my friends, you should probably never ever eat them.

Fortunately, there is a world of deliciousness out there, and it can all be had in a way that not only doesn't harm your health, but in a way that benefits you hugely.

I think it's important to eat stuff that satisfies you, that keeps your blood sugar stable, and that gives you stuff your body really needs to run optimally.

But baby, it's gotta taste good.

I really like getting experimental in the kitchen. I love cooking, I love layering flavours, and I love coming up with really super yummy food. I have very strong opinions about what constitutes food, and there are a lot of things I won't touch in the kitchen. Bottom line? Pretty much everything I make is ridiculously good for you even if it tastes decadent. Although there are occasional big fat cheats ... but even those stick to real food, my friends.

For food that is usual gluten free, usually free of cane sugar, usually super low on the glycemic index, full of protein, fiber, flavour, and excellent energy, join me and Alice down the rabbit hole.

Every recipe on this blog is my own original effort and idea, so please pass 'em on, giving credit where credit is due.

Many thanks, and come back often. I'm really glad you are here!

:)

Sunday, 16 January 2011

King Mushrooms with Ginger -- A dish fit for a king





Actually, I have no idea if Martin Luther had any use for mushrooms or not. But, if you like 'em, this dish will knock your socks off.

If you live in Toronto, there's a really great Asian food store called T&T. I've only been to the location on Cherry Street, so I can't speak to the other locations. I do know the market is owned by Loblaws, which isn't owned by Big Tobacco or Big Pharma. They cater primarily to the Chinese community, although they sell some Japanese and Korean staples like nori and kimchee. They also sell prepared foods which are ostensibly sans msg. Unfortunately, a lot of their produce comes all the way from China (or Mexico), especially in the winter. However, you can sometimes get locally grown 'Chinese' green  vegetables.

I was quite excited to find they carry a line of mushrooms  all grown in Burlington, called 'Enviro-Mushrooms'. Although the Enviro-Mushroom folks do not have their organic accreditation, they very strictly use no pesticides, no chemicals, and no irradiation.

I chose some king mushrooms. I'll confess they were already cleaned and sliced, and that appealed to me, because sometimes the prep takes the longest when cooking.

I sauteed these babies up, and couldn't believe how fantastically delicious they are. Suddenly, they are my favourite mushroom. Even my husband thought they were delicious, and he hates mushrooms.


ingredients:

1 package (284 g) of sliced king mushrooms
2 tbsp coconut oil
1/4-1/2 tsp sea salt
black pepper
freshly grated ginger to taste

directions:

1. heat the coconut oil in a large pan until melted over low heat
2. add the mushrooms, and toss in the oil until well coated
3. add the sea salt and black pepper
4. cook the mushrooms until pleasingly browned in places
5. add the ginger, and toss well until evenly distributed
6. divide onto plates and eat with many happy grunts of pleasure

I think this would make a lovely soup -- perhaps with some cashews ground up to act as a cream soup. I'll try it and let you know.

Otherwise, this can act as a side dish, as a topping for pasta -- toss the noodles with the cooked mushrooms in the pan until well combined -- although you might have to increase the seasoning for that, or just stand on it's own, perhaps with a heel of freshly baked bread. Yum.



2 comments:

Unknown said...

That looks gorgeous - I want to try this recipe!

stacey said...

Thanks. I hope you enjoy it as much as I did!