King Oyster Mushrooms in White Sauce over Squash Noodles

Kalen and I had stopped by the big Asian market off Lamar. And picked up a variety of mushrooms. So today, I'm going to finish off the last of the Swiss chard and basil to pair with the mushrooms. And instead of using noodles I'm going to try using squash. Mainly because I've been curious about using zucchini as noodles. If it proves to be pretty tasty I may consider purchasing a spiral vegetable slicer. I've been thinking about getting one for the last year but just wasn't sure how often I would use it.

King Oyster Mushrooms in White Sauce over Squash Noodles

Heat over medium

• 1T olive oil
• 2T butter

Stir in and saute till transparent

• 1/4 of yellow onion, minced
• 1/2c diakon radish, thinly sliced sqaures

Then add in till brown

• 2 King Oyster mushrooms, thick sliced squares

 Once mushrooms start to turn brown, cover bottom of pan with

• a splash of saki

Finally add and stir in

• dollop of 0% Greek yogurt
• Swiss chard, thinly sliced
• 2 bunches of basil leafs, thinly sliced
• ground white pepper
• roasted garlic powder

Pour over

• 1 yellow crookneck squash, thinly shredded
• 1 zucchini, thinly shredded
• 1/2 Mexican squash, thin chunks (farmers mkt)

Serve warm and drizzle soy sauce over.

 

Note:

 

What I might had done differently was use heavy cream vs yogurt to give it a more creamier texture and use less sake than what I did use. As well try using a wok to cook with than a saute pan to brown the mushrooms.

Toowee Cookies

To celebrate our 1st Month of Marriage...Cookies with some Jazz! I wanted to keep things spicy and sensual! What better than to add a kick of chili pepper and chocolate. Nuts you say? Oh hell lets toss in some pumpkin seeds too. And when you think its just too crazy...what happens when two words are at the tip of your tongue but only one word come out of your mouth? A baby and what do you get with tea and cookie? Toowee to which I name these cookies. Because mainly, they are the batch size just great for two.  Makes 8 large cookies and they taste pretty good with green brown rice popped tea with clover honey.

Toowee Cookies

Cream

• 3/8c (6T) margin 
• 1/2c packed brown sugar
• 1/4c white sugar

Add and mix

left 375 for 15min, right 350 for 15min

• 1 egg
• 1/T vanilla extract
• 1/4t cayenne pepper
• 1/4t ground cardamon
• 1/4t salt
• 2t cocoa powder

Sift and mix

• 1c white whole wheat flour
• 1/4t baking soda

Add and mix

• 1/2c dark chocolate chips
• 1/8c crushed walnuts
• 1/8c raw pumpkin seeds

Preheat oven to 375 and bake 12minutes for darker crunchier cookies.

Or preheat oven to 350 and bake 15minutes for lighter chewier cookies.

Corn and Veggies Soup

Pretty excited I got 5 large ears of corn for $1 and I love corn to an extent but corn does not love me. And what I mean by corn doesn't love me. Corn is super bad for people with IBD, Crohns or Ulcerative Colitis, and it is super bad for those with Ostomys. For whatever reason with both issues, I've been able to eat popcorn. I've yet to meet another person with an Ostomy who gets away with eating popcorn without blockage.

Now, I took the corn, husked it, deseeded it (5 ears makes 1 quart bag), pureed with fruit-veggie stock in a blender to make a wonderful smooth mixture for soup.

Sautee in bacon fat on medium heat

• celery, thinly sliced
• baby carrots, thinly sliced
• button mushrooms, thinly sliced 
• yellow onion, thinly sliced

Sautee in bacon fat on low-medium heat

• Zucchini, thinly sliced
• Yellow Squash, thinly sliced
• Mexican Squash, thinly sliced (Farmers Mkt)

Take Sauteed vegetable mixtures put in medium sized pot, pour corn mixture over.

Add to pot and stir in

• pickled jalapenos, minced
• 1 vine ripe tomato, chunks
• 2 garlic cloves, sliced
• 1 large bay leaf
• ground cumin powder
• ground smoked garlic powder (Central Mkt)
• gound Dallas dynamite chilie powder blend (Central Mkt)

Using a pestle and mortar, grind and add to soup

• black lemon pepper corns
• coriander seeds
• black cumin seeds (Savory Spice Shop)
• oregano leafs

When the soup has cooked at least 1.5hrs on low heat, add thinly sliced green onion and basil leafs. Serve with shredded cheese, I used Mexican blend and Colby Jack.

Add personally topped mine off with habanero chili powder and some salt since I did not cook with any.