First I marinated the mushroom caps in the following for about 15-20 minutes:
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
Then I heated up the grill pan and tossed them on. I think my grill pan is probably my most used kitchen thing lately. I find myself using it about 3 nights a week probably, to grill veggies and other stuff! Anyway, I cooked them about 4 minutes on each side or so.
I put slices of Havarti cheese on each, and served them on a sandwich thin with tomato and lettuce, with a side of baked sweet potato fries.
It was a hit! My batch of sweet potato fries was exceptionally good this time too. Sometimes I have issues with them being mushy. I used this recipe, and it seemed to help.
Yesterday was kind of a dreary, colder day, and I really wanted to make some soup. I feel like I always make Mexican/black bean soup, and don't really branch out, so I started looking for an alternate recipe and found this recipe for soup.
I mostly followed it as it was, but added about 1/2 an onion, and omitted the coriander. I also used whole wheat rotini pasta and veggie stock for my liquid.
Yum! Look at all those delicious veggies and legumes :)
On the side we had cheesy garlic bread and split a slice of leftover pizza.
This recipe made a pretty huge amount a soup. I have two more containers of leftovers in the fridge! I'm glad Greg's been home to motivate me to cook. It helps a lot to have someone there to cook for, so I don't gravitate towards eating cereal for dinner!
Greg got an I Phone yesterday and spent last night fiddling with it. I'm extremely jealous since I don't even have internet on my phone! I'm old school, I know!
Other than walking Clyde, fiddling with the new phone, and working on some house stuff, it's been a pretty low-key the past couple nights at Casa De Holding Pattern. How's your week going?