*** A WORD FROM THE KITCHEN ***
Here's one for all of our vegetarian friends out there today
that you can slip into your menu for any occasion. And, if
you like... call it a St. Patty's Day recipe since it
technically has green in it. (I realize that is a big stretch)
Enjoy!
Marzee
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RECIPE: SPINACH STUFFED MUSHROOMS *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
INGREDIENTS:
24 large white mushrooms
1/4 cup chopped shallots or onion
2 large cloves garlic, chopped
2 T balsamic vinegar
T Italian seasoning
1/4 cup water
1 10-ounce pack frozen chopped spinach- thawed and drained
DIRECTIONS:
Wash mushrooms and carefully remove stems. Lay out caps
on nonstick jelly-roll pan and pop in oven for 5-10 minutes
to dry out and cook slightly. Set caps aside. Chop the
mushroom stems finely. Saute shallots, garlic, and balsamic
vinegar in small saucepan. When onions start to turn
translucent add mushroom stems, water, and seasoning. Cook
a few minutes. Add spinach and cook till water is almost all
evaporated. Mound the spinach mixture onto the mushroom
caps, pressing it into the caps. Lower oven heat to 300-350
degrees and bake for 10-15 minutes until hot and mushroom
caps are cooked.
Category: Vegetables, Vegetarian
~*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~* LONGER LIFE FOR YOUR KNIVESSHARPENING & HANDLING
A dull knife can be more dangerous than a sharp one. It
requires more pressure to make it cut, which in turn
increases the chances of slipping. So sharpen your knives
frequently. There is no such thing as a knife that stays
permanently sharp.
Use a steel, a rod used for sharpening, every time you cook.
Steels- -and other maintenance tools such as ceramic rods and
whetstones-- will realign and smooth the knife's edge. This is
what's known as honing. To sharpen a knife, hold the steel and
the knife a comfortable distance away from you, then applying
pressure, draw the full length of the blade across the steel
at a 20-degree angle, alternating sides four or five times.
You may also may want to get your knives professionally
ground at least once a year, assuming you use them daily.
Try your local hardware store. The electric home machines
dedicated solely to sharpening do a good job if you
closely follow the instructions; avoid combination knife
sharpeners and can openers, which can damage a blade.
No fine knives should be put in a dishwasher; the banging
around can nick the knife's edge. High heat can also change
the temper of the blade and harm the wooden handles. Good
knives should be kept in a knife rack, in a protective
partitioned drawer, or on a magnetic bar.
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