Minestrone Soup

I have a friend named Bianca who I am so lucky to have in my life.  I met her when we moved here in 2010 and we are so happy that both of our families adore each as well.  Her oldest and my middle and her middle and my youngest are BFF's.  Her baby and my oldest are inseparable.  Our husbands have a great time together when we have "family play dates" and enjoy making fun of Bianca and I every chance they get.  Basically B is my person.  You have one of those right?  I hope so.
So last winter (I can't believe it was last winter already!) we were having a family play date complete with dinner, dessert, popcorn and a movie...let's not forget pajamas for everyone and cocktails for the grown ups.  My husband thought I was out of my mind when we all had to get into jammies before they arrived, but thankfully he humors me 9 times out of 10.  He's very serious and conservative (much like me right?  HA!) so when I said he had to get in his lounge pants he pushed back for a second.  Thank god Bianca's husband, Keith, came in his too!  LMAO!
B was bringing her minestrone soup and amazing rolls.  I forgot what I had made because the soup was so outstanding.  No joke.  Part of her secret was making it the day before.  Genius.
I ended up getting the recipe the next day but hadn't made it again until just last week, and made it again today.  I'm still not sure what the hell happened but I can assure you I will be making up for lost time.  Now that we are coming into cooler weather, soups are the first thing I am thinking when meal planning.
What I love about this soup is that I can make it on the stove or in the crock pot, I will explain to you how to make it both ways.  You can also freeze the leftovers (since it does make a ton!) and it's even better at a later date...dare I say!  The most time consuming part is chopping, and even then it's not that big of a deal, but turn on some good music and pour a glass of wine, grab a cutting board and knife and get to it!

Here's What You Need

• ½ Large Onion, chopped
• 4 Cloves Garlic, chopped
• 4 Zucchini, quartered and chopped
• 2 Yellow Squash, quartered and chopped
• 4-5 Celery Hearts (with tops, even better!), chopped
• 2 large Russet Potatoes (skin on), small cube
• ¼-½ teaspoon Red Pepper Flakes
• 2 cans Tomato Paste
• Vegetable Bouillon, 4 cubes or equivalent
• 12 cups Water
• 2 cups Cannelini Beans (or 1 can, rinsed)
• 2 cups Red Kidney Beans (or 1 can, rinsed)
• 1 teaspoon Oregano
• 2 teaspoons Basil
• Immersion blender, regular blender or food processor

At the end add in:

• 3 Tablespoons fresh Parsley
• 2 Tablespoons fresh Basil
• 2 teaspoons Sugar

Stove Top Version:
I take the onion, garlic, zucchini and squash and throw them on a baking sheet with some olive oil, salt and pepper and roast them at 400℉ for 30 minutes or until they are to your liking.  Make sure you move things around at the halfway mark so nothing gets too done.

Chopped goodness!

While the veggies are getting delicious you can add everything else to a large stock pot and get things started.  Trust me...get a LARGE pot, it makes a ton!  Once the roasted vegetables are done just add them into your pot of goodness and once it comes to a boil, turn the fire down to simmer and let it go for 20-30 minutes or until your potatoes are done.

Clearly I just made it with this pot!  

Now I want you to take 4 cups of the vegetables and beans out of the pot and put them aside, try and get as little of the liquid as possible.  You heard me, just do it.  At this point bust out your immersion blender, regular blender or food processor and blend the hell out of the remainder of the soup.  Add in your fresh herbs and sugar and blend once more.  I'm going to ask you to trust me again on the sugar thing, I thought Bianca was nuts when I read her recipe but it really does add the perfect touch.  Once you are done blending happily away, add in the veggie goodness that you had set aside.  Check for seasoning and add salt and pepper...much more than you think!

Crock Pot Version:
It's the same process as the stove top version except you add to a crock pot instead of a stock pot!  8 hours on low.  Wicked hard huh?  ☺

I serve this with a salad and/or some sort of bread.  B makes these rolls that are insane and may be one day she will let me share them with you but for now they are a guarded secret.  Today I had an amazing multi-grain artisan loaf that I cut thick and grilled with olive oil.  We were dunking it right in that soup and loving it!  This recipe was perfect for the cold and rainy day we had today.
Thanks again B for sharing your delicious recipe with me!  ❤
Bon Appetit...it's time to eat!
K

Broccoli and Arugula "Cupcakes"

So it was a fairly normal Thursday at my house except for the nasty ragweed allergy season that has struck, oh and the poison ivy.  Yeah.  Poison freaking ivy.  I had gone to pick up the children from school and stopped by my favorite farm for my last load of veggies before Elizabeth went on vacation ***insert sadness***.

Anyways!  I went home, washed everything and started cooking my face off.  Not sure what the hell phase the moon was in but I started making 1 new dish that turned into 3 new dishes.  Alright, it could be the undiagnosed ADHD that I probably have but, whatever.  That's when it happened.  A knock at the back door, my dog going nuts and my neighbor, Kim, standing there with an enormous basket of veggies!  Obviously I welcomed her, and all the kale a girl could possibly want, into the house...and poured her a glass of wine.  I may or may not have then poured myself a vodka tonic but let me not get sidetracked.  Elizabeth, the best farmer on the planet, had sent her to me bearing gifts!  And what gifts they were!  I usually like going with one new recipe at a time but with everything staring me in the face I couldn't resist.  I had seen an intriguing recipe on Pinterest (shocker) for these baked cheddar broccoli rice cups and while I didn't have all the ingredients, it did get me thinking.  Love that!  This is my version of what came of it and I must say, it's amaze-balls!

This photo could totally be better but Kim insisted this needed to be my next post!  LOL!

Here's what you need:

• 1½ cups Brown Jasmin Rice, cooked
• 10 oz Broccoli, frozen or roughly 2 cups fresh, blanched.  I used fresh and chopped it.
• 1½ cups Arugula, chopped
• ¾ cup Cheese, ½ cup Monterey Jack and ¼ Parmesan
• 2 large Eggs, beaten
• ¼ cup Trader Joe's Red Pepper Spread with Eggplant, trust me...you need this in your life.
• 6-8 sprigs Thyme
• Muffin tin, regular or large

Preheat your oven to 350℉.

Sooo, throw all of it (except the Parmesan!) in a bowl large enough to get a good mix on things.  Seriously. All I ask is that you do spend the time to really incorporate the ingredients.  Then once the ingredients are all mixed thoroughly, divide your batter into your muffin tin.  They won't be rising so just fill those buggers to the tipity top.  Then top the "cupcakes" with your Parmesan.

Now, I used the large muffin tin and this made six FULL "cupcakes".  Next time I won't be so short sighted and I will double the recipe.  It was that big of a hit.  You all know how I feel about recipes that all 3 of my lovelies enjoy!  Once they are filled, pop them in the oven for 30 minutes or so.  I would start checking them at 20 minutes since the old cooker can vary dramatically from one to another.  I served them with some sauteed trombocino squash and onions but a salad and nice bread would work great here as well.  I liked that the Parmesan was nice and golden and...damn, now I want to make these again!

And don't you worry...the other two recipes will be coming your way soon!  ❤

Bon Appetit...it's time to eat!

Kathi

Frittata with Goat Cheese

As I've said before, having a frittata in my "bag of Mommy tricks" makes life a little bit easier for me.  Of course you don't have to be a Mommy to have a bag of tricks...everyone should have said bag and an amazing frittata is a good item to included in it!  Let's also remember that a frittata can be eaten for any meal, as a main or side dish.  Versatile...capital V.  You can put any fillings and cheeses that you wish as well in it.  I always use the base of onion, garlic, 10 eggs and milk.  The rest is all up to you really.  I love that!  This was a dish I had made for some of my favorites (non-family favorites that is!).  It was a huge hit and it does my heart good to cook for people I adore.  It's a win-win in my book.

I love serving the frittata right on the cutting board!

Here's What You Need:

• 1 Large Shallot, sliced
• 2 Garlic Cloves, chopped
• 2 Small Zucchini, sliced
• 2 Small yellow Squash, sliced
• 2 Portabello Mushrooms, chopped
• ½ Cup Arugula, chopped
• ¼ Cup (total) Basil and Parsley, chopped
• 4 Ounces Goat Cheese
• 10 Large Eggs
• ½ Cup Milk, whatever "strength" you like
• Oven proof pan (mine is a 12")
• Trader Joe's Red Pepper Spread with Eggplant and Garlic, optional

Preheat your oven to 350℉

I find myself not even bothering to put Olive Oil, Salt and Pepper on the ingredient list because really, in my opinion it's just a given that you will need them to cook any savory dish well.  So with that said, get  2-3 tablespoons of Olive Oil in your pan and saute the shallot for a few minutes on medium to medium high, then add in the garlic and S & P.  Once you can smell the garlic (about 45 seconds) it's time to get the zucchini and squash in your pan.  A little more S & P here again.  Give them 2-3 minutes and then add in your mushrooms and cook it all for a good 7-10 minutes.  The times will be different if you like less color on your veggies.  I caramelize mine quite a bit.  While the vegetables are happily sauteing away in your pan you can get your eggs and milk prepared in a bowl.  Whisk them together and add a little bit of S & P.  See what I mean about salt and pepper?  The arugula won't take any time at all to cook so add it once you're happy with where your other fillings are at and then go ahead and toss in your herbs.  Thyme would also be good or tarragon or...let me stop now.

So now you are ready to add in the eggs but here's the thing...spread out your filling in the pan as evenly as you can, you shouldn't be able to see the bottom of the pan, and turn your fire down to medium low.  Now take the egg/milk mixture and slowly pour it over the veggies so they aren't disturbed.  You want to have vegetables and egg in every delicious bite.  So your eggs are in the pan and while you are waiting for them to set along the edges you can add in your goat cheese.  I get my goat cheese in log form, not crumbled.  I prefer to crumble it myself...don't ask why.  It's just another one of those OCD quirky things about me.  There are many.  ❤

Once the edges of your eggs start to set and the middle is still very "soupy" put your pan of goodness into the oven on the middle rack.  Let it bake for 13-15 minutes, the egg should now be set in the middle.  The pie will come right out of the pan, I always just slide it out onto a cutting board and serve it like that at the table.

Along with a salad this is a perfect dinner!

Oh and let me tell you...the TJ's Red Pepper Spread is so good alongside the frittata but not necessary.  I really also enjoy it with some grilled bread.  I have a love affair with all things Trader Joe...don't get me started on their Pinot Grigio that goes for a whopping $3.50 tee hee hee!

This is what you would look for!

Bon Appetit...it's time to eat!
Kathi

Blueberry Zucchini Bread

So there I was socializing minding my own business last week at Fat Moon Farm and Elizabeth (my dear farmer friend) mentions her first zucchini bread cook off on the farm.  WHAT?!?!?!  How did I miss this bit of information in her newsletter?  Oh, that's right, I have 3 amazing kids, a dog named Finnegan, a guinea pig named Big Papi, a husband that's wonderful...ahem, most of the time, and my day was just mayhem.   I left that farm so excited and to top it off she was having an "under 18" category as well.  I was already planning what I would do before I left the driveway and the girls would have to agree on what version they wanted to bake.  Then it came.  An email from Elizabeth.  She wanted little ole me to be one of the judges for "Bloggers Choice".  Me?  What?  Well of course I was honored and said yes!  There were two other judges there with me yesterday, Andy from My Untangled Life and Sally from How Does YOUR Garden Grow.  We needed to agree on 2 different entries, one from the "under 18" and the other from the "over 18" categories.  There were 3 breads in the kids division and about 6 or 7 in the adult division...and I am here to tell you that they were all delicious.  We ended up choosing 2 incredible breads that I will make in my very own kitchen and serve proudly.

My babies worked great as a team and made their version of this Blueberry Zucchini Bread.  It was a big hit here and at the bake off, and they won PEOPLE'S CHOICE!!!  I did have to help with a few things and I did monitor the mixing so they didn't go overboard.  I am so proud of my cherubs, I hope you enjoy this recipe as much as everyone else has!

Here's What You Need:

• 3 Eggs, beaten
• 1 cup Applesauce
• 3 teaspoons Vanilla
• 1 ¼ cups Sugar
• 1 cup Honey (we used Big Buzz Apiary honey)
• 2 cups Zucchini, grated
• 1 ½ cups All Purpose Flour
• 1 ½ cups Whole Wheat Flour
• 1 teaspoon Salt
• 1 teaspoon Baking Powder
• ¼ teaspoon Baking Soda
• 1 Tablespoon Cinnamon
• 2 ½ cups Blueberries

Preheat your oven to 325℉.  Spray two loaf pans with a non-stick spray.

Add eggs, applesauce, vanilla, sugar and honey to your mixer and combine well.  Next you'll want to incorporate the zucchini.  I've come to the realization that doing this step now helps blend it more evenly and you don't have to worry about the potential for over mixing after the flour is added in.  If you forget this step it's not a deal breaker, add it at the end (before the blueberries) and mix for 10 seconds.  Problem solved.

In a separate bowl combine your flours, salt, baking powder, baking soda and cinnamon.  This should get added in two parts to the wet ingredients and each addition should be just combined.

The blueberries get folded in to the batter then divide the batter between your loaf pans.  Bake them for 55-65 minutes until the toothpick you stick in the middle comes out clean.  I did lay a piece of tin foil over the pans after about 45 minutes so the tops didn't brown too much.  Let them cool in their pans for 15-20 minutes and then turn them out onto a cooling rack.  I suggest you give them a good bit of time to cool before you taste it...those blueberries are like molten lava when hot!  

Bon Appetit...it's time to eat!

Kathi

Three Cheese Grilled Pizza

Let me start off by saying the beauty of this post is that you can use whatever you have on hand.  It's not so much a recipe, as it is an idea to work off of.  With that said...the pizza we (my husband  and I) made tonight was the best we have ever made.  Oh, did I mention another beauty of this post is that the husband and I cook this together?  If he's not home, the children and I don't make it.

I love grilled pizza night for many reasons.  It means the man is home, and while I always joke about loving my own space when he travels, I do miss him when he is away.  Quite a bit.  Just a little.  The second reason is because I can open up my fridge and see what I have and what needs to be used.  This is perfect for using up a little of this and a little of that.  The third reason is that the man and I most often times work in sync for this meal.  It's the little things that I can appreciate.  ☺ Another reason is that I won't get take out pizza this good or this fresh here.  Don't get me wrong, we have a few really great pizza joints, and I am not afraid of ordering from them.  They just aren't as good as what can come off of our grill.  There.  I said it.  Now go try this!

Here's What You Need...for what we made tonight:

• Pizza Dough, make it yourself or buy it
• Sauce, My version or a good jarred version are fine
• Mozzarella, grated
• Parmesan, shaved with a vegetable peeler 
• Ricotta, the homemade version I do or a store bought version are fine
• Onions, caramelized
• Mushrooms, sauteed
• Red Pepper Flakes
• Basil, torn

There are a few tricks that The Husband has perfected with this whole process.  Take your dough out and let it sit on the counter for at least an hour, it will make it easier to stretch and work with.  Get your grill screaming hot.  Last, cook one side first and then put the toppings on that cooked side.  Yes.  Just continue reading.

My part in this whole process is to have all the toppings prepared.  That means I see what will work from the fridge, chop them and then cook them.  All toppings should be cooked because they aren't on the grill long enough to cook through.  I also am the one that gets the "pizza topping buffet" set up.  I clear off everything from our island and set the toppings out in bowls.  When we have company over and make these it is always inevitability a huge hit and it's easy for the children to make their own (which is the best part don't you know?).  The ricotta that I make is from Jennifer Perrilo on Food 52.  It is so completely wonderful, delicious and incredibly easy.  Did I mention delicious?

So once your grill is squawking and your dough is stretched out, oil both sides and throw it on the grates, then shut the hood.  Don't go anywhere because it will take about 90 seconds to 2 minutes to cook on this first side.  Once the first side is done take it off the grill and bring it to the topping bar.  

You want to top the side that has been cooked!  The raw side should be on the bottom.  For this pizza I put sauce first then red pepper flakes, ricotta, mushrooms, onions, Mozzarella, Parmesan and finally basil. 

 Once all the toppings are on, then the pizza goes back on the grill and the gas gets turned to low...put the hood down immediately.  This second turn on the grill will take a little bit more time than the first,  about 2-3 minutes.  Don't go anywhere and check it after 2 minutes so it doesn't burn.  What you are trying to accomplish here is cooking the dough and melting the cheeses.  Our pizza's usually turn out large so we take them off the grill with cookie sheets or cutting boards.

Once they come off the grill let them sit for a minute or two to cool.  If you try cutting into the pizza with the smoldering cheese it will just pool into the middle.  Let it set up and try to be as patient as you possibly can...not an easy feat for me.

A simple salad with this makes everyone happy but I have to admit, tonight it was just pizza...and a vodka tonic each for The Husband and I ❤

Bon Appetit...it's time to eat!

Zucchini Bread

I had started this blog back in February as a way for my friends and family (especially my children) to have my recipes that I have cooked for them, on hand.  It seemed simple.  I wasn't expecting to have stories to go along with the food, but they sort of go hand in hand.

What I can't believe I haven't told you all is why I enjoy cooking so much.  It finally occurred to me after our most recent trip to Texas. We went in July to visit my Grandmother (my Mem) who turned 85 years old while we were there.  Let's be clear, she does not look or act like she's 85 one bit.  She is spunky and has a fire in her...and she does not take crap from anyone (sound like someone?).  She's a card shark and loves shoes.  She has a sweet Canadian accent and she also happens to be an amazing cook.  She will cook her face off for the people that she loves, and I happen to be lucky enough to be one of them.  She loves me and my little family that my husband and I have created, unconditionally.  She shows her love through her food...just like I do.  Aside from passing me her curly hair gene, she also passed the love through food gene down to me.  I adore this woman.  I adore her so much I named one of my babies after her.  She's that amazing.

Years ago when she was still living in Florida she gave me a few of her most well known recipes...I can't even mention what they are since other family members will then hound me for them.  I mean, who really wants that?  LOL!  I still have them written down on the same paper I used to document them all in her kitchen way back when.  One of those recipes was for her zucchini bread.

Having grown up with her and my Grandfather, this bread was something I had often.  Come summer time when her garden was spitting out courgettes left and right, she would make her bread and freeze it.  This was especially fantastic because I would never know when to expect it...sometimes it was for The Love Boat on Friday night, Saturday morning cartoons, after school snack.  You just never knew when she would bust out a loaf of this incredible bread.  So when we arrived in Texas this last time she had a platter of goodies and one was slices of "The" zucchini bread.  Sigh.  I told you she was wonderful.

So with all that gushing let me just tell you this...I modified her recipe.  OMG.  I can't believe I even attempted it, never mind now publish it on my blog.  I do believe once my Old Girl sees it and tries it (I'm sending her a loaf along with a sack of tomatoes, TX tomatoes are nasty according to her!) that she will love it.

Here's What You Need

• 2¼ Cups Sugar
• 3 Eggs
• ½ Cup Applesauce, unsweetened
• ½ Cup Vegetable Oil
• 2 Teaspoons Vanilla
• 1½ Cups Whole Wheat Flour
• 1½ Cups Bread Flour (or AP flour)
• 1½ Teaspoons Cinnamon
• 1 Teaspoon Baking Soda
• 1 Teaspoon Salt
• ¼ Teaspoon Baking Powder
• 2 Cups Raw Zucchini, grated
• ½ Cup Chocolate Chips, I used Ghirardelli (optional)
• ½ Cup Walnuts, chopped (again, optional)

Preheat your oven to 350℉.  Prepare two bread pans with your vegetable spray of choice.
Combine your sugar, eggs, applesauce, oil and vanilla, I use my stand mixer.  Mix your dry ingredients in a bowl and then add in 3 parts to the wet.  Remember what you have heard about over mixing once flour is added.  Just mix the wet and dry until they come together.  Stop the mixer, add the zucchini, along with the chocolate and walnuts if you decide to add them and mix for 10 seconds.  I'm telling you, it's the magic number.  Everything gets mixed yet you don't turn out bricks once it's baked.
Bake both for 50-60 minutes.  I actually check mine at 45 minutes and the color is usually good but it still needs to hang out in the oven a bit longer...I just take a large piece of aluminum foil and place it over the two pans.  This prevents it from browning on the top any longer but allows the center to continue cooking for the last few minutes.
I hope you enjoy this treat and share it with someone you love...that's what my Grandmother and I would expect.  ❤

Bon Appetit...it's time to eat!

Quinoa and Arugula Stuffed Mushrooms

This recipe is delicious any time of the year, but for me it's especially amazing when I can get most of the ingredients fresh from my favorite Fat Moon Farm.  The owner, Elizabeth, always teaches me something new when I go and I love seeing all the changes every week.  So, obviously not all of you have the luxury of a farm close by, but even buying your produce seasonally makes a huge difference in their tastes.  That being said, I do buy things from Trader Joes or another grocer out of season, I just know that it always makes my belly and my family a wee bit happier to have things taste their best.  And isn't that the greatest?
Let's talk about a few of the ingredients here first.  Quinoa is actually a seed...A SEED!  It's delicious and so good for you.  I beg you to give it a try.  It's got a great "chew" to it and is so versatile. I think I've talked before about most days having a big resealable bag of quinoa and another of either a brown or wild rice in my fridge.  I will usually make them on a Sunday and if it's football season it's not a huge bother because you just let it set on the stove top with the cover on!  I always find things to use it for and it also makes my life easier when I want something good but quick. 
Arugula...it's a green and it's amazing, but I will admit I'm not a huge fan of it raw.  Cooked and it's fantastic.  It wilts like spinach but doesn't lose it's body or get mushy like spinach does and it has so much flavor where spinach doesn't really do it for me unless I'm adding to it.  So good.  Elizabeth was telling me that she has a ton of it but no one is really buying it.  WHAT?  Fresh arugula isn't being purchased and scarfed down?  Oy.  I make a tremendous pesto with it as well...I really need to get on that post too!  ☺

Here's What You Need

• Portabello Mushrooms (8)
• Olive Oil
• 4-5 Cloves Garlic, chopped
• 1 Leek, chopped in half moons
• 1 Medium Zucchini
• 1 Yellow Squash
• ½-1 teaspoon Oregano, depending on how much you love the herb
• ½ Cup Peas, fresh or frozen
•  Arugula, 3 large handfuls
• Quinoa, 2 cups (cooked)
• Wild Rice, 1 cup (cooked)
• 1 Cup Feta
• ¼ Cup Pine Nuts, toasted
• 3 Tablespoons Basil
• 2 Tablespoons Parsley
• Tomato Sauce, My Version of Sauce or from a jar works too
• Mozzarella

I have to use two 9½ x 11 dishes for this recipe, of course if you don't need 8 stuffed mushrooms just halve this recipe.  No biggie.  Brush the mushrooms with olive oil and place them gill side up in your dish.  A bit of pepper does nice things at this point as well...just saying.  Place them in a 375℉ oven for 20-25  minutes to roast.  While that's doing it's thing you can easily get the filling done.  This roasting is an important step because the filling will be completely cooked.  The first time I made this dish I didn't roast them first and then the quinoa was too crunchy on top from being in the oven too long.  Don't make that mistake.  Eeeek!

Leeks need to be cleaned really well.  They have layers and sand get's in there and biting down on gritty leeks is definitely one of my least favorite food things.  Cut the leek in half lengthwise then chop it in half moons.  I then take a large bowl, put it in my sink and add the leeks with as much water as possible.  Then I roll up my sleeves and rub the leeks between my hands, this breaks the moons up and the grit falls to the bottom while the leeks stay clean and pretty at the top.  Whatever you do, don't skip this step.  It takes 3 minutes.  Once you're done here, dry them a bit on a clean kitchen towel and add them to a large saute pan with 2 Tablespoons of olive oil.  Cook them for 2 minutes or so just to soften them then add in your garlic.    Now after 45 seconds the garlic should start smelling amazing.  The smell of garlic makes me instantly hungry.

Feel free to add in your squashes and oregano now and throw some salt and pepper in there while you're at it.   As I have said before, I like my vegetables to have some color on them so I like to caramelize mine a good deal.  If you like yours just softly sauteed then do that.  My recipes are all pretty forgiving and easily adjusted to your tastes.

While this magic is happening in your pan please get a large bowl and add in your quinoa, rice, feta, basil and parsley and mix them all to get aquainted.  If you have a party at your house you introduce people right?  Same with this only the party is in the bowl instead of your family room!  Actually, all good parties end up in the kitchen or wherever the booze is in my experience! 

Check on the squash mixture and if it's where you want it to be color wise,  add in your peas and arugula.  Don't forget to add in a little more of your S & P and you may also need to add another Tablespoon of olive oil too!  It should be nicely wilted in 2 minutes.  Now take the whole saute pan and add the contents to your rice bowl.  More guests have joined the party...introduce them and mix!!!

Now let me confess.  I burn things.  More specifically, nuts.  So when I have them in a recipe I always make sure I don't have anything else that needs my attention, I stand over that pan and watch them like a hawk.  Honestly.  If you are capable of toasting the pine nuts while introducing the rice and quinoa and sauteing squash, go right ahead.  Brag about it in the comments below if you must.  I will applaud you.  I am a master nut roaster only when it's all I have to do!  LOL!  Once yours are done, get them in the quinoa bowl and mix.

Please, before you try stuffing your mushrooms let them cool a bit.  I take them out of the pan they roasted in and cool them on another dish so I can add some sauce to the bottom of that pan.  Then add them back on top of the sauce.  Depending on the size of your shrooms they will take ⅓ to ½ cup of filling, I overfill mine.

Once every mushroom has been filled I top each with ¼ cup of additional sauce and then mozzarella.  Is it shocking that I REALLY pile on the cheese?  It just makes everything right in my world.

Everything is cooked at this point so you really just need to heat it all through and get your cheese all nice and melty.  Fifteen minutes should do the trick but if you want to brown the top of your cheese a bit you can also then throw on the broiler for a minute or two. 

There you have it.  Great meal, full of protein and happiness.  Serve it with a simple salad and dinner is ready.  Amazingly these can also be made the day before (I wait to top with the cheese until it's time to go in the oven though) and life is really easy!

Bon Appetit...it's time to eat!