Cooking up chicken breast during my meal prep has become a weekly thing ever since I created that Simple Mustard Chicken a few weeks ago. It’s just so easy and then I can cut up some for my lunches and eat the rest for dinners throughout the week.
Killing multiple birds with one stone is kind of my jam. When it comes to food, not killing actual birds because that’s a little mean. And who goes out and kills a bird with a stone nowadays? Continue reading
Ok my meat eaters, this one is for you. A quick no-oven meal that features a simple pork marinaded on top of a salad with roasted corn and shallots. It’s a long title but it isn’t a long meal. Promise. Continue reading
I had never made any kind of chimichurri before last week and boy was I missing out. It’s so full of herb-y goodness and in the summer when herbs are everywhere it’s one of the best and simple toppings for pretty much everything. I have also been missing out on marinated portobello mushrooms. What am I doing with my life?
I hesitated to call these steaks because I’m not trying to replace steak. Sure, portobello mushrooms are considered “meaty” and a lot of people use them in place of steak but I think that does this mushroom a disservice. Why do they have to be like steak to taste good? I finally decided to call them steaks mostly because I prepared them how I would a steak and topped them with chimichurri which is most often used on steak.
Now, my chimichurri is slightly different because most sauces rely heavily on parsley and I went with cilantro. Either way, it brightens up the flavor of this dish and it’s what I had in my fridge, so, yeah. Also, this makes a GREAT weeknight meal because it comes together fast. While you’re marinating the mushrooms you can make the chimichurri and once you’re done with that you only have to cook the mushrooms for about 8 minutes.
I say boom a lot when it comes to quick meals. I guess it’s my version of Emeril’s “bam”? Eh, whatever just try this one out and let me know what you think!
Portobello Steaks with Cilantro Chimichurri
- 4 portobello mushrooms, stems removed
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp spicy mustard
- 1/2 tsp salt
- 1 cup cilantro, stems removed and minced into tiny pieces
- 1/3 cup red onion, diced small
- 3 cloves garlic, minced
- 1/3 cup olive oil, more if needed (you don’t want it too dry or super oily)
- juice of one lime
- 1/2 tsp salt
- 1/4 tsp pepper
- Place the mushrooms into a large plastic bag, whisk together the marinade ingredients, and pour into the bag. Seal it tightly and smoosh things around a bit and then let the mushrooms marinate while you get the chimichurri together.
- Place all of the chimichurri ingredients into your blender or food processor and pulse a few times. DON’T puree it because you want to leave things a bit chunky. Or puree it if that’s what your heart truly desires. PRO TIP: If you want to stir in avocado chunks after you make the sauce it’s a really tasty addition!
- Heat a cast iron skillet or grill and add in a little olive oil. Cook the mushrooms for about 3 to 4 minutes per side or until they start to blacken just a bit. Plate and top with chimichurri and enjoy!
Because I mostly eat a plant based diet, I don’t make many marinades. For some reason, I always forget about marinading vegetables and this makes me sad because I love the flavor a good marinade can impart. Plus marinades don’t have to be super complicated and can be made with the things you already have on hand.
Mushrooms were on sale at Jewel the past week so I decided it was time to make a good vegetable marinade. This one would also be really good with eggplant or maybe some jicama. Oooo, jicama would be tasty…. Anyway, this marinade pulls double duty in this recipe because it turns into the sauce at the end of the process. Good for you because it means less work for a super tasty dinner.
Make sure you leave enough time to marinate the mushrooms for at least 12 hours, preferably a full 24. That gives the dish the most intense flavor.
Marinated Mushrooms and Roasted Rutabaga with Smoked Paprika Sauce
For the marinade:
- 4-5 cups sliced mushrooms, I used cremini but use what you like
- 1 cup onion, chopped
- 5 cloves garlic, minced
- 4 tbsp cilantro, chopped
- 3 tbsp olive oil
- 2 tbsp smoked paprika
- 2 tsp oregano
- 1 tsp cumin
- salt and pepper to taste
- Place all ingredients into a large container or zip lock bag and mix to combine. Put in the fridge to marinade for at least 12 hours, 24 hours if you can.
For the roasted rutabaga:
- 3 cups rutabaga, cubed (I used a medium-sized rutabaga)
- olive oil
- Italian seasonings
- salt and pepper to taste
- 1-quart vegetable broth or water
- 2 tsp smoked paprika
- Preheat oven to 400. Place cubed rutabaga onto a large baking sheet lined with a Silpat or parchment paper. Drizzle with a little olive oil and sprinkle with herbs and spices. Toss to coat and roast for 30 minutes rotating halfway through.
- Once the rutabaga has finished roasting, heat a teaspoon of olive oil in a large pot or dutch oven over medium-high heat. Add in the mushrooms and all the marinade and saute for 5-7 minutes.
- Add in the rutabaga and mix to make sure they are covered with the marinade too. Cook for another minute. Pour in the vegetable broth or water and season with extra smoked paprika and salt and pepper.
- Stir everything together and bring the broth to a boil. Once it’s boiling lower to a simmer and cook for 20 minutes, stirring occasionally. Once the sauce has thickened it’s ready.
At first glance, it looks like there are a lot of steps and a lot of ingredients, but half of them are for the marinaded mushrooms and that is the easiest part. This meal is good enough on its own but if you want an even heartier meal you can serve it over rice or pasta. You can also use this marinade on chicken or pork and use those instead of the mushrooms. Or use all of the meat and vegetables, it’s all fair game!
At first glance all those flavors don’t seem to go together, but trust me on this one. A few weeks ago I gave you a recipe for Chickpea Tofu and since then I have been working on other ways to prepare it. After just baking it and covering it with a sauce, I decided I wanted to try it marinated and sauteed. All it took was a few attempts to perfect the marinade and I had a really yummy and simple weeknight meal!
Make sure that you do plan ahead just a little bit so you have enough time for your tofu to set before you start cooking. Otherwise this is a really easy meal to throw together fairly quickly!
Chili & PB Marinated Chickpea Tofu
- 1 batch of chickpea tofu
- 1/3 cup water
- 1 tbsp sesame oil (can use olive oil too but I like the flavor of sesame in this marinade)
- 1 tbsp molasses
- 2 tbsp liquid aminos/coconut aminos/soy sauce
- 2 tsp roasted garlic or 2-3 cloves minced
- 2 tbsp creamy peanut butter
- 1/2 tsp chili powder (more if want it a little spicier)
1. Make your chickpea tofu and while it’s setting preheat your oven to 400 and mix together all the marinade ingredients.
2. Once your tofu is ready, cut into bite size pieces and place into a large bowl. Drizzle a little olive oil and toss to coat. Line a baking sheet with parchment paper or a Silpat and bake the tofu for 20 minutes.
3. Remove tofu from the oven and place back into the large bowl. Pour the marinade in and stir to make sure everything is coated. Let it sit for about 10 minutes.
4. Heat a large pan over medium high heat and add in all the tofu and sauce. Saute for a few minutes until the sauce has started to crisp up. Serve the tofu on it’s own or over rice or vegetables.
I am really liking how chickpea tofu acts a lot like regular tofu in most recipes. I am still working on other ways to prepare it so that you can have a variety of ways to use this tasty ingredient!
Have a great weekend and I’ll see you on Monday!