Tag Archives: roasted red peppers

Meatless Wonder: Grilled Portabella Sandwiches with Roasted Red Pepper and Onion Medley

Grilled Portabella Sandwiches with pepper and onion medley, topped with goat cheese

Grilled Portabella Sandwiches with pepper and onion medley, topped with goat cheese

I seldom cook vegetarian dinners. It’s not that I don’t like them (though my husband does look like a 5-year-old discovering Santa doesn’t exist when he sees a veggie evening on the meal plan), but that I just innately feel as though meat is a somewhat critical part of a full supper.

Granted…I fully understand the merits of eating some meals without meat. The environmental, economical, and nutritional factors alone are enough to make someone declare their forever loyalty to falafel. That said…I take a bit more convincing.

These Portabella Sandwiches are a pretty close runner-up to a big burger. They are substantial enough to feel like you’ve had a meal and the smoky flavor you get from grilling them and the rustic bread creates a lovely complement with the sweet onion and pepper medley topped with a creamy goat cheese.

As Gregor’s Pub recently declared, “Kiss It Simple Stupid”. Well…these are that in spades.

Perfect for a Monday night dinner when you’re craving something easy, healthy, and morally superior.

Grilled Portabella Sandwiches with Roasted Red Pepper and Onion Medley

Serves 2

2 Portabella Mushroom caps, stems removed

3 TB Olive Oil

2 TB Balsamic Oil

Shake Worcester

1/2 jar roasted red peppers (Trader Joes are inexpensive and yummy)

1/4 onion, thinly sliced

1 handful arugula

2-3 TB goat cheese

4 slices rustic bread, rubbed with garlic and olive oil, and grilled

  1. Add 2 Tablespoons olive oil, the balsamic vinegar, and worcester to a bowl. Add mushrooms and toss to coat. Allow to marinate for one hour.
  2. About 15 minutes before the hour mark, light grill and bring to high heat.
  3. Add mushrooms to grill, reduce to medium heat, and cook without turning for ten minutes or until fully cooked. At end, turn briefly and cook on other side to seer the top.
  4. Meanwhile, add remaining olive oil to a pan and cook onions for 5-7 minutes or until fully cooked and starting to slightly brown. Add roasted red peppers and combine until heated through.
    Grilled Pepper and Onions

  5. Assemble grilled bread with mushrooms, peppers and onions, goat cheese, and arugula.
  6. Serve immediately.

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Filed under Health Conscious, Uncategorized, Vegetarian

Healthy and satisfying, who knew? : Shrimp, Asparagus Fettuccine with Pesto

Shrimp, Asparagus fettucine with Pesto

We are thick (no pun intended) in the middle of the time of year that can easily do a number on our waistlines and check books. With endless holiday parties to attend, too many glasses of wine, lack of time to exercise, and the constant pressure of consumerism that our society seems to thrive on, it’s easy to feel like being healthy is simply the thing that’s going to have to go by the wayside. At least until January 1 when we berate ourselves with New Years resolutions and a vow to do better in 2010.

If you’re a regular reader of Shut Up and Cook you’ve probably realized that I’m not the kind of girl who orders the garden salad for dinner with the dressing on the side please. Admittedly blessed with a reasonable metabolism and fortunately a 5’10” frame to fill, I am never one to trade flavor for deprivation. That said, even the best of us sometime need to trim down, tone up, and be a little kinder to our bodies.

Serves 6.

A lovely simple, mid-week dinner.

Shrimp, Asparagus Fettucine with Pesto

INGREDIENTS

8 ounces whole-wheat fettuccine

1 pound asparagus, trimmed and cut into 1-inch pieces (about 4 cups)

1/2 cup sliced jarred roasted red peppers

1/4 cup prepared pesto

2 teaspoons extra-virgin olive oil

1 pound raw shrimp, (21-25 per pound), peeled and deveined

1 cup dry white wine

Freshly ground pepper, to taste

PREPARATION

Bring a large pot of water to a boil. Add fettuccine and cook for 3 minutes less than the package directions specify. Add asparagus and continue cooking until the pasta and asparagus are just tender, about 3 minutes more. Reserving 1/4 cup of the cooking water, drain the fettuccine and asparagus and return to the pot. Stir in peppers and pesto. Cover to keep warm.

Heat oil in a large skillet over medium heat. Add shrimp and cook, stirring occasionally, until pink, about 3 minutes. Add wine, increase heat to high and continue cooking until the shrimp are curled and the wine is reduced, about 3 minutes. Add the shrimp and the reserved cooking water to the pasta; toss to coat. Season with pepper and serve immediately.

Compliments of EatingWell. A fantastic source for yummy and healthy meals.

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Filed under Health Conscious, Pasta, Uncategorized