August 21st, 2016
Roxanne Holland
I love the colors in this recipe and the flavors all harmoniously meld together.
When cleaning out your Portobello mushrooms, remove the stem by gently turning it and carefully remove the black gills using a spoon. Be gentle because the mushroom can easily break apart. You can reserve the stems and use them in soups or stocks but may want to discard after cooking and before eating because they are somewhat chewy…and not in a good way.
ENJOY!
August 19th, 2016
Roxanne Holland
OK, the thing here is the potatoes need to be a little crunchy so be careful not to overcook them.
This is a great dinner that goods great with a fresh, green salad. Make sure that you save the leftovers (if there are any) in separate containers.
ENJOY!
July 20th, 2016
Roxanne Holland
I often wonder why it took me so many years to discover sweet potatoes. In addition to being nutritionally superior to classic russet potatoes, the flavor is so much more complex.
To keep these a bit healthier, I opted to use cauliflower rice as a filling rather than traditional rice.
ENJOY!