Quick and Creamy Vegetarian Mushroom & Leek Risotto

Florida rarely gets chilly – and chilly to us is a wholly different cold to most places in the US at this time of year – but when it does cool down a bit, it never fails to make me crave warm and hearty foods from my childhood. Thick, warming comfort foods are just the ticket and knowing Florida, it won’t be too much longer until anything beyond salad feels too much! This is such a quick and easy all-in-one recipe which boasts versatility. The recipe here is vegetarian but I added chicken to it for one of the portions; another time I added tuna – it all comes down to preference and is equally as tasty as it is.

Nutrition Information (Based on 4 servings): 8.4g protein, 56.2g carbs, 3,1g fat

Ingredients

• 1 cup (approximately 190g) uncooked white rice – I used white jasmine rice1lb (454g) sliced leeks
• 150g mushrooms
• 8tbsp (240g) cream cheese
• ½ tbsp garlic powder
• ½ tsp ground black pepper
• 1 tsp yellow mustard

Method

1. Cook the rice according to packet instructions and set aside.
2. Place a large non-stick frying pan over a medium heat for 2 – 3 minutes to allow the pan to heat up.
3. Add the leeks and cook for 5 – 10 minutes, until they have softened but are still holding their shape.
4. Add the mushroom and cook for a further 2 – 3 minutes, until the mushrooms start to soften.
5. Add the garlic powder, black pepper and yellow mustard (essential hack for making this dish taste ‘cheesier’ than it is!) and reduce the heat, combining the vegetables with the seasonings.
6. Add the rice and cream cheese and stir thoroughly until fully combined.
7. Turn off the heat and serve immediately – or portion out for lunches. Add toppings of choice; my favorites are green beans, grilled chicken and nutritional yeast.

-Benchpressingbaubles, x

Three Ingredient 16kcal Cranberry Sauce

I am not normally one for fruity sauces with savory meals, but there is something about the sharp tang of cranberries that really appeals to me. It has become a staple of our Christmas Day lunch to accompany the roast turkey and veggies, but, I probably prefer it more teamed with melted Brie, turkey and arugula on a crusty, seeded roll. At this time of year, cranberry sauce can be found in abundance at the supermarkets, but they are often high in refined sugar and sporting a very suspicious texture. This cranberry sauce is neither. It maintains the sharp zing of the cranberries with just enough sweetness to stop you making those tart faces! It also has a texture of a homemade jam or purée and can equally be enjoyed as a topping to ice-creams and other sweet dishes. It is so simple to make and can be stored, refrigerated for about 2 weeks.

Macros per portion (based on 15 servings): 16kcal; 4.2g carbs, 0g fat, 0.1g protein

Ingredients

• 12oz bag of fresh or frozen cranberries
• 4 fl oz fresh orange juice
• 4 fl oz water
• 15 single serve packets (15 tsp) granulated sweetener of choice

Method

1. In a small saucepan, bring the water and orange juice to the boil.
2. Turn the heat down to medium, add in the sweetener and stir thoroughly.
3. Pour in the cranberries carefully and stir.
4. Cook the cranberries until most of them burst (this is personal preference, depending on whether you want a smooth or chunky sauce. The more cranberries that burst, the smoother your sauce will be). You will need to monitor the sauce and stir frequently to avoid it sticking. Cooking time is approximately 10 minutes.
5. Reduce the heat and cook for a further 5 minutes, to allow the sauce to begin to thicken.
6. Turn off the heat and allow to cool completely before transferring to a dish and refrigerating. The sauce will continue to thicken as it cools.
7. Enjoy on Christmas Day, in sandwiches…or even as a tart topper to a dessert!

-Benchpressingbaubles, x

Roasted Chestnut, Mushroom and Ham Pasta Sauce

Roasted chestnuts. Can you beat that festive smell? The very thought of roasted chestnuts brings a smile to my face; it conjurs up childhood memories of being all bundled up in a scarf, gloves and hat and walking the Christmas market with a hot chocolate. Although it is still pumpkin season, I am a huge Christmas lover and any excuse to start the festive season, I am all for it! Mushrooms don’t make for the most aesthetic of meals, but this sauce is so tasty and is perfect with pasta – the pasta I have used below is butternut squash zuchette pasta from Trader Joes.

Macros per portion (based on 3 servings): 115kcal; 10g protein; 15g carbs, 1g fat

Ingredients

• 150g mushrooms, sliced
• 15 roasted chestnuts, peeled
• 150ml unsweetened almond milk
• 5 slices of ham
• 1 tsp rosemary
• 1 tsp sage

Method

1. In a small, non-stick pan, saute the mushrooms over a medium heat until they begin to soften. Add the rosemary and sage and cook for a couple more minutes, until soft throughout. Leave to cool.
2. Roughly chop the ham and chestnuts.
3. Add the ham and chestnuts to a blender along with the almond milk and mushrooms. Blend until smooth.
4. Transfer the sauce to a small saucepan and cook over a medium/low heat until piping hot.
5. Serve with pasta, ham, additional chestnuts and veggies for a festive dish!

-Benchpressingbaubles, x

Bruschetta Stuffed Mushrooms

My Mum and I have a lovely Christmas morning tradition of eggs and smoked salmon, which seems to be evolving into more extravagant versions each year. I am not a true food blogger as I am not on the avocado hype, but my Mum absolutely loves both mushrooms and avocados so I used a Marks and Spencer Christmas baking book to inspire this absolutely delicious recipe. The macros below are for the mushrooms that I ate (I topped mine with Philadelphia) but you can swap out the Philly for avocado…or enjoy them both!

Macros per 2 mushroom caps (makes 3 portions): 145kcal; 25.3g carbs, 1.2g fat, 11.1g protein

Ingredients

6 portobello mushroom caps

2 spring onions

2 beef tomatoes

3tbsp apple cider vinegar

1 tsp paprika

6tbsp fat free Philadelphia

3 slices of bread (a couple of days old works best

Pink Himalayan sea salt (or regular salt)

Black pepper

1 tsp dried basil

Method

1. Preheat your oven to 350°f.
2. Remove the stalks from the mushroom caps and finely dice. Transfer the stalks to a small bowl.
3. Finely chop the spring onions and tomatoes and add to the diced mushroom stalks.
4. Add in a dash of salt and pepper, dried basil and combine well.
5. Place each mushroom cap (furry side up) on parchment paper on a baking tray. Pour the apple cider vinegar evenly over each mushroom cap.
6. Add the tomato, spring onion and mushroom mixture to each mushroom cap.
7. Remove the crusts from the bread slices and rub to create breadcrumbs (if you have a food processor, it will make this step easier). Top each mushroom with the breadcrumbs.
8. Add a tablespoon of Philadelphia to each mushroom and a dash of paprika.
9. Place the mushrooms in the oven for 10-12 minutes, until the tops have gone crispy and started to brown.
10. Serve immediately! I paired mine with a baked egg white, red onion and spinach omlette, topped with smoked salmon. For my Mum’s breakfast, I swapped the Philadelphia with 1/2 a ripe avocado.

Benchpressingbaubles, x

Lemon Dijon Brussel Sprout Salad

When I was younger, the brussel sprouts were always something I dreaded having to eat at Christmas. Since then, I have found that, cooked the right way, these festive veggies can be absolutely delicious. 

 

Macros per portion (serves 4): 50kcal: 3g protein; 11g carbs, 0.3g fat

Ingredients

2.5oz red onion, diced

12oz brussel sprouts, sliced

2 tsp Dijon mustard

1 tbsp lemon juice

3 tbsp apple cider vinegar

1/2tsp pink Himalayan sea salt (any salt would be fine, this is all I had)

Method

1. Place a large non-stick pan over a medium heat. (You will need a large pan as the raw brussel sprouts start off voluminous).

2. Add your diced red onion and sliced brussel sprouts. Stir frequently, ensuring that none of the brussel sprouts burn and that they are evenly cooked.

3. When the brussel sprouts begin to wilt, become soft and darker green in color (after about 5 minutes), add the apple cider vinegar, lemon juice, salt and mustard.

4. Reduce the heat and cook for a further 10 minutes.

5. Serve immediately as a hot and tasty side, or allow to cool and use as a basis for a festive salad.

-Benchpressingbaubles, x