Open-faced sandwiches are so good and, being a Dane, I was raised on them. In Denmark, we have open faced sandwiches every day, in all variations and in every creation. Open-faced sandwiches rock! The perfect finger food and greatest snack you can imagine. Only your fantasy sets the limit for what you can put on them. This is served on “no knead bread” but could easily be served on freshly made rye bread, which is the traditional for Danish open sandwiches. Continue reading
Tag Archives: mushrooms
Celery steak topped with garlic fried mushrooms and served on a tarragon tomato sauce
I am always trying to create something delicious, something completely scrumptious, that will satisfy my hunger, as well as my very spoiled taste buds.
For those of you who don’t know me, I now have normal cholesterol levels and I no longer depend on medication!
I lowered my cholesterol by exchanging some of my meals with plant-based foods and exercising.
I don’t diet, I don’t restrict myself. I eat anything and everything I want to, but I make sure, that I exercise and that 80% of whatever I eat, is plant-based.
This is one of the plant-based meals we had this week.
Celery steak topped with garlic fried mushrooms and served on a tarragon tomato sauce
It was wildly delicious!
1 root celery
2 large baking potatoes
2 big shallot onion
1 big clove of garlic
Sea salt
pepper
olive oil
10-15 dark mushrooms
2 cloves of garlic
Peel the root celery and the potatoes, grate them and put them in a bowl. Finely chop the shallot and squeeze the garlic, add them to the bowl and mix well. Add sea salt and freshly ground pepper.
Now take a portion of the mixture and with both hands squeeze all the water out while making little celery/potato “cakes”. Turn the oven on – to 350F. In a frying pan, put in some olive oil and heat up the pan and brown the celery steaks on both sides and put them on a baking tray and place them in the hot oven to finish them of, about 30-45 min .
While they bake – rinse the mushrooms and roughly chop them. Finely chop the shallot onion. Heat the pan again adding a bit more olive oil, fry the mushrooms and when they start to brown add the chopped shallot onion and the freshly squeezed garlic.
Sprinkle with sea salt and freshly ground pepper – set aside.
For the sauce
Use 3 big fresh tomatoes or a small can
1 shallot onion
1 garlic clove
a teaspoon of tarragon
Sea salt and pepper
Chop the tomatoes, chop the onion and squeeze the garlic. Add some olive oil to a saucepan, saute the onions and the garlic, add the tomatoes, add the tarragon and cook for 5 min while stirring. Put everything in the blender and blend into a smooth sauce, season with salt and pepper.
When the celery steaks are ready arrange it all on a plate and top with some fresh arugula.
Enjoy!
Scrumptious Stir Fried Vegetables
Friday again – hard to believe!
This weekend will be a relaxed one. The kids are reviewing for up and coming exams and I have two brand new high-beds in my garden that I am going to fill with my organic “baby” leafy greens and herbs.
Before the weekend starts I’m going to give you the recipe for a great dinner we had this week. It is healthy but also full of taste – just love that combination!!
Scrumptious Stir Fried Vegetables with Jasmin rice
I used:
1 big bunch of asparagus
1 red onion
2 bunches of green onion
350 g of brown mushrooms
250 g snap peas
10 baby Bok choy
Chop all the vegetables.
Make the marinade
4tbs olive oil
4tbs hoisin
1/3 cup soy sauce
4 tbs sesame oil
2 tbs white wine
4 small tsp cane sugar
4 tbs green onion
2 tbs finely chopped fresh garlic
2 tbs finely chopped fresh ginger
Freshly squeezed juice of one lime fruit
Mix all the marinade ingredients together to make a delicious sauce.
Add a bit of oil to the wok/frying pan – stir fry one vegetable at a time and add some of the sauce to the pan just before it is ready. Put the stir fried vegetable into a big bowl. Continue until all the different vegetables have all been stir fried. Add the rest of the sauce to the stir fried vegetables – mix it all together.
I stir fry each type of vegetable separately to make sure they are done to perfection – just right, still crisp, full of color and flavor.
Serve with your favorite rice. I used Jasmin rice for this recipe, but it could be brown rice, wild rice or……………
Have a wonderful weekend!!
Anne Sture Tucker 