Garlic Mushrooms on Toast

Often I do not eat at normal times.  Running shows I am usually in before dinner, but don’t leave until when most people go to sleep.  Even when I do have a more normal working schedule I still don’t seem to eat at normal times.  Years of running shows preceded by college has eliminated a sense that dinner should be at a set time every day.

I have been a grazer all my life, I prefer to eat more often and smaller portions.  This, I have heard, is better for you since it helps promote a higher metabolism.  I am a big fan of small, light meals that are easy to make, like this recipe.


I can’t remember where I first saw the idea for this recipe, but when I first started my internship this became a staple post-show meal.  Garlic sauteed in butter with tender mushrooms over toast.  Yum.  When I first started making this recipe the mushrooms were just plain, white mushrooms and the toast was white bread.  But this is an easy recipe to dress up or down, really it’s a suggestion more than a recipe.

Garlic Mushrooms on Toast

1 Garlic clove, minced
2 tablespoons Butter
1 cup Mushrooms, diced
2 pieces of Bread (I prefer Rosemary Olive Oil Bread)

Melt butter in a pan over medium heat.  Add garlic and saute for 30 seconds to 1 minute.  Add mushrooms, cook for 3 minutes or until mushrooms are tender.  While mushrooms are cooking, toast bread lightly.  Pour butter, garlic & mushrooms over the toast, distributing evenly.  Enjoy!


*Hint:  Choose a pan large enough to allow the mushroom pieces to have a little space, they don’t properly brown if they are crowded.

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Baba Ganoush & Pita

R got me a Jewish Cookbook and so I decided to give a few recipes a go.  I wanted something healthy, light, and delicious so we decided to go for baba ganoush, kabobs, pita and an apricot mousse to finish off the meal.

This cookbook is definitely a keeper, even for non-kosher households.  All the recipes have fairly short ingredient lists and utilize the natural flavors of the ingredients by accenting the meats, fruits, and vegetables with spices and herbs.  Most of the recipes also are most healthy than other styles of cooking.

R made lamb kabobs with a yogurt sauce while I made the baba ganoush and pita bread.  The recipe said to cook the eggplant at 400 degrees for 25-30 minutes or until a knife pierces it easily.  After 35 minutes I took it out, the knife did get a little resistance piercing it so next time I plan on leaving it in longer.  The rest of the process was easy, just chopping up vegetables and pureeing in a blender.

Meanwhile I had mixed the dough and was letting it rise.  The bread turned out fluffy on the inside and hard on the outside, with a nice crack when it was split.  It seems the less the dough it handled when forming into the pitas the better it turned out.

The apricot mousse was very simple, and so delicious.  It is very sweet, but in a natural sweetness (no sugar was added).  The apricots provided a rich, luxurious flavor to the light texture of the mousse.  R and I only had a few bites, but I kept grabbing another spoonful every time I opened the fridge throughout the night.

Overall it was a delicious and tasty dinner that filled us up and yielded lots of leftovers!