“Each friend represents a world in us, a world possibly not born until they arrive, and it is only by this meeting that a new world is born.” ~Anais Nin

 

The thing about dinner is that it comes every day. Not that I mind dining every evening, but the preparation, cooking and cleanup can get tedious. So I mix it up with going out, take-out and me cooking it out. My time is a limited resource but I carve out enough to cook a few dishes per week as I love to cook, my Santoku knife still being a cherished (and most used other than this MacBook Pro) gift from my ex. Chopping, slicing, dicing, mixing, measuring; it’s actually quite meditative and therapeutic cooking. I’ve healed a few years of the past by cooking alone so I’m going to share a favorite recipe of mine that came from one of my favorite people. My dear friend Shanna.

 

You know those friends you have when you’re not really sure when you met, or how it became more than acquaintances let alone my life saver in getting through many recent life changes. I’m not exaggerating here either, I would not have survived without her during these last few years. We bonded over my starting a new job for which she was training me then realized our personal lives had congruencies as well as our sarcasm, taste in books, music and zest for life.  We knew it was no coincidence that our paths crossed when they did. I’m very thankful for that and her. We go out to dinner, drinks, movies, book signings and dancing often as well as chat about the exes, new guys and being single mothers (she’s dating, I’m thinking about it). She understands my mind, my special-kinda-pretty nature, she’s known about all this spiritual stuff I write about and has heard me go on and on about Glow. Lucky her!

 

Since having this recipe handed down to me, I’ve made it more times than I’m willing to admit. Okay, it rhymes with plenty.  I hope you enjoy it and find it to be a new go to recipe for you and yours as it’s easy to cook and super healthy too!

Signature2
 

The Ingredients

Grilled Portobello Mushrooms with Couscous and Greens

 

Serves 4

4 portobello mushrooms
1/4 cup balsamic vinegar
Cooking spray
1/2 cup vegetable or chicken broth
1/2 cup water
1/4 teaspoon ground turmeric
2/3 cup uncooked couscous
1/4 cup dried cranberries
1/2 teaspoon grated lemon zest
1/8 teaspoon salt
1 teaspoon olive oil
2 medium garlic cloves, minced
6 ounces kale, chopped (or collard greens)
2 tablespoons water
1 tablespoon butter
1/2 medium red bell pepper, finely chopped  (or sliced grape tomatoes)

 

On the smooth side of each mushroom, cut four slits, each 2-3 inches long and about 1/2 inch deep. Discard the stems. Place the mushroom w/ the smooth side up in a single layer in a 12x9x2 inch glass casserole dish. Sprinkle the mushrooms w/ half of the vinegar. Lightly spray with cooking spray. Turn over and repeat. Cover with plastic wrap. Set aside.  (Mushrooms will keep in the fridge for up to an hour.)

In a medium saucepan, bring the broth, 1/2 cup water and turmeric to a boil over high heat. Stir in the couscous, cranberries, lemon zest and salt. Remove from heat and cover. Let stand for at least 5 minutes, then fluff with a fork.

Ready For The Couscous

 

Meanwhile, lightly spray a grill rack with cooking spray. Preheat the grill on med-high.

The Portobello Caps Ready For Some Heat

Pour the oil into a medium saucepan and swirl to coat the bottom. Cook the garlic over medium heat for 1 minute, stirring occasionally. Stir in the greens and 2 tablespoons water. Cook, covered, for 2-3 minutes or until the greens are tender. Add the butter. Stir for 30 seconds or until melted. Remove from heat and cover the keep warm.

The Kale!

Almost There :)

Grill the mushrooms for 2-3 minutes on each side.

 

To assemble, place a mushroom with the stem side up on each of four plates. Spoon the couscous over each mushroom. Spoon the greens over the couscous. Sprinkle with the bell pepper (or tomatoes).

C’est Fini

Tips:
-Add slivered almonds to the couscous mixture. Adds a nice little crunch.
-Substitute tomatoes for the peppers.