Crispy Shiitake Mushroom Chips. My little sister hates mushrooms. She’ll eat an onion like an apple, but won’t touch a mushroom. I know they’re not the same thing, but still…I don’t get it. She happened to stop by our house when I was pulling these babies out of the oven. I tore off a piece the size of a dime and said, “Here, try it.” I didn’t think she would…she did. Then she proceeded to eat 3 more. Shiitake mushrooms salt Preheat your oven to 300ºF. Line a baking sheet with a silicone liner, silpat or parchment paper. Remove the stems from the mushrooms (and save them for the next time you make stock). Lay the mushrooms, top side down, gill side up, on the lined baking sheet and sprinkle them with some salt.
Place in the oven and let them roast until they’ve become thin and crispy, about 20 minutes. You’ll want to consume these pretty soon after you pull them out of the oven. Buffalo Chicken Rolls. I’m thinking we’re very comfortable together at this point, me and you. You and me. At best, we’re virtual soul mates bonded through food and cooking. At worst, we’re in a one-sided pen pal relationship and you’re not keeping up your end of the bargain. I’m tired of paying for postage when you never write back. But really, it’s mostly good, isn’t it? Beautiful, even. Give and take. So today I’m going to ask you a favor. Ready? Okay. Please get your cute bottom to the market, pick up a package of egg roll wrappers, some hot wing sauce, blue cheese, toss in a box of Junior Mints for good measure, and then get situated in the kitchen to make these. Buffalo Chicken Rolls.
They are beyond perfect for the Super Bowl. The exterior is a crispy, crunchy flour shell. Here’s the step-by-step process to make them yourself: **Note: Find egg roll wrappers in the refrigerated case of the produce department at your grocery store. Ingredients Instructions Preheat oven to 400 degrees F. Notes. Slow-roasted tomatoes. I am sometimes certain that I wait all year for tomato season, you know, the way a more normal person might be excited for the Giants to get back to the field or eagerly anticipate whatever sleek and minimal trinket Apple has coming out this fall.
But for me, it’s just tomatoes. I eat them on eggs, in sandwiches, cooked and raw in every possible format from paste to pasta to chili and seriously, don’t even try to bring me a cream cheese-schmeared bagel without a thin slice of tomato on it. Alex did once and let’s just say, it didn’t go over well. Poor Alex. I love tomatoes so much that I even occasionally take part in the blasphemy that is “sun-dried tomatoes,” most of which are about as dried out in the sun as I am this week–unfortunately not the case for either of us.
But lets talk about what sun-dried tomatoes aspired to be before their dreams were co-opted by food packagers and evil-minded chemists: tomatoes roasted slowly at a low temperature. And what to do with them? Quinoa Breakfast Bites. Bust out your cape because these little Quinoa Omelette Bites are a super breakfast packed with super foods. That's right, these Quinoa Omelette Bites are protein-filled goodness to start your morning. And trust me, I need all the help I can get. To me quinoa is the most underrated super food. It's a grain high in protein, fiber, and packed with vitamins. If you start your day with a carb-loaded breakfast, it may last you for a while, but in an hour or two you'll be scrounging for a snack. You wouldn't guess that these little bites are packed, and I mean packed, with protein and vitamins.
Here's how quickly they come together: First, cook your quinoa. Add a sprinkle of cheese to the warm quinoa and mix it together. Next, add some egg whites, spinach (talk about good for you!) Scoop into a mini muffin tin all the way to the top. Using a cookie scoop also makes them all uniform in size. Bake for 20 minutes. I love how the edges of the quinoa bites start to get all crispy. Dipped In Chocolate.