Full disclosure: this isn’t exactly a recipe? Because, like, it’s not that precise, really, and honestly, you could figure it out just fine without me.
But, anyway. Here it is.
Ingredients (I said it wasn’t that precise ^-^)
- Two large-ish portobello mushroom caps
- A bunch of soy sauce
- Some cooking sherry, or white wine, or vinegar, or something along those lines
- Olive oil
- Shredded cheese (optional)
Directions (umm, yeah … so these aren’t gonna be precise either)
- Rinse/wash the mushrooms as needed.
- Stick the mushrooms gills-up in a container, ideally with a lid, that’ll let them sit side-by-side. Probably pop the stems off if you’re using them as burgers.
- Pour in kind of a lot of soy sauce and about the same amount of cooking sherry (or whatever).
- Put the lid on the container and shake it up to mix everything and get the sauce into the gills.
- Stick the whole shebang into the fridge. Marinade for a couple of hours or go all out and just plain forget to cook it for a day and a half.
- Heat up your grill pan (mediumish heat) or any pan with a heavy bottom (also mediumish heat) or your Foreman-type grill. Brush on a little olive oil. Toss in some salt and pepper, to taste.
- Stick the marinated mushrooms in there, gills up. Cover and let cook for a bit so the mushrooms can get nice and soft.
- Add some cheese to the inside of the cup of the mushroom if you want. Cover again so the cheese can get nice and bubbly.
- I totally failed to time these, so just … cook for a while. I probably did mine for about 15 minutes or so, and they were nice and soft-chewy.
Serve however you like: on buns, not on buns, on toast, on tortillas, sliced over a salad … with pickles, lettuce, tomatoes, catsup, and mustard, or whatever else works for you … naked except for a single grilled cherry tomato. You do you.
I served mine on one-sided toast with a romaine leaf, pickles, mustard, and (for me) catsup.
I seriously did completely forget to cook these for at least 36 hours, and they turned out beautifully. Denis actually ate his, and there wasn’t any meat involved, like, at all (though there was cheese, and he does love cheese).
Sadly, I failed to take even one picture of any stage of this process. I guess I’ll just have to order more portobello caps with next week’s groceries so I can do that part. Sometimes you just have to take one for the team ^-^
I already wrote this once, and WordPress did some glitchy thing and ate the post (like, ate it so hard that it’s not even in my trashed posts bin), so unfortunately you’re getting the short version, which will inevitably be way less clever than the original.
Anyway, I recently learned an important fact:
I also discovered that when you randomly want polenta for lunch, but you also want to eat, like, Before Someone Gets B*tchy, you can nuke yourself some Quick Grits and just add stuff.
Only … like … if you add a bouillon cube? Add it to the boiling water before you add the grits, and safe yourself the weirdness of a random encounter with a big chunk of undissolved bouillon.
You should probably take a similar approach if you’re using something like Better Than Bouillon, just to make sure it’s distributed evenly. (BTW, Better Than Bouillon is awesome.)
Anyway, here’s the recipe for this afternoon’s lunch.
- 1 & 1/3 cup boiling water (or broth)
- 1 cube of bouillon or equivalent (unless you started with broth)
- 3/4 cup quick grits (not regular, or you will be sorely disappointed)
- salt to taste (you can definitely skip it if you use bouillon)
- random cherry tomatoes
- the remaining edible leaves in an otherwise disreputable-looking bag of kale (spinach would work just as well)
- about a teaspoon of butter & olive oil blend
- one egg
- Boil the water or broth and (if necessary) pour it into a large microwave-safe bowl (1 qt/1 litre will do)
- If using bouillon, ADD IT NOW, not later ^-^’, and stir to dissolve
- Add the quick grits and salt (optional) to the liquid
- Stir again
- Microwave for 4-5 minutes. My microwave is, erm, gentle, and it takes about 4.5 minutes. Yours will probably be faster.
- Remove the grits from the microwave, add veggies, stir, and allow to stand
- If desired, nuke an egg (spray a small plate with cooking spray, crack the egg onto it, and put it in the microwave). In my microwave, this takes 30-60 seconds depending on the plate in question and how cold the plate is at the start.
- Slide the cooked egg onto the grits, add the butter blend if you want it, stir, and enjoy.
If you prefer not to use the microwave, just follow the package directions to make your quick grits on the stovetop, adding the bouillon (if desired) at the appropriate point (before you add the grits), then carry on as before.
You can, of course, also make this with Instant Grits, and you can use any other veggies you have on hand. Get creative! Tofu? Why not! Could it be …. SEITAN? Sure! Toss some ham in. Omit the veggies and make a sweet-savory version by adding butter and maple syrup. Chill it, slice it, and fry it! Branch out and try old-fashioned Hasty Pudding! It’s all you!
Oh, and if you decide to make regular (as in, Not Quick) polenta?
Know that no less an authority than Serious Eats’ Daniel Gritzer says you can ignore the “rules” about waiting ’til the liquid is boiling to add the cornmeal and then stirring constantly until it’s ready.
Just sticking this here in case it might be useful to anyone else. I’m going to try this recipe:
…use some of the waffles for dinner or dessert tonight (haven’t decided yet if I’m making savory waffles or sweet ones), then freeze the rest. I’ll keep you posted.
Update: These are great! I made a sweet version seasoned with Pumpkin Pie Spice (I wanted just cinnamon, but apparently I’m out of just cinnamon?), and they’re lovely. Also, I would definitely count them as ADHD-friendly, though the way I printed the recipe made life challenging for me. I forgot the baking powder initially, then added it after I made the first waffle and realized my error. I’ve done this before, with other waffles, soooo…
I think, though, that I’d really like to try making them in a regular waffle iron rather than the Belgian waffle iron that I have—which is what I usually think about waffle recipes, actually, so they resemble regular waffles in that way, as in effectively all ways.
Also going to try making these whilst I’m mucking about in the kitchen:
Both look pretty ADHD-friendly (at least, once you remember to buy the ingredients that maybe you don’t have if you’re not normally a low-carb person), so I’m eager to see how they go.
I won’t know until I’ve made them, but I’m hoping I can potentially adjust the waffle batter so I can use the Foreman grill to make a sort of foccaccia-style thing with it (between the Foreman grill and the waffle iron, you can make SO MANY THINGS, guys). Likewise, I want to try making cinnamon doughballs based on the garlic recipe. I’ll report back about those, too.
In other news, for some reason or another, our water has been shut off. We’re current on the water bill (I checked, and then paid the next bill since I was logged in anyway), and usually the water company sticks a note on the door when they have to shut us off for maintenance. I’m stumped.
I suppose I could call them, but I’m going to give it a couple of hours first.