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kale

Healthy & Hearty Mushroom Stew

January 12, 2015

Mushroom Stew

Bring on 2015 and a fresh start!

Mushroom Stew-1

I love the new year. It’s a chance to start over. To resolve to better yourself. And if you don’t like to make resolutions then just enjoy that you are just getting closer and closer to warmer weather, which is what I live for.

This year I’ve resolved to eat ‘smarter’. I am on a mission to be more conscious about what I eat and how much. I’ve lost a lot of weight over the last year and I would like to loose another 15 or pounds before our wedding in June. But even aside from that I want to be more careful about what I put into my body and be more considerate regarding how it could potentially negatively effect how my body feels.

We’re about 2 weeks into the new year and so far so good. I have my moments when I eat a cookie but then I try to balance the sweet out with more paleo meals or salads. I’m just hoping to keep this up and settle in on something that feels good and is good for me.

Mushroom Stew-2

Lately, I’ve noticed that I keep seeing an old New York Times article getting shared and shared over and over again on Facebook. I think it has to do with the New Year as people are looking for some insight to a better life in the new year.

The article talks of how the people on these Greek island live significantly longer than most people, it’s known as “The Island Where People Forget to Die”. People are reaching their 80’s, 90’s and even to 100 at a greater rate than the rest of the world. They are not immune to cancer and other illnesses exactly, but if the are living longer than other cultures before getting ill.

They live their lives at a different pace than the rest of the world. They enjoy slower days that are filled with friends and families while they tend to their gardens and livestock. The food that they harvest is the focal point of the meals. Fruits, vegetables, and beans are diet staples, as well as goat and fish. Rich olive oils and red wine are, of course, enjoyed as well.

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But if you don’t live on Ikaria and want you experience some of their cooking yourself then get the Ikaria: Lessons on Food, Life, and Longevity from the Greek Island Where People Forget to Die cookbook by Diane Kochilas. Kochila divides her time between New York and Irakia, her family’s ancestral island. She has first hand experience cooking the foods native to the famous Greek island. She has foraged for mushrooms, dried vegetables, and made cheese, which she has made into incredible meals.

This cookbook shares the foods of the people living on Ikaria in a creative way by mixing in story telling with the recipes. And photos too!! The recipes are focused on Mezedes, which are small plates that are perfect for snacking while catching up with a friend, salads, soups, beans and legumes, meats, and fish. There are some sweet treats in there too. (I swear that one day I’ll make Loukoumades!)

There were so many recipes that I tagged to make but the one that first jumped out to me was the Mushroom Stew as I wanted something comforting for the cold weather. It was a perfect pick!

Mushroom Stew-8 Mushroom Stew-10

Mushroom Stew-7 Mushroom Stew-9

The stew is easy to prep, I think it took me just a few minutes to cut up the onions and while they were cooking I sliced kale into very thin ribbons. And as that was cooking I sliced the mushrooms. Super simple.

Mushroom Stew-11 Mushroom Stew-12

Mushroom Stew-13 Mushroom Stew-14

The recipe calls for red wine but if you don’t want to use it or have it on hand then feel free to substitute in beef broth. Skip the wine and it will be a great Whole 30 meal. Yum!

Mushroom Stew-4

The Mushroom Stew is healthy and hearty. It’s rich tasting but not rich for you. The flavors are earthy and it has great texture. It’s great served with mashed potatoes, rice, freekeh, or crusty bread. Just be sure to have something to absorb the flavorful broth.

Mushroom Stew-5

Embrace the ingredients, recipes, and lifestyle of the people Ikaria and you’ll live a long and happy life. Oh, so you can’t take midday naps? Well, at least make this amazing Mushroom Stew! Enjoy!

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Healthy & Hearty Mushroom Stew

Makes 4 generous servings

Ingredients

  • 1 1/2 pounds (750 grams) mixed mushrooms, such as white button, oyster, boletus, porcini, chanterelles, portobellos,
  • 1/4 Cup Greek Extra Virgin Olive Oil
  • 2 large red onions, coarsely shopped (yields approximately 2 Cups)
  • 2 garlic cloves, finely chopped
  • 1-2 pounds sweet greens, such as chard, spinach sweet dandelions, sweet sorrel, kale, and/or wile fennel  (optional)
  • 1/2 Cup dry red wine, or beef broth
  • 1 Cup chopped canned tomatoes
  • 3  Tablespoons red wine vinegar
  • 2 bay leaves
  • pinch of ground allspice
  • 3 or 4 sprigs fresh or dried oregano
  • 3 sprigs fresh or dried thyme
  • salt and freshly ground black pepper

Process

  1. Slice the mushrooms, into 1/4″ thick slices, as needed, depending on the size of the mushroom.
  2. In a very large, wide pot, heat the olive oil over medium heat.
  3. Add the onion once the oil is shimmery. Cook until translucent and soft, about 6 minutes. Stir a bit so they don’t brown.
  4. Add the greens, and cook for about 8-10 minutes until they are wilted.
  5. Add the mushrooms and cook for a few minutes to soften. Add the red wine and bring to a boil.
  6. Add the canned tomatoes, red wine vinegar, bay leaves, all spice, oregano, and the salt and pepper to taste.
  7. Cover and reduce the heat to medium-low. Simmer for 30-40 minutes, until everything is tender.
  8. Enjoy with rice, mashed potatoes, freekeh, quinoa, or slices of toasted bread that has been drizzled with olive oil. A glass of red wine doesn’t hurt either!

Sourced from Ikaria: Lessons on Food, Life, and Longevity from the Greek Island Where People Forget to Die

____________________

While I received this complimentary cookbook for review, all opinions are my own.

Post contains affiliate links

Filed Under: Uncategorized Tagged With: cookbook review, freekah, Greece, greek food, Greek Stew, healthy stew, Ikaria, Ikaria cookbook, Ikaria Greece, Ikaria greece food, kale, mushroom stew, mushrooms, red wine, stew, vegetables, vegetarian, vegetarian stew

Champions Green Detox Smoothie

April 28, 2014

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Breakfast is the most important meal of the day.

And if I don’t have a good breakfast I feel off for the day.

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Filed Under: Drinks, Gluten Free, Recipes Tagged With: Apple Juice, banana, breakfast smoothie, dates, gluten free, green smoothie, kale, medjool dates, Secret Recipe Club, smoothie, SRC, vanilla extract, vegan

Sausage, Lentil, and Kale Soup

December 12, 2012

Sausage, Lentil, and Kale Soup is a healthy, hearty soup that will leave you satisfied inside & out. You’ll love the flavors and textures from the lentils and kale. A sprinkling of cheese and a drizzle of olive oil will make each bite a perfect 10!

Post from 12/12/12, pictures updated 7/7/18

I’ve been in this crazy cooking and baking mode lately. It feels inspiring and fun. I love it so much!!

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Filed Under: Gluten Free, Recipes, Soups, Stews, Chili Tagged With: andouille sausage, chicken stock, dinner, gluten free, kale, katie lee joel, lentils, mirepoix, recipe, soup, stew, The comfort table cookbook, vegetarian

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