Ode to Stuffed Mushrooms

I have loved stuffed mushrooms since the first time I tried them in 7th grade. Before that moment, I really didn't care for mushrooms at all. It helped that the boy who made them made them well (and was also my then-crush). Since then, I've always wanted to experiment with recipes, and I have over the years. Sadly, I didn't record them as they were usually free-style. But today, that changes, because I am pleased with this batch. Introducing:

Gluten-Free & Vegetarian Stuffed Mushrooms

Ingredients: 

1 package mushrooms

cream cheese (don't skimp on the fat!) (1 package is more than enough)

1/4 cup green onions

1 sweet onion

2 cloves garlic

spinach (est 3-4 cups before cooking)

1 small sweet red pepperyour favorite Parmesan cheese

freshly ground pepper

salt

your favorite hot sauce 

***This recipe will make extra stuffing. This is intentional-simply add more creamcheese and you have a fantastic dip.

As I said before, I like to free-style my stuffed mushroom recipes, so please feel free to use more or less of any ingredient. These mushrooms are creamy, juicy (no breadcrumbs!), with lots of garlic and onion coming through. The red pepper adds a really nice burst of flavor and pairs well with the parmesan.

Directions:  

1. Preheat your oven. 350 F should work fine. If this is the only thing you're baking, I suggest using a
     small convection oven. 

2. Wash all of your vegetables. To preserve taste, mushrooms should be "washed" with a damp paper
     towel. Missing a little dirt really won't hurt you, I promise. 

3.  Scoop out the center of your mushrooms (stems)-this is where the filling will go. I find a spoon
     works well-but you can use your thumb if you're worried about breaking the mushrooms. Save
     the stems for later!

4. Grease your baking tray with a little olive oil/vegetable oil. Then, the most important step:  place
     your mushrooms upside down on the tray (holes on the tray), and bake for 10-15 minutes. Since
     this is a gluten-free recipe, there are no bread crumbs in the recipe. Those crumbs normally absorb
      seeping water from the stuffing and mushroom, so you need to ensure that the mushrooms are
      "dried". Make sure the shrooms are upside down so the water drains onto the pan (you'll need to
      empty it a few times-more on that later)

5. Heat a medium size pan with a little oil. Chop your sweet onion, garlic cloves, and mushroom
     stems and add to the hot oil. Let the water evaporate.

6. Check your shrooms, empty the leached water into the pan to pump up the flavor. 

7. Chop the red pepper into 1/4 inch pieces. Add the red peppers to the oven tray so they can also
     dehydrate. 

8. Chop the spinach (feel free to use more) and add to the pan once the onions are translucent.

9. Mushrooms are dehydrated! Take out of the oven to cool.  Add red peppers and any liquid into the
     pan. If veggies are cooked, turn off the burner. 

10. Finely chop green onion and grate parmesean cheese. 

11. Bring out your cream cheese from the refrigerator. 

12. Assemble all of your ingredients.

13. Roll cream cheese balls to match the size of the mushroom holes. Roll the cream cheese balls in
       chopped green onion. 

14. Salt and pepper the shrooms to taste. 

15. Place cream cheese balls in the right-side-up shrooms. Add the mix of veggies onto the shrooms. 

16. Top with parmesean cheese. 

17. Pop stuffed mushrooms into the oven. Bake for approx 10 minutes, longer if using full sized
       oven. Monitor closely. 

18. Serve hot and add your favorite hot sauce if you like some kick! 

 Enjoy! 

-S.

 

MK in Central Rama 3, Bangkok

So one of my favorite things about Bangkok is the plethora of delicious, cheap international food. From street food to restaurants, there are so many options.

These photos are from MK, a Thai restaurant chain that capitalizes on suki- boiling vegetables and meats instead of frying them. It is often compared to both the Japanese shabu shabu and the Chinese steamboat dishes.

It's large-group friendly because at the table, there are large pots of broth where you boil your selected foods. This allows you to experiment and be adventurous and suit the tastes of whoever is with you. We had a group of 6, with some vegetarians and non-vegetarians, so we just separated the food into 2 pots. We also ordered specialty dishes that aren't boiled. Here's what we chose!

tofu, 2 types of mushrooms, corn, carrots, etc

You can choose which boiled items to put in your bowl,
allowing for different flavor combinations.

Roast duck w/ cucumber and ginger. Delicious.

shrimp dim sum

shrimp and pork dim sum

We didn't order this, but I was amused.

I really enjoyed the food here, and at about 10 USD a person, I'm definitely coming back!

Qasir Al-sir (week 3)

**I'll be posting about week 2 later, just wanted to post this first :)

Friday March 1st –Sat March 2^nd

Fairly last minute Thursday evening, our leader informed us that we would have an opportunity to stay over at a Bedouin village that she had stayed on during her masters studies: Qasir Al-sir.

Qasir Al-sir would be hosting a Mud and Music event, where volunteers could help them build and improve a part of the village to prepare it for eco-tourism. This would be during the weekend (Friday and Saturday in Israel), so we would have to leave early Friday morning. A group of us decided to go, and we made plans to meet at 9:30. Now, that’s not really that early, but Thursday night is the beginning of the weekend, and a pub night. (Shabbat occurs during Friday night, so no pub). We made minimal plans: bring about 100 skekels for bus fare, some for food, water bottles, warm clothes and a sleeping bag.

Around the same time, people also decided that we should go to the zula (a shack in the desert mountain outside of the kibbutz), since we hadn’t been there yet. Many people had already left for the weekend, so we knew pub wasn’t going to be well attended. Still, it had been a long week, so people were still pretty intent on going. We broke into groups with the idea of meeting up in the desert later. I skipped pub and headed straight to the fire pit with a few people, thinking that I wouldn’t stay out late (haha). When we got there, some Ketura volunteers had already started the fire. They left quickly to go to pub, and the rest of the Arava kids met up with us. By then, some of them were a bit tipsy, and insisted we make the hike to the zula. Throwing sleep to the wind (that happens a lot, here) we all agreed to try and find the zula. Thus began our 30 minute wandering through the night desert, herding tipsy students back onto the trails. By the time we got to the foot of the sloped ravine that led up to the zula, a few of us were a bit too tired for the rowdiness of the large group. Three of us decided to hike up a smaller ridge and stargaze instead. The sky was clear, and we tried to point out constellations (they disappear over the horizon quickly).  The big dipper, little dipper, and Orion/Taurus are the easiest to spot, here. We could see the campfire from the larger group at the zula, where the light reflected off of the ravine's sides. The very cold wind eventually drove us back to Mahon Arava. We got back at the early hour of 2 am. I think the larger group got back around 2:30.

The next morning, I woke up early and grabbed some breakfast at the dining hall. My breakfast staple is toast with cottage cheese and one of the delicious jams Ketura serves. I also packed more of that, some hard-boiled eggs, cucumbers, tahini and jelly sandwhiches, an apple, and bread and zataar for lunch. This turned out to be a good idea, because lunch was a bit late. Ten of us met up at the bus stop and caught an Egged bus to Be’ersheva. I sat next to M and chatted with her about Israel v US education systems. We shared similar disappointments about the quality of primary education and also sincere appreciation for educators that put a lot of effort into their work. We stopped at a gas station plaza where we bought hummus (pronounced khou-moouse, not huh-muss) and petted an adorable puppy. That was my first experience of acute homesickness-missing my dog, Puppy. When we arrived in Be’ersheva, we headed straight to a bathrrom. You’ve got to drink A LOT of water here to stay hydrated, and it’s only in the 70’s F. Bathrooms in cities often charge at least a shekel for use, and they’re not always very sanitary, but we were still grateful. We walked a few blocks and dropped off the heavy clothes donation boxes we’d brought with us at a taxi service center we’d be using later. Then, we headed to an open market to buy food for our next few meals that we’d be eating at Qasir Al-sir.


Market

We arrived at one of the Be’ersheva markets with not much of a plan. A leader at Qasir Al-sir had requested that we bring some items: pumpkin (squash), coconut milk, curry, olive oil, veggies, etc. We split up into groups by what we would get: veggies, fruit, and miscellaneous-my group. I went with two other students. This was my first experience with an open market, and it took me about two minutes to fall in love. It was extremely chaotic: packed people were scrambling through the lanes, you had to sidestep fallen produce, sellers called out their prices and threw their sold items, and vendors playfully bickered back and forth across the lanes. We went first to a spice vendor looking for the odd requested items, and found curry, with the help of a vendor across the lane who translated for us. We attempted to buy olive oil from the spice vendor, but the neighboring vendor convinced us that his was much better. He had us try the olive oil in a cup, much like a drink. One of the students shook his head at us, laughing, but it was delicious! The vendor also insisted that we try his olives, free of charge. Before I came to Israel, I detested olives, but I'm learning to like them. The olive oil vendor then directed us to where we could buy pita. The pita vendor directed us to “the best” hummus (from the North, of course) which was easily ten times better than the best hummus I’ve had before. All the students reconvened to compare our buys, and to share lunch. Someone brought back Bamba, creatively marketed as Bambi. We thought that was hilarious. We headed back to the taxi service, hopped in a ten person van, and rode to Qasir Al-sir.

Qasir Al-sir

We arrived in mid afternoon. We put down our gear in the large tent we’d be sleeping under.

The tent-no electricity at night, but wonderful campfires :)

Then our leader took us on a hike up on the hills, so that we could see the Bedouin village(s) from above. She explained to us how this village in the Negev desert came to form, how a transient and nomadic people were forced to settle. The British Mandate coerced most Bedouins either into moving to cities/towns or settling in a random area. The settling was done without thought for infrastructure. As a result, many villages do not have sufficient power grids, water sanitation, water supplies, or health and education facilities. Historically, the Bedouin held no formal claims (deeds) to the lands they traveled in, or even settled in, and as more land in Israel was claimed by the government, conflicts arose. Most Bedouin villages in Israel today are unrecognized, meaning they have little to no legal protections or rights under Israeli law. Qasir Al-sir is one of the few exceptions, and only recently became recognized by Israel in 2003. If you want more information about Negev Bedouin villages,  please go here. Recognition by the state doesn’t guarantee economic stability, so the people in Qasir Al-sir are trying to come up with ways to support themselves. One idea has been to create an eco-tourism program in the village.

Boiling tea!

 Ideally, visitors would be able to stay in the village, learn about Bedouin customs, and also witness how the Bedouin are using permaculture to support themselves and keep a connection to desert ecosystems. After our overlook-tour, we went back down and got to work.

Olive Grove

More volunteers had also come for the weekend activities, so we split up into task groups. Most students chose to float through the jobs, but I stayed mostly with the terracing job. As the village is settled in a valley and there are seasonal rains, they experience both severe flooding and desert dry seasons.  To try to improve the water flow, we started on the most uphill section by preparing terraced gardens. We worked with the lay of the land, running the terraces parallel to the natural slopes. This method was chosen to decrease runoff and slow the water allowing for better percolation. To keep the terraces and built-up soil stable, we built rock walls. My Da has used this in a lot of his land developments, so the skill came in handy!  We first had to find the rocks, then fit them together, which is a lot harder than expected. We were able to finish one rock wall during our stay, so there is only left.

Other projects included: 

Digging out channels to decrease flooding of the olive orchards

Planting trees for produce and to soak up flood water

Mish Mish, the tree that we sponsored for 50 shekels

Making mud to fix the worn-down sections of the mud-houses

Building tire gardens

Preparing snacks and meals

Zataar and Breads

In the evenings, we ate dinner, sat around the campfire, told “scary” stories (pitiful, really), sang songs like "Down To The Water To Pray" (impressive harmonies!), cuddled to fight off the freezing temperatures, and laughed uncontrollably. This was an educational and fantastic trip, and we’re hoping to go back at least once more this semester.

Week 1 in Israel

 
I want to preface this by apologizing for not blogging as I promised. I am keeping detailed entries about my experiences here-but they never seem to make it from the page to the web! Lots of editing! This will be a rough blog and kind of choppy, but I've got other stuff I want to write about. Also, I won't be using full names unless it's Sami. :) Also, I changed some initials for anonymity.

10^th

Got into Tel Aviv with Sami. See previous post.

11^th
 R. phoned Sami and invited us to his house in Jerusalem. Sami and I took the bus to Jerusalem, which was very cheap and comfortable. R introduced us to H and M, good friends who were also going to be students at Arava. We went to a pub later in the evening, and met up with more students and their friends. We had a blast, singing 90's songs and rotating where we were sitting.

Tuesday 12^th  (First day at Kibbutz Ketura)

Spent the morning walking around Old Jerusalem with R and H.  **I will be doing a separate post later on the beauties of Old Jerusalem. We ate delicious desert, kanafeh, that H says is a specialty of his hometown, Nablus.

Kanafeh!

Traveling through Jerusalem:
Left on time from R's house. Took R's  old family car (crazy small personal parking space!) to meet up with the bus to Arava. We stopped at a bank so Sami and I could withdraw money. The bank didn’t take our cards, so we ran to another. They wanted our passports which were in the cars, but R called and told us to come back anyway because we were running out of time. We bolted back, only to find that the car had broken down. We assessed that it was a problem with the battery, so Sami, H, and I pushed the car to try to recharge the battery. Thankfully, I was wearing my hiking boots and not flip flops, so I could actually push. The attempt to jump start the car didn’t work, though. R attempted to get us a large taxi but all three major companies were out. So, we decided to take two taxis (too much luggage for one). One of the Jewish drivers didn’t know the location we were going to, so she was instructed to follow our driver. We lost her in the congested traffic, and we entered a tunnel. She ended up taking Sami and H to a completely wrong location and told them that that was as far as she was going. She charged them, too! By the time R and I got to the Arava meet-up, we were over an hour late. The students actually didn’t seem to mind because it gave them the chance to get something to eat. It took a little longer for Sami and H to reach us, and then we all piled into the bus. I was seated next to C, and we chatted for a bit. It was strange to not be by Sami, R, and H (they were in the back) and M (in the front). Most of us were pretty weary when we finally arrived at Kibbutz Ketura.

Kibbutz Ketura at top left

Wednesday 13^th

First hike in the Arava to Kibbutz Lotan. See previous post for pics.

Thursday 14^th

First salsa dance lesson and first soccer (football) practice for our upcoming tournament. 

Friday 15^th

A professor took us through a tour of the plantations. Then, we hiked at midday (bad timing, in retrospect).  Learned about Shabbat, the Jewish day of rest. Went to Sabbath service, which I found very beautiful. Growing up in an Episcopalian church, which took from Catholic prayers and traditions, I came to appreciate prayers that were said together.  Sabbath service was led in Hebrew, and some students helped me follow along in a Hebrew-English prayer book. After service, we ate Shabbat dinner, a special meal served by the kibbutz.
In the evening, we started a bonfire behind Kibbutz Ketura, and sang and star-gazed.

Date plantations

Beginning the hike

A bit steep

Cool Lookout

Sunday 17th

More salsa dancing at the merkaz.

Blackened from fires

Monday 18^th

S candidly says that last semester’s policy class was “boring”, and that she did not like how the focus was on definitions and not case studies. This was my first example of students being quite blunt with professors. I like this style. Also, as a general rule, profs here go by their first name. And they get a bit insulted or disappointed when called by titles. Prof Nadav didn’t seem phased, and assured her that there would be many more case studies in this course. His course on Ecohealth is three hours long, which I am not at all used to. Thankfully, we get a minimum of a 20 minute break.

Some friends pointed out that Sami is always laughing and that I am always smiling. It's true to our personalities, but I think it's particularly true because we've really been enjoying ourselves here.

Tues 19th

We had our first PELS session today, a peace-building class that is designed for us to share our thoughts on political differences, religious differences, experiences during the semester, etc. We broke off into groups. I am proud to be a member of Guns & Roses, which we all collectively enjoy musically (we also dig the obvious symbols).

Food Adventures at Home and Abroad

So, one of my goals for this blog is to keep a food journal of sorts while I am abroad. My peers at the institute will be from Israel (Israelis, Palestinians), Jordan, other Middle East states, the US, and possible Europe. I am hopeful that they will share their food customs and favorite dishes. Here in the US, my friends and I cook and eat together to de-stress and make some time for friendship. It'll be something I miss when I'm abroad, but I do hope to make some new food memories.

A meal last summer

I ditched my college's large food plan last semester, so I could save money and learn to cook for myself. Learning to cook has been frustrating at times, but really, it's been a very rewarding experience. Last semester, I was limited by a very small kitchen (no oven, 2 burners), which was challenging. But the situation made me expand my "taste" horizons, and I'm thankful for that. The past few weeks, I've been staying with some friends, many of whom are vegetarian. That led me to try eggplant (eggplant parmesan), and now, I'm hooked. I wanted to see what else I could do with eggplant.  Here's what I made today with the housemates:

Eggplant Burger 

Eggplant Burger w/ Mozzarella Cheese

The burgers reminded me a bit of baba ghanoush.  The Tolerant Vegan provided the recipe. My version was sans tahini, but it still turned out delicious. I added a few garnishes: fried onions, fresh mozzarella, frank's red hot sauce, sour cream, spinach. I also substituted pinto beans for cannelli beans. This was definitely a hit and something I want to share. I'd love to try this later with tahini.


If you'd like to make these, here is the reposted recipe from The Tolerant Vegan: 

Baked Eggplant Burger
Recipe found at:  http://thetolerantvegan.com/2011/08/baked-eggplant-burgers/
Makes 4 big burgers

Burger ingredients:
2 teaspoons olive oil, plus more to brush on eggplant before roasting
1 red onion, diced
1 14 ounce can cannellini beans
1/4 cup diced green bell pepper
1/2 an eggplant (should equal about 1 cup)**I used half an eggplant and got about 8 burgers....
1/4 cup chopped fresh parsley
 1 tablespoon pine nuts
1 clove of garlic, crushed
1 teaspoon sea salt
1 teaspoon ground cumin
1/2 cup classic hummus (or your favorite flavor hummus)
1 cup panko breadcrumbs
tomato, sliced for topping (optional)
lettuce, for topping (optional)
I recommend either tahini sauce or hummus as the topping for this burger. I ate both versions and they were equally awesome. Here is the recipe for the tahini sauce in case you decide to go that route. It's the same sauce I used on the Baked Broccoli Burger.
Tahini Sauce ingredients:

1/3 cup sesame tahini
1/3 cup water
1/4 cup plus 1 tablespoon fresh lemon juice
2 garlic cloves, chopped
3/4 teaspoon sea salt
 

Directions:

To make the burgers, preheat your oven to 450 degrees Fahrenheit.
Roast the eggplant by cutting it into 1/4" slices and brushing each side with olive oil.
Bake for 10 minutes on one side, then flip the slices and bake for another 5 minutes.
Once the eggplant is done and you remove it from the oven, turn the oven down to 400 degrees Fahrenheit.
While the eggplant is roasting, place the diced red onion and 2 teaspoons of olive oil in a skillet and cook over medium heat, stirring often, until the onion softens
Place the eggplant, onion, beans, bell pepper, parsley, pine nuts, garlic, sea salt and cumin into a large bowl.
Add the hummus and stir.
Place the mixture into a food processor and blend everything together. It should only take about 15 seconds.
Pour the mixture back into a bowl, stir in the breadcrumbs, and use your hands to make four large patties.
Line a baking sheet with aluminum foil and spray the foil with olive oil or nonstick cooking spray.
Place the patties on the foil and bake for 45 minutes, turning once halfway through.
While the burgers are baking, make the tahini sauce by tossing all of the ingredients into a food processor and blending until fully combined.
Remove the burgers from the oven and eat!



Thanks for reading!

-S.