Today is Sunday, April 3rd. and I've been counting the days when I could proudly feature my Cookbook Sundays,
now, being hosted by Melynda @Mom's Sunday Cafe.
I am happy to stay in this group, especially knowing that Melynda is an expert hostess and will do so well. We had such a busy week with celebrating birthdays for a week now, and I cannot look at another piece of cake for a while...well, maybe for a (few days.)
I've been craving for more vegetarian foods, since last weeks feast at the Darbster's Vegan Bistro, so I decided to do my own little version of vegetarian feast, but will only post one recipe, which is for this amazing Spanish Mushrooms in Adobo Sauce, which requires very little time, and effort.
This book has all your tapas-which are appetizers, in English. I can just have tapas, when I go to a restaurant, and a nice chilled glass of white wine, and I'm happy.
mushroom are in adobo, which means, that they, are cooked, in sauce instead of marinating.
Chapinones en Adobo (Mushrooms in adobo sauce)
by Penelope Casas
2 Tbsp vegetable oil
1 Tbsp extra virgin olive oil
1/2 of sweet, or regular yellow onion, chopped
3 cloves garlic sliced
2 Tbsp tomato sauce
1/2 cup white wine
1.2 teaspoon saffron
salt and pepper to taste
1 pint (2 cups) fresh button mushrooms, stems removed,
cut in half
Heat the oil in a medium heavy skillet. Saute onions, and garlic till onion is wilted and golden.Stir in the wine, and the spices, the salt and pepper, and cook down the wine till slightly reduced. Add the tomato sauce, and the 1 Tbsp of extra virgin olive oil. Simmer for about 20 minutes, uncovered. Add the mushrooms, and stir to incorporate with the sauce, and cook for an additional 10 more minutes, and serve. 4 side servings, or 2 large servings.
I'm linking this post to Kristen @Frugal Antics of a Harried Homemaker
Chaya @My Sweet and Savory and Swathi-Hearth and Soul Hop #42
stone ground mustard, with mustard seeds. Yumm!
South Florida since January, and by May we will be going full swing into summer, until about October, November is when we have our fall...without leaves turning their gorgeous hues of color...couldn't quite picture our palm trees turning shades of yellows, reds, and orange color. Enjoy a refreshing new small potato,( red, or white ) salad with chopped sweet onions, sliced celery, chopped dill pickles, and can't forget the sliced hard boiled eggs, and a mild vinaigrette made with extra virgin olive oil, white balsamic vinegar and about a teaspoon of stone ground mustard. Just add freshly ground pepper, and some sea salt, and dry herbs if you like. Enjoy!
Now, on to some Awards received from Hungary!
I am so fortunate to have such amazing Food Blogger friends from all over the world. The Award that was received from my Hungarian Food Blogger friends is such a sweet Award...not only one, but it comes in three parts. I don't know where this originated from but I thought it was a superb type of award that I was honored with, from 4 talented bloggers. So here is the award, and another special one which represents a "Good Word"...translated literally but actually means a "kind word" that I'm supposed to pass on. I have many kind words for all these food bloggers and do not hesitate to let them know!
This is quite an Award with #10, with a Diploma, and an appreciation! Wow! "Where do I begin?"
Thank You: Köszönöm szépen, Lányok!
Zamat és Illat-Trinity-Lilian
Also a special appreciation for the KIND WORD...actually EGY JÓ SZÓ-...literally translated as
ONE GOOD WORD, which I have mentioned, are many good words to mention to all thes sweet and wonderful talented Hungarian ladies! Do check out their blogs, you will be pleased to see" what's cookin' and bakin'" in Hungary:DDD
Eszter paying it forward, was awarded to my by KRISZTINA, AND LILIAN aka...TRINITY.
As for me, I feel this way. It takes more than ONE GOOD WORD, or ONE KIND WORD to someone, there should be lots of kind words, for each other, after all, "What you give, is what you get back!" That's my motto!