Mushroom, Leek & Spinach Stew

With below average winter temperatures here on the Gold Coast at the moment I’m craving warm comfort food a bit more than usual… but tonight I was feeling pretty lazy.

I had my mind set on using up the button mushrooms and leek in my fridge so searched for some inspiration on Google. Nothing particularly hit the spot, so I ended up combining ideas from three different recipes: a vegetarian mushroom stroganoff, a leek & mushroom pasta dish, and an actual leek & mushroom stew…food fervour

It’s not like me to limit the veggie content to just three in most of my meals, but I was tired, and running behind, and just too plain lazy to go the extra mile. Maybe it had to do with the fact that I’d made a batch of gluten free cacao chip biscuits earlier in the afternoon and eaten a few too many of them?

Contrary to its deceptive title, this dish is not vegetarian: I deliberately opted for beef stock to pump up the stew’s flavour. Chicken stock would enrich the mushrooms as well, but Veggos, I am certain that veggie stock would still taste terrific, should you wish to try it (…and please let me know how you go if you do!)

For a solid single serve, you will need 2-3 tablespoons extra virgin olive oil, 1 finely chopped clove of garlic, 1 leek thinly sliced, salt & black pepper to season, approximately 200gm sliced mushrooms, 200mls beef (or veggie) stock, 1 teaspoon thyme, ½ teaspoon sage, 40gm cream cheese, 100gms baby spinach.

Heat 1 tablespoon of the olive oil in a frypan over a medium heat and cook the garlic and leek for 3-4 minutes (until the leek has softened) stirring occasionally. Season with salt & pepper, then add the remaining oil and the sliced mushrooms, cooking for another 3-4 minutes, again stirring occasionally. Add the thyme, sage & stock, bringing to a boil, then reduce to simmer for about 10 minutes. Mix the cream cheese through then add the spinach, stirring until it has just wilted.

Serve immediately and enjoy immensely! If you’re super hungry, I can imagine a chunk of bread would compliment this perfectly and help you mop up every last drop from your dish.

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My Sore Throat Soother

I don’t get sick often. But I’m pleased that, becoming so well-acquainted with my body, I can now pre-empt an immune system crash. You truly need to learn to listen to your body…

I worked 22 hours over the weekend and could sense a composite energy pattern at play: I was stimulated by the social nature of the work (customer service…as well as entertaining my fellow workmates!) as well as the coffee I’d knocked back earlier in the day but then exhaustion was also discernible in some little mishaps (read: brain fog) and the loss of self discipline (poor food choices!) the further the shifts progressed. The physical ‘dead-giveaway’ was how dry my lips were, despite drinking heaps of water….

So upon waking with a sore throat in the morning, I’ve swapped out my usual cup of black tea (dehydrating caffeine) with the old lemon-water trick. But mine is a little different… because I (pretty much) always have “nutrient density” on my mind. It’s by no means an original idea to add honey and ginger to a hot lemon & water drink, for their flavour (honey tames the lemon, ginger’s fire combats the stinging throat) and health properties, but I have found that a little turmeric (one of the flavour-of-the-month ‘superfoods’) goes well too.
It actually happened by mistake: I’d been given a turmeric root that was very pale in colour (not the usual vivid yellow) so I kind of mistook it for my ginger bulb (I store them both in a container in the freezer). Luckily I didn’t use too much, and the result was quite palatable.

food fervourSo what I do is pop the kettle on boil, ‘shave’ thin slivers of frozen ginger and turmeric (more ginger than turmeric, for taste) and pop them straight into my mug. Pouring the boiled water straight in, the root spices have a little time to steep, while I collect and add half a teaspoon of (raw) honey, stirring to dissolve. Then I’ll cut and juice half a lemon, and it’s ready to drink (at quite a palatable temperature too, thanks to the ‘cold’ lemon juice) immediately.

Oh, the relief! Thing is, it tastes so good I sometimes opt for a mug of the stuff when I’m not feeling off-colour, and that certainly cannot be a bad thing! 😉

Latte Cocktail

Alright, so every now and then I don’t mind a drink. Since espresso martinis are the ‘In Thing’ at the moment ….and I happen to like ’em ….and I happen to have a bit of Kahlua and vodka in the house (the vodka was an intentional purchase to make vanilla essence; the Kahlua ….not so) I figured …Why Not?!

Since I don’t actually buy coffee (the essential ingredient) concocting the authentic martini wasn’t possible. Besides, it’s winter. I wanted something warm.

My usual Google search didn’t bring up much other than actual coffee – or chocolate – based warm drinks, so I just had to go it alone. It really wasn’t hard. And wow, it tasted goooood.

food fervourWhat’d I do? Well, I chucked 30gms (one shot) of Kahlua, one shot (30gms) vodka and 150gms milk in my Thermomix and set it to cook for 6 minutes at 80º on Speed 3. Once it was done, I aerated it for 30 seconds on Speed 8. That’s IT.

I poured it immediately into a latte glass, sprinkled it with cinnamon, and downed it with much pleasure (after taking a pic, of course). Deeelish!

Caffeine-Free Spicy Chai Latte

I am totally addicted to the Chai I’ve begun making since owning a Thermomix.  I hesitate to say, I crave it more than coffee now! The problem is, it’s still relatively similar to espresso in terms of caffeine content and I’m not keen on consuming too much of that stuff. Why? Well, apart from a ‘negative’ genetic predisposition to it, I’m not fussed on the idea of ingesting too many stimulants on a regular basis.food fervour

So what to do when you’re craving a chai – or at least, a hot drink – late in the day?

Simply… leave out the black tea.

I didn’t know how it’d turn out, but… it certainly satisfied me. And being a little heavy-handed with particular spices, there was no question that it set a fire in my belly (and mouth!) and warmed me right up.

To give it a red hot go, gather together the following:

4-5 black peppercorns, 5-6 cloves, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon garam masala, 1 heaped teaspoon vanilla paste (or essence), 1 heaped teaspoon raw honey, 300gm milk of choice (I used rice milk)

Place the peppercorns & cloves in the bowl and mill 6 seconds, Speed 9. Add the remaining ingredients and cook for 7 minutes @ 70 degrees, Speed 4.

Strain and enjoy immediately. It will warm you to your toes and you’ll still get to sleep later on!

Can you guess which spices I went too hard with? Please feel free to share any variations you might stumble upon as well.  🙂