I got tonights dinner idea from that bakery we discovered on Sunday. They have a little deli and I saw these little portabello mushroom stacks. So I made them for dinner tonight and they were a big hit. Dh is downstairs still rumaging the leftovers (he likes to snack after dinner... he's skinny as a rail no matter how much he eats. It's not fair.)
So I roasted a few red peppers and then peeled them, and then roasted four huge portabello mushroom caps. Then I made a reduction sauce with Braggs Liquid Aminos, raw Apple Cider vinegar, a touch of vegatable stock, a minced clove of garlic, ginger, dry mustard and a dusting of cayenne. I drizzled that over the underside of the mushrooms when they were done roasting. Then I sliced some fresh mozzarella cheese (the soft kind... it's heavenly) and tore up a few fresh basil leaves. Oh, and carmelized a small onion and pan fried a chicken breast in its own juices with no oil. I used the juices from the chicken in the water that I cooked the basmati rice in to add an extra kick of flavor to the rice. And then I quartered and toasted a few whole wheat pitas too for some crunch.
I assembled the portabello stacks (mushroom, cheese, roasted pepper, onion, chicken (pulled off the bone), basil), drizzled a little more of the sauce over the top of the stack, served it with the rice, and a couple of pita quarters and mmmmmmmmmmmmmmmMMMMM!!!
Wow. I couldn't believe how wonderful it all tasted. And looked. And plus everything turned out perfectly. It's really hard for me to cook when I am pregnant for some reason but maybe my new kitchen is inspiring me, i don't know.
Dh is still raving about dinner.
Plus ds was so cute, he kept wanting more roasted pepper and when I gave him some mushroom to try he just squeezed it in his hand and the black mushroom juice went down his arm!