Marinated Mushrooms with Tomatoes

Mushrooms are the best man! They’re so meaty and full of deliciousness. Which also means that they stand up great to AWESOME MARINADES like this one! Honestly, I feel like marinating a mushroom is the only way to eat it after eating these mushrooms. Say that ten times fast. Seriously though, this marinade is full of herbs and garlic and all of the good stuff that you want in your mouth.

After a good hour or so of marinating, everything goes into the pan with some tomatoes to get cooked down and delicious. At this point you can try to resist the urge to eat them all right there and eat them in a wrap, on some avocado toast, or as a little side salad. All of these options are amazing! If you’re not a mushroom fan, I definitely think that this recipe will convert you. Give it a try!

Marinated Mushrooms with Tomatoes

Serves: 2

Total Time: 90 minutes

Ingredients:

  • 8 cremini mushrooms, halved
  • 1 tomato, diced
  • 1/4 cup packed fresh parsley
  • 1 clove of garlic, minced
  • 1 stalk of green onion, chopped
  • 3 tbsp red wine vinegar
  • 2 tbsp olive oil
  • salt and pepper to taste

Directions:

  1. In a small bowl, mix together the parsley, garlic, green onion, vinegar, oil and salt and pepper. Dump the marinade into a ziploc bag with the mushrooms, seal it, and give it a good toss to make sure the mushrooms are coated. Place the bag and the fridge and leave to marinate for about an hour.
  2. Heat a pan over medium heat, and add in the marinated mushrooms and the diced tomatoes. Cook for about 10 minutes, until the mushrooms and tomatoes are soft and most of the excess liquid has evaporated.
  3. Serve as a side, in a wrap, or on some avo toast!

Enjoy these amazing mushrooms!

Yours Truly,

MyDayIsBooked;))

Stove Top Baked Beans

Hey guys! The weather is finally getting nicer and nicer, and I’m really starting to miss those summer barbecues! While we’re all stuck at home, you can still have a taste of summer time. These Stove-Top Baked Beans bring together caramelized onions, garlic, vinegar, and spices to make the perfect side dish.

I feel like all of my recipes are super versatile right now, because it can be hard to get super specific ingredients. You can use pretty much whatever canned beans you’d like in this recipe. I used black beans and red kidney beans to keep it interesting. Beans are so good man! They’re definitely underrated but are a great source of protein. In this dish, they’re great as a side with another protein, or just with some pita or bread. The recipe below makes a pretty big batch, which you can always halve if you don’t want to make too much. Or double it and freeze some for later- I haven’t tried that yet but I’m sure it would be great for when you’re in a pinch and are craving some beans. And lets be honest, that was me all the time before quarantine started. Now I’m still carving beans but I have more than enough time to make em.

I also caramelized the onions more than usual in these beans, to give them extra flavour. You want them nice and soft and brown. Maple syrup gives this recipe some sweetness, and red wine vinegar cuts through the sugar. The result are some seriously good beans! And since I made them on the stove they take less time to make as well. How can you go wrong? Here’s the recipe.

Stove Top Baked Beans

Serves: 8 as a side (I have a lot of bean eating to do)

Total Time: 45 minutes

Ingredients:

  • 2 tbsp olive oil
  • 1/2 a medium sized yellow onion, diced
  • 2 cloves of garlic, minced
  • 1 tsp shawarma spice (or use smoked paprika)
  • 1/2 tsp cumin
  • 1/4 tsp cayenne powder
  • 2 cans of beans, drained and rinsed (I used black and red kidney)
  • 2 tsp pure maple syrup
  • 2 tbsp red wine vinegar
  • 1 can crushed tomatoes
  • Salt and pepper to taste

Directions:

  1. Heat the olive oil in a large pot over medium-low heat. Add the onions and garlic and cook until the onions are translucent, about 6 minutes. Add in the shawarma spice or paprika and cook for an additional 5 minutes, until the onions are soft and caramelized. Add water or more oil if the pot starts drying out.
  2. Put the beans, tomatoes, vinegar, maple syrup, cumin, and cayenne pepper in the pot and stir until combined. Bring the mixture to a simmer and then turn the heat to low.
  3. Cover the beans and let them cook for about 20-30 minutes. Remove from the heat, season liberally with salt and pepper, and enjoy;)

Hope these beans transport you to an awesome summer BBQ!

Yours Truly,

Olivia;))))

Beet and Parsley Salad

Hi there! I wanted to start by letting you know that this is my 200th post!! Crazy how time flies! I’ve loved every minute of working on this site, and I want to thank you guys for all of your support. Your likes and comments mean so much! To celebrate, I’ll be posting my top ten favourite recipes sometime this weekend, so be sure to check that out;)

Today I have a very colourful and fresh recipe to share- Beet and Parsley Salad! Other than roasting the beets, this recipes calls for very little prep and is a perfect lunch or side dish. I even used pre -roasted beets to cut down on prep time. Fresh herbs are great to work with and bring so much flavour. Paired with the earthy beets they really get a chance to sing! This salad is even better when it sits overnight in the fridge because it allows it to marinate in the dressing (which is a delicious combo of fresh lemon juice, red wine vinegar, and olive oil), but feel free to enjoy it right after you whip it up. Honestly, I wouldn’t blame you.

Beet and Parsley Salad

Serves: 4

Total Time: 10 minutes (using pre-roasted beets), 30 minutes (roasting the beets included)

Ingredients:

  • 1 beet
  • 1 tomato, diced
  • 1/4 of a red onion, diced
  • 1/2 a red bell pepper, diced
  • 3/4 cup packed parsley leaves (I used the flat-leafed Italian variety, but the curly leafed kind would work too)
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp red wine vinegar
  • salt and pepper to taste

Directions:

  1. If roasting the beet, peel it and dice it into small cubes. Preheat your oven to 400 degrees Fahrenheit, toss the beets in some olive oil on a parchment lined baking sheet, and roast for about 25 minutes. Remove from the oven and let cool completely before tossing with the salad.
  2. If you’re using a pre-roasted beet, make sure that it’s diced into small cubes. Toss the beet chunks in a bowl with the tomato, parsley, onion, bell pepper, lemon juice, olive oil and red wine vinegar.
  3. Season to taste with salt and pepper and enjoy!

**optional: let the salad sit in the fridge overnight in the fridge to marinate in the dressing**

Thank you so much for reading! Stay safe and I’ll see you again this weekend with my top ten favourite recipes;))

Yours Truly,

Olivia;))

Roasted Tomato Soup

Hi there! Nothing hits the spot quite like a big bowl of soup. Ok I guess a scoop of peanut butter hits the spot too, but in the winter I could eat soup all day, and tomato soup is one of my favourites. This recipe uses roasted tomatoes, garlic and onions to pack in the flavour, and blending everything at the end creates a smooth texture that is to die for! There’s no broth in this soup either- just tomato upon tomato upon tomato, which is the way it should be. Hope you enjoy this delicious classic!😊😊

Roasted Tomato Soup

Serves: 4-6

Total Time: 50 minutes

Ingredients:

  • 3 medium sized tomatoes, cut in half
  • 1/2 a white or yellow onion, cut into wedges
  • 4 cloves of garlic, left in the skins
  • 2 tbs + 1 tsp olive oil
  • 1 can crushed tomatoes
  • 1 tbsp tomato paste
  • 1/2 tbsp dried basil
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Place the halved tomatoes and wedges of onions on a parchment lined baking sheet and toss in 2 tbsp of olive oil. Place the garlic cloves on a small section of tin foil, toss in the tsp of olive oil and wrap up tightly, placing the package on the pan. Season the veggies with salt and pepper and bake for 30-35 minutes, until the tomatoes are soft and the onions are slightly charred.
  3. In a large pot, combine the roasted tomatoes, onions, crushed tomatoes, tomato paste, basil, and more salt and pepper. Wait until the tinfoil has cooled off before removing the garlic cloves from the packet and their skins to add them to the pot. Stir and bring to a boil, then cover and simmer for ten minutes.
  4. Remove from the heat and scoop the contents of the pot into a blender. Blend until smooth and enjoy!

Hope that the last week leading up to Christmas is a great one! See you Friday;)

Yours Truly,

MyDayIsBooked;)))