How to Make a "Roasted Mushroom Medley"

This is a recipe I found on Pinterest, and it came out really well. The mushrooms are juicy and flavorful. You could serve it as a side dish (hot or cold) or as a way to pre-cook mushrooms for other dishes (pizza, sandwiches, etc.).

For mushrooms I just used regular fresh white mushrooms, so I guess it doesn't qualify as a "medley." It would be interested to try a mixture, but it's hard to get other types fresh here (without traipsing into the woods). Let me know if you try a different variation (click caption for recipe)!

Click for recipe: Roasted Mushroom Medley

How to Create an Autumn Scent in Your Home

I think I've always had a sensitive nose, but particularly since my pregnancy 3 years ago I have a really hard time with strong odors...think migraines. :/

Our apartment doesn't have the best ventilation even with windows on 3 sides, and the kitchen is the worst! Even when I've aired out all the other rooms, I walk back in the kitchen and smell whatever it is we had for dinner. Garlic and onions are nice when you're hungry, but not several hours later when you're trying to relax.

This evening I was starting to feel yucky after a long day and I finally decided to implement an idea I'd heard of but never tried...

Stovetop "Apple Pie" Aroma

-Apple parts (could be a core or a soft one you weren't going to eat)
-Vanilla
-Cinnamon (a whole stick is better)
-Cloves
-Etc.

Stick them in a pot or pan with a few inches of water and put on to simmer for a few minutes or as long as you like.

It might not be as appealing as an apple pie, but it smells as good and only takes a few minutes to put together.

My only problem was that the dirty dishes didn't go away...so I had to start up the apple pie simmer again! :)

I wonder what other spice combinations would be fun to try? Maybe an orange peel one? Cranberries?

Challah 2 Ways

This is too late for Rosh Hashanah, but I was frustrated to find that my blog's "search" feature refused to yield results when I went back to look for my Challah recipe from a few years ago. The labels are much more reliable, but they require ME to be very thorough...I wish the tools would work as promised. :/

No worries though; the recipe turned up. The original post and photo are here! 4 years ago...how life has changed.

And my second recipe variation is my mom's delicious Challah recipe that she fine-tuned herself, YUM!


Sweet Challah Comfort Bread

Ingredients:

8 C Hot water
1 C Sugar
2 Tbsp Salt
¼ C Oil
3 C Flour
3 T Yeast
8 Eggs
Flour
Poppy seeds


Directions

1. Combine water, sugar, salt, oil, and flour
2. Add yeast and beat together with fork
3. Add eggs
4. Gradually mix in flour until dough is ready to knead, then knead
5. Let dough rise
6. Cut into 6-8 pieces, form into rectangles
7. Cut into thirds and braid
8. Brush with water and sprinkle with poppy seeds
9. Place on greased cookie sheets to let rise
10. Bake at 350° (ack, for how long??). Beware of burning.

Yield
6-8 Loaves

How to Make Garlic Squash Roll-ups

What do you do when you have summer produce but it's still cold and rainy outside (and the heat is off)? Baked concoctions out of said produce are an excellent choice!

Squash wrapped around a
tomato garlic filling

The following is a recipe of my own concocting. I just can't get enough of that creamy tomato/garlic/dill combination! I've included a few variations to accommodate your specific diet/grocery limitations.

There is some assembly required, but you can multi-task and get your other dishes together in the meantime.

Though it makes an elegant appetizer, I'm not sure if I would call this finger-food or not. Maybe if you were really careful about rolling them up neatly. :)


Ingredients:

-2 medium squash of the zucchini/summer squash variety (or the light green kind we have here), OR eggplant
-1 large (2 medium) tomatoes
-1 c mayonnaise
-2 cloves of garlic
-fresh herbs
-1/4 cup cheese of your choice (for melting factor)


Directions:

1) Slice the squash horizontally so you have long, thin pieces that you will be able to wrap around a filling.

2) Pre-cook the squash until tender: Either saute on the stovetop or cook uncovered in the microwave for 5 minutes. I used the microwave so I could use that time for other tasks, plus it's less greasy that way.

(pre-heat the oven to 400 fahrenheit)

3) Get the filling ready while the squash is cooling enough to handle. Slice the tomatoes into discs (halve them if too wide) and make a mixture out of the mayo, garlic (crushed), herbs, cheese, and salt and pepper.

4) Grease or line a cookie sheet. Take the squash slices one at a time, place a tomato at one end, then a dollop of the filling on top, and wrap the other end of the squash around it. If you have any odd bits of squash left, you can cut and paste a bit, just remember which ones are less stable when you go to pick them up. :) Brush the tops lightly with olive oil for a browning effect, if you used the microwave method.

5) Place in the oven for about 15 minutes, long enough for the cheese to melt and the roll-ups to brown slightly.

6) Serve hot or chill and serve later.


Variations:

-omit the mayonnaise and use sour cream, cream cheese, feta, mozzarella, etc.
-use dried garlic/herbs or your favorite spice mix for flavoring