the sexy flexitarian

Eat flexy, feel sexy!

Category: Appetizers

Dinner Tonight: Fried Polenta with Sautéed Wild Mushrooms and Chipotle Cream Sauce

So, we didn’t actually have this for dinner tonight, we had it yesterday. As a matter of fact, we didn’t have it for dinner either–we had a couple friends over for dinner so we had it as an appetizer. It was quite filling though, so we didn’t end up eating dinner until about 8 pm.

This was the first time I cooked polenta–ever. And let me just clarify what I mean by cook. I bought a tube of polenta, cut it into 3/4 inch rounds and fried it in olive oil until golden. Done and done. Although, I must admit, there was a recipe to make polenta from scratch, but I took the shortcut. And it tasted great, so if you’re in a rush, the tube works in a pinch.

The recipe called for wild mushrooms, so I grabbed some cremini and some oyster mushrooms–two of my favourites. They were perfect.

The sauce was so simple, and yet so amazing. I simmered a cup of whipping cream with 1 1/2 chipotle peppers and some of the sauce they sit in. Then into the blender the mixture goes, and voila, chipotle cream sauce.

Then layer everything and top with parmesan cheese and chopped fresh basil.

Soooooooooooooooooooooo good.

Eat flexy, feel sexy!

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Dinner Tonight: Black-Eyed Pea Croquettes with Dijon Glaze & Spicy Carrot and Lentil Curry

It feels like it’s been so long since I last posted! Did you miss me?

I had company for dinner tonight so I thought I’d bust out an appetizer on top of the dinner I was planning on making. It’s hard work making two dishes in one night!

I’d been wanting to make these croquettes for ages–well, since I got Alicia Silverstone’s, the kind diet for Christmas from my boyfriend. There’s a picture of them in the book and they look so crispy and golden and yummy!

I’ll admit, though, they look better than they taste–not that they were bad, because they were actually quite good. But next time I would consider using a different base rather than black-eyed peas. Anyone know of any good legumes to use for croquettes?

The Dijon Glaze that accompanied the croquettes was so good. And all it is is Dijon mustard and brown rice syrup heated. I literally wanted to just stick my fingers in the bowl so I could lick them off. How can you go wrong with sticky, sweet, rice syrup and Dijon mustard, quite literally the best condiment on the face of the planet?

The curry recipe came from the November 2009 issue of alive magazine and you can find it here. It was super yummy–and vegan friendly except that I put a scoop of balkan-style yogurt on top.

I’m so bloody full now and I need to work on an article so I’m outta here.

Eat flexy, feel sexy y’all!

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