I wanted to finally say hello again and bring you a new recipe. Speaking of recipes, I wanted to share with you all the “new” direction this blog will be taking.
Since I’ve started grad school, I’ve been completely immersed in all things food, and surrounded by “foodies.” While it hasn’t been the easiest trying to balance working full time, classes and a social life, it has been wonderful to be surrounded by people who enjoy cooking, eating and writing about food just as much as I do. I’ve learned new things and while I’m still on the path to discovering my next career path, I’m soaking it all in. All the while, I’ve completely neglected my little corner of the blog world. I think of myself as a pretty consistent, punctual person, so my posting schedule is not something I feel great about.
At the same time, while I do like the idea of a healthy living blog and I love living healthfully myself, I don’t always see my own blog fitting into that niche. What this time away from Simple Eats has given me most is perspective. I realized that what I love doing most is cooking and writing about it. So, Simple Eats will be simply that. I will create and share recipes I think others will like and instead of slapping them on a page and calling it a day, I want to focus on my writing more, as well. Writing, especially about food, has always been one of my favorite hobbies, and I want to re-discover it!
Simple. Delicious. Fun. That is the premise of the blog anyways, it’s in the name! I might share tidbits of life here and there, but simplifying and streamlining are sometimes the best ways to go.
On that note, here’s a recipe!
Last year, I was at a friend’s for dinner and for a side dish, she made two massive portobello mushrooms stuffed with all kinds of yummy ingredients. This is my on that side dish.
The closest I usually ever get to stuffing is usually at Thanksgiving, with stuffing (dressing for some of you) being one of my favorite parts of the holiday meal. I always forget about stuffed mushrooms, though! Mushrooms are pretty substantial on their own, and once filled with other ingredients they can become a hearty side dish or the main course of a meal.
When I was stuffing these, I wanted to use a few ingredients that would enhance the smokiness and earthiness of the mushrooms, and I think the kale, turkey bacon and onions do just that. The feta adds a punch of tang and salt, which helps to cut through the rest of the flavors. They’re pretty messy, so they might not work for an appetizer stuffed mushroom, but let me tell you, the stuffing is good enough to eat with a fork.
…I wouldn’t know anything about that.
- 8 medium sized portobello mushrooms or 2-3 large portobellos
- 1/4 white onion, diced
- 1/2 c. organic kale, chopped
- 2 strips turkey bacon (you could use regular bacon, I just prefer turkey)
- 1/4 c. crumbled feta
- 2 T olive oil
- 1/2 t garlic powder