15 Minute Korean-Style Rice Bowls with Beef or Mushrooms

From the kitchen of One Perfect Bite...This is one of the easiest meals in my recipe rotation. It is simple enough for children to make, and it uses so few ingredients and utensils, that it can be made in the most poorly equipped kitchens. I make it often for lunch or light suppers and we've enjoyed it in some very strange places. The bowls, obviously, are not Korean, but the taste of the finished dish is much like that of a Korean barbecue, hence its name. If you are trying to cut back on the amount of meat you eat, or chose never to eat it, the mushroom version of the dish will allow you to sample and enjoy these delicious rice bowls. Do give them a try. I know you will enjoy them. Here is how they're made.

A Crustless Spinach and Mushroom Quiche

From the kitchen of One Perfect Bite...This quiche is quick and easy to prepare and it makes a healthy addition to your Meatless Monday recipe collection. Follow the recipe below and you can have dinner on the table in about an hour. I like to serve this light entree with soup to help make it meal worthy, and for our dinner tonight I roasted the last of our summer tomatoes to make a thick and rib-sticking soup that I will share with you another day. There is not much that can go wrong with this quiche. My only caution is to make sure the frozen spinach has as much liquid as is possible removed from it. I use my potato ricer to press out excess liquid and have never had a problem with an overly-moist quiche. You can experiment with the cheeses you use, and broccoli can replace the spinach if you have a preference for it. I do hope you'll give this recipe a try. It will not make your reputation as a cook, but neither will it harm it. It is always nice to have a new meatless entree to add to your recipe collection. You might want to consider this one. Here is how this simple crustless quiche is made.

Spinach and Mushroom Quiche...from the kitchen of One Perfect Bite courtesy of Budget Bites

Ingredients:
8 oz. fresh sliced mushrooms, thinly sliced
1 teaspoon minced garlic
1 (10-oz.) box frozen spinach, thawed and squeezed dry
4 large eggs
1 cup milk
2 oz. feta cheese
1/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella
Salt and pepper to taste

Directions:
1) Preheat oven to 350 degrees. Thaw spinach if required. Drain in a colander and squeeze out extra liquid.
2) Place sliced mushrooms in a skillet coated with non-stick spray. Add garlic and sprinkle with a little salt and pepper. Turn heat on to medium-high and saute mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet (5-7 minutes).
3) Spray a pie dish with non-stick spray. Spread spinach on bottom of pie plate. Cover with cooked mushrooms and crumbled feta cheese.
4) Whisk eggs in a medium bowl until fairly smooth. Add milk, Parmesan, and another small sprinkle of pepper. Whisk to combine. Pour this mixture over spinach, mushrooms, and feta mixture. Sprinkle the shredded mozzarella cheese over top.
5) Place pie dish on a baking sheet and transfer to oven. Bake until pie is golden brown and the center is solid, about 45 minutes. Serve warm. Yield: 6 Servings.

                    

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           Pinchos Morunos - Spicy Pork Skewers              Breads and Desserts from the Pumpkin Patch

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         Julia's Garlic Mashed Potatoes                                                Roasted Eggplant Soup

Surprise Company - My Recipe Rotation - Gratineed Chicken with Mushrooms

From the kitchen of One Perfect Bite...While I can't be more specific, I have made this chicken hundreds of times since it made its way into my permanent rotation. It is one of those strange dishes whose simplicity makes it difficult to talk about at length. Julia Child had a bit more complicated version of it in The French Chef Cookbook - a compilation of recipes featured on her first TV programs. I tried her version as soon as I had the recipe in hand. Several years after that,  I stumbled on this simpler version and it has been in my permanent rotation ever since. It's hard to spoil this dish. The only caution I would share with you is a warning not to overcook the chicken. It's meant to be moist and if it becomes dry and stringy you will not speak well of me. If you are looking for a quick and reliable meal to serve to guests, as well as family, this recipe has your name on it. Here's what I had to say about it back in 2008. I had the gift of brevity back then.

Asparagus and Mushroom Fried Rice

From the kitchen of One Perfect Bite...I'm still working my way through an over-zealous purchase of asparagus. My family loves it, and at this time of year it floods markets at ridiculously low prices. I can't resist a bargain, so I usually end up with more of it than I need, and as a result I'm constantly on the look out for new ways in which to prepare it. This lovely recipe, from The Perfect Pantry, is not pretty to look at, but it is delicious and I know those of you who like fried-rice will love this version. It is substantial enough to be served as a light entree, but most of you will want to serve it as a side dish. It's packed with flavor and it's a terrific accompaniment to plain grilled chicken or pork. My only caution in making this, or any other fried rice for that matter, is to be sure and use day old or cold cooked rice. Freshly made rice turns gummy an makes a decidedly unpleasant stir-fry. You have to be careful with a dish like this. Everyone knows what it should taste like and they can be unforgiving if you stray too far off base. While the ingredients used here are different, they make a wonderfully flavorful dish that is interesting and will appeal to all but the most timid palates. Here is how the rice is made.

Tapas - Champiñones al Aajillo (Chili Garlic Mushrooms)

From the kitchen of One Perfect Bite...Spain is a nominally Catholic country. While better than 70% of the population is Catholic, only 20% of that number consider themselves to be practicing Catholics. That being said, the entire country loves a parade and the number of people who  turn out to observe religious processions far exceeds the number of those who actually practice the faith. We happened to be in Granada on the 12th of October, a day when many events are celebrated, among them the Feast of the Virgin of Pilar. Part of the celebration is, of course, a procession in which a statute of the Virgin is displayed on a float that's carried on the shoulders of penitents who, throughout the year, practice the cadence necessary for smooth movement of the float through the streets. It is fascinating to see the footwork required to keep the float balanced and on keel. The event, which closes streets in the downtown area, normally occurs in the morning, but on the day of our arrival it was delayed because of rain. By late afternoon the skies had cleared and the procession began its march along the appointed route. As luck would have it, our group, which was a bit behind schedule, hit Granada just as the city streets were closed. That meant our Spanishly late dinner would be even later than usual and the cooking class I had scheduled months earlier was in serious jeopardy. While there wasn't enough time to cover what we had planned to do, we were able to meet with the instructor and some of her friends for a discussion and recipe exchange. It turned out to be a great, if late, night, and many of the recipes, including the one I'm featuring tonight, are the result of that evening. While I may not be able to claim "the dog ate my homework", I think my excuse for missing class is far more original and I know those of you who try this very simple recipe will really enjoy the mushrooms. Here is how they are made.