Good Cook

Recipe: Stuffed Portobello Mushroom Burger

November 21, 2019 by Sandra 7 Comments

A special thanks to Good Cook for the Stuffed Burger Kit and Cast Iron Grill that I received
to create a recipe and share it.

Since we’ve cut down on the amount of meat we eat as a family, I’ve been searching for new ways to enjoy the foods we love but in healthier, meat-free versions.

One way to still enjoy a juicy burger that’s satisfying and meat-free is to replace the beef with a portobello mushroom. Trust me. You won’t miss the beef at all when you’re eating portobellos. They’re “meaty,” juicy, and delicious.

Stuffed Portobello Mushroom Burgers
You can even go a step further and STUFF the portobello mushroom with more veggies and other ingredients that pair well with mushrooms. In my latest encounter with portobellos, I decided to create a stuffed portobello mushroom burger that was simple yet satisfying. For some reason, I’m starting to develop a habit of creating recipes in hotel rooms…since that’s what happened again with this stuffed mushroom burger.

I put this simple recipe together during a family vacation in Florida, and it was so, so good!

Stuffed Burger Kit
The Good Cook stuffed burger kit I used in the creation of this recipe certainly came in handy. My favorite parts of the kit are the knife, flexible cutting board, spatula, and the stuffed burger press (also known as the burger stuffer). The stuffed burger press makes it simple and easy to create a mouthwatering stuffed burger.

Speaking of mouthwatering burgers, here’s the recipe for the Stuffed Portobello Mushroom Burger

Stuffed Portobello Mushroom Burgers

Ingredients

3 rolls or buns, sliced
3 small tomatoes, diced
1 cup spinach, roughly chopped
1.5 tablespoons plus 1 teaspoon of olive oil
3 portobello mushrooms
6 slices provolone cheese
salt
pepper

Instructions

In a bowl, combine tomatoes and spinach then season with salt and pepper. Set aside.
Preheat the oven to 400 degrees. You'll toast the buns in the oven.
In a skillet, heat one teaspoon of olive oil over medium heat.
Slather portobello mushrooms with the remaining 1.5 tablespoons of olive oil, season with salt and pepper, and then place them in the hot pan.
Cook mushrooms for 3 minutes per side, and then (gill side up), stuff them with the tomato spinach mixture.
Cover the pan and cook stuffed mushrooms for about 4 minutes.
Top each mushroom with 2 slices of provolone cheese, turn off heat, and remove the pan from the burner. The cheese will continue to melt.
Spread a little olive oil on the inside of the buns and place them in the oven to toast for 5 minutes.
Remove buns from oven and transfer to plates. Carefully place stuffed mushrooms on toasted buns and enjoy!

https://thesensiblemom.com/2019/11/stuffed-portobella-mushroom-burgers/

What’s your favorite way to stuff a burger? Have you ever used portobello mushrooms in place of beef?

This blog post was originally published in 2013.

Recipe for Vegetable Soup

November 11, 2019 by Sandra 13 Comments

A special thanks to Good Cook for the set of produce keepers.

I love to find ways to create as many meals as possible that are loaded with nutrient-rich vegetables.

One meal that became a fast favorite in our home is the recipe for vegetable soup that I’m sharing today. It’s full of vegetables and hearty enough to satisfy your family for lunch or dinner. Besides being healthy for you, one of the best parts of this soup is that you can make a big pot of it and eat it for lunch or dinner for at least 3-4 more days depending upon the size of your family.

A Funny Story
I’ve mentioned before that my dad was staying with me for a few weeks, and I made this soup for him. He loved it, and with him in the house, there’s no such thing as throwing food away or wasting anything that is remotely edible. It kills him to see food go in the garbage.

He ate this soup every day until it was gone…like two days for him. 😉 And now he makes his own big pot of vegetable soup (a variation of my recipe) at my brother’s home. Since he’s started making soup and eating healthier, he has seen a definite improvement in his health, which has been a huge encouragement for him.

Here’s the Recipe for Vegetable Soup. I hope you enjoy it.

Vegetable Soup

Ingredients

2 tablespoons grapeseed oil (or extra-virgen olive oil)
1 onion, minced
2 to 3 ribs celery, chopped
8 carrots, peeled and chopped
3 garlic cloves, minced
2 teaspoons sea salt
8 to 9 russet potatoes, peeled and chopped
1 48 ounce container of vegetable broth
4 cups water
1 28 ounce can diced tomatoes, drained
pepper
lemon juice (optional)

Instructions

In a large pot over medium heat, cook the grapeseed oil (or extra-virgen olive oil) for a few minutes, just until it looks shiny, then add the onion, celery, carrots, garlic, and 1 teaspoon of sea salt. Stir the ingredients together and cover the pot.
Cook until the vegetables are soft (about 15 to 20 minutes), stirring occasionally.
Once the vegetables are soft, stir in the potatoes, vegetable broth, water, diced tomatoes, remaining teaspoon of sea salt and pepper.
Turn heat to medium-high and cook uncovered until the potatoes are soft.
*(Optional) Once the soup is served in bowls, squeeze a splash a lemon juice over the top.

https://thesensiblemom.com/2019/11/recipe-for-vegetable-soup/

Good Cook Produce Keepers

Time Saving Tips
As a wife and working mom of five, I don’t have a lot of time to spend in the kitchen each day, so I try to find little ways to streamline the process. One way that I’ve found to make getting dinner on the table less stressful (besides just having my husband cook :)) is to chop the veggies ahead of time and store them in Good Cook produce keepers in the fridge, until I’m ready to use them.

Because the produce keepers keep fruits and veggies fresh for days, you can chop produce on the weekends and store it in the Good Cook keepers until you’re ready to use the produce for meals during the week.

Keep Your Potatoes from Turning Brown
Another tip I came across a few years ago is this one for keeping your potatoes from turning brown before you’re ready to use them in a recipe. I wanted to share this tip with you, because it really comes in handy for when I’m making vegetable soup.

What are your favorite soups to enjoy this time of year?

This blog post was originally published in 2013.

Recipe: Pumpkin Spice Cupcakes with Buttercream Frosting

October 18, 2019 by Sandra 1 Comment

A special thanks to Good Cook for the bakeware and kitchen tools I received to create
a delicious recipe for pumpkin spice cupcakes.

This fall, I’ve been going a little crazy when it comes to pumpkin.

But who isn’t, right? It’s that time of year. Pumpkin EVERYTHING.

I’m all for it.

Pumpkin Spice Cupcakes with Buttercream Frosting
Since I have a strong love of pumpkin, I’ve naturally tried to get my family to share in this love, so that we can enjoy more pumpkin-laden foods together. Honestly, I’m surprised by how easy it has been this year. 😉

But I shouldn’t be. Because who doesn’t want to eat pumpkin spice cupcakes with homemade buttercream frosting?

That’s right. They most certainly do.

Good Cook Bakeware
This week, I threw caution to the wind and made a huge mess in the kitchen baking with my boys. We made a big batch of pumpkin spice cupcakes using Good Cook bakeware.

And they turned out beautifully.

I actually compared the cupcakes made in the Good Cook pan to cupcakes made in one of my older muffin pans, and the ones baked in the Good Cook pan turned out superior in shape and size compared to the ones baked in my old pan. Those came out wider and flatter, but they still tasted amazing, which is what really counts.

Here’s the recipe:

Pumpkin Spice Cupcakes

Ingredients

2-1/2 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
3/4 teaspoon fine sea salt
12 tablespoons unsalted butter, melted and cooled
2-1/2 cups sugar
4 eggs
1-1/4 cups pumpkin puree
1 cup buttermilk (I used 1 cup of almond milk combined with 1 tablespoon of vinegar -- left standing for 5-10 minutes)

Instructions

Adjust an oven rake to the middle position, then preheat the oven to 350 degrees.
In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, cinnamon, ginger, baking soda, and sea salt. Set aside.
In a separate large bowl, whisk together the butter and sugar, then adds eggs one at a time, whisking after each addition. Add the pumpkin puree to the mixture, then slowly whisk in the buttermilk.
Slowly whisk the wet ingredients into the dry ingredients just until combined.
Line muffin pans with cupcake liners and fill the cupcake liners about two-thirds full with batter.
Bake for about 20-25 minutes.
Cool completely, then frost with buttercream frosting (see recipe below).

https://thesensiblemom.com/2019/10/recipe-pumpkin-spice-cupcakes-buttercream-frosting/

Buttercream Frosting Recipe
While the cupcakes are scrumptious on their own, the buttercream frosting makes them even better. I think you’ll love this recipe. It’s easy to whip up, and takes just a few ingredients.

Here’s the recipe:

Buttercream Frosting

Ingredients

2-1/2 cups powdered sugar
1 stick of butter, softened
1-1/2 teaspoons vanilla extract
2-3 tablespoons almond milk

Instructions

In a medium sized bowl, stir ingredients together until incorporated.

https://thesensiblemom.com/2019/10/recipe-pumpkin-spice-cupcakes-buttercream-frosting/

Have you ever baked pumpkin cupcakes? What’s your favorite way to use pumpkin in a recipe?

Thanksgiving Leftovers Recipe: Turkey Pot Pie

October 17, 2019 by Sandra 3 Comments

A special thanks to Good Cook for the bakeware I received to create a delicious recipe for turkey pot pie.

I love pot pies.

I think they’re one of the best comfort foods on the planet, so you can imagine how excited I was to have the time carved out to make two turkey pot pies using leftover turkey meat.

Turkey Pot Pie
The first pot pie that came out of the oven was history in no time at all, so I decided to make a second turkey pot pie yesterday afternoon before David came down with a fever and had to be taken to the emergency room and subsequently admitted to the hospital a day earlier than expected. That’s for another post, though. 😉

The good thing is that David is feeling better and my husband is going to be bringing me some of the leftover pot pie to eat as we continue our latest hospital stay. A little comfort away from home…

Achieving the Perfect Pot Pie Crust using a Good Cook Pie Pan
There are two things that you need to create the perfect crust for a pot pie. First, you need an awesome double pie crust recipe. I used the recipe that I posted here. Next, you need a fantastic 9-inch round pie pan. I used the one I received from Good Cook, and I was very impressed with how well it performed.

It’s important that both the top and bottom crust of a pot pie be just right — flaky, soft, and delicious. The Good Cook pie pan definitely got the job done, and I’ll be using it again and again, whenever I make a turkey or chicken pot pie.

Here’s the recipe for this Turkey Pot Pie:

Turkey Pot Pie

Ingredients

2 tablespoons unsalted butter
2 carrots, peeled and cut into small pieces
2 ribs celery, cut into small pieces
1/4 teaspoon onion powder
1/4 teaspoon salt
1 garlic clove, minced
1/4 teaspoon dried thyme
1/4 cup flour
1-2/3 cups vegetable broth
1/4 cup heavy cream
1 bay leaf
1/8 teaspoon pepper
1-3/4 cups pre-cooked turkey, shredded or cut into small chunks
1/2 cup frozen peas
1 tablespoon fresh parsley, minced
1 double pie crust (see link in this post for a double pie crust recipe)

Instructions

Adjust an oven rack to the lower-middle position, then preheat the oven to 425 degrees.
Melt the butter in a large saucepan over medium heat. Add carrots, celery, onion powder and 1/4 teaspoon of salt. Cook until vegetables have softened, around 7-9 minutes.
Stir in the garlic and thyme. Then add the flour, vegetable broth, heavy cream, bay leaf and pepper. Lower the heat and simmer until the mixture has thickened, about 5-7 minutes.
While the filling is simmering, roll out the bottom pie crust and place it in the bottom of the pie pan. Then place the pie pan in the oven and bake the pie crust for about 7 minutes.
Back to the filling, stir in the turkey and continue to simmer for another 5 minutes.
Remove the bay leaf, then taste to see if you need to add more salt and pepper. After tasting and adding the appropriate amount of salt and pepper, stir in the peas and parsley.
Remove the filling from the heat and set aside.
Take bottom pie crust out of the oven and let it cool for about 7 minutes.
In the meantime, roll out top crust, so that it's ready.
Once the bottom crust has cooled for about 7 minutes, pour in the filling, then place the top pie crust over the filling. If necessary, trim the edges of the pie crust and then use either a fork or your fingers to pinch the edges of the crust all the way around the pie pan. Cut four slits in the top crust.
Bake for about 20 minutes or until the edges of the pie crust are golden brown.
Allow the turkey pot pie to cool for at least 10 minutes before serving.

https://thesensiblemom.com/2019/10/thanksgiving-leftovers-recipe-turkey-pot-pie/

I can’t think of a better way to use leftover Thanksgiving turkey than to create a simple pot pie that doesn’t take long to make and tastes great.

What’s your favorite way to use Thanksgiving leftovers?

Want more Thanksgiving Leftovers Recipe inspiration? Be sure to stop by the Good Cook blog for over 100 mouth-watering recipes!

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