Portobello Steak and a Ribeye

Mushrooms are a great meat substitute. When they're cooked, they develop a very juicy flavor similar to that of meat. they are great on the grill because they are super sturdy which makes them perfect when your grilling steak for a non vegetarian.

I seasoned these with Portobellos with salt and pepper and a drizzle of olive oil then grilled them and garnished with cilantro. Any fresh herb would be delicious would be a delicious finishing touch, cilantro is just my favorite.

I made sautéed bell papers and onion because my original plan was to make paper steak for my friend based on a recipe I saw online. However, when I went to the grocery store I wash;t sure which cut of steak to get. I asked a man the worked there and told me ribeye was an easy on just to grill and broil. Thus, I just grilled them and made the papers a side dish. I also made a side of quinoa because it cooks like a grain but is really a seed so its very high in protein. A perfect way to round out the vegetarian side of the meal.

Broccoli and Lemon Quinoa with Cashews and Shrimp

This meal taste much better than it looks! Quinoa is a seed that cooks like a grain. It's super versatile and can be substituted for rice or couscous in most recipes. Its fantastic for a vegetarian entree because its very high in protein compared to other grains. Its also a welcome change to the same old rice or pasta side dish for the omnivore in your life. My boyfriend really likes quinoa proving that its not just for hippie vegetarians. Quinoa has a light and fluffy unique texture and takes to other flavors very well. I have used in every meal from breakfast to dessert and the only downside is that its about $4 a box.

The addition of cashews in this dish adds a nice salty crunch and the fresh cilantro brought some brightness and enhanced the lemon flavor. Usually when I prepare this I use parsley not cilantro but either works great. Fresh herbs can really elevate a meal and are definitely worth a few extra dollars at the grocery store. Shrimp pairs well with this meal especially if you squeeze some fresh lemon juice over them to tie all the flavors together. The best part about this meal is that its super quick to make and theres only two pans to clean up after, perfect for a busy night.

Below, I detail cooking the quinoa in stock and water but its also fantastic prepared with a little white wine or fresh lemon juice. The ratio is 1 cup quinoa to 2 cups liquid but I like to use slightly less liquid if I'm going to squeeze lemon juice over it or dress it in anyway because the grain will absorb that extra liquid as well.

Broccoli and Lemon Quinoa with Cashews and Shrimp

Ingredients
1 cup quinoa, rinsed
1 cup vegetable stock
3/4 cup water
1 head of broccoli, chopped into florets
1/2 poundish of shrimp, peeled and defined
salt and pepper
1/2 teaspoon dried parsly
1/4 teaspoon garlic powder
the juice of 1 lemon
1/4 cup fresh cilantro or parsley
1/4 cup cashews, toasted

Directions
1. Combine the quinoa, stock and water in a medium pot over medium-high heat. Bring it to a boil, give it one good stir, cover it and turn the heat down to low and let it simmer. When the water is almost fully absorbed, add the broccoli florets to the top and season with salt and pepper, do not stir, recover until the liquid is fully absorbed. When its done, squeeze 1/2 of the lemon over it.
2. Meanwhile, season the shrimp with the salt, pepper, dried parsley, and a little garlic powder.
3. Heat a large skillet with a little oil over medium-high heat. Add the shrimp and cook for 1-2 minutes on each side, they cook quick so don't leave them unattended.
4. Serve with cashews and fresh herbs over the the quinoa and squeeze the other lemon half over the shrimp.

Cauliflower Pizza and Pasta, Part 1

I could eat pizza every night and never get board. There are so many different crusts, sauces and topping combinations, the possibilities are endless. This cauliflower pizza differs from traditional pie in that the crust is made of grated cauliflower instead of dough. It has a light fluffy texture and with the sauce and cheese, tastes remarkably like classic cheese pizza. I gave a slice to my Italian dad without telling him what it was, and he declared it was delicious and asked me what bakery I picked up the dough from, he still doesn't know it was cauliflower. My Papa Gino's fanatic boyfriend also thinks it taste like the real thing and he even knows what its truly made out of.  I've been making this pizza for years, and because there is no dough you can serve it along side pasta without having a carb overload. Its also a wonderful trick to sneak more veggies into anyone's diet.

Cauliflower Pizza Crust
Ingredients
1/2 head of cauliflower
1 egg
1 clove of garlic
1/2T oregano
salt and pepper to taste

Directions
1. Preheat oven to 400. Grate the cauliflower. To do this I recommend a food processor but a cheese grater will also work but its time consuming and it can get dangerous, I've cut myself a few times on those.
2. If using a food processor you can throw all the other ingredients in a bowl and pulse to combine. If your making it without, use a medium size bowl and your hands.
3. Flatten the mixture into an 8x8in pan spritzed with cooking spray. Cook for about 10 minutes.
4. Top with sauce and cheese and cook until the cheese is bubbly

Notes
For a cheesier taste, mix a half  a cup of  shredded mozzarella into the cauliflower mixture (step 2).
The recipe can be doubled to fit a 9x11in pan.
The only drawback to this pizza is its hard to eat with your hands, you need a fork.