Family vacations can be inspiring on so many levels. Recently we went to visit family in the Midwest, and while we were there, my stepmom introduced me to Honey Vinegar. As soon as I came home I ran over to Epicurean Olive Oil and Balsamic Vinegars and brought home some new ingredients to play with. Tonight we used the honey-ginger white balsamic vinegar and blood orange olive oil to marinate baby portabellas. They were amazing, paired with kale that was steamed and then tossed in a miso-ginger dressing. Top it off with some quinoa, and we had a pretty delectable meal. If you don’t have specialty vinegars lying around, this would still work very well with rice wine vinegar and olive oil. If you would rather not use any oil and save yourself some fat and calories, simply omit the oil altogether and it will still turn out great!
Honey-Ginger Baby Bellas
6 Baby Portabellas or large stuffing mushrooms, sliced
1 Tablespoon blood orange olive oil
2 Tablespoons honey-ginger white balsamic vinegar
a splash of soy sauce
salt and pepper, to taste
1.Preheat oven to 350 degrees. Toss ingredients together in a large bowl, then spread out in a single layer on a baking sheet. Bake for 10-15 min.
Steamed Kale w/Ginger Miso Dressing
Dressing recipe is adapted from one featured in The New York Times on July 22, 2009, which was adapted from How to Cook Everything by Mark Bittman
1/3 cup water
1/4 cup rice wine vinegar
3 tablespoons mild miso (yellow or white)
1 tablespoon sesame oil
1 medium carrot, roughly chopped
1 tablespoon honey or agave nectar
1 inch piece of ginger, peeled and cut into smaller pieces
salt and pepper, to taste
1 large bunch kale, roughly chopped
1.Put all ingredients (except kale, salt and pepper) into a mini food processor or blender and process, or blend, until dressing reaches desired consistency (1-2 minutes). Taste and adjust seasoning to taste.
2.Bring 1/2 cup water to a boil in a large pot. Add kale, reduce heat to a simmer, cover and steam 5-7 minutes. Drain and toss with dressing (there will be quite a bit if dressing left over).
If you’ve never cooked quinoa (pronounced keen-wah), don’t be intimidated. It is easier than cooking rice! FYI: quinoa should always be rinsed before using.
Add 1 cup quinoa (rinsed) and 2 cups water to a medium saucepan. Bring to a boil, then reduce heat to low. Cover and cook for 20 min. Done!
4 thoughts on “Honey-Ginger Baby Bellas with Ginger-Miso Kale and Quinoa”
This sounds soooo good! I’ve never seen blood orange olive oil … do you infuse the olive oil with blood oranges or buy it that way?
I’ve never tried doing it myself, but you can buy it. You can get it via the link on the blog post, http://www.epicureanoliveoils.com. Other sites I know of that sell flavored olive oils include http://www.pasolivo.com, and galenagarlic.com
Thanks so much for providing the link! I appreciation it!
yum! I love baby bellas – this looks fantastic 😀 sounds like a great combination