Soy Glazed Vegetables with Crispy Fried Shitake Mushrooms

When I left you, I was gearing up for my last day of work and I was a blubbering emotional wreck.

Friday morning I woke up thinking it was going to be a hard day, but it was the exact opposite. I had this overwhelming feeling that I was doing the right thing and had made the right choice.

I am happy to report that I was lucky enough to feel the same way again this morning. And even better, I felt even more confident when I left my first day of work.

The new job feels totally right for me and I can’t wait till all the newness is over and I get to settle into my work.

And now I challenge you to try something new. This dish might sound odd, but it tastes amazing.

You will need…

1 tablespoon olive oil

1 pound medium turnips, cut into ¾ inch wedges

1 pound medium radishes, quartered

¼ cup honey

2 tablespoons soy sauce

1 tablespoon fresh lemon juice

½ pound chard (Swiss, red, rainbow), stems discarded and chopped

2 cups crispy fried shitake mushrooms

Start by heating the oil in a large skillet until the oil is hot.

Add in the turnips and radishes and cook over medium high heat.

Cook the veggies until they are lightly browned on all sides and slightly tender. About 10 minutes.

Add in the honey and cover, stirring until the vegetables are glazed. About 5 minutes.

Add the soy sauce and cook until syrupy. About 5 minutes.

Add in the lemon juice and chard and cook just until the chard is wilted. About 2 minutes.

Raise the heat and cook until all the liquid has evaporated. About 2 minutes.

Remove the veggies form the heat and toss them in a serving bowl with the mushrooms and serve hot.

Love and Beer Floats

Angela 

Soy Glazed Vegetables with Crispy Fried Shitake Mushrooms 

1 tablespoon olive oil

1 pound medium turnips, cut into ¾ inch wedges

1 pound medium radishes, quartered

¼ cup honey

2 tablespoons soy sauce

1 tablespoon fresh lemon juice

½ pound chard (Swiss, red, rainbow), stems discarded and chopped

2 cups crispy fried shitake mushrooms

Start by heating the oil in a large skillet until the oil is hot.

Add in the turnips and radishes and cook over medium high heat.

Cook the veggies until they are lightly browned on all sides and slightly tender. About 10 minutes.

Add in the honey and cover, stirring until the vegetables are glazed. About 5 minutes.

Add the soy sauce and cook until syrupy. About 5 minutes.

Add in the lemon juice and chard and cook just until the chard is wilted. About 2 minutes.

Raise the heat and cook until all the liquid has evaporated. About 2 minutes.

Remove the veggies form the heat and toss them in a serving bowl with the mushrooms and serve hot. 

Spaghetti with Swiss Chard

In attempt to branch out, I have started trying to incorporate ingredients into my weekly dinner parties that I have never had before. Usually they are from the produce department at Whole Foods Market where I often stand, jaw grazing the floor in astonishment at how many things I HAVEN’T tried.

When was the last time you incorporated daikon into your dinner time? If you have an answer other than never, please send me a recipe. I would love to try some daikon.


Last week I decided to go with Swiss chard. Mainly because the stems are rainbow colors.


Priiiiiiiittttttttttaaaaaaaaayyyyyy.

I decided to start out with a pasta dish. Half because I only wanted to make one things for dinner after Lish and I went back to swim practice last week after a six month absence and half because I was scared it would be gross and I would need to mask it with lots of other flavors.

Yeah. Lish and I tried to go do a high intensity swim workout after a six month break.


I’m still recovering.

So, chard turned out to be not so bad. It’s super healthy and it has a much more mild taste than kale. But it has a more aggressive taste than spinach. When I cooked it down it was super mild and a great addition to this super flavorful pasta.

Lish literally wouldn’t stop saying, “Ange, this is soooo flavorful.”

To get your roommate to say that, you will need…

1 tablespoon olive oil
2 onions, thinly sliced
2 bunches Swiss chard, trimmed and chopped


3 garlic cloves, minced


1 (14 1/2-ounce) can diced tomatoes with juices
1/4 cup dry white wine
1/4 teaspoon dried crushed red pepper flakes
Salt and pepper
8 ounces whole-wheat spaghetti
1/4 cup pitted kalamata olives, coarsely chopped


2 tablespoons freshly grated Pecorino cheese
2 tablespoons toasted pine nuts

Heat the oil in a heavy large frying pan over medium heat. Add the onions and sauté until tender, about 8 minutes.

Add the chard and sauté until it wilts, about 2 minutes.

Add the garlic and sauté until fragrant, about 1 minute.


Stir in the tomatoes with their juices, wine, and red pepper flakes.


Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper.


Meanwhile, bring a large pot of salted water to a boil.


Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti.

Add the spaghetti to the chard mixture and toss to combine.

Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts and serve.


Now CHAAAAAAAAAARRRRRRRRRRRDDDDDDDDDDDD!


Get it.

Like Charge?

Ok, not my best joke. I’ll try harder next time.

Love and Beer Floats
Angela