Portobello Mushroom Pizza

I saw this idea in a magazine.  I had to try it because I love pizza!  Now I can make my pizza and eat it too,  without guilt!

Preheat oven to 400 degrees

Wash mushrooms and remove center stem.

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Fill the inside with sauce,  cheese and veggies of your choice.   I made this batch with spinach, broccoli, green peppers and fresh mozzarella.

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Bake for 15 minutes.  Then enjoy!

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Guilt-free pizza!  So easy and fast.

March 29, 2011
Food, Recipe


QueenEarth at Terra Cafe

In my spare time, I am a musician, among other things. Every Friday, I have the pleasure of playing a lunch gig at Baltimore’s Terra Cafe (101 E 25th St.) from 12-2pm. This restaurant is one of my favs for food, atmosphere, and for their support of local musicians and artists. I have a good relationship with those guys (my boys work hard), so good that they gave me an original sandwich creation.

This is the QueenEarth!!!

bakedQEsand1 300x225   QueenEarth at Terra Cafe

QueenEarth fish Sandwich from Terra Cafe (101 E 25th St)

The famous Terra Cafe fish sandwich (I call it famous because any patron who visits the place will be eating a fish sandwich or they will wish they had ordered it when they see your plate), baked or fried, on a bed of leafy greens and tomatoes with a light layer of chipotle mayo, all served on a fresh baked sub roll. You can add cheese. What makes it a QueenEarth vs regular fish sandwiches? I add a healthy serving of sautéed spinach, mushrooms, and onions. It’s heavenly.

I usually order the potato salad (it tastes like Mom’s) but I was urged to try the yams. They make them with pineapple!! Need I say more?


If you order a QueenEarth sandwich, you can also get my EP, Introducing . . . QueenEarth for half price. That’s a helluva deal 🙂

I forgot to mention the desserts. Cakes and pies!! WORD!!

cakesandpies 300x225   QueenEarth at Terra Cafe

Terra Cafe Dessert Selection



March 18, 2011
Food, Restaurants


Anything Stew

stewpot 300x225   Anything Stew

Anything Stew

Garlic, ginger, onion, sweet potato, mushrooms, kidney beans, broccoli, cauliflower, carrots, cumin, curry, salt, pepper, thyme, basil, oregano, LOVE 🙂

I like to add chicken or beef to my soups. It’s great with cornbread on the side. I love getting a huge bowl of veggies and protein 🙂

March 15, 2011


Baked Polenta with Provolone, Roasted Peppers, and Mushrooms

wpid 2011 03 11 19 39 45 391   Baked Polenta with Provolone, Roasted Peppers, and Mushrooms

Amazing vegetarian deliciousness…all the ingredients in the title, throw in some savory spices like rosemary & thyme. Side of yummy kale chips. Prep time: 25 minutes. Cook time: 1 hour 10 minutes.

Can start with a savory bowl of Erin’s Broccoli & White Bean Soup.

LAYER 1 Polenta:
8 cups water
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 cups polenta (dried version)
1/4 cup roasted red peppers, well dried and diced (used raw red peppers and they worked just fine)
1/4 cup Wisconsin Parmesan Cheese, grated
2 tablespoons butter
1 teaspoon red pepper flakes

LAYER 2 Mushrooms:
1 tablespoon butter (extra virgin olive oil substitute)
4 cups (8 to 10 ounces) sliced fresh mushrooms, e.g. mixture of portobello, cremini, shitake
1 teaspoons garlic, minced
1 cup heavy cream (skim milk substitute)
1/2 cup parsley, minced
1 tsp Salt
1 tsp Pepper

LAYER 3 Provolone:
10 to 12 thin slices (8 ounces) Wisconsin (or original) Provolone Cheese

  1. Preheat oven to 375°F (190°C).
  2. For Polenta: In deep saucepan, bring water, salt, pepper, rosemary and thyme to rolling boil. Add polenta in slow, steady stream, stirring constantly. Reduce heat to medium and continue stirring 5 minutes. Add diced red pepper. Reduce heat to low and cover. Cook 45 minutes, stirring occasionally. Add Parmesan, 2 tablespoons butter and red pepper flakes. Stir well; set aside.
  3. For Mushrooms: Melt butter in skillet. Add mushrooms and garlic. Cook 10 minutes, stirring occasionally. Add heavy cream, parsley, salt and pepper. Cook at gentle boil until cream reduces and thickens, 10 to 15 minutes.
  4. Butter 9 x 13-inch baking dish and spread half the polenta over bottom. Cover with half the slices of provolone, tearing slices to fit when necessary. Spread mushrooms over. Spread remaining polenta over and top with remaining provolone slices.
  5. Bake about 15 minutes or until cheese melts, browns slightly and casserole is hot.
  6. Let sit until the polenta sets and can be cut in servings (it will still be quite soft).

Serves 24 as an appetizer, 8 to10 as an entrée.


Source: http://www.cooksrecipes.com/mless/baked_polenta_with_provolone_roasted_peppers_and_mushrooms_recipe.html

March 11, 2011
Food, Recipe