Posts Tagged ‘Recipes for Kids’

Mushroom and White Bean Tostada

There are some recipes that just make you happy from the inside and out. Kristen from Dine and Dish found joy in this vegetarian Mushroom and White Bean Tostada that will have ardent meat eaters asking for seconds.

Serves: 4-6

Ingredients:

1 Tablespoon butter
1 Tablespoon olive oil
8 ounces sliced mushrooms, cleaned and patted dry
2 cloves garlic, minced
1 pinch Kosher salt
1 15.9 ounce can Great Northern Beans, drained and rinsed
1 cup romaine lettuce, chopped
1 tomato, seeded and diced
1/4 cup shredded Swiss cheese

For the tostada shells:

4-6 flour tortillas, fajita size
1/4 cup vegetable oil

Directions:

  1. Heat a saucepan over medium heat. Add olive oil, butter and mushrooms. Sauté for 5-10 minutes or until mushrooms release their moisture and begin to shrink. Continue cooking until most of the liquid has evaporated.
  2. Add minced garlic, Kosher salt and Great Northern Beans. Stir and cook over medium heat until mixture is heated through.
  3. In the meantime, heat vegetable oil over medium heat in a large skillet. Using tongs, place a flour tortilla in the oil. Fry for 30 seconds or until tortilla turns a light brown. Use tongs to flip the tortilla onto the other side, cooking for 15-30 seconds, until brown. If bubbles form, poke with your tongs to burst. Repeat with remaining tortillas, turning down the heat if the tortillas brown too fast.
  4. Using tongs, carefully remove each tortilla from the oil and place on a paper towel to drain.
  5. To assemble each tostada, place one tortilla on a plate. Top with a handful of lettuce, one spoonful of mushroom and bean mixture and 1 spoonful of diced tomatoes. Finally, sprinkle with Swiss cheese. Serve hot.

Baked Mushroom Mac ‘n’ Cheese

Good for lunch or dinner, this mac N cheese bursts with flavor and adds vegetables to a family favorite.

Yield: 4 as a main dish, or 6 as a side dish

Serving Size: 1/2 cup prepared

Preparation Time: 25 minutes

Cooking Time: 30 minutes

Ingredients

4 ounces (about 2 cups) elbow macaroni, uncooked
1 tablespoon olive oil
1 pound white button mushrooms, sliced
4 tablespoons butter
4 tablespoons all-purpose flour
1 teaspoon salt
2 cups milk
1 cup shredded mild cheddar cheese
1 cup shredded mozzarella cheese
1/4 cup fresh breadcrumbs

Directions

Preheat oven to 350°F. Cook pasta according to package directions.

While pasta cooks, heat olive oil in large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip mushrooms and cook about 5 minutes more, until other side is same color.

Melt butter in a large saucepan and stir in flour. Cook for a minute or two to slightly toast flour. Stir in salt and whisk in milk. Bring to a low boil over medium-high heat, stirring occasionally to slightly thicken sauce, for about five minutes. Remove from heat, whisk in cheeses and stir to melt. Stir in mushrooms and pasta and transfer to three-quart baking dish. Sprinkle with breadcrumbs.

Place dish on baking sheet and bake until cheese bubbles around the edges, about 30 minutes. Remove from oven and let rest for about five minutes. Serve warm.

Nutrition Facts

Calories: 910; Total Fat: 35g; Saturated Fat: 21g; Cholesterol: 95mg; Sodium: 1360mg; Protein: 39g; Total Carbohydrate: 106g; Dietary Fiber: 4g