Aug 1, 2010

oyster mushroom po' boys

Family Favorite

Tonight we had Oyster Mushroom Po' Boys. In lieu of battered and fried, though, we make pan sear them with panko bread crumbs. The panko gets crispy and crunchy, the mushrooms get nicely seared and we save a bunch of deep-frying oil.

These sandwiches can be topped with either lettuce and tomato or cole slaw. We do the slaw with tartar sauce.

Mikel requested this - my oyster mushroom man - and the rest of us are thrilled when he does. When I first made these, I did batter and fry them, but over the years this has become tedious, not to mention unhealthy. It is so much better to deconstruct the mushroom and batter. The slaw adds a nice creaminess with the hot sauce, for those using it.

Cost Breakdown:
mushrooms : $10
panko: $1
bread: $2
cabbage, carrot, onion: $2
tartar sauce: $1
Total to feed a family of 6:

grilled vegetables

What better way to kick-off August summertime than with a delicious grilled vegetable plate? Grilling veggies is such a taste treat! There is nothing like it. The sweetness of the vegetables is enhanced with grilling and the smokiness of them has no parallel.

There are so many ways to serve these scrumptious grilled vegetables: between slices of bread with veganaise or hummus, chopped and mixed into a grain like couscous or quinoa, drizzled with balsamic reduction or just plain right of the grill. I also grilled some lemon and lime to be squeezed on the veggies after they cam off the grill.
Grilled citrus is  so exciting!

These are just basic grilled vegetables: sliced 1/4 in  thick, rubbed with some olive oil and sprinkled with salt and pepper. You can make them more regional or ethnic by adding certain seasoning or marinading them before grilling. Any way you like it is bound to be wonderful.

Cost Breakdown:
squash: $1
zucchini: $1
eggplant: $1
onion: $1
corn: $1
lemon and lime: $1
potatoes (leftover baked): $1.50
Total for a platter of grilled goodness: