Monday, October 10, 2011

Ch-Ch-Ch-Changes: Another Day, Another Guest Post

Note: My evening meeting went a little later than anticipated, so instead of eating leftovers, the hubs opted to take it upon himself to prepare tonight's planned dish. He has also officially dubbed himself "Chef Hubs." Here is his guest post.


The world has seen some mind-boggling transformations over the years.  A quick rundown of these switcharoos must include Cassius Clay becoming Muhammad Ali, Russia becoming capitalistic, and the Browns becoming… the Ravens?   Forget these mild changes, though, because what is going on in our household is something on a much larger scale.  Think Eminem releasing a Christian soft rock album.  Envision Barack Obama becoming the new leader of the Tea Party.  Imagine Derek Jeter rocking a Red Sox hat.

You get the picture.

Well, this is the type of transformation going on as Chef Hubs, a strict carnivore in every sense, has become a convert to Meatless Mondays.  Don’t get me wrong.  In no way am I switching over to become a vegetarian (or as I like to call them “veteranarians”).  I am, however, enjoying the weekly forays into the dark side of meals without meat.  Tonight’s dinner was no exception as we put a little mushroom ragu into action.  Delish!

Note: For all of his guest posting/switcheroo-ing activities, Chef Hubs still refuses to type in the actual recipe. Howevs, I much appreciate his kitchen initiative. I also super-appresh his selection of the Bowie video above. While not my beloved Beatles, Mr. Bowie holds a spot in my classic rock heart (along with Zep, Stones, and many others not of this century).

Portobello Mushroom Ragu
Source: Clean Eating, May/June 2010

  • 2 tbsp olive oil
  • 1 medium red onion, diced
  • 2 cloves peeled garlic, minced (used refrigerated)
  • 2 6-oz pkg portobello mushrooms, diced
  • 1/2 tsp dried thyme
  • 1 15-oz can chopped plum tomatoes (used no-salt added diced)
  • Sea salt/pepper to taste (skip)
  • Heat olive oil in large pan and saute onions until lightly browned.
  • Add garlic, saute for one minute, then stir in 'shrooms and thyme. Continue to cook over high heat until the mushrooms have softened and given off their juices, 2-3 mins.
  • Add tomatoes and cook until mixture thickens, about 10 mins. Serve over whatever (we served over whole wheat rotini).
Yield: 6 servings (3/4 c. serving)
Per serving: 92 calories; 5g fat (1g sat); 10g carbs; 3g fiber; 3g protein; 238mg sodium; 1g choles

Chef Hubs did a great job with this one - despite my bit of concern over his chopping/dicing skills. The ragu has a lot of texture, so you don't really miss the protein. The kid did not sample this recipe as I got home a little too late and he was already plowing through a five-star PB&J meal.

Three Forks

About 1 c. ragu - hungry tonight!

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