Quinoa filled Portobella Mushrooms

Stuffed Mushrooms are so versatile. Page 27 in Tastes & Treasures cookbook has a great version with Parmsean Cheese. This quinoa stuffed recipe sounded delicious too so we had to try it.

Quinoa-Stuffed Portobello Mushrooms
Ingredients

4 large portobello mushrooms with stems (4-5-in. diameter), divide
d
1/2 cup  uncooked quinoa

1 cup vegetable broth

3 tbsp balsamic vinegar, divided

1 small zucchini

3/4 cup canned quartered artichoke hearts, drained

4 green onions with tops

2 plum tomatoes

2 oz Asiago cheese

2 tbsp chopped fresh basil leaves

1 garlic clove, pressed

1/4 tsp coarsely ground black pepper

4 cups mixed greens salad blend

Directions
Preheat oven to 375°F. Line large sheet pan with foil. Remove stems from mushrooms; set caps aside. Chop mushroom stems to measure 1/2 cup. Place quinoa in strainer and rinse under cold water 30 seconds. Bring broth to a boil in 2-qt. Saucepan over medium-high heat; add quinoa and mushroom stems. Reduce heat to medium; simmer, covered, 15 minutes or until liquid is absorbed. Place quinoa mixture in bowl.
Meanwhile, remove and discard brown gills from the undersides of mushroom caps (see Tip below). Place mushrooms, rounded side down, onto pan. Generously brush 5 tsp of the vinegar in over both sides of mushrooms.
For filling, chop zucchini. Thinly slice artichokes and green onions. Seed and dice tomatoes. Grate cheese. Add zucchini, artichokes, onions, tomatoes, cheese, basil, pressed garlic, black pepper and 1 tsp  of the vinegar to quinoa mixture; toss thoroughly to combine.
Spoon filling evenly into mushrooms. Bake 20-25 minutes or until mushrooms are tender. Place mixed greens and remaining 1 tbsp vinegar in Mixing Bowl; toss to coat. Serve mushrooms with mixed greens.
Yield:
 4 servings of 1 filled mushroom, 1 cup greens
Nutrients per serving:
Calories 210, Calories from Fat 60, Total Fat 6 g, Saturated Fat 2.5 g, Trans Fat 0 g, Cholesterol 15 mg, Sodium 400 mg, Total Carbohydrate 29 g, Fiber 6 g, Sugars 7 g, Protein 10
Tips:
To clean mushrooms, wipe them with a damp paper towel. To prevent mushrooms from becoming soggy, do not clean them until ready to use.
When removing brown gills from underside of mushrooms, leave a small amount of the gills around the outer edge. This will help keep the mushroom caps intact when baking.
Thanks to Pampered Chef for the recipe.

Granola always popular

Note to self: Two year old granddaughter coming to visit. Must make Granola from Tastes & Treasures cookbook page 196. And double the recipe so I can freeze it!

Granola
Ingredients:
4 1/2 cups old fashioned oats
1 1/2 cups shredded coconut
1 1/2 cups pistachios
1 1/2 cups pecans
1 1/2 cups slivered almonds
1 1/2 cups sunflower seeds
1/4 teaspoon ground cinnamon
1 cup honey
1/2 cup packed brown sugar
1/2 cup molasses
1/2 cup (1 stick) butter
1 cup finely chopped assorted dried fruit (raisins, apricots, cranberries, dates)


Directions:
Preheat the oven to 350 degrees.
Mix the oats, coconut, pistachios, pecans, almonds, sunflower seeds and cinnamon in a bowl.
Combine the honey, brown sugar, molasses and butter in a saucepan and cook over medium heat until blended, stirring frequently; do not allow to boil.
Pour the honey mixture over the oats mixture and mix until coated. Spread the oats mixture on a greased baking sheet with edges.
Bake for 15 minutes or until the oats are golden brown, stirring frequently.
Spoon immediately into a heatproof bowl and stir in the dried fruit.
Store in airtight containers or sealable plastic bags in a cool environment for up to 2 months. Freeze if storing for longer than 2 months.  Makes 16 to 18 cups.
Hint - Do not let the granola sit on the hot cookie sheet.

Ballad of Arizona:History through Story and Song at AHS Museum

June 27
Tempe event – “The Ballad of Arizona: History through Story and Song”
7:00 p.m.
AHS Museum at Papago Park, 1300 N. College Ave., Tempe, AZ 85281 Phone: 480-929-9499.

This multimedia program features videos, songs, and stories that capture the special character of the Grand Canyon State. Award-winning musician Jay Cravath, who designed the event, says, “Audiences can think of the program as a Prairie Home Companion for Arizona.” Intermixed with live music and documentary footage, “The Ballad of Arizona” includes some of the more popular and unknown chapters of state history. Presentations are live or pre-recorded. Peter Iverson, an ASU Regents Professor, will explain why the rodeo is so important to Native communities. Author Dan Shilling will recount the tale of forester Aldo Leopold, who came to Arizona in 1909 and eventually wrote hundreds of essays that shaped modern environmentalism. Navajo poet Laura Tohe will tell the story of the Codetalkers, the American Indians whose coded language helped win the battle of the South Pacific during World War II. Miami High School’s improbable 1951 state basketball championship will be discussed by ASU Professor Christine Marin.

This event is free to the public and appropriate for all ages. Free parking at the museum.
Event is sponsored by AHS and made possible by a grant from the Arizona Humanities Council.

Arizona Republic article       http://www.azcentral.com/thingstodo/events/articles/20130620ballad-arizona-historical-society-museum-tempe.html?nclick_check=1.

Red White and Blue Trifle

Celebrate the 4th of July with this fabulous dessert. Lower in fat and calories than most trifles, this layered dessert is both beautiful AND delicious -- just right for that Fourth of July cookout!

We also like Desert Picnic Salad (Tastes & Treasures cookbook, page 132) thanks to Historymakers Kax and Bob Herberger's family memories of picnics.

Red, White and Blue Trifle



Ingredients:

One 8-oz. container Cool Whip Free (thawed)

1 sugar-free vanilla pudding snack with 60 calories or less 

Half of a 13-oz. angel food cake, cut into 1-inch cubes (about 5 cups cubed)

2 cups chopped strawberries

2 cups blueberries

2 cups raspberries



Directions:

In a medium-large bowl, thoroughly fold pudding into Cool Whip. 

In a large glass bowl (or trifle dish, if you've got one), evenly layer half of each ingredient: cubed angel food cake, Cool Whip mixture, strawberries, blueberries, and raspberries. 

Repeat layering with remaining ingredients. Serve, or chill until ready to serve!



MAKES 8 SERVINGS

Thanks to Hungry Girl for reduced fat and calorie recipe.

New plants at AHS Museum

Good to know that the native plants are thriving at AHS Museum at Papago Park.  Palo Verde trees and Red Yucca are part of the new courtyard landscape sponsored by the Historical League.

Cookbook selling at Sky Harbor airport

Prominently displayed at Earth Spirit in Terminal 4, the Historical League cookbook, Tastes & Treasures A Storytelling Cookbook of Historic Arizona, continues to be popular. It makes a great souvenir that all ages can enjoy with historic recipes, fabulous photos and food memories of Arizona Historymakers. Order also at www.HistoricalLeague.org or get it at Phoenix Sky Harbor airport.

CAA Artist and Historymaker Bill Owen passes

With great sadness we report the passing of one of our announced Historymakers, Bill Owen, Cowboy Artist of America.  Mr. Owen died unexpectedly on June 15, 2013.

In 2005, CAA Founding member and Historymaker Joe Beeler Cowboy Artist joined John Moyers, Bill Owen, Cowboy Artist, Fred Fellows ( Fellows Studios), Wayne Baize Western Art, John Coleman and Steve Todd met in the same corner of the Oak Creek tavern (now the Cowboy Club) where the CAA was formed 40 years ago.

Arrangements are
Saturday, June 29, 2013 @ 11:00 AM
Lifepointe Church
10100 E State Route 69
Prescott Valley, AZ
928-772-1360

In lieu of flowers Valerie Owen has asked that donations be made to the scholarship organization founded by Bill to help young people of the Arizona ranching community further their educations after graduating high school:

The Arizona Cowpuncher's Scholarship Organization, Inc. c/o George Vensel, Treasurer
PO Box 55
Patagonia, AZ 85624


Mr. Owen will be honored as planned at the Historymakers Gala on February 8, 2014, along with his fellow honorees at the Westin Kierland Resort.

www.HistoricalLeague.org