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I still had all the video shots I took for Dr. Oz on my computer and I've been meaning to put them on Youtube for... well.. a year. (Oops).
(I'm terrible about never getting around to things when I have the mentality "when I get around to it." I find setting due dates not only keeps me accountable, it spurs me into action!)
Anyway, these videos were the last I had prerecorded so today, here is your final teaser cooking video BEFORE I start my cooking show! (You can read all the details here -- but note that the show is starting in November, not October.)
Woot! (I'm really excited).
Tune in next Sunday for the first episode!
Meanwhile, enjoy watching me cook up some mushrooms!
p.s. If you haven't tried them yet, you must make these Portobello steaks. They're so easy and delicious. They're a fave of my parents and our meal plan users.
(Here's a link to watch the video on YouTube)
The perfect vegan substitute for steak.. or just a fine recipe for portobello mushrooms! So juicy... and delicious! These babies are also good on the grill!
2 whole portobello mushrooms
½ whole small onion, diced
1 whole garlic cloves, minced
1 cup mock beef broth
3 tbsp basalmic vinegar
1 tbsp mirin or sherry
1 tsp thyme
1 tsp chives (optional)
½ tsp basil
Line a large frying pan with a thin layer of broth. Remove stems from mushroom and set aside. Add onion and garlic and cook for 2 minutes over high heat. Add remaining ingredients, except for the mushrooms, and turn to medium. Add mushrooms, cover and cook for five minutes. Gently flip mushrooms over and cook for 5 minutes more, adding more broth as needed to prevent sticking or burning. Plate mushrooms and spoon leftover juices on top.
Chef's Note: Water may be substituted for the broth.