r a t a M an l p
ISSUE NO. 1
CATCHMAGAZINE.COM
VIKUNA 30 - 5 FEBRUAR BY ALINA VILHJALMSDOTTIR
CONTENTS 01
04
CREAMY MUSHROOM SOUP
WHITE BEAN MUSHROOM 'MEATBALL' SUBS
02
05
03
06
ROSEMARY AND GARLIC ROASTED SALMON
ROASTED CAULIFLOWER AND CHICKPEA TACOS
CREAMY GARLIC HERB MUSHROOM SPAGHETTI
LOADED SWEET POTATOES WITH QUINOA TABBOULEH
Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course. BOBBY FLAY
Creamy mushroom soup INGREDIENTS 15 large whole shiitake mushrooms 1 tablespoon olive oil
Prep time: 35 min Bake time: 40 min
1 tablespoon butter 1 onion, chopped 1 carrot, chopped 1 teaspoon thyme 1 teaspoon salt pepper to taste 2.5 cups water 1/2 tbls milk 1/2 tbls light cream 3 green onions, chopped (OPTIONAL)
DIRECTIONS 1) Slice mushrooms into bite-sized pieces.
4) Remove from heat and add the stock you
Heat 1 tablespoon olive oil and 1 tablespoon
just made (water with mushrooms, carrots,
butter in a large pan, add sliced mushrooms
onions)pulse with processor. Process the
and cook for about 10 minutes until
mixture until it achieves puree consistency.
mushrooms soften. Remove half of cooked mushrooms to a separate plate.
5) Add reserved cooked mushrooms that you removed to the plate earlier. Add 1.5 cups of
2) To the other half of mushrooms, remaining
half and half. Bring to boil, reduce heat to
in a large pan, add chopped onion, carrots,
simmer (low heat) and cook covered for 5
thyme, 1 teaspoon salt, pepper to taste.
minutes, constantly stirring. Add more salt and
Continue cooking vegetables for 10 more
pepper if desired. Your soup is done at this
minutes, until onions and carrots soften a bit.
point, or you can add chopped onions towards the end or use them as garnish, or skip them
3) Add 2.5 cups of water to vegetables
altogether (depends if you like green onions in
(mushrooms, carrots, onions) in the pan, bring
your soup).
to boil and boil on medium heat for 20 minutes. Some liquid should visibly evaporate, leaving reduced stock, but don’t let all water evaporate. add more water if that’s the case.
01
Rosemary and garlic roasted salmon INGREDIENTS 2 garlic cloves 1 tbs spoon rosemary sprigs
Prep time: 5 min Bake time: 12 min
1 1/2 to 2 pounds salmon, preferably Copper River Salmon* 1/8 teaspoon sea salt 1/8 teaspoon black pepper
DIRECTIONS 1)Preheat oven to 200°. 2) Peel and chop garlic and rosemary and set aside. 3)Place salmon on a parchment lined baking sheet. 4)Sprinkle with salt, pepper, rosemary, and garlic. 5) Place in the oven and roast for 12 minutes or until the salmon is flaky.
02
Roasted Cauliflower and Chickpea Tacos INGREDIENTS 2 teaspoons smoked paprika 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1 teaspoon sea salt 1 tablespoon fresh lime juice 1 tablespoon olive oil 1 tablespoon water 1 (15 oz.) can of chickpeas, drained and
Prep time: 10 min Bake time: 35 min For the Lime Crema: 1 cup plain Greek yogurt or sour cream 1/8 cup fresh lime juice 1/4 cup chopped cilantro Salt and pepper, to taste
rinsed 1 small head cauliflower, washed and cut into bite-size florets Corn tortillas 1 cup finely chopped red cabbage 1 large avocado, seed removed and diced Chopped parsley
DIRECTIONS 1) Preheat oven to 200 degrees. In a medium bowl, whisk together smoked paprika , garlic powder, onion powder, salt, lime juice, olive oil, and water. Stir in chickpeas and cauliflower
3. Take a corn tortilla and place roasted cauliflower and chickpeas on top. Top with red cabbage, avocado, and parsley. Drizzle lime crema over the tacos and serve!)
florets. 2) Place seasoned chickpeas and cauliflower on a greased baking sheet. Roast for 30-35 minutes, stirring occasionally during cooking, until chickpeas are slightly crispy and cauliflower is tender. Remove from oven and set aside. 3) To make the lime crema, place the Greek yogurt or sour cream in a small bowl. Add fresh lime juice and cilantro. Stir well. Season with salt and pepper, to taste.
03
White bean mushroom 'meatball' subs INGREDIENTS Prep time: 15 min 1 tbs olive oil
Bake time: 50 min
1 small yellow onion, diced 2 cloves of garlic, diced 8 oz button mushrooms, cleaned with dry towel and chopped 1 tsp salt 1 tsp oregano 1/2 tsp black pepper 1/2 tsp chili flake 1 15 oz can of white beans, drained and rinsed juice of 1 lemon 2 tbs fresh parsley, chopped 1 1/4 cups bread crumbs, split into 1 cup and 1/4 cup 1 25 oz jar of your favorite marinara sauce sub rolls parsley and chili flake for sprinkling Greens
DIRECTIONS 1) Preheat oven to 190 and line a baking sheet
4) Take a 1 tbs scoops of the 'meatball' mixture
with parchment paper. Heat a large skillet or cast
and roll it into a ball in your hands. Roll it
iron pot oven medium heat. Once hot, add olive oil
around in the bowl of seasoned bread crumbs
and onion and cook for five minutes.
and place it on the prepared baking sheet. Repeat until there is no 'meatball' mixture
2) Add garlic and mushrooms and cook for
remaining.
another two minutes. Stir in oregano, salt, pepper, and chili flake. Add white beans and lemon juice
5)Bake the 'meatballs' for 30 minutes. After 30
and stir, let the mixture cook for 1 more minute.
minutes flip them for even browning and continue to bake for another 20 minutes.
3)Add the white bean mushroom mixture to the food processor and pulse a few times until the
6)Add a jar of marinara sauce to the same pot
mixture comes together. Pour in the parsley and 1
you cooked the garlic in and heat over low
cup of bread crumbs and pulse a few more times
heat. When the 'meatballs' are cooked, place
until the mixture is well combined. Let the mixture
them in the warm marinara sauce.
sit for five minutes so the bread crumbs absorb some of the white bean mushroom mixture.
Place greens in toasted buns and top with
Meanwhile add remaining 1/4 cup bread crumbs,
meatballs, parsley, and chili flake.
1/2 tsp salt, and a pinch of pepper, chili flakes, and parsley to a bowl.
04
Creamy garlic herb mushroom spaghetti INGREDIENTS 8 ounces whole wheat pasta 4 tablespoons butter, divided
Prep time: 10 min Cooking time: 10 min
3 cloves garlic, minced, divided 16 ounces fresh mushrooms, sliced 2 tablespoons flour (or whole wheat flour) 1 teaspoon herbes de provence 1½ cups milk salt and pepper to taste 3 tablespoons olive oil additional ¼ cup water, broth, milk or cream ¼ cup fresh parsley (more to taste)
DIRECTIONS 1) Pasta: Cook the pasta according to package directions. Set aside and toss with a little oil to prevent sticking. 2)Mushrooms: Melt 2 tablespoons of butter over medium high heat. Add one clove of the garlic and saute for a minute until fragrant. Add the mushrooms and sauté for 5-10 minutes, until golden brown and softened. Set aside. 3)Sauce: Add the remaining 2 tablespoons of butter to the pan and melt again over medium high heat. Add the garlic and saute for a minute until fragrant. Add the flour and herbes de provence. Stir fry for a minute to cook out the flour taste. Add the milk slowly, whisking to incorporate. Let the mixture simmer until thickened. Season with salt and pepper. 4)Assemble: Toss the sauce, pasta, and mushrooms together. Add the olive oil and water as needed to keep the sauce from getting too thick. Stir in the parsley just before serving.
05
Loaded Sweet Potatoes with Quinoa Tabbouleh INGREDIENTS 4 Sweet Potatoes 1/2 cup (85g) Quinoa
Prep time: 10 min Bake time: 50 min
1 bunch Fresh Parsley 3-4 Fresh Mint Leaves 1 Red Onion 1 punnet Cherry Tomatoes 1 Tablespoon Lemon Juice 1 tablespoon Balsamic Vinegar 1 teaspoons olive oil 1 can Black Beans drained and rinsed 4 tablespoons Tomato Sauce such as marinara Cress for topping (optional)
DIRECTIONS 1) Bake the sweet potatoes at 180 degrees Celsius for 45 minutes, or until completely cooked through. 2) Meanwhile, boil the quinoa for 10-15 minutes until done, then drain. 3) Finely chop the parsley and the mint leaves and mix with the quinoa. Halve the cherry tomatoes, finely dice the red onion and add these to the quinoa mixture. 4) Add in the lemon juice, balsamic vinegar and olive oil and mix so that everything is evenly distributed. 5) Top the sweet potatoes with the quinoa mixture, some tomato sauce, black beans and the cress.
06