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6 . January 2014

Balsamic Marinated Roasted Portabella Mushrooms

yIELD: TWO TO THREE sERvIngs

4 Large Portabella Mushrooms, stems removed /reserved, gills removed 2 cloves Garlic, minced 1 teaspoon Fresh Thyme, chopped 2 tablespoons Balsamic Vinegar 6 tablespoons Olive Oil, add extra as needed. Kosher Salt and Pepper to taste

In medium bowl, combine garlic, thyme, and balsamic vinegar. Slowly drizzle the olive oil into the bowl whole while whisking furiously. Add the salt and pepper to taste. Marinate the mushrooms in the vinaigrette for at least one hour. Preheat oven to 375 degrees. Heat a skillet on medium-high heat. Add about 1 tsp. olive oil to the pan. Sear the mushroom caps on both sides till slightly brown. Reserve any left over marinade. Place the seared mushroom caps on a baking sheet and cook in the oven until the mushrooms are tender and cooked through, about 20-30 minutes. Remove from the oven, place back in the marinade and refrigerate until ready to use.

Black Bean HummusyIELD: TWO cups

16 oz. Black Beans, cooked and drained, reserve liquid 2 tablespoon Extra Virgin Olive Oil 1 tablespoon Fresh Cilantro, chopped, or 1 tsp. dried 2 teaspoons Lime Juice teaspoon red chili flakes 1 clove Garlic, finely minced 1/8 cup chopped Red Bell Pepper 1/8 cup chopped Red Bell Onion 2 teaspoons toasted Cumin Kosher Salt and Pepper to taste

Combine all ingredients in a food processor and process until smooth. Add liquid as need for desired consistency. Adjust the seasonings as needed. If you do not have a food processor or blender: Using the back of a large spoon, mash the beans until they make a paste. Add the remaining ingredients and mix well.Tip: If purchasing canned beans, look for no-sodium or low-sodium. Drain and Rinse beans throughly and use water or chicken stock to adjust the consistency as needed. If using dried beans, soak over-night or quick soak by adding the beans to cold water, bring them to a boil, cover, turn off the heat and let them soak for 1 hour. Either way, drain the water from the first boil, add cold water back to the pot and season with onion, garlic, bay leaf, sprig of thyme, pinch of peppercorns and kosher salt.

Food for thought

AdvertoriAl

r. Meenakshi Budhraja is a practicing physician and a culinary instructor at Pulaski Technical College Culinary Arts and Hospitality Management Institute. One of the few female Gastroenterologists in the state of Arkansas, her focus is on preventing illness by promoting health through a good diet and proper nutrition. Acquiring

culinary skills can go a long way in improving the health of families. Although much attention is given to prevention of colon cancer by removing polyps via colonoscopy, true primary prevention of colon cancer starts in the kitchen. Approximately a third of colon cancer can be prevented by eliminating red meat from the diet. A diet rich in a

variety fruits, vegetables and whole grains (and low in animal products) prevents heart disease, diabetes, obesity, certain cancers and maybe even Alzheimers disease.

Learning to cook delicious and nutritious meals can allow you to take your health in

your own hands. So why outsource your health?

Come and cook with us!!!

Dr. Meenakshi Budhraja 11321 Interstate 30 Little Rock, AR 501.455.7009 501.227.7688

aymag.com . 7

Balsamic Marinated Roasted Portabella Mushrooms

yIELD: TWO TO THREE sERvIngs

4 Large Portabella Mushrooms, stems removed /reserved, gills removed 2 cloves Garlic, minced 1 teaspoon Fresh Thyme, chopped 2 tablespoons Balsamic Vinegar 6 tablespoons Olive Oil, add extra as needed. Kosher Salt and Pepper to taste

In medium bowl, combine garlic, thyme, and balsamic vinegar. Slowly drizzle the olive oil into the bowl whole while whisking furiously. Add the salt and pepper to taste. Marinate the mushrooms in the vinaigrette for at least one hour. Preheat oven to 375 degrees. Heat a skillet on medium-high heat. Add about 1 tsp. olive oil to the pan. Sear the mushroom caps on both sides till slightly brown. Reserve any left over marinade. Place the seared mushroom caps on a baking sheet and cook in the oven until the mushrooms are tender and cooked through, about 20-30 minutes. Remove from the oven, place back in the marinade and refrigerate until ready to use.

Black Bean HummusyIELD: TWO cups

16 oz. Black Beans, cooked and drained, reserve liquid 2 tablespoon Extra Virgin Olive Oil 1 tablespoon Fresh Cilantro, chopped, or 1 tsp. dried 2 teaspoons Lime Juice teaspoon red chili flakes 1 clove Garlic, finely minced 1/8 cup chopped Red Bell Pepper 1/8 cup chopped Red Bell Onion 2 teaspoons toasted Cumin Kosher Salt and Pepper to taste

Combine all ingredients in a food processor and process until smooth. Add liquid as need for desired consistency. Adjust the seasonings as needed. If you do not have a food processor or blender: Using the back of a large spoon, mash the beans until they make a paste. Add the remaining ingredients and mix well.Tip: If purchasing canned beans, look for no-sodium or low-sodium. Drain and Rinse beans throughly and use water or chicken stock to adjust the consistency as needed. If using dried beans, soak over-night or quick soak by adding the beans to cold water, bring them to a boil, cover, turn off the heat and let them soak for 1 hour. Either way, drain the water from the first boil, add cold water back to the pot and season with onion, garlic, bay leaf, sprig of thyme, pinch of peppercorns and kosher salt.

Food for thought

AdvertoriAl

r. Meenakshi Budhraja is a practicing physician and a culinary instructor at Pulaski Technical College Culinary Arts and Hospitality Management Institute. One of the few female Gastroenterologists in the state of Arkansas, her focus is on preventing illness by promoting health through a good diet and proper nutrition. Acquiring

culinary skills can go a long way in improving the health of families. Although much attention is given to prevention of colon cancer by removing polyps via colonoscopy, true primary prevention of colon cancer starts in the kitchen. Approximately a third of colon cancer can be prevented by eliminating red meat from the diet. A diet rich in a

variety fruits, vegetables and whole grains (and low in animal products) prevents heart disease, diabetes, obesity, certain cancers and maybe even Alzheimers disease.

Learning to cook delicious and nutritious meals can allow you to take your health in

your own hands. So why outsource your health?

Come and cook with us!!!

Dr. Meenakshi Budhraja 11321 Interstate 30 Little Rock, AR 501.455.7009 501.227.7688

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Retirement looks good

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Close to Four of Arkansas Best Medical Facilities

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Join Us Live for Dinner and a Show

Tuesday Nights @ Starving Artist Cafwww.talesfromthesouth.com

Whats Your Story?

photo courtesy of peggy estes

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32 . January 2014

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Visit our new showroom - 10725 Otter Creek East Blvd.

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Sales 501.943.3667 | Service 501.455.3667

Visit our new showroom - 10725 Otter Creek East Blvd.

www.royaldoors.com

heatilator.com

NDI35 Direct VentGas Insert

Pine Bluff Overhead Door 870.247.2502 Royal Overhead Door - Springdale 479.927.9990

Trade in your gas logs for up to $250 toward the purchase of a Heat n Glo or Heatilator Gas Insert

NGBRI ON THE HEAT

34 . January 2014

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CheCk o

ut

The New

aymag.com

AY MAgAzines Website is noW responsive!Big screen, little screen, phone, ta Blet, computer, whatever!Youl l f ind that no matter what d igital tool youre using, our updated web site makes i t easier to read, nav igate, comment, browse, enter contests and all the other th ings you do on aymag.com.

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2014

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Living O p t i O n s<

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Living O p t i O n s<

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fox Ridgesenior Living