Delicious Portabellos!

[Clodfobble]

A bit of backstory: since having the baby, I've officially taken over cooking duties in the household. It just made sense; I'm home during the day to thaw/prepare ingredients, I'm already the one doing the grocery shopping, it's a pain to drag a baby to a restaurant, we don't need to be eating out if I'm not getting a full-time paycheck, etc. etc. None of these arguments, however, took into account the fact that I was a terrible cook, due to an utter lack of enthusiasm about food in general. I honestly think that I have under-sensitive tastebuds. I've never much cared what I ate, just put it in front of me and let's get on to something more interesting. I am one of those people who frequently forgets to eat.

Anyway, over the course of a few months I was finally able to settle into a routine that works for me, including a (laughably complex) system to organize my recipes and determine what I'm making on a given day. And sometime in the last few weeks, I actually crossed the line into enjoying the process ever-so-slightly. All of which leads me to the fact that I made a really good meal last night.



Disclaimer: the recipe was taken from an episode of "Rachel Ray's 30 Minute Meals" on the Food Network. This does not change the fact that I successfully made it. If I can do it, anyone can!


1 lb. baby portabello mushrooms, coarsely chopped
2 Tbs. balsamic vinegar
2 tsp. Dijon mustard
2 large, firm tomatoes

Cut the tops off the tomatoes and core them with a spoon so you are left with two tomato "bowls." Season the insides with salt/pepper if desired. Sautee mushrooms in a little olive oil until cooked through, about 8-10 minutes. Mix balsamic vinegar and mustard, pour over mushrooms and toss to coat. Spoon mushrooms into tomatoes and serve warm.


Only four ingredients, and so tasty! Obviously it's not enough for a whole meal, but I paired it with a couple of steaks; just stuck 'em in the broiler for 20 minutes and they were ready.