The Intuitive Kitchen/TIK

Sunday Sept. 22nd is the first day of Fall, the perfect time of year for : right after the rain, the Autumn air is cooling, cravings for savory flavors are increasing... It begs the question, "O' mushroom; how do I love thee?" Truthfully, as a , I could happily eat them ANY way. *I get that not everybody is wild about them but I always endeavor to convert Haters whenever possible. Certain foods are def polarizing and these guys here are just so versatile I maintain hope that with the right yummy preparation, more minds and mouths could open to the possibilities...

While marinated/grilled mushrooms might be my fave way to have them, a simple braised/sautéed preparation is a close second. What I'm showing here are fresh trumpet and oyster mushrooms which I recently got at , fresh-picked and needing just a wipe w/a clean towel for immediate consumption.
Sooo, I melted some good quality unsalted butter in a skillet on low heat, tho' if avoiding dairy, light olive or avo oil works, then added and softened some minced shallot and a generous amount of fresh thyme.
Next, adjusting to medium heat, a splash of Worcestershire and a good sq**rt of soy sauce OR Bragg's Liquid Aminos, a fat pinch of dried sage, a bit of rosemary, a scant pinch of salt and a generous grind of black pepper. Stirring often, things start smelling awesome, browning/reducing and making a yummy base for a sauce. We then de-glaze that good stuff with a nice splash of Marsala or sherry, scraping/stirring the bits. Increasing the heat to high, add the mushrooms, stir to coat and quickly cook.
Once they look/feel almost ready to serve, reduce the heat to low, allow things to calm down a bit and add a splash of cream or plain/unsweetened oat milk. After stirring well to incorporate and 2 mins. to simmer, the Marvelous Mushroom Meltdown is good to go [in my mouth]!! Served w/chopped fresh parsley over fresh spinach w/ crusty bread and a nice cheese: perfection.
ENJOY foraging... 😘

So much fun: homemade ! This is a great Sunday family activity...
I recently did a Private Instruction sesh and this was on the menu: easy, versatile, cost-effective and delicioso!
It had been awhile so I did this practice batch at home and had some fun playing with shapes and colors, ended up looking like the perfect Easter meal. lol You can go traditional with no color or get fancy and creative with flavors and textures like I did using turmeric for the yellow, beets for red/pink, for green(ish)...endless pigment possibilities! For some drama with black, squid ink is traditional but pricey whereas activated charcoal does the job for less.
Remember: this is not pasta but wee , easily made gluten-free as seen here with a GF flour which is just a binding element.
Here's the very simple recipe I used:
- 2 # taters, pref russet, others too sticky with higher water content
- 1 egg ( for vegan you can use egg replacer)
- 1 tsp good salt
- 1 c flour
*I steamed the potatoes as I never boil them: better nutrition, faster, less resources. Then I dried them out with just a couple of minutes in a hot oven or you can just bake them.
Next, a gives the best texture.
On a lightly floured surface, lay out taters, apply salt and gradually incorporate the flour until the mix holds together well and is not sticky. You may not need all of it or you may need a bit more; this is a rather inexact science, friends...
It is recommended to let the dough rest for at least 20 minutes before gently rolling into "snakes".
Cut into small segments, mark with fork tines and set aside for another few minutes. (can be frozen)
Drop into salted boiling water, allow to float for another min or two.
Serve with your choice of sauce and toppings. We did two treatments: one on a a bed of spinach with a Creamy Wild Mushroom Sauce (using this time for a dairy-free pref) and the other was a Fresh Tomato Aglio-Olio sauce with fresh oregano and basil. Nomnomnom...
Questions? LMK!

We're heading Back-to-School for our next - BTS Soup! Join us at for more easy, tasty, good-for-ya, dorm room cooking! Sign up now! (Link in bio)

"ZOBO!!" Not only is this delightful Nigerian beverage delicious and a beautiful color but it's fun to say, too! I am joyfully exclaiming the playful name it's known by as I am pouring it... and then happily sipping. 😋
I just recently learned of this healthful, tasty and easy-to-make drink, which can be served hot or cold. Simply simmer all ingredients for about half an hour and serve hot or cool and serve chilled.
I had the pleasure of doing an African-themed for Island at their .
We also had a really yummy Senegalese Yam & Peanut Soup, definitely the winner of the day. And I tried my hand at making , a favorite staple with every meal, typically made with flour, kind of a moist, airy cross between a crepe and a tortilla and used like an edible utensil to scoop food from an injera-covered plate, soaking up the sauces and flavors for a fantastic finish to a meal. It can also be torn into small pieces and mixed as a salad called with fresh tomatoes and just a sprinkle of it's nice light EVOO-based dressing.

Look up these and other fun meal ideas to expand mind and palate! LMK of any questions



**BTW, tomorrow is the last day to register for my next awesome , "Back-to-School Bowls", happening this Thursday 8/21 at &Main in Warren, RI.
(PSSSTT!! Take advantage of the Screamin' Summer Sale while it's hot! 😘)
(site link above)
*Extra Bonus: come to our next H&M 'Market this Wednesday and get 10% off on your next TIK purchase, just for showing up for the good time! 😁