I've seen these everywhere.... Pinterest, the Food Network, various blogs. It's no longer a fresh or new idea, but it is a good one and it was finally my turn to take on the project and clean up my spice pantry. My lazy susan spice rack was getting out of control. Something had to be done!
I loved the idea of the magnetic spice racks especially because I've become quite fond of buying only what I need of spices in the bulk bins at Whole Foods. After all, it's kind of silly to buy a $4 jar of spices for a meal you only make once in a blue moon. I much prefer 50 cents worth and to know it's fresh. It costs less in the long run, in my opinion. But having a bunch of flimsy little plastic pouches laying around isn't practical.
With this system, I only need to buy a little of the spices I don't use often (enough for say tonight's meal and maybe a few others) and have a place a little nicer than a plastic baggy for them. For those spices I do use regu…
Tonight I finally got around to converting an old recipe for balsamic pork chops we used to love. I had almost forgotten about it until I went through my old recipe box. To revamp it, I've chosen large, meaty portabellos to stand in for the pork.
The result is out of this world. The combination of the sweet balsamic and creamy polenta is magic on the tongue. And, if that weren't enough, it comes together in a snap.
2 1/2 c. plant-based milk
1 1/4 c. veggie broth
1 c. uncooked polenta/corn meal (I always use corn meal, this shortens cooking time)
3 ounces Tofutti cream cheese (a modest cheat for Engine 2 folks, you can omit this but it will reduce creaminess)
1/2 cup balsamic vinegar
1 tsp rosemary
1/4 tsp salt
1/2 tsp pepper
3 cloves, minced
4-5 extra large portabello mushrooms, sliced in large sections
Bring milk and broth to a simmer in a medium saucepan over medium heat. While whisking, slowly add polenta until it is all incorporated. Cook pol…