Soaked Sunday: Portobello Cheese Steaks and Tahini Cookies

Happy Sunday everyone!! It was a rainy day here but we still managed to get outside for a run.We were soaked by the time we got back home but I felt very refreshed by a dose of running in the rain! We managed to do a 5 mile run getting back around 4pm. Since we hadn't eaten since breakfast, we were starving! A quick veggie "cheese steak" that has a meaty taste to it because of the use of portobello mushrooms is perfect for this weather. We felt like dessert but nothing too heavy. I bought some tahini awhile back but I haven't gotten around to making hummus. So why not use it for some cookies!? Whole Foods has a great Tahini Chocolate Chip Cookie in their stores that I love. I found a recipe on Eating Well Magazine's website that I must say is pretty delicious. Give them a try! They would be great traveling or hiking cookies!

A few notes: For the cheese steaks I chose to use Flatout Bread in Light Italian Herb. I thought it would be healthier than the traditional pita flat bread. I liked the bread but my husband didn't really like the texture compared to real pita bread.

The cookies were slightly adapted from the original recipe. I used Earth Balance spread in the stick form for the butter. Then I added the almond extract because I think it gives such a nice touch to the taste of the dough. In these cookies it really mixes well with the cinnamon and tahini!

Portobello “Cheese Steaks”

2 medium portobello mushrooms (about 4 oz. each), stems removed
2 Tbsp. olive oil
2 medium yellow peppers, thinly sliced
1 jumbo sweet onion (1 pound)–Vidalia, Walla Walla or Peruvian
1/2 t. salt
1/4 t. coarsely ground pepper
2 Tbsp. water
1 Tbsp. balsamic vinegar
4 (7-inch) pocketless pitas
2 c. (8 oz.) mozzarella cheese, shredded

Preheat oven to 400. Heat a non-stick skillet over medium-high heat until hot. Brush both sides of the mushrooms using 1 Tbsp. olive oil. Add mushrooms to skillet and cook until tender and lightly browned, about 5 minutes on each side. Transfer mushrooms to cutting board and cut into 1/4-inch thick slices; set aside.

In the same skillet, heat remaining 1 Tbsp. oil over medium heat until hot. Add yellow peppers, onion, salt, black pepper, and water; cook, stirring frequently, until the vegetables are tender and golden, about 15 minutes. Stir in vinegar; remove from skillet from heat. Gently stir in sliced portobellos.

Meanwhile, place pitas on large cookie sheet; sprinkle with mozzarella cheese. Heat pitas until cheese has melted, about 5 minutes.

Roll each pita into a cone; tightly wrap bottom half of each with parchment paper or foil to help hold its shape and prevent leakage. Fill pita cones with warm mushroom mixture.

Almond Tahini Oatmeal 

Chocolate Chip Cookies

*adapted from Eating Well Magazine

INGREDIENTS

• 2 cups rolled oats, (not quick-cooking)
• 1/2 cup whole-wheat pastry flour
• 1/2 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup tahini
• 4 tablespoons cold unsalted butter, cut into pieces
• 2/3 cup granulated sugar
• 2/3 cup packed light brown sugar
• 1 large egg
• 1 large egg white
• 1 tablespoon vanilla extract
• 1/2 tablespoon almond extract
• 1 cup semisweet or bittersweet chocolate chips
• 1/2 cup chopped walnuts

• PREPARATION

  1. Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.
  2. Whisk oats, whole-wheat flour, all-purpose flour, cinnamon, baking soda and salt in a medium bowl. Beat tahini and butter in a large bowl with an electric mixer until blended into a paste. Add granulated sugar and brown sugar; continue beating until well combined"the mixture will still be a little grainy. Beat in egg, then egg white, then vanilla and almond. Stir in the oat mixture with a wooden spoon until just moistened. Stir in chocolate chips and walnuts.
  3. With damp hands, roll 1 tablespoon of the batter into a ball, place it on a prepared baking sheet and flatten it until squat, but don’t let the sides crack. Continue with the remaining batter, spacing the flattened balls 2 inches apart.
  4. Bake the cookies until golden brown, about 16 minutes, switching the pans back to front and top to bottom halfway through. Cool on the pans for 2 minutes, then transfer the cookies to a wire rack to cool completely. Let the pans cool for a few minutes before baking another batch.