Mushroom and Arugula Quinoa Bowls

Mushroom and Arugula Quinoa Bowls sit on a wooden board surrounded by fresh thyme, lemon half, mushrooms and linen napkin.
Mushroom and Arugula Quinoa Bowls
Print Recipe
    Servings Prep Time
    2 people 20 minutes
    Cook Time
    12 minutes
    Servings Prep Time
    2 people 20 minutes
    Cook Time
    12 minutes
    Mushroom and Arugula Quinoa Bowls sit on a wooden board surrounded by fresh thyme, lemon half, mushrooms and linen napkin.
    Mushroom and Arugula Quinoa Bowls
    Print Recipe
      Servings Prep Time
      2 people 20 minutes
      Cook Time
      12 minutes
      Servings Prep Time
      2 people 20 minutes
      Cook Time
      12 minutes
      Ingredients
      Servings: people
      Instructions
      1. Heat broth to a simmer in a small pot. Stir in quinoa, reduce heat to a steady simmer, cover and cook for about 18 minutes (I find cooking quinoa in broth takes a few minutes longer than just water). Remove from heat and allow to rest for 5 minutes.
      2. In a small bowl whisk together 1 tbsp olive oil, lemon juice, mustard, half of the thyme, salt and pepper. Set aside.
      3. In a medium skillet, heat 1 tbsp of olive oil. Once hot, add mushrooms and cook on medium highfor 3-4 minutes until starting to turn golden. Stir and continue to cook for about 2 minutes. Add garlic, shallots and half of the thyme. Cook, stirring often until garlic and shallots have softened, another 2-3 minutes.
      4. Fluff quinoa with a fork and add to mushrooms, stirring to combine. Season lightly with salt and pepper.
      5. Add arugula and sauté for 1-2 minutes until starting to soften and wilt. Remove from heat and stir in dressing. Divide into 2 bowls and top with grated parmesan cheese and toasted nuts.
      Recipe Notes

      I used pine nuts here, but cashews are also wonderful.  To quickly toast nuts, heat 1 tsp of olive oil in a small pan over medium heat. Add nuts and toss or stir occasionally until golden.

      Skillet Chicken and Orzo

      A shallow serving dish with Skillet Chicken and Orzo garnished with fresh herbs by Compelled to Cook. A cast iron skillet with a serving spoon sits in the background.
      Skillet Chicken and Orzo
      Print Recipe
        Servings Prep Time
        3-4 people 50 minutes
        Cook Time Passive Time
        25 minutes 2 minutes
        Servings Prep Time
        3-4 people 50 minutes
        Cook Time Passive Time
        25 minutes 2 minutes
        A shallow serving dish with Skillet Chicken and Orzo garnished with fresh herbs by Compelled to Cook. A cast iron skillet with a serving spoon sits in the background.
        Skillet Chicken and Orzo
        Print Recipe
          Servings Prep Time
          3-4 people 50 minutes
          Cook Time Passive Time
          25 minutes 2 minutes
          Servings Prep Time
          3-4 people 50 minutes
          Cook Time Passive Time
          25 minutes 2 minutes
          Ingredients
          Servings: people
          Instructions
          1. Preheat oven to 350℉
          2. Heat oil in a cast iron or oven-safe skillet over medium-high heat. Pat chicken dry with a paper towel and season with salt and pepper. When the oil is hot add chicken thighs and cook about 5-6 minutes per side until skin browned. Remove to a plate.
          3. Using the same skillet, dab out excess oil, reserving about 1 tbsp. To the hot oil add the mushrooms and allow to cook without stirring until bottoms are golden and moisture is starting to evaporate. Once they have browned, give them a stir and continue to cook for 1-2 minutes. Add garlic and shallots and cook for about 3 minutes until starting to soften, stirring occasionally. Add herbs and salt and pepper.
          4. Add wine and allow to reduce for about 3 minutes. Over low heat stir in the cream cheese, and half of the broth, stirring until smooth. Add remaining broth and orzo pasta. Add the chicken back to the pan with the skin side up. Push chicken down into pasta as far as they will go. Cover with a lid or tin foil and bake for 20-25 minutes.
          5. Remove from oven and sprinkle with Parmesan cheese. Cover and allow to rest for 3-5 minutes prior to serving.
          Recipe Notes

          I personally like the garden vegetable cream cheese, however you may also like the garlic cream cheese.

          Mushroom Gruyere Tart

          A baked Mushroom Gruyere Tart from Compelled to Cook is cut into wedges on a cutting board that is draped with a striped towel and scattered with mushrooms.
          Mushroom Gruyere Tart
          Print Recipe
            Servings Prep Time
            8 appetizer wedges 40 minutes
            Cook Time Passive Time
            25 minutes 2-3 minutes
            Servings Prep Time
            8 appetizer wedges 40 minutes
            Cook Time Passive Time
            25 minutes 2-3 minutes
            A baked Mushroom Gruyere Tart from Compelled to Cook is cut into wedges on a cutting board that is draped with a striped towel and scattered with mushrooms.
            Mushroom Gruyere Tart
            Print Recipe
              Servings Prep Time
              8 appetizer wedges 40 minutes
              Cook Time Passive Time
              25 minutes 2-3 minutes
              Servings Prep Time
              8 appetizer wedges 40 minutes
              Cook Time Passive Time
              25 minutes 2-3 minutes
              Ingredients
              Servings: appetizer wedges
              Instructions
              1. Heat a large skillet over medium heat. If using bacon, add to skillet and cook until crisp and fat has rendered. Scoop out the bacon to a paper towel-lined plate. Remove all but a tablespoon of fat.
              2. If not using bacon, heat olive oil in a large skillet over medium heat.
              3. Add shallot and garlic and sauté, stirring often until starting to soften about 3 minutes. Add mushrooms and continue to cook until most of the moisture has cooked out about 8-10 minutes.
              4. Add wine, thyme, salt and pepper and cook until the wine has cooked out about 3 minutes.
              5. Stir in cream cheese, 1/4 cup of Gruyere and bacon (if using).
              6. Preheat oven to 425℉ and lightly spray a 4 3/4"- 5 3/4" x 14" tart pan with removable bottom. Fit puff pastry into the tart pan and trim the top so it is level with the pan. You will need to cut the puff pastry sheet in two pieces to make it fit.
              7. Spread filling evenly into pastry shell and sprinkle with remaining 1/4 cup of grated gruyere. Bake for about 25 minutes until golden and filling is bubbly.
              8. Allow tart to rest for a couple of minutes prior to removing the outer pan. Cut into wedges, garnish with fresh thyme and serve immediately.
              Recipe Notes

              The tart can be assembled up to a day in advance and kept covered and chilled until ready to bake.

              One Pot Turkey Mushroom Pasta

              One Pot Turkey Mushroom Pasta
              Print Recipe
                Servings Prep Time
                4 people 20 minutes
                Cook Time
                25 minutes
                Servings Prep Time
                4 people 20 minutes
                Cook Time
                25 minutes
                One Pot Turkey Mushroom Pasta
                Print Recipe
                  Servings Prep Time
                  4 people 20 minutes
                  Cook Time
                  25 minutes
                  Servings Prep Time
                  4 people 20 minutes
                  Cook Time
                  25 minutes
                  Instructions
                  1. In a large skillet heat oil over high heat. Add sliced mushrooms and allow to cook until golden on one side and moisture is starting to evaporate. Stir mushrooms and cook for an additional minute. Add chopped onion and garlic. Reduce heat to medium and cook, stirring occasionally until starting to soften, 3-5 minutes.
                  2. Add wine and stir to deglaze the pan. Cook for 1-2 minutes until most of the wine has cooked out. Stir in 3 cups of chicken broth, pasta, thyme and parsley. Cover and cook for 10 minutes on low, stirring once.
                  3. Whisk cornstarch into remaining 1/4 cup of chicken broth. Stir into pasta and allow to come to a full simmer to reach full thickness. Stir in cream cheese, turkey, peas, salt and pepper. Allow to cook 1-2 minutes to heat turkey and peas. Serve immediately with freshly grated parmesan cheese.

                  Savory Mushroom Bread Pudding


                  Savory Mushroom Bread Pudding
                  Print Recipe
                    Servings
                    10-12 people
                    Cook Time Passive Time
                    60 minutes 70-75 minutes
                    Servings
                    10-12 people
                    Cook Time Passive Time
                    60 minutes 70-75 minutes
                    Savory Mushroom Bread Pudding
                    Print Recipe
                      Servings
                      10-12 people
                      Cook Time Passive Time
                      60 minutes 70-75 minutes
                      Servings
                      10-12 people
                      Cook Time Passive Time
                      60 minutes 70-75 minutes
                      Ingredients
                      Servings: people
                      Instructions
                      1. Preheat oven to 375℉ and butter a 13"x9"x2" casserole dish. Slice crust from bread and cut into 1" cubes to yield 10 cups loosely packed cubes. In a large bowl, toss bread with olive oil, thyme, garlic and a sprinkle of salt and pepper. Spread evenly in a single layer on a large baking tray and bake for 18-20 minutes until golden, turning once or twice. Remove from oven and return bread cubes to same large bowl.
                      2. Heat butter in a large skillet until foamy. Add celery, onions, green pepper, and mushrooms. Sauté until softened and most of the moisture has been cooked out, about 15 minutes. While vegetables are cooking, whisk together eggs, cream, spinach, salt and pepper.
                      3. Pour egg mixture over toasted bread cubes, add sauteed vegetables, parsley and gouda, stir to combine well. Pour into prepared dish, spreading out evenly. Top with grated parmesan cheese, cover and chill for at least an hour (up to one day ahead) to allow bread to absorb the custard.
                      4. Preheat oven to 350℉. Bake uncovered for about 60 minutes until set and golden. Remove from oven and allow to rest for 10-15 before serving.