Open-Faced Sandwich with Saute Mushrooms and Amaranth Greens

Open Faced Sandwich with Saute Mushrooms and Amaranth Greens
Open Faced Sandwich with Saute Mushrooms and Amaranth Greens

Is it breakfast, lunch or dinner? Is it healthy? Does it taste good? Can it be prepared and served in less than 15 minutes? Can it quickly please royalty? The Open-Faced Sandwich with Sauté Mushrooms and Amaranth Greens is the recipe that answers all five questions. We had our sandwich for breakfast, because egg dishes are a routine meal. Of course, the next option is to make pancakes, but we didn’t want a sweet dish. So, I glanced in the refrigerator for more ideas. Rosemary bread. Mushrooms. Amaranth Greens. A little sheep cheese. There’s fresh rosemary outside. Then I had memories of eating open-faced sandwiches while studying design in Scandinavia. The food was always fresh, delicious and organic. Those countries introduced me the living green and environmental lifestyles. The cool air from the refrigerator reminded me of the fresh air in Denmark, and a new sandwich idea was promptly created with ingredients brought from the farmer’s market and the Community Supported Agriculture (CSA) share. It’s a simple, quick recipe made to please a picky eater. Enjoy it warm. Skål! Read more

Saucy Enchiladas with Amaranth Greens and Corn

Saucy Enchiladas with Amaranth Greens and Corn
Saucy Enchiladas with Amaranth Greens and Corn

What smell reminds you of your mom? I have memories of spicy perfumes that linger in rooms long after mom has left for work. My love of floral scents comes from memories of her rose garden. The scent of sweet roses would drift into my childhood bedroom on a breezy, spring morning. Lastly, the smell of corn tortillas frying in oil is one of the few food memories associated with mom. Mexican dishes, especially tacos and enchiladas, are one of my comfort cuisines. When my mother moved with my father to the east coast to raise a family, they would discover Mexican food was only served at a fast food restaurant chain. Although, my father did most of the cooking in our house, he stepped away from his kitchen for mom to make her famous enchiladas. Back then; her version was stuffed with ground beef, cheddar cheese, onions, canned black olives and sour cream. The enchilada sauce would start with an envelope package of a Mexican spice mix.

If you’re familiar with My Life Runs On Food, the recipes posted are mostly from scratch. I’m familiar with both the artificial flavoring of fast food and the slow cook from scratch methods of cooking. Most people grew up with fast food, in which we now know about their unhealthy side effects. My love of cooking inspires a curiosity about authentic ingredients to avoid using artificial flavorings, pre-made spice mixes and bottled sauces. Making the Spicy Enchiladas with Corn and Amaranth Greens is a recreation of Mom’s version. They’re closer to being authentically Mexican, too. The process of making enchiladas from scratch, especially making the sauce, is a labor of love. Read more