Savor the Season from Cooped Up Cooking with Katie

by Katie Chin, Tastemaker in Residence

Hey Cooped Up Cooking with Katie Fans!!  Here are the recipes from our show!!

Wild Mushroom Tartlets

Ingredients

• 2 cups finely chopped baby Bella or portabella mushrooms

• 1 finely chopped shallot

• 2-3 Tabelspoons butter

• 1/4 cup grated Parmesan cheese

• Salt & Pepper

• Store-bought Phyllo Cups

• Chopped parsley for garnish

Instructions

1. Prepare Phyllo cups according to package directions.

2. Heat a non-stick skillet over medium high heat.  Add the butter and allow to melt.  Add the shallot and saute until fragrant, about 30 seconds.  Add the mushrooms and saute for about 4 minutes.  Add the parmesan cheese and saute for 1 more minute.  Season the taste with salt and pepper.  Scoop the mixture into prepared cups.  Garnish with parsley and serve.

Roasted Sweet Potato, Cranberry & Quinoa Salad

Ingredients

Dressing

• 1/4 cup extra virgin olive oil

• 2 Tablespoons balsamic vinegar

• 1 Tablespoon dijon mustard

• 1 teaspoon fresh squeezed lemon juice

• Salt & pepper to taste

• Salad:

• 1 sweet potato, peeled and cut into cubes

• 1 teaspoon extra virgin olive oil

• 1/4  teaspoon salt

• 3 cups cooked quinoa

• 1/2 cup roasted sliced amonds or pecans

• 1/4 cup cranberries

Instructions

1. Pre-heat oven to 400 degrees (F).

2. Make the dressing:  Whisk together the dressing ingredients in a small bowl.  Set aside.

3. Toss the sweet potato cubes with olive oil and salt.  Roast in oven for 30 mnutes.   Set aside.

4. Combine the sweet potato cubes and the remaining salad ingredients in a medium bowl.  Drizzle the salad dressing on top and toss to combine.  Serve immediately.