Posts tagged ‘mushrooms’

January 17, 2012

Food: Cilantro Sweet Potato Eggs.

I decided to eat a little bit healthier in 2012…in my head. I haven’t told anyone yet.

Focusing more on healthier breakfasts. I love bagels loaded with cream cheese. Actually any bread product slathered in butter or some form of cheese.

Those bread products aren’t really getting me going in the mornings…and they aren’t helping my mid-section either.

So in an effort to start my day off on the right foot…I added sweet potatoes!

This combination is worth a try. Sweetness from the potato, spice of the cilantro, creamy eggs, earthy mushrooms and just plain delicious gouda cheese…

If I had spinach, I would have added it to the eggs too. Next time.

Yes, I ate everything on the plate.

Just ignore that english muffin. It was for the photo shoot, Folks. Purely, used as a prop.

Cilantro Sweet Potato Eggs

enough for 1 serving

Ingredients:

  • 1 tablespoon butter
  • handful of mushrooms, sliced
  • 1/2 sweet potato, diced
  • 2 eggs, scrambled
  • 2 tablespoons milk
  • cilantro, rough chop
  • 2 pinches gouda cheese, grated
  • Kosher salt and freshly ground black pepper

Method:

1. Heat small saucepan over medium heat. Melt butter. Add mushrooms to melted butter and saute until browned. Add eggs and milk (scramble together prior to pouring into pan).

2. Meanwhile, heat sweet potato in microwave for 30-45 seconds or until heated through.

3. When eggs are almost finished, add a heaping pinch of cilantro and gouda. Stir to combine and to finish cooking. Add salt and pepper to taste.

4. Add heated sweet potato to plate. Top with eggs. Sprinkle more cilantro, if desired. Eat right away.

 

December 7, 2011

Food: Roasted Red Pepper and Mushroom Polenta Layers.

Want a side dish to your main dinner entrée, in 15 minutes?

Here it is. Creamy polenta. Roasted red peppers. sautéed mushrooms. Spicy pepper-jack cheese.

And cilantro.

Pepper jack gives this a nice bit without it being overly spicy. Great combination with the mushrooms and red peppers.

Roasted Red Pepper and Mushroom Polenta Layers

Yield – enough for 4 sides

Ingredients:

  • 2 cups water
  • 1 cup milk
  • 1 cup polenta
  • 1 tablespoon butter
  • 4 oz. sliced mushrooms
  • Kosher salt
  • Freshly ground black pepper
  • 1 large roasted red pepper, canned and diced
  • 2-3 tablespoons chopped cilantro
  • 3/4 cup pepper jack cheese, grated

Method:

Preheat oven to 400 degrees.

1. Combine water and milk in sauce pot over medium high heat. Bring liquid up to a rapid simmer (between a boil and a slow simmer). Meanwhile, melt butter in small saucepan over high heat. Add mushrooms and a pinch of salt and pepper. Saute quickly until edges of mushrooms are brown and most of their liquid is evaporated. Turn off heat.

2. Once the water and milk mixture is up to a rapid simmer, slowly pour in polenta, while stirring with a whisk constantly. Turn heat down to low. Continue to stir so that the polenta doesn’t get lumpy. Add a healthy pinch of salt and pepper. Whisk until all the liquid has been absorbed by the polenta and it starts to become thick. Turn off heat. Stir in half of cheese into the polenta.

3. In a prepared dish (see below picture) coated with cooking spray. Pour half of the polenta into the bottom of the dish. Smooth with a rubber spatula to create an even layer. Add mushrooms, red pepper, sprinkle of cheese and 1 tablespoon of cilantro. Add remaining polenta to the top. Sprinkle top with remaining cheese and more cilantro, if desired.

4. Bake for 6 minutes. Let rest for 2 minutes before slicing. Serve right away. *great the next day too, for a light lunch.


 

November 22, 2011

Food: Mushroom Thyme Scrambled Eggs.

It is true. Scrambled eggs are pretty easy to make. I don’t think I have to tell you that.

But it takes talent to add more flavor to simple scrambled eggs.

Okay, that is pretty easy too. So when you are in need of spicing up your everyday scrambled eggs choose this combination.

Mushrooms, yellow onion, thyme, Asiago cheese, Dijon mustard, salt, pepper and eggs…oh and half and half.

Simple yet packed with different layers of flavors and textures. They are in fact a perfect addition to a breakfast line up.

Oh and of course adding grated Asiago cheese is a must and super important. Yes, eggs with cheese are in fact good. Try it.

Mushroom Thyme Scrambled Eggs

Yield – 2 servings

Ingredients:

  • 2 teaspoons butter, divided
  • 4 0z. or a handful of cremini mushrooms, sliced
  • 1/4 cup diced onion
  • 1 teaspoon dried thyme
  • 4 eggs, whisked
  • 2 tablespoons Half and Half (milk works just fine too)
  • Kosher salt
  • Freshly ground black pepper
  • 1-2 teaspoons freshly grated Asiago cheese

Method:

1.  Heat medium-sized saucepan over medium high heat with 1 teaspoon butter. When butter is melted, add mushrooms, onions and thyme. Saute until mushrooms are brown. Remove them from the pan. Wipe the pan out with a paper towel. Return back to the heat, lower to medium low.

2. Whisk together eggs, half and half, pinch of salt and pepper. Add 1 teaspoon butter to pan. Once melted, add eggs and scramble on low heat until done. Add mushroom mixture right before eggs are done. Remove from heat and sprinkle cheese on top.

3. Serve with a side of Dijon mustard for dipping fork fulls of eggs into – DEVINE, I tell you.

*sourdough toast is excellent with these too.

 

November 7, 2011

Food: Roasted Garlic and Mushroom Shells with Smoked Spiced Turkey Tomato Sauce.

It is sometimes hard to condense recipe titles.

I want to include as many ingredients into the title as possible. I’ll work on condensing them.

Moving on. Check these shells out. The roasted garlic and mushroom combination with ricotta cheese is really tasty. Then you add the smoky and spicy tomato sauce – you now have a complete meal. Maybe next time I’ll make a green salad to go along with it?!?!

These freeze really well too. If I have time, I make two baking dishes. Freeze one and eat one.

Roasted Garlic and Mushroom Shells with Smoked Spiced Turkey Tomato Sauce

Ingredients:

  • 1 box of large pasta shells
  • 6 garlic cloves, roasted and mince
  • 1 8 oz. container sliced mushrooms
  • Kosher Salt
  • freshly ground black pepper
  • 2 cups Ricotta cheese
  • 1 1/2 cups grated mozzarella cheese, divided
  • 1 egg
  • 1 teaspoon dried oregano
  • 2 tablespoons chopped fresh basil or dried basil (reduce amount if dried)
  • 1 1/2 quarts Smoked Spiced Turkey Tomato Sauce

Method:

1. Cook pasta shells according to package directions – cook about 1-2 minutes less – since the shells will cook more in the oven. Strain and let cool in sink. Adding a drizzle of olive oil on the top of them, helps prevent them from sticking together.

2. Saute sliced mushrooms in a little bit of olive oil, salt and pepper, until browned and somewhat soft – only 4 minutes on medium high. Let cool.

3. Combine garlic, mushrooms and remaining ingredients into a bowl (only 1 cup of mozzarella). Stir to combine. Add more salt and pepper to taste.

4. Once pasta shells are cooked and are cool enough to handle, spoon in about 1 1/2 tablespoons or more of cheese filling into each shell. Place in a baking dish, that is covered with a layer of tomato sauce. Fill baking dish completely up – top with more sauce and remaining 1/2 cup of mozzarella cheese.

5. Bake in a preheated oven at 400 degrees until sauce is bubbling and cheese is melted and begins to brown. Serve hot.

**to roast garlic cloves…cut the ends off, drizzle a little olive oil on top, wrap in foil and roast in a hot oven until they are soft. Push them out of their skins and mince.

 

October 25, 2011

Food: Chicken and Mushroom Pot Pies with Thyme Cream Cheese Biscuits.

If you know me, then you know that Chicken Pot Pie has a special place in my heart, er I mean stomach. Around these parts, it is called CPP.

Mr. A’s work colleagues request CPP all the time.

I make this probably 6 times a year.

Nutmeg and cream cheese are the bonus ingredients here. The nutmeg adds the perfect hint of Fall that compliments the rustic potatoes and creamy chicken…and the chicken is creamy because of the cream cheese. Obviously. It is not as rich as you would think. The crunchy carrots and flaky biscuits all work together. Try it for yourself.

You’ve been warned. Assemble takes a while – but the result is so worth it. Perfect to prepare on a cold Sunday afternoon.

Chicken and Mushroom Pot Pies with Thyme Cream Cheese Biscuits

Ingredients:

For the Biscuits-

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1 heaping teaspoon salt
  • 1 teaspoon granulated sugar
  • 1/2 to 1 teaspoon coarsely ground black pepper
  • 1 heaping teaspoon dried thyme
  • 1/4 cup butter, cold and cut into cubes
  • 4 ounces (half of a brick) cream cheese, cold and cut into small pieces
  • 3/4 cup buttermilk, cold

For the Filling-

  • 4 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 1/2 cups  milk
  • 4 ounces (half of a brick) cream cheese
  • salt and pepper to taste
  • 1/8 teaspoon fresh ground nutmeg
  • 3 cups shredded chicken – I used a whole roasted chicken
  • 2 tablespoons butter or olive oil
  • 1 small onion, diced
  • 1 small garlic clove, minced
  • 1 1/2 cup thinly diced carrots
  • 1 oz. container sliced mushrooms
  • 8 small red potatoes, small dice

Method:

1. To make the biscuits: In a medium bowl, whisk together flour, baking powder, baking soda, salt, sugar, black pepper, and thyme. Add butter and cream cheese to the dry ingredients. Use your fingers to quickly incorporate into the flour. Pressing each piece of butter/cream cheese between two fingers. Work relatively fast since you don’t want the butter to melt.

2. Make a small well in the center of the fat and flour mixture. Add the buttermilk. Using your hands, combine the wet and dry ingredients – the dough won’t be fully combined – pour onto lightly floured work surface. Knead together until dough forms a disk about 1 1/2 inches thick – the trick here is to fold the dough over itself. Like you are folding a piece of paper or a blanket.

3. Use a round, 1 1/2-inch biscuit cutter to cut biscuits – I used a top of a mason jar :). Place biscuits on a sheet pan and place in the fridge until ready to bake.

1. To make the filling: Preheat oven to 400 degrees F. Dice onion, garlic, carrots and potatoes. Set everything aside, but the potatoes. Cook in boiling water for 5 minutes or until tender.

2. In a medium saucepan over medium heat, melt butter. Whisk in the flour and cook for 1 minute. Turn heat to low and add the chicken stock. Whisk until no flour bits remain. Whisk in the milk and add the cream cheese. Heat over medium low heat, stirring often, until cream cheese has melted and the mixture is thick. Add chicken and nutmeg. Stir. Add salt and pepper to taste. Remove mixture from heat and set aside.

3. In a medium skillet over medium heat, melt butter. Add onions and saute until translucent, about 3 minutes. Add carrots and cook for 5 minutes. Add garlic and cook for 1 more minute. Remove from heat and add vegetable mixture and potatoes to the creamy chicken mixture. Stir to combine.

4. Spoon filling into a 9×13-inch pan or individual ramekins.

Here is where two options presents themselves. Either top your pies with the biscuits or cook them individuals on a sheet pan. This time around I cooked them separately, because last time they were a bit soggy on the bottoms where they touch the pot pie. Complete personal preference. I think next time I will cook them on top of the pot pies.

5. Bake for 20-23 minutes, or until biscuits are puffed and golden, and the sides of the pot pie are bubbling. Remove from the oven and cool slightly. Dig in.

September 13, 2011

Food: Flank Steak with Worchestershire mushroom sauce.

Grilled Flank steak may have become my quick go to grill item this summer. You can impart so much flavor into this steak its unreal.

Plus mushroom happen to one of the easiest ingredients to make a sauce with. Their rich earthy flavors lend a great starting place to build flavor in a sauce- and pairing it with grilled steak makes a well balanced dish.

Grilled potatoes and garden tomato and cucumber salad with feta are the perfect sides!

Oh the end of summer meals, how I love you. Wait, summer is already over, so I guess this is a Fall outside meal. Where does the time go….

Flank Steak with Worchestershire mushroom sauce

Ingredients:

  • 1 flank steak
  • 2 heaping teaspoons freshly ground black pepper

Mushroom Sauce –

  • 1 tablespoon butter
  • 8 oz mushrooms, slices
  • sprinkle of Kosher salt
  • 1 teaspoon cornstarch
  • a splash of Brandy
  • 1/2 teaspoon dried thyme
  • 1 cup chicken stock, divided and warmed
  • 2 tablespoons worchestershire sauce

Method:

Preheat grill to high heat.

1. Liberally add black pepper to both sides of the steak. Pat lightly with fingers, cover and refrigerate.

2. In a small saucepan, melt butter on medium high heat. Add mushroom slices and a sprinkle of salt, saute for 8-10 minutes, stirring occasionally. Sprinkle cornstarch, stir to coat mushrooms. Add Brandy and thyme, stir constantly until evaporated. Add 1/2 to 3/4 cup of warmed chicken stock and worchestershire sauce. Stir to combine and bring up to rapid simmer. Once thick and some of the liquid has evaporated, add remaining warm chicken stock to pan. Turn heat down to a slow/low simmer.

3. Grill steak for 4 (ish) minutes on each side, depending on thickness of steak and preferred internal temperature. Let sit for 8-10 minutes before slicing. Slice on a bias against the grain. Serve a few spoonfuls of mushroom sauce on top.

 

April 26, 2011

Food: Garlic Filet of Beef with Mushroom sauce.

Need a gourmet weeknight meal? Look no further. The sauce makes it! I love mushrooms…and wine.

Garlic Filet of Beef with Mushroom Sauce

Ingredients:

  • 1 beef shoulder, petite filet (this is confusing, but this is what it says on my packaging, I think it meant to say, tenderloin)
  • 6 garlic cloves, minced
  • salt and pepper
  • 2 tablespoon unsalted butter
  • 6 large mushrooms – thick slices
  • 1 tablespoon oyster sauce
  • 2 teaspoons tamari
  • 1 tablespoon sugar
  • 1/4 red wine
  • 3/4 cup chicken/vegetable stock
  • 2 tablespoons cornstarch
  • 1/2 teaspoon dried thyme
*1/4 cup of half and half can be added at the end, if you so desire. I didn’t do that this time.

1. Pat beef with paper towel to ensure that it is dry. Sprinkle salt and pepper on all sides. Rub 2/3 of the minced garlic (the rest is for the sauce) on all sides as well. Place in plastic zip lock bag. If any of the garlic falls off or is still on your cutting board, place it into zip lock bag. Make sure to get as much air out as possible before sealing the bag up. Place in refrigerator for up to 2 days – at least overnight.

Preheat grill on high. Should be between 400 -420 degrees.

2. In a medium-sized pan, melt butter over medium high heat. Once melted, toss in mushrooms. Cook until sides are browned and they have reduced in size – roughly 8 minutes. Meanwhile, combine the rest of the ingredients together in a cup/bowl – from oyster sauce through thyme. Stir to combine. Once mushrooms are done, pour in stock mixture. Stir to combine. Bring to a rapid simmer and turn heat down, bringing it to a light simmer. Cook for 10-12 minutes – stirring occasionally. If it becomes too thick, pour in water, wine or half and half to reach desired consistency.

3. While mushroom sauce is simmering, grill beef – keeping the grill at a high heat. Cook until desired internal temperature is reached. Let rest covered with foil, for at least 5 minutes before cutting and serving. Place sauce on plate and place beef on top.

*Roasted broccoli and grilled potatoes with blue cheese, accompanied our beef.

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