1. Slit the skins on the tomatoes & put them in boiling water for a minute to get the skins off. Once skinned, put them in the blender to crush them. Add tomato paste to thicken it. Set aside.
2. In a food processor, pulse the onion, herbs, & pine nuts until neatly smooth.
3. In a nonstick pan, cook the mushrooms & onion/herb mixture with a bit of vegetable stock until translucent, then add the tomatoes. Cook for about 1 hour on a very low simmer until reduced by about ¼.
Chef’s Note: When serving I add a chicken breast with all fat removed, thinly sliced & dry grilled, & some heart healthy bacon dry grilled.
Mix all the marinade ingredients and pour over chicken pieces in a ziplock bag, removing as much air as possible before “zipping.” Let stand (turning often) for several hours (best overnight.) Grill away!
1. Coat bottom of saucepan with canola oil. Mix in mushrooms & saute. 2. Add onions, garlic, & red wine. Mix well until wine boils off. The onions should cook off until they are tiny. All that should be left are the mushrooms, tiny bits of onion & garlic, & just a bit of the oil. 3. Mix in the flour. Stir well & often until it becomes a paste-like mixture. 4. Add chicken broth. Stir often to keep mushrooms from burning onto the surface. As the broth boils, the gravy should thicken. 5. Add water to the desired consistency. 6. Add salt & pepper to taste.
Chef’s Note: I use baby bella mushrooms. I like mine thick, so I only use ½ cup of water in step 5.
1. Coat bottom of saucepan with canola oil. Mix in mushrooms & saute.
