FoodAskew » mushrooms

Chicken Cacciatore

Trish — Thu, 24 Jun 2010 19:00:14 +0000

Submitted by Marilyn Braunger
Serves 6

3 ½ – 4 lb. chicken, cut up		½ c. flour
½ c. olive or cooking oil		1 clove garlic, minced
2 medium onions, finely chopped		1 can tomato paste
1 green pepper, finely diced		2 c. diced tomatoes
¼ lb. mushrooms, sliced		2 tsp. salt
¼ tsp pepper		½ tsp oregano

Dredge pieces of chicken with flour. Heat oil in large skillet. Brown chicken on all sides in oil. Add remaining ingredients. Cover; simmer 1 hour or until tender. Serve with hot cooked spaghetti & grated Parmesan cheese.

Shepherd’s Pie

Trish — Sun, 20 Jun 2010 19:00:49 +0000

Submitted by Monica Fawver
Serves 6-8

5 potatoes		1 lb. ground beef
4 oz. sliced mushrooms, canned		2 c. fresh or frozen vegetables, assorted
1 can Condensed Cream of Mushroom Soup		1 can Condensed Cream of Celery Soup
3 tbsp butter		salt
pepper

Preheat oven to 350°F. Coat a 9″x13″ baking dish with cooking spray. Cook potatoes in boiling water until tender, about 15 minutes. Drain, reserving some of the cooking liquid. Peel & quarter the potatoes, then mash with a little of the cooking liquid. Set aside.

In a large skillet, cook the meat over medium-high heat. Drain fat from pan. If using leftover meat, heat & add to the skillet. Stir in mushrooms, vegetables, mushroom & celery soups, salt, & pepper; heat through. Pour into prepared baking dish; cover with mashed potatoes & dot with butter. Bake in preheated oven for 30 minutes or until potatoes are golden & meat & vegetable mixture is hot & bubbly.

Chef’s Note: You can also use leftover chicken or any meat, really. If using larger chunks, like chicken, cube the meat.

Basic Tomato Sauce

Trish — Sun, 29 Nov 2009 19:00:03 +0000

Submitted by Ruth
Serves 2

5 truss tomatoes, skinned, diced, & crushed		2 tbsp tomato paste
large handful of oregano		large handful marjoram
small handful parsley		small handful basil
small package pine nuts		½ c. button mushrooms, diced
1 medium onion, quartered		salt
pepper		1 c. vegetable stock or broth

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.

The Califunky Hot Brown

Trish — Tue, 17 Nov 2009 05:49:07 +0000

Submitted by randilicious
Serves 2

5 tbsp canola oil		3 tbsp all-purpose flour
1½ c. milk		6 tbsp Parmesan cheese, freshly grated
3 tbsp sharp cheddar cheese, shredded		1 egg, beaten
½ tbsp pepper		½ tbsp oregano
1 tsp paprika		1 tsp Old Bay seasoning
1 c. mushrooms, sliced		8 stalks asparagus
1 tomato, thinly sliced		4 slices of bread, toasted
1 avocado		leftover turkey slices and/or ¼ lb. pork roast thinly sliced

1. To prepare sauce, in a large skillet combine 3 tbsp canola oil & flour little by little & mix to create a roux. Stir in flour to absorb the oil. Slowly whisk in the milk, & add Parmesan cheese & cheddar cheese. Stir in the egg to thicken the sauce, but do not allow to boil. Season with pepper, paprika, & Old Bay seasoning & remove from heat.
2. In a separate skillet, heat 2 tbsp canola oil. Saute mushrooms in the oil until soft.
3. In the same skillet, saute the asparagus.
4. Preheat the oven broiler. For each serving, put 2 slices of toast on a broiler-safe dish. Cover toast with layer of slices of turkey/pork roast & mushrooms. Smother each serving with sauce.
5. Place dish in broiler until the top of the sauce in speckled brown & bubbly. Remove from broiler, add tomatoes, & cross cross 4 stalks of asparagus (per serving) over top, & serve.
6. For each serving, slice up half an avocado & add as garnish.

Chef’s Note: The Kentucky Hot Brown retains a special place in my heart, as I was born in Kentucky. Of course, I had to add in more of a California flavor (and a dash of my Maryland side too) to make it healthier.

Food Art Friday for July 17th

Trish — Fri, 17 Jul 2009 19:00:11 +0000

Via twinkleboi's Flickr Photostream

Submit your food art or found food art photos to info@foodaskew.net!

Food Art Friday for June 19th

Trish — Fri, 19 Jun 2009 19:00:13 +0000

Via twinkleboi's Flickr Photostream

Submit your food art or found food art photos to info@foodaskew.net!

Food Art Friday for June 12th

Trish — Fri, 12 Jun 2009 19:00:29 +0000

Via twinkleboi's Flickr Photostream

Submit your food art or found food art photos to info@foodaskew.net!

Chicken & Vegetables Over Pasta

Trish — Wed, 11 Feb 2009 19:00:44 +0000

Submitted by M. Bernadette Fawver
Serves 4

4 chicken breasts, cubed		1 c. sliced mushrooms
2 tbsp butter		14-16 oz. cubed tomatoes (1 can)
2 tbsp olive oil		2/3 c. dry white wine
1 large onion, finely chopped		4-6 tbsp heavy cream
2 garlic cloves, crushed		2 tsp Italian seasoning
2 bell peppers (red, yellow, or green) cut into 1½” cubes		salt & pepper
pasta to serve

Season the chicken with salt & pepper to taste. Heat oil and butter in a skillet; fry the chicken until browned all over. Remove the chicken from the skillet. Add the onion & garlic to the skillet & cook gently until just beginning to soften. Add the bell peppers to the skillet with the mushrooms & continue to cook for a few minutes longer, stirring occasionally. Add the Italian seasoning. Add the tomatoes & plenty of seasoning to the skillet & then transfer the vegetable mixture to an oven safe casserole.

Place the chicken on the bed of vegetables. Add the wine to the skillet & bring to a boil. Pour the wine over the chicken & cover the casserole. Cook in a preheated oven at 350°F. for 50 minutes. When ready to serve, add cream & serve over pasta.

Guiltless Mushroom Gravy

Trish — Tue, 18 Nov 2008 00:03:00 +0000

Submitted by randilicious
Serves 6

3 tbsp canola oil		2 c. mushrooms, sliced thin
1 onion, finely diced (about 1½ c.)		4 cloves garlic, minced
1 c. red wine		4 tbsp whole wheat flour
10 oz. chicken broth (1 can)		½ c. water
salt & pepper to taste

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.

Eggplant Casserole

Trish — Sun, 30 Mar 2008 03:51:18 +0000

Serves 6
5.8 effective grams of net grams of carbohydrates per serving.

4 c. eggplant, sliced thin		10 oz. provolone cheese, sliced
8 oz. mozzarella cheese, shredded		1lb. lean ground beef
½ c. chopped onion		3 cloves garlic, sliced
1 c. mushrooms, sliced		½ c. celery, chopped
1 tsp Italian seasoning		16 oz. Low Carb Spaghetti sauce

1. Preheat oven to 350°F.
2. Saute lean ground beef in frying pan with mushrooms, garlic, onion, celery & Italian seasonings. Fry until the meat is no longer pink. Drain any excess oil & remove. Peel eggplant & slice it very thin.
3. Grease bottom & sides of a 9″x13″ glass baking dish with olive oil on bottom & sides. Layer half the eggplant on bottom of pan. Sprinkle eggplant with additional Italian seasoning if desired. Layer half of the meat mixture, half of the sauce & half of the provolone (lasagne style). Repeat layering with remaining eggplant, meat, sauce & provolone.
4. Spread mozzarella over the top of the casserole, cover with foil & bake for approximately 45 minutes or until done, taking foil off last 5-10 minutes to brown.