Via twinkleboi's Flickr Photostream
Submit your food art or found food art photos to info@foodaskew.net!
Food Art Friday for June 19th
Posted by Trish | Under Food Art Friday Jun 19, 2009
Food Art Friday for June 12th
Posted by Trish | Under Food Art Friday Jun 12, 2009
Via twinkleboi's Flickr Photostream
Submit your food art or found food art photos to info@foodaskew.net!
Chicken & Vegetables Over Pasta
Posted by Trish | Under Casseroles, Dinner Wednesday Feb 11, 2009 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
Posted by Trish | Under Condiments, Sauces Monday Nov 17, 2008
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
Posted by Trish | Under Beef, Casseroles, Dinner, Downlow Saturday Mar 29, 2008
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.
