Submitted by randilicious
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
Coat bottom of saucepan with canola oil. Mix in mushrooms & saute.
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.
Mix in the flour. Stir well & often until it becomes a paste-like mixture.
Add chicken broth. Stir often to keep mushrooms from burning onto the surface. As the broth boils, the gravy should thicken.
Add water to the desired consistency.
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.
Posted in Condiments, Sauces |
Tagged canola oil, chicken broth, garlic, Guiltless Mushroom Gravy, mushrooms, onions, pepper, randilicious, red wine, salt, water, whole wheat flour |
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
Preheat oven to 350°F.
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.
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 (lasagna style). Repeat layering with remaining eggplant, meat, sauce & provolone.
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.
Posted in Beef, Casseroles, Dinner, Downlow |
Tagged celery, eggplant, Eggplant Casserole, garlic, ground beef, healthy, Italian seasoning, mozzarella cheese, mushrooms, onions, provolone cheese, spaghetti sauce |
Submitted by Ruth
1 c. button mushrooms
1 leek, thinly sliced
5 slices good bacon, finely diced
2½ c. (600mL) light cream
½ c. good white wine
¼ c. FRESH Parmesan
Pasta for 4; whatever you like best. Veal tortellini
Fresh herbs: thyme, oregano, flat parsley
works very well.
1 tbsp olive oil (may not need it)
Cook enough pasta for 4 people following the directions on the pkg.
Heat a large non-stick pan to medium heat. If you don’t have non-stick pans, use approximately 1 tbsp of olive oil to coat the pan.
When the pan is warm, add the bacon & cook until well browned & crispy. Add mushrooms & leek to the pan & cook until the leek is transparent & mushrooms have wilted.
Add white wine to this mixture. Add cream & stir thoroughly. Turn down to simmer & leave for 10 minutes.
Add Parmesan & fresh herbs. Allow to simmer for a further 5 minutes. Add cooked pasta to pan & stir through.
Garnish with fresh herbs & serve with a crispy side salad.
Posted in Beef, Dinner, Pasta, Pork |
Tagged bacon, Creamy Leek Mushroom & Bacon Tortellini, leeks, light cream, mushrooms, olive oil, oregano, parmesan cheese, parsley, Ruth, thyme, tortellini, veal, white wine |
Submitted by NorthernDarling
7 tbsp unsalted butter
3 shallots, finely chopped
1lb. shitake mushrooms, stems removed, roughly chopped
1lb. white button mushrooms, sliced
½ c. cognac
2 c. heavy cream
1 tsp English-style mustard
2 tbsp olive oil
2lb. beef tenderloin, cut into strips 1/8″ thick
1 bag broad egg noodles
¼ c. fresh flat-leaf parsley, finely chopped
salt & pepper to taste
In a large sauté pan over medium-high heat, melt 2 tbsp butter. Add shallots, & sauté until translucent, about 3 minutes.
Add mushrooms, & cook until liquid is released yet mushrooms are still firm, about 5 minutes.
Transfer shallots & mushrooms to a medium bowl; set aside. Remove pan from heat.
Add ¼ c. cognac to de glaze, stirring with a wooden spoon to scrape any browned bits from bottom of pan.
Add cream, & return to heat. Cook until reduced slightly, about 5 minutes. Stir in mustard. Season to taste with salt & pepper.
Heat 4 tbsp butter in the same pan over high heat. Working in batches, sear the meat for 1 minute, & add to mushrooms.
Once all the meat is seared, de glaze sauté pan with remaining ¼ c. cognac, & return meat, mushrooms, & cream mixture to sauté pan.
Cook until just heated through, about 5 minutes.
Toss pasta with Butter & Salt. Transfer to a large platter. Spoon beef Stroganoff over pasta. Garnish with black pepper & parsley.
Posted in Beef, Dinner |
Tagged Beef Stroganoff, beef tenderloin, butter, cognac, egg noodles, heavy cream, mushrooms, mustard, NorthernDarling, olive oil, parsley, salt, shallots |
Submitted by Maya/Malibu Hardy
Serves 8 Ingredients
4 whole chicken breasts, split (about 3 lbs)
¼ c. butter or margarine
2 c. sliced mushrooms
2 cans Cream of Chicken soup
1 large garlic clove, minced
1/8 tsp crushed tarragon (rosemary works too)
½ c. white wine
generous dash crushed oregano
Use 1 large skillet or prepare in 2 skillets (10″) by dividing ingredients equally.
Brown chicken in butter; remove. Brown mushrooms.
Stir in soup, garlic, & seasonings; add chicken.
Cover & cook over low heat for 45 minutes, stirring occasionally.
Add white wine & heat slowly. Serve with wild rice mix.
Posted in Dinner, Poultry |
Tagged Breast of Chicken Maya-fique, butter, chicken breasts, cream of chicken soup, garlic, Malibu Hardy, margarine, Maya, mushrooms, oregano, rosemary, tarragon, white wine |