FoodAskew |

Submitted by Ruth
Serves 2

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.

Submitted by randilicious
Serves 2

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.

Submitted by M. Bernadette Fawver
Serves 4

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.

Consider this as a new tradition starter for your Thanksgiving this year!

Submitted by gotMEwrong
Serves 6-8

Cut squash into 1″ chunks.  In a large pot, melt butter.  Add onion & cook until translucent, about 8 minutes.  Add squash & stock.  Bring to a simmer & cook until squash is tender.

Remove squash chunks with a slotted spoon & place in a blender & puree.  Return blended squash to the pot.  Stir & season with salt & pepper.  Serve.

Submitted by randilicious
Serves 6

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.