My Sweet Marie

Posts Tagged ‘mushrooms

This is a recipe that I literally dreamt up! I mean does everybody dream about food like me? It turned out very well and I thought I’d share with you all! I hope you like it too! I like to cook healthy and easy to prepare foods. I also like it when they are delicious and look great, so this recipe gets 4 stars from me! Here’s what I did:

Ingredients:

  • 1 pork tenderloin
  • 8 0z of mushrooms, sliced thin
  • 8 oz spinach chopped
  • 1 tbsp. olive oil
  • 2 tbsp. balsamic vinegar
  • 3 slices of turkey bacon or real bacon if you’d like.
  • Rib rub or Montreal steak seasoning (See recipes in my spices/seasonings category)
  • toothpicks

Directions:

  1. First you need to sautee the mushrooms and spinach in the olive oil till they are wilted and well done.
  2. Add the vinegar and reduce till most of the liquid is evaporated. Set aside.
  3. Take your tenderloin and slit down the length of the meat. Flatten but no need to pound it. Season to your liking.
  4. Lay the mushroom/spinach mix down the center of the meat.
  5. Roll the meat up being careful to keep all the filling inside the meat, and secure with toothpicks or use butcher’s twine.
  6. Wrap the roll with the bacon and again secure with a toothpick per piece of bacon. Season again if you’d like.
  7. Wrap in plastic wrap and let the meat rest for a few hours in the fridge.
  8. Now it can be grilled till nice and golden on all sides, on the BBQ or you can bake it in the oven till the meat is fully cooked.
  9. If using the turkey bacon it is 1 WW point per ounce.
  10. Let sit for 5 minutes then slice to serve.

Everyone loves pizza right? I sure do but with me being on WW I am looking for ways to cut calories/points so why not use your veggie as a base for pizza? Hence, Portobello pizza! It’s simple and tasty and quick! Here’s how I made mine:

Ingredients:

  • Portobello mushrooms (washed and stem taken off, save for pizza)
  • pizza sauce
  • toppings like pineapple, bacon, ham, hot peppers, red peppers, onions, pepperoni, broccoli, olives, chicken etc
  • cheese (goat’s tofu, cheddar, mozza, parm, asiago, your call, pick one or two!)

Directions:

  1. Preheat oven to 375
  2. place your mushrooms on a parchment covered tray.
  3. first top the mushrooms with your pizza sauce.
  4. Top them as you prefer now, veggies only? Meat only? Meat and Veg…really a million combinations are yours to be had!
  5. Bake in the heated oven for 20-30 minutes, keeping an eye on them and removing them once the cheese is completely melted and the mushroom is cooked!
  6. They can be made dairy-free, gluten-free and/or vegetarian or even vegan if you wanted!
  7. Enjoy with a nice green salad!
  8. Also you can use the stems by chopping them and use them as a topping!

This is my way of cooking chicken cacciatore. Most Italians would tell you that you need to dip the chicken in flour and pan fry it but a) I am gluten-intolerant and b) I don’t need the added calories of the frying! So I have created my own version and it is delicious and since I don’t dine regularly in Italy, we don’t know the difference! Here’s how I do it in my kitchen, here in London, Ontario!

Ingredients:

  • 4-6 chicken breasts or other pieces
  • 1 onion sliced
  • 1 pepper sliced (green, red orange or yellow)
  • 1/2 lb mushrooms sliced
  • 2 cups homemade tomato sauce or canned if you must!
  • 1 cup chicken broth or white wine
  • 3 tbsp. capers
  • oregano, basil, salt, pepper and or chiles

Directions:

  1. In a large greased casserole, place your chicken. sprinkle it with your spices of choice.
  2. Layer over top the chicken, the onions, mushrooms and peppers.
  3. Mix the tomato sauce and chicken broth together, pour over the chicken and veggies.
  4. Sprinkle the capers over that.
  5. Bake in the oven at 350 for 1 1/2 hours or till the chicken is cooked and sauce is bubbling hot!
  6. Serve with a salad and pasta!

When I was in the 6th grade my teacher had the bright idea of having every child taking turns to cook off a recipe. We teamed up in two’s, my partner was Georgette and we chose pork chops done in a creamy mushroom sauce. I think this had to do with health class and the teacher wanting us to make good choices or that was her story, truly I think it had more to do with her being pregnant and hungry now that I think about it! That was way back in the day when I didn’t know that I had gluten, dairy and other intolerances! Those were the days!

Today I was thinking about those chops and thought to myself “self, you can create those again”,so I have! Here’s how I did it!

Ingredients:

  • pork chops for 4 people (bone in or out, your call)
  • 1/2lb mushrooms chopped
  • 1 small onion diced
  • 2-3 cloves garlic minced
  • 2-3 tbsp. olive oil
  • 1 can coconut milk
  • 1 tbsp. corn starch
  • salt and pepper to taste
  • thyme if you like to taste

Directions:

  1. Now if you’re one of those people who can have canned cream soup, feel free to make that exchange and skip the next few steps!(1 can soup/1 can water or milk)But this sauce is good…just saying.
  2. In a sauté pan, sauté the mushrooms, garlic and onion in the olive oil until soft and almost brown.
  3. Add in the coconut milk and bring to a boil, scraping up the bits on the bottom.
  4. Make a thick syrup of corn starch and water, equal amounts. Once you have a good boil and the soup has good flavor, use the corn starch to thicken it. It doesn’t have to be real thick. Let cool somewhat.
  5.  In a 9×13’sh casserole, greased a bit with a tbsp. or so of olive oil, place your chops. Bake for 45 minutes in the oven at 350. Flipping them once at 20 minutes or so.
  6. At the 45 minute mark or once the chops have browned nicely, pour the soup over top, lifting the chops to be sure the soup is everywhere…mmm. Bake an additional 45 minutes or till you just can’t stand that delicious smell any longer.
  7. I will serve mine with broccoli and salad but I am sure mashed potatoes or rice would be great accompaniments to this dish!
  8. Bon appetit!

It’s that time of year where I cook up a storm in preparation for the upcoming holiday season. I make my Christmas cake, my pepper jelly and sometime my antipasto. The antipasto is awesome for when you get that unexpected company and you have nothing to feed them, you just go in the cupboard or fridge, pull out the antipasto and grab a few crackers and ta-da, instant appetizer. It also makes a great gift for those hard to buy folks! Here’s what you need to do:

Ingredients:

  • 1 Spanish onion chopped finely
  • 3 cans chopped mushrooms, drained
  • 500 grams of cut green beans, chopped small
  • 2 x 13oz jars pickled onions, chopped
  • 48 oz jar of sweet mixed pickles chopped
  • 16 oz can/jar of black or green olives
  • 500 grams of cauliflowerettes (I use frozen, easy to chop too!)
  • 4 x 6oz cans of tuna, drained
  • 1 green pepper chopped
  • 1 red pepper chopped
  • 3 large carrots chopped
  • 28 oz tin of diced tomatoes
  • 1 cup olive oil
  • 48 oz bottle of ketchup
  • 300g bag of frozen mini shrimp or canned

Directions:

  1. Put all ingredients except tuna and shrimp, into a large pot.
  2. boil for 30 minutes, stirring often.
  3. Add the fish in.
  4. Stir and simmer another 30 minutes.
  5. Pour into hot jars with sterile lids.
  6. Store in a cool dark place!
  7. enjoy as an appetizer with crackers, baguettes etc.
  8. give as a gift for the hostess too!
  9. You can do less mushrooms and more olives if that’s your thing!

 

 

 

This is a recipe from Rachel Ray’s collection but thought you’d love to try this yourself! It is tasty, healthy and easy-to-do. Go for it, you know you want to. Here’s how.

Ingredients:

  • 1/2 oz dried mushrooms- porcini
  • 3 cups veg. stock
  • 3 tbsp. olive oil
  • 2 ribs of celery, finely chopped plus some chopped leaves for garnish
  • 1 onion finely diced
  • 1 carrot finely chopped
  • 3-4 cloves of garlic
  • 1 bay leaf
  • s&p
  • 2 cans cannelini beans or roman beans, rinsed and drained
  • 1/2 cup dry white wine
  • 1 lb spaghetti ( gluten-free or not)
  • grated pecorino or parmesan

Directions:

  1. Bring a large pot of water to boil.
  2. In a small pot simmer the dried mushrooms in 1 1/2 cups of veg. stock.
  3. In a large deep skillet, heat the oil, add the celery,onion, carrot, garlic and bay leaf with salt and pepper. Partially cover and cook till veggies soften, about 10 minutes.
  4. Meanwhile in a food processor, puree half the beans with the remaining veg. broth.
  5. Add the wine to the veg. pan then stir in the pureed beans and the remaining whole beans.
  6. Using a slotted spoon, remove the mushrooms from the pot and chop coarsely. Add to the bean mix.
  7. Pour the stock from the mushrooms in as well but be careful not to get the grit at the bottom of the pot.
  8. Reduce heat to low and simmer.
  9. Cook your pasta al dente. Toss the pasta with the ragu and then serve with some cheese and a sprinkle of celery leaves on top!

Recently we had our large family Christmas party. Luckily with our family, everyone brings a crock pot or roaster of something and you have loads of food! This year’s theme was comfort foods and Andrew, my god-son and a grown young man, brought a huge roaster of Kapusta. He asked me if that would be acceptable and I said “sure” not having a clue as to what expect. I knew if Andrew was making it, it would be good, tasty and healthy! I was right, it was so good that I have been thinking about it and finally today I have a roaster in the oven cooking! I consider this healthy as it’s all veggies, no fat, how bad can it be? I have to tell you that of all the foods that I could eat that night, it was a toss up between kapusta and the veggie cabbage rolls as to which was the best dish there! I hear the shepherd’s pie was pretty amazing too but I missed out on that one! Anyhow, here’s the easy directions!

Ingredients:

  • cabbage sliced
  • 1 jar of sauerkraut with juice/wine/vinegar
  • 1 can of sliced mushrooms with juice (2 if large cabbage)
  • 1  onion sliced

Directions:

  1. Pre-heat oven to 350.
  2. Layer the cabbage, sauerkraut, onions and mushrooms in a large roaster, using the juices from the kraut and shrooms.
  3. Cover and roast for 2 hours or longer, it will be ready when the cabbage is completely soft and cooked through.
  4. Enjoy with a side of pork or chicken, ribs, beef, any meat at all!