by Kyra Sanders, Tinker's Mom
Mushrooms are higher in riboflavin, copper, selenium and Vitamin D than carrots, broccoli or tomatoes (depending on the variety, http://www.mushroomcouncil.com/). They are also high in potassium. Here's another way to get them into your diet!
2 Tbsp olive oil
1-2 packages fresh button or crimini mushrooms, stemmed
1-2 Tbsp Steak Seasoning
¼ cup Zinfandel wine
Heat olive oil in a skillet over medium high heat. Trim stems from the mushrooms, and brush any dirt off with a damp cloth. Do not rinse mushrooms in water, as they will soak up water, become tough and steam rather than caramelize in the pan. When the oil is hot, sprinkle enough steak seasoning to form a thin layer on the oil. Carefully place the mushrooms cap side down in the oil and seasoning. Turn once, after about 3-4 minutes. You may need to add more oil and more seasoning depending on how the mushrooms draw in the oil. Leave on the stem (gill) side for another 3 minutes. Turn off the heat, and gently pour in the wine. Your pan will be hot, and it will splatter and sizzle, so be ready for it. Let the pan cool while the mushrooms pull in the wine flavoring. The wine will cook down a bit, and the alcohol will evaporate. Serve warm with a sprinkle of fresh basil, chives or parsley.
Tuesday, November 4, 2008
Saturday, November 1, 2008
Bombed Ballgame Beans and Rice
By Kyra Sanders, Tater’s Mom
2 Tbsp olive oil
1 medium onion, chopped
1 cup brown rice
2 cups low-sodium chicken or beef broth
1 15 ounce can petite diced tomatoes and green chiles, undrained
1 15 ounce can black beans, drained and rinsed
1 15 ounce can kidney beans, drained and rinsed
1 14 ounce can yellow hominy, drained and rinsed
1 Tbsp chili powder (I prefer Pensey's 3000)
1 Tbsp ground cumin (I prefer Pensey's Adobo Seasoning)
1 Tbsp curry seasoning blend
In a large skillet, heat oil to medium high. Add chopped onion, and stir. When onions begin to take on a slightly golden brown edge, stir in dry rice to coat with oil. Add broth and tomatoes, bring to a boil, cover tightly and reduce to a simmer. Cook about 30 minutes stirring twice. If the rice has absorbed most of the liquid, add another half cup of warm water or beer. Add beans, hominy, chili powder, cumin and curry powder. Stir and let cook until the rice is done. Keep an eye on the moisture. When the rice is done, remove from heat, remove the lid, and let set for 5-10 minutes. Serve with a sprinkle of parmesan cheese. Freezes well.
Options: vary the seasoning and the flavor of diced tomatoes, use 1 cup of beer and 1 cup of broth, substitute chick peas (garbanzo beans) and navy beans for black and kidney, etc. I also make this with Johnson Brats, hamburger, or chorizo sausage.
2 Tbsp olive oil
1 medium onion, chopped
1 cup brown rice
2 cups low-sodium chicken or beef broth
1 15 ounce can petite diced tomatoes and green chiles, undrained
1 15 ounce can black beans, drained and rinsed
1 15 ounce can kidney beans, drained and rinsed
1 14 ounce can yellow hominy, drained and rinsed
1 Tbsp chili powder (I prefer Pensey's 3000)
1 Tbsp ground cumin (I prefer Pensey's Adobo Seasoning)
1 Tbsp curry seasoning blend
In a large skillet, heat oil to medium high. Add chopped onion, and stir. When onions begin to take on a slightly golden brown edge, stir in dry rice to coat with oil. Add broth and tomatoes, bring to a boil, cover tightly and reduce to a simmer. Cook about 30 minutes stirring twice. If the rice has absorbed most of the liquid, add another half cup of warm water or beer. Add beans, hominy, chili powder, cumin and curry powder. Stir and let cook until the rice is done. Keep an eye on the moisture. When the rice is done, remove from heat, remove the lid, and let set for 5-10 minutes. Serve with a sprinkle of parmesan cheese. Freezes well.
Options: vary the seasoning and the flavor of diced tomatoes, use 1 cup of beer and 1 cup of broth, substitute chick peas (garbanzo beans) and navy beans for black and kidney, etc. I also make this with Johnson Brats, hamburger, or chorizo sausage.
Thursday, October 30, 2008
Hearty Chicken and Dumplings
By Kyra Sanders, Tater’s Mom
Chef’s note: this is an easy version of what would take all day to make. Outstanding on cold days, and especially when you want to feel better fast.
Chef’s note: this is an easy version of what would take all day to make. Outstanding on cold days, and especially when you want to feel better fast.
2 Tbsp olive oil
1 medium onion, chopped (or about 1 cup frozen)
1 heart of celery, chopped (use the leaves)
1 cup chopped carrots (quick tip: use shredded)
2 tsp dried thyme, or 2 tsp dried poultry seasoning blend
Heat olive oil over medium high heat in a stock pot. Add the onion, celery, and carrot, stir and let cook until the onions are translucent. Add thyme or poultry seasoning.
2 cans (8 ounces) chicken breast meat drained, or 2 cups of shredded rotisserie chicken
8 cups low-sodium chicken broth (avoid bullion - it’s mostly salt)
1 pkg white pepper gravy mix (size that makes 2 cups)
8 cups low-sodium chicken broth (avoid bullion - it’s mostly salt)
1 pkg white pepper gravy mix (size that makes 2 cups)
Combine the gravy mix with chicken broth to reduce clumping, add gravy/broth and chicken to the onions, celery and carrots. Bring to a gentle boil.
1 can (16 ounces) buttermilk or flaky large biscuits
Salt and pepper
Salt and pepper
Open the can of biscuits, and cut each biscuit into about 8 pieces. Drop the pieces into the boiling liquid one at a time being careful not to splash yourself. Gently stir occasionally until the biscuits begin to float to the surface. Check the seasoning, and add salt and pepper to taste. Serve with snipped chives and a dollop of sour cream or plain yogurt.
Saturday, October 25, 2008
Lentil Me Your Ear for Easy Peasy Soup!
by Kyra Sanders, Scrap's Mom
1 hearty slice of precooked ham, bone in, chopped in bite-sized pieces
2 Tbsp olive oil
1 large onion (any kind), chopped
1 celery heart, rinsed and chopped
3- 4 large carrots, peeled and chopped (or buy baby carrots to save work)
2 cloves garlic, chopped
Heat the chopped ham in a large pot (5 qt size) to render some fat and moisture. Add olive oil if the meat does not render much fat. Add onion, celery, carrots and garlic. Allow them to sweat in the fat until the onion is soft and translucent, stirring occasionally (about 10 minutes).
4 cups dry bean mix (16 oz each: dry split green peas, dry split yellow peas, dry lentils, and dry barley, mixed well, store in air-tight container)
1 cup brown rice (uncooked)
12 cups reduced-sodium chicken stock (vegetable stock for vegetarians)
2 bay leaves
1 tsp poultry seasoning
1 tsp Italian seasoning blend
2 Tbsp salt
1 Tbsp pepper
Add the above ingredients to the veggies in the stock pot. Bring to a boil, test for seasoning (should be slightly salty), cover and reduce to a simmer. Stir every 15 minutes and judge if more liquid is needed. Add only warm liquid to the pot - use more chicken stock or water. Recheck for seasoning periodically. Simmer for an hour, or until the rice is cooked through. Discard bay leaves.
If you like a creamy soup, puree all of the soup in batches. If you like a less creamy soup, puree only half of the soup. Be careful when you puree as hot liquids expand when pureed in a blender of food processor. Serve immediately with a dollop of fat free sour cream or plain yogurt, and a sprinkle of chopped fresh green onions or basil. Freezes well.
1 hearty slice of precooked ham, bone in, chopped in bite-sized pieces
2 Tbsp olive oil
1 large onion (any kind), chopped
1 celery heart, rinsed and chopped
3- 4 large carrots, peeled and chopped (or buy baby carrots to save work)
2 cloves garlic, chopped
Heat the chopped ham in a large pot (5 qt size) to render some fat and moisture. Add olive oil if the meat does not render much fat. Add onion, celery, carrots and garlic. Allow them to sweat in the fat until the onion is soft and translucent, stirring occasionally (about 10 minutes).
4 cups dry bean mix (16 oz each: dry split green peas, dry split yellow peas, dry lentils, and dry barley, mixed well, store in air-tight container)
1 cup brown rice (uncooked)
12 cups reduced-sodium chicken stock (vegetable stock for vegetarians)
2 bay leaves
1 tsp poultry seasoning
1 tsp Italian seasoning blend
2 Tbsp salt
1 Tbsp pepper
Add the above ingredients to the veggies in the stock pot. Bring to a boil, test for seasoning (should be slightly salty), cover and reduce to a simmer. Stir every 15 minutes and judge if more liquid is needed. Add only warm liquid to the pot - use more chicken stock or water. Recheck for seasoning periodically. Simmer for an hour, or until the rice is cooked through. Discard bay leaves.
If you like a creamy soup, puree all of the soup in batches. If you like a less creamy soup, puree only half of the soup. Be careful when you puree as hot liquids expand when pureed in a blender of food processor. Serve immediately with a dollop of fat free sour cream or plain yogurt, and a sprinkle of chopped fresh green onions or basil. Freezes well.
Savory Squash Pasta
by Kyra Sanders (Scrap's Mom)
A hearty meal for any cool day! For a full meal, add cooked rotisserie chicken chopped or shredded. Play with your food! Substitute leftover baked sweet potatoes, or other winter squash for the butternut, add spinach, kale or other dark greens - your imagination will make this a very versatile dish. To slim it down some, use a low-fat cheese, or use fat-free cottage cheese for the parmesan.
1 pound macaroni such as penne or ziti with lines
2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
2 tablespoons fresh thyme, finely chopped or 1 tsp dried; or use Italian seasoning blend
4 tablespoons butter
4 tablespoons all-purpose four
1 cup chicken stock
1 1/2 cups whole milk
Salt and freshly ground black pepper to taste
Dash nutmeg, optional
1 (10-ounce) box frozen butternut squash, defrosted; or fresh cooked and mashed
1/8 tsp ground red pepper or 1/2 tsp Oriental chili paste
1 cup grated Parmesan cheese (use real cheese, not the powder in a can)
1 cup shredded cheddar cheese
2 tbsp fresh chopped parsley or 1 tsp dried parsley or oregano
1 teaspoon paprika
Directions
Bring water to a boil, season with salt and cook macaroni until it still has a sturdy center. Preheat broiler and place rack in middle of the oven.
While waiting for the pasta, saute onions and garlic in olive oil until soft, stir in thyme or Italian seasoning. Push onions aside and melt butter. Whisk flour into butter and let cook for 1-2 minutes while stirring. Add stock slowly while whisking, then add milk in the same way. Add salt, pepper, nutmeg, and hot pepper. Turn the heat up and stir gently until the sauce thickens. Reduce the heat and add the Parmesan cheese, stirring to combine. Stir in thawed squash or freshly cooked mashed squash. Add in the macaroni, and stir to combine.
Toss cheddar cheese, parsley and paprika together in a small bowl. Transfer macaroni mixture to a casserole dish and scatter cheddar mix over the top. Brown under the broiler, and serve immediately.
A hearty meal for any cool day! For a full meal, add cooked rotisserie chicken chopped or shredded. Play with your food! Substitute leftover baked sweet potatoes, or other winter squash for the butternut, add spinach, kale or other dark greens - your imagination will make this a very versatile dish. To slim it down some, use a low-fat cheese, or use fat-free cottage cheese for the parmesan.
1 pound macaroni such as penne or ziti with lines
2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
2 tablespoons fresh thyme, finely chopped or 1 tsp dried; or use Italian seasoning blend
4 tablespoons butter
4 tablespoons all-purpose four
1 cup chicken stock
1 1/2 cups whole milk
Salt and freshly ground black pepper to taste
Dash nutmeg, optional
1 (10-ounce) box frozen butternut squash, defrosted; or fresh cooked and mashed
1/8 tsp ground red pepper or 1/2 tsp Oriental chili paste
1 cup grated Parmesan cheese (use real cheese, not the powder in a can)
1 cup shredded cheddar cheese
2 tbsp fresh chopped parsley or 1 tsp dried parsley or oregano
1 teaspoon paprika
Directions
Bring water to a boil, season with salt and cook macaroni until it still has a sturdy center. Preheat broiler and place rack in middle of the oven.
While waiting for the pasta, saute onions and garlic in olive oil until soft, stir in thyme or Italian seasoning. Push onions aside and melt butter. Whisk flour into butter and let cook for 1-2 minutes while stirring. Add stock slowly while whisking, then add milk in the same way. Add salt, pepper, nutmeg, and hot pepper. Turn the heat up and stir gently until the sauce thickens. Reduce the heat and add the Parmesan cheese, stirring to combine. Stir in thawed squash or freshly cooked mashed squash. Add in the macaroni, and stir to combine.
Toss cheddar cheese, parsley and paprika together in a small bowl. Transfer macaroni mixture to a casserole dish and scatter cheddar mix over the top. Brown under the broiler, and serve immediately.
Thursday, October 23, 2008
Leek and Kale Soup - Scrap's original recipe
Chef’s note - if you don’t have or don’t like any of the vegetables, you can omit or substitute for them. I have made this soup with dried peas, asparagus, hominy, fresh string beans, etc.
1 large or 2 small leeks, about 1 pound
1 large Spanish or sweet onion
1 large bunch of kale
1 package frozen green peas
1 ½ cups carrots
1 ½ cups mushrooms (use your favorite)
½ cup brown rice, uncooked
½ cup barley, uncooked
2 bay leaves
1 ½ teaspoons black pepper
4 sprigs fresh thyme (or 2 teaspoons dried Italian herbs)
2 tablespoons olive oil
2 strips turkey bacon, chopped
½ cup dry white wine (use a drinking wine, not a cooking wine)
5 cups reduced sodium chicken stock
1 to 1 ¼ pounds russet potatoes, diced
1 ½teaspoons salt
½ to ¾ cup fat free sour cream
2 tablespoons snipped chives, optional
Directions
Trim the tough portion of the leek greens and halve the leek lengthwise, then thinly slice crosswise into half-moon shapes. Use as much of the greens as you like. Fill a bowl or your sink with water and separate the half-moon shapes to release any sand trapped in the leek. Let the leeks set in the water for a short time, then skim the cut pieces off the top - this way the sand falls to the bottom of the bowl or sink. Peel and chop the onion, set aside. Pull kale leaves off their stems, rinse and rough chop. Roughly chop carrots, mushrooms and potatoes. This soup will be blended later, so don’t worry excessively over the sizes and shapes. The smaller you cut the potatoes and carrots, the faster your soup will cook.
In a large soup pot over medium heat, heat the olive oil and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. Add the chopped leeks and onion, and cook until wilted, about 5 minutes. Add the wine and bring to a boil (this step can be omitted if you do not want to use wine, and you can substitute any wine you love). Add the bay leaves, thyme and pepper, chicken stock, potatoes, kale, peas, carrots, mushrooms, rice, barley and salt, and bring to a boil. Reduce the heat to a simmer and cook for 45 minutes, or until the potatoes are falling apart and the soup is very flavorful. Stir every 10-15 min. Remove bay leaves and any thyme stems. You may need to add extra water as the rice and barely cook. Use warm water to keep the soup moving forward.
Working in batches, puree the soup in your choice of appliance (immersion blender, stand blender or food processor). Use care, as the hot soup will expand when chopped by stand blender or food processor. Stir in the sour cream and adjust the seasoning, if necessary. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup. This soup freezes well.
1 large or 2 small leeks, about 1 pound
1 large Spanish or sweet onion
1 large bunch of kale
1 package frozen green peas
1 ½ cups carrots
1 ½ cups mushrooms (use your favorite)
½ cup brown rice, uncooked
½ cup barley, uncooked
2 bay leaves
1 ½ teaspoons black pepper
4 sprigs fresh thyme (or 2 teaspoons dried Italian herbs)
2 tablespoons olive oil
2 strips turkey bacon, chopped
½ cup dry white wine (use a drinking wine, not a cooking wine)
5 cups reduced sodium chicken stock
1 to 1 ¼ pounds russet potatoes, diced
1 ½teaspoons salt
½ to ¾ cup fat free sour cream
2 tablespoons snipped chives, optional
Directions
Trim the tough portion of the leek greens and halve the leek lengthwise, then thinly slice crosswise into half-moon shapes. Use as much of the greens as you like. Fill a bowl or your sink with water and separate the half-moon shapes to release any sand trapped in the leek. Let the leeks set in the water for a short time, then skim the cut pieces off the top - this way the sand falls to the bottom of the bowl or sink. Peel and chop the onion, set aside. Pull kale leaves off their stems, rinse and rough chop. Roughly chop carrots, mushrooms and potatoes. This soup will be blended later, so don’t worry excessively over the sizes and shapes. The smaller you cut the potatoes and carrots, the faster your soup will cook.
In a large soup pot over medium heat, heat the olive oil and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. Add the chopped leeks and onion, and cook until wilted, about 5 minutes. Add the wine and bring to a boil (this step can be omitted if you do not want to use wine, and you can substitute any wine you love). Add the bay leaves, thyme and pepper, chicken stock, potatoes, kale, peas, carrots, mushrooms, rice, barley and salt, and bring to a boil. Reduce the heat to a simmer and cook for 45 minutes, or until the potatoes are falling apart and the soup is very flavorful. Stir every 10-15 min. Remove bay leaves and any thyme stems. You may need to add extra water as the rice and barely cook. Use warm water to keep the soup moving forward.
Working in batches, puree the soup in your choice of appliance (immersion blender, stand blender or food processor). Use care, as the hot soup will expand when chopped by stand blender or food processor. Stir in the sour cream and adjust the seasoning, if necessary. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup. This soup freezes well.
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