Savory Mushroom Stew
This Savory Mushroom Stew is absolutely perfect for those cold, rainy evenings when you just want something warm and hearty. You know.... comfort foods.
Author: Chuck Underwood
1 med Yellow Onion (chopped)
1 med Carrot (diced)
1/ 3 cup Vegetable Broth (low sodium)
8 oz Baby Bella Mushrooms
8 oz White Button Mushrooms
1/4 tsp Thyme
1/4 tsp Rubbed Sage
1 dash Cayenne Pepper
1 Tbs Tomato Paste
1 can Diced Tomatoes (15oz)
1 Tbs Flour
1/2 cup Red Wine
1 1/2 cups Vegetable Broth (low sodium)
1 med Potato (diced)
2 cloves Garlic (minced)
1 Tbs Soy Sauce (low sodium)
1/2 tsp Red Wine Vinegar
1 dash Salt & Pepper (to taste)
Saute onion and carrot in 1/3 cup veg broth until softened and lightly browned
Season with salt and pepper
Remove to separate bowl.
Add mushrooms to pot and cook over med heat until reduced
Add thyme, sage, and pepper and stir to combine
Add tomato paste and tomatoes and simmer for 3-4 minutes
Sprinkle on flour and mix well
Stir the onions back into the pot.
Add Red Wine and mix well
Add remaining Veg Broth, potato, and garlic and simmer until potato has softened
Season with Soy Sauce and Red Wine Vinegar
Serve as is or ladle over Mashed Potatoes, Pasta, or Rice
Potato and Collard Green Hash
1large bunch collard greens, about 1 1/2 pounds, stemmed and washed in 2 changes of water
Salt to taste
3tablespoons extra virgin olive oil
1onion, sliced very thin in half-moons
2to 4 garlic cloves, green shoots removed, sliced thin
¼to 1/2 teaspoon crushed red pepper flakes (optional)
¾pound yellow-fleshed potatoes, such as Yukon gold
Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard greens. Blanch for four minutes, and transfer to the ice water with a slotted spoon or skimmer. Drain and squeeze out extra water. Chop coarsely. Set aside the cooking water.
Heat 2 tablespoons of the oil over medium heat in a wide, lidded skillet or Dutch oven, and add the onion. Cook, stirring often, until it begins to soften, about three minutes. Add a generous pinch of salt, the garlic and crushed red pepper flakes. Continue to cook, stirring often, until the onion is tender, about five minutes. Stir in the collard greens. Mix together for a few minutes, and then add 1 cup of the cooking water and salt to taste. Bring to a simmer, cover partially, and simmer over low heat for 45 minutes to 1 hour, stirring often and adding more cooking water from time to time, so that the greens are always simmering in a small amount of liquid.
While the greens are cooking, scrub the potatoes and add to the pot with the cooking water. Bring back to a boil, lower the heat and simmer until the potatoes are tender, about 25 minutes. Remove the potatoes from the cooking water, and allow to cool slightly so that you can peel them if you wish. Cut them into large chunks.
Uncover the greens, and add the potatoes. Using a fork or the back of a wooden spoon, crush the potatoes and stir into the greens. Add a tablespoon of olive oil and salt and pepper to taste, and stir over low heat until the greens and potatoes are well combined. The potatoes should not be like mashed potatoes, just crushed and intermingled with the greens, like hash. Taste, adjust seasonings and serve.
Mushroom and rice stuffed collard greens
1 Tbsp olive oil
1 large onion, chopped and divided
2 garlic cloves, minced
8 oz. button mushrooms, diced
1/4 tsp crushed red pepper
1/4 tsp dried thyme
salt and pepper to taste
1 1/2 cups cooked brown rice
1 tsp olive oil
2 garlic cloves, minced
1 1/2 cups crushed tomatoes
1/2 tsp dried basil
salt and pepper to taste
6 large collard green leaves
Heat 1 Tbsp olive oil over medium heat in a medium skillet. Saute half of onion until tender, and then add garlic and cook another minute. Stir in mushrooms, red pepper,
thyme, and salt and pepper and cook until mushrooms are brown and soft. Combine mushrooms with rice and set aside.
Add 1 tsp oil to the same skillet and saute the remaining half of the onion until tender. Then add garlic, cook an additional minute, and stir in tomatoes, basil, and salt and pepper. Let this simmer for 20 min.
Remove the end of the stem (past the leaf) from each collard green. Then fold each one in half length-wise so that the tough stem is on the outside. Trim some of the stem off, being careful not to cut leaf. Then plunge the leaves into a large pot of boiling water for 1-2 min, until tender. Remove from water and let cool for a few minutes.
Add about 1/4 cup sauce to the bottom of a medium baking dish. Assemble rolls by placing about 1/2 cup of mushroom and rice mixture at one end of a collard leaf and rolling it, folding ends in as you go. Place each roll in the prepared pan and top with remaining sauce. Bake at 350 for 30 min. Serves 3.
Upside Down Pear and Apple Tart Recipe | MyRecipes
Upside Down Pear and Apple Tart
1 package frozen puff pastry
3 gala apples
3 Bartlett pears
2 tablespoons fresh lemon juice
5 tablespoons unsalted butter
2/3 cup sugar
1 tablespoon grated fresh ginger
1/4 teaspoon salt
Vanilla ice cream, optional
How to Make It
Preheat oven to 400°F. Remove puff pastry from freezer to defrost.
Peel, core and quarter apples and pears. Toss with lemon juice.
Cream together butter, sugar, ginger and salt. Spread mixture on bottom and sides of a 10-inch round thick-bottomed flameproof and ovenproof baking pan or skillet.
Place apple and pear wedges skinned side down in alternating concentric circles on top of butter mixture. (Cut any extra pieces to fill in gaps and pack tightly since tart will shrink when baked.)
Place pan over medium-high heat and cook fruit for about 20 minutes or until butter mixture begins to brown. Remove pan from heat; cool slightly.
On a floured surface, lightly roll out one sheet of puff pastry and cut out a 10-inch round using base of a 10-inch tart pan or a stencil. Using a fork, poke holes all over pastry. Place pastry on top of fruit in pan, tucking in outer edges to seal.
Bake tart until pastry turns golden, about 30 minutes.
Remove tart from oven and let cool for about 20 minutes. While pan is still warm, remove tart: Place a plate over top of pan and, holding plate firmly, invert pan quickly onto plate; remove pan. Serve warm with vanilla ice cream, if desired.
Beans & Greens Soup
1 (1-pound) package Camellia Brand Dried Beans (options: Garbanzos, Lentils, Navy Beans, Great Northern Beans, etc.)
2 tablespoons fat (options: olive oil, avocado oil, butter, etc.)
2 cups chopped onion (options: white, red, leeks, shallot or any combination)
2 cups chopped vegetables, if desired (options: celery, carrots, bell pepper, fennel or any combination)
3 cloves garlic, chopped
8 cups broth (options: vegetable, chicken, beef, mushroom, etc.)
1/4 teaspoon crushed red pepper flakes
3 cups chopped greens (options: kale, collard, spinach, arugula, Swiss chard, cabbage, watercress, etc. or any combination)
2 tablespoons vinegar (options: red wine, cider, champagne, mirin, white balsamic, flavored, etc.)
1 teaspoon salt
1/4 teaspoon pepper
Yield: 10 cups
Rinse and sort beans.
Heat olive oil in a large Dutch oven over medium-high heat.
Add chopped onion and chopped vegetables and sauté for 3 minutes. Add garlic and cook 1 minute more.
Add broth, beans and red pepper flakes; bring to a boil. Reduce heat, cover and simmer until beans are tender. (See our bean cooking chart for cooking times per individual bean/pea varieties). Add more broth or water as needed.
Stir in greens, vinegar, salt and pepper. Cook until greens are wilted (1 minute for spinach or watercress, and up to 20 minutes for collards or chard).
APPLE SLAW WITH CELERY ROOT
PREP TIME: 30 MINUTES
TOTAL TIME: 30 MINUTES
SERVINGS: 6 SERVINGS
CALORIES: 245 KCAL
Apple Slaw with Celery Root is an exciting twist on your basic coleslaw. Crisp apples and celery root combine with jalapeno, cilantro & pickled onions. It's sure to be a stand out side dish!
3 apples granny smith or other apple of your choosing
1 large celery root peeled
1 jalapeno seeded and minced
1 cup cilantro leaves chopped
1/4 cup canola oil
1/4 cup lime juice
2 teaspoons poppy seeds
Place the vinegar, sugar and 1 teaspoon salt in a medium bowl and add thinly sliced red onion. Massage the onions until well coated with the vinegar mixture. Add oil and set aside for at least 30 minutes.
Peel the celery root and cut into thin strips. Core your apples and cut into similar sized thin strips. Place in a large bowl and coat with lime juice to prevent browning. Add the onions and their marinade, minced jalapeno, and cilantro. Toss to combine and top with poppy seeds.
Spicy Collards with Mushrooms and Sausage
Yields 4 servings
1 teaspoon olive oil
1 red onion, diced
2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes, or more to taste
2 cups sliced mushrooms
2 links vegan sausage, sliced
1 large bunch of collard greens, stems removed, chopped
1 tablespoon tamari
1 tablespoon apple cider vinegar
sea salt and pepper, to taste
In a large skillet or nonstick pan, sauté the onion and garlic in the olive oil for about 3 minutes, until the onion becomes translucent.
Add the crushed red pepper and cook for a minute or two more. and them add the sausage and cook for about 5 minutes, or until they brown a little.
Add the mushrooms and cook for about 5 more minutes, until the mushrooms soften.
Add the collards, Liquid Aminos and vinegar, and cook for a few more minutes, until the collards wilt.
Season with salt and pepper to taste and serve hot over cooked brown rice or quinoa.
5 minute banana-mango pudding
1 cup Mango, frozen cubes
1/4 cup Banana, frozen slices
1/4 cup Almond Milk
1/4 cup Raw Honey, can sub maple syrup
1 Tbsp Chia Seeds
1 Tbsp Coconut Flour, Optional for a thicker consistency
Blend all ingredients together
Whisk until light and frothy
Red Potato Mushroom Curry
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Per Serving262 calories
2 cups baby red potatoes (sliced into halves)
2 tbsp. olive oil
2 cups white mushroom (sliced)
1 cup red onions (roughly chopped)
2 tbsp. tomato paste
1 tbsp. ginger garlic paste
¼ cup white sesame seeds
1 tbsp. fresh thyme
½ cup fresh cilantro (chopped)
1 ½ cups water
¼ tsp turmeric powder
½ tsp salt
¼ tsp chili powder
1 ½ cups unsweetened coconut milk
Preheat oven at 375 degree Fahrenheit and prepare a cookie sheet with a greased liner/parchment paper.
Place the sliced potatoes on the cookie sheet and put it in the middle rack of the oven to bake for 35-40 minutes or until the potatoes are soft.
In the meanwhile heat 1 tbsp. olive oil in a nonstick pan and sauté mushrooms.
If the mushrooms dry up spray it with cooking spray to moisten the mushrooms. Cook them until nice golden brown in color.
While the mushrooms are cooking, combine onion, tomato paste, ginger garlic paste and sesame seeds into the food processor and grind smooth.
Once the mushrooms are cooked take them out in a bowl and add another 1 tbsp. olive oil in the same pan.
Now add thyme and cilantro to the warm oil.
Immediately add the sesame seeds paste to it and cook for 3-4 minutes or until the paste starts sticking to the pan.
Now add water to it, mix very well and boil for couple of minutes.
Add turmeric powder, salt and chili powder to the pan and mix well. Cook for 2-3 minutes again.
Now add coconut milk and mix very well. Cook for another 3-4 minutes.
Lastly, fold in potatoes and mushrooms and gently mix. Cook for another couple of minutes.
Turn off the flame and serve warm with steamed rice or naan.
½ of whole red onion equals to 1 cups roughly chopped onion for this recipe.
If this curry left for long it might thicken a little in that case just add little coconut milk according to desired consistency and adjust the seasonings.
Regular milk can also be used in this recipe in the same measurement.
Collared Greens, Chicken, Blue Cheese and Apple Salad
2-3 cups collard greens, finely shredded, leaves only
1 celery rib, finely sliced
3-4 button mushrooms, sliced
1 Red Delicious apple, peel on, diced (save a few slices to garnish, if desired)
25g pecans, coarsely chopped
30g blue cheese, crumbled
2 tbsp unsweetened applesauce
¼ cup unsweetened all natural apple juice
2 tbsp cider vinegar
1 tbsp Dijon mustard
½ tsp date paste
¼ tsp each salt and pepper
1 tbsp fresh lemon thyme, chopped
1 tsp fresh rosemary, chopped
⅛ tsp guar gum
Add all the ingredients of the dressing to your small food processor or blender and process until nice and smooth. Set aside.
Toast the pecans in a small non stick pan, over medium heat, for about 2 minutes or until they become fragrant. Remove from heat and set aside.
Add shredded collards, mushrooms, celery and half the apple to a small mixing bowl. Add vinaigrette and mix until well coated.
Transfer to serving plate, add the rest of the apple, pecans and blue cheese.
Garnish with apple slices and sprigs of thyme, if desired.
Cheesy Garlic and Onion Stuffed Mushrooms
Yield: 20 mushrooms
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes
16 ounces button mushrooms (about 20)
2 medium sized cloves garlic (or 3 small), coarsely chopped
1/2 cup onion, coarsely chopped
2 teaspoons olive oil
8 ounces cream cheese, softened (I used 1/3 less fat)
1/4 cup fresh grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
5 teaspoons Panko bread crumbs, divided
chopped parsley, for garnish
Preheat oven to 350º F. Spray a baking sheet with non-stick cooking spray. Wipe mushrooms clean with a damp towel and carefully remove stems. Place de-stemmed mushroom caps upside down on baking sheet (the hole facing up). Place mushroom stems, onion, & garlic in the bowl of a food processor and pulse until just combined (you can hand-chop or if you don't have a food processor).
Add 2 teaspoons of olive oil to a non-stick skillet and heat over medium high heat. Add the mushroom mixture to the hot pan and cook down for 4 to 5 minutes until most of the liquid has evaporated.
Remove skillet from heat and stir in cream cheese, parmesan, and seasonings (salt, pepper, and cayenne). Stir until mixture is combined well. Spoon a heaping teaspoon of filling into each mushroom cap and then top each one with 1/4 teaspoon Panko breadcrumbs.
Bake at 350ºF for 20 minutes (until warmed through). Garnish with freshly chopped parsley and serve!
Adapted from: All Recipes
Banana, Mango, Apple Rice Kugel
3 cups cooked rice
4 tablespoons butter, melted
1 1⁄2heavy cream
1 large banana, sliced
1 mango, diced
1 apple, peeled and chopped
5 eggs, well beaten
1 tablespoon cinnamon
Add all of the ingredients and mix well.
Put in well greased casserole dish.
Cover and bake for for 1 hour at 350°F, mixing half way through.
Top with additional cinnamon, sugar, and coconut flakes to taste last 15 minutes (uncovered).
Transformed Spinach Mushroom Quiche
1 prepared 9-inch single pie crust
3/4 cup milk
1 tablespoon chopped fresh parsley
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1/2 (10 ounce) bag fresh spinach
1 (8 ounce) package sliced fresh mushrooms
1/2 yellow onion, sliced
1/2 (4 ounce) container crumbled feta cheese
1/2 (8 ounce) package shredded Swiss cheese, divided
Preheat oven to 400 degrees F (200 degrees C).
Fit pie crust into a 9-inch pie dish.
Whisk eggs, milk, parsley, garlic, salt, black pepper, and nutmeg in a bowl.
Gently combine spinach, mushrooms, onion, and feta cheese in a separate bowl. Spread spinach-mushroom mixture in the prepared pie dish; top with half the Swiss cheese.
Pour egg mixture evenly over the filling, swirling egg mixture in bowl to spread seasonings through the eggs; top the quiche with remaining Swiss cheese. Place quiche on a baking sheet.
Bake in preheated oven until the quiche is lightly puffed and browned, 45 to 50 minutes. A toothpick inserted into the center of the filling should come out clean. Cool for 30 minutes before serving.
Grilled Tilapia with Mango Salsa
Prep 45 m
Cook 10 m
Ready In 1 h 55 m
"Don't let the list of ingredients fool you: this is super-easy, and gets rave reviews whenever I serve it. The salsa can be made the day ahead to save time. Strawberries can be substituted for the mango if you prefer--both are excellent! Combine leftover salsa with some drained black beans the next day for lunch."
1/3 cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon ground black pepper
1/2 teaspoon salt
2 (6 ounce) tilapia fillets
1 large ripe mango, peeled, pitted and diced
1/2 red bell pepper, diced
2 tablespoons minced red onion
1 tablespoon chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons lime juice
1 tablespoon lemon juice
salt and pepper to taste
Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.