Tag Archives: milk

Wish You

Spaghetti with Skinny Green Onion Sauce

skinny_green_onion

Welcome to a BONUS Secret Recipe Club posting – this time from Group C!  The best part of posting with a different group is being able to explore blogs I wouldn’t otherwise be exposed to as I’m not the best at checking when other groups post.  I was sent to Adina’s Where is My Spoon which is full of family friendly recipes.  Since I only had a few hours to find a recipe I got straight to work to find a recipe that was already vegetarian as I knew I wouldn’t have the time to adjust it.  Luckily a recent green onion series led me to a deliciously fantastic pasta – Spaghetti with Skinny Green Onion Sauce!  I had to make a few adjustments as my store did not have any decent looking tomatoes but they did have some great looking mushrooms – so I subbed in a can of diced tomatoes.  I also omitted the vegetable stock as I forgot to pick it up (oops).

Wish You

Serves: Serves 5-6

Ingredients

1 lb spaghetti

2 green or red bell peppers, diced

1 bunch green onions, diced

1 cup wild mushrooms, diced

1 tbsp olive oil

1 tsp Gourmet Garden Italian herbs

1 tbsp Gourmet Garden Chunky Garlic

1 cup low-fat milk (2%)

4 tbsp low-fat cream cheese

1 cup reserved pasta water or vegetable stock

3 tbsp tomato paste

1 can diced tomatoes, Italian style

salt and pepper to taste

Instructions

  1. Heat the olive oil in a deep skillet over medium heat. Add the bell pepper along with the green onions and mushrooms and saute for 5-7minutes. Add the Italian herbs and the garlic and continue to cook for 5 minutes.
  2. Meanwhile prepare the pasta per the box. Before draining, reserve 1 cup of the water. Set aside the pasta.
  3. In a small bowl mix together the pasta water, cream cheese, tomato paste, and milk. Stir into the green pepper mixture along with the diced tomatoes. Bring to a bowl, then reduce heat to low and simmer for 10 minutes before adding the pasta.
  4. Season to taste with salt and pepper then Serve and Enjoy!
http://dancingveggies.com/2016/03/wish-you.html

This sauce was fantastic!  It was creamy, tomatoey, and quick – which is key these days.   As a bonus, it can easily become gluten free by switching out the pasta.  To make things even quicker, I used some Gourmet Garden herb pastes that I had left from Fresh Tasty Valentine.  I put this together after working my first post-baby convention and running on fumes.  A few other recipes that I flagged for later are her broccoli cauliflower meatballs and her lentil quinoa carrot salad which sounds perfect for summertime.

Highs and Lows

Corn Blinis

corn_blinis

Hello again! It seems I’m only around for Secret Recipe Club reveals but I’m hoping that with my third trimester quickly approaching I’ll finally be back to regular posting.  We were hoping that my HG would let up in the second, and it did for a bit, before coming back with a vengeance.  Still, I had rather be dealing with that then back at the RE figuring out another infertility treatment.

With that said, once again my SRC buddy gave me the inspiration I needed to get back in the kitchen.  This month I was partnered with the incredible Vicky of Things I Made Today and WOW! is her blog incredible.  I was blown away by all the incredible options, and the blog’s crisp clean style made it oh so easy to find tons of delicious treats.  Given my constraints, I had to limit myself to things that were quick and easy – and seasonal so that I could do the bulk of my shopping at my office’s Farmer’s Market.  That still didn’t narrow things down as I tried to focus in on my top 5: Cauliflower Fritters, Roasted Vegetables, Baked Ricotta, Carrot Fritters,  and Corn Blinis.  In the end the corn won out thanks to a delivery of fresh Eastern Shore corn from my fantastic MiL.

Highs and Lows

Serves: Yields 2 dozen blinis

Ingredients

3 tbsp cornmeal (I used white)

½ cup all-purpose flour

¼ teaspoon salt

¼ teaspoon baking powder

1 egg, beaten

½ cup milk

1 tbsp melted butter

? cup fresh corn kernels

dash of cayenne pepper

olive oil for frying

Instructions

  1. In a medium sized bowl, mix together cornmeal, flour, salt, baking powder, (beaten) egg, milk, and butter. Whisk together until smooth batter forms. Stir in corn and cayenne pepper.
  2. Heat about a tablespoon of oil in a medium sized frying pan. Once oil is hot, scoop about 1 tbsp of batter on to the pan, leaving about an inch between each.
  3. Cook blinis for about 2-3 minutes per side, until golden brown. Flip and cook on other side for an additional 2 minutes. Transfer to a paper towel line plate and repeat until all batter is used, adding more oil in between batches if needed.
http://dancingveggies.com/2015/08/highs-and-lows.html

While VIcky topped hers with some mango salsa, I mixed up a quick topping of peaches and feta which worked perfectly.  These delicious little treats were a huge hit and can only imagine how well they do at a party.  In our case, they were a great pre, during, and post dinner treat.

As I go Out

Savory Mushroom Bread Pudding

Mushroom Bread Pudding

I’m so thrilled to be getting back to Random Recipes, hosted by the awesome Dom.  Random Recipes is a bit different than my other challenges in that it sends me back to my books, some of which can get rather neglected.  This month the challenge was to pull out all our new books and randomly select the book from that group.  I was lucky enough to get four books this year: Indian Slow Cooker, Madhur Jaffrey’s Quick and Easy Indian Cooking, Dining with the Doctor, and The Heart of the Plate – which was the “winning” book!  I used my same random method (Joe picking a number) to select the winning page which led me to a Mushroom Bread Pudding, and wow did I wish for a different page at that point.  The last time I made a bread pudding was Home Ec back in middle school, so it’s been a fair bit of time.  However I had some leftover sourdough bread so with the addition of some fresh peasant bread I at least had the basic ingredients.  I also adjusted the ratio a bit, along with the seasonings, as things didn’t look quite right at first and I was worried about it being a bit bland as written.

Mushroom Bread Pudding

Serves 6-8

Ingredients

1 tbsp olive oil

3 cloves garlic, diced

1 vidalia onion, diced

3 cups mushroom, sliced

1 tbsp marsala wine (or sherry)

1/2 tsp thyme

1 tsp rosemary

1/2 tsp ground pepper

1/4 tsp salt

4 cups cubed bread - I did 2 cups sourdough and 2 cups peasant bread

5 eggs

1/2 cup half&half

1 1/2 cups milk

Instructions

  1. Heat the oil in a deep skillet over medium heat add the garlic and onion and cook for 7 minutes, then add the mushrooms. Continue cooking for 10 minutes before adding the marsala along with the seasonings. Cook for a final 5 minutes, adjusting seasonings as needed and then remove from heat.
  2. Preheat oven to 425 and lightly grease a 9x11 baking dish. Place the bread cubes in a single layer on the bottom of the pan. Evenly layer the mushroom over the bread.
  3. Beat the eggs and milk together and then pour over the mushroom bread mixture. Bake for 35-40 minutes, or until the edges start to brown. Remove from oven and sit for 15 minutes - then serve and enjoy!
http://dancingveggies.com/2014/01/as-i-go-out.html

I’m also sending this over to /52weeksofcooking for their eggs challenge since I rarely, if ever, prepare dishes that feature 5 eggs.   This is the first of their challenges for 2014, and if things go as planned the second one will be up on Wednesday!

Chasing Relentlessly

Sourdough Bread

Sourdough

I missed Random Recipes last month thanks to a total spaz on my part so I made sure to get to work on my recipe this month as soon as I got back.  This month the theme is “bread” and as I only have one bread book I knew that was the one I was working with.  As for the recipe it was randomly selected my a friend who was coming for dinner, who requested sourdough.  Once I was narrowed down to the sourdough section I had my hubby pick the page number which led me to the basic Sourdough Bread.   This is a bread I have made many (MANY!) times because it is simply amazing.  I’ve had my sourdough starter going for a few months now so every loaf is getting better and better.    Gunther, as my sourdough is loving called, might not be the fanciest starter on the block but he’s the first I’ve had survive past the few month so he’s a winner in my book.   One day I might attempt to make a loaf fully by hand but until then I’m a HUGE fan of my bread machine and use it at least once a week.

Chasing Relentlessly

Ingredients

3 cups flour

1 tbsp salt

2 tbsp white sugar

1 cup starter

2/3 cup 2% milk

2 tbsp margarine

1 1/2 tsp bread machine yeast

Instructions

  1. Place all ingredients in bread machine per instructions, for mine it's dry first then wet with yeast in a special compartment.
  2. This makes a medium sized loaf (1 1/2 lbs) and for best results use the timer, adding at least 3 hours.
  3. Once finished allow to set for 20 minutes before cutting in order to prevent the bread from collapsing. Enjoy!!
http://dancingveggies.com/2013/05/chasing-relentlessly.html

This bread can easily be enhanced by adding various herbs and spices to the dry ingredients – my favorite is 1 tbsp of dry oregano but a combination of thyme, rosemary, and basil also gives amazing results.  As for serving the bread I’ve used it for everything, it makes an outstanding sandwich bread and if it lasts long enough it also makes a delicious french toast.  For more bread recipes be sure to check out Belleau Kitchen and the rest of May’s Random Recipe entries.