Tag Archives: mushroom

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.

Little Bitty

Cheesy Vegetable Lasagna

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After a very mild few weeks, fall is 100% here and I’m becoming okay with that.  Something about having those extra few weeks of nice temperatures is somehow making it easier – feel like we “cheated” in a way.  The nice weather also made for some strange food overlaps as cherry tomatoes kept trickling in to the markets which are normally long gone by this point.  Again it feels like we’re cheating!  With that, I wound up with a bunch of random vegetables at the end of the week so I decided to just take everything out of the fridge and see what I could do with it.  In the end it came down to a pizza or lasagna and a rogue sweet potato made the decision for me: lasagna!

Cheesy Vegetable Lasagna

Serves 4-5

Ingredients

1 sweet potato

1/2 tbsp butter

1 tbsp olive oil

1/2 large red onion, chopped

3 cloves garlic, chopped

1 cup baby bella mushrooms, chopped

1/2 lb lasagna noodles (pre-cook if needed) - about 9 strips

1 1/3 cup alfredo sauce (divided)

1 cup ricotta cheese

1/3 cup mozzarella cheese, shredded

1/3 cup Parmesan cheese, shredded

Instructions

  1. Microwave (or bake) sweet potato until soft - then remove filling and mash with a 1/2 tbsp of butter and a pinch of salt/pepper
  2. Preheat oven to 375
  3. In a small pan heat up the olive oil over medium heat, then add the onion and garlic and cook for 3 minutes before adding the mushrooms and cooking an addition 7 minutes.
  4. Spoon 1/3 cup of the alfredo sauce on the bottom and sides of a 9x9 baking dish. Place the first layer of lasagna noodles then top with 1/2 of the ricotta cheese and sweet potato mixture - using a spoon to smooth out. Top with half of the mushroom and onion mixture then sprinkle with the diced tomatoes and 1/3 cup alfredo sauce. Repeat the layers, switching the direction of the lasagna noodles.
  5. Top with the grated Parmesan and Mozzarella cheeses then cover and bake for 30 minutes. Remove the cover and bake for a final 15 minutes.
http://dancingveggies.com/2015/12/little-bitty.html

 For a different twist switch out the sweet potato for any type of squash – or use a variety of wild mushrooms.  Spinach, swiss chard, or kale would also go fantastically in this dish either fresh or pre-cooked with the mushrooms and onions.  Since my main mission was to clean out the fridge I just used what I had on hand, and it worked fantastically!  If you don’t have alfredo sauce on hand a simple bechamel sauce can also work, tho you might want to add more garlic/salt/pepper in order to keep the dish from being too bland.

In other news, our little one made her appearance last Friday (11/27) and we are 100% smitten.  She arrived at 7:02 am weighing 8lbs 13oz and has the cutest chunkiest little cheeks!.  After years of fertility treatments and wishing/hoping/praying it is such a relief to have her home!

Part of Me

Potato and Mushroom Soup

Mushroom and Potato Soup

Welcome to December’s installment of the Secret Recipe Club!  I sat November out due to the move, which made me twice as excited to see what blog I would be assigned after my break.  I was beyond thrilled to see I was assigned Shelby’s outstanding Life&Loves of Grumpy’s Honeybunch blog – one that I have been following for years.  I knew that finding a single recipe to focus on was going to be a challenge, and bookmarked a good dozen recipes (a few of which will be part of my New Years Eve menu).  In the end I “narrowed” it down to four final recipes before deciding to go with her almost vegetarian Potato & Mushroom Soup.  By following her awesome notes in red I was able to go full vegan with this recipe – while keeping the original flavor and taste.  I knew this was a total hit when my husband brought it up in conversation with his parents, bragging about the insane soup we had for dinner.  WINNER!!!!

Potato and Mushroom Soup

Serves 5-6

Ingredients

2 tbsp extra virgin olive oil, divided

2 leeks, chopped

2 large carrots, sliced

4 cups vegetable brother

2 cups water

2 teaspoons dried dill weed

2 teaspoons salt

1/8 teaspoon ground black pepper

1 bay leaf

2 pounds potatoes, peeled and diced

1 pound fresh mushrooms, sliced

1 cup Greek Yogurt (I used So Delicious)

Instructions

  1. Heat 1 tbsp of olive oil in a dutch oven over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf.
  2. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf. (optional: I used an immersion blender at this point to make it more "cream of" style)
  3. Heat the remaining olive oil in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
  4. Stir the Greek yogurt and flour into the soup to thicken. Serve soup hot and enjoy!
http://dancingveggies.com/2013/12/part-of-me.html

This dinner came together so quickly, and I have a feeling that it could easily be adapted for a slow cooker.   So to answer the question posed in Shelby’s original post, this is easily vegetarian – and now vegan – love!

If At First

Homemade Veggie Lasagna

A few months ago I attempted, and failed at, making homemade ravioli.  I was resolved that once I got my stand mixer I would try again to make my own rolled dough, and after a month of psyching myself up I finally did it!  Having the stand mixer not only greatly reduced the extreme mess, it also allowed me to focus more on what the dough looked like to insure the right balance of flour, egg, and oil.  I also made sure to take the time to let the pasta rest, and in the end I had dough that was rollable and edible.   I thought about making ravioli, or tortellini again, but wanted to make sure I could handle the basics first.  So I cleared off the space where my microwave once sat, laid out the parchment paper, and got to work.   I divided the dough into three sections to make the rolling more manageable and occasionally got out my hubby’s measuring tape to see how thick the dough was.  For the filling I used a combination of vegetables, based on what I found in the local section of the grocery – gotta love hothouse vegetables in December!

Homemade Lasagna

Serves 5-6

Ingredients

For Noodles:

3 cups flour

2 large eggs, room temperature

1 tbsp EVOO

1/4 tsp salt

For Filling

1/2 cup Mozzarella, shredded & divided

1/2 cup Ricotta, divided

1/4 cup Parmesan cheese

1 zucchini, thinly sliced

1 vidalia onion, diced

1/4 cup oyster mushrooms, well washed, diced, and divided

1/2 cup baby bella mushrooms, well washed, sliced, and divided

1/4 cup Italian brown mushrooms, well washed, sliced, and divided

1 1/2 cups favorite sauces, divided

Instructions

  1. For Pasta: Add the flour to a large bowl, make a well and crack the eggs in to the well. Use a dough hook to slowly beat the eggs and flour, go slow to make sure you don't mix in to much flour. Remove the dough from the bowl and place on parchment, then remove any extra flour from the bowl and place the dough back in the bowl. Cover with a towel or wrap and place in the fridge for 30 minutes.
  2. After 30minutes remove the dough from the fridge and divide in to three balls. Keep two in the bowl under the cover, and prepare an area to roll out the third ball. I used parchment paper with about 2tbsp of flour on the paper and another 2tbsp on the rolling pin. Roll out the dough until it is around 1/8 of an inch thick or thinner. Cover with a paper towel and repeat with the remaining two bowls. Allow pasta to rest on counter for about 10 minutes.
  3. Preheat oven to 375
  4. Place 1/4 cup of the sauce onto the bottom of a 9x9 casserole dish, and spread out along the bottom and side of the dish. Cut the pasta dough in to 3x3 strips and place one layer on the bottom of the dish. Then add half of the vegetables and half of the Mozz and Ricotta cheese and 1/2 cup of the sauce. Repeat with the remaining vegetables then add one last layer of pasta before adding the Parmesan cheese and remaining 1/4 cup of sauce.
  5. Bake for 35minutes, cheese should be brown and the sauce should be bubbling. Allow to sit for a few minutes before serving. Enjoy!
http://dancingveggies.com/2012/12/if_at_first.html

I’m not sure if I’m ready to try long noodles or shapes yet, but I’m hoping that after a few more goes at lasagna and ravioli I’ll have the rolling technique down enough to start cutting the dough.  If that ever happens I can promise a very happy blog post.