Showing posts with label Tablespoon. Show all posts

Wednesday, October 26, 2011

Two great recipes for fall

Image by digiyesica via Flickr

Posted on Wed, Oct. 19, 2011

By STAFF

www.healinglifestyles.com

The fall is a great time to get fresh ingredients from the farmers' market and treat yourself and your family to delicious and healthy comfort foods, such as these two dishes below.

Pumpkin Pancakes

Recipe courtesy of The Heartland Spa

Yield: 6 servings

Ingredients

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 cup canned pumpkin
1 cup fat-free (skim) milk
2 tablespoons cholesterol-free egg substitute
2 tablespoons canola oil
2 tablespoons honey
1/2 teaspoon vanilla

Preparation

In small bowl, combine flours, baking powder and spices. In large bowl, combine pumpkin, milk, egg substitute, oil, honey and vanilla.
Pour dry ingredients over pumpkin mixture; stir just until dry ingredients are moistened. Do not overmix.
Cover pancake batter; refrigerate 30 minutes to thicken slightly.
Lightly grease griddle or large skillet and heat until hot. For each pancake, spoon 2 tablespoons batter onto hot griddle.
Cook until bubbles appear on tops of pancakes, then turn them over and continue cooking until golden. Serve immediately.

Artichoke Veggie Loaf

Courtesy of Green Valley Spa

Ingredients

1 cup brown rice, cooked
1/2 cup artichoke hearts, minced
1/4 cup sliced mushrooms
1/4 cup cauliflower, minced
1/4 cup minced carrot
1/4 cup Swiss chard
3 tablespoons minced onion
2 teaspoons garlic, finely minced
3 teaspoons sun-dried tomatoes, minced
1 cup tofu, crumbled
1/3 cup egg whites
2 teaspoons onion powder
2 teaspoons soy sauce, low sodium
3 teaspoons Jensens Protein Seasoning
1/4 cup sliced almonds

Preparation

Preheat oven to 400 degrees.
Cook rice according to the package.
Mix artichoke, mushrooms, cauliflower, carrots, Swiss chard, minced onion, garlic and tomatoes together.
Crumble tofu into mixture and add egg whites.
Stir in soy sauce, protein seasoning and onion powder.
Add rice and mix everything together.
Put into a 8-1/2 x 4-1/2 loaf pan that has been sprayed with vegetable spray. Fill 3/4 full. Bake for 50 minutes to an hour.
Place almonds in a baking dish and bake for 2 to 3 minutes in the oven while baking loaf. Serve with almonds sprinkled on top.

Healing Lifestyles and Spas is a website that focuses on natural living. Their mantra is "Live Mindfully, Travel Consciously, Eat Joyfully." They believe that spa living - being mindful of how we live, eat and travel - is a day-to-day experience, not an occasional practice. To read more, log on to www.healinglifestyles.com. To sign up to get a daily tip in your inbox, go to http://www.healinglifestyles.com/index.php/tip-signup
Healing Lifestyles, www.healinglifestyles.com

Taken from KansasCity.com; source article is below:
Two great recipes for fall

Thursday, July 28, 2011

Frittata to the rescue!

Image via WikipediaYou could be wondering, to the rescue of what?
I will name two here: health, primarily, and budget.

Most thankful to the author of this article, and the recipe.

Read on!
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07/17/2011

Colorful, Cheap and Healthy – Name This Dish

By Dana Jacobi
for the American Institute for Cancer Research

What can be served as an antipasto, a main dish, or a snack; can be made using vegetables, from asparagus to zucchini, or nearly any other savory ingredient on hand, including spaghetti or smoked salmon; and is equally good served freshly made and hot or leftover at room temperature? A clue: This Mediterranean dish is made with eggs.

Frittata is the answer.

A frittata is one of the most budget-friendly and healthful dishes around. Even with today's ever-increasing food prices, six eggs plus some cheese provide four servings of good protein at reasonable cost. Loading a frittata up with vegetables and herbs from your garden or the market makes it a smart one-dish meal, too.

I find people often have two issues about making a frittata. First, they fear flipping it. Sliding it under the broiler will cook any soft egg left in the center and brown the frittata's top, but you need a pan that fits and has a handle that can stand the heat. And in summer, the oven sure heats up the kitchen. I prefer the slide, cover and flip method described below. If the frittata should stick or break, it will taste great even if it comes to the table looking more like super scrambled eggs.

Watery frittata is the other fear, especially when using spinach, chard or squash, which all contain lots of water. The solution is cooking the vegetables well to drive out most of their moisture. Here, the squash, zucchini, is even browned, which also increases its flavor in the frittata. Mixing cheese into the eggs rather than sprinkling it over the frittata's top, also reduces wetness.

When fresh basil is not readily available, chopped scallions make a good alternative.

Zucchini and Onion Frittata

Cooking spray, preferably olive oil
1/2 cup finely chopped onion
1 tsp. finely chopped garlic
8 oz. zucchini, cut into 1/8-inch rounds
4 large eggs
2 large egg whites
2 Tbsp. grated Parmesan cheese
1/2 tsp. salt
Ground black pepper
1/4 cup fresh basil, cut cross-wise into thin slices
1 Tbsp. extra virgin olive oil

Coat pan heavily with cooking spray and set over medium-high heat. Sauté onion until golden, 3-4 minutes. Mix in garlic and cook 1-2 minutes, until onion is lightly browned. Transfer contents of pan to plate to cool..
Coat pan again with cooking spray and return to heat. Add zucchini and cook until slices look moist and translucent. Using tongs, keep spreading and turning zucchini to brown slices on both sides, 8-10 minutes, adding to onion mixture as zucchini slices brown. Wipe out the pan.
In mixing bowl, whisk eggs and whites until well combined. Mix in cheese, salt and pepper. Add vegetables and basil, and mix with fork to combine with eggs.
Add oil to pan and tilt pan to swirl oil around sides. Set pan over medium-high heat. Pour in egg mixture, spreading zucchini and onion in an even layer. As eggs start to set, use wide spatula to lift frittata around edges while tilting pan slightly so liquid egg flows out and under the edges. Cook until frittata is browned on bottom and set except in center, about 8 minutes. Off heat, invert large plate over pan. Pressing it firmly in place against the pan, invert the two so frittata falls from pan onto plate. Slide frittata back into pan and cook to lightly brown bottom, 1-2 minutes longer. Slide frittata onto serving plate. Serve immediately, or cool frittata to room temperature before serving. This frittata also can be covered and refrigerated overnight. Cut into 4 wedges, and serve.

Makes 4 servings.

Per serving: 138 calories, 9 g fat (2 g sat fat), 5 g carbohydrate, 9 g protein,
1 g fiber, 419 mg sodium.

Something Different is written by Dana Jacobi, author of 12 Best Foods Cookbook and contributor to AICR’s New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life.

***

The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on the relationship of nutrition, physical activity and weight management to cancer risk, interprets the scientific literature and educates the public about the results. It has contributed more than $95 million for innovative research conducted at universities, hospitals and research centers across the country. AICR has published two landmark reports that interpret the accumulated research in the field, and is committed to a process of continuous review. AICR also provides a wide range of educational programs to help millions of Americans learn to make dietary changes for lower cancer risk. Its award-winning New American Plate program is presented in brochures, seminars and on its website, www.aicr.org. AICR is a member of the World Cancer Research Fund International.

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Taken from FoodConsumer.org; source article is below:
Healthy Recipes: Zucchini and Onion Frittata

Sunday, June 12, 2011

Kosher: Just Potatoes

Potato mash, as served in the Swiss mountain r...

Image via WikipediaIf you are looking for a kosher dish, and on potatoes, this may be one that you can consider. It is lifted from The Jerusalem Post.

Read on!
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By JERUSALEM POST STAFF
05/21/2011 18:35

Lag Ba’omer is when we get to use our bonfire lighting skills and roast potatoes and marshmallows.

A new Hebrew cookbook, Potatoes, written by celebrity chef and food writer Israel Aharoni and veteran food journalist and author of many cookbooks Nira Russo, was published in time for the holiday and it contains more than 120 recipes, many useful tips and general information about different kinds of potatoes, methods of cooking and utensils.

This is not only a beautiful album with spectacular photographs (by Nelli Sheffer), but unlike other cookbooks, is a very useful one that you will keep handy in your kitchen.

The tips will add flavor to your everyday cooking and the information about methods and utensils will save you time and work.

The book is divided by cooking methods – baking, frying, boiling, steaming and pies – but to quote the writers: “Our main pride is the basic recipes made perfect. Our secrets to producing velvety mashed potatoes, basic but excellent latkes, our know-how of producing the perfectly baked potato in a home oven, and once and for all: how to make a good rosti.”

From the book we chose recipes that suit both Lag Ba’omer and Shavuot, and can be served as side dishes or main dishes with salad.

PERFECT MASHED POTATO

Add cheese to the mashed potato and discover heaven.

✔ 3 Tbsp. olive oil
✔ 2 zucchini, washed and cubed
✔ 1 chopped onion
✔ 4 or 5 red medium potatoes
✔ 11⁄2 cups water
✔ Salt & black pepper
✔ Pinch nutmeg
✔ 30 gr. butter
✔ 2-3 triangles of “La vache qui rit” cheese (or similar cheese)
✔ 1⁄4 cup milk Heat oil in pan or wok, trim ends of zucchini and onion.

Peel potatoes and cut into 1-cm. slices.

Add the potatoes to the pan, and mix while cooking for 5 minutes. Place vegetables in a pot, add water and cover. Lower heat and cook for 10 minutes.

Discard some of the cooking water. Place back on the stove and turn heat up. Add salt, pepper and nutmeg. Add half of the butter. Press using a hand masher. The heat will dry the potatoes making it more absorbent for additions. Spreading the mashed potato on a pan will quicken the drying of the mashed potato.

When dry, add cheese and mix well.

Spread again, add milk, mix. Add butter, mix and taste. Add salt if necessary.

The secret: Adding “La vache qui rit” gives smoothness and richness to the mashed potato.

The same idea can be applied to a simple baked potato: Take a small piece off the end while still hot, insert 1 triangle of cheese or more and mix with a fork.

More: Use Boursin, the French cream cheese. Yes, it’s expensive, but one dollop of herb Boursin will upgrade any mashed potato or soup. Did anybody mention calories?

MASHED-POTATO STUFFED POTATOES

A very pretty way of serving potatoes.

You simply bake young long potatoes, remove both ends, dig out the inside, place them “standing,” and fill them up with mashed potato. This makes for a very nice vegetarian main dish.

✔ 6 medium size long potatoes
✔ 4 egg yolks
✔ 30 gr. butter
✔ 1⁄2 cup cream (or 1⁄4 cup sour cream and 1⁄4 cup cream)
✔ 1 tsp. sugar
✔ 1 tsp. mustard
✔ Salt, pepper
✔ 2 Tbsp. ground Parmesan cheese or other hard cheese

Heat oven to 200º. Wash potatoes and bake on a grid over a baking sheet about an hour. Cool. When cooled cut each potato in half in the middle and place with cut side up. Empty the potato carefully.

Place in a bowl and mash with all ingredients except cheese. Fill the potatoes.

Create a small scoop on each potato using an icing nozzle or ice-cream scoop.

Sprinkle with grated cheese and bake until golden brown. Serve immediately.

POTATO TILES WITH HERBS

✔ 1 kg. peeled “Desiree” (red) potatoes
✔ 1⁄4 cup olive oil
✔ 2 cloves garlic, chopped
✔ 5 leaves sage, chopped
✔ 2 Tbsp. thyme leaves
✔ 2 Tbsp. rosemary leaves chopped finely
✔ Salt, black pepper
✔ 1⁄2 cup Parmesan cheese ground Slice potatoes to 3 mm. thick rounds.

Cook in boiling salty water 6-7 minutes.

Drain and wash with cold water. Drain all the water.

In a bowl, mix together oil, garlic, herbs salt and pepper. Pour over potatoes and mix well. Make sure all the potatoes are coated with the oil mix.

Place potatoes in an oven proof dish in lines, like tiles.

Sprinkle cheese over the potatoes and place in a pre-heated 200º oven for half an hour, until potatoes are browned nicely.

The best spuds

Besides a nice bonfire, one of the holiday traditions is open-fire baked potatoes.

It is advisable to pay attention to the potatoes. All kinds are good for open fire roasting, but baking potatoes are best. Look for the yellowish Marvel or the Vivaldi.

Choose mature potatoes with a smooth clean skin of similar medium size. Smell them to make sure they are not rotting.

Wish to outdo everyone else’s potatoes this year? Here is how:

Scrub each potato well. Dry with a kitchen towel, place on a large aluminum foil square. Remove a slice from the top, and make deep cuts almost all the way through the potato. Rub cut side with oil and sprinkle salt. You may add any herb. Wrap potato with the foil.

Another delicious way is to slice potatoes almost all the way through, and spread with either mayonnaise or prepared tehina, wrap with aluminum foil and bake for half an hour.

Tip: String six to eight potatoes on 1⁄3- cm. metal wire. Wrap and bury in the ashes. Check after 25-30 minutes. The wire assures a thorough even baking and makes removing the potatoes from the fire much easier.Subscribe to our Newsletter to receive news updates directly to your email

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Taken from The Jerusalem Post; source article is below:
Cooking Class: Just potatoes

Monday, January 24, 2011

Chicken fried rice recipe

Image by patrickwoodward via Flickr"I have created a version that comes very close to the original chicken fried rice."

By Ken Hom, 19 Jan 2011

The best chicken fried rice I have ever had was from a street food stall in China. Instead of tough, over-cooked chicken, with the fried rice as an afterthought, the dish was cooked fresh from scratch. The cooking time was literally minutes and the result was delicious. I have created a version that comes very close to the original. It is quick and easy and makes a meal in itself. The rice to be fried is cooked beforehand.

Chicken fried rice recipe
Serves four

Ingredients

long-grain white rice measured to the 400ml level in
a measuring jug
100g fresh or frozen peas
3 tbsp groundnut or vegetable oil
3 tbsp finely chopped shallots
2 tbsp finely chopped garlic
1 tbsp finely chopped fresh ginger
3 tbsp finely chopped spring onions, white part only
225g boneless, skinless chicken thighs,
coarsely chopped
4 eggs, beaten
2 tsp sesame oil
1 tbsp chilli bean sauce or paste
2 tsp shrimp paste or sauce
3 tbsp finely chopped green spring onion tops

Procedure

Put the rice into a large bowl and wash it in several changes of water until the water becomes clear.
Drain and put it into a heavy pan with 600ml of water and bring it to the boil.
Continue boiling until most of the surface liquid has evaporated. The surface of the rice should have lots of small indentations.
Then cover with a lid, turn the heat as low as possible, and let the rice cook undisturbed for 15 minutes.

Taken from The Telegraph; source article is below:
Chicken fried rice recipe

Sunday, January 16, 2011

Borrowed recipes

Image by babe_kl via FlickrThis is an article by Brian Alan Burhoe.

I also 'borrowed' it from his article, indicated at the end of the article.

Read on, and enjoy!
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Top Chefs jealously guard their secret recipes. But — Top Chefs also borrow recipes from their favorite restaurants!

One of the most copied restaurants is Applebee’s Neighborhood Grill and Bar.

Applebee’s, of course, is the largest casual dining chain in the world, with locations throughout the U.S. and many countries worldwide. As they like to say of themselves, “We take pride in having a friendly, welcoming, neighborhood environment for both our staff and guests that makes everyone enjoy their Applebee’s experience.”
Applebee’s continues to set the standards for best practices in the restaurant industry. Here are just a few of their recent awards:

Chain of the Year: Restaurant Hospitality Magazine.

Excellence in Retention Award: Nation’s Restaurant News, People and Performance Award Council.

Heart of the Workplace Award: In recognition of a company that models best people practices in their workplace and makes a difference in the lives of their employees and their communities – People Report.

From delicious appetizers to mouthwatering burgers to tasty salads, they’ve got some of the best meals worth sampling — and cooking home. Give your dinner guests the best — whether family, friends — or that date you just met on WUVING.com

Here are the Top 5 most copied recipes from Applebee’s Neighborhood Grill and Bar:

–Applebee’s Oriental Chicken Salad–

1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
oil for frying
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles

Dressing:

3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil

Prepare dressing ingredients by mixing in a small bowl. Refrigerate while preparing salad.
Cut each chicken breast into 5 strips. In one bowl, beat egg with milk.
In another bowl, combine flour with corn flake crumbs, salt and pepper.
Preheat oil over medium heat.
Dip individual chicken pieces in egg mixture and then roll in the flour mixture. Fry chicken until browned, drain and set aside. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of the lettuce. Sprinkle almonds over the salad, then the chow mein noodles.
Cut the chicken into small chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side.

–Applebee’s Baby Back Ribs–

3 racks (about 1 lb. each) pork baby back ribs, each cut in half Barbecue sauce:
1 cup ketchup
1/4 cup apple cider vinager
3 tablespoons dark brown sugar
3 tablespoons worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt

Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.
Mix all sauce ingrediants together in a medium sauce pan and bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or until slightly thickened.
Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat side down, on broiler pan, brush with 1/2 the sauce and broil 4-5 inches from heat source for 6 to 7 minutes. turn ribs over, brush with remaining sauce and broil 6 to 7 minutes longer or until edges are slightly charred.

–Applebee’s Bourbon Street Steak–

1/2 cup bottled steak sauce
1/4 cup bourbon whiskey
1 tablespoon honey
2 teaspoons prepared mustard
4 beef rib, round, or chuck steaks (10 ounces each)

Combine all the ingredients except the steaks in a baking dish or resealable plastic storage bag; mix well. Add the steaks; cover (or seal) and refrigerate for 2 hours, or overnight. Preheat the grill to medium-high heat. Grill the steaks for 12 to 15 minutes, or until desired doneness, turning them over halfway through the grilling.

–Applebee’s Blonde Brownies–

2 cups flour
1 tsp. baking powder
3 /4 tsp. salt
1/4 tsp. baking soda
1 1/4 sticks unsalted butter (10 Tbsp.)
2 cups packed golden brown sugar
2 large eggs
2 tsp. vanilla
3/4 cup chocolate chips
3/4 cup chopped pecans

Preheat oven to 350 degrees. Flour and butter a 9 x 13 x 2 pan. Sift flour into a bowl. Mix flour, baking powder, salt, and baking soda. Set aside. Melt butter. In mixing bowl, place melted butter and add sugar, mixing well. Add eggs and vanilla, mixing well. Add flour slowly, blending. Batter will be slightly thick.
Spread in pan. Sprinkle chocolate chips and pecans over all. Bake for 25 – 30 minutes…

–Applebee’s Lemonade–

1 Quart water
1 Cup sugar
1 Cup FRESH lemon juice

Sparkling Water (not tonic water, like Perrier) Mix first three togther. Fill a tall glass 2/3 to 3/4 with Lemon mixture then fill with sparkling water.
An intresting variation is to puree some fruit (raspberries, strawberries, etc) with a little superfine or powdered sugar and put that in the glass before adding the the lemonade and water.

- Brian Alan Burhoe – www.brianalanburhoe.com

Bon Appetit!

Taken from below source:
Applebee's Best Recipes That You Can Do At Home

Monday, November 15, 2010

Some mushroom recipes

Here are some mushroom recipes that I got from below source. Hopefully, these are enjoyable and nutritious dishes. For one, I enjoy mushrooms.

Enjoy!
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CHEESY HERBED MUSHROOM CAPS

An easy and quick appetizer to prepare; recruit family members to help fill the caps.

1package (250 g) light cream cheese, softened
1 clove garlic, minced
4 small green onions, chopped
½ tsp. (2.5ml) hot pepper sauce
2 Tbsp. (30ml) chopped parsley
½ tsp. (2.5ml) dried basil or thyme
½ tsp. (2.5ml) salt
36 medium fresh mushrooms
Garnish: chopped fresh parsley or basil and diced red pepper or paprika

Lipton Recipe Secrets, Onion Mushroom Recipe, 2-Count 1.8-Ounce Boxes (Pack of 12)

The Better Days Books Origiganic Guide to Growing Mushrooms for Profit and Pleasure

Cooking with Mushrooms: 60 delicious recipes for a classic ingredient, shown in 375 photographs

The Complete Mushroom Book: Savory Recipes for Wild and Cultivated Varieties

The Mushroom Lover's Mushroom Cookbook and Primer

In medium bowl, blend cream cheese, garlic, onions, pepper sauce, parsley, basil and salt. Mix well. Remove stems from mushrooms and save for future use. Spoon or pipe 1 tsp. (5 ml) cheese mixture into mushroom caps. Serve immediately or cover and chill until serving.

Garnish as desired.

Makes 36 appetizers.

TIP: Cheese mixture can be prepared, covered and chilled a few days in advance of serving.

CHICKEN BREASTS WITH TARRAGON MUSHROOM SAUCE

Broiled skinless chicken is enhanced with a spice rub and finished with a light mushroom sauce.

1 tsp. (5ml) paprika
¼ tsp. (1ml) ground black pepper
4 boneless, skinless chicken breasts (about 1lb/500 g)
1 1/3 cups (325ml) chicken broth
2 Tbsp. (30ml) lemon juice
1 Tbsp. (15ml) sugar
2 tsp. (10ml) cornstarch
2 Tbsp. (30ml) dried cranberries (optional)
2 Tbsp. (30ml) olive oil
1 lb. (500g) sliced fresh mushrooms
1 small onion, chopped
1clove garlic, minced
2 Tbsp. (30ml) fresh tarragon, minced OR 2 tsp. (10ml) dried
Fresh tarragon or parsley, minced (optional)

In a small bowl, mix paprika and pepper together. Lightly coat broiler rack with cooking spray; place chicken breasts on rack and rub surface with paprika mixture. Broil 6” (15 cm) from heat for about 4-5 minutes each side or until no longer pink inside.

Meanwhile in medium bowl or measuring cup mix broth, lemon juice, sugar and cornstarch until smooth; add cranberries and set aside.

In large skillet, heat oil over medium high heat; sauté mushrooms and onion for 5- 7 minutes or until lightly browned. Stir in garlic and tarragon; cook 1 minute more. Stir broth mixture and add to mushrooms, stirring constantly until boiling and thickened. To serve, place chicken on plates, spoon sauce over and garnish with parsley if desired.

Makes 4 servings

FRENCH MUSHROOM SOUP

The Enokitake Mushroom Garden Patch- Indoor Mushroom Growing Kit - Grow Edible Mushrooms & Fungi. Easy & Fun Mush Room Grow Kits

Pacific Natural Foods Organic Mushroom Broth, 32-Ounce Containers (Pack of 12)

Lidia's Family Table - The Comforts of Soup

Mushroom Cookbook: Recipes for White & Exotic Varieties

Suomalainen vieraanvara (Finnish Husbandry), "Pie Recipes": IV. Syksyn sienipiirakan tayte (Autumn Mushroom Pasty Filling)

Palomar Mountain Cordyceps 100% Organic Mushrooms Mushroom Powder

The Espresso Oyster Mushroom Garden Patch- Indoor Mushroom Growing Kit - Grow Edible Mushrooms & Fungi. Easy & Fun Mush Room Grow Kits

Subtle herbs complement the rich mushroom flavour in this decadent soup. It makes a perfect starter to a luncheon or dinner party.

¼ cup (50ml) butter
1 lb. (500g) fresh mushrooms, thinly sliced
1/3 cup (75ml) flour
6 cups (1.5L) chicken broth
½ tsp. (2.5ml) dried thyme leaves
1 bay leaf
¼ cup (50ml) chopped green onions
2 large egg yolks
½ cup (125ml) whipping cream
White pepper to taste
2 Tbsp. (30ml) minced parsley

In large heavy soup pot, melt butter over medium heat; sauté mushrooms for 5-6 minutes or until mixture from mushrooms has evaporated; sprinkle flour over mushrooms and cook 1 minute. Gradually stir in broth; bring to boil, stirring constantly. Add thyme, bay leaf and green onions; reduce heat and cover. Simmer 15- 20 minutes. Remove bay leaf. In small bowl whisk egg yolks with cream; stir 1 cup (250 ml) hot broth into cream mixture and then return all to saucepan. Heat over low heat until hot about 5 minutes; add pepper to taste. Serve sprinkled with parsley.

Makes 8 servings

NOTE: If table cream is substituted and allowed to boil, it will curdle.

Variation: Add ¼ cup (50 ml) medium sherry.

MUSHROOM AND PROSCIUTTO CUPS

Bite into these flavourful appetizers and experience a wonderful contrast of textures from the crisp shell to the soft creamy filling.

24 thin wonton* wrappers
1 Tbsp. (30ml) olive oil
1 small onion, diced
8 oz (250g) fresh mushrooms, coarsely chopped
1 clove garlic, minced
½ tsp. (2.5ml) dried rosemary leaves
¼ cup (50ml) water
1 Tbsp. (30ml) balsamic vinegar
1 pkg (250g) light cream cheese, cubed
½ cup (125ml) minced lean Prosciutto (about 1½ oz/45 g)
Freshly ground pepper to taste
Garnishes: minced fresh parsley, diced red pepper or grated Parmesan cheese (optional)

Lightly coat mini muffin pans with cooking spray. Separate wonton wrappers and press into mini muffin pans, pleating to form a cup. Bake in a 350F (180C) oven for 7-9 minutes or until crisp and golden brown. Remove from pan and cool on rack. Meanwhile in large skillet, heat oil over medium-high heat; add onion and sauté until lightly softened, about 2 minutes. Stir in mushrooms, garlic and rosemary and sauté about 4 minutes or until lightly browned. Reduce heat to medium; add water and vinegar and cook another 1-2 minutes. Stir in cheese cubes and heat, stirring constantly until melted and well mixed. Remove from heat and stir in Prosciutto until evenly combined.

Taste and add pepper; spoon about 1½ Tbsp. (22 ml) of mixture into each cup; garnish as desired. Serve warm.
Makes 24 appetizers.

*Wonton wrappers can be found in the produce section of most supermarkets or in Asian supermarkets.

Mushrooms: Mushroom Recipes by Leading Chefs from Around the Globe

TIPS: Wonton cups can be baked 1 week in advance; cool and store in an airtight container. The filling can also be made ahead, refrigerated or frozen and then reheated over low heat, adding about 1 Tbsp. (15 ml) water if too thick OR fill the cups and heat in 350F (180C) oven for 5-10 minutes or until warm.

For more delicious recipe ideas visit Mushrooms Canada at Mushrooms.ca.

These recipes are taken from below source:
Magic mushroom recipes
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Cooking at Home

Wednesday, October 26, 2011

Two great recipes for fall

Posted on Wed, Oct. 19, 2011

By STAFF

www.healinglifestyles.com

Thursday, July 28, 2011

Frittata to the rescue!

Colorful, Cheap and Healthy – Name This Dish

Zucchini and Onion Frittata

Sunday, June 12, 2011

Kosher: Just Potatoes

Lag Ba’omer is when we get to use our bonfire lighting skills and roast potatoes and marshmallows.

Monday, January 24, 2011

Chicken fried rice recipe

Sunday, January 16, 2011

Borrowed recipes

Monday, November 15, 2010

Some mushroom recipes

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Wednesday, October 26, 2011

Posted on Wed, Oct. 19, 2011

By STAFF

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Thursday, July 28, 2011

Colorful, Cheap and Healthy – Name This Dish

Zucchini and Onion Frittata

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