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mushrooms

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Lightly creamy chicken and rice soup

I like to keep a pot of homemade soup on hand at all times. It kills the question “what’s for lunch?” almost immediately. Plus, it never hurts to have something delicious on hand to help you avoid the drive-thru line during the busy holiday season. Feel free to adjust the amount of broth. I like a lot, but you might like less. It’s definitely a personal choice with soup, so see what works for you! Here is a quick and easy chicken and rice soup. It’s not too creamy, yet it has just enough to add some flavor. lightly Creamy chicken and rice soup Ingredients 2 tbsp olive oil 1 large carrot, chopped 1 large celery rib, chopped 1 small onion, chopped 1 tsp minced garlic 8 ounces baby bella mushrooms, rinsed 2/3 cup uncooked long grain rice 1 tsp dried basil 1/2 tsp pepper 32-36 ounces chicken broth (or…

6 foods you should never wash before cooking

When you’re cooking, it’s natural to want to keep things clean and tidy in your kitchen — after all, 48 million people get sick from foodborne illness each year. While you should continue to keep your utensils and cutting surfaces super clean, sometimes the actual food your prepping should be left alone. If you think you’re beating bacteria by washing these 6 food items, thing again. Save yourself the time and trouble: Mushrooms Mushrooms act like little sponges and actually change texture and taste when they come in contact with water for too long. While this doesn’t mean they’re dangerous, mushrooms are extremely absorbent and can become soggy and rubbery if they’re soaked for too long. Instead, use a damp paper towel to clean them. Eggs You might have considered washing your eggs before cracking them open into that omelet — after all, eggs come out of you know where. But…

Mushroom stroganoff is a vegetarian dish to cozy up to

Try this hearty, vegetarian twist on the classic Stroganoff. It’s creamy, cozy and just as easy to whip up as a meal for one as it is for a crowd. It’s that odd time of year when spring and winter seem to change guard every other day. We’re celebrating the arrival of longer days, yet we’re still bundled up in bulky sweaters and wool socks. The mushrooms substituting for meat make this meal filling without adding too much heaviness. You’ll be satisfied, yet still up for activity should spring decide it’s taking a late day shift. Mushroom Stroganoff Ingredients 1 (8 0unce) package of egg fettuccini noodles 1 1/2 tbsp extra virgin olive oil 2 tbsp butter 3 (8 ounce) packages of sliced mushrooms, cremini or whatever you prefer 3 cloves garlic, minced 1 tsp paprika 2 sprigs fresh thyme 1 tsp salt 1/2 tsp pepper 2 tbsp flour 1/2 cups vegetable broth 1/2 cup sour…

Brie, cranberry and pecan stuffed mushrooms holiday appetizer

You can never have too many simple and tasty appetizers up your sleeve. These delicious stuffed mushrooms are impressive at any gathering, but are easy enough to whip up for yourself on a weeknight. They’re warm, filling and have just the right about of sweetness, creaminess and crunchiness to satisfy your cravings. Brie, cranberry and pecan stuffed mushrooms Ingredients 12-18 large white mushrooms or mini Portobello mushrooms 1/4 cup dried low-sugar cranberries 4-6 ounces of creamy Brie, cut in small cubes 3 tbsp pecan pieces 2 tbsp extra virgin olive oil Fresh cracked black pepper Directions Preheat oven to 350ºF. Line a baking sheet with parchment paper or foil. Wipe mushroom caps with a damp cloth or remove dirt or residue, then carefully remove the stem. Brush mushroom caps with olive oil and place on baking sheet. Sprinkle with pepper. Stuff each pepper with several cubes of brie, cranberries and…

Italian roasted veggies make for simple vegetarian, vegan meal

I first had roasted tomatoes at a wedding where they served this veggie blend family style, surrounding a tender roasted chicken. The way the crinkled tomato skin slipped off and the insides burst made them oh-so craveable. I skipped most of the meat and loaded my plate with these flavorful veggies. Sure, they’re a great accompaniment to your favorite protein, but I like this dish all on its own. This combo is entirely too easy to prep for how delicious it is. Just wash the veggies to remove any dirt, and you’re almost done. I buy the bagged cauliflower to save time breaking off the florets myself. And it’s up to you if you slice the mushrooms or leave them whole. Onions are really great in this mix too. Just chop up one medium onion and add in with all the other veggies. (Baking time might need to be adjusted a few minutes longer.) Italian Roasted Veggies Ingredients…

17 strange food phobias you won’t believe exist

Halloween is drawing near, and while we’re in the mood to celebrate all things spooky and strange, let’s talk about food phobias. While fears of spiders and heights are quite common, once you get into the fear of foods, things can get pretty weird, pretty quickly. Not to judge anyone’s irrational fears (I myself am cartoonishly afraid of spiders), but it’s hard to imagine anyone being legitimately scared by broccoli. When thinking about food phobias, it’s important to distinguish dislikes from fears. Most people have strong preferences, but phobics experience genuine panic, sweating and nausea when faced with the food of their nightmares. For your Halloween holiday reading pleasure, here are the strangest food fears: cibophobia (see-boh-fo-biah)  The Fear of Food/Eating The most inconvenient food phobia of them all. Cibophobics typically have had a scarring experience with food poisoning or deal with large number of food allergies. This phobia can, of course, be deadly if not treated. MAGEIROCoPHOBIA…

Roasted Red Pepper Hummus Pinwheels

Here’s a fun way to use your roasted red pepper hummus. It’s a great after school snack for kids, or a great appetizer for game day. Serve it with your favorite ranch dressing or a healthier Greek yogurt version. The great part, you can include whatever veggies you have on hand, and it’s sure to still taste delicious. After all, hummus is good for making everything taste amazing. ​Roasted Red Pepper Hummus Pinwheels Yields 36 rolls/ Serves 4 Ingredients 4 large tortilla wraps (I used spinach flavor) 8 tbsp roasted red pepper hummus 8 thin slices of your favorite cheese (I used colby jack) 8 oz. of turkey, thinly sliced 1 cup roasted red pepper slices 1/2 cup canned mushrooms Directions Lay out the tortillas and spread 2 tbsp hummus over each wrap. Divide the turkey into 4 and top each tortilla with meat and two slices of cheese. Divide vegetables…

Restaurant quality at home with roasted red pepper sauce pizza, pasta

It’s good for our tastebuds if we mix things up every so often. Try this roasted red pepper sauce on anything you would typically top with a tomato sauce for an instant, restaurant-worthy upgrade. It’s a unique flavor all on its own, and it will give new life to those dishes you’ve made dozens or even hundreds of times before. It looks like tomato sauce, but the creamy, fiery flavor will surely make you a fan. Roasted Red Pepper Sauce Ingredients 16 oz. jar of roasted red peppers 2 tbsp water 2.5 tbsp butter 3-4 cloves of garlic 1 tbsp dried basil 1 tbsp dried oregano 1 tsp red pepper flakes (optional) healthy dose of fresh cracked pepper 1/3 cup heavy cream (if using on pizza, use 1/4 or less) Directions Add peppers to blender along with 1-2 tbsp of extra liquid from the jar they came in. It’s a bit acidic, but can…