Posts Tagged With: Mushrooms

Orecchiette with Tomato Sauce with Kale and Mushrooms

Groundhogs don’t seem to like curly kale.  Or at least my groundhog doesn’t.  When it ate every other green in my garden, it left the curly kale.  We not have the electric fence protecting the other greens, but the kale has been growing all along.

I had some mushrooms in the fridge (a local food here in Delaware) and some red wine on the counter, so I decided to add an earthy note to the kale-tomato sauce.

All it needed was some fun pasta and a sprinkling of cheese. A happy dinner that even the 7 year old devoured (yes, he even ate the kale).

Orecchiette with Tomato Sauce with Kale and Mushrooms

Adapted from Martha Rose Shulman’s Orecchiette with Tomato Sauce and Kale

1 tablespoon extra virgin olive oil

2 garlic cloves, minced

Pinch of red pepper flakes(optional)

1 (14-ounce) can tomatoes with juice, pulsed a few times in a food processor or mini processor

1 cup mushrooms, sliced and each slice cut in half (locally grown)

1/4 cup robust red wine

Pinch of sugar

Salt to taste

1/2 tsp dried basil (from the garden)

½ pound curly kale, stemmed (from the garden)

1 lb orecchiette

Freshly grated Parmesan, for serving

Directions

Heat the oil in a large skillet over medium heat.  Add the garlic and red pepper flakes. As soon as the garlic begins to smell fragrant (30 seconds to 1 minute), add the tomatoes, mushrooms, wine, sugar, salt and basil. Bring to a simmer. Cook, stirring often, until the mixture is thick and fragrant, 15 to 20 minutes. Remove from the heat, taste and adjust seasoning.

Bring a large pot of water to a boil, salt generously and add the kale. Blanch 2 to 4 minutes, until tender but still bright green. Using a spider or slotted spoon, transfer the kale to a bowl of cold water. Do not drain the pot of water.

Drain the kale and squeeze out excess water and chop medium-fine.

Stir the kale into the tomato sauce.

Bring the pot of water back to a boil and add the pasta. Cook al dente, according to the cooking directions on the package. Drain and toss with the tomato and kale mixture .

Serve topped with grated parmesan.

Serves 4 – 6.

Categories: Kale, Kosher, Main Dish, Pasta, Recipe, Vegetarian | Tags: | 1 Comment

Asparagus, Mushroom & Tomato Galette

With the crazy weather we are having, I am not sure how long the local asparagus will last.  Right now only 1 farm has any, so I will be taking advantage if it being here and making a couple of asparagus dishes this week.

I also am on a mission to use as much of the flour in my house as I can before Passover. I was able to use the rest of my whole wheat flour in cheese pie crust for this asparagus, mushroom and tomato galette.

What a fun way to eat your veggies for dinner!

Asparagus, Mushroom & Tomato Galette

Cheese Crust

6 Tbsp cold butter, cut small

1/2 cup whole wheat flour

1 cup all purpose flour

1/2 cup shredded sharp cheddar

4 – 6 Tbsp cold milk and/or water

Galette

1/2 lb asparagus, shaved (I used a mandolin, very slowly and painstakingly) (locally grown)

4 oz mushrooms, thinly sliced (locally grown)

2 tomatoes, sliced and seeds removed

1 egg, beaten (locally raised)

Coarse sea salt

Directions

Heat the oven to 400F.

Using a pastry cutter or fork, cut the butter into the flour until the size of peas.  Mix in the cheese.

Add the water, a tablespoon at a time, until the dough comes together.

Roll out to a large thin circle-ish shape. Layer on the fillings, leaving a 2-inch border.

Fold the sides of the pastry up and over, folding as you go around.

Brush with beaten egg and sprinkle the entire galette very lightly with the coarse sea salt.

Bake for 25 – 30 minutes, til the crust is golden brown.

Serve and enjoy!

Serves 4 as a main dish.

Categories: Asparagus, Kosher, Main Dish, Recipe, Tomatoes, Vegetarian | Tags: | 3 Comments

Turkey Tetrazzini

Typically turkey tetrazzini brings to mind a creamy pasta dish, but perhaps one that is a little bland and unexciting. Not so this tetrazzini. Creamy, yes, but it is loaded with flavor, downright delicious!IMG_8673.JPGThis is a perfect way to totally repurpose leftovers into a brand new star dish. I would almost consider making turkey just to make this.

It makes a lot, so we ate it for two nights, once just us, the other with company – great reviews both nights.IMG_8672.JPG

 

Turkey Tetrazzini

 Adapted from Ree Drummond

  • 1 pound Thin Spaghetti, broken In half
  • 4 Tablespoons Butter
  • 4 cloves Garlic, minced (from the garden)
  • 1 pound White Mushrooms, sliced (locally grown)
  • 1/2 teaspoon Salt
  • 1 cup White Wine
  • 1/3 cup Flour
  • 3 cups Chicken Broth
  • 6 oz Cream Cheese
  • 2 cups Cooked (leftover) Turkey, Shredded
  • 1/2 cup Kalamata Olives, chopped
  • 1 cup Frozen Green Peas
  • 4 slices Turkey Bacon, Fried And Cut Into Bits
  • 2/3 cup Grated Monterey Jack Cheese
  • 2/3 cup Grated Parmesan Cheese
  • Salt And Pepper, to taste
  • Extra Broth For Thinning
  • 2/3 cup Panko Bread Crumbs

Directions

Cook pasta until al dente (it will finish cooking when added to the rest of the ingredients). Drain, rinse, and set aside.

In a dutch oven, heat butter over medium-high heat. Add garlic and saute for a couple of minutes. Add mushrooms and salt, then saute for a couple more minutes. Pour in the wine and cook with the mushrooms for several minutes, until the liquid reduces by half.IMG_8668.JPG

Sprinkle in the flour, then stir the mushrooms around for another minute. Pour in the broth and stir, cooking for another few minutes until the roux thickens.IMG_8667.JPG

Reduce heat to medium low. Cut cream cheese into pieces and add it to the pot. Stir it to melt (give it the time to melt, don’t rush).IMG_8669.JPG

Add the turkey, olives, peas, turkey bacon, and the cheeses. Stir to combine, adding salt and pepper as needed.IMG_8670.JPG

Add the cooked spaghetti and stir it to combine. Add more broth as needed; you want the mixture to have a little extra moisture since it will cook off in the oven. If it’s a little wet, that’s fine! Add up to 2 more cups of liquid if you think it needs it.IMG_8671.JPG

Pour the mixture into a large baking dish and sprinkle the top with Panko crumbs.IMG_8672.JPGBake at 350 degrees F for 20 minutes, or until the casserole is bubbly and the crumbs are golden brown. Serve and enjoy!IMG_8673.JPG

 Serves 6-8

 

 

 

 

 

 

 

 

 

Categories: Main Dish, Recipe | Tags: , , | Leave a comment

Mushroom Noodle Latkes

Here is an amazing Hanukkah recipe from Chabad.org.  As you can tell, I love making latkes, and enjoy making latkes out of non-traditional foods, like apple or spinach & feta.  So, I just had to try noodle-based latkes.  And, one or our daughters was going to be home and she loves mushrooms, so this was a perfect combo – mushroom noodle latkes.IMG_8691.JPGPlease forgive me, I did not do a good job getting pictures of these latkes. It was the first night of Hanukah and there was too much excitement and impatience to eat dinner so that new toys could be played with. Nonetheless, they were delicious! Everyone ate way too many, so no leftovers.

The flavor is very rich, butter is used to cook the mushrooms and the latkes. So serve this with a good salad to balance it out.  We ate it with a hearty kale salad.IMG_8686.JPG

Mushroom Noodle Latkes

From Chabad.Org

  • 4 tablespoons butter or peanut oil
  • 1/2 pound thinly sliced fresh mushroom caps (grown locally)
  • 8 scallions including 3 inches of green top, sliced into long ovals
  • 4 large eggs (raised locally)
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 tablespoons snipped or chopped fresh parsley
  • 1/2 teaspoon garlic powder or fresh minced garlic
  • 1/2 pound fine egg noodles (cooked according to directions on package)

On high heat, heat 2 tablespoons of butter or oil. Add mushrooms and scallions, and cook until the mushrooms release all of their juices and are browned.IMG_8686.JPGBeat the eggs with the salt, pepper, parsley and garlic powder.IMG_8687.JPGCombine with the noodles and cooked mushrooms.IMG_8688.JPGHeat the remaining two tablespoons of oil in non-stick pan until it is very hot and drop the noodle mixture in 1/4-cup amounts in the pan, flattening each pancake down.IMG_8690.JPGCook 4 to 5 minutes on each side until brown and crispy. Blot with paper towels.IMG_8689.JPGServe and enjoy!IMG_8691.JPGServes 4 for dinner, more as a side.

Categories: Hanukah, Kosher, Main Dish, Recipe, Vegetarian | Tags: | 1 Comment

A Lima Bean Twist on Goulash

Perhaps it is my Hungarian grandmother coming through, but I love, love, love this dish!  The paprika and lemon flavor combination made me so happy.  The dish felt like love from beginning to end.

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The love started at the beginning with shelling the lima beans. The process started with both Cam and the dog hovering, waiting for me to give them the beans that were either too small (Cam) or too big (Zuko) for me to use.  Pretty quickly, Cam joined in and helped me shuck the two cups of beans – you wouldn’t believe how many pods have to be shelled to get 2 cups of lima beans.

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By the time we finished, Cam had eaten so many beans, that it almost didn’t matter whether or not he ate dinner. But instead of not eating, he devoured the meat and noodle combination (but left his limas for Zuko – he prefers his lima beans fresh from the garden and raw).

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I decided to us noodles as a base instead of leaving the goulash soupy.  That approach goes best in my house, but you could just as easily leave it as a soup.  I am glad it was only the three of us home, I am looking forward to the leftovers for lunch!

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A Lima Bean Twist on Goulash

Adapted from Rodale’s Basic Natural Foods Cookbook

1 Tbsp olive oil

1/2 lb lean ground beef (locally raised)

1 cup chopped onions

1 cup chopped celery

2 cups quartered tomatoes (from the garden)

1 tsp paprika

2 cups cooked lima beans, drained with liquid reserved (from the garden)

1 tsp grated lemon rind

1 Tbsp lemon juice

1 cup slice mushrooms (grown locally)

Directions

Heat olive oil in a large skillet with a tight-fitting lid over medium-high heat.  Add ground beef, stir and fry until browned.

Add onions and celery and cook for 3 – 4 minutes longer.

IMG_7775.JPG Stir in tomatoes and paprika.  Add 2 cups reserved bean liquid (add water if need to to make it 2 cups).  Stir in lemon rind, lemon juice and beans. Cover, lower heat and simmer for 30 minutes.

IMG_7776.JPG Add mushrooms and cook, covered, for 15 minutes more.

IMG_7777.JPG Serve over noodles (or not).  Enjoy!

 

 

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Serves 4 – 6.

 

Categories: Kosher, Lima Beans, Main Dish, Recipe | Tags: , | Leave a comment

Sesame Asparagus Stir Fry

We are now in the height of asparagus season.  I went to Fifers farm market and picked up some thin asparagus for stir fry and thick asparagus for roasting.  The asparagus was beautiful.

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I also picked up some snap peas, mushrooms and carrots.  These are what I used for my stir fry, you can add other vegetables, such as tomatoes, peas, or whatever you like in your stir fry.  I found some organic cremini mushrooms – so they just had to go into the stir fry.

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This is a nice sauce, you can adjust the heat with how my sriracha you use, it doesn’t take much.

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Sesame Asparagus Stir Fry 

2 Tbsp canola oil

1 to 1 1/2 lbs asparagus (from Fifer Orchards)

4 ounces cremini mushrooms, sliced (locally grown)

3 carrots, sliced on the diagonal

4 ounces sugar snap peas, cut into thirds

1/4 cup white wine

1/4 cup soy sauce

1/2 Tbsp sesame oil

A touch of sriracha, to taste

2 cloves garlic, minced (from the garden)

1 tsp onion powder

1/2 tsp ground ginger

1 Tbsp sesame seeds, plus more for garnish

1 Tbsp cornstarch

Hot cooked rice

Directions

Snap off the thick bottoms of the asparagus, cut into approximately 1 1/2 inch pieces. 

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Prepare the sauce:  Stir together the wine, soy sauce, sesame oil, sriracha, garlic, onion  powder, ginger and sesame seeds.  Adjust to taste.  Stir in the cornstarch.

Heat a wok or large skillet over high heat.  Add the oil and vegetables.  Stir fry for 5 to 8 minutes, then cover the pan and steam the vegetables for 1 to 2 minutes.  Remove the cover and continue to stir fry until the vegetable are crisp-tender. Add the sauce and stir fry for another minute until the sauce thickens and coats all the vegetables.

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Serve with rice. Garnish with a sprinkling of sesame seeds. Enjoy!

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Serves 3.

 

 

 

 

 

 

 

Categories: Asparagus, Carrot, Kosher, Main Dish, Recipe, Vegetarian | Tags: , | Leave a comment

Pasta with Butternut Squash and Mushrooms

Alas, this is the last of the butternut squash from my garden.  It is a cute little squash, pretty much half the size of my average butternuts.  It is always with a bit of sadness that I make the last dish for each of the season’s crops.

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This pasta dish with butternut squash and mushrooms was a fitting tribute to the squash.  I wasn’t sure how I would like the combination of the butternut squash and cremini mushrooms, but they worked incredibly well together.

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It was a filling dish, yet also light and bright. Definitely a “keeper”.

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Pasta with Butternut Squash and Mushrooms

Slightly adapted from Food Network Magazine’s Penne with Butternut Squash

Kosher salt

12 ounces whole wheat or multigrain tubular pasta (penne, rigatoni, etc)

2 Tbsp olive oil

2 cups diced, peeled butternut squash (about 8 ounces) (from the garden)

12 ounces cremini mushrooms, trimmed and sliced

2 tsp dried oregano (from the garden)

4 cloves garlic, minced (from the garden)

1/2 small red onion, minced

1/4 to 1/2 tsp red pepper flakes

1 cup grated parmesan cheese

Directions

Bring a large pot of salted water to a boil.  Add the pasta and cook according to directions.  Reserve 1 cup cooking water, then drain.

Meanwhile, heat 1 Tbsp olive oil in a large non-stick skillet  over medium-high heat.  Add the squash , 1/4 tsp salt and a few grinds of pepper.  Cook, stirring occasionally, until golden and tender, about 5 – 10 minutes.  Transfer to a plate and set aside.

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Add the remaining 1 Tbsp olive oil, the mushrooms, 1/4 tsp salt and a few ginds of pepper to the skillet.  Cook, stirring occasionally, until lightly browned, about 5 minutes.

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Add the garlic, onion and red pepper flakes.  Cook, stirring, until the onion softens, about 2 minutes.

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Add the pasta, squash and 1/2 cup of the reserved pasta water.  Cook, stirring until heater through, 1 to 2 minutes.  Stir in 1/2 cup parmesan, then stir in enough of the remaining pasta water to loosen.  Stir in the oregano and season with salt and pepper.

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Top with remaining 1/2 cup parmesan and serve.  Enjoy!

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Serves 4.

Categories: Butternut Squash, Kosher, Main Dish, Pasta, Recipe, Vegetarian | Tags: | 3 Comments

Asparagus, Mushroom and Tomato Stir Fry

When Arielle and I arrived at my friend Kelly’s house, we had in hand some asparagus Arielle had cut at Farmer Kim’s farm earlier in the day.  It was going to be the star of dinner after our Saturday hike.

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I won’t go into detail about the hike other than that we did a lot of climbing and hiking on rocks since we lost the trail about a third of the way up the mountain.  It was slow going and a pain in the neck  – or as it turned out – calf.  We ended the day at Hawk Mountain Sanctuary, where Arielle entertained us with her crane technique 🙂

hawk mountain

Hawk Mountain is beautiful and has some great hikes (which we did not do this trip, but have in the past and will again soon!).

When we returned to Kelly’s, I pretty much took over her kitchen to make dinner, I am glad she didn’t seem to mind too much (she did make the rice, so she wasn’t totally kicked out).  It was odd cooking in someone else’s house, but it also gave me great pleasure.  I am surprised that making food for people has become one of my favorite things to do.

Asparagus, Mushroom and Tomato Stir Fry

Asparagus, Mushroom and Tomato Stir Fry

1 pound Asparagus  (from Farmer Kim)

1 bunch scallions, organic

6 ounces mushrooms (locally grown)

1 cup grape tomatoes

1/2 cup white wine

2 cloves garlic, minced

1 tsp minced ginger

3 to 4 Tbsp soy sauce

1 Tbsp cornstarch

1 Tbsp canola oil

Directions

Break off the woody end of the asparagus, cut the rest into 1 inch pieces.  Cut the scallions also into 1 inch pieces.  Slice the mushrooms and halve the grape tomatoes.

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Mix together the wine, garlic, ginger and soy sauce.

Heat a wok or large saute pan over high heat. Add the oil, then the asparagus and scallions.  Stir fry for about 3 minutes.

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Add the mushrooms and stir fry about 1 minute.

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Stir the cornstarch into the wine-soy sauce mixture.  Then add to the asparagus, cook about 30 seconds – 1 minute.  Add the tomatoes and stir fry until the tomatoes are heated through.

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Serve over rice.  Enjoy!

Asparagus, Mushroom and Tomato Stir Fry

Serves 3

Categories: Asparagus, Kosher, Main Dish, Recipe, Tomatoes, Vegetarian | Tags: | 4 Comments

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