Chicken Pot Pie with Fennel and Mushrooms in a Potato Bowl Thursday, Feb 14 2013 

Serves 4

FOR THE STEW
1 1/2 lb. bone—in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
2 Tbs. olive oil
2 Tbs. all-purpose flour
1 1/2 cups lower-salt chicken broth
2 cups sliced mushrooms, such as oyster, hen of the woods, or chanterelles
1 1/2 cups small-diced fennel (from 1 small bulb)
1 cup small-diced carrot
1 cup fresh pearl onions, peeled. or frozen pearl onions, thawed
1 Tbs. chopped fresh thyme
2 Tbs. Dijon mustard
1 oz. (2 Tbs.) unsalted butter
2 Tbs. thinly sliced fresh chives

FOR THE BABY CARROTS
16 baby carrots with tops, peeled and trimmed with 1/2 inch of the tops intact
2 Tbs. olive oil
Kosher salt

FOR THE WHIPPED POTATOES
3 lb. russet potatoes (about 4 medium)
Kosher salt
1/2 cup whole milk
3 oz. (6 Tbs.) unsalted butter, softened
Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 375°F.

MAKE THE STEW
Season the chicken with 1/2 tso. salt and 1/4 tsp. pepper. Heat the oil in a 10- to 11-inch straight-sided sauté pan over medium-high heat. Cook the chicken, flipping once, until lightly browned, about 10 minutes. Transfer the chicken to a plate. Reduce the heat to medium and whisk the flour into the fat in the pan. Cook, whisking, for 1 minute. Gradually whisk in the broth and bring to a simmer. Return the chicken to the pan, reduce the heat to medium low, cover, and simmer gently, turning once, until the chicken is very tender, about 15 minutes. Transfer the chicken to a clean plate and let cool briefly.

Meanwhile, stir the mushrooms, fennel, carrot, onions, and thyme into the sauce. Cover and simmer until tender, 5to 6 minutes. Stir in the mustard and butter and keep warm. When the chicken is cool enough to handle, pull the meat from the bones, shred into bite size pieces (discard the skin and bones), and add to the sauce. Season. to taste with salt and pepper and keep warm.

ROAST THE CARROTS
Put the carrots on a small rimmed baking sheet. Drizzle with the oil and season with 1/4 tsp. salt. Roast the carrots until tender and slightiy browned, 20 to 25 minutes. Keep warm.

MAKE THE WHIPPED POTATOES
Peel and quarter the potatoes. Put them in a 4-quart saucepan; add enough water to cover and 4 tsp. salt. Cover and bring to a boil over high heal. Uncover, reduce the heat as needed to keep the water from boiling over, and cook until tender when pierced with a fork, 12 to 15 minutes. Drain well. Return the potatocs to the pot over medium heat and stir occasionally until they no longer steam profusely (a little steam is fine), about 2 minutes.

Meanwhile, heat the milk in a small sauce pan over medium heat until steaming, about 2 minutes. Keep warm.

With an electric hand mixer on medium-low speed, beat the potatoes until they’re broken up, 1 to 2 minutes. Add 1/2 cup of the hot milk and the butter, and beat on high speed, scraping the sides and bottom of the pot occasionally, until fluffy, 1 to 2 minutes (the potatoes should be fairly stiff, but add the remaining milk if needed). Season to taste with salt and pepper arid keep warm.

ASSEMBLE
Spoon the whipped potatoes rito a pastry bag fitted with a 1/2-inch plain tip (Ateco #806). Pipe the potatoes to form “bowls” on each of 6 plates; the bowls should be about 3 inches in diameter and about 2 1/2 inches tall. Spoon the chicken stew into the bowls and garnish with the roasted baby carrots and the chives.

Abigail Johnson Dodge, Fine Cooking, April/May 2011, page 87

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Thai Spicy Pork Soup Friday, Feb 8 2013 

Serves 4, Hands-on time: 13 minutes, Total time: 23 minutes

2 tbsp safflower oil, divided
8 oz boneless pork chops, trimmed of visible fat, cut into 1/2-inch cubes
4 oz mushrooms, sliced (1 cup)
1/2 cup finely chopped red onion
1 lb tomatoes (about 4 medium), diced
2 cups low-sodium chicken broth
1 jalapeno pepper, unseeded and finely chopped
1 cup light coconut milk
1/2 packed cup chopped cilantro leaves
1 tbsp fresh grated ginger
3 stevia packets
1/2 tsp sea salt
1 lime, quartered

Heat 1 tbsp oil in a large saucepan on medium-high. Add pork and cook for 2 minutes or until almost opaque in center, stirring frequently; set aside on a plate.

Cook mushrooms in remaining 1 tbsp oil for 2 minutes, then add onion and cook for 2 minutes more or until mushrooms are soft, stirring occasionally. Return pork and any accumulated juices back to pan. Add tomatoes, broth and jalapeno. Bring to a boil over high heat, then reduce heat to a simmer, cover tightly and cook for 10 minutes. Stir in remaining ingredients, except lime, and cook for 5 minutes. Serve soup with lime wedges on the side to squeeze into soup, as desired.

Nutrients per 1 1/4-cup serving Calories 243, Total Fat 13g (Sat Fat 4g, Mono 6g, Poly 2g), Carbs 14g, Fiber 2g, Sugars 5g, Protein 17g, Sodium 344mg, Cholesterol 32mg

Clean Eating FEBRUARY 2011

Meatless Taco Salad With Cilantro Lime Vinaigrette Thursday, Feb 7 2013 

Cooking spray
1 (8-ounce) package presliced mushrooms
2 cups refrigerated meatless fat-tree crumbles (such as Lightlife Smart Ground)
2 teaspoons 40%-less-sodium taco seasoning
1(8-ounce) package shredded iceberg lettuce
1 cup (1/8-inch-thick) slices red onion
Fresh salsa (optional)
Cilantro-Lime Vinaigrette
Preshredded reduced-fat Mexican blend cheese (optional)
16 light restaurant-style tortilla chips

Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add mushrooms; sauté 3 minutes or until lightly browned. Add crumbles and seasoning. Cook 2 minutes or until heated.

Layer lettuce, onion, and crumbles on each of 4 plates. Top with salsa, if desired; drizzle with Cilantro-Lime Vinaigrette. Top with cheese, if desired. Serve with chips.

Yield: 4 servings (serving size 1 1/2 cups salad, about 1 tablespoon dressing and 4 chips) Calories 198, Fat 11g (sat 1.1g, mono 5.8g, poly 2.5g), Protein 11.7g, Carbs16.7g, Fiber 4.3g, Chol 0mg, Iron 2.3mg, Sodium 328mg, Calc 35mg

Cilantro-Lime Vinaigrette
2 tablespoons finely chopped fresh cilantro
3 tablespoons red wine vinegar
2 tablespoons olive oil
1 teaspoon grated lime rind
1 teaspoon minced fresh garlic

Combine all ingredients, stirring well with a whisk.

Yield 1/3 cup (serving size about 1 tablespoon) Calories 69, Fat 8g (sat 1.1g, mono 5.5g, poly 0.8g), Protein 0.1g, Carbs 0.3g, Fiber 0.1g, Chol Omg, Iron 0.1g, Sodium 1mg, Calc 2mg

Cooking Light, Page 24

Bok Choy Skillet Supper Wednesday, Feb 6 2013 

SERVES 4

2 tsp. garlic-flavored olive oil, divided, plus more for drizzling
8 oz. button mushrooms, sliced (2 cups)
8 cherry or grape tomatoes, halved
2 shallots, finely chopped (1/4 cup)
1 cup bulgur
1 cup mushroom broth
1 sprig fresh thyme plus 1 tsp. fresh thyme leaves, divided
4 small bok choy, halved

Heat 1 tsp. garlic oil in skillet, over medium-high heat. Add mushrooms, and cook 5 minutes, or until browned. Transfer to plate. Add tomatoes to skillet cut-side down, and cook 2 minutes, or until browned. Transfer to plate.

Add remaining 1 tsp. garlic oil to skillet. Stir in shallots, and sauce 2 to 3 minutes. Stir in bulgur until grains are coated with oil. Add broth, thyme sprig, and 1 1/2 cups water; season with salt and pepper, if desired. Cover, reduce heat to medium-low, and simmer 5 minutes

Arrange bok choy halves on top of bulgur with leaves pointing outward (like spokes in a wheel). Sprinkle mushrooms and tomatoes between bok choy halves. Cover, and simmer 5 minutes more. Remove from heat, and let stand 10 minutes. Sprinkle with thyme leaves and drizzle with garlic oil.

Per 1 1/2 cup serving: 202 Cal, 8g Prot, 6g  Total Fat (<1g Sat Fat), 34g Carb, 217 mg sodium, 9g Fiber, 3g Sugars

Page 63, April/May 2011, Vegetarian Times

Baked Barley Casserole with Mushroom and Squash Friday, Mar 2 2012 

Serves 6, Hands-on time 15 minutes, Total time 1 hour

1 tbsp plus 1 tsp olive oil, divided
8 oz mixed wild mushrooms (shiitake, oyster, cremini), sliced (about 3 1/2 cups)
1/4 tsp sea salt
5 oz butternut squash, peeled and cut into 1/4-inch dice (about 1 cup)
1/3 cup diced leeks, white and light green parts only
1 stalk celery, finely diced (about 1/2 cup)
1 cup uncooked pearl barley
1 clove garlic, minced
3 1/2 cups low-fat, low-sodium vegetable or chicken broth
2 tbsp chopped fresh parsley
1 tbsp chopped thyme leaves
1/2 cup raw pumpkin seeds
1 1/2 oz soft goat cheese, crumbled

Preheat oven to 400°F.

Heat 1 tbsp oil in a large nonstick skillet or Dutch oven over medium-high heat. Add mushrooms and salt and cook, stirring often, until mushrooms begin to release their moisture, about 2 minutes. Add squash, leeks, celery and remaining 1 tsp oil and continue to cook, stirring, until mushrooms are brown and squash is tender, about 4 minutes. Add barley and garlic and stir until thoroughly coated and slightly toasted, about 1 minute. Add broth, parsley and thyme and stir.

Transfer mixture to an 11-cup (2.6 L) casserole dish, cover with aluminum foil and bake in oven until barley is tender and liquid has been absorbed, about 35 minutes. Remove foil, sprinkle with pumpkin seeds and cheese and return to oven. Bake, uncovered, until seeds are toasted and cheese is softened, about 10 minutes.

Nutrients per 8-oz serving (using vegetable broth): Calories: 232, Total Fat: 6 g, Sat. Fat: 2 g, Carbs: 37 g, Fiber: 7 g, Sugars: 3 g, Protein: 7 g, Sodium: 208 mg, Cholesterol: 3 mg
Clean Eating, January 2011, page 54

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BARLEY RISOTTO WITH HAM AND MUSHROOMS Saturday, Dec 10 2011 

Active 40 minutes Total 40 minutes Serves 4

3 tablespoons unsalted butter
2 medium shallots, sliced
1½ cups quick-cooking barley
1 teaspoon fennel seeds (optional)
Kosher salt and freshly ground pepper
10 ounces cremini or white button mushrooms, sliced
1/2 teaspoon minced fresh rosemary
½ cup dry white wine
2 cups low-sodium chicken broth
1 cup diced ham steak
½ cup grated parmesan cheese
¼ cup chopped fresh parsley

Melt the butter in a medium saucepan over medium-high heat, then add the shallots and cook until just soft, about 2 minutes. Add the barley and fennel seeds (if using), 1/4 teaspoon salt, and pepper to taste and cook, stirring, until the barley is lightly toasted, about 4 minutes. Add the mushrooms, rosemary and wine and cook, stirring, until the mushrooms are soft and the wine is absorbed, about 3 minutes. Add the chicken broth and bring to a simmer; cover, reduce the heat to medium-low and cook until the barley is tender and almost all of the liquid is absorbed, 8 to 10 minutes. Stir in the ham, parmesan and parsley. Season with salt and pepper.

Per Serving Calories 498, Fat 16g (Sat 9g), Cholesterol 62mg, Sodium 565mg, Carbs 64g, Fiber 13g, Protein 18g

Food Network Magazine, April 2011, Page 84

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Hearty Irish Lager Stew Thursday, Dec 1 2011 

Serves 8

1 Tbs vegetable oil
8 oz button or shiitake mushrooms, halved
2 cloves of garlic, minced
1 medium leek, white parts only, diced (1 cup)
3 small red potatoes, cut into 1 inch cubes (1 1/2 cups)
2 medium carrots, peeled and sliced (2 cups)
2 small parsnips, peeled and sliced (1 1/2 cups)
1 1/2 tsp tomato paste
1 15 oz can crushed tomatoes
1 1/2 cups low sodium vegetable broth
2 sprigs fresh thyme, tied in bundle, plus 1 tsp chopped fresh thyme, divided
1/2 cup lager beer
1 1/2 Tbs quick cooking tapioca
1 cup shredded cabbage
1 Tbs white miso
2 Tbs chopped parsley

Heat 1/2 Tbs oil in large pot over medium heat. Add mushrooms and galic, saute 8 minutes or until mushrooms are browned. Remove from pan. Add remining 1/2 Tbs oil to pot. Add leek, and cook 5 minutes. Add potatoes, carrots, parsnips and tomato paste. Cook 2 minutes. Add tomatoes, broth and thyme sprigs; bring to a boil. Reduce heat to medium-low, cover, and simmer 40 minutes, stirring occassionally.

Add lager, tapioca, and mushrooms. Simmer 10 to 15 minutes or until thickened, stirring often. Remove thyme sprigs, stir in cabbage and miso, and simmer 4 to 5 minutes, or until cabbage softens. Stir in chopped thyme and parsley, and season with salt and pepper, if desired.

Per 1 cup serving: Calories 118, Prot 4g, Total Fat 2g (<1g sat fat), Carb 23g, Chol 0mg Sodium 204mg, Fiber 5g, Sugars 5g

Vegetarian Times, March 2011, Page 44

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Filet Mignon Marchand du Vin (Mushroom Wine sauce) Wednesday, Jul 13 2011 

Serves 2 Prep time: 15 Cook time: Approx. 45 minutes

2 6-ounce Filet Mignon steaks
1 Tablespoon oil
1 Tablespoon flour
1/2 cup onion, finely chopped
1 10-ounce can of beef broth
2 Tablespoons tomato paste
1/4 cup ham, finely chopped
1/2 cup mushrooms, chopped
2 medium shallots or two green onions, finely chopped
2 Tablespoons butter
1/4 cup dry red wine
2 teaspoons lemon juice
2 teaspoons fresh thyme, finely chopped (or 1/2 teaspoon dried)
1 Tablespoon Worcestershire Sauce

Remove the steaks from the refrigerator for about 10 minutes before cooking. Lightly salt the steaks.

In a heavy-bottomed skillet over medium heat, heat the oil and stir in the flour making a roux until golden-browned. Add the onion and cook until translucent; add the broth, tomato paste, ham and mushrooms and cook to reduce sauce by half, approximately 15-20 minutes.

In another pan on medium-low heat, sauce the shallots (or green onions) in butter until soft. Add the red wine, bring to a simmer and cook for about 5 minutes. Add the lemon juice, Worcestershire sauce and thyme and combine. Use a fine-mesh strainer to remove solids. Keep the sauce warm while cooking the steaks. Cook steaks.

 To serve, top pre-warmed plates with some sauce, then the steaks and spoon additional sauce over steaks.

yum Food & Fun, February/March, page 78

Soy-Braised Pork Tenderloin, Mushrooms & Leeks with Lime-Dressed Slaw Wednesday, Mar 9 2011 

Serves 4  Hands-on time: 35 minutes Total time: 40 minutes

INGREDIENTS
1b green cabbage, rinsed
1 carrot, peeled and grated
Juice 1 lime, divided
1 tbsp plus 1 tsp low-sodium soy sauce, divided
4 leeks
3 tsp extra-virgin olive oil, divided
16 oz mushrooms (white, button or cremini), cleaned and quartered
4 cloves garlic, chopped
1 tsp ground ginger
1b pork tenderloin, trimmed of visible fat and cut into 1-inch-thick medallions

INSTRUCTIONS
ONE: Prepare slaw by cutting cabbage into quarters. Using a large chef’s knife, make a V-cut into the bottom of each quarter to remove stem. Then shave thin slices off of cabbage until you have 2 cups of shavings. In a large mixing bowl, add cabbage, carrot, half of lime juice and 1 tsp soy sauce and toss to combine; set aside.

TWO: To clean leeks, first pull off outermost layer. Insert tip of a sharp knife into the white head of each leek, about 1/2-inch away from the top. Hold leek in the air, letting leek hang down from the white head. Cut straight down, splitting leek in half. Fan layers apart and rinse well under cold running water. Trim away bottom two-thirds of leek and discard. Trim away top 1/2-inch of leek and discard. You will be left with 8 leek halves.

THREE: Heat 1 tsp oil in a large skillet on medium for 1 minute. Using heat-proof tongs, carefully place leeks, cut-sides-down, across the bottom of the hot pan. Cook undisturbed for 4 minutes, then flip over. Add mushrooms and remaining 1 tbsp soy sauce. Cover, reduce heat to medium-low and simmer for 5 minutes. Stir in garlic and ginger and continue to simmer for at least 5 more minutes. Remove from heat and set aside.

FOUR: In another large skillet, heat remaining 2 tsp oil on medium for 1 minute. Using tongs, arrange pork in pan. Cook undisturbed for 1 minute before gently moving medallions around with tongs so pork doesn’t stick. Cook for 1 more minute, then flip over each medallion and repeat. Medallions can be cooked in 2 batches, if necessary, using 1 tsp oil per batch.

FIVE: Add medallions to mushroom mixture. Deglaze skillet used to cook pork by removing it from the heat and adding 1 tbsp water and remaining lime juice. Rub back of a spatula across bottom of pan several times to bring up the pork juices and add that liquid to mushroom mixture. Cook mushroom mixture, uncovered, for 2 minutes over medium heat. Serve 4 oz pork, 4 oz mushrooms and 2 leek halves alongside 1/2 cup slaw.

Clean Eating, February 2011, page 69

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