Tag Archives: mushrooms

Slow Cooker Pork Chops with Mushrooms and Carrots

A simple to prepare slow cooked meal! Perfect for a fall evening meal. Great on its own, or serve with a fresh salad for a light vegetable side. 

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CL Sept 2016: Slow Cooker photographer: Jennifer Causey; food stylist: Torie Cox; prop stylist: Claire Spollen

Ingredients:
1 1/2 cups low sodium chicken broth
1 1/2 tsp sherry vinegar
3 Tbsp all-purpose flour
cooking spray
3/4 pound carrots, peeled & cut into 2-inch pieces
1/2 pound baby bella or shiitake mushrooms, stems removed and caps quartered
1/2 cup chopped onion
2 garlic cloves, minced
4 fresh thyme sprigs
2 fresh oregano sprigs
1 Tbsp olive oil
4 (6-oz) bone-in pork chops
salt & black pepper, as desired
1/4 cup dry white wine
6 oz whole wheat egg noodles
2 Tbsp heavy cream
2 tsp fresh thyme leaves Continue reading

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Bucatini with Mushrooms

A delicious and earthy Meatless Monday entree. Serve with a fresh garden salad for a complete and filling meal. Truffle oil, while pricey, is very versatile in many dishes including drizzled in mashed potatoes or in a homemade salad dressing. 

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Ingredients:
1/2 cup dried porcini mushrooms (about 1/2 ounce)
2/3 cup boiling water
8 ounces uncooked bucatini (or fettuccine or spaghetti)
3 1/4 teaspoons salt, divided
1 tablespoon canola oil
1/4 cup finely chopped shallots
2 (4-ounce) packages exotic mushroom blend, coarsely chopped
2 garlic cloves, minced
2 tablespoons dry sherry
2 ounces Parmigiano-Reggiano cheese, divided
1/4 cup heavy whipping cream
1 teaspoon finely chopped fresh sage
1/2 teaspoon cracked black pepper
1 teaspoon truffle oil
Sage sprigs (optional) Continue reading

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Morel Mushroom and Asparagus Saute

It finally is beginning to feel like spring here in Saint Louis! This fresh side dish is packed full of spring flavors. Look for fresh morels – firm, unshriveled, dry, and free of excessive dirt.

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Ingredients:
3 quarts water
12 oz white asparagus, trimmed
12 oz green asparagus, trimmed
1 Tbsp butter
1 shallot, thinly sliced
4 cups fresh morel mushrooms, halved lengthwise
1/2 tsp salt, divided
1 Tbsp extra-virgin olive oil
1/4 tsp freshly ground black pepper

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Quinoa Veggie “Fried Rice”

A yummy new take on the typically higher-calorie fried rice. Swap the traditional rice for protein packed quinoa and load in the vegetables for a meatless yet filling meal! If you desire more protein, top with marinated grilled shrimp or chicken.

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Ingredients:
cooking spray
2 large eggs, beaten
4 tsp olive oil
2 cloves garlic, minced
1 small onion, diced
8 oz mushrooms, sliced (I like the baby bellas)
1 head broccoli, cut into bit-size pieces
1 zucchini, chopped
1/2 cup corn (thawed from frozen works nicely)
1/2 cup peas (thawed from frozen works nicely)
2 carrots, grated
3 cups cooked quinoa (I cook in low-sodium chicken or vegetable broth for more flavor)
1 Tbsp grated fresh ginger
3 Tbsp soy sauce
Sriracha, as desired
2 green onions, sliced

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Meatless Monday – Hummus “Cheesesteak” Hoagies

Make a meatless version of the classic cheesesteak! The hummus adds all the protein you will need. Delicious served with a fresh crunchy slaw or garden salad.

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Ingredients:
4 (3-ounce) hoagie rolls, split
1 tablespoon olive oil
1 cup vertically sliced yellow onion
1 cup thinly sliced red bell pepper
1 cup thinly sliced poblano chile
1/2 cup thinly sliced mushrooms (optional)
3 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
1 (8-ounce) container plain hummus
4 (1/2-ounce) slices provolone cheese

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