It all started with the need to use up our Brie cheese. I found 2 good looking recipes on Pinterest. I decided to made this soup. Some modifications that I made were to put the onions in the oven to caramelize as well as the mushrooms. I did not have enough room on one cookie sheet so I used 2, 1 for the mushrooms and 1 for the onions. I used a little less butter than called for to cook the garlic and make the roux. And I just used fat-free milk not cream. The soup was creamy and delicious!
For the bread, I sauteed an onion until golden and toasty to add to the bread dough. I did not put the sundried tomatoes in. For the herbs, I used dried thyme and some Penzeys herb mixture. Very good bread- moist and flavorful!! Yummy with the olives, cheese, onion and herbs!
With frigid, below zero temperatures, I wanted to make a warm, hearty soup. I followed this recipe for the most part. For the meatball meat portion, I combined 1 pound of lean, ground turkey and 1/2 pound pork sausage and then froze half of them. I did add some mushrooms that were leftover which added flavor and texture. Next time, I would add more mushrooms and shredded carrots. I would also add the spinach at the very end. Very tasty!!!
Posted in Soup
Tagged ground turkey
We tried a new recipe from Cooking Light. The name of the recipe was Chicken Cutlets with Mushrooms recipe. It was very tasty and easy to make. The only substitution I made was to use a chopped onion instead of the pearl onions. This would be great to have with pasta, garlic bread and a nice salad.
Posted in Dessert
Tagged eggs, walnuts
jillpickle: After watching an episode on PBS of Martha Stewart making stews, I knew I had to try one. I tried this recipe – Coq au Vin. It turned out very well! A good ‘comfort’ meal! I also made Gourmet Mushroom Risotto to serve under or with the stew as recommended by Martha. It was a great choice!