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!
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.
Katie: While up in “the Northwoods” last week, I was treated to a home-cooked Somali meal featuring sambusas, homemade mango juice, goat meat, safron vegetables, rice flavored with cinnamon and cilantro, and a salad with roasted beets and hard boiled eggs. It was a fun experience and very nice of the Somali women to invite us into their home and cook such delicious food!
After being away, I looked forward to cooking again. Ken and I found this recipe from Cooking Light for Shrimp Fettuccine. Since he is allergic to shrimp, we made it with baby scallops instead and also added mushrooms. The garlic, scallops, mushrooms, and spinach topping fettuccine was a flavorful combination. If I make this again, I might try adding some white wine, but overall it was a great dish!
Katie: This was a great weeknight meal! Ken happened to have couscous and asparagus, and I brought over a few extra ingredients to make this delicious Chicken Marsala recipe from Cooking Light, with a side of steamed asparagus. The combination of mushroom-garlic couscous, topped with tender chicken breast, mushrooms, peas, and a savory marsala sauce was perfect! We had to cook the chicken longer than called for, since a frying pan wasn’t quite as effective at flattening chicken as a rolling pin, but otherwise we didn’t make any major changes. It was a nice meal to enjoy on a busy Monday!
Matthew: I’ve been accumulating squash from my CSA for the past few weeks and I finally had a break in more perishable vegetables and was able to use some of them. My friend Beth, who is a genius in the kitchen, sent me a recipe for Stuffed Spaghetti Squash with glowing reviews. I instead used acorn squash, but it still turned out great. The recipe also calls for marinara sauce. It would have been great to use homemade sauce, but since I didn’t have any on hand, I found some good quality canned sauce. As Beth said, this is really a great recipe for using up random vegetables. I actually used so many vegetables that they didn’t all fit back in the acorn squash halves, so I had to use another baking dish for the extra. This is definitely a d0-over! Here’s the recipe:
Italian Stuffed Spaghetti Squash
Prep: ~ 45 minutes total time, 20 active prep. chop/saute all the veggies while the squash is cooking and it’ll be quick.
– 1 spaghetti squash
– 1/2 T. olive oil
– 1/2 chopped:
(or anything you need to get rid of)
– 2 cloves garlic, chopped
– 1 cup spinach
– 1/4 tsp salt and pepper
– 1/2 c. bread crumbs or almond meal if you’re going gluten free
– your fav marinara sauce (~ 1 cup)
– 2 oz. shredded mozzarella
– 1 oz. parmesan
Preheat oven to 400F. Halve the squash length-wise and scrape out the seeds. Place the halves of the squash in a large pot of boiling water for 10-15 minutes. Set aside to cool. (I roasted my squash which worked fine.)
In a large skillet, sauté the garlic and onion in olive oil. Add celery, carrots, peppers, salt and pepper and cook veggies until softened. Add zucchini, squash, mushrooms, and spinach and cook an additional 5 minutes.
Scrape the meat out of the squash and place in a large bowl. Add the sauteed veggies, breadcrumbs, and marinara sauce. Mix everything together, then return the mixture to the empty squash halves. Top with extra marinara, mozzarella, and parmesan cheese. Bake until the top is bubbling and melted.
Posted in Dinner
Tagged acorn squash, carrots, celery, cheese, garlic, marinara sauce, mozzarella cheese, mushrooms, onions, spaghetti squash, spinach, squash, tomatoes, zucchini
Katie: This post could also be titled “How we ended up eating dinner at 9pm” or “What to do with leftover whiskey”, but I think I’ll stick with “Smoky Barbecue Chicken Pizza”.
I felt like making pizza this weekend and wanted to try something new. The recipes I found varied from those using pre-baked crusts and bottled sauces to recipes with instructions for homemade cheese. While I didn’t adventure into cheese making this weekend, I did decide to make my own pizza dough and sauce. When I spotted this recipe for Smoky Barbecue Chicken Pizza, I couldn’t wait to try it. Flori couldn’t wait either, so although I had planned to make it a day later, after finding the ingredients I decided to make it that evening. A few hours later, my pizza was done. Although this was a time-intensive project (especially the sauce), the results were worth it. The sauce was very flavorful due to the long simmering time and had just the right amount of spiciness. The chicken was juicy and soaked up the barbecue flavor. Although the original recipe didn’t include mushrooms, I think they were the perfect addition. The only addition that might improve this pizza would be caramelized onions, but after a few mediocre attempts in the past, I’ll leave them to the experts (aka Mom). Since I made a few changes to the original recipe, I’ll post my version here:
Smoky Barbecue Chicken Pizza (adapted from Food People Want)
- Flatbread dough, doubled recipe (for 8 servings; reduce other pizza ingredients accordingly for fewer servings; I used 1 1/4 cups all-purpose flour and 3/4 cups whole wheat flour)
- Smoky Barbecue Sauce (I only made a few minor substitutions for ingredients I couldn’t find)
- 350g boneless, skinless chicken breast (3/4 pound or about 1 ½ cups shredded chicken)
- 1 small red onion, sliced
- 120g (4 oz.) brown mushrooms, sliced
- olive oil
- shredded low-fat mozzarella cheese (1 – 1 1/2 cups)
- 1/4 cup cilantro, coarsely chopped (optional)
The barbecue sauce takes awhile to prepare, but it can be made in advance. The chicken can also be prepared ahead of time.
- Prepare the barbecue sauce according to the directions. This can be made in advance or should be started a few hours before your planned serving time.
- Prepare the flatbread dough.
- While the dough is rising, cook the chicken. Place chicken and 1 ½ cups water in a nonstick pan. Bring to a boil. Lower the heat, cover, and cook 10-12 minutes, or until chicken is thoroughly cooked. Drain well. Once cool, shred the chicken with your hands into smaller (about 1-inch) pieces. Set aside.
- Preheat the oven to 500° F.
- Heat 1 teaspoon olive oil in a pan on medium heat. Add sliced mushrooms and cook, stirring often, until mushrooms become slightly softened. Remove and set aside.
- Add another teaspoon of olive oil to the pan and cook the sliced red onion until slightly softened but not browned or carmelized, about 5-7 mintues. Set aside.
- Combine shredded chicken and 1 cup of barbecue sauce. If the sauce or chicken are cool, warm in a saucepan on low heat.
- Line baking sheets with parchment paper and dust with cornmeal. Roll out prepared dough.
- Spoon a thin layer of the extra barbecue sauce onto the dough and carefully spread it to the edge of its borders. Top with a thin, even layer of mozzarella cheese followed by pieces of the warmed chicken, red onion, and mushrooms. Top with a bit more cheese.
- Bake until the crust is crisped and golden and the cheese is bubbling (8-15 minutes; watch closely). Remove from the oven, sprinkle with freshly chopped cilantro leaves, and serve immediately.
Makes 8 servings
Matthew: I had never made lasagna before, so I wanted to try. None of the recipes I looked at really caught my eye, so I thought I would make up my own recipe. I just used regular lasagna noodles and filled it with mushrooms sauteed in butter, crumbled tofu, marinara sauce (from my previous post) combined with a can of tomato sauce, and some mozzarella cheese. It was good, but next time I would add some seasoning to the tofu, such as herbs de provence and some salt. I would also intersperse the cheese throughout the lasagna instead of just putting it on top. I’d say it was a good first attempt.