Stuffed Mushrooms

 

 

This tasty mushroom recipe is from the first diet plan that ever worked for me. It doesn’t taste like diet food because yummy melted cheese! Found in Suzanne Somers’ Get Skinny on Fabulous Food cookbook, they are cheesy and tasty with no rice or bread. They are easy to make and can be served as an appetizer if you are entertaining.

Ingredients:

  • 1 pound mushrooms
  • 4 TBS butter
  • 4 shallots, finely chopped
  • 1 TBS chopped thyme, parsley or tarragon (she uses fresh lemon thyme in the book but I have trouble finding that)
  • Salt and pepper
  • 1/2 cup grated Parmesan cheese
  • 2 TBS olive oil
  • 1/2 cup dry white wine

Directions:

Carefully pull stems off the mushrooms, finely chop stems. Select the 12 largest caps and set aside for filling. Finely chop the remaining mushrooms. Melt the butter in a large skillet, add shallots and saute until golden brown. Add chopped mushrooms and herb and saute until brown and crispy. Add wine and cook off the alcohol for about 3 minutes. Remove from heat and preheat broiler.

Place the mushroom mixture in a mixing bowl with 1/2 the cheese, stir until well combined. Lightly rub the caps with oil and place on cookie sheet. Fill each cap and sprinkle remaining cheese on top. Broil for 5 minutes. Cheese should be bubbly and the caps a little brown.

 

 

 

Pineapple Upside-Down Cake

My daughter and I love the Great British Baking Show. We love how there is no drama and it is such a light show. I always want to bake something after I watch it and now I call cake “sponge.” The sponge on this cake is delicious. Who am I kidding, the entire cake is delicious and it helped that I used the best candied cherries I could find. This recipe was found in: Firehouse Food; Cooking with San Francisco’s Firefighters and was written by Lt. Lou Bacciocco.

Ingredients:

  • 1 1/2 cups dark brown sugar
  • 1/2 cup butter, melted
  • 1 can (20 ounces) pineapple slices in heavy syrup
  • 6 maraschino cherries, cut in half
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 6 eggs, separated
  • 2 cups granulated sugar

Directions:

Adjust the oven rack to the center and pre-heat to 350 degrees. Lightly butter a 9 X 13 inch pan. Cover the bottom of the baking pan with brown sugar, pour the melted butter over the sugar. Drain the pineapple slices reserving 1/2 cup plus 2 TBS of the syrup. Place the pineapple slices over the brown sugar in even rows. Place a cherry half in each of the pineapple slice holes, facing up.

Sift together the flour and baking powder and set aside. In a large bowl with an electric mixer beat the egg yolks on medium speed with the granulated sugar for 3 minutes. Add the reserved syrup and beat for 1 more minute. Stir in the flour mixture until well incorporated.

Wash and dry the mixer and beat the egg whites until stiff peaks develop (3-4 minutes on high). Using a rubber spatula, lightly fold the egg whites into the egg yolk mixture. Pour the batter into the pan and bake for 45 minutes, until the cake springs back when pressed.

While the cake is still hot, run a knife around the edges to loosen it from the pan, place on a platter by inverting onto the surface you will be serving the cake on. Serve warm or at room temperature.

Enjoy!

 

 

 

 

Thai Coconut Chicken

 

I spent my first 6 months working as a paramedic in San Francisco. Because I didn’t spend much time working in SF, I didn’t get to know the SF Fire Department men and woman very well. What I do know, is that dinner is very important to firefighters at the fire house. I spent 6 years with my ambulance housed at the station I now work at, and 2 years housed coast side. Some of my best meals were at the firehouse. With that being said, I found this recipe from a book titled Firehouse Food: Cooking with San Francisco’s Firefighters. I made it for my daughter and I this weekend and we both loved it. I may tweak it a bit next time to add more heat and acid.

Ingredients:

  • 2 cups jasmine rice
  • 5 TBS vegetable oil (I used olive oil)
  • 1 medium white onion, halved and cut into 1/4 inch slices
  • 1 TBS minced garlic
  • 1 TBS minced ginger
  • 1 jalapeno Chile, stemmed, halved, seeded and thinly sliced
  • 4 boneless, skinless, chicken breast halves (I suggest trying boneless, skinless thighs as they are more tender) 2 pounds total
  • 1 can (13.5 oz) coconut milk ( I used unsweetened)
  • 1/4 cup soy sauce
  • 3 TBS rice vinegar
  • 1 bunch basil, leaves thinly sliced

Directions:

cook rice, set aside. Heat oil, add onion, garlic, ginger Chile, stir fry until the onion is softened (3-4 mins). Set aside. Heat more oil and add chicken until opaque (5 mins). Return the onion mixture to chicken, add coconut milk, soy sauce, vinegar, bring to a boil and cook until reduced by 1/2 (8 mins). Stir in the basil, and serve.

Suggestions: add Thai chili paste for more heat, juice of lime for acid, cilantro in place of basil and crushed peanuts to garnish.

 

 

 

 

Swiss Roll Cake with Strawberry Jam

 

My daughter and I have been watching the Great British Baking Show. With that being said, it inspires both of us to bake new things that we haven’t tried before. I decided to give a swiss roll a try. The sponge was delicious but I will keep working on the perfect jam. I found the sponge recipe on the website http://www.letseatcake.com. The only problem with this recipe for me was that all ingredients were in grams. I did my own conversions and the result was a delicious and light sponge. The strawberry jam recipe was found on http://www.allrecipes.com.

Sponge

Ingredients:

  • 3/4 cup caster sugar + 2 TBS for dusting parchment paper
  • 1 cup all-purpose flour
  • 1/4 tsp salt
  • 4 large eggs (room temp)
  • 1/8 tsp vanilla

Strawberry Jam

Ingredients:

  • 2 pounds fresh strawberries
  • 4 cups sugar
  • 1/4 cup lemon juice

Directions:

Preheat oven to 350 Fahrenheit.

Create caster sugar if needed by pulsing granulated sugar 15 times in a food processor, set aside. Line 9X13 pan with parchment paper. Sift flour and salt together in a small bowl. Separate egg yolks and whites into separate bowls. Add caster sugar and vanilla to egg yolks, whisk and set aside. Whip egg whites to soft peaks, set aside and clean mixer. Whip egg yolk mixture on high until the mixture has grown in size 3 to 4 times and batter has reached ribbon stage (approx. 5 min). Fold in the flour mix. Fold in the egg whites mix. Pour batter into prepared pan. Bake for 10-12 minutes.

While it is cooking lay a piece of parchment paper out and dust it with 2 TBS sugar. When cake is done flip it immediately onto parchment paper. Remove the paper it was baked on. Score the short end closest to you 1/2 inch from the end and begin to slowly roll up until entire cake is rolled. Cool before adding the filling.

Jam Directions:

Crush strawberries until you have 4 cups of mashed berries. In a heavy bottomed saucepan mix together strawberries, sugar and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high and bring to a full rolling boil. Stir often until it reaches 220 degrees F.

 

 

 

Three Bean Salad

 

 

I realize summer is over. However, I am still going to share this recipe I found over the summer because I want it in my archives for easy access. Also, you might like it as well. Super easy to make and great for leftovers. I found it on one of my favorite recipe websites. http://www.simplyrecipes.com.

Ingredients:

  • 1 15-oz can white kidney beans, rinsed and drained
  • 1 15-oz  red kidney beans, rinsed and drained
  • 1 15-oz can garbanzo beans, rinsed and drained
  • 1/2 red onion, chopped fine (3/4 cup), soaked in water to take away the sting, discard water before adding
  • 2 celery stalks, chopped fine (1 cup)
  • 1 cup loosely packed, fresh. finely chopped flat-leaf parsley
  • 1 tsp fresh rosemary, finely chopped
  • 1/3 cup apple cider vinegar
  • 1/4 cup granulated sugar
  • 3 TBS olive oil
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper

Directions:

Mix all the beans, celery, onion, parsley and rosemary. In a separate bowl, whisk together the vinegar, sugar, olive oil, salt and pepper. Add the dressing to the beans. Toss to coat. Chill for several hours.

 

 

Twice Baked Potatoes

 

This is a modified recipe from Horne of the Moon Cookbook, a vegetarian restaurant in Vermont. It is simple, but not as simple as a baked potato. Well worth the extra effort. I am not listing the amount of each ingredient because it varies depending on how many potatoes you cook. Just keep tasting the mix.

Ingredients:

  • Large russet potatoes (however many you care to serve).
  • Butter
  • Sour cream
  • Cheddar cheese, grated
  • Salt
  • Pepper
  • Paprika

Directions:

Preheat oven to 425 degrees. Bake potatoes until tender when pierced with a fork (1-1 1/4 hours). Cut the top of each potato so that the inside can be easily scooped out. Scoop out insides and place in a bowl. Mash with butter, lower over temp to 400, add sour cream, cheese, salt and pepper to taste. Fill the potato shells and sprinkle each with paprika. Bake for 15 minutes and serve.

 

Patti’s Spaghetti Sauce

 

 

My mom’s wonderful neighbor and friend, Patti, shared this delicious recipe for spaghetti sauce with sausage and pesto. The kind of chorizo sausage used in this one is not the same kind you can find in the grocery stores in the Bay Area of California. It is not the tubes of  chorizo but actually sausage that stays bonded when cooked. At home, I used bratwurst or any kind of yummy sausage. In Canada, you can find the chorizo sausage in the original recipe:

Ingredients:

  • 1 jar Mezzetta Napa Valley Roasted Garlic and Caramelized Onions
  • 5 Garlic cloves minced
  • 1 yellow onion diced
  • 8 oz. mushrooms sliced
  • 2 chorizo sausages sliced and cooked
  • Pesto

Directions:

Sauté garlic, onion and mushrooms until tender. Cook sausages. Add all to sauce and simmer approx. 30 minutes. Add pesto to flavor. Serve over noodles of your choice.

 

 

 

 

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