Mushroom Vegetarian Chopped Liver

September 15, 2014



From Cousin Stuart Bank

Makes about 2 ¾ Cups


6 Tbs Canola oil 3 Hardbolied Eggs
1 lb. White mushrooms sliced ¼ inch thick ½ tsp Kosher salt
2 or 3 Medium onions (Chopped) ¼ tsp Ground black pepper
½ Cup Shelled walnuts pinch Garlic salt w/parsley

Fry chopped onions in 3 Tbs Canola oil in 10” or 12” skillet until browned, sweet and caramelized. Remove from pan and place in bowl to cool.

In same skillet, heat 3 Tbs. Canola oil over medium-high heat until very hot (but not smoking). Add mushrooms slices, tossing constantly. Cook until mushrooms release their moisture and the juices evaporate. Cook for approximately an additional 5-10 minutes until mushrooms have shrunk and browned. Remove from skillet and place in bowl until cool.

Once onion and mushrooms are cooled, place in food processor. Add walnuts, eggs, salt, pepper and pinch of Garlic salt w/parsley.

Pulse until mixture is coarse. Scrape mixture from top/down and then bottom up to blend well. Pulse again until mixture is fine, but not pasty. Just enough to hold it together for spreading.

Cool in refrigerator for 1 hour before serving. Mixture will last up to 1 week in refrigerator.


Gazpacho – Great low carb summer soup

August 11, 2011


If you grow vegetables in your garden, this is a great way to use them. Gazpacho is naturally low in carbs, and loaded with vitamins and fiber. It’s cold and refreshing on a hot summer day. My step-father use to live in Mexico when he was young, and he learned to make Gazpacho there.

2 cups tomato juice – We use Campbell’s. V8 is also good
4 – 5 fresh tomatoes – washed and cut in chunks
1 cucumber – seeded and sliced
1 bell pepper – seeded and chopped
1 stalk celery – chopped
1 clove garlic – minced
1/2 carrot – sliced
1/2 large red onion – sliced
1-2 tablespoons red wine vinegar
3 Tablespoons Olive Oil
1 teas salt
pepper to taste

Throw everything in a food processor and blend it well. Stir in olive oil slowly. Add more tomato juice if it is too thick. Transfer to a large bowl and chill before serving.

You can add a dash of red pepper or tobasco sauce, if you wish, or a dash of ground cumin.

Garnish with 1 tablespoon fresh cilantro or other fresh herbs, i.e. basil, chives, mint, thyme, etc.

Feel free to experiment. Farmers in the field throw in whatever they have to make Gazpacho.

Serve with warm crusty bread. Serves 6 to 7 people.

Perfect Paella

June 15, 2011

Perfect Paella
My son got this from a student in his class. The kids loved it and it’s now a great meal for our family too.

3 tablespoons extra-virgin olive oil
3 cloves garlic, crushed
1/2 teas crushed red pepper flakes
2 Cups white rice
1/4 teaspoon saffron threads
1 bay leaf
1 quart chicken broth or stock
4 sprigs fresh thyme
1 and 1/2 pounds chicken tenders cut up
Salt and ground pepper
1 red bell pepper, seeded and chopped
1 medium onion, chopped
3/4 pounds chorizo, casing removed and sliced at angle, or
instead of chorizo Andouille sausage.
1 pounded peeled and deveined large shrimp, about 24 shrimp
(optional – 18 green lipped mussels, cleaned)
1 cup frozen peas
2 lemons zested

For Garnish:
1/4 cup flat leaf chopped parsley and/or cilantro
4 scallions, chopped
lemon wedges

In a very wide pan or paella pan, preheated over medium high heat, add 2 tablespoons olive oil and coat bottom of the pan with it. Add garlic, red pepper flakes, and rice. Saute the rice for 2 or 3 minutes. Add saffron, bay leaf, broth, thyme, and bring to a boil over high heat. Cover the pan with lid and reduce heat to simmer.

In another nonstick skillet, over medium high heat, use more olive oil or spray pan with Pam or similar product, and brown chicken on both sides. Season chicken with salt and pepper. Add chopped red bell pepper and onions and cook 5 to 10 minutes longer or so. Add chorizo or sausage to the pan and cook a few minutes more and remove from heat.

After rice has cooked for about 10-15 minutes, add shrimp to the rice pan, nesting in the cooking rice. Do the same with mussels if you are using them. Pour in peas, and scatter lemon zest over the rice and shrimp mixture, and cover the pan. Continue cooking. After 5 to 10 minutes, when rice is done, remove cover and discard any unopened mussels if you are using them. Stir rice and seafood and take out the bay leaf and thyme stems, now bare of their leaves. Arrange rice and seafood on a large plate. Arrange cooked chicken and peppers with onions and sausage around the rice. Top with garnish. Serve with lemon wedges and warm crusty bread.

Call Julie at 703-978-6028, or e-mail for info on MonaVie. We serve MonaVie, EMV Action Drinks, and RVL in Northern Virginia, Virginia Beach, Norfolk, Richmond, Fairfax, Burke, Maryland, Springfield, and Washington, D.C. We can assist you in shipping MonaVie products to other areas as well, or throughout the world, where MonaVie is provided.

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Veal Scaloppini with Asparagus from Chef Jacques

April 2, 2011

Veal Scaloppini with Asparagus – Serves 4
From Chef Jacques of Chez Francois

2 quarts water
2 tablespoons salt
1 bay leaf
2 cloves
2 pounds fresh jumbo asparagus
4 veal scaloppini, cut from the top round
Salt and freshly ground black pepper
All-purpose flour
1 stick butter
1 tablespoon vegetable oil
4 slices Virginia ham
1 tablespoon red wine vinegar
2 teaspoons capers
8 tablespoons grated Gruyère cheese
2 hard boiled eggs
4 sprigs fresh parsley

In a saucepan, combine the water with the salt, bay leaf, and cloves and simmer for 15 minutes. Meanwhile, peel the asparagus and cut off the tough lower stems. Lay the asparagus in a deep pan so that all the tips are facing in the same direction. Cover the asparagus with the seasoned water, bring to a boil, and simmer 5 to 6 minutes. Drain at once on towels. Preheat the broiler. Pound the veal to an even thickness of ¼ inch with the flat side of a meat cleaver. Season with salt and pepper and dredge in the flour, shaking off the excess. In a large sauté pan, combine 2 tablespoons of the butter and 1 tablespoon of oil over high flame until the butter begins to brown. Add the veal and sauté quickly on both sides until lightly browned, 1 to 2 minutes. Remove the veal and keep warm. Add the slices of ham and lightly sauté, about 20 seconds on each side. Place a slice of veal and a slice of ham side by side on warm dinner plates. Arrange the asparagus on top of the meats and sprinkle with the vinegar and capers. Top with the grated cheese. Place the prepared plates under the broiler to brown the cheese. Brown the remaining butter. Remove the plates from the broiler and pour the browned butter over the asparagus. Garnish each plate with two quarters of hard-boiled egg and a sprig of fresh parsley. Serve at once.


Reprinted with permission from Chef Jacques of Chez Francois in Great Falls, Virginia. Simply the best restaurant in Northern Virginia and the entire DC area. Chef Jacques is one of America’s most respected and innovative culinary personalities. Continuing in his father, François’ footsteps, Jacques loves to create and serve contemporary French fare, whether at his family’s Washington DC restaurant, L’Auberge Chez François, or at one of his popular cooking demos and luncheons. His menus feature classic Alsatian and French cuisine reinterpreted for American palates. When he isn’t in the kitchen Chef Jacques can be found sharing his gourmet cooking secrets and tips to sold-out audiences, in the pages of national magazines, and on radio and television programs across the country.

Heart Healthy Italian Minestrone Soup

March 5, 2011


11 cups water
2 cups uncooked pasta – mini penne, small farfalle, or small shells
1 1/2 cups fresh cut green beans
1 1/2 cups frozen peas
1 cup red kidney beans, drained
1 can cut up tomatoes
1 cup sliced fresh or frozen carrots
1 Tablespoon chopped fresh parsley
1 can 6 oz tomato paste
4 cups shredded cabbage
1 1/2 cup chopped celery
1 1/3 cup chopped onion
1 clove minced garlic or 1/8 tsp garlic powder
dash hot sauce, if desired
1/4 cup olive oil

Heat oil in 4 quart saucepan. Add garlic, onion, celery and sauté about 5 minutes. Add everything else except pasta, and mix well.

Bring to a boil. Reduce heat. Cover and simmer for about 45 minutes or until veggies are tender. Add uncooked pasta and simmer another 5 minutes or till desired taste.

Serves 16 one cup servings.

Cholesterol: 0 mg
Calories: 153
Total fat: 4 g
Sodium: 191 mg
Saturated fat: less than 1 g

Adapted from Alere Winter 2011 Newsletter.

Easy Mushroom Stroganoff

February 7, 2011


Vegetarians will love this twist on a classic Italian favorite. Instead of traditional beef, sliced mushrooms in a creamy sauce dominate this dish. The sauce is served on a bed of tender egg noodles, and for a bit of flair you can top it off with a few sprigs of Italian parsley. The whole meal takes only 20 minutes from start to finish. From Better Homes and Garden recipes.

Nutrition Facts * Servings Per Recipe 4 servings * Calories407, * Total Fat (g)13, * Saturated Fat (g)5, * Monounsaturated Fat (g)5, * Polyunsaturated Fat (g)2, * Cholesterol (mg)72, * Sodium (mg)443, * Carbohydrate (g)59, * Total Sugar (g)5, * Fiber (g)4, * Protein (g)17, * Vitamin C (DV%)9, * Calcium (DV%)11, * Iron (DV%)22, * Percent Daily Values are based on a 2,000 calorie diet


1 8.8-oz. pkg. dried pappardelle (wide egg noodles)
1-1/2 lb. pkg. sliced mushrooms, such as button, cremini, and/or shiitake
2 cloves garlic, minced (1 tsp.)
1 Tbsp. olive oil
1 8-oz. carton light sour cream
2 Tbsp. all-purpose flour
1-1/2 tsp. smoked paprika
1 cup vegetable broth
Snipped fresh Italian (flat-leaf) parsley (optional)


Cook noodles according to package directions. Drain; keep warm.
In extra-large skillet cook mushrooms and garlic in hot oil over medium-high heat 5 to 8 minutes or until tender, stirring occasionally. (Reduce heat if mushrooms brown quickly.) Remove with slotted spoon; cover to keep warm.

For sauce, in bowl combine sour cream, flour, paprika, and 1/4 teaspoon pepper. Stir in broth until smooth. Add to skillet. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Serve mushroom mixture and sauce over noodles. Sprinkle with parsley. Serves 4.

Click here for original recipe.

Filets of Sole with Oysters and Champagne Sauce

January 26, 2011

From Chef Jacques of Chez Francois in Great Falls, Virginia –

Filets of Sole with Oysters and Champagne Sauce
“This is the dish to prepare when you want to pull out all the stops!”, says Chef Jacques.


¼ cup EACH, julienne leeks, carrots, and celery root
4 fillets of sole (lemon or gray sole), deboned and skinned
Sea salt and freshly ground pepper
1 teaspoon butter
½ teaspoon finely minced shallots
3/4 cup Champagne
6 – 8 shucked medium-sized oysters
½ cup heavy whipping cream
1 ounce Osetra Caviar or Salmon Caviar
Sprig of fresh dill
2 chive straws


Clean, peel, and cut the vegetables into a matchstick-size julienne and steam or parboil in salted water for 1 – 2 minutes.

Julienne should be al dente. Immediately plunge into cold water, drain, and reserve.

Lay the prepared sole fillets, white side down, on your work surface. Season lightly with sea salt and pepper. Divide the vegetables into 4 portions and place each bundle on the large end of a fillet. Fold the end of the sole fillet over the vegetable bundle in jelly-roll fashion. Place each folded side down in a small saucepan smeared with the butter and the minced shallots. Pour the champagne around the fish, place the pan over high heat, bring to a boil, cover, and boil for about 3 minutes until the fillets are just cooked through. Remove pan from heat, lift the fillets out of the pan onto a dish and keep warm.

Place the pan in which the fillets were cooked back on high heat and add the oysters. Lift the oysters out of the wine with a slotted spoon as soon as the liquid begins to boil again. Keep warm with the fillets.


Boil the remaining wine over high heat until reduced by 2/3, about 2 minutes. Add the cream, boil for another 2 minutes to thicken. Remove from heat and gently stir in ½ of the caviar and taste and adjust seasonings.


Divide the sole fillets and oysters onto two serving plates. Coat with the sauce and garnish the oysters with the caviar.

Reprinted with permission from Chef Jacques at Chez Francois in Great Falls, Virginia is one of the best French restaurants around. Simply the best!