Mushroom Vegetarian Chopped Liver

September 15, 2014

chefs

MUSHROOM VEGETARIAN CHOPPED LIVER

From Cousin Stuart Bank

Makes about 2 ¾ Cups

Ingredients

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.

Enjoy!


Gazpacho – Great low carb summer soup

August 11, 2011

soup

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

Directions
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.
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Call Julie at 703-978-6028, or e-mail julie@juliesjuice.com 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.

During a stressful and busy day, most people do not get the recommended amount of fruits and vegetables in their diet. But just 4 ounces of MonaVie’s premier acai juice blends daily equals 13 servings of fruit which can help boost your nutrition with loads of antioxidants that fight free radicals. Many of the fruits in MonaVie are hard to find from around the world, and work together to give you a wide variety of nutrients. Lose weight with MonaVie’s new RVL! We are looking for people who just want to be customers where MonaVie products can improve their own nutrition, and we are seeking other bloggers or smart business people who want to set up a small home based MonaVie business too.

Remember MonaVie products make great gifts for birthdays, Mother’s Day and Father’s Day too.

As a way to give back to the land where the acai berry comes from, MonaVie’s MORE Project helps disadvantaged children in Brazil and their families by providing them with education and safe environments for them to learn and grow. When you purchase MonaVie products, you help to support the MORE Project and poor families in Brazil.


Heart Healthy Italian Minestrone Soup

March 5, 2011

soup

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

soup

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

ingredients

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)

directions

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.


Bouillabaisse from Chef Jacques Haeringer

November 18, 2010

Bouillabaise from Chef Jacques Haeringer of L'Auberge Chez Francois


Bouillabaisse

1/4 cup olive oil
1/4 cup EACH finely chopped onion, carrots and leeks, well-washed
1/8 cup finely julienned celery
2 teaspoons minced shallots
3/4 cup chopped fresh tomatoes
2 tablespoons tomato paste
1/2 cup dry white wine
1 1/2 cups fish stock
1 tablespoon sea salt, approximately

I bouquet garni consisting of ½ teaspoon fennel seed,
1/2 teaspoon anise seed, 1/2 teaspoon cracked black peppercorns, 1 bay leaf, 1 clove, pinch of thyme and 2 cloves garlic crushed, wrapped in a cheesecloth
1/2 teaspoon saffron
10 mussels
8 little neck clams
1/4 pound sea scallops
1 ‑1 pound Maine lobster
1/4 pound raw shrimp (20‑24 count)
8 ounces fish fillets (red snapper, sea bass, grouper)
4 oysters, optional
2 teaspoons Pernod
2 teaspoon finely chopped fresh fennel
1/4 teaspoon chopped garlic

Heat the olive oil in a large saucepan or Dutch oven. Add the onions, leeks, celery, and carrots and cook covered until tender, about 15 minutes, stirring often. Add the shallots, tomatoes, tomato paste, white wine, fish stock, salt, and bouquet garni. Boil for approximately 2 5 minutes. Add the saffron, and simmer 5 more minutes.

While the broth is cooking, prepare the seafood. Clean the mussels individually under cold running water, scraping off any clinging barnacles or “beards.”

Discard any half‑open shells or any unusually heavy ones, indicating internal grit.

Rinse the clams, oyster, and scallops in cold water.

Using a sharp heavy knife, force the point of the blade through the top of the lobster head between the eyes; then cut down through the center of the head and tail, splitting the lobster in half. Remove and discard the stomach sac behind the eyes, and the intestinal vein running down the center of the tail. Remove the claws and crack them with the blunt edge of the blade.

Peel and de-vein the shrimp.

Cut the fish fillets into 2‑ to 3‑inch diagonal slices.

To prepare the Bouillabaisse:

Add the mussels and clams to the boiling broth and simmer 5 minutes. Then add the lobster, shrimp, scallops, and fish. Continue boiling until all the shellfish are open, approximately 5 to 8 more minutes. Do not overcook.

Remove from heat, adjust seasoning (more garlic or saffron according to taste), add Pernod, chopped fennel and serve immediately in large warm soup platters.

Garnish with the garlic toasts.

Hint: Prepare the broth ahead and refrigerate. Reheat and cook the seafood just prior to serving. Freeze any remaining broth to use another time.

Thank you to Chef Jacques Haeringer for allowing us to repost his recipe. If you are in Northern Virginia, you must go to his restaurant, L’Auberge Chez Francois. It is simply the best!


Chicken Noodle Pasta Toss

March 6, 2009

chicken

2 tablespoons extra virgin olive oil (EVOO)
4 boneless, skinless chicken thighs, cut into bite-sized pieces
Salt and ground black pepper
1 medium onion, thinly sliced
2 carrots, cut into matchsticks
4 ribs celery from the heart, cut into matchsticks
2 small zucchini, cut into matchsticks
1 pound extra-wide egg noodles
1 tablespoon butter
1/2 box frozen peas (10 ounces), defrosted
PreparationPlace a large pot of salted water over high heat and bring to a boil for the egg noodles.

Place a large skillet over medium-high heat with the EVOO. Season the chicken with salt and pepper, and cook until golden brown and cooked through, 6-7 minutes. Add the onion, carrot and celery to the pan, and cook until the veggies start to soften, 3-4 minutes. Toss the zucchini into the pan along with some salt and freshly ground black pepper, and cook another 2-3 minutes until all the veggies are tender.

While the meat and veggies are cooking, drop the noodles into the boiling water and cook to al dente according to package directions. Drain the noodles and return them to the pot they were cooked in. Add the butter to the pot and give everything a good toss to melt the butter and coat the noodles.

To serve, spoon some noodles into bowls and top with the chicken and veggie mixture. Serves 4.

From Rachel Ray


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