Recipe – Page 35

Golden Fried Mushrooms

March 30, 2013 Nicole

My husband love fried mushrooms and can easily consume an entire package of mushrooms that are fired if they are good. This is a really good recipe that is very simple and quick.

I was able to throw these together in just a matter of minutes. I love that all the ingredients are things that I normally keep on hand anyway.

Ingredients:

10 ounces fresh white mushrooms, and quartered wiped clean
1 cup flour
1/2 cup cornstarch
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup water
2 cups breadcrumbs

Directions:

Mix flour, cornstarch, baking powder and salt in a bowl.
Add water to make a batter.
Dip clean mushroom into batter letting excess batter drip off.
I find it easier to stick a toothpick into the mushroom to dip it.
After dipping into batter roll in Panko breadcrumbs to coat.
Deep fry in oil until golden.

Original Recipe Source

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Recipes

California Vegetable Pancakes

March 28, 2013 Nicole

I was in the mood for German Potato Pancakes but I didn’t have enough potatoes to make the pancakes plus those are a ton of work and I had no desire to work that hard.

I decided to replace the potatoes with a bag of California mix frozen bagged vegetables. This recipe turned out delicious. We all absolutely love these pancakes. They have the same texture as potatoes pancakes but these have even more flavor because you can taste each veggie in the pancakes. I never thought they would taste so good but boy they are fantastic.

These are not as much work as one might think. I mixed everything together and set the mixture aside until dinner was about 30 minutes from being ready then I let the pancakes cook away.

Ingredients:

1 pound California mix frozen vegetables
1 eggs
1 c cheddar cheese, grated
1/2 c plain bread crumbs
½ teaspoon garlic powder
½ teaspoon onion powder
1/2 teaspoon salt
Cooking spray

Directions:

Cook mixed vegetables in boiling water until tender which takes about 8-10 minutes then drain right away. Next use a potato masher or a fork to mash the vegetables while they are still warm.
Stir in your cheese until it’s mixed in well
Break each egg into a separate bowl and give them a quick stir until they are starting to get frothy then add to cauliflower mixture, then stir in bread crumbs and spices.
Preheat a skillet, then using cooking spray, spray down your skillet so that your pancakes will not stick. You will want to keep your skillet at a medium and adjust the temperature as needed.
Spoon mixture onto warm skillet in the shape of a small pancake 2-4 inches in diameter depending on your preference. Cook on one side until brown then flip and cook on the other side.

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Recipes

Farro With Mushrooms

March 23, 2013 Nicole

I found this recipe online and with all the ingredients on hand I decided to give it a try. I wasn’t sure I was going to like it by the smell when it was cooking, then again I didn’t know much about farro so I wasn’t sure how it was going to smell.

I must say the directions are very overwhelming. I posted the directions below just as they appeared in the New York Times, but I have to say I think you could have a gotten the point across in a lot less text. The directions are really the worst part of this dish. If I make this again I will condense the instructions.

In the end it was actually very good. This was my first try at faro and I must say it’s excellent! It has a very different flavor and texture that I have never experienced before but I really liked it. I am looking forward to cooking with it again in the future.

Ingredients:

1/2 ounce (1/2 cup, approximately) dried porcini mushrooms
1 quart chicken stock or vegetable stock
1 1/2 cups farro
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
1 pound cremini mushrooms or wild mushrooms (or a mixture of the two), cleaned, trimmed and sliced
Salt to taste
2 large garlic cloves, green shoots removed, minced
2 teaspoons chopped fresh rosemary
1/2 cup dry white wine
Freshly ground pepper to taste
1 to 2 ounces Parmesan cheese, grated (1/4 to 1/2 cup)
1/4 cup chopped fresh parsley

Directions:

Place the farro in a bowl, and pour on enough hot water to cover by an inch. Let soak while you prepare the remaining ingredients. Drain.
Place the dried mushrooms in a large Pyrex measuring cup or bowl, and pour in 2 cups boiling water. Let sit 30 minutes.
Drain the mushrooms through a strainer set over a bowl and lined with cheesecloth or a paper towel. Squeeze the mushrooms over the strainer, then rinse in several changes of water to remove grit.
Chop coarsely if the pieces are large and set aside. Add the broth from the mushrooms to the stock. You should have 6 cups (add water if necessary). Place in a saucepan, and bring to a simmer. Season with salt to taste.
Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the fresh mushrooms. Cook, stirring, until they begin to soften and sweat. Add salt to taste, the garlic and rosemary. Continue to cook, stirring often, until the mushrooms are tender, about five minutes. Add the farro and reconstituted dried mushrooms.
Cook, stirring, until the grains of farro are separate and beginning to crackle, about two minutes. Stir in the wine and cook, stirring until the wine has been absorbed. Add all but about 1 cup of the stock, and bring to a simmer.
Cover and simmer 50 minutes or until the farro is tender; some of the grains will be beginning to splay. Remove the lid, and stir vigorously from time to time. Taste and adjust seasoning. There should be some liquid remaining in the pot but not too much. If the farro is submerged in stock, raise the heat and cook until there is just enough to moisten the grains, like a sauce. If there is not, stir in the remaining stock. If not serving right away, cover and let stand. Just before serving, bring back to a simmer, add the Parmesan, parsley and pepper, and stir together. Remove from the heat and serve.

Original Recipe Source

Recipes

Caesar Tortillini Salad

March 22, 2013 Nicole

My husband loves pasta salads so anytime I find a quick and easy pasta salad recipe I give it a try. I once tried one in a box and after a horrible experience with it I knew homemade was the only way for the pasta salads.

This recipe is so very easy and makes a great presentation. The directions couldn’t be any easier and would be lovely for a nice summer dinner or as a side dish for Easter Sunday. Yummy!

Ingredients:

1 (9 oz.) package of refrigerated cheese tortellini, cooked, drained and rinsed
¾ cup light Caesar Dressing
2 plum tomatoes cut into thin wedges
1 can (6 oz.) pitted black olives, drained and sliced
½ cup finely chopped red onions,
¼ cup Parmesan Cheese

Directions:

1. Toss all ingredients except cheese in large bowl; cover.

2. Refrigerate at least 1 hour.

3. Sprinkles with cheese just before serving.

Original Recipe Source

Recipes

Avocado Mozzarella Salad

March 21, 2013 Nicole

This is a wonderful cool salad to is amazing on a hot summer day. I personally like it anytime, but that’s a personal preference. I know it’s not easy for a lot of parts of the country to find avocados right now so this maybe a recipe to set aside for summer.

It can’t be any easier to make and it goes a long way. Deliciously simple.

Ingredients:

1 large Haas avocados (peeled, pitted, & cubed)
2 roma tomatoes (cubed)
1 ball fresh mozzarella cheese (cubed)
1-2 Tbsp. light Italian dressing
Salt & pepper to taste

Directions:

Slice then cube one large Haas avocado and place in a bowl
Wash and cube two Roma tomatoes and place in a bowl
Cube one ball of fresh mozzarella and place in a bowl
Add 1 to 2 tablespoons of Italian dressing depending on how moist your tomatoes are or how moist you like it
Add salt and pepper to taste
Gently fold together then serve right away

Original Recipe Source