Posts Tagged mushroom
Asian Pork Soup
Posted by Eileen Devlin in Appetizers, Low Calorie, Main Course, Pork, Side Dishes, Vegetables, soup on January 30th, 2010
I was going to save this till later in the week but since I was feeling a bit under the weather and needed some comfort food I had a feeling this soup would do the trick. This was excellent and very simple.
You’ll need:
1 tbsp canola oil
12 oz lean boneless pork, cut into thin bite size strips
2 c freshly sliced shiitake mushroooms
2 c garlic, minced
3-14 oz cans chicken broth
2 tbsp dry sherry
2 tbsp reduced sodium soy sauce
2 tsp grated fresh ginger/1/2 tsp ground ginger
1/4 tsp crushed red pepper
2 c shredded napa cabbage
1 green onion, thinly sliced
fresh cilantro sprigs
1. In lg saucepan heat oil over med heat; add pork, cook and stir for 2-3 mins or until slightly pink in the center. Remove from pan and set aside. add mushrooms and garlic and cook until tender.
2. Stir in chicken broth, sherry soy, ginger, and pepper. Bring to boiling. Stir in pork, napa cabbage, and green onion; heat through. If desired, garnish with cilantro. Makes 6-1 c servings.
Nutritional Information:
Calories: 160
Total Fat: 6 g
Cholesterol: 31 mg
Protein: 16 g
Carbohydrate: 10 g
Fiber: 1 g
Sodium: 169 mg
Herbed Pork Tenderloin Dinner (Complete)
Posted by Eileen Devlin in Main Course, Pork, Side Dishes, Vegetables on December 29th, 2009
Ok, so here is my first non-low calorie dinner. Don’t all jump at once! I made this two evenings ago for company and it was an absolute hit as its praises were sung all night. End with the pumpkin-chocolate pie (see previous post) and your legacy has been made. Trust me 
(This serves a party of 6)
For pork tenderloin:
Brush a 3-lb (or equivalent) pork tenderloin with mustard (I did so generously). Sprinkle 3 minced cloves of garlic evenly. Then sprinkle 1/2 tsp each of rosemary and thyme. Bake for approx 1 hour at 350. Slice and serve with pan juices.
For Risotto:
Take 4-6 strips of bacon, chopped and saute with 1 chopped shallot in bottom of a pressure cooker until bacon is crisp [that's right bacon lovers - this one's for you!]. Drain grease. Add drained sun dried tomatoes (about 4 count, snipped), 1 c chopped portobello mushrooms and 2 tbsp olive oil and saute for a few mins. Stir in risotto rice (equivalent to 6 servings). Mix 3/4 c white wine and 2 1/4 c chicken broth and pour over rice. Cover and seal lid of pressure cooker. Heat to medium-high and it should take approx 10 minutes for lid to rock. Cook for an additional 10 mins after that or feel free to undercook to check on rice. When rice is done add some chopped parsley and 1/2 c parmesan cheese if desired.
For cheddar cauliflower (and I thought this was so cool to make):
Wash cauliflower (med head) and remove side leafy pieces. Slice bottom so whole head can sit flat on a pan. Steam whole head for about 15 minutes or until barely done. Mix 1/3 c mayo, 1 tsp tarragon, and 1 tsp fresh lemon juice and coat cauliflower. Pat cheddar cheese onto head and place on baking sheet at 350 for about 10 minutes. Cool for a few minutes and slice into 6 wedges.
And here you have it! I added a small side of baby herb salad with a few spritzes of dressing - bon appetit!
I could not believe how well this dinner turned out – all the flavors complemented each other so well! Oh and if it’s a special treat don’t forget the Riesling!
*No nutritional information available for this meal. I guess ignorance is bliss sometimes!
Herbed Steak with Portobello Mushroom Sauce and Roasted Garlic Mashed Potatoes
Posted by Eileen Devlin in Beef, Low Calorie, Main Course, Side Dishes, Steak on December 19th, 2009
I think I hit the jackpot tonight. I’d like to say at heart I am a meat and potatoes girl (although I love branching out) and this is the reason why. . .
For the steak:
4-5 oz boneless beef top sirloin steaks, cut 3/4 in thick
1 tsp herbes de Provence
1/2 tsp cracked black pepper
1/4 tsp salt
2 tsp olive oil
6 oz portobello mushroom caps, stems removed and thinly sliced (about 2.5 c)
1/3 c finely chopped shallot or onion
2 clove garlic, minced
1/4 c port or dry red wine or beef broth
1/2 c beef broth
1.5 tsp cornstarch
2 tbsp balsamic vinegar
1. Sprinkle 1/2 tsp herbes de Provence, cracked pepper, and salt evenly on steaks and rub in. You can use the grill or broiler to cook seasoned steaks. (I did the broiler for about 14 mins since I like mine med-well).
2. Heat oil over med heat in a skillet and then add mushrooms, shallot/onion, and garlic and cook until tender. Remove skillet from heat and add port/broth and remaining 1/2 tsp of herbes de Provence. Return to heat and cook uncovered until liquid has evaporated.
3. In a small bowl stir together beef broth and cornstarch and add to skillet. Cook and stir until thickened and bubby. Stir for 2 mins more and then add balsamic vinegar. Serve over steaks. Makes 4 servings.
For potatoes:
1 lb red, Yukon gold, or round white potatoes, scrubbed and quartered
1 tsp bottled minced roasted garlic
1/4 c light dairy sour cream
2-4 tbsp fat free milk
1/2 tsp dried thyme, crushed
1/4 tsp salt
1/8 tsp black pepper
1. In a covered large saucepan cook potatoes in enough boiling water to cover for 25 mins or until tender. Drain and return to saucepan.
2. Add garlic to potatoes and mash. Add sour cream, milk, thyme, salt, pepper and combine well (you can use a mixer if you want). Makes 4 servings.
I tried to get a good picture of this. . .really doesn't do the dish justice though.
Nutritional Information:
Steak:
Calories: 270
Total Fat: 8 g
Cholesterol: 60 mg
Protein: 33 g
Carbohydrate: 10 g
Fiber: 1 g
Sodium: 343 mg
Potatoes:
Calories: 106
Total Fat: 1 g
Cholesterol: 5 mg
Protein: 4 g
Carbohydrate: 19 g
Fiber: 2 g
Sodium: 162 mg
Cream of mushroom soup
Posted by monicajane in soup on August 28th, 2009
Ingredients and directions
- Chopped up 2 lbs of organic mushroom
- Chopped up 2 very large onions
- 4 cloves garlic chopped
- Threw them all together in a pot with a bit of butter. Covered them and let them simmer for about 1/2 an hour.
- Poured one box of organic veggie soup stock and about 4 cups of organic milk into the mushroom, onions and garlic. Took off the heat immediately.
- Grated one 8 oz pack of yogurt cultured cheese with herbs and garlic
- Dumped it all into the mushroom with milk and veggie stock.
- added salt and a bunch of pepper
Let it cool.
- Came back and pureed the whole shebang.
- Had a cup of very delicious soup.
