Tag Archives: Mushrooms

Homemade Veggie Pizza

The other day, the wife asked me to make a dish with Kale (because she so enjoyed Eileen’s dish) and I thought… hmm… what could I do that would be unexpected?  Well, I ended up going with Pizza!

Thanks to JT, I started with this dough recipe. For this you’ll need:

3 1/2 cups high gluten flour

1  cup warm water

1 tablespoon vegetable oil

1 1/2 teaspoon active dry yeast

1 1/2 teaspoon sugar

1 teaspoon salt

So, you’ll want to mix add the water, oil, yeast, salt, and sugar in a mixer with a dough fitted with dough hook until yeast has fully dissolved. Then add flour and mix on low speed until the flour and water have mixed and a stiff dough ball forms. Place in a bowl and cover… you’ll end up with something like this:

Let the dough rise in the fridge for 24 hours… and you get this…

This will allow you to make 2 twelve inch pizzas.

Toppings were…

Broccoli

Red bell peppers

Green bell peppers

Kale

Spinach

Tomatoes

Red onions

Mushrooms

The sauce consisted of:

28 oz. can pureed tomatoes

2 tsp of sugar

2 diced jalapeños

1/2 clove diced shallot

1 tbsp minced garlic

1 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon salt

At this point, you’ll want to heat your oven to 500. This will heat up while you toss your puree into a pan over a medium low heat. Make sure to stir in everything and let simmer for about 20 minutes once you are finished, you are ready to roll out your down and top.

I used mozzarella and sharp cheddar.   Tossed it in for 10 minutes….

And it was ready to go…

Some outstanding stuff, easy to make… and above all, healthy!

Chicken and Wild Mushroom Hash Cakes with Garlic and Red Pepper Broccoli

With all the previous potato talk – here’s another way to enjoy our favorite starch!  I came across this recipe and knew I had to try this.  Just think. . .you can take your poultry or mashed potato leftovers and turn them into some fried goodness :)  I think I’m salivating again. . .

Hash Cakes:

2 c chopped shiitake mushroom caps

1 garlic clove, minced

2 c chopped cooked chicken/turkey

2 c mashed cooked baking potatoes

3/4 c panko bread crumbs

1/2 c shredded Cheddar cheese

1/3 c thinly sliced green onions

1.5 tbsp finely chopped fresh thyme

1/4 tsp salt

1/4 tsp black peppper

1 tbsp canola oil

1. Heat a large nonstick skillet over medium-high heat.  Coat pan with cooking spray.  Add mushrooms and garlic to pan; saute 5 minutes or until tender, stirring frequently.  Combine mushroom mixture, chicken, potatoes, 1/4 c panko, and next 5 ingredients in a large bowl.  Divide mixture into 8 equal portions, shaping each into a 1/2 in thick patty.  Refrigerate 10 minutes.  Dredge patties in remaining 1/2 c panko.

2. Heat 1.5 tsp oil in a large nonstick skillet over medium-high heat.  Add the patties and cook  2 minutes on each side – you might need to do this in batches.  Yields 4 servings (2 patties each).

***I served this with a side of broccoli (2 cloves minced garlic and 1/4 tsp crushed red pepper – sauteed with broccoli — you can also use broccolini – and simmered with 1/2 c water, covered, for about 6-7  minutes) and cranberry sauce.

This was so delicious!  That’s all I have to say about this.

Nutritional Information:

Calories: 263

Fat: 10 g

Protein: 25.1 g

Carbohydrate: 18.2 g

Fiber: 2.2 g

Cholesterol: 68 g

Sodium: 556 mg

Pork Casserole with Mushrooms and Kale

I saw this recipe and thought, “Hmm. . .interesting.”  I love mushrooms but was a bit apprehensive since I’ve never cooked with kale before.  I *loved* how this turned out!

What you will need:

1 lb lean boneless pork, cut into thin bite-size strips

2 c sliced fresh mushrooms

1/2 c chopped onion

2 tbsp canola/olive oil

1/4 c all purpose flour

1/2 tsp salt

1/2 tsp dried sage, crushed

1/4 tsp black pepper

2 c fat-free milk

4 c chopped, stemmed fresh kale or swiss chard

2 c cooked wild rice (i used a mix of long grain and wild)

1 tbsp finely shredded lemon peel

1. Preheat oven to 350 and prep a 1.5-2 qt rectangular or oval baking dish.  Preheat a skillet over medium-high heat.  Add pork and and cook for 2-4 mins, stirring frequently until there is no more pink.  Remove from heat and set aside.

Cooking the pork

2. Add mushrooms, onion, and oil to the same skillet and cook about 5 minutes until vegetables are tender.  Stir in flour, salt, sage, and pepper.  Add milk all at once and cook until thickened and bubbly.

Casserole Base

 

Stir in pork, kale, cooked rice, and lemon peel.

Making the Casserole

3. Spoon mixture into baking dish and bake uncovered for 30-35 mins.  Let stand for 10 minutes before serving.  Makes 6 servings.  Enjoy!

Pork Casserole with mushrooms and kale

 

Nutritional Information:

Calories: 285

Total fat: 10 g

Cholesterol: 49 mg

Protein: 24 mg

Carbohydrate: 2 mg

Fiber: 3 g

Sodium: 305 mg

Burger smothered in mushrooms

burger

Mmm…yummy. And very easy!

Grass-fed ground beef was seasoned with salt, pepper, and garlic powder and then shaped into burgers.

Mushrooms had copious amounts of fresh garlic and parsley, fresh ground pepper and butter.

I sauteed the garlic in butter for a while, then added the mushrooms and sauteed them until done. I added the parsley right at the end so that it essentially just wilted rather than really cooked.

Cook burger to your liking and smother it with the mushrooms. Eat while hot and steamy.

Bison Stew with fennel, mushrooms, tarragon and goat cheese

The raw ingredients of this delightful meal.
The little bottle in the middle is truffle oil!!

The little bottle in the middle is truffle oil!!

And the finished product—not quite so beautiful.

Not as pretty perhaps, but much more yummy!!

Not as pretty perhaps, but much more yummy!!

So I’m a new contributor here and I will probably do things a little differently. I know not how to use a recipe. And therefore I cook with my gut and have no clue exactly what I do any given time I make something and everything is always a variation on the theme.

I enter the kitchen with the spirit of adventure and I do have some distinct “guts” that help me achieve exactly what I want often, but other times things turn out quite differently from what I intend—generally when I’m doing something I’ve never done before. So if you are experimenting with this “recipe” try to approach it with that spirit.

The secret to food always being tasty is the quality and combination of ingredients. Where things differ from my intent most often is in texture, which can be very annoying at times, but, nonetheless, I tend to end up with something edible.

So this is the recipe as best as I can describe being that I measured nothing! This, can, of course, be prepared with beef as well as bison.

The Recipe

3 lb bison roast (this of course can vary depending on your needs) I had to cut up the roast into chunks for stew as the market did not have stew meat. I had my husband and sous chef help with this.

one large onion (diced or slice in thin half circles)

2 or 3 large fennel roots (sliced in thin half circles)

2 lbs mushrooms (sliced thin)

1 cup of white wine

One large log of goat cheese

3 tablespoons dried tarragon (I’ve never cooked with fresh tarragon–if you can do that you’d probably use a lot less)

Salt and fresh ground black pepper to taste.

Slice the onions, fennel and mushrooms and saute on medium high heat to brown just a tad.

Brown the meat in some olive oil or organic butter in a separate pan–do not cook thoroughly,  just brown it on high.

Combine the meat and the veggies and toss about in a large pot.

Pour the cup of wine over it and cover and simmer for 20 minutes.

Add salt and pepper anywhere along the way as needed. I do suggest you put at least some of the pepper in early on as it’s nice if it cooks with it for a while. You may find you need a bit more at the end.

After 20 minutes check and see how much liquid is there. You’ll want to uncover and simmer the liquid down to below the surface of all the goodies. (perhaps half way below or a little less–cook the meat up to an hour—if you use other cuts of meat or beef you may want to cook longer)

When it’s all done stir in the goat cheese and put in a teaspoon of truffle oil–more or less to taste. (this is optional—I only have truffle oil right now because my sister gave it to me as a gift. It’s outrageously expensive!)

Have fun!!