Ratatouille

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Ratatouille

Ratatouille

http://allrecipes.com/Recipe/Ratatouille/Detail.aspx?evt19=1

Ingredients

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons dried parsley
  • 1 eggplant, cut into 1/2 inch cubes
  • salt to taste
  • 1 cup grated Parmesan cheese
  • 2 zucchini, sliced
  • 1 large onion, sliced into rings
  • 2 cups sliced fresh mushrooms
  • 1 green bell pepper, sliced
  • 2 large tomatoes, chopped

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
  2. Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
  3. Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
  4. Bake in preheated oven for 45 minutes.
http://www.knowyourfarms.com/ratatouille/

By |July 23rd, 2013|Bell Peppers, Eggplant, Mushrooms, Onions, Zucchini|Comments Off
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Carrot Fennel Mystery Soup

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Carrot Fennel Mystery Soup

http://allrecipes.com/recipe/carrot-fennel-mystery-soup/detail.aspx

Ingredients

  • 3 tablespoons olive oil
  • 1 1/2 tablespoons fennel seed
  • 1 1/2 pounds carrots, peeled and diced
  • 1 pear - peeled, cored, and diced
  • 1 sweet potato, peeled and cubed
  • 1 small russet potato, peeled and cubed
  • 1/2 cup sliced fresh mushrooms
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon ground turmeric
  • 3 (14 ounce) cans vegetable broth
  • 2 tablespoons uncooked brown rice
  • 1 tablespoon flax seed
  • 3 bay leaves
  • 1 tablespoon dried parsley
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground white pepper

Instructions

  1. Heat the oil in a large skillet over medium heat. Lightly toast the fennel seed in the hot oil until fragrant, 2 to 3 minutes. Add the carrots, pear, sweet potato, russet potato, mushrooms, curry powder, and turmeric to the fennel seed; cook and stir until everything is evenly coated in oil, 2 to 3 minutes. Pour the vegetable broth over the mixture. Stir the rice, flax seed, bay leaves, and parsley into the broth; bring the mixture to a boil, reduce heat to low, and simmer until the rice and vegetables are very tender, about 30 minutes.
  2. Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot and return to heat.
  3. Stir the lemon juice and white pepper into the mixture; cook until thoroughly reheated, about 5 minutes.
http://www.knowyourfarms.com/carrot-fennel-mystery-soup/

By |June 10th, 2013|Carrots, Fennel, Mushrooms, recipe, Recipe Type, Soup, Sweet Potatoes|Comments Off
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Caramelized Onion, Mushroom, and Bacon Quiche

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Caramelized Onion, Mushroom, and Bacon Quiche

Caramelized Onion, Mushroom, and Bacon Quiche

http://www.foodnetwork.com/recipes/emeril-lagasse/caramelized-onion-mushroom-and-bacon-quiche-in-a-pat-in-pan-crust-recipe/index.html

Ingredients

  • 1 recipe Pat-In-Pan pie dough, recipe follows
  • 6 ounces bacon, chopped
  • 3 cups thinly sliced onion
  • 8 ounces thinly sliced button mushrooms
  • 2 teaspoons fresh thyme
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup heavy cream
  • 5 large eggs
  • 4 ounces grated Gruyere

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Prepare the pie dough as directed and press the dough into a 9-inch pie tin, forming a fluted edge. Set aside in the refrigerator as you prepare the quiche.
  3. Set a 12-inch saute pan over medium heat, and add the bacon. Cook the bacon, stirring often, until most of the fat has rendered and the meat is crispy, about 5 to 7 minutes. Remove the bacon from the pan and drain on a paper-lined plate. Add the onions to the pan and cook, stirring occasionally, until the onions are wilted, and lightly caramelized, about 8 minutes. Add the mushrooms, thyme, and garlic to the pan and season with the salt and pepper. Cook the onions and mushrooms, stirring occasionally, until most of the moisture has cooked out of the mushrooms and they are caramelized, 8 to 10 minutes. Remove the pan from the heat and allow the onions and mushrooms to cool for 10 minutes before placing in the reserved pie tin with the rendered bacon.
  4. In a medium bowl, combine the heavy cream and eggs and whisk until frothy. Pour the cream mixture over the onion mixture, and sprinkle the cheese over top. Place the pie tin on a sheet pan and place in the oven. Bake until golden brown, and the custard has set, 35 to 40 minutes. Be sure to rotate the sheet pan after 15 to 20 minutes to ensure even browning.
    5. For the crust:
  5. 1 1/2 cups all-purpose flour
  6. 1/2 cup oil
  7. 1 teaspoon salt
  8. 2 tablespoons sugar
  9. 2 tablespoons milk
  10. Preheat oven to 400 degrees F.
  11. In a 9-inch pie pan, combine all ingredients and mix with a fork. After mixing well, use your hand to form a ball in the pan and then press into pan. Bring it up on the sides and pinch the top. Bake for 10 to 11 minutes or until golden brown.
  12. Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/caramelized-onion-mushroom-and-bacon-quiche-in-a-pat-in-pan-crust-recipe/index.html?oc=linkback
http://www.knowyourfarms.com/caramelized-onion-mushroom-and-bacon-quiche/

By |May 13th, 2013|Bacon, Bread, Breakfast, Entree, Mushrooms, Onions, Recipe Type|Comments Off
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Mushroom Onion Soup Recipe

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Mushroom Onion Soup Recipe

Mushroom Onion Soup Recipe

http://www.tasteofhome.com/Recipes/Mushroom-Onion-Soup

Ingredients

  • 2 cups (8 ounces) fresh mushrooms
  • 3 tablespoons butter
  • 2 medium onions, chopped
  • 2 tablespoons all-purpose flour
  • 5 cups chicken broth
  • 1/2 teaspoon salt, optional
  • Dash pepper
  • 1/3 cup uncooked long grain rice
  • 1 bay leaf
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Trim mushroom stems level with the caps; finely chop stems and thinly slice caps.
  2. In a large saucepan, melt butter; add mushrooms and onions. Cook and stir over low heat for 5 minutes.
  3. Blend in flour; add broth, salt and pepper.
  4. Cook and stir until mixture comes to a boil. Reduce heat.
  5. Add rice and bay leaf; cover and simmer for 15-20 minutes or until the rice is tender.
  6. Discard bay leaf. Sprinkle with parsley. Yield: 4 servings (about 1-1/2 quarts).
http://www.knowyourfarms.com/mushroom-onion-soup-recipe/

By |May 13th, 2013|Mushrooms, Onions, recipe, Recipe Type, Soup|Comments Off
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Mushroom Soup

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Mushroom Soup

Mushroom Soup

Ingredients

  • 2 cups fresh mushrooms - cleaned and chopped finely
  • 1 tbsp olive oil
  • 3-4 cloves garlic - chopped
  • 1 tbsp butter
  • 1/2 tbsp chopped fresh thyme or 1/2 teaspoon of Season with Spice's dried thyme
  • 1 - 2 of Season with Spice's bay leaf
  • 2 tsp Worcestershire sauce
  • 1 cup chicken or vegetable stock
  • 1 tbsp flour dissolved in 1 tbsp water
  • Salt to taste
  • 1/2 cup heavy cream
  • 1/2 cup milk (skim milk is fine)
  • Dash of Season with Spice's ground nutmeg
  • Freshly ground black pepper to taste
  • Fresh parsley or thyme for garnish

Instructions

  1. Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat.
  2. Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears.
  3. Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes.
  4. Add diluted flour in, and stir constantly (while simmering) until the mixture thickens. Season with salt and nutmeg. Taste and adjust seasoning.
  5. Finally, add milk and heavy cream, and bring to a simmer. Turn heat off.
  6. Serve hot in your soup bowl. Add freshly ground black pepper. Garnish with fresh parsley or thyme if you have them on hand.
http://www.knowyourfarms.com/mushroom-soup/

By |April 22nd, 2013|Mushrooms, recipe, Recipe Type, Soup|Comments Off
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Creamy Kale & Mushroom Chicken Pasta

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Creamy Kale and Mushroom Chicken Pasta

Creamy Kale and Mushroom Chicken Pasta

http://iowagirleats.com/2013/04/11/creamy-kale-mushroom-chicken-pasta/

Ingredients

  • 8oz farfelle pasta, or other short-cut pasta
  • 2 chicken breasts, cut into bite-sized pieces
  • 2 teaspoons extra virgin olive oil, divided
  • salt & pepper
  • 1 shallot, chopped
  • 1 Tablespoon butter
  • 8oz sliced button mushrooms
  • 6 cups chopped kale
  • 2 garlic cloves, minced
  • 1/2 – 3/4 cup chicken broth, divided
  • 4oz mascarpone cheese

Instructions

  1. Cook pasta in a large pot of salted boiling water until al dente. Drain then set aside.
  2. Heat 1 teaspoon extra virgin olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper then add to skillet and cook until no longer pink in the center. Remove to a plate then set aside.
  3. Heat remaining teaspoon oil in skillet then add shallots and saute until they begin to turn golden brown, 1 minute. Add butter and melt then add mushrooms, season with salt and pepper, and saute until mushrooms begin to turn golden brown, 2-3 minutes. Add kale and garlic then saute until kale begins to wilt, 1 minute.
  4. Add 1/3 cup chicken broth to skillet then place a lid on top and steam until kale is tender, 3-4 minutes. When tender, add mascarpone cheese and enough chicken broth to make a sauce then stir until smooth. Stir in cooked pasta and chicken then taste and add more salt and pepper if necessary.
http://www.knowyourfarms.com/creamy-kale-mushroom-chicken-pasta/

By |April 22nd, 2013|Entree, Kale, Mushrooms, Pasta Dish, recipe, Recipe Type|Comments Off
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