Alfredo Sauce with Mushrooms, Leeks, and Peas

I think pasta is a food of the gods. How could it be more perfect? Sauce, little tiny bits of cooked dough in pretty designs and shapes, sprinkled with cheese, delicious with any food added to it or alongside any main dish. I love love love pasta!

Now, with all that being said, I (sadly) mostly gave up pasta years ago when it became known to me that white flour was the spawn of Satan, ruining my health and my figure. Sigh.... I saved it for special occasions and visits to my grandma, which are special occasions.  : )

That was until I heard about Jovial Foods! They offer a line of whole grain Einkorn and brown rice pasta (gluten-free) that actually tastes good. This stuff is great. If you are looking for a better choice pasta then you should definitely give it a try. I have tried many alternative pastas and most are pretty gross, but in all seriousness, Jovial's line is really good.

Ground Beef and Cabbage

Have you ever had one of those days where you decide what you're going to make for dinner 5 minutes before you start cooking? Well, I have them all the time! And this recipe is one of the success stories. Now it doesn't sound like much, but I hope you'll give it a try because it is surprisingly delicious and so easy to make.

Rice and Lentil Pilaf

This would be great to make on a Sunday so you could have quick and easy lunches all week. If you use a vegetable stock, this is vegetarian.

Lettuce Wraps

We love the lettuce wraps at PF Chang's and make a version at home that is really good. They are also pretty fast to make. It's a great change to the menu rotation that the little one and husband really love. I hope you'll give them a try.

Bolognese Sauce with Green Olives

I love pasta. I mean, looooove pasta. And one of the most disappointing parts of transitioning to a real food lifestyle (for me) was eliminating pasta, since it was primarily made using white flour. However, as food choices have improved over the years, there are now really great alternatives to the white flour pasta noodles of days past and my family enjoys pasta once or twice a month now. If you have not tried the Jovial line, I highly recommend it. This meat sauce goes really well with whole wheat pasta, brown rice pasta, or even rice. Or get creative and try serving over gnocchi, pierogi, spaghetti squash, Portobello mushrooms, or even potatoes.

Hamburger Stroganoff

I love the idea of making a "hamburger" stroganoff because it's so easy and relatively inexpensive and everyone loves it. Holy cow, the trifecta of a smart dinner! :) We enjoy this version a lot.

Mushroom and Walnut Pate

This post is evidence I am a chicken... You see, I've been trying to find a way to incorporate organ meats into my diet, but I have a lingering fear of all things subconsciously labeled "innards".

Okay, I know it's silly--I mean, I used to eat McDonalds for goodness sake... pink slime anyone? But that doesn't change anything now... So, after someone recommended a chicken liver pate as a good start on my journey to this interior realm, I chickened out, and made this instead......

 

Cream of Mushroom Soup

Cold winter days bring out my desire to cook soups of all kinds. Cream of mushroom is such a warm, comforting soup and really pretty quick and easy to make. Also, you can make a double batch and freeze for all those recipes calling for cream of mushroom soup so you aren't tempted to buy a quick and easy, but processed "frankenfood" can of the "old standby". This soup calls for simple yet nourishing ingredients and I really think you'll love the creaminess and wonderful flavor.

Salisbury Steak

I think this is the second Salisbury steak recipe that I've posted, and in my opinion, the better tasting version. This was not a quick and easy recipe, however, but only about 5 minutes chopping and the rest involved "over-seeing" the various ingredients cooking. Finally, this takes about 3-4 pans to cook, which is not ideal, but the end result is very delicious and I would recommend as an occasional treat.

Overall, it takes about 45 minutes, which is not horrible, and it's not a lot of hands-on, but you would mostly want to be in the kitchen watching over your pans, etc.

Turkey and Green Beans

This is a great recipe for leftover turkey. It is reminscent of green bean cassarole and is a real comfort food-- perfect for cooler weather. It is also extremely easy (if you make it using up leftovers) and very delicious! You can serve over brown rice.

About 2 cups cooked turkey (or chicken)
About 1 to 2 cups home made cream of mushroom soup
About 1 cup green beans
About 1/3 cup stock or leftover gravy (optional)
About half one medium onion, sliced
1 tsp tarragon
Sea salt & pepper to taste (I like to go heavy on the pepper in this recipe)
Olive oil

In a large saute pan, saute the cooked turkey and green beans in a little olive oil for about five minutes (over medium heat). In the mean time, in a small saute pan, brown the onions in a little olive oil over medium heat. Add cream of mushroom soup and season with salt, pepper, and tarragon. If adding the stock or gravy, do so now.

Simmer on low about ten minutes or so until green beans are cooked through. Serve with onions on top. You can serve this over brown rice, delicious.

Comments: The "gravy" ingredient is included as optional because you may have leftover gravy from your original turkey dinner that you would like to use up, and it adds to the overall heartiness of this recipe. However, it is not necessary for a delicious dish, and can easily be excluded. My husband loves the traditional green bean cassarole from his childhood and I made this with those flavors in mind.

You should know that I agonized over a name for this recipe and could not come up with anything better than Turkey and Green Beans!

**By the way, I am so frustrated with how unappetizing this picture turned out, because this was so very good and the picture does not do it justice.

Mushrooms and Onions

This is a favorite dish around the house--we like it so much, it is a regular at our Thanksgiving dinner. It is so simple and easy and so very good, I hope you'll give it a try.

Ingredients:
2 packages of sliced mushrooms
1/2 medium onion, sliced
2-3 cloves garlic, minced
Salt & pepper to taste
About 3 to 4 tbsp organic butter (preferrably from grass-fed cows)
Optional seasonings - thyme, parsley, a splash of balsalmic or white wine vinegar

How To:
1. (optional step, see comments below) Boil mushrooms about 10 minutes until reduced in size.

2. In the meantime, saute garlic and onions in oil/butter over medium heat. When onions are tender, add mushrooms and saute another 5-15 minutes until done. The range is wide because I like my mushrooms cooked until a little crispy on the edges, but you may not. If you've boiled them, they are cooked and you only need the time in the pan to mix together.

3. Finish with salt and pepper to taste.

Comments:
Alternatively, you could just add the uncooked mushrooms to the saute pan after the onions are done. Either way is fine. Sometimes I think they should be cooked first and other times I am fine just throwing them all in the pan.

 

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Chicken and Stuffing Bake

This recipe is from my new favorite blog - the Joy of Clean Eating. I was looking for a way to use up leftover cooked chicken and found this Chicken and Stuffing Bake, which I modified only slightly.

About 0.75 to 1 pound cooked chicken (or turkey), cubed
2 cups cream of mushroom soup (NOT THE CANNED KIND, click link)
4 to 6 ounces swiss or gruyere cheese, shredded
6 slices whole grain bread, I use Ezekial brand, cubed
2 T organic butter from grass-fed cows, moo
1 stalk celery, diced
1 medium onion, diced
2 cloves garlic, minced
2 T parsley, finely chopped
1 tsp salt free poultry seasoning
1/2 tsp sea salt
Black pepper to taste
1 cup broth (chicken or vegetarian)
A little olive oil (about 2 T)

First toast your cubed bread (in oven on a baking dish at 300 for 20-25 minutes or in a toaster oven, your preference). When done, you'll want to change the temperature of the oven to 350 degrees. Meanwhile, in a large skillet saute celery and onion in the olive oil and butter. When onion is clear, about five minutes, add the garlic and saute another minute. Add the parsley, poultry seasoning, salt and pepper. Stir to combine. Add the broth, boil, then reduce heat and simmer about a minute or two. Turn off the heat and fold in the bread cubes.

In a 9x13 dish, layer chicken then sprinkle cheese then pour the soup and then spoon the "stuffing" over top and spread evenly. Cover with foil and bake uncovered 15-20 minutes.

Comments: This serves about four to six and if you had leftover turkey or chicken and cream of mushroom soup already made and frozen in the refrigerator, this would be a super easy, super fast dish. As it is, with all the cutting and chopping I think this took me an hour to make, plus cook time, but I also made the cream of mushroom soup too. This serves four to six and we all really liked it, especially my husband. My brother in law was over and ate with us and he said he liked it too. It is a nice, warm comfort food.

Spaghetti in a Tomato Sauce with Carmelized Onions

1 8 ounce package corn spaghetti (or alternative non-flour pasta). I like DeBoles brand.
3 T olive oil
1 small onion sliced thinly
1 package mushrooms
1/4 cup dry white wine or white wine vinegar
1/4 cup chicken broth
1 6 ounce can of tomato sauce
Pepper to taste, salt for water
About 1/4 to 1/2 teaspoon each of basil and oregano (to taste, add slowly)
Fresh grated parmesan or romano cheese, optional

Saute onions in olive oil until carmelized, about 15 minutes. After about ten minutes add mushrooms. When done add wine and/or chicken broth (if you don't have any wine, use all broth, or vice versa). Add can of sauce and swish the can with about 1/4 water, add. Simmer, season to taste.

In the meantime, when the mushrooms and onions are about done, start your water for the pasta. I added my spagetti to the salted water after breaking it into thirds. Prepare as per directions on package. Your sauce can simmer until the pasta is done.

When pasta is done, drain well. Serve combined with sauce, sprinkle with cheese if desired. Serves about four.

Comments: Pasta is in fact one of my favorite foods in the world and I try to enjoy it occasionally. My husband does not really care for a non-meat pasta, so it is a rare treat for me and the boy. I made this easy dish with items on hand in the house and it was very good. If you have not yet tried the corn pasta, there is really no noticeable taste difference (or texture difference) in this dish--or when served with any rich pasta sauce.

Stuffed Zucchini Bites

1 zucchini, halved lengthwise - remove seeds and pulp, dice about half finely and discard the rest
2 cloves garlic, finely diced
1/2 small onion, red or yellow or white, diced finely
4 ounces mushrooms (half a package), diced
3 T panko bread crumbs
2 T grated parmesan cheese
About 3 T olive oil, divided as below
About 2T parsley, divided

Preheat oven to 350 degrees and grease (with olive oil) an oven safe baking dish. Cut the zucchini "shells" in fourths or thirds - bite sizes. On the stove top, saute the onions, zucchini, and mushrooms over medium heat in the olive oil (2 T) about ten minutes. Add parsley (1T) and the garlic near the end and cook until very fragrant.

Turn off heat and add the vinegar, about 1 T olive oil, bread crumbs, and parmesan cheese. Stuff into the zucchini shells and bake for about 10 minutes. Garnish with parsley.

Comments: Easy prep, makes 6 to 8 "bites" depending on the size of your zucchini.

Pork Chops with Mushroom Gravy

1 package boneless pork, fat trimmed if necessary (my package had 6 or 7 thin filets)
1/2 onion chopped
1 cup mushrooms sliced
Olive oil
2 cups beef broth (low sodium, if store-bought)
1 cup white wine (optional)
Salt, pepper, herbs du provance

Saute onions & mushrooms in olive oil until soft. Add pork and brown on both sides. Add about 2 cups beef broth and simmer. Add white wine and reduce. Simmer about 20 minutes. Add seasonings.

Hands on this took about 10 minutes.

Comments: I served this with Mascarpone Mashed Potatoes and Homemade French Onion Soup. My 6-year old said it was better than spagetti and my husband said it was the best meal of the week.

Mushroom & Feta Stuffed Chicken

You will really enjoy these chicken breasts, which have such a good flavor and are super easy to make.