Recipes

[RespectLife]

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@IamMrsG wrote:

@RespectLife   This one just went straight into my files -- not waiting for the summation in May.  Thank you!  --Mrs. G.  It's fairly low carb, too, right?

Next ingredient:  Blueberries

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That was a good question, Mrs. G.

According to fatsecret.com  mushrooms have a small amount of carbs

1 cup sliced has 2.3g

I would assume a portabella for this recipe would have slightly higher, seems like it would be bigger than a cup of sliced.  Then there are the other mushrooms on top.

I'm kinda surprised!  I didn't think they would have any!  I am sure you could adjust to lower that if it is too high for Mr. G.

Next Ingredient:

Blueberries

[vabreeze]

Blueberry Maple Breakfast Bake

Easy to assemble the night before and just pop in the oven at least an hour before it's needed the next morning. And smells SO good while baking!!

1 loaf white bread
4 oz. cream cheese
2 cups fresh or frozen blueberries, divided
8 eggs, beaten
1½ cups milk
¼ maple syrup 
¼ cup melted butter

Preheat oven to 350°

Remove crusts from bread and cut into 1 inch cubes. Cut CREAM cheese into small cubes (about 1 cup). Grease a 9x9x2 inch baking dish. Place half of the bread cubes in the dish. Scatter cream cheese cubes and 1 cup of blueberries over the bread. Top with the remaining bread cubes and blueberries.

In a bowl, combine eggs, milk, maple syrup and melted butter. Carefully pour over bread mixture.

Bake about an hour or until knife inserted in the center comes out clean. Cover with foil if edges brown too much.

To serve, cut into squares. Accompany with additional maple syrup, if desired.

Yield: 9 portions

Next Ingredient-- Farro

[walker]

Next Ingredient.......Farro?

[vabreeze]

I guess there are no Italian cooks on this forum who use farro.  So let's make...

Next Ingredient-- Ginger root

[kitty4me]

I wish I cooked like you all here do.!

[RespectLife]

Hi @kitty4me

I used to just 'cook', LOL.  Now I look for wonderful recipes combining things I never would have thought of...but should have!  I think I am a more 'exciting' cook by following recipes!

Sesame-Ginger Garlic Chicken and Broccoli Carrot Noodle Stir Fry

Sometimes, it’s difficult to find carrots that are large enough to fit on the spiralizer. If that’s the case, swap in zucchini noodles here (2 medium zucchinis.) Instead of boiling them alongside the broccoli, simply add them when you cook the broccoli, ginger and garlic together (step 3.) Saute the noodles for 2-3 minutes or until al dente.

• 1 large carrot, peeled, spiralized or julienned
• 2 cups broccoli florets
• 1 tablespoon sesame oil
• salt and pepper, to season
• ½ pound boneless chicken thighs, sliced thinly into strips
• 1 garlic clove, minced
• 1 teaspoon freshly grated ginger root
• 3 teaspoons low-sodium tamari (or coconut aminos)
• 1/2 teaspoon white sesame seeds, to garnish

1. Bring a medium saucepan filled halfway with water to a boil. Once boiling, add in the carrot noodles and broccoli and cook for 2-3 minutes or until carrot noodles are al dente. Drain into a colander and set aside, dividing the broccoli and carrot noodles.
2. Place a wok or large skillet over medium heat. Once heated, add in half of the sesame oil. Season the chicken strips with salt and pepper and then add them to the pan. Cook for 5 minutes or until no longer pink inside. Set aside.
3. Add the remaining sesame oil to the pan and add in the broccoli, garlic and ginger. Toss thoroughly, cooking for 3-5 minutes or until broccoli is fork-tender, tossing frequently. Then, add in the cooked chicken and tamari. Toss to combine and then toss in the carrot noodles and toss again.
4. Divide into two bowls and garnish with sesame seeds.

NEXT INGREDIENT:  BASIL

[walker]

Ok, I am going to back this up for "farro" since no one took ginger root either.  Vabreeze, I had never heard of farro.  Today, in my local paper, there are three recipes printed for farro.  Here is one...

Toasted FARRO and Scallions with Cauliflower and Egg

1 quart vegetable stock

5 tablespoons unsalted butter, divided

4 scallions, white and tender green parts only, sliced

8 ozs. FARRO (1 cup plus 2 tablespoons)

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon salt

1 teaspoon pepper

1 teaspoon smoked paprika

1 head of cauliflower, broken into florets

2 tablespoons olive oil

1 tablespoon salt

1 tablespoon sherry vinegar

fresh parsley

4 large eggs, poached

Bring vegetable stock to a boil, turn off heat and cover.  In large pan, melt 3 tablespoons of butter.  Add scallions and cook over medium heat until softened, about 2 minutes.  Add the FARRO and cook for about 2-3 minutes until FARRO begins to smell a bit toasted.

Add the prices, salt and pepper.  Add 1/2 cup of stock and cook over moderate heat, stirring, until absorbed.  Continue adding stock 1/2 cup at a time, stirring frequently until it is absorbed before adding more.  The FARRO is done when it is al dente, about 30 minutes.

Meanwhile, preheat oven to 425 degrees.  Toss cauliflower with olive oil, spill onto a baking sheet lined with parchment paper and sprinkle with a fair amount of salt (1 tablespoon).  Roast until cauliflower is just charred and nutty smelling, about 20-25 minutes.

Add cauliflower to the FARRO along with vinegar and the remaining 2 tablespoons of butter and the fresh parsley; taste and adjust with salt and pepper if necessary.  Plate servings of FARRO and top with a poached egg.

NEXT INGREDIENT...........CRANBERRIES, fresh or dried

[walker]

Oops....crossed paths with Respectlife........now we covered farro and ginger root!

NEXT INGREDIENT........BASIL

[house_cat]

Ingredients

• 4 (6-ounce) salmon fillets
• Olive oil
• Salt and freshly ground black pepper
• 1 cup fresh basil
• 1/2 cup extra-virgin olive oil

• 1 garlic clove
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Preparation

Drizzle salmon with olive oil, and sprinkle with salt and pepper. Set aside 10 minutes to absorb flavor.

Meanwhile, combine basil, 1/2 cup olive oil, and remaining ingredients in a food processor. Pulse until finely chopped, and set aside.

Heat a large nonstick skillet over medium-high heat. Sauté salmon 4 to 5 minutes on each side, or until desired degree of doneness. Place on serving plates. In the warm skillet, heat reserved basil sauce, and pour over salmon.

This sounds delicious, but our favorite way to cook salmon is to top it with store bought pesto before baking.  I guess that's the cheater's version of this recipe.

Next ingredient:  chicken thighs

[walker]

Oregano-Lemon Chicken

6 bone-in CHICKEN THIGHS

3 tablespoons lemon juice

2 tablespoons honey

1 tablespoon olive oil

3 garlic cloves, minced

2 teaspoons dried oregano

Place chicken in a greased 9x13" baking dish. Combine the lemon juice, honey, oil, garlic and oregano; pour over chicken.

Bake, uncovered, at 375 degrees for 45 minutes or until a meat thermometer reads 180 degrees and chicken juices run clear, basting occasionally either pan juices.

This recipe was found in Taste of Home Dinner on a Dime Cookbook.

NEXT INGREDIENT......Cranberries, fresh or dried