Quick Enoki Mushroom Soup ~ Meatless Monday

I'm a big fan of the itty-bitty, fairy-sized Enoki Mushroom.  There is something so cute and dainty about these little guys.  What I also like about them is how easy they are to use, just a minute in some hot broth and they're good to go.   My favorite way to eat them is in a super quick, simple to make soup.  In about the time it takes to boil the water so I can make the broth, I can have my ingredients all assembled for my soup.  

To make my Quick Enoki Mushroom Soup, just ~ Chop the Enoki Mushrooms into short sticks.  Slice a carrot into super thin 'coins'. To slice them I use my veggie peeler on the thin end of the carrot.  Slice some bell pepper into super thin strips.  Chop some cilantro.  Put all the prepped veggies into your soup bowl and then pour your favorite hot veggie/mock meat broth or miso soup over the top.  Stir in some Bragg's and a couple of drops of toasted oriental sesame oil.  Give it a quick spin & you're ready to eat.  Change up the soup any way you want, just slice the veggies super thin, so that way they 'cook' in the broth in about a minute.

Marsala Glazed Mushrooms & Onions

Looking for a really tasty and unique way to serve cooked mushrooms and onions?  Look no further than this recipe!  The basic recipe calls for just mushrooms, but I added some sweet Vadalia onion slices to up the flavor ante.  This combo makes an EXCELLENT side dish or for topping steaks, chicken, pork or for adding to a vegetarian meal.  It's supper quick (especially if you buy presliced mushrooms) and simple.  Give it a try, I think you're gonna love it, too!

Mushroom Smothered Chicken Tenders

I rely on frozen chicken tenders when I want to make a quick and tasty meal.  I like them because they are easy to keep on hand and because I can cook them either when thawed or still frozen.  I sometimes smother them with various gravies or sauces to give them a different feel, for hardly any extra effort.  This time I smothered the tenders with sauteed mushrooms combined with undiluted condensed mushroom soup.  Looks and tastes impressive, but it's still quick and easy ~ I like it!

Spinach Stuffed Pasta Shells with Mushroom White Sauce ~ Meatless Monday

It's been really busy around here for the last week or so.  We've been having new flooring installed in half of the downstairs...the half with the kitchen, dining room, laundry, entry hall and 1/2 bath.  There were problems (lots) at the beginning, but eventually the new replacement contractors got it handled, and it all turned out OK.  Needless to say, since my kitchen was torn up and the stove was parked in my garage for most of last week, not a lot of cooking (nor blogging) has been done around here as of late.  But, that's OK, for I love my new floors and will post before/after pics soon.  (but, I'm just so excited to share how pretty my new floors look...here is a sneak peak of my new pride and joy)

After the last week, our stress level is now back in the normal range and we have been having a nice weekend. Sunday we were getting a handle on putting things back and I started to think about cooking again.  So, for dinner last night I was trying to use up odds-and-ends and came up with this Spinach Stuffed Pasta Shells with Mushroom White Sauce.  It became a creative mix-and-match (heavy on the canned/frozen items) and I was happy with the result.  For the stuffed pasta shells ~ Since I haven't been grocery shopping for a while, I relied on frozen spinach, some leftover fat free cottage cheese and some dried Italian herbs to stuff the already-cooked jumbo pasta shells (from a 1/2 full box I found when emptying the pantry so they could put the flooring in).  I then added some canned fire roasted tomatoes over the top, along with some frozen Trader Joe's tri-colored bell peppers.  For the sauce ~ I was all out of Alfredo and spaghetti sauce, so I used a can of condensed low fat cream of mushroom soup.  I added just a little water and then pureed it with a 1/2 can of drained canned Navy beans (to up the protein count) and poured my 'white sauce' all over the stuffed shells.  I sprinkled on a bit more Italian herbs, some shredded cheese and baked it semi-covered at 400 degrees for 30 minutes. 

Our neighbors (Bill & Cheryl) were hanging out with Roy on our front porch at the same time I was getting dinner ready, so they were able to stay for a very casual dinner, dining al fresco on the porch.  Our meal was a concoction, to be sure, but with a side salad and a quick brownie dessert, it was a nice way to end our Sunday.  As we were eating, I decided this would have made a good Meatless Monday meal.  Who says you have to plan them?  Sometimes you can just scrounge around your kitchen and make a meal happen. So what if our Meatless Monday happened to be on Sunday this week ~ that's OK by me!   :)    It's finally starting to feel like spring around here and it was so nice to be able to enjoy good friends, good weather and share good meatless eats!  Hope the weather where you're at is just as nice.

 

Sauteed Kale, Tempeh, Mushrooms & Walnuts ~ Meatless Monday

Sauteed Kale, Tempeh, Mushrooms & Walnuts

Sometimes when I'm out of ideas for a meal, I'll just scrounge around the fridge and pantry, looking for things to inspire me... or if that fails, things that need using up.  I can almost always come up with something tasty and on nights like this, I really like to make meals that I can throw together in my wok/skillet.

This time what I found was turned into ~ Sauteed Kale, Tempeh, Mushrooms & Walnuts.  I sauteed everything together in the wok, with a little olive oil.  Cooked it until the kale was wilted, the tempeh was heated through and the mushrooms started giving off a little of their liquid.  Then I added ~ a few walnuts, spices and some jarred sauce ~ just before it was finished cooking.  It took no time at all to made a little Spinach and Strawberry Salad and I was good to go ~ dinner on the table in under 20 minutes.  Sometimes, it's nice to cook without recipes or expectations.  Letting the meal evolve as you find things to use can lead to some great food and I'm all about a good meal.  

Stuffed Portobello Mushrooms ~ Italian Style ~ for Meatless Monday

Stuffed Portobello Mushrooms Italian Style ~ a quick and flavorful meal, full of rich Italian flavors, low carb, & depending on your choice of cheeses ~ low fat & low cal.  Perfect for Meatless Monday!

 

I love cooking with portobello mushrooms, there is something about that big, 'meaty' mushroom that I really enjoy.  Sometimes I slice them, then saute or grill.  Sometimes I bake them.  Today my 'shrooms, they got baked.  :)  This meal came together in minutes & cooked for just a bit more.  This big, tasty mushroom was on the table quickly & was devoured promptly.  I can always tell how good a meal is by how quiet it gets around the table when we are eating... and it was real quiet... until everyone asked (clamored) for seconds, that is.

A word to the wise ~ make enough for seconds.

P.S. ~ Do it the first time around.  It's so much quicker that way... about 20 minutes quicker.  :)

Stuffed Portobello Mushrooms ~ Italian Style

• big portobello mushrooms ~ cleaned & ready to go ~ As many as you like & may I suggest at least 2 per person. You might as well save yourself the time & trouble & go ahead & make a lot.  It will save you having to start the second batch before you have even had the chance to finish your own 'shroom.  (somehow the cook always starts eating last around here :)  That way yours won't get cold & nobody will give you the stink eye.  Not that that happens around here or anything...  ;)

• your favorite jarred spaghetti sauce ~ or my favorite, the homemade ~ Tomato Chutney ~ I wrote about a few weeks ago

• cottage cheese ~ regular, low-fat or fat-free ~ whatever floats your boat

• cooked spinach ~ from fresh, frozen or canned, well drained

• your favorite herbs & spices ~ some I like to use: Italian herb blend, basil, onion/garlic powder, oregano, smoked paprika, crushed red pepper flakes, salt, pepper

•  shredded pizza cheese ~ buy the pre-shredded bagged kind or grate some of your favorite cheese(s)

• Parmesan cheese ~ sprinkle liberally in, on & over the gloriously layered mushroom as you are assembling it & when serving it

Look at all that lovely, flavorful juice the mushroom makes while it bakes.  Anybody seen my fork??  :)

Preheat oven to 400F degrees.

Prep your baking sheet or cast iron skillet with cooking spray and/or foil.

Place the cleaned mushrooms ~ gill side up ~ on your baking sheet/cast iron skillet.

Assemble the stuffed mushroom in layers, starting with:

1. jarred spaghetti sauce or tomato chutney ~ spread to the edges of the mushroom
2. sprinkle all over with your choice of herbs & spices 
3. cottage cheese ~ spread a good sized amount all over the sauce
4. add a bit more sauce to the center of the mushroom & spread out about half way
5. add the spinach in cool dollops or spread it around ~ as you like
6. sprinkle a bit more herbs/spice ~ as you like
7. top it all with the pizza cheese & Parmesan cheese ~ as much or as little as you like

Bake the mushrooms for approx. 15-20 minutes ~ until they are cooked through, the filling is beginning to bubble & the mushroom is giving off it's lovely juices.

Plate it up & pour any of the mushroom juices over the top & add additional cheeses ~ if desired.

Enjoy!



** This would be such an easy recipe to change up, just vary the 'stuffing' fillings ~ some to consider...

~ for a Mexican Style version use: salsa, Mexican spices/cilantro, cottage cheese, spinach & some smashed chili beans ~ top with sliced avocado, jalapenos & crushed tortilla chips when serving

~ for a Greek Style version use: fresh chopped tomatoes tossed in olive oil (or Greek salad dressing) & Greek spices/oregano, thin sliced/chopped zucchini, spinach, olives, sliced onions, Greek Yogurt & feta cheese ~ sprinkle with a hint of mint when serving

Join the Movement

Chicken Tenders with Marsala Glazed Mushrooms

We love mushrooms in this house ~ any kind, any size ~ & in just about every kind of meal.  One of my favorite ways to cook mushrooms is sauteed with a little wine.  When I want to cook with wine, I just choose one that suits my mood ~  white, red, Marsala, Madeira, Vermouth, Port or Sherry ~ and/or my recipe.  Before you get concerned, just let me say ~ I don't have a drinking problem, I have a cooking problem ~ and I like to tinker in the kitchen.  :)   A well stocked liquor cabinet is just part of my kitchen arsenal & since fortified wines last a long time, I always have some handy.  The red & white wines don't keep well once opened, so I usually only use those wines if we are also going to enjoy the rest of the bottle with dinner.  (OK, and maybe a glass of wine before dinner, while doing the cooking :)

This time I was surfing the net, looking for a recipe to use my Marsala wine in.  I came across this recipe for Marsala Glazed Mushrooms & just had to give it a try.  Just let me say ~ It Is Awesome!  The recipe is straight forward, easy & pretty quick.  For this meal I paired the glazed mushrooms with chicken tenders & steamed veggies.  These tasty mushrooms would also be great with steak, turned into an upscale vegetarian mushroom quesadilla, served along side a pork tenderloin, stuffed into an omelet, terrific over tofu & especially when piled high on a burger.  I think they would turn a regular hamburger into a gourmet mushroom burger ~ for hardly any extra effort at all.  With so many different ways to enjoy the wine glazed mushrooms, no wonder we all love mushrooms so much around here!

Cashew Chicken & Mushroom Stir Fry with Wontons

Cashew Chicken & Mushroom Stir Fry with Trader Joe's Wontons ~ When I want to make a quick dinner & feel like jazzing it up a bit, I'll often cook a stir fry & serve it with one of the many varieties of Trader Joe's frozen Asian dumplings.  Nice & simple, I like that.  :)   I'm really fond of stir fry ~ it's such a great way to use up veggies that need to be eaten, as well as any odds 'n' ends lurking in the fridge & it looks great on a plate! 

TJ's Chicken Gyoza Potstickers are another favorite for adding to a stir fry dinner...or as a snack...or as a quick meal...  :)

 
For this meal, I added TJ's Chicken & Cilantro Mini Wontons  to the plate. TJ makes the best!  Their frozen dumplings make a wonderful side dish ~ they cook in about 5 minutes & taste great!  I'll often serve a stir fry with rice or, if I'm going for something a bit more low carb, I'll serve it over cabbage sauteed in a little sesame oil & Braggs (or soy sauce).  Purple cabbage makes for a really pretty presentation, it's my favorite cabbage to use.   I just love a colorful dinner, don't you?  :)

Salisbury Steak with Beef & Mushroom Gravy

Salisbury Steak with Beef & Mushroom Gravy ~ good ol' homestyle cooking, that's still as good today, as it was way back when.  This was Roy's plate, he had to wait until I took the picture ~ poor hubby!  The meat is hiding under all that tasty beef gravy, so full of fresh mushrooms.  He said it was worth the wait ~ Yum!

When I need to make a quick meal, one that I'm sure everyone will enjoy, I know I can always count on ~ Salisbury Steak.  It was a meal I always enjoyed as a kid.  I know this budget friendly recipe has been around for decades ~ no, make that eons.  :)   I like the idea of still making it for my family today, just like Grandma Bunni did for ours, all those years ago.  It always gives me the warm fuzzies to think of how food that has been enjoyed by our family, for decades, can still be enjoyed today.  Across time & space, recipes link the generations.

I throw together my version of  ~ Grandma Bunni's Salisbury Steak ~ just like she did.  She didn't have a recipe, per se, she did it all by memory & using what was needing used up. The Salisbury Steak always started out with... 

Grandma Bunni's Salisbury Steak
makes 4~5 servings

• one pound of lean ground beef
• 1 egg
• a shot of Worcestershire sauce
• a handful of bread crumbs
• a few rings of onion, chopped & some spices...

but from there it could include anything that she thought would be a good addition, like...

• a little sherry
• some canned green Ortega chiles
• some chopped, stewed tomatoes
• or maybe some minced garlic 

Then it would get all mixed up together, be shaped into 4 or 5 oval patties & then cooked in a skillet with a little oil.  While the meat was cooking, in a separate pan she'd make the beef & mushroom gravy.  When the meat was finished being cooking/drained, she'd pour the gravy over the meat & let it all simmer together for a few minutes, then it was ready to serve.
 

Grandma Bunni would make her beef & mushroom gravy from scratch, like so many cooks from her generation did, but I always just use Bisto Beef Gravy.  I'll add either some canned mushrooms or fresh, sauteed ones to the prepared gravy.   I'll serve the dinner with whatever veggies/sides I have handy.  I found this recipe, that says it's from a Weight Watchers Salisbury Steak recipe, that sounds really quick & easy.  I think I'll give it a try myself, next time I make this meal.  I always like to try out new recipes, especially when it gets such good reviews from other cooks.  :)

Hunters Chicken ~ Chicken Chasseur

Hunters Chicken ~ In France, this dish goes by the name of ~ Chicken Chasseur.  I made the sauce really quickly using Bisto Chicken Gravy for the base, 1/2 can of chopped fire roasted stewed tomatoes, a small can of sliced mushrooms, a little diced onion, a few herbs & a splash of sherry. (or you could use your favorite cooking alcohol)

If you don't have Bisto Gravy to make the sauce with, you could just combine a jar of brown gravy & a jar of chicken gravy ~ then add the other ingredients & simmer all together until warmed through.  Add your already cooked chicken & let it all simmer together for a few minutes, then dish it up & eat.  This is a great meal to make if you have leftover chicken (pieces or slices) hanging around the fridge.  It's also nice enough to serve for dinner when you have company over, but no need to wait for a special occasion.  You could easily use fresh ingredients, instead of canned, but the sauce will need to be simmered longer before you add the cooked chicken.  This French inspired recipe is a versatile, quick & easy meal that is cheap & cheerful, too.

If you want a more traditional version, that is still pretty quick, try the recipe over at the site ~ Easy French Food.

Mike's Homemade Spaghetti Sauce ~ an old family recipe, seeing the light of day once again...

Mike's Homemade Spaghetti Sauce ~ Here is an old  Arnold Family Recipe, from my big brother, Mike.  Below is the scanned version of his original typed copy ((that I just found in one of Grandma Bunni's old cookbooks)) from way, way, back when.  ((I'm guessing at least 25+ years ago?))   How the time flies for us diners...but for the recipes, their time remains constant.  They are the same now as they were on the day they were created.  It's so nice that the taste memories of being invited over to his house, for a big spaghetti dinner, full of the rich, meaty Italian flavors of Mike's Homemade Spaghetti Sauce are still the same today, as they were the very first time I ate it.

Time marches on for all of us ~ but the tastes & flavors of family recipes can & do live on forever.  To me, that is their own special magic ~ to be rediscovered & enjoyed by the next generation & then the next...  That's one of the things I enjoy most about cooking ~ keeping, rediscovering, sharing & making new food memories.    Buon Appetito!


Mike's Homemade Spaghetti Sauce                       
~ Serve over your favorite cooked pasta ~