Coconut-Miso Mushroom Soup

I found this in some magazine and cut it out and didn't write down what magazine it came from AGAIN!!  I really need to fix that!  But I saw this recipe and knew it would be really good.  I made it this week for my daughter who had her wisdom teeth out and it was for sure a hit!  There is a note that you can make some fried mushrooms for garnishing and I would definitely do that next time we don't have a dental surgery involved.  It says to heat a generous slick of vegetable oil in a small, heavy-bottomed skillet, such as cast iron, over medium heat.  When it shimmers, carefully add a handful of thinly sliced mushrooms.  Cook, flipping once, until they shrink and darken slightly, and bubbles along the edges subside.  Drain on paper towels and sprinkle with salt.

COCONUT-MISO MUSHROOM SOUP

12 oz. cremini or bottom mushrooms, thinly sliced (I used baby Bella)

Kosher salt and freshly ground white pepper

2 tsp. vegetable oil

4 scallions, white and light green parts chopped (1/2 cup), tops thinly sliced on the bias for serving

4 tsp. fresh minced ginger (from a 1 1/2-inch piece)

1 Tbsp. minced garlic

1 Tbsp. white or yellow miso

2 1/2 cups vegetable broth, plus more as needed

1 can (13.5 oz.) coconut milk

1.  Cook mushrooms and 1 tsp. salt in a large, dry saucepan over medium heat, stirring occasionally, until mushrooms collapse, darken slightly and most of the moisture cooks out, about 12-15 minutes.  Add oil and chopped scallions; cook until scallions are tender, 2-3 minutes.  Stir in ginger, garlic and miso and cook just until fragrant, about 30 seconds.  Add broth; bring to a boil.  Reduce heat to low; simmer 5 minutes.

2.  Reserve 2 Tbsp. coconut milk, then add the rest to a blender with the mushroom mixture (work in two batches if needed).  Puree until very smooth, about 2 minutes, removing the blender cap and covering hole with a folded kitchen towel to allow steam to escape.  Return mixture to saucepan and bring to a simmer over medium heat.  If a thinner soup is desired, stir in more broth, a little at a time.  Season with salt and white pepper and serve, drizzled with remaining coconut milk and topped with fried mushrooms and scallion tops.

World's Best Lasagna

 I found this recipe years ago and I've learned to make the sauce one day and the lasagna the next.  Otherwise it takes all day!  I have also frozen the sauce and it makes for a quick lasagna later on.  

WORLD'S BEST LASAGNA

1 lb. Italian sausage

1 lb. ground beef (lean)

1/2 cup minced onion

6 cloves garlic, crushed

1 (28 oz) can crushed tomatoes

2 (6 oz) cans tomato paste

2 (6.5 oz) cans tomato sauce

1/2 cup water or red wine

1 Tbsp. white sugar

1 1/2 tsp. dried basil leaves

1/2 tsp. fennel seeds

1 tsp. Italian seasoning

1 tsp. salt

1/4 tsp. ground black pepper

2 Tbsp. chopped fresh parsley

18 lasagna noodles

16 oz. ricotta cheese

dash nutmeg

1 egg

1/2 tsp. salt

1 Tbsp. chopped fresh parsley

1 lb. mozzarella cheese, sliced or shredded

3/4 cup Parmesan cheese

1.  In a Dutch oven, cook sausage, ground beef, onion and garlic over medium heat until well browned.  Stir in crushed tomatoes, tomato paste, tomato sauce and water (or wine).  Season with sugar, basil, fennel seed, Italian seasoning, 1 Tbsp. parsley, 1/2 tsp. salt, pepper and 2 Tbsp. parsley.  Simmer, covered for about 1 1/2 hours, stirring occasionally.  

2.  Bring a large pot of lightly salted water to a boil.  Cook lasagna noodles in boiling water for about 8-10 minutes.  Drain noodles and rinse with cold water.  In a mixing bowl, combine ricotta cheese, nutmeg, egg, remaining parsley and 1/2 tsp. salt.

3.  Preheat oven to 375 degrees F.  

4.  To assemble, spread 1 1/2 cups meat sauce in the bottom of a 9X13" pan.  Arrange 6 noodles over meat sauce.  Spread with one half of the ricotta mixture.  Top with a third of the mozzarella cheese.  Spoon 1 1/2 cups of meat sauce over mozzarella and sprinkle with 1/2 cup parmesan cheese.  Repeat layers and top with remaining mozzarella and Parmesan cheese.  Cover with cooking spray coated foil (to avoid sticking).  

5.  Bake in a preheated oven for 25 minutes.  Remove foil and make an additional 25 minutes.  Cool for 15 minutes before serving.

Coconut Chicken Tenders with Mango Sauce

 I saw this recipe on a YouTube channel called HowJenDoesIt and it has been a family hit ever since.  

COCONUT CHICKEN TENDERS

2 lbs. boneless, skinless chicken breasts or chicken tenders

2 eggs

1/4 cup milk

1 cup all purpose flour

1 1/2 cups panko bread crumbs

1 1/2 cups shredded coconut

1 tsp. salt

coconut oil for frying

If you are using chicken breasts, cut the breasts diagonally into strips.  In one bowl, combine the flour and salt and in another bowl whisk the egg and milk together.  In a third bowl, stir together panko bread crumbs and coconut. 

Heat large skillet over medium high heat.  Add oil.

While the oil is heating, prepare the chicken.  Dredge each strip into flour mixture.  Dip each strip into egg mixture.  Finally, dredge each strip into coconut and breadcrumb mixture.

Add half of your chicken strips to hot oil and cook 2-3 minutes on each side or until golden brown and crispy.  Cook the second batch.

HONEY MANGO DIPPING SAUCE

1/2 cup frozen mango chunks, thawed

1/4 cup fresh cilantro

2 Tbsp. honey

1/4 cup mayonnaise

2 Tbsp. Siracha saice

1 Tbsp. fresh lemon juice

Add all ingredients to food processor and process until smooth and creamy.  Taste and adjust to your preference.

Easy Pressure Cooker Beef and Broccoli

I found this recipe somewhere online and printed it out and see that it doesn't have a source in the printout.  Sorry!  I usually like to give credit where credit is due!  But it was really good except I didn't use low sodium soy sauce and I used a beef bullion cube and so it turned out quite salty.  Next time I will use low sodium of both items.

EASY PRESSURE COOKER BEEF AND BROCCOLI 

2 lbs. meat (chuck roast, rump roast or flank steak), cut into thin strips

2 Tbsp. olive oil 

1 medium onion, sliced

1 cup low sodium beef broth

2 Tbsp. minced garlic

1/2 cup low sodium soy sauce

3 Tbsp. brown sugar

1 lb. broccoli, fresh or frozen

1 tsp. ground ginger (or 1 Tbsp. fresh ginger)

2 tbsp. cornstarch

cooked rice

1.  In a medium bowl, combine the soy sauce, brown sugar, beef broth, garlic and ginger.  Add the meat strips to sauce ingredients and set aside.

2.  Set pressure cooker to saute setting and add oil.  When oil is hot, add onions and saute until the onions are translucent.  Turn off the cooker, add the meat and sauce, and put the top on the cooker, with the vent set to "sealing".  Set the cooker to manual high pressure for 10 minutes.  

3.  While meat is cooking, steam the broccoli.

4.  Quick release the cooker when done and remove the lid.  Set the cooker to saute again.  Mix the cornstarch with a little cold water and add to the pot and stir, cooking until thickened.  Add the cooked broccoli and heat through, stirring well.  Serve over hot cooked rice and enjoy!

Charred Tomato and Ricotta Toasts

 This was a lunch I got from Hello Fresh and Joanna and I FELL IN LOVE!!  Seriously - this could be a great appetizer too in smaller bites.  SOOOOOOO fresh and delicious!  This recipe serves 2.  Multiply it as much as you want but Jo and I found this was a generous lunch!

CHARRED TOMATO AND RICOTTA TOASTS

1 clove garlic, minced

10 oz. grape tomatoes, halved

2 Tbsp. chopped fresh parsley

4 chives, chopped

8 oz. ricotta cheese

1/4 cup Parmesan cheese

1 tsp. chili flakes

4 slices sourdough bread

1/2 oz. walnuts

5 Tbsp. balsamic glaze

Olive oil

Adjust rack to top position and preheat oven to 450 degrees.

Toss the tomatoes with half of the garlic and a large drizzle of olive oil,  and a pinch of salt and pepper.  Roast on top rack until tomatoes are lightly charred, 8-10 minutes.  Transfer to a medium bowl.  Carefully wipe off sheet with paper towels.

Meanwhile, combine ricotta, half of the Parmesan (save the rest for serving) and half of the minced herbs. season with salt and a pinch of chili flakes to taste.

In a small bowl, combine remaining garlic and a large drizzle of olive oil; season with salt and pepper. Brush one side of each slice of sourdough with the garlic oil.  Place on baking sheet used for tomatoes.  Bake on top rack until toasted, about 4-5 minutes total.

Remove sheet from oven; add walnuts to same sheet.  (If sourdough is done, pull it from the pan now).  Return the pan to oven until walnuts are toasted, 2-3 minutes.  Transfer to a cutting board to cool slightly; rough chop.

Divide toasts between plates; spread with herby ricotta.  Evenly top with tomatoes, walnuts and remaining Parmesan.  Sprinkle with remaining minced herbs and chili flakes to taste.  Drizzle with as much balsamic glaze as you like and serve.

Cheese tortellini with Squash

 Shoot!  I cut out a recipe without marking where it came from again!  Well, this was in some recent magazine that I got - no clue where though!  LOL. But it looked really different and interesting and I had gotten some butternut squash from a friend so decided to try it.  I'm SOOOOO glad I did!!!  The flavors are amazing  and this is absolutely going into the rotation!

Cheese Tortellini with Squash

serves 4

1 lb. chopped peeled butternut squash, cut into 3/4" pieces

12 oz. shiitake or oyster mushrooms, stemmed and torn into bite-size pieces

2 Tbsp. extra virgin olive oil

Kosher salt and freshly ground pepper

1 cup heavy cream

3 cloves garlic, smashed

8 fresh sage leaves

1 to 2 teaspoons fresh lemon juice

2 9-oz. packages refrigerated cheese tortellini

Shredded parmesan cheese and finely chopped chives for topping

1. Place a baking sheet on the middle oven rack and preheat to 450 degrees.  Toss the squash, mushrooms, olive oil and a big pinch each of salt and pepper in a large bowl.  Spread out on the hot baking sheet and roast, tossing once or twice, until the vegetables are browned around the edges and tender, 20 to 25 minutes.

2.  Meanwhile, bring a large pot of salted water to a boil.  Combine the heavy cream, garlic, sage and a pinch of salt in a small saucepan.  Bring to a boil, then reduce to a simmer and cook until reduced by about one-third, 5-7 minutes.  Remove from the heat and stir in 1 tsp. lemon juice; add more lemon juice to taste.

3.  Add the tortellini to the boiling water and cook as the label directs.  Reserve 1 cup cooking water, then drain (reserve the pot).

4.  Strain the cream mixture through a fine-mesh sieve into the reserved pot.  Add the tortellini and 1/2 cup reserved cooking water; toss over medium heat until coated, adding a few more tablespoons of cooking water as needed to loosen.

5.  Divide the roasted vegetables among shallow bowls.  Spoon the tortellini and sauce on top.  Sprinkle with parmesan cheese and chives.

Gingered Beef Stir Fry

 I found this recipe in a magazine and I don't know for sure which one it is, although I have the page!  But it is a super easy and yummy recipe that is great for a quick dinner if you prep it ahead of time.  A definite keeper!

Gingered Beef Stir-Fry

8 oz. boneless beef top round steak

1/2 cup beef broth

3 Tbsp. reduced-sodium soy sauce

2 1/2 tsp. cornstarch

1 Tsp. sugar

1/2 tsp. grated fresh ginger

Nonstick cooking spray

12 oz. asparagus, trimmed and cut diagonally into 1-inch pieces (2 cups)

1 1/2 cups sliced fresh mushrooms

1 cup small broccoli florets

4 green onions, cut diagonally into 1-inch pieces

1 Tbsp. vegetable oil

2 cups hot cooked rice

1.  Trim fat from meat.  Thinly slice meat across the grain into bite-size strips.  For sauce, in a small bowl, stir together broth, soy sauce, cornstarch, sugar and ginger.  Set aside.

2.  Lightly coat a large skillet or wok with cooking spray; heat skillet on medium-high heat.  Add asparagus, mushrooms, broccoli and green onions; cook and stir for 3 to 4 minutes or until vegetables are crisp tender.  Remove vegetables from skillet.

3.  Carefully add oil to hot skillet.  Add meat; cook and stir for 2 to 3 minutes or until meat is slightly pink in center.  Push meat from center of skillet.  Stir sauce; add to center of skillet.  Cook and stir until thickened and bubbly. 

4.  Return cooked vegetables to skillet; stir all ingredients together to coat with sauce.  Cook and stir until heated through.  Serve meat mixture with hot cooked rice.

Makes 4 servings.

Per serving:  270 calories, 7 g. total fat (2g sat fat), 36 mg. chol, 541 mg. sodium, 32g carbs, 4g. fiber, 21 g. protein