mushrooms


Tomorrow is May 5th.  To most of us that doesn’t mean anything but in Mexico it commemorates the Mexican army’s unlikely victory over the French forces of Napoleon III on May 5, 1862, at the Battle of Puebla during the Franco-Mexican War (1861-1867). Mexico had trouble paying back war debts to European countries, and France had come to Mexico to collect that debt.

For us in the US it is a time to enjoy Mexican food and drink.  And if you are a fan of Ellie Krieger then celebrating in a healthy way is easy.

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I made these in 2015 and they were good so I decided to make them again. Also making them again because we have been cooking with Ellie for so long that some themes are getting low on recipes.

Lots of flavor, lots of veggies, lots of meats and totally Whole30 compliant.  Yes, I’m still eating that way as much as possible which meant no tortillas and no cheese, and no sour cream.  I can live with that.  But if you want them with all that….

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The recipe is on page 98 of Ellie’s Weeknight Wonders.

More Cinco de Mayo -> Eating with Ellie.

 

Yesterday was the last day of our Whole30.  WooHoo!!  We did it!!  That doesn’t mean we are quitting completely.  We have the reintroduction over the next ten days or so.  Slowly but surely getting back to ‘normal’ eating.  But recipes like this one will always be in the menu rotation.

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The list of ingredients is long but it is simple to make.  You an have a healthy dinner on the table in an hour.  Capers, tomatoes, chicken, onions, bell peppers, and shrooms.

The one thing about Whole30 is that what may seem like a lot of food for two is healthy and filling.  Just because it says two people doesn’t mean you HAVE to eat all of it.  This recipe used a pound of drumsticks and 1/2 pound of boneless thighs. That’s a lot of food. But… it’s all good for you!

The recipe is on page 334 of  The Whole30: The 30-Day Guide to Total Health and Food Freedom.  It is also on the Whole 30 blog.

Try it.  It is delicious.

I’m linking this post with Cookbook Countdown 15 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

…and mushrooms, and peppers.  All cooked together where the flavors of each blended yet didn’t.  It was quite tasty.  {And more tasty than it looks!}  No fancy hard to find spices just salt and pepper to bring out the flavor.

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The recipe says to precook and ‘shock’ the beans but I didn’t do that because I had some beans that we canned last year and they were already cooked. The sliced onions, and mushrooms and strips of bell pepper are cooked in a skillet until tender.  Add the beans back in.  Easy to cook {and easy to over-brown} while you watch over them and shake them  often.  The beans should be crisp and bright green.  Mine – not so much.  But still a great side that would go with anything.

This recipe is from  The Whole30: The 30-Day Guide to Total Health and Food Freedom the book I have been using for March’s Cookbook Countdown.  You can find it on page 280.

If you want more info about The Whole 30 program just visit Whole30.  The program outline is there along with recipes, tips, and other great info.

I’m linking this post with Cookbook Countdown 15 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

For the last few days I have been reading It Starts with Food which has been very helpful in understanding the Whole 30 program.  It’s one thing to follow a program.  It’s another thing to understand how and why it works.  I wish I had found this program many years ago for many reasons.

But, anyhoo… I am still cooking from The Whole 30 guide etc. and still eating really well on really good food.  This is Day 18 and for dinner I fixed a good healthy Whole30 meal.

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This chicken stir-fry included broccoli, mushrooms, green beans, carrots, and green onions.  For the cooking fat I used a mix of coconut oil and sesame oil which gave it  great flavor. On the plate I added a little Coconut Aminos (since I cannot have soy sauce) and that added more to the flavor.

The dish was clean, light, and filling.   The chicken is browned and right before it is finished you throw some garlic and ginger into the saucepan.  Remove the chicken and wipe out the pan.  I think this would have been better if the garlic and ginger would have been left and just added more oil and then the veggies.  But I always follow the recipe the first time.  No matter how you fix it – it’s good.

The recipe is from  The Whole30: The 30-Day Guide to Total Health and Food Freedom  page 340.

I’m linking this post with Cookbook Countdown 15 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

Thomas Jefferson, according to Charles Insler of St. Louis, MO, is responsible for bringing “America into the modern food era.” He imported olive oil from Italy and mustard from France. He also introduced the technique called Fricassee from France. This dish is revised from the original of Jefferson’s.

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Ingredients:

    One 3 1/2 – 4 lb chicken, cut into 8 pieces
    1/2 tsp freshly grated nutmeg
    1/2 tsp sweet paprika
    Kosher salt and freshly ground black pepper
    1 Tbl Olive Oil
    2 Tbl AP flour
    1 cp water
    1/2 cup dry white wine
    2 Tbl unsalted butter
    1 small onion, finely chopped
    5 ounces white mushrooms, stemmed and halved
    2 tsp minced fresh sage
    1/2 cup half and half
    1 Tbl chopped fresh parsley

Season the chicken with the salt and pepper, nutmeg, and paprika. Brown well on both sides in a skillet, with the EVOO, over medium high heat.  About 8 – 10 minutes. Put the chicken on a plate.

Add the flour to the oil in the skillet and cook until lightly browned.  Add in the water (I used 1/2 water and 1/2 chicken broth) and wine.  Scrape up any browned bits in the skillet.

Put the chicken back into the skillet and simmer about 45 minutes.  Remove the chicken to a platter and strain the sauce.  Reserve the sauce.

Clean out the skillet and melt the butter. Sautée the onions and mushrooms in the butter until only lightly browned – about 6 – 8 minutes.  Add the reserved sauce back to the skillet along with the 1/2 and 1/2 and the sage.  Simmer the mix about 5 minutes until it thickens then pour over the chicken.  Sprinkle the cut parsley over the chicken.

I served with rice but you could also serve with mashed potatoes.

This was delicious.  We enjoyed it thoroughly and it is definitely going into the recipe list.

The recipe is on page 353 of Molly O’Neills’ One Big Table.

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

So many mushrooms in this dish. It was earthy. Rich. Filling. Delicious.

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Hazan uses dried porchini mushrooms as well as fresh crimini to make this tasty pasta. Throw in some fresh tomatoes, onion, and parsley and you have the perfect meal.

The recipe is on page 90 of Hazan’s 30 Minute Pastas.

Check with Kayte, Peggy, Chaya, and Glennis and see if they made a pasta this week.

This was so delicious. Lots of mushrooms and a deep earthy flavor combined in this one for a filling meal.

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What we have here is penne that is soaked in a creamy, ‘shroomy sauce the would have been perfect without the Penne. Honest! I would have licked the spoon, the plate, the skillet. Hazan hit this one out of the park.

I only made 1/2 of the sauce and only used 1/4 of the called for pasta. I like my pasta juicy.

The recipe called for dried porcini, white mushrooms, ham/prosciutto, onions, and cream. All items I keep on hand so this went together quite quickly. The ham I used was almost non-existent by the time all the mushroom flavors came together. Maybe it was the ham I used. While I do keep prosciutto on hand it had been lost in the freezer and turned out to be not usable. So boiled ham it was. Next time – prosciutto.

The recipe is on page 159 of Hazan’s Thirty Minute Pasta.

Check with Kayte, Peggy, and Chaya for this week’s pasta as we cook our way through Giuliano’s book.

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