Mushroom Stroganoff February 20, 2007

This stroganoff is a lot thicker than the stroganoff I am used to. But it was really good and the thickness caused it to stick to the noodles and mushrooms instead of running off. I used button mushrooms in the recipes, but portabella would be good too.

Ingredients
2 Tbsp margarine
½ onion, chopped
8 oz mushrooms, sliced
1 clove garlic, minced
¾-cup chicken or vegetable broth
1 ½ Tbsp white wine vinegar
¾-cup sour cream
1 ½ Tbsp flour
4 oz egg noodles, cooked according to package
ground peppercorns

Melt the margarine over medium-low heat. Add the onions and cook until soft about 5 minutes, do not brown. Raise to medium heat and add in the mushrooms and garlic, cook until the mushrooms have softened and turned brown. Remove the mushroom mixture to a bowl and set aside. In the same skillet, stir in the broth and vinegar, bring to a boil over medium-high heat. Boil till reduced by 1/3. Reduce to low and add in the mushroom mixture. Stir together the flour and sour cream. Add the sour cream to the skillet and blend into the mushrooms. Cook until sauce thickens. Once thickened, stir in the noodles. Season with several turns of freshly ground peppercorns. Serves 2.

Mac n Cheese with Peas February 16, 2007

Macaroni and Cheese is one of those feel good meals that everyone likes. When I was a child I couldn’t have been happier if I got to eat Mac n Cheese out of the blue box everyday. As a grownup I feel the need for a healthier more sophisticated Mac n Cheese. Thus, Mac n Cheese with Peas, which takes me back to my childhood, I could eat this stuff every day.

Ingredients
4 oz uncooked elbow macaroni
4 oz low-fat sour cream
1 ½ Tbsp margarine
½-cup Cheddar cheese, shredded
1 Tbsp Dijon mustard
1 clove garlic, minced
½ tsp black pepper
1 cup frozen green peas, thawed
2 Tbsp breadcrumbs
1 tsp prated Parmesan cheese

Cook the macaroni according to directions. Drain. Meanwhile, melt the margarine in a saucepan. Transfer ½ tsp of the margarine to a separate bowl. Mix in the Parmesan cheese and breadcrumbs with a fork until the mixture crumbs, set aside. In the saucepan add the Cheddar cheese, Dijon mustard, garlic, and pepper. Cook over medium heat, stirring continuously. Once the cheese melts, add the sour cream and stir until combined. Add the macaroni and peas and cook until heated through. Transfer to individual plates and top with breadcrumb mixture. Serves 2.

Sausage Mushroom Tomato Pasta January 4, 2007

I don’t exactly remember how I came up with this pasta? I guess it was formed out of an experiment. But it has become a favorite of husbands and mine. Some people may chastise me because I use a canned food in this recipe but come on lets live in the real world where people have to go to work instead of sitting at home stewing tomatoes. This recipe serves 2 plus leftovers, but it could easily be worked to serve whatever amount you need.

Ingredients:
1 Tbsp olive oil
½ lb sausage (whatever kind you like best)
8 oz white mushrooms, sliced
15 oz can of diced tomatoes (I like the one with garlic, basil, and oregano mixed in)
1¾-cup uncooked pasta, cooked (I prefer macaroni or rotini)
¼ cup heavy cream

In a large saucepan or skillet brown the sausage in the oil. Once almost cooked add the mushrooms and continue cooking until the mushrooms are soft. Add in the diced tomatoes with their juice and heat. Once heated through add in the heavy cream and boil the mixture until the sauce begins to thicken. After sauce has thickened add the pasta, mix, and serve.