pasta with chicken marengo

i have probably thrown together a pasta dish with chicken, mushroom and spinach in tomato sauce before but this recipe shows how additional spices and ingredients can surprise your taste buds.

i wouldn’t have imagined adding thyme, orange juice and orange zest to a pasta dish but it definitely ups your flavor palette without adding much cooking time.

Ingredients

  • 8 ounces whole wheat fusilli, penne or your favorite pasta shape
  • 6 ounces or 1/3 pound boneless, skinless chicken breasts, cut into 1/2″ cubes
  • 1 tablespoon all-purpose wheat flour
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 3 cups sliced mushrooms
  • 1/2 cup chicken broth
  • 1 can (15 ounces) crushed tomatoes in puree
  • 1/2 cup orange juice
  • 1 teaspoon grated orange zest
  • 1/2 cup dry-packed sun-dried tomatoes, thinly sliced
  • 6 ounces organic baby spinach
  • sea salt, to taste
  • crushed red pepper, to taste

Preparation Continue reading “pasta with chicken marengo”

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tofu stir-fry

this was a very quick and easy vegetarian dish – so easy to prepare and so quick to cook. just a little spice and a lot of flavor. for some heat, add red chili powder!

enjoy with rice or on its own. it’s good either way!

Ingredients

  • 1 tablespoon olive oil
  • 1/2 color bell pepper, cut into 1/8 strips
  • 2 ounce sliced mushrooms
  • 1 block (16 ounces) firm tofu, drained and cubed
  • 1/4 bunch scallions, thinly sliced
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon red chili powder ~ optional for some heat
  • sea salt and ground black pepper, to taste
  • 1/3 tablespoons parsley, finely chopped

Preparation Continue reading “tofu stir-fry”

steamed snapper with pesto

cooking a meal with aluminum foil is such an easy and delicious method. fish and veggies … i also added enoki mushrooms, which is perfect for this dish.

it is such a nice lovely fish dish. give it a try!

Ingredients

  • 6 cups baby spinach
  • 1/2 color bell pepper, thinly sliced
  • 3 ounces enoki mushrooms
  • 2 snapper fillets (4-6 ounces each)
  • sea salt and freshly ground black pepper, to taste
  • 2 tablespoons pesto *contains nuts
  • 1 tablespoon olive oil

Preparation Continue reading “steamed snapper with pesto”

asian fusion vegan meal at franchia

for variety, my friends and i went to Franchia for a vegan meal, asian fusion style. the restaurant is beautiful, like their website. to start, we had ‘clam’ chowder, spicy rice cake sticks, peking buns, spicy ‘tuna’ roll. the ‘clam’ chowder tasted good and had a great ‘clam’ texture. the peking bun was very tasty – so much that you didn’t miss the meat, and the spicy ‘tuna’ roll had the flavor spot on. while the appetizers were fun, the main meals were only ok. i had the tofu and vegetable claypot in spicy ginger sauce that was quite plain. … Continue reading asian fusion vegan meal at franchia

chicken fajita and guacamole taco

i used to love going to small taco places and my favorite concoction was chicken fajita and guacamole. so i decided to make it myself!

the combination of chicken fajita and guacamole is perfect – i love it!

Ingredients

  • 1 small avocado
  • 1 plum tomato
  • 1 tablespoon lime juice
  • 4 ounce chicken breast
  • 2 tablespoons olive oil, divided
  • 1 colored bell pepper, cut into long thin slices
  • 1/2 medium onion, cut into long thin slices
  • 5 crimini mushrooms, cut into thin slices
  • sea salt and ground black pepper, to taste
  • 1/2 cup shredded jalapeno jack cheese – or – other cheese of your preference
  • 4 medium whole wheat tortilla

Preparation Continue reading “chicken fajita and guacamole taco”

wild mushroom casserole

with my leftovers from wild mushroom stuffing, here’s a fun and quick: Ingredients  wild mushroom stuffing mashed potatoes turkey bacon Preparation In a small aluminum pan, layer mashed potatoes on the bottom, wild mushroom stuffing, another layer of mashed potatoes and then top with a slice of turkey bacon. Bake in a toaster or oven until warm, approximately 30 minutes. Enjoy! Continue reading wild mushroom casserole

wild mushroom stuffing

my family loves mushrooms so i made this for them. this recipe called for 2 pounds of mushrooms and quite a variety of them! it was fun learning the names of different kinds of mushrooms i used: crimini, portobello and shiitake i use on a regular basis but chanterelle, oyster and enoki i’ve had but didn’t know their names. either way, all of them together for this recipe was yummy! Ingredients 10 cups day-old bread, cubed 3 cups fat free milk – or – soy milk 2 tablespoons extra virgin olive oil, with extra for baking pan 3 tablespoons unsalted margarine … Continue reading wild mushroom stuffing

why you can’t stand certain foods

what makes us hate a particular food with a passion is your genes, which control your taste buds and sense of smell, and to powerful life experiences. nine of the most popular polarizing foods. Soapy Cilantro Bitter Brussels Sprouts Texture-challenging Tomatoes Funky Fennel Icky Eggplant Earthy Mushrooms Strange-Looking Raisins Pungent Ginger Off-putting Pulp ________________________________________________________________________________ read article on Yahoo! Shine by YouBeauty.com: Why You Can’t Stand Certain Foods Continue reading why you can’t stand certain foods

bread pudding with spinach & mushrooms

i am not usually a fan of bread pudding but it seems like a thanksgiving thing to do! so i found this recipe and i could tell i would like how it tasted because it has most of the same veggies as my spinach lasagna. there is only a little bread so it didn’t have as much of a bready taste as most bread puddings … perhaps that’s why i like it so much! in some way, it tastes more like a quiche. either way, i really enjoyed this dish! Ingredients 6 large eggs whites 1-1/2 cups fat free milk … Continue reading bread pudding with spinach & mushrooms

paprika chicken with mushrooms

m was in a cooking mood and found this recipe to make. the original recipe called for 1/4 cup of butter but m substituted it with extra virgin olive oil and some leftover broth. i think it was a great substitution bcuz instead of the butter, the flavors of the mushrooms and onion were brought out more. yum! Ingredients 4 skinless, boneless chicken breast or thighs 1 teaspoon paprika sea salt and black pepper to taste 1 pinch garlic powder 1 tablespoon extra virgin olive oil 2 tablespoons broth, any kind 1 onion, sliced into thin rings 1 pound fresh mushrooms, … Continue reading paprika chicken with mushrooms

homemade pizza with vegetables

i like lots of vegetables on my pizza! so i decided to expand on z’s homemade pizza with mushrooms to a homemade pizza with vegetables. since i put a LOT of vegetables, i add additional marinara sauce and parmesan cheese on top. love it! Ingredients 1 pizza dough (store bought frozen or non-frozen) 1-2 tablespoon flour 1-1/2 cups marinara sauce, divided 8-ounce shredded mozzarella cheese 1/2 red pepper, chopped 1/2 medium onion, chopped 1 cup broccoli, chopped 6 cremini mushrooms, chopped 1/4 cup parmesan cheese, grated crushed red pepper flakes, optional Preparation Prep pizza dough per instructions on package. Preheat oven … Continue reading homemade pizza with vegetables

m’s tomato chicken soup

i love m’s chicken & vegetable soup and since it’s winter, we have it often! m often adds different ingredients to spruce it up but today it went in a different direction! so here’s m’s new chicken soup with an added tomato base. i still like m’s chicken & vegetable soup best but this is my second favorite! Ingredients 3 to 4 chicken thighs with bone ~ remove skin for light, low fat soup 1 large daikon radish, peeled and cut into chunks 6 carrots peeled and cut in chunks 6 celery stalks cut in half 2 large onions cut into quarters … Continue reading m’s tomato chicken soup