Creamy Cauliflower Mushroom Soup

October 2nd, 2019 | Posted by Milana in Soup - (0 Comments)

INGREDIENTS:

2 Tbsp Avocado Oil

1 Medium Sweet Onion, Chopped

2 Carrots, peeled and sliced

2 Celery Stalks, sliced

2 Cloves Garlic, minced

10 oz. Cremini Mushrooms, sliced

2 Bay Leaves

2 tsp Trader Joe’s Herbs de Provence

1/2 tsp ground turmeric

1-1/2 tsp Trader Joe’s Mushroom & Company Umami Seasoning

salt to taste

1/2 tsp Black Pepper

1 Small Head of Cauliflower, cut into florets

4 Cups Low Sodium Vegetable Stock

1 Cup Ripple Original Half & Half

2 Tbsp Trader Joe’s Nutritional Yeast

Immersion hand blender or high speed blender

DIRECTIONS:

Heat oil in a dutch oven or a large soup pot over medium heat. Saute onions, carrots and celery, season with salt, pepper and cook until soft about 5-7 minutes. Stirring occasionally. Add in mushrooms, garlic, bay leaves, and spices. Stir to combine and saute for about 3-5 min. until the mushrooms are soft and juicy. Add cauliflower, stir. Then increase heat to high and pour your stock. Bring to a boil, cover with lid and reduce heat to low and simmer for 30 minutes. Turn off heat, remove bay leaves and sir in half & half and yeast. Now use the immersion hand blender to blend the soup or wait until the soup cools down to transfer to a high speed blender and puree the soup. Serve with crusty sourdough baguette. Enjoy! Don’t forget to tag me in your posts when you make this velvety, smooth and delicious soup. Looking forward to your feedback. Thank you Everyone!

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Rating: 5.0/5 (1 vote cast)

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Mushroom Spinach Mozzarella Shakshuka

September 17th, 2019 | Posted by Milana in Breakfast/Brunch | Recipes - (0 Comments)

INGREDIENTS:

1 Tbsp Ghee

1 Tbsp EVOO

Half a red onion, chopped

1 cup mushrooms, quartered and sliced

2 cloves garlic, minced

1 large tomato, chopped

2 tsp tomato paste

1/4 cup water

1/4 tsp ground cumin

1/4 tsp smoked paprika

1/4 tsp ground turmeric

Salt and pepper to taste

1/2 tsp dried basil

1/4 tsp Trader Joe’s Mushroom Umami seasoning

2 cups baby spinach

3-6 eggs

1/4 cup egg whites

Fresh sliced mozzarella cheese

1/2 tsp zahtar seasoning

DIRECTIONS:

Heat both 1 Tbsp of ghee and 1 Tbsp of EVOO. Sauté Half a red onion, until soft, add mushrooms & sauté until soft. Add garlic, sauté for 60 seconds. Add tomato, tomato paste, water, spices, dried basil, sautéed all that for about 2 min. Add baby spinach until wilts. Make wells, spray cooking spray and crack your eggs and add egg whites to the whole thing. Cook on medium high with the lid on til whites are almost set. Add fresh mozzarella and sprinkle with zahtar. Close lid for about min and half. Turn off the flame and let sit like that for an extra couple of min. Then serve.

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Rating: 5.0/5 (1 vote cast)

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Mushroom Risotto

September 29th, 2017 | Posted by Milana in Lunch/Dinner | Recipes - (0 Comments)

*Top Photo Credits: Cooking Clarified

Prep Time: 10 min.

Cook Time: 25 min.

Serves: 8 as a side dish; 4 as a main dish

INGREDIENTS:

• 6 cups low sodium chicken or vegetable broth, divided

• 1 to 2 pounds mushrooms of your choice, I used organic button

  • 2 Tbsp Avocado Oil

• 2-3 shallots, roughly diced

• 2 cups Arborio rice

• 3/4 cup dry white wine

• 1/4 cup chopped parsley of your choice or chives

• ½ teaspoon salt, more or less to taste

• black pepper to taste

• 2 Tbsp unsalted butter or coconut oil if making vegan

• ¼ cup freshly grated parmesan cheese, more or less to taste (omit this if making vegan and use 2 Tbsp Nutritional Yeast instead)

DIRECTIONS:

1 In a medium saucepan, warm the broth over medium heat.

2 Heat a large cast-iron or non-stick skillet to high heat. Add mushrooms to dry skillet and stir as the mushrooms release their juices. Turn heat to medium-high and continue to stir until juice starts to be absorbed and mushrooms are browned. Sprinkle with a dash of salt and continue cooking until the rest of the liquid is absorbed, about 1 minute. Remove mushrooms and set aside.

3 Reduce heat to medium and add 2 Tbsp of Avocado oil.

4 Stir in the shallots. Cook about 1 minute or until shallots begin to soften. Add rice, stirring to coat with oil, about 2 minutes.

5 Pour in the wine, stirring constantly until the wine is fully absorbed.

6 Return heat to medium-high and using a mug or measuring cup add 1 cup of broth to the rice and stir until the broth is absorbed. Continue adding the hot broth one cup at a time, stirring continuously, making sure the liquid becomes absorbed before adding more broth. When you’ve got almost all the broth added, begin turning the heat down to medium (altogether it should take 20 min up to this point).

7 Turn off the heat and stir in the mushrooms. Season with salt and pepper. (At this point, if you want a vegan meal, this is done and perfectly tasty.)

8 Add the butter, parsley or chives and parmesan. Enjoy!

**Original recipe from Good Dinner Mom.

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Rating: 5.0/5 (2 votes cast)

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Mushroom Cream Sauce

August 29th, 2017 | Posted by Milana in Lunch/Dinner | Recipes - (0 Comments)

INGREDIENTS:

1 Tbsp unsalted butter

2 cloves garlic, minced

10 oz. mushrooms, thinly sliced

2 tablespoons white whole wheat flour, or any on hand

1 -1/2 cups half and half

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

sea salt and ground black pepper, to taste

DIRECTIONS:

Melt butter in a saucepan. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes.

Whisk in flour until lightly browned, about 1 minute. Gradually whisk in half and half thyme, basil and season with salt and pepper, to taste. Cook, whisking constantly, until slightly thickened, about 3-4 minutes.

*recipe has been adapted from Damn Delicious.

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Rating: 5.0/5 (2 votes cast)

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Chicken with Creamy Mushroom Sauce

June 16th, 2014 | Posted by Milana in Lunch/Dinner - (0 Comments)

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INGREDIENTS:
4 5oz. Chicken Breast Halves Skinless and Boneless with Tenders removed
3 Tbsp Avocado Oil, divided
2 medium shallots, minced
2 Cups Mushrooms, sliced
1/4 Cup Vermouth or White Cooking Wine
1/2 Cup Low Sodium Organic Chicken Stock
1/4 Cup Vegan or Dairy Free Half& Half/Creamer ( I used Ripple Original Half & Half)
1/4 Cup Fresh Snipped Chives
Salt and Pepper to taste

DIRECTIONS:
Heat oven to 400F.
Season chicken with pepper and salt on both sides.
Heat 2 Tbsp of oil in a medium skillet over high heat. Sear the chicken breast turning once and adjusting the heat to prevent burning, until brown. Transfer to a baking sheet and finish the chicken breasts in the oven for 20 min. Add another Tablespoon of oil in the same pan. Add shallots to the pan and cook, stirring, until fragrant and soft, about a minute or so. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in creamer and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute. Enjoy!

Makes 4 servings: 1 chicken breast with 1/4 cup mushrooms per serving

Nutrition Per Serving:
275 calories
15g fat (5 g sat, 7 g mono)
84mg cholesterol
5g carbohydrates
25g protein
1g fiber
373 mg sodium
370 mg potassium

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Rating: 5.0/5 (4 votes cast)

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