Hungarian Mushroom Soup

On a recent visit to Santa Fe with my awesome friend Annie Welsh, I was treated this most amazing soup!  Sad for my low cholesterol hubby that he wasn't able to have it so I have devised this almost-vegan alternative. This recipe tastes just as yummy as the original.

Ingredients:
2 pkgs. sliced mushrooms
1 medium finely diced onion
2-3 tbsps. olive oil
2 cloves crushed garlic
2 cups vegetable broth
2 tbsps. Earth Balance (butter alternative)
2 tsps. fresh lemon juice
1 tbsp Tamari sauce
1 cup almond milk
1 tbsp. dried dill weed
2-3  tbsps. smoked Hungarian paprika
1/2 cup greek yogurt
Salt/pepper to taste
Chopped parsley for garnish

Directions:
Saute' onions in olive oil on medium high heat for 3-5 minutes until onions are translucent.  Then add garlic, Earth Balance, and mushrooms and saute' for and additional 5-10 minutes until the moisture in the mushrooms evaporates.  Transfer to stew pot. Add vegetable broth, lemon juice, dill, paprika, Tamari, and almond milk to pot.  Simmer on low for 30 minutes.  Allow to cool, then add yogurt.  Heat again before serving. Add parsley for garnish.

Oven Poached Salmon with Hatch Chilis

It's that time of the year again!  Hatch green chiles are roasting at many southwestern  Farmer's Markets and here's a very tasty, heart healthy salmon recipe to try.  Spoiler alert: it is spicy so those with mild palates need not apply!

Are you aware that there is more than twice as much vitamin C in chili peppers as in oranges?  Chiles are packed with many other nutrients such as calcium, iron, phosphorous, potassium, vitamins A, B12, b6, niacin, lysine...the list goes on.  The compound capsaicin, found in chili peppers which is responsible for chili's heat, may help relieve joint and muscle pain AND by triggering a thermodynamic burn in the body, capsaicin speeds up our metabolism enabling us to burn more calories!

Ingredients:
1 lb salmon
2 large roasted hatch chiles, skin and stems removed
1 cup Daiya jalapeno shreds (or any shredded cheese alternative)
1 cup green chili salsa
Salt/pepper to taste or for more heat Southwestern seasoning blend (I like Mrs. Dash Southwest chipotle seasoning blend)

Directions:
Season salmon or both sides with salt and pepper or a Southwestern seasoning blend.  Place salmon filet into shallow casserole dish.  Layer cheese alternative over salmon, then top with chiles. Spread salsa over top and sides then cover dish with foil or lid and bake for 25-30 minutes at 350 degrees or until salmon is tender and flaky.

Grilled Chimichurri Chicken Skewers

Ingredients:
1/2 cup red wine vinegar
1/2 cup avocado or canola oil
1/2 cup cilantro
1/2 cup Italian parsley
1 tbsp fresh oregano
2 cloves garlic
1 medium shallot
1 tsp salt
1 tsp pepper
*1 tsp Italian red pepper flakes-optional for extra heat
1/2 chopped poblano chili
1 lb. chicken strips
1 medium onion cut into 2 inch squares

Directions:
Thoroughly wash and trim large stems from parsley and cilantro. Add all ingredients to food processor except chicken strips and onion.  Pulse until ingredients are the consistency of pesto. Marinate chicken strips for 1/2 hour to 1 hour before grilling.  Thread chicken strips and onions onto skewers and cook for approximately 15 minutes on medium grill, basting with excess chimichurri sauce. This recipe works well as an appetizer or main dish served with seasoned brown rice.

Vegan Pistachio Stuffed Mushrooms

This recipe rocks!  We've served it now for company twice and our guests love it!

Ingredients:
1 pkg. white button mushrooms
1 tbsp. sun-dried tomatoes
1-2 cloves chopped garlic
1 tbsp chopped fresh basil
1/2 cup unsalted dry roasted pistachios (I prefer the Trader Joe's brand)
1/2 cup bread crumbs
1/2 Daiya vegan cheese shreds
1/4 cup oil
Salt/pepper to taste

Directions:
Wash mushrooms and carefully scrape out the stem and some of the pulp of each mushroom.  Place remaining ingredients in food processor and blend until ingredients are rice sized.  Fill mushrooms with mixture.  Line cookie sheet with foil and spread oil over the foil.  Cook mushrooms at 350 degrees for about 20-25 minutes.

Easy Crock Pot Turkey Breast with Herbed Marmalade and Cranberries

Ingredients:
1 large turkey breast (bone in)
3 cloves garlic, finely chopped
3 tbsps rosemary, finely chopped
1/2 cup whole fresh cranberries
1/2 cup orange marmalade

Directions:
Chop garlic and rosemary then mix with marmalade.  Lift the skin on the turkey breast and spread the mixture underneath the skin and all over the rest of the breast.  Place turkey and cranberries into crock pot on high.  Cook for about 2 & 1/2 hours until turkey is tender or until meat thermometer stuck into thickest portion of the breast reads 165 degrees.

Spicy Chili Chicken Stew

26 days and counting to Super Bowl and another spicy dish to add to your party buffet.  

Ingredients:
1 lb chicken breasts (approx. 4 breasts)
8 oz can diced green chilies
1 medium onion, coarsely chopped
2-3 finely chopped garlic cloves
3 cups peeled potatoes diced into 1-inch cubes 
14 oz. can diced tomatoes
2/3 cup flour
1 tsp salt
1 tsp pepper
1/4 cup cooking oil
2 cups red Colorado chili sauce (I like Las Palmas)
1 & 1/2 cup water or vegetable both

Directions:
Cut chicken breasts into 1-inch pieces. Mix salt and pepper into flour, then dredge chicken pieces in flour.  Heat oil in large skillet, then add chicken and potatoes and saute' turning until chicken browns on all sides. Add onions and garlic and saute' for 1 minute.  Add chili sauce, green chilies, tomatoes, and water or vegetable broth.  Bring mixture to a boil, add more broth if needed, then cover skillet and simmer on low for about 45 minutes.  As a buffet dish, serve in a crock pot with heat set to low.

Turkey Mushroom Meatballs in Cocktail Sauce

28 days and counting until Super Bowl!  Here's a great recipe...a healthy alternative to meatballs in cocktail sauce!

One of my goals is to make dishes low in cholesterol and fat that mimic the meat dishes we used to enjoy.  In this recipe, I used 99% fat-free ground turkey, and then, using mushrooms and veggies as filler, created meatballs with half the meat content. It tastes as good or even better than the sausage/hamburger version of this recipe and although I love Costco, if you cook this, it's all homemade and much healthier than the store bought version. I have found that mushrooms take on a meat flavor when cooked and zucchini can act as a binder, as well as adding fiber.

My version of meatballs in cocktail sauce isn't low calorie, because of the sauce, but they are low in cholesterol and high in fiber.  If you follow this blog, you know we like spicy and after I made this, we decided it would taste great to add some hot pepper sauce (Chalupa or Tabasco) to the sauce.  We did and we loved it but if your taste buds don't prefer the heat, leave it out.

Ingredients for turkey-mushroom meatballs:

I lb extra lean ground turkey

1 small zucchini

2 cloves garlic

1 carrot

8 oz pkg sliced mushrooms

2 tbsp parsley

½ large onion

2 egg whites

2 tsp salt

2 tsp pepper

½ coarsely chopped poblano chili, optional- we like the heat!

1 tbsp canola oil (or any other healthy cooking oil)
Bread crumbs, optional

Directions:

Coarsely chop all ingredients.  Place all ingredients except oil and ground turkey in food processor and pulse until ingredients are rice-sized.  Remove and mix with ground turkey. Depending on how much moisture is in the veggie mixture, bread crumbs may be needed to thicken.  Preheat oven to 350 degrees and cover cookie sheet with foil.  Smear cooking oil over foil.  Shape meatballs into 1 inch to 1-1/2 inch balls then place on cookie sheet.  Bake for 30-40 minutes.

Ingredients for sauce:

1 tbsp cooking oil

1 small shallot, finely chopped

1 clove garlic, finely chopped

½ cup ketchup

½ cup brown sugar
½ cup red chili sauce- I prefer canned red Colorado chili sauce.  Bottled brands contain high fructose corn syrup.

¼ cup orange marmalade

1-½ tbsps cider vinegar

2 tsps Worcestershire saue

Salt/pepper to taste
Optional- 2 tsps. hot pepper sauce

Directions for sauce:

Sauté shallots and garlic in 1 tbsp oil for 2 minutes.  Add remaining ingredients, stir until well blended.  Remove from heat.

Place meatballs on large platter, liberally drizzle with sauce, stick toothpicks in meatballs. 

Heart-Healthy Baked Ziti

Today it occurred to me that not everyone is like me-some epiphany, right?  Cooking for me is one of my escapes.  The aromas, the beautiful colors of the food, the feel of the ingredients in my hands as I prepare a meal is a source of enjoyment to me which is one reason why I continue this blog.  But what I do takes time and if cooking is your "thing," you get me!

Ingredients:
1/2 large eggplant, peeled and thinly sliced
1 large zucchini, thinly sliced
1 cup sliced baby portobello mushrooms
1/2 lb. 99% fat-free ground turkey breast
3 cloves finely chopped garlic
1/2 cup chopped onions
Several coarsely torn basil leaves
25 oz. jar low fat organic pasta or marinara sauce
8 oz. vegetable organic vegan cheese shreds
4 cups prepared whole wheat tubular pasta
1/2 cup canola oil





Directions:
Lightly oil cookie sheet and place zucchini and eggplant slices in oven on broil until the slices are softened- about 8 minutes depending on how hot your oven cooks.  Cook pasta according to package instructions.

Saute' onions, garlic, turkey breast, and mushrooms in 1/4 cup canola oil.  When meat is cooked through, add pasta sauce.  Remove from stove.

Lightly oil the bottom of a 9 by 13-inch casserole dish, then spread a thin layer of the pasta meat sauce onto the bottom of the dish. Add 2 cups prepared pasta, some of the basil, 2 oz. of the vegan cheese and press into bottom of the dish, then layer 1/2 remaining sauce. Layer zucchini and eggplant, basil leaves, then more pasta, remaining cheese over the pasta, and finally the remaining sauce.  Bake at 375 degrees for 40 minutes.

Serves 8-10.