Perfect for an appetizer or a side dish, these “Alfredo-esque” Garlic Parmesan Mushrooms are a breeze to make and delightful to eat!
4 tablespoons unsalted butter 2 tablespoon olive oil 8 cloves of garlic, minced 1.5 lb whole baby bella mushrooms 1 cup heavy cream 8 oz Neufchâtel cheese, softened ⅓ cup fresh grated parmesan cheese (more or less according to your tastes) ¼ teaspoon onion powder ¾ teaspoon dried oregano salt and pepper, to taste
Rinse and clean the mushrooms and pat dry. Melt butter and olive oil in a skillet over medium heat then add mushrooms and cook until browned, around 10-12 minutes. Add garlic, cream, Neufchâtel cheese, parmesan, onion powder, and oregano and cook for 5 – 10 minutes, until sauce is thick and creamy. Salt and pepper to taste.
The sauce makes an excellent dipping sauce for spanakopita, or other appetizers.
Heat oven to 425F. Place tuna steaks in a baking dish and add 2 cups of water. Bake, covered in foil, for 25-30 minutes, or until tuna flakes and is cooked through. Drain off cooking liquid and reserve. Using forks, flake the tuna.
In a medium sized saucepan with a tight fitting lid, melt butter, and saute onion until just translucent. Add Basmati rice and swirl around with onion and butter to coat.
Add enough water to the reserved cooking liquid (if necessary) to make 2 cups of liquid. Add to the rice, stir to combine, and bring to a boil. Reduce to low and clamp on the lid. Allow to cook for 15-20 minutes or until all liquid is evaporated.
Turn the rice out into a serving dish and, using forks or bamboo spatulas to combine, add tuna and mushrooms. (Never use spoons because that makes the rice gummy.) A nice addition might be freshly cooked peas, asparagus cuts, or even broccoli florets. Some people might like quartered hard boiled eggs (I recommend 3 or 4 eggs be used), and you may sprinkle with dill, cilantro, or parsley for additional colour if desired.
Who says you have to have high fat or even high sodium to have huge flavour? This dish goes to show that the addition of spices, and minimal oil help keep everything down to quite a low calorie count.
1 medium onion, sliced thinly
3 cups button mushrooms, sliced
6 tbsp water, divided
olive oil (see directions)
2 boneless skinless chicken breasts, cut into cubes
1/2 tsp crushed red pepper flakes (or more, depending on how hot you like it)
3 garlic cloves, minced
16 oz broccoli florettes, blanched and heated through
3 portions of angel hair pasta, cooked al dente 3 tbsp lemon juice (the juice of one whole lemon)
In a large pan, place 1 tsp olive oil. Using a paper towel, wipe the oil around to lightly coat the surface of the pan, and remove the excess (retain this paper towel). Place over medium heat and add mushrooms, onions, and 3 tbsp water. Place a lid on the pan, and allow them to steam in their own liquids. Stir occasionally until they are tender. Remove from the pan and cover to keep warm.
Using the oil soaked paper towel, wipe down the pan again, and add garlic, chicken cubes, crushed red pepper flakes, and remaining water. Cover to allow chicken to steam and cook through, stirring occasionally.
Return the mushrooms and onions to the pan, along with the blanched broccoli and the al dente pasta. Add lemon juice overall, toss to combine and heat through.
6 cps low sodium, fat free chicken broth (may be made vegetarian by using vegetable stock)
2 tablespoons olive oil, divided
1 pound white mushrooms, sliced
1 tbsp rosemary, finely minced (or 1/2 tsp powdered rosemary)
2 medium shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine (I used Pinot Grigio)
1/3 cup freshly grated Peccorino-Romano cheese
In a medium saucepan, bring the broth just to a simmer; turn heat back slightly and keep it warm.
Place a large soup pot over medium-high heat for 1 minute. Place a tablespoon of olive oil in, then add in mushrooms, stirring gently to coat completely with the oil. Continue to cook until they take on a medium brown colour, about 3-4 minutes. Turn out into a bowl and cover mushrooms and any liquid they exude.
This will take about 15-20 minutes in all. Remove pot from heat, add Peccorino-Romano cheese, and return mushrooms with any liqud they exuded, stirring gently so as not to break up the mushrooms.
In a large fry pan, place 3 tbsp olive oil that has been infused with fresh rosemary and garlic (recipe below). Place pan over medium-high heat and after 45-60 seconds, add four boneless skinless chicken breasts. Reduce heat to medium-low and allow to cook, covered for 5 minutes. Turn the breasts over and allow to cook 5 minutes more. Remove lid, turn the chicken one final time, and allow to cook for an additional 5 minutes, or until juices run clear.
Serves: 4.
Infused Olive Oil
2 cps Extra Virgin Olive Oil
6 garlic cloves, peeled and crushed
fresh rosemary (the leaves of 4 fresh stems)
In a small saucepan, add all ingredients. Heat until the oil just begins to bubble. Turn off heat, allow to cool completely. Pour into a jar with a tight fitting lid (yes, garlic and all), and place in a cool, dark place for at least a week so the flavours have a chance to infuse properly.
