Category Archives: mushrooms

March 11, 2017 · 5:42 pm

In Defense of Canned Soup…

I try to cook with fresh ingredients. Usually. But sometimes–you know those times when you’ve been working and suddenly you’re faced with a hungry family without a dinner plan–you’re tempted to order pizza. Again. Been there, my friend. So without apology, I present the emergency one-dish meal using (gasp!) canned condensed cream of whatever soup. 

All you need in addition to the soup is pasta or rice, some leftover (or canned) meat and/or vegetables, and cheese. There are endless combinations, and any combo produces a reasonably healthy meal in a short time. If you make it in one pot, cleanup isn’t overwhelming, either. One-pot meals are a great use-up of leftovers, too, like that one serving of green beans or that half cup of corn kernels you just couldn’t bear to put down the disposal.

I use a pressure cooker, but I’ve also made this dish in an electric skillet. Whatever works best for you. 

Here’s an example, but feel free to substitute ingredients you have available.

RECIPE

Chicken and Mushroom Pasta

Serves 4

Ingredients:

  • 2 cups cooked chicken
  • 1 10½ oz. can condensed cream of chicken soup
  • 10 oz. chicken broth or water
  • 1 cup dried cavatappi or similar size pasta
  • 1 clove garlic, minced
  • ½ cup fresh asparagus, sliced in 2″ pieces
  • ½ cup mushrooms
  • 1 cup mozzarella cheese, shredded
  • ½ cup parmesan cheese, shredded
  • (optional) fresh basil, chopped

Directions:

  1. Layer the cooked chicken in the bottom of the pot of a pressure cooker. Spread pasta on top the chicken.
  2. Pour the soup and broth or water over so that all pasta is submerged in liquid. Scatter the minced garlic on top.
  3. Close lid, bring to pressure, and cook 4 minutes. Immediately remove from heat (or hit Cancel on electric models) and release pressure. Carefully open lid and stir in the vegetables.
  4. Cover and let the vegetables cook in the residual heat. There’s no need to return to heat.
  5. After about 10 minutes, open and sprinkle cheeses over the top. Cover for another 3-5 minutes or until cheeses have melted.
  6. Serve garnished with optional fresh basil.

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November 19, 2015 · 2:02 pm

The Origins of the Mysterious Green Bean Casserole – Hungry History

via The Origins of the Mysterious Green Bean Casserole – Hungry History.

green-bean-casserole-e

So will green bean casserole be on your Thanksgiving dinner menu?

Happy Thanksgiving!

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September 19, 2015 · 7:57 am

Stroganoff with Farfalle

Talk about fusion cooking! I love mixing cuisines, and stroganoff with farfalle is a good example of a fusion recipe. Combining pasta with stroganoff sounds like a marriage of Italy and Russia, doesn’t it?

I use lean ground turkey instead of beef to lower fat and cholesterol, and whole grain pasta to bump up the fiber. For a quick and nutritious one-pot meal, try this skillet recipe. Use whatever pasta you like. I like farfalle (bowtie) pasta, but its cooking time is longer than noodles.

RECIPE

Ingredients:

  • Nonstick cooking spray
  • 1 pound lean ground turkey
  • 6 oz. frozen chopped onion
  • 1 tsp. minced garlic
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. tomato paste
  • ½ tsp. paprika
  • 1 can condensed cream of mushroom soup
  • 1 soup can water or broth
  • 1 8 oz. can mushrooms, rinsed and drained
  • 3 oz. dried whole wheat pasta
  • 1 cup sour cream

 

Directions:

  1. Spray a large skillet with the nonstick cooking spray. Combine turkey and onions in the skillet over medium heat and brown.
  2. Add all other ingredients except pasta and sour cream. Stir to combine.
  3. Stir in the pasta, cover the skillet, and simmer for ten minutes or just until pasta is cooked. (Cooking time depends on size of the pasta)
  4. Remove skillet from heat, let stand 5 minutes, then stir in the sour cream.

 

Yield: 4 servings

©2011 RECIPES FOR RECOVERY by Cheryl Norman

Stroganoff with Farfalle

Stroganoff with Farfalle

Purists would shun canned ingredients in favor of homemade sauce and fresh mushrooms. If you have the time, indulge. But if you’re pressed for time, remember that taking a little help from a canned ingredient to cook your own food still trumps a salt-and-fat-laden drive-thru meal.

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