Posts Tagged ‘Gourmet Garden’

Basil Mushroom Frittata

Ingredients

1 tbsp olive oil
8 oz cremini mushrooms, chopped
1 small onion, finely chopped
4 eggs
6 egg, whites
1 tbsp Basil Stir-In Paste
1 tsp Parsley Stir-In Paste
1 tbsp Garlic Stir-In Paste
1/4 tsp black pepper, ground
1/4 cup skim milk
1/2 cup Parmesan cheese, shredded

Method

1. Heat oven to 375 degrees. Add olive oil to a medium nonstick, oven safe skillet over medium-high heat. Add mushrooms and onions; cook until onions are tender and mushrooms are dry.
2. In a large bowl, whisk together eggs, egg whites, Gourmet Garden Basil, Gourmet Garden Parsley , Gourmet Garden Garlic, ground black pepper and milk. Pour over the mushrooms and onions, stirring and shaking pan until large curds form. Smooth out the top of the frittata with a flat spatula. Sprinkle with parmesan cheese and put in the oven.
3. Bake frittata for 15-20 minutes or until set and cheese is golden brown. Remove from oven and slide frittata out of the pan onto a cutting board. Slice into 8 wedges.
Basil-Mushroom-Frittata-Seasonings

Mediterranean Stuffed Mushrooms

Ingredients

18-24 White button mushrooms, cleaned
2 small shallot, chopped
1/4 cup bread crumbs
1 tbsp Basil Stir-In Paste
1 tbsp Garlic Stir-In Paste
2 tbsp chicken or vegetable stock
2 tbsp olive oil
2 tbsp Parmesan cheese, grated

Method

1. Preheat the oven to 375F. Remove the stem from the mushrooms; finely chop.
2. Heat olive oil in skillet over medium heat. Add shallots and mushrooms stems; cook 4-5 minutes; until shallots have softened. Remove from heat. Stir in Gourmet Garden Basil, Garlic, bread crumbs and stock.
3. Place the mushroom caps onto a baking sheet and spoon some of the mixture onto each of the caps. Bake in the oven until the mushrooms are soft and the filling is slightly browned. Serve sprinkled with parmesan cheese.

Mediterranean-Stuffed-Mushrooms-Seasonings

Slow Cooker Short Rib Stew with Parsley

Ingredients

2 tbsp vegetable oil
3 lbs boneless beef short ribs, cut into 2 inch pieces
3 large carrots, peeled & cut into cubes
1 package (10 oz) Sliced Mushrooms
3 large parsnips, peeled & cut into cubes
1 red onion, diced
2 tbsp Garlic Stir-In Paste
1 tbsp Italian Herbs Stir-In Paste
3 tbsp Lightly Dried Parsley, divided
2 cups beef stock

Method

1. Heat vegetable oil in large skillet; brown beef in batches.
2. Put carrots, mushrooms, parsnips, red onion, garlic, Italian Herb and 2 tbsp parsley in slow cooker.
3. Add browned meat and beef stock.
4. Cook on HIGH for 6 hours or LOW for 8 Hours.

Short-Rib-Stew-Parsley-Seasonings

Mushroom, Basil, Polenta Casserole

Ingredients

5 cups water
2 tbsp Garlic Stir-In Paste , divided
1- 1/2 cups Yellow cornmeal
2 tbsp olive oil
1 small Onion, finely chopped
1 package (16 oz) Sliced Mushrooms
1 can (28 oz) diced tomatoes, undrained
1 can (15 oz) White beans, undrained
2 tbsp Lightly Dried Parsley
1 tbsp Lightly Dried Basil
1 cup mozzarella cheese, shredded

Method

1. Bring to a boil in a 3 qt. saucepan, stir in 1 tbsp garlic. Whisk in cornmeal. Reduce heat to low. Cook, stirring frequently; 10-15 minutes or until very thick. Spread evenly in an 13 x 9 baking pan or a 3 qt. baking dish. Cover and chill about 30 minutes or until firm.
2. Meanwhile, heat oil in a large skillet. Add onion; cook 8 min. or until onion is very soft, stir in remaining garlic; cook 1 minute. Add sliced mushrooms, diced tomatoes, beans, 1 tbsp parsley and basil.
3. Heat oven to 350 degrees. Spread vegetable sauce over polenta. Top with cheese. Bake covered for 30 min. Remove cover; bake 10-15 min. until edges are bubbly. Sprinkle with remaining parsley.

Mushroom-Basil-Poletna-Casserol-Seasoning

 

Thai-Style Coconut Chicken Soup

Ingredients

1 tsp vegetable oil
3 tbsp Lemongrass Stir-In Paste
3 large shallots, chopped
1/2 cup Lightly Dried Cilantro , divided
4 cups chicken stock
2 cans (14 oz) full fat coconut milk, well shaken
8 ounces Sliced Mushrooms
1 whole breast of rotisserie chicken, shredded
3 tbsp lime juice
2 tbsp Lightly Dried Chili Pepper divided
2 Green onions, thinly sliced
1 lime, cut into wedges

Method

1. Heat oil in large saucepan. Add lemongrass, shallots, 2 Tbsp. cilantro; cook until shallots are softened, 3-4 minutes.
2. Add chicken broth and coconut milk; bring to a boil; cover and reduce heat to low; simmer for 10 minutes. (For a smoother soup pour broth through a fine mesh strainer and discard solids. Rinse saucepan and return strained broth to pan.)
3. Reduce heat to medium, add mushrooms; cook 3 minutes, add chicken; cook 5 minutes; remove from heat.
4. Stir lime juice and 1 tbsp chili pepper into soup. Serve sprinkled with remaining cilantro, chili pepper, green onions and lime wedges.

Thai-Coconut-Chicken-Soup-Seasonings