Posts Tagged ‘Jackie Newgent’

Roasted Brussels Sprouts with “Baby Bella” Bacon Bits

This recipe is unique since the bacon bits are actually crimini mushroom slices, slow-roasted until crisped, and spiced just right. The dish may just be the talk of the dinner table.

Yield: Makes 6 servings (3/4 cup each)

Ingredients:

1 1/2 pounds medium Brussels sprouts, trimmed, and halved lengthwise
3 tablespoons extra-virgin olive oil, or to taste
1 teaspoon aged balsamic vinegar
3/4 teaspoon freshly ground black pepper
1/2 teaspoon sea salt, or to taste
1 recipe Baby Bella Bacon Bits (see below)

Directions:

Preheat the oven to 425°F. Toss together the Brussels sprouts, oil, vinegar, pepper, and salt in a large bowl. Transfer to a large rimmed baking sheet and arrange in a single layer, cut side up.
Roast until well caramelized and just tender on the inside, about 25 minutes, flipping over Brussels sprouts halfway through the roasting process. If desired, sprinkle with additional extra-virgin olive oil and sea salt.
Transfer to a serving platter or bowl, sprinkle with the Baby Bella Bacon Bits, and serve immediately.

Baby Bella Bacon Bits

Yield: Makes 1/2 cup

Ingredients:

2 teaspoons turbinado (raw) sugar
1/4 teaspoon + 1/8 teaspoon sea salt
1/4 teaspoon + 1/8 teaspoon smoked paprika
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
8 ounces crimini (baby bella) mushrooms, stems removed*, thinly sliced (1/8-inch thick)
2 tablespoons extra-virgin olive oil

Directions:

Preheat the oven to 275°F. Stir together the sugar, salt, paprika, chili powder, and garlic powder in a small bowl.
Add the mushrooms to a medium bowl, drizzle with the oil, and toss to fully coat. Sprinkle with the seasoning mixture and toss to fully coat. Arrange in a single layer on a large nonstick baking sheet.
Roast until reduced in size by about 50 percent and deeply caramelized, about 1 hour 15 minutes. There’s no need to stir or flip over during roasting. Scrape up mushrooms with a spatula to make sure they’re not sticking to the pan; rearrange in a single layer; turn off oven; and return to the warm oven for 45 minutes, to allow to crisp.
Remove from the oven and cool the baby bella bacon bits on the pan on a rack to allow to further crisp, at least 15 minutes, and serve. If desired, prepare and store in the refrigerator overnight; bring to room temperature before serving.

*Save mushroom stems for other cooking purpose.

Chili Con Crimini

It’s fall. It’s football season. And it’s the ideal time for chili. Lucky for us, Chef Jackie Newgent, RDN, CDN, is sharing her mushroom lovers’ chili recipe perfect for a fall gathering.

Servings: 8 servings (1 cup each)

Ingredients:

1 pound crimini mushrooms
1 tablespoon unrefined peanut oil or extra-virgin olive oil
1 large yellow onion, finely diced
1 large green bell pepper, finely chopped
1 small jalapeño pepper, with some seeds, minced
2 large garlic cloves, minced
2 tablespoons aged red wine vinegar
3 cups low-sodium vegetable broth
1 (14.5-ounce) can crushed roasted tomatoes or crushed tomatoes
1½ tablespoons chili powder
1¼ teaspoons sea salt, or to taste
1 teaspoon ground cinnamon
2 (15-ounce) cans red kidney beans, drained
¼ cup chopped fresh cilantro

Directions:

  1. In two batches, add the mushrooms to a food processor. Cover and pulse until finely chopped, but not mushy. Alternatively, finely chop mushrooms using a chef’s knife.
  2. Heat the oil in a stockpot or Dutch oven over medium-high heat. Add the mushrooms, onion, bell pepper, and jalapeño and sauté until the mushrooms are cooked through and onion is softened, about 8 minutes. Stir in the garlic and vinegar and sauté for 1 minute.
  3. Add the broth, tomatoes, chili powder, salt, and cinnamon and bring to a boil over high heat.
  4. Reduce heat to medium-low and simmer uncovered, stirring occasionally, for 12 minutes. Stir in the beans and 2 tablespoons of the cilantro and simmer uncovered, stirring occasionally, until desired consistency, about 12 minutes. Adjust seasoning.
  5. Spoon chili into bowls, top with the remaining cilantro, and serve.

Nutrition Facts

Per serving: 150 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 690mg sodium, 26g total carbohydrate, 7g dietary fiber, 7g sugars, 9g protein

Jackie Newgent’s “Swedish” Meatballs

Yield: 12 servings

Serving Size: 3 1-oz meatballs

Ingredients

2 slices fresh whole-wheat bread, torn or chopped into tiny bite-size pieces
1/4 cup plain almond milk or light soy milk
2 tablespoons unsalted butter
2 1/2 teaspoons grapeseed or canola oil
2/3 cup finely chopped white or red onion
1 1/2 cups finely chopped fresh shiitake mushroom caps or cremini (baby bella) mushrooms*
2 teaspoons white wine vinegar
1 1/2 teaspoons sea salt, or to taste
1 pound ground turkey (about 94% lean)
8 ounces lean ground beef sirloin*
1 large egg, lightly beaten
3/4 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon ground allspice
1/4 cup whole oat or soy flour
3 cups low-sodium beef or chicken broth
1/4 cup fat-free evaporated milk
1/4 teaspoon freshly grated or ground nutmeg, or to taste

Directions

  1. Add the bread to a small mixing bowl. Drizzle with the almond milk and toss to combine. Set aside.
  2. Melt 1 tablespoon of the butter with 1 teaspoon of the oil in a large nonstick skillet over medium heat. Add the onion, mushrooms, vinegar, and 1/4 teaspoon of the salt and sauté until the onion is softened, about 8 minutes. Remove from heat, transfer to a platter, and let cool for 15 to 30 minutes.
  3. Add the bread mixture, turkey, egg, pepper, allspice, onion mixture, and 3/4 teaspoon of salt to a large mixing bowl. Thoroughly combine by hand.
  4. From the mixture into 36 meatballs, about 1 rounded tablespoon (1 ounce) each.
  5. Preheat the oven to 300°F.
  6. Heat 1 1/2 teaspoons (1/2 tablespoon) of the butter and 3/4 teaspoon of the oil in the skillet over medium heat. Add half of the meatballs and sauté until just brown on all sides, about 8 to 10 minutes. Transfer the meatballs using tongs or a slotted spoon to a 9 ´ 13-inch or other ovenproof dish. Repeat with the remaining butter, oil, and meatballs.
  7. Bake the meatballs until fully cooked, about 25 minutes.
  8. Meanwhile, add the flour to the remaining bits and grease in the meatball skillet over medium heat. Stir continuously for about 1 minute. Whisk in the broth, about 1/4 cup at a time, until fully incorporated. Increase heat to medium-high and stir frequently until the sauce begins to thicken, about 12 minutes. Reduce heat to medium, add the evaporated milk, nutmeg, and remaining 1/2 teaspoon salt, and continue to cook while stirring until the gravy is desired thickened consistency, about 5 minutes. Adjust seasoning.
  9. Remove the meatballs from the oven. Pour the gravy over the meatballs. Sprinkle with additional nutmeg or allspice, if desired, and serve

Tip: Use 2 ½ cups of mushrooms and no ground beef for greater calorie savings. 

Nutrition Facts

Per serving: 140 calories, 7g total fat, 2.5g saturated fat, 0g trans-fat, 50mg cholesterol, 380mg sodium, 6g total carbohydrate, 1g dietary fiber,  2g sugars, 14g protein

You might also like:

Mushroom Meatball Sub

Mushroom Meatball Sub

Crimini Mushroom and Pork Meatballs

Mushroom Meatballs

Mushroom Meatloaf

Mushroom Meatloaf

WILD WINTER MUSHROOM PÂTÉ

MUSHROOM PâTé

CUMIN-ACCENTED WILD MUSHROOM SPREAD

Makes 10 servings: 1/3 cup each

This savory pâté has an array of flavor nuances that’s sure to please the gourmand palate.

Ingredients

1 large white onion, chopped
2 tablespoons extra virgin olive oil
4 cups sliced wild mushrooms of choice or cremini mushrooms*
1 cup unsalted almond butter
1/4 cup packed fresh flat-leaf parsley
Leaves from 2 sprigs fresh thyme (optional)
3/4 teaspoon sea salt, or to taste
1/2 teaspoon ground cumin, or to taste
1/2 teaspoon freshly ground black pepper, or to taste

Directions

  1. Stir together the onions and oil in a large microwave-safe dish until onions are well coated. “Micro-roast” (cook in the microwave oven**) on high until the onions are soft, about 4 minutes, stirring once.
  2. Rinse and drain the mushrooms and stir into the onions. “Micro-roast” on high until the mushrooms are soft, about 2 minutes, stirring once.
  3. Transfer the cooked onion and mushrooms to the bowl of a food processor along with any accumulated juices. Add the almond butter, parsley, and thyme (if using). Cover and pulse briefly until nearly smooth or desired texture. Add salt, cumin, and pepper.
  4. Spoon the pâté into 10 small dishes or ramekins. Chill thoroughly in the refrigerator for at least 1 hour. Garnish with additional parsley, if desired. Serve with thin slices of toast, pita crisps, or celery or cucumber slices, or use it as a sandwich condiment.

Per serving:

200 calories, 18g total fat, 2g saturated fat, 0g trans fat, 0mg cholesterol, 180mg sodium, 8g total carbohydrate, 2g dietary fiber, 5g protein, 1IU/128IU* vitamin D

*You can increase the vitamin D level of this dish by purchasing mushrooms which have been exposed to ultraviolet light. All other nutritional values remain unchanged.

**Microwave oven cooking times will vary.

Little Green Cooking Tip

Mushrooms are earthy. They provide “meatiness,” as well as flavor and texture. Use them in place of meats on occasion, like Wild Winter Mushroom Pâté or serve mushrooms like you would a steak.

TIP O’ THE MORNIN’ OMELET

TIP O’ THE MORNIN’ OMELET

ASPARAGUS TIP AND MUSHROOM OMELET WITH SHAVED PARMESAN

Makes 4 servings: 1 wedge each

No, this isn’t an Irish omelet. I just like the name. But the highlight of this omelet isn’t its name; it’s the asparagus, which is plentiful in the spring. And the highlight of its greenness is the way it’s cooked, using my “lid cooking” technique.

Ingredients

8 large organic eggs
1 1/2 ounces freshly grated or shaved organic or locally-produced Parmesan cheese (about 1/2 cup)
2 scallions, green and white parts, minced
1/2 teaspoon sea salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1 pound thin asparagus spears (about 24)
2 tablespoons unsalted organic butter
5 large chanterelle mushrooms, stemmed, or morels, thinly sliced*
Juice of 1/2 small lemon (about 1 tablespoon)

Directions

  1. Whisk together the eggs, cheese, green portion of the scallions, 1 tablespoon of cold fresh water, salt, and pepper in a large bowl.
  2. Cut off the top four inches of the asparagus (save ends for another use). Then cut the 4-inch tips in half.
  3. Heat the butter in a large, stick-resistant skillet over medium-high heat. Add the lower 2 inches of the tips. Cover and cook for 1 minute. Remove the cover, add the top 2 inches of the tips, the white portion of the scallions, and mushrooms and sauté until all the asparagus is crisp-tender and the scallion is caramelized, about 2 minutes. Stir in the lemon juice. Taste and adjust seasoning, if necessary.
  4. Evenly pour the egg mixture over the asparagus in the skillet. Cover and cook for 1 1/2 minutes. Turn off the heat and let “lid cook” (cook covered while the burner is off) until the eggs are softly set on top, about 12 minutes.**
  5. Slide the omelet onto plate. Invert another plate on top, flip over, and serve open-face style. Cut omelet into 4 wedges to serve. Serve with additional shaved Parmesan cheese, if desired.

Per serving

: 270 calories, 20g total fat, 9g saturated fat, 0g trans fat, 450mg cholesterol, 590mg sodium, 5g total carbohydrate, 1g dietary fiber, 19g protein, 103IU/119IU* vitamin D

*You can increase the vitamin D level of this dish by purchasing mushrooms which have been exposed to ultraviolet light. All other nutritional values remain unchanged.

**If your omelet isn’t fully set on top, slide it out onto a plate. Invert another plate on top. Flip over. Then slide back into skillet and cook for 1 minute over medium-high heat.

Little Green Cooking Tip

One essential piece of equipment for an environmentally friendly kitchen is a large, 12-inch stick-resistant skillet with a tight-fitting lid. Tight-fitting is the key. When a lid fits a skillet snuggly, it traps the heat, which means you can turn off the burner and keep cooking with the residual heat.

A Planet-Friendly Bite

Do you celebrate Easter? Then decorate eggs green for that Easter basket. Dye locally-produced hard-cooked eggs with an array of colorful, natural foods from your pantry or fridge, like blueberries, orange peels, beets, fresh herbs, or coffee. Just think about the foods that you don’t want to get on your clothing because they can stain; those are the ideal foods for coloring eggs!

Homemade Veggie Burgers

HOMEMADE VEGGIE BURGERS

VEGETARIAN SOY BURGERS

Makes 6 servings:

1 burger each

Burgers . . . not-so-green. Veggie burgers . . . green. Homemade Veggie Burgers . . . very green. You can actually see the veggies so you know the burgers are 100 percent real. They’re real good for you and real good tasting, too. So good, in fact, you won’t need to glam them up with gobs of condiments; they’re actually tasty enough as is.

Ingredients

3 tablespoons peanut oil, or to taste
1 cup finely chopped broccoli florets and tender stems
1 cup finely chopped portobello or cremini mushrooms*
1 large shallot, minced
1 large clove garlic, minced
2 large organic eggs**
2 tablespoons unsalted natural almond, cashew, or peanut butter
1 tablespoon turbinado or Demerara sugar
2 teaspoons naturally brewed soy sauce
1 teaspoon sea salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 (14-ounce) package firm tofu, well drained and patted dry
1 cup whole-wheat breadcrumbs
1 medium carrot, unpeeled, scrubbed, and finely grated

Directions

  • Heat 1 tablespoon of the oil in a large stick-resistant skillet over medium heat. Add the broccoli and stir to coat with the oil. Cover and cook until just tender, about 3 minutes. Stir in the mushrooms, shallot, and garlic. Cover with the lid, and cook for 1 minute, then turn off the heat. Let “lid cook” (cook covered while the burner is off) until all vegetables are tender, about 3 minutes.
  • Meanwhile, lightly beat the eggs with a fork in a large mixing bowl. Stir in the almond butter, sugar, soy sauce, salt, and pepper until combined. Stir in the tofu, breadcrumbs, and carrot until combined. Stir in the broccoli mixture, then thoroughly combine with your hands. Firmly form the mixture into 6 patties, about 1/2-cup mixture each.
  • Heat 1 tablespoon of the oil in the skillet over medium-high heat. Sauté 3 of the patties until well-browned and cooked through, about 3 minutes per side. Repeat with the remaining oil and patties. Taste and adjust seasoning.
  • Serve on whole grain (egg- and dairy-free, if desired) rolls or buns with lettuce, tomato, onion, and condiments of choice.

Per serving:

250 calories, 15g total fat, 2.5g saturated fat, 0g trans fat, 70mg cholesterol, 540mg sodium, 19g total carbohydrate, 4g dietary fiber, 12g protein, 15IU/78IU* vitamin D

*You can increase the vitamin D level of this dish by purchasing mushrooms which have been exposed to ultraviolet light. All other nutritional values remain unchanged.

**This recipe can be made without eggs. If making without eggs, form this more delicate mixture into 12 mini-burgers.

Little Green Cooking Tip

Vegetarian foods are not just for vegetarians anymore, especially vegetarian burgers. Instead of buying a packaged variety of veggie burgers, try them homemade—at least from time to time.

Go Local

Fresh is best. Instead of buying a jar of nut butter that’s made halfway across the country, head to a local market or health food store where you may find them freshly grinding peanut, almond, or other nut butters. Some markets even have do-it-yourself stations set up so you can grind just the amount you need, even if just 2 tablespoons.

Zoom Shroom Soup

ZOOM SHROOM SOUP
SAUVIGNON BLANC MUSHROOM-ONION SOUP IN MINUTES

Makes 7 servings: 1 cup each

Growing up in the seventies, canned creamy mushroom soup was always on hand in the pantry. My entire family loved it, except me. I think it was a texture thing. So now that I’m all grown up, I decided to come up with a recipe that was fresher and without all the goop. This is it. Now I can happily join in on the mushroom soup moments. You can, too.

Ingredients:

  • 1/4 cup extra-virgin olive oil
  • 1 large white onion, finely diced 24 ounces fresh wild mushrooms, such as cremini (baby portobellos) or shiitake, brushed clean, stemmed, thinly sliced
  • 2 teaspoons finely chopped fresh thyme
  • 1/2 cup Sauvignon Blanc or other white wine
  • 3 tablespoons stone-ground whole-wheat flour
  • 3 cups low-sodium vegetable broth
  • 1/3 cup organic heavy cream (optional)
  • 2 1/2 teaspoons sea salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • Few drops of hot pepper sauce, or to taste

Directions

  1. Heat the oil in large saucepan over medium heat. Add onion and mushrooms and cover. Cook, stirring once halfway through, until the onions are translucent and mushrooms are just softened, about 10 minutes.
  2. Increase heat to medium-high, remove the lid, and cook while stirring for 1 minute.
  3. Add the thyme and wine and stir for 1 minute. Add the flour and stir for 30 seconds.
  4. Stir in the broth and bring soup to a full boil, uncovered.
  5. Turn off the heat. Stir in the cream (if using). Add salt, pepper, and hot pepper sauce and stir. Ladle into mugs or cups and serve.

Per serving:

140 calories, 8g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 900mg sodium, 12g total carbohydrate, 2g dietary fiber, 4g protein

Little Green Cooking Tip

Cook with a wine that you’ll actually drink. So when a recipe calls for 1/2 cup of wine, you won’t have to dump the rest or put it back in the fridge or cabinet to use who-knows-when. And remember, go with an organic or biodynamic wine when possible. Try one from Frey Vineyards or Cooper Mountain Vineyards.

Go Local

If you haven’t checked lately, nice wines are being produced all throughout the United States, including Missouri and Texas, not just in the vineyards along our West and East coasts. Aim to cook with those same locally produced wines, too. They’ll be less traveled. Some are organic—a definite eco-plus! And many are downright delicious.