Posts Tagged ‘kid-friendly’

Mushroom, Bean and Roasted Pepper Chili

This hearty chili is a pleasant surprise. Featuring finely chopped white button mushrooms, you’ll never guess this dish is meatless.

Yield:  10, 1 cup servings

Prep time: ½ hour

Cook time: 1 hour

Total time: 1-1/2 hours

Ingredients:

2 T. margarine
3 T. extra virgin olive oil
1 lb. white button mushrooms, finely and evenly chopped (this will take a few minutes; I slice, cube then finely chop)
1 t. salt
1 t. garlic powder
8 oz. pkg. froz. Recipe Ready Chopped Green Peppers & Onion (or 1/2 c. sweet onion and 1/2 c. green pepper – chopped)
2 c. diced red cabbage, 1/2 inch squares (use only the tender leaves, not the thick ends)
2 c. stewed tomatoes plus liquid from can, blended in blender container till pureed and very smooth
2 extra-large sweet red roasted peppers, cut into 1/2 inch squares plus about 1/4 c. liquid from can
40 oz. can light red kidney beans plus bean liquid from can (dark red kidney beans add too much texture)
15. 5 oz. can pinto beans plus liquid from can
1 t. additional garlic powder
1 t. onion powder
1 t. cumin powder
1 t. mild curry powder
1 t. Hungarian paprika (I used mild)
1/4 t. red cayenne pepper
1/4 t. dried oregano
2 t. light brown sugar
2 t. liquid smoke
2 t. Worcestershire sauce
1 t. additional salt
freshly ground black pepper to taste
spinach tortillas, cut into 5 x 1/4 inch strips, to be used as garnish (about 5 strips per serving)
extra virgin olive oil
additional black pepper

Directions:

  • In soup pot, over medium heat, melt margarine with olive oil. Add finely chopped mushrooms, salt, garlic powder and frozen chopped peppers and onion (or the fresh). Stir and cook till water releases from the mushrooms.
  • Add red cabbage. Stir and cook till cabbage pales in color.
  • Add pureed stewed tomatoes, roasted peppers plus 1/4 c. liquid, kidney and pinto beans, stirring after each addition.
  • Add next 12 ingredients, up to and including freshly ground black pepper to taste, again stirring after each addition. Cover and cook on medium-low heat, or at a fizzle of a boil, for 30 minutes, stirring occasionally.
  • Remove cover, then cook 30 minutes longer, stirring occasionally, till beans lightly thicken broth, and flavors mute and meld. Turn heat off till ready to reheat and serve.

To serve:

  • Reheat chili and adjust for salt. Ladle into soup bowls. Wrap spinach tortilla strips around fingers, then place decoratively on top of chili. Drizzle each serving with a little extra virgin olive oil; sprinkle with freshly ground black pepper and serve.

Cheesy Beef Skillet

This one skillet dinner is a delicious and quick meal idea for busy families on the go.

Serves 4
Prep Time: 10 mins.
Cook Time: 25 mins.

Ingredients

8 oz fresh button Mushrooms
1 tbsp canola oil
1 onion, chopped
1/2 lb lean ground beef
1/2 tsp dried thyme leaves
1/2 tsp dried oregano leaves
1/2 tsp ground mustard
1/4 tsp dried minced garlic
1/4 tsp dried minced onion
1/2 tsp each salt and pepper
2 tbsp all-purpose flour
3 cups low-sodium chicken broth
6 cups extra broad egg noodles
1/2 cup sharp Cheddar cheese spread
1 cup peas
2 tbsp finely chopped parsley or chives

Directions

Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped. Heat the oil in a large, nonstick skillet set over medium-high heat. Add the onion and cook for 3 minutes or until softened. Add the mushrooms, ground beef, seasoning blend, salt and pepper. Cook, stirring often for 5 minutes.

Sprinkle the flour over the skillet; stir for 1 minute. Pour in the broth and bring to a boil. Stir in the noodles. Cook, covered, for 7 minutes.

Stir in the cheese spread and peas. Cook, stirring often, for 5 minutes or until the noodles are tender and the sauce is thickened. Stir in the parsley. Serve immediately.

Spaghetti Bolognese

Simple ingredients simmer together to create a robust and satisfying sauce that is even better the next day.

Serves 6
Prep Time: 15 mins.
Cook Time: 1 hour

Ingredients

12 oz fresh crimini Mushrooms
1 onion
4 cloves garlic
1 tbsp olive oil
12 oz lean ground beef
2 tbsp Worcestershire sauce
1/2 tsp dried thyme leaves
1/2 tsp dried oregano leaves
1/2 tsp ground mustard
1/4 tsp dried minced garlic
1/4 tsp dried minced onion
1 1/2 tsp salt
1/2 cup red wine
1 can tomato paste
1 bottle strained tomato purée
1 lb spaghetti, cooked and drained
1/2 cup torn fresh basil leaves
Parmesan cheese

Directions

Place the mushrooms, onion and garlic in the bowl of a food processor fitted with a metal blade. Pulse until finely chopped. Heat the oil in a Dutch oven or large saucepan set over medium heat. Crumble in the ground beef. Cook for 5 minutes or until browned. Add the mushroom mixture, Worcestershire sauce, seasoning blend and salt. Cook for 5 minutes or until tender.

Stir in the wine; simmer for 1 minute. Add the tomato paste. Cook, stirring constantly, for 5 minutes or until dark red. Stir in the strained tomato purée. Simmer for 45 minutes or until thickened. Toss the spaghetti with the sauce and basil.

Serve with Parmesan cheese.

Tip: Freeze any leftover sauce in a tight container for up to 1 month.

Cheeseburger Pizza

Serves 8
Prep Time: 20 mins.
Cook Time: 20 mins.

Ingredients

8 oz fresh button Mushrooms
1 tbsp canola oil
1/2 lb lean ground beef
1/2 tsp dried thyme leaves
1/2 tsp dried oregano leaves
1/2 tsp ground mustard
1/4 tsp dried minced garlic
1/4 tsp dried minced onion
1/2 tsp each salt and pepper
1 ball prepared pizza dough
1/3 cup tomato sauce
1/3 cup barbecue sauce
1 1/2 cups shredded part skim Mozzarella Cheddar Blend
1 plum tomato, seeded and diced
1/2 small red onion, very thinly sliced
1/2 cup shredded lettuce
1/4 cup light mayonnaise
2 tbsp yellow mustard

Directions

Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped. Heat the oil in a large, nonstick skillet set over medium-high heat. Add the mushroom mixture, ground beef, seasoning blend, salt and pepper. Cook for 10 minutes until mushroom mixture is browned.

Preheat the oven to 450°F (230°C). Roll the dough out, on a lightly floured surface, into an 18 x 12-inch rectangle; transfer to a parchment-lined baking sheet. Stir the tomato sauce with the barbecue sauce and spread over the dough. Sprinkle cheese over the sauce; top with mushroom mixture, tomatoes and red onion.

Bake for 20 to 25 minutes until golden. Stir the mayonnaise with the mustard. Sprinkle the lettuce over the pizza and drizzle with mayonnaise mixture. Cut into portions and serve immediately.

Tip: Place the mayonnaise mixture into a plastic re-sealable bag and snip off a small portion of the corner. Pipe the mixture over the pizza to get an even drizzle.

Pan Roasted Mushrooms with Scrambled Eggs

Gaby from What’s Gaby Cooking shares a recipe for Pan Roasted Mushrooms that will make you rethink your basic scrambled eggs.

Serves 4

Ingredients:

8 ounces Crimini mushrooms, cleaned and cut into quarters
1 teaspoon olive oil or butter
½ teaspoon dried thyme
½ teaspoon garlic powder
8 large eggs
Shredded parmesan cheese

Directions:

Heat the olive oil over high heat. Once hot, add the mushrooms, dried thyme and garlic powder and sauté for 10 minutes until the mushrooms are soft and their flavor deepens, almost to the point of caramelization to bring out their earthly and decadent flavor. Once fully cooked, remove from the pan and season with salt and pepper.

In the same pan, add a touch more olive oil or butter if needed and heat over medium high heat. In a medium bowl, crack the eggs and whisk together. Carefully pour the eggs into the hot pan and using a spatula, slowly drag it along the bottom of the pan allowing the eggs to cook slowly and evenly.

Once the eggs are cooked, season them with salt and pepper and transfer even portions to 4 plates. Add equal amounts of mushrooms to all 4 plates and sprinkle with chives and freshly grated parmesan cheese. Serve immediately.

Meatball Stuffed Mushrooms

Cooking meatballs inside of mushrooms, instead of serving them on pasta, makes for a delicious dish that satisfies any time of the year, but especially during those autumn months when you’re craving warmth!

Ingredients

1 (15 ounce) can crushed fire-roasted tomatoes
2 cloves garlic, finely chopped
3 tablespoons fresh basil, chopped
1/2 teaspoon salt
1/2 tablespoon sugar
16 baby bella mushroom caps
16 meatballs
16 1″-square slices of mozzarella
2 tablespoons olive oil
Salt and pepper to taste

Directions

  1. Preheat oven to 350 degrees.
  2. In a shallow baking dish, add the tomatoes, garlic, basil, salt, and sugar. Stir to mix.
  3. Place the mushroom caps on top of the tomato sauce. Place meatballs inside the mushroom caps. Bake in preheated oven for 25 minutes.
  4. Remove pan from oven and top each meatball with mozzarella.
  5. Drizzle olive oil over the mushrooms and meatballs. Sprinkle with salt and pepper.
  6. Return to oven and bake for 10-15 minutes more, until the cheese melts and turns a light golden brown. Remove from oven, serve, and enjoy!

Mushroom Skillet Lasagna

This hearty and comforting mushroom skillet lasagna embraces the technique behind mushroom swapability or replacing meat with mushrooms.

Total Time: 45 minutes

Yield: 1 lasagna

Ingredients

12 ounces assorted fresh mushrooms such as button, crimini and portobello
1 tablespoon olive oil, divided
1/2 teaspoon salt, divided
2 teaspoons Braggs Liquid Aminos (optional)
1 medium yellow onion, diced finely (approximately 2 cups)
3-4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
14.5 ounces canned diced tomatoes
8 ounces canned crushed tomatoes
1/4 cup tomato paste
1 cup water
8 lasagna noodles, broken into squares
3/4 cup pecorino romano cheese, grated
1 cup whole or part-skim ricotta cheese
3-4 tablespoons fresh basil, sliced thinly

Instructions

  1. By hand or in a food processor, chop the mushrooms very finely.
  2. In a 12-inch skillet, heat 1/2 tablespoon olive oil over medium-low heat. Add the chopped mushrooms and 1/4 teaspoon of salt. Stirring periodically, allow the mushrooms to cook until all of their natural liquid has released and evaporated, 5-10 minutes. Stir in the Braggs Liquid Aminos and remove the mushrooms from the pan. Set aside.
  3. Wipe down the skillet and add 1/2 tablespoon olive oil, the chopped onion and 1/4 teaspoon of salt. Over medium-low heat, allow the onions to cook until translucent for 3-5 minutes. Turn the heat up to medium and allow the onions to caramelize for several minutes. If the bottom of the skillet starts browning, add a few tablespoons of water to deglaze, incorporating the brown bits into the onion.
  4. Add the garlic and crushed red pepper flakes. Stir and cook for a minute and then add the mushrooms back to the pan.
  5. Stir together the tomatoes, tomato paste and water.
  6. Distribute the lasagna noodles evenly across the skillet and then cover with the tomato mixture. Cover the skillet and allow the mixture to simmer for 20 minutes, stirring occasionally, until the noodles are cooked.
  7. Remove the skillet from the heat and distribute the pecorino romano cheese evenly across the top. Spoon the ricotta cheese evenly over the top and sprinkle with basil. Allow to cool for 5 minutes before serving.

Notes:

Braggs Liquid Aminos will give the mushrooms a meatier flavor but can be omitted from the recipe.

Baked Spaghetti with Mushrooms

This Baked Spaghetti with Mushrooms is a perfect example on how to substitute mushrooms for some of the meat in a classic recipe.

Prep Time: 20 minutes

Cook Time: 1 hour

Yield: 8 to 10 servings

Ingredients

3/4 pound thin spaghetti (you can use regular or whole wheat)
1/4 pound ground round
1 small onion, chopped, (about 1 cup)
2 cloves garlic, minced
8 ounces button mushrooms, finely chopped
8 ounces baby bella/cremini mushrooms, finely chopped
2 teaspoons olive oil
2 pound, 13 ounces marinara sauce or 31/2 cups
1/4 teaspoon crushed red pepper flakes
11/4 cups part skim ricotta cheese
2 cups shredded mozzarella cheese, divided

Instructions:

  1. Cook spaghetti according to package directions.
  2. Preheat oven to 350F.
  3. While pasta is cooking, brown ground beef in a large skillet over medium heat 5 minutes or until no longer pink. Remove from skillet; drain. Add onion, garlic and mushrooms to skillet and cook in hot olive oil over medium heat 5 minutes more or until tender. Add marinara, beef and red pepper flakes; reduce heat to low and simmer 10 minutes.
  4.  Place half of the pasta a lightly greased 13- x 9-inch baking dish coated with cooking spray. Cover with half of the sauce. Then dot the sauce with ricotta cheese. Sprinkle half of the Mozzarella over the ricotta layer. Layer again with the remaining pasta, the remaining sauce, and the remaining Mozzarella.
  5. Cover with foil and bake for 30 minutes. Remove the foil and bake an additional 10 minutes uncovered. Remove from oven and let rest 10 minutes before cutting into squares and serving.

Note:

I used a food processor to chop mushrooms-just lightly pulse

No-Bake Hummus Stuffed Mushrooms

Simple, quick, and so good. These no-cook stuffed mushrooms, by Brooke of Cheeky Kitchen, are perfect for packing in a lunchbox, enjoying as an afterschool snack, and work well as a vegan party appetizer, too!

Ingredients

1 1/2 cups mushrooms, cleaned with stems removed
1/2 cup hummus
2 tablespoons olive oil
1 clove garlic, very finely chopped
1/2 teaspoon of dried basil or 1 teaspoon fresh, chopped
2 tablespoons red pepper, finely diced
2 tablespoons toasted pine nuts
Fresh ground pepper

Directions

  1. Place clean mushrooms on a plate.
  2. Spoon hummus into a plastic zip top bag and pipe into the center of each mushroom.
  3. Whisk together olive oil, garlic, and basil. Drizzle over mushroom caps. Sprinkle with chopped red pepper and toasted pine nuts. Garnish with fresh-ground pepper, as desired

Andouille Sausage, Mushroom and Sun-Dried Tomato Naan Pizza

You will love the flavor combination of this naan pizza creation by Aggie’s Kitchen! Enjoy a couple of slices of this hearty pizza with a green salad to keep things on the lighter side.

Ingredients

2 naan breads
4 tablespoons sun-dried tomato spread
2 links turkey andouille sausage, halved then sliced
1 teaspoon olive oil
8 oz. whole portabella mushroom, sliced
1/2 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
For the sun-dried tomato spread:
3 oz. sun-dried tomatoes, julienned and rehydrated in a bowl of water
1/4 cup olive oil
1 clove garlic, smashed
2 tablespoons water, reserved from rehydrating sundried tomatoes
good pinch coarse salt and pepper

Directions

  1. Preheat oven to 400 degrees. (if using a pizza stone set inside oven to preheat at this time as well)
  2. To prepare sun-dried tomato spread: Combine ingredients into blender or small food processor. Pulse a few times until spreadable. You do not need to puree, it can be chunky.
  3. In a large sauté pan, cook sausage slices for about 7 minutes or until browned. Set aside in bowl. In same pan, sauté mushrooms in 1 teaspoon olive oil. Add pinch salt and pepper and cook until softened, about 8-10 minutes. Set aside.
  4. Place naan breads on preheated pizza stone or baking sheet in oven and warm up for 5 minutes. Pull out and spread 2 tablespoons of sun-dried tomato spread on each naan. Spread shredded mozzarella cheese and Parmesan cheese over both breads. Top generously with cooked mushrooms and sausage pieces (I didn’t use all of sausage, set aside and use leftover in scrambled eggs or for nibbling).
  5. Place pizzas back into oven and bake for 12-15 minutes until bubbly and browned.

Notes:

To make the preparation of this pizza even easier, purchase sun-dried tomato spread in the jar where you find other sun-dried tomato products. Naan bread is not low in calories so if you are watching your weight you want to make sure you stick to serving size – which is half a naan bread. Serve your pizza with a nice sized salad to keep your portions in check!

Portobello Mushroom Pita Gyros

Not only are these pita gyros created by La Fuji Mama delicious, but they are lighter than the traditional pita gyro, and pack in an extra dose of Vitamin D. Mushrooms are the star of this dish!

Ingredients

4 large Portobello mushrooms
Olive oil, to brush on mushrooms
4 pitas
2 Roma tomatoes, thinly sliced
1/2 sweet onion, thinly sliced
1/2 head romaine lettuce, ribs removed and cut into large pieces

For the Tzatziki

1 cup Greek yogurt
1/2 cucumber, deseeded and finely chopped
1 lemon, juiced and zested
3 garlic cloves, minced
1 tablespoon chopped fresh mint
Fine sea salt and freshly ground black pepper, to taste

For the spice mix

1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried thyme
1/2 teaspoon fine sea salt
1/2 teaspoon garlic powder
1/2 teaspoon dried coriander
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne pepper

Directions

Make the tzatziki

  1. Put the Greek yogurt in a cheesecloth lined strainer set over a bowl and let it drain for 24 hours in the refrigerator.
  2. Put the strained Greek yogurt in a small bowl and mix in the rest of the tzatziki ingredients. Cover the sauce and put it in the refrigerator to chill, for at least an hour.

Make the spice mix

  1. Mix together the spice mix ingredients in a small bowl.

Grill the mushrooms

  1. Preheat an outdoor grill to medium-high heat.
  2. Brush one of the portobello mushroom caps liberally with olive oil, sprinkle the cap with the spice mix, then rub it gently into the mushroom.
  3. Repeat with the remaining mushrooms. Grill the mushrooms for 3 to 4 minutes on each side, starting with the cap side first, until the mushrooms are dark and tender.
  4. Remove the mushrooms from the grill and cut them into thin slices.

Assemble the pita sandwiches

  1. Wrap the pitas in a damp paper towel (to prevent them from drying out) and warm in the microwave or oven.
  2. Spread a spoonful of the tzatziki sauce down the center of one of the pitas, add a few pieces of lettuce, then add grilled mushroom slices, sliced tomato, and sliced onion, then top it with another generous spoonful of tzatziki.
  3. Fold the pita over and wrap with a piece of foil to hold the sandwich together for easy eating. Repeat with the other pitas. Serve immediately.

Mushroom & Poblano Tacos with Goat Cheese

Cook your mushrooms over HIGH heat. You want to cook them until their water has been released and then evaporated, then cook them until they’re nicely browned. This is where all the flavor is! Incorporate Grilled Chicken for an extra meaty kick.

Ingredients:

2 T olive oil
16 oz. baby bella mushrooms, thickly sliced
1 medium red onion, sliced
2 large poblano peppers, sliced
1 large garlic clove, minced
5 oz. goat cheese
Flour tortillas

Directions:

  1. Heat a large skillet over high heat. Add 1 T oil (if your pan is too hot the oil may smoke; add a small amount of vegetable oil to increase the smoke point and stop the smoking) then add mushrooms. Cook until all their water has been released and evaporated, then allow mushrooms to lightly brown. Set mushrooms aside, reduce heat to medium and place pan back on stove.
  2. Add remaining T oil then add peppers and onions to pan. Sauté until crisp-tender or to your desired texture (I cook mine about 5-7 minutes), adding garlic to pan about 2 minutes before they’re done. Add mushrooms back to pan and toss to mix.
  3. Place some of the mushroom mixture onto a tortilla and top with a generous amount of goat cheese.