Posts Tagged ‘Partnership for a Healthier America’

Crimini and Pork Albondigas (Meatballs) with Chipotle Tomato Sauce

This mushroom and meat mix will give your meatball unique flavor and extra serving of veggies.

Yield: 10 portions

Serving size: 3 – 1 oz  meatballs

Ingredients

Meatballs
1 tablespoon vegetable oil
1 ½ pounds whole crimini mushrooms, quartered
1 cup white onion, small dice
½ cup roasted poblano peppers, small dice
1 pound raw pork
3 tablespoons Lawry’s Salt Free Mexican Seasoning
½ teaspoon McCormick Culinary Coarse Mediterranean Sea Salt
1 oz. thinly sliced green onion
1 ½ cups Panko bread crumbs
2 large eggs

Chipotle Tomato Sauce
1 tablespoon vegetable oil
½ cup white onion, minced
½ poblano peppers, minced
1 tablespoon Lawry’s Salt Free Mexican Seasoning
½ teaspoon McCormick Culinary Chipotle Pepper
2 cups chicken stock, unsalted
3 cups tomato sauce, no salt added
1 cup crushed tomatoes
2 teaspoons Lawry’s Salt Free Lemon pepper
1 teaspoon sugar
¼ cup red wine vinegar
1 tablespoon fresh cilantro, roughly chopped

Directions

To make the sauce: Heat oil in a pot. Saute onion and pepper until onion begins to caramelize. Add seasoning and stir until fragrant. Stir in chicken stock, tomato sauce and crushed tomatoes. Use a hand blender to blend mixture until smooth. Stir in lemon-pepper, sugar, vinegar and cilantro. Taste and adjust seasonings as needed, and refrigerate or warm on low heat until needed.

To make the meatballs: Preheat a convection oven to 350°F. Heat oil in sauté pan and cook mushrooms until browned, approximately 6-8 minutes. Remove mushrooms from pan. Add onions and cook until lightly caramelized, approximately 6-8 minutes.

Combine mushrooms, onions and roasted peppers in a food processor and pulse until mixture is finely minced. Allow mixture to completely cool in fridge.

Combine cooled vegetable mixture with pork, seasoning, salt, panko crumbs and eggs. Mix well to evenly combine. Scoop out 30 meat balls and round by hand. Place meatballs on a sheet pan lined with parchment paper. Bake meatballs for 15 minutes or until an internal temperature of 155°F is reached. Remove from oven and combine with Chipotle Tomato Sauce.

Nutrition Facts

Per serving: Calories: 310; Total Fat: 14g; Saturated Fat: 4g; Cholesterol: 75mg; Sodium: 210mg; Protein: 14g; Total Carbohydrate: 25g; Dietary Fiber: 3g

Portabella Mushroom and Smoked Tofu Steambuns

Yield: 4 appetizers

Serving size: 2 steambuns

Ingredients

Mushrooms

2 portabella mushrooms, cleaned of gills and split in half
1 garlic clove, finely grated
1 teaspoon ginger, finely grated
1 teaspoon cilantro, finely chopped
2 tablespoons olive oil
1 tablespoon rice wine vinegar

Tofu

1 package extra firm tofu, pressed between towels, sliced into fourths
1 teaspoon Achiote paste
1 tablespoon soy sauce
1 teaspoon olive oil
1 teaspoon garlic, grated
¼ Applewood chips, soaked

Pickled Vegetables

½ cup carrots, thinly sliced in coins
1 Anaheim chili, thinly sliced
1 shallot, thinly sliced
1 garlic clove, thinly sliced
1 cup rice wine vinegar
1 cup water
½ cup sugar
1 teaspoon salt
Assembly
8 Japanese style steam buns, steamed until warm and soft
8 portabella mushrooms, roasted in oven
4 pieces smoked tofu, cut in half
¼ cup pickled vegetables
4 teaspoons Hoisin sauce

Directions

To make the mushrooms: Mix all ingredients in a bowl and set aside to marinate at least 4 hours.

To make the tofu: Mix all ingredients in a bowl and marinate for at least four hours. After four hours, place woodchips in a smoker and smoke the tofu for at least 10 minutes over low heat. Remove and reserve.

To make the pickled vegetables: Place all ingredients except vegetables in a pot and bring to a boil. Place vegetables in a bowl and cover with hot liquid. Allow to rest at least 4 hours then place in fridge. Strain before use.

Assembly: Place even amounts of all ingredients in each bun. Serve immediately. **Note that this is a split steam bun, so it is not necessarily stuffed like a Bao. You could do this like a Banh Mi or any other sandwich.

Mushroom Tacos with Salsa Verde

Bulk up traditional seasoned taco meat with mushrooms to bring loads of meaty flavor and extra veggies to the plate.

Yields: 8

Ingredients

Tacos
2 Tbsp. Olive Oil
¼ lb. 85% lean ground beef
¾ lb. white button mushrooms
¾ lb. crimini mushrooms
2 cups julienne of sweet onions
1 Tbsp. minced garlic
4 Tbsp. ground chili pepper
Salt and pepper if necessary
Lime juice to taste
8 Corn Tortillas
1 cup shredded green cabbage
2 Tbsp. chopped cilantro
4 Tbsp. Cotija Cheese, grated

Avocado Salsa Verde
1 large, ripe avocado, peeled, pitted and cut in ½-inch dice
1/3 cup diced tomato
2 Tbsp. finely chopped onion
½ tsp. seeded and minced Serrano chile
½ tsp. minced garlic
1 Tbsp. lemon or lime juice
2 Tbsp. chopped cilantro
1/4 tsp. sugar

Directions

Heat a sauté pan over medium-high heat. Place ground beef in pan and cook; season with salt and pepper. Sauté for 3 to 5 minutes until golden brown. Chop mushrooms to approximately the size and texture of ground beef and sauté in a separate pan with 2 tablespoons olive oil for 3 to 5 minutes. Combine mushrooms and meat and set aside.

Heat sauté pan used for ground beef over medium-high heat. Add onions and sauté until golden brown. Add garlic and cook until fragrant. Add the mushroom/beef mixture and ground chili pepper. Sauté  2 to 3 minutes, stirring. Adjust seasoning with salt, pepper and lime juice.

To serve, toss shredded cabbage with salt, pepper, lime juice and cilantro. Place 2 tablespoons of shredded cabbage on a tortilla, and top with 2 tablespoons of mushroom and beef mixture. Top with a generous tablespoon of avocado salsa, and sprinkle with Cotija cheese to taste.

To make Avocado Salsa Verde: Combine all salsa ingredients and refrigerate for at least an hour.

Nutrition Facts

Calories: 270; Total Fat: 12g; Saturated Fat: 3g; Cholesterol: 20mg; Sodium: 70mg; Protein: 11g; Total Carbohydrate: 27g; Dietary Fiber: 4g

Mushroom Bulgogi Tacos (Foodservice portion)

Yields 24 tacos

Serving size: 1 taco

Ingredients

Korean Bulgogi Marinade

Makes 3 cups

1 tablespoon grated fresh ginger

2 teaspoons minced garlic

4 oz. grated pear

½ teaspoon red pepper flakes

½ cup soy sauce

½ cup apple juice

1 lemon, zested and juiced

½ cup packed brown sugar

¼ cup rice wine vinegar

1 oz. thinly sliced green onion

¼ cup hoisin sauce

1 tablespoon toasted sesame seeds

1 tablespoon sesame oil

Quick Kimchee Slaw

Makes 24 oz.

30 oz. shredded Napa cabbage

3 oz. shredded carrot

12 green onions, thinly sliced

1 tablespoon red pepper flakes

1 tablespoon chopped garlic

1 ½ tablespoons kosher salt

3 oz. rice wine vinegar

Taco Filling

3 lb. 12 oz. white button mushrooms, halved

Canola oil

24 (6-inch) flour tortillas

12 oz. panela cheese, crumbled

Thinly sliced jalapenos, for garnish

Fresh cilantro sprigs, for garnish

Toasted sesame seeds, for garnish

Directions

To make the marinade: Whisk together all of the ingredients. Refrigerate. (Note: To use as a dipping sauce, bring the marinade to a simmer, then refrigerate.)

To make the kimchee slaw: Combine the cabbage, carrots, onions, pepper flakes, garlic, and salt. Mix well and put in a colander over a bowl. Refrigerate and allow to drain for 1 hour. Squeeze out the excess juice and put the kimchee in a clean bowl. Stir in the vinegar. Refrigerate until needed. (Note: Keeps only 1 day.)

To make the tacos: Heat a large sauté pan to smoking hot, add a little oil, then a single layer of mushrooms. Allow them to sear for a couple of minutes, then toss and remove to a sheet pan. Repeat with the remaining mushrooms, working in batches.

Return the mushrooms to the pan and add the marinade. Allow the marinade to simmer until it is reduced to almost a glaze. Pour the glazed mushrooms into a hotel pan and hold hot for service.

For each serving, to order: Heat a tortilla over an open flame or on a griddle until it puffs. Place 2 oz. mushrooms on the tortilla, topped with 1 oz. kimchee slaw, ½ oz. panela cheese, several sprigs of cilantro, 4 or 5 slices of jalapeno, and a sprinkle of sesame seeds. Serve immediately.

Family portion

Grilled Portabella Pizzas

Pizzas cooked on the grill are a classic summer menu item, and swapping portabellas for pizza crust makes it a fast and simple dinner solution for busy summer nights.

Yield: 4 servings

Serving Size: 1 portabella cap with sauce and cheese

Ingredients

4 large portabella mushrooms
1 tablespoon olive oil
1/2 cup marinara sauce
1/2 cup part-skim shredded mozzarella (or 2 ounces crumbled feta)

Optional ingredients for seasoning and toppings: fresh basil leaves, sea salt, black pepper; and preferred pizza toppings (e.g., black olives, green peppers, pepperoni, etc.)

Directions

Gently clean portabellas with a damp paper towel. Trim the stems with a paring knife and use a spoon to scrape the dark brown gills from the underside of the cap. (Tip: Save the stems and gills to make mushroom stock.)

Arrange the sauce, cheeses and topping in small bowls and line them up on a work surface.

Brush the underside of the caps with olive oil and grill, oiled side down, for 3 to 4 minutes over a medium-high flame.

Place the caps on the work surface, cooked side facing up, and if desired season with salt and pepper. Spread 1 to 2 tablespoons of sauce around the cap. Go easy on the sauce as the mushrooms will give off liquid when they cook, and too much sauce can make them soggy. Sprinkle with cheese to cover, then add optional toppings if desired such as black olives, fresh basil leaves and green pepper. Gently place back on the grill (toppings facing up) and cook another 3 minutes, or until cheese is melted.

Nutritional Facts

Calories: 120; Total Fat: 7g; Saturated Fat: 2g; Cholesterol: 10mg; Sodium: 290mg; Protein: 6g; Carbohydrates: 8g; Dietary Fiber: 2g

Wonton Pizzas with Asian-Style Mushrooms

Yield: 20 pieces

Serving size: 1 wonton

Ingredients

20 wonton wrappers, cut into rounds (use a cookie cutter) and shallow fried until crispy (these can be made in advance and kept in an airtight container)

4-6 tablespoons mushroom (or vegetable) stock

2 tablespoons fresh ginger, minced

3 medium cloves garlic, minced

1 cup fresh shitake mushrooms, diced

1 cup brown mushrooms, diced

1 cup scallions, sliced finely

2 tablespoons Ponzu

Juice and zest of one lime

Fresh cilantro, to garnish

Directions

Simmer the stock and add the ginger, garlic, mushrooms and scallions.

Season with the ponzu and lime juice, and reduce over a low heat until sauce has just about evaporated.

Add the lime zest and stir to incorporate.

Spoon a teaspoonful of the mushroom mixture onto the fried wonton wrappers and garnish with fresh cilantro.

Filo Purses

Yield: 24 servings

Serving size: 1 filo purse

Ingredients

Olive oil
3 pounds white button mushrooms, quartered
1/4 cup garlic, minced
Salt and pepper, as needed
3 cups white wine
12 medium leeks, white party only, thinly sliced
6 pounds baby artichokes, trimmed, quartered
6 cups water
3/4 cup chopped fresh herbs: oregano, parsley, thyme, chives
12 ounces Asiago cheese, grated
6 ounces Parmesan cheese, grated
48 sheets frozen filo dough, thawed
Unsalted butter, melted, as needed

Directions

In large pan, heat oil and sauté mushrooms, 1 tablespoon garlic, salt and pepper to taste. Cook until mushrooms are golden and tender. Add 1 1/2 cups of wine and cook until pan is nearly dry. Remove from heat, set aside.

In another pan, heat oil and sauté leeks, remaining 3 tablespoons garlic, salt and pepper to taste. Cook until leeks are wilted, adding dash of water if necessary to keep from sticking to pan. Add artichokes, remaining 1 1/2 cups wine, and salt to taste. Cook until pan is nearly dry. Add water, simmer until artichokes are tender. Add mushrooms, cook together for 5 minutes. Drain any excess liquid, set aside to cool. Coarsely chop vegetables and combine with herbs and cheese. Season to taste with salt and pepper.

Working in batches, lay sheets of filo on a work surface and cut in half widthwise. Lay two half sheets horizontally, place two more sheets on top vertically to form a cross. Brush lightly with melted butter and spoon about 2/3 cup filling into center. Gather edges of dough up around filling and twist just above filling to seal, allowing top to fall naturally. Brush outside lightly with butter, including top edges. Place on parchment-lined sheet pan. Repeat until all filling is used. Wrap and refrigerate at this point or bake all of the purses.

To serve: Bake in 375°F oven until golden and crisp, about 35 minutes. Serve immediately.

Portabella Skins

Yield: 4 portions

Serving size: 1 portabella cap with toppings

Ingredients

1 tbs Chives, fresh, minced
1 Tomato, small, seeded and chopped
2 slices Turkey bacon, crisply cooked and crumbled
2 cup Cheddar cheese, reduced-fat shredded
1 tsp Pepper
1 tsp Salt
1 tbs Olive oil
4 Portabella mushrooms
Cooking spray

Directions

Preheat oven to 450° F. Line a baking sheet with foil and spray lightly with cooking spray; set aside. Brush mushroom caps and edges with oil. Sprinkle stem-side with salt and pepper and place, rounded side down, on baking sheet. Divide cheese among mushroom caps and bake 10 minutes or until cheese begins to melt and edges begin to brown. Remove baking sheet from oven and sprinkle bacon, tomato and chives over mushrooms. Return baking sheet to oven and cook an additional 5 minutes, or until cheese is melted and mushrooms are hot. If desired, cut into wedges and serve with toothpicks.

Mushroom and Egg Wrap

Yield: 1

Serving size: 1 wrap

Preparation Time: 3 minutes

Cooking Time: 2 minutes

Ingredients

1/4 cup potato, pepper and onion blend, diced
Pinch of Kosher Salt
1/2 cup white button mushrooms, sliced
1 egg, beaten
2 tablespoons (1/2 ounce) reduced fat cheddar cheese, shredded
Pinch of Black Salt
1/2 teaspoon black pepper, freshly ground (to taste)
1 8-inch flour tortilla
2 tablespoons prepared salsa (optional)

Directions

Place potato, peppers and onion blend in a 2-cup microwavable measuring cup, add salt, loosely cover with plastic wrap and microwave on high for 1 minute, stirring once at the 30-second mark.

Add mushrooms and microwave on high for another minute, stirring at the 30-second mark. Drain off excess liquid before stirring in the egg, then cover. Place tortilla in the microwave too and heat on high for 30 seconds. Remove from microwave and stir in cheese and pepper.

Spoon mixture into warm tortilla and, if using, add the salsa on top. Fold the bottom of the wrap up over the eggs, and then roll the remaining sides around.

Wrap in waxed paper and refrigerate until ready to eat. When ready to serve, place wrap in microwave on high for 45-60 seconds, just until heated through. Grab it and go!

Individually, these wraps will hold in the refrigerator up to 3 days.

NUTRITION FACTS per serving

Calories: 280; Total Fat: 11g; Saturated Fat: 4g; Cholesterol: 195mg; Sodium: 490mg; Protein: 15g; Total Carbohydrate: 29g; Dietary Fiber: 2g

Super Mushroom Veggie Pasta

Yield: 6

Serving size: 2 cups prepared recipe

Preparation Time: 10

Cooking Time: 10

Ingredients

1 14.5-ounce box Barilla Plus spaghetti
2 tablespoons olive oil
1 pound white button mushrooms, sliced
1 red bell pepper, diced
1 large onion, diced
1 cup bite-size broccolini pieces
1 pint grape tomatoes
1/2 cup vegetable broth
1/2 cup prepared pesto
1 cup baby spinach leaves
Freshly grated Parmesan (for garnish)

Directions

Bring a large pot of water to boil and prepare pasta according to package directions.

While water comes to a boil, heat olive oil in large non-stick skillet over medium-high heat. Add a single layer of mushrooms, red bell pepper and onions and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Stir and cook about 5 minutes more to brown mushrooms. Stir in broccolini, tomatoes, broth and pesto. Bring to a simmer, and then stir in spinach and cooked pasta.

Transfer to a serving bowl and sprinkle with Parmesan. Serve