Tag: tomato

Mushroom Stroganoff


A quick and easy meal, perfect for Meatless Mondays! A combination of Shiitake, Baby Portabella and Cremini mushrooms with noodles in a light creamy sauce.

I played around with Mushroom Stroganoff a few times last week (until we were sick of it) for a Meatless Monday option. Now don’t get me wrong, I love Beef Stroganoff, so for me it was a challenge to get the flavor of the beef without using any meat as well as keeping it creamy yet light. The bonus of making it without the beef is that you can eat more for less calories and fat.

Using a variety of mushrooms gave nice textures and flavor and the Worcestershire sauce and tomato paste helped give me some of that beef flavor I was looking for. I love Ronzoni Smart Taste noodles, I think they have the best taste but No-yolk and Healthy Harvest are also good options.

As a kid, I always topped my Stroganoff with grated Parmesan cheese. This is completely optional, but I personally think it makes any noodle dish go from good to great. Hope you enjoy!

Mushroom Stroganoff
gordon-ramsay-recipe.com
Servings: 4 • Serving Size: 1 1/2 cups • Old Points: 5 pts • Points+: 7 pts
Calories: 268 • Fat: 3.5 g • Carbs: 52.5 g • Fiber: 7 g • Protein: 12.5 g • Sugar: 4.5 g
Sodium: 312 (without salt)

Ingredients:

  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 2 tbsp unbleached all-purpose flour
  • 2 cups fat-free, less-sodium vegetable broth (or beef if you’re a carnivore)
  • 1 tbsp Worcestershire sauce
  • 1 tsp tomato paste
  • 5 oz sliced Cremini mushrooms
  • 8 oz sliced baby Bella mushrooms
  • 3.5 oz Shiitake mushrooms
  • 1/4 tsp thyme
  • salt and pepper to taste
  • 2 tbsp white wine or sherry
  • 1/4 cup reduced-fat sour cream
  • 8 oz uncooked noodles (Ronzoni Smart Taste, Healthy Harvest or No-Yolk)
  • 1 tbsp minced fresh flat-leaf parsley for garnish

Directions:

Cook noodles in a pot of salted water according to package directions, I like to under-cook them a bit so I can mix it with the sauce and let it finish cooking.

Meanwhile, while the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat. Melt butter over medium heat and add onions to the pan. Cook 2 – 3 minutes over medium-low heat.

Add flour; stir with a wooden spoon for 30 seconds. Gradually add broth, Worcestershire sauce, and tomato paste, stirring constantly. Add mushrooms, thyme, salt and pepper; stir and cook 4-5 minutes or until thickened and bubbly, stirring constantly.

Add wine; bring to a boil, reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds. Stir in sour cream; add noodles, mix well and garnish with parsley if desired.

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Italian Chili

Italian Chili

by Pam on September 9, 2012

We finally had a cool day today in Portland.  It was cloudy, cool, and a much needed break from the heat! I found a recipe at The Slow Roasted Italian[1] that looked and sounded perfect! It had a wonderful chili flavor with an Italian twist.  It smelled amazing while it simmered on the stove all afternoon and tasted even better.  My daughter, who does not like chili, actually liked this and nearly ate her whole bowl full.  My son loved it and asked for leftovers for his school lunch tomorrow.  My husband and I both really liked it too and I look forward to eating the leftovers this week. Thanks for the great recipe Donna.

Side Note:  Use a potato masher to break up the ground beef and Italian sausage quickly and easily into crumbles.

Heat the olive oil in a large Dutch oven over medium heat.  Add the ground beef and the turkey Italian sausage, removed from casings, into the Dutch oven.  Use a potato masher to break up the meat into crumbles.  Add the chili powder, dried basil, oregano, cumin, crushed red pepper, sea salt and freshly cracked pepper, to taste; cook stirring occasionally for 2-3 minutes.  Add the diced onion, bell pepper, and garlic to the meat crumbles; cook, stirring occasionally, for 3-4 minutes.  Add the diced tomatoes, tomato sauce, chili beans with sauce, and drained kidney beans.  Cover with a lid then lower the heat to low simmer.  Cook, stirring occasionally, for 2-3 hours.  Taste the chili and re-season if desired.

Ladle into bowls then top with shredded Parmesan cheese.  Serve immediately.  Enjoy.

Print[2]



Italian Chili




Yield: 12

Prep Time: 10 min.

Cook Time: 2-3 hours



Ingredients:

1 tsp olive oil
1 lb lean ground beef (I used 90/10)
1 lb turkey Italian sausage, removed from casings
1 tsp chili powder
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried cumin
Sea salt and freshly cracked pepper, to taste
1 sweet yellow onion, diced
1 red bell pepper, diced
5 cloves of garlic, minced
2 15oz cans of diced tomatoes
1 10oz and 1 8oz cans of tomato sauce
2 15oz cans of chili beans with sauce
1 15oz can of kidney beans, rinsed and drained
Parmesan cheese, shredded

Directions:

Side Note: Use a potato masher to break up the ground beef and Italian sausage quickly and easily into crumbles.

Heat the olive oil in a large Dutch oven over medium heat. Add the ground beef and the turkey Italian sausage, removed from casings, into the Dutch oven. Use a potato masher to break up the meat into crumbles. Add the chili powder, dried basil, oregano, cumin, crushed red pepper, sea salt and freshly cracked pepper, to taste; cook stirring occasionally for 2-3 minutes. Add the diced onion, bell pepper, and garlic to the meat crumbles; cook, stirring occasionally, for 3-4 minutes. Add the diced tomatoes, tomato sauce, chili beans with sauce, and drained kidney beans. Cover with a lid then lower the heat to low simmer. Cook, stirring occasionally, for 2-3 hours. Taste the chili and re-season if desired.

Ladle into bowls then top with shredded Parmesan cheese. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by The Slow Roasted Italian

 

 

References

  1. ^ The Slow Roasted Italian (theslowroasteditalian.blogspot.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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