Mushroom & Shrimp Noodle Bowls

MUSHROOM & SHRIMP NOODLE BOWLS

salt and pepper
1 lb spaghetti noodles
3 Tblsp ged oil
3/4 lb mixed mushrooms, thinly sliced
1/4 head savory cabbage, shredded
1 bunch scallions, thinly sliced
3-4 cloves garlic, minced
1 piece (1-inch) fresh ginger, grated
1 lb shelled and deveined medium shrimp
1 tsp Chinese five-spice pwoder
2 cups vegetable or chicken stock
1/4 cup tamari

• Cook noodles according to package directions. Drain.
• White pasta is working, in a large skillet, heat the oil over high heat. Add mushrooms and stir-fry until browned, 3 to 4 minutes. Add the cabbage, scallions, garlic and ginger; season with pepper. Stir-fry for 2-3 minutes.
• Add the shrimp and season with the 5-spice powder. Stir-fry until the shrimp are pink and firm, about 2 minutes. Stir in the veg (or chicken) stock and tamari. Lower the heat to medium and cook through.
• Transfer the pasta to bowls. Ladle in the shrimp mixture and sauce. Serve immediately.

recipe from Rachel Ray Magazine April 2013

FBF: Rainbow Farfalla

FLASH-BACK FRIDAY

RAINBOW FARFALLA

click on image to see full post from 8/30/11

Portobello Lamb Chops

PORTOBELLO LAMP CHOPS

3/4 cup peach preserves
1 tblsp balsamic vinegar
1/4 tsp pepper
1/8 tsp salt
4 lamb chops
1/4 cup olive oil
1 tsp dried rosemary, crushed
4 large portobello mushrooms

• In small bowl, combine the first four ingredients. our 1/3 cup of marinade into large resealable plastic bag; add lamb chops. Seal bag and turn to coat; refrigerate for 1-4 hours. Cover and refrigerate remaining marinade.
• In small bowl, combine oil and rosemary; brush over mushrooms.
• Grease grill rack and grill lamb chops and mushrooms, uncovered, over medium heat for 8-10 minutes each side. 
• Baste frequently with reserved marinade.
• Make sure meat reaches 145 degrees for medium, 160 degrees medium and 170 for well done.
• Slice mushrooms and serve with lamb chops.

Risotto with Prosciutto, Mushrooms and Peas

When I saw this recipe, I immediately knew I had to try. It has all the stuff I love. The recipe calls for Mascarpone, but if you can't find it, I have a recipe below for a wonderful substitute!

RISOTTO with PROSCIUTTO, 

MUSHROOMS & PEAS

Ingredients:

6-8 cups chicken broth

4 tblsp butter, divided

3 tblsp extra virgin olive oil (EVOO), divided

1 yellow onion, minced

1 garlic clove, minced

1 lb mushrooms, sliced

2 cups Arborio rice

10 oz frozen peas, defrosted

1/2 cup rich and creamy Mascarpone

1/2 cup grated Parmigiano Reggiano, plus shaving for garnish

8 oz prosciutto (about 12 slices), each slice cut into 3 long pieces (reserve a few pieces for garnish)

3 tblsp chopped fresh parsley

salt & pepper

Directions:

• In a saucepan, bring chicken broth to a boil, then reduce to a simmer. [be careful, it will overflow in a flash!]
• In a dutch oven, heat 2 tablespoons butter and 2 tablespoons EVOO over medium-high heat. Add onions and garlic; saute until soft, then remove from the pan and set aside. Add 2 tablespoons butter and 1 tablespoon EVOO to the pan. Add the mushrooms and saute until soft and just brown. Set aside with the onions and mushrooms.
• Add rice to the pan, stirring constantly to prevent sticking. Add a large ladleful of hot chicken broth, reduce the heat to medium-low, and cook, stirring, until all the liquid is absorbed. Continue the process, adding broth one ladleful at a time. After 20 minutes, add peas, mushrooms and onions. Continue to add broth and cook until the rice is tender.
• Remove the pan from the heat. Stir in Mascarpone, grated cheese and prosciutto. Add parsley and salt and pepper to taste.
• Transfer to a serving dish. Garish with shaved Parm cheese and reserves prosciutto. Serve Immediatly.
• Serves 4-6.

Substitute for the Mascarpone cheese:

1/4 cup heavy whipping cream

2-1/2 tablespoons sour cream

8 oz cream cheese (not the lowfat)

Recipe derived from "A Decade of Cooking The Costco Way" recipe book

Chicken Cacciatore

CHICKEN CACCIATORE

Mix together in a small bowl:
1/4 cup flour
1/2 teaspoon ground black pepper
1 teaspoon salt
Cut in small 1-inch cubes
1 lb skinless, boneless chicken breasts
Coat chicken with flour mixture.
Heat in large skillet over medium high heat:
2 tablespoons olive oil
Add chicken and cook and stir for 5 minutes until lightly browned. Remove chicken from skillet.
Heat in same skillet:
1 tablespoon olive oil
Add:
8 oz thinly sliced fresh mushrooms
1 medium onion, coursely chopped
1 medium green bell pepper, cut into thin strips
Cook and stir for 5 minutes, or until tender.

Stir in:
14 oz can diced tomatoes, undrained
8 oz can tomato sauce
1 teaspoon minced garlic
1 teaspoon crushed majoram
1/2 teaspoon dried oregano leaves
1/2 teaspoon crushed rosemary leaves
1/2 teaspoon thyme leaves
Bring to boil, frequently stirring.
Return chicken to skillet, cover and cook for 5 minutes.
Serve over cooked pasta or rice.

Enjoy!

My kids love helping me cook, and this is a great dish for them to lend a helping hand. Of course, be careful around the heat!

Chicken Marsala

CHICKEN MARSALA

In a small bowl, mix together:
1 teaspoon minced garlic
1 tsp marjoram leaves
1 teaspoon minced onions
1/2 teaspoon course ground black pepper
1/2 teaspoon salt
1/3 cup flour
Reserve 1 tablespoon of flour mixture.

Coat with remaining flour mixture:
4 boneless, skinless chicken breasts

In a large skillet over med-high heat
2 tablespoons butter
2 tablespoons vegetable oil
Add chicken and cook for 3 minutes on each side, or until golden brown.Remove from heat.

In hot skillet, add and cook for 5 minutes or until tender
8 ounce sliced mushrooms

Mix in and heat to a boil
1/2 cup chicken broth
3/4 cup Marsala wine
1 tablespoon butter

1 teaspoon basil dry leaves
Cook for 2 minutes or until sauce is slightly thickened.

Spoon sauce over chicken, sprinkle over top
3/4 teaspoon dried parsley flakes
and serve warm.