Besides these written
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| yankee_pot_roast_1.docx |
| turkey_meatballs.docx |
Sun-Dried Tomato Pesto
prep time; 15 min
Ingredients;
1 jar sun-dried tomatoes w/pinenuts
2 cloves garlic
1/2 C fresh basil
1/2 C fresh Italian parsley
1/4-1/2 C red wine
Olive oil as needed
1/2 C fresh grated Parmesan cheese
Place everything except oil and cheese into blender/processor and mix until coarse yet blended. Add oil as it blends to the right consistency. That would be thick but fluidy. (I know, I know, I just made that word up). Place into bowl, add in the cheese and mix it in.
Toss onto pasta or any meat or veggie dish you like.
Boy, this is good!
prep time; 15 min
Ingredients;
1 jar sun-dried tomatoes w/pinenuts
2 cloves garlic
1/2 C fresh basil
1/2 C fresh Italian parsley
1/4-1/2 C red wine
Olive oil as needed
1/2 C fresh grated Parmesan cheese
Place everything except oil and cheese into blender/processor and mix until coarse yet blended. Add oil as it blends to the right consistency. That would be thick but fluidy. (I know, I know, I just made that word up). Place into bowl, add in the cheese and mix it in.
Toss onto pasta or any meat or veggie dish you like.
Boy, this is good!
Cream of Mushroom Soup
This does take a bit of prep time but it is oh so worth it.
Veggie Mushroom Stock
1 tbs. olive oil
1 tbs. unsalted butter*
Stems of mushrooms chopped
1 C onion (I like red onion) chopped
2 sm-med carrots chopped
1-2 cloves garlic chopped
1 sprig fresh thyme (from my garden!)
1 tsp kosher salt
½ tsp fresh ground pepper
Soup Base
15 oz. variety of mushrooms Shitake, Portobello, etc.
1 stick butter
¼ C all-purpose flour
1 C White Wine (I use Dry Vermouth)
1 tsp thyme leaves
1 C ½ & ½
1 C heavy cream
1 ½ tsp Salt & 1 tsp Pepper
Cook all of the stock ingredients in large pot/Dutch oven on med low heat for 10-15 minutes or veggies are soft. Add 6 C of water, bring to a boil. Reduce the heat and simmer for 30 minutes uncovered. When finished, strain broth which should yield you about 4 ½ C broth. Set aside.
Chop 5oz. ea. of mushrooms I use Shitake, Portobello’s and baby Bello’s, into ¼ in. pieces. Melt ¼ lb. butter (1 stick) in large pot. Add chopped mushrooms and sauté for 10 minutes. Stir in flour and cook for 1 min. Add wine being sure to scrape bottom of pot, 1 min. Add mushroom stock and thyme leaves, salt & pepper. Reduce the heat & simmer for about 15 min. Add milk mixture and heat through. Don’t allow it to burn. Enjoy!
*if you don’t have unsalted butter, go ahead & use salted butter but be careful when adding more salt. Scale it back some.
This does take a bit of prep time but it is oh so worth it.
Veggie Mushroom Stock
1 tbs. olive oil
1 tbs. unsalted butter*
Stems of mushrooms chopped
1 C onion (I like red onion) chopped
2 sm-med carrots chopped
1-2 cloves garlic chopped
1 sprig fresh thyme (from my garden!)
1 tsp kosher salt
½ tsp fresh ground pepper
Soup Base
15 oz. variety of mushrooms Shitake, Portobello, etc.
1 stick butter
¼ C all-purpose flour
1 C White Wine (I use Dry Vermouth)
1 tsp thyme leaves
1 C ½ & ½
1 C heavy cream
1 ½ tsp Salt & 1 tsp Pepper
Cook all of the stock ingredients in large pot/Dutch oven on med low heat for 10-15 minutes or veggies are soft. Add 6 C of water, bring to a boil. Reduce the heat and simmer for 30 minutes uncovered. When finished, strain broth which should yield you about 4 ½ C broth. Set aside.
Chop 5oz. ea. of mushrooms I use Shitake, Portobello’s and baby Bello’s, into ¼ in. pieces. Melt ¼ lb. butter (1 stick) in large pot. Add chopped mushrooms and sauté for 10 minutes. Stir in flour and cook for 1 min. Add wine being sure to scrape bottom of pot, 1 min. Add mushroom stock and thyme leaves, salt & pepper. Reduce the heat & simmer for about 15 min. Add milk mixture and heat through. Don’t allow it to burn. Enjoy!
*if you don’t have unsalted butter, go ahead & use salted butter but be careful when adding more salt. Scale it back some.
