Stir-Fried Chinese Egg Noodles

Ingredients

  • 8 ounces fresh or frozen Chinese egg noodles, thawed
  • 1 tablespoon canola oil
  • 1 cup sliced cremini mushrooms
  • 5 garlic cloves, minced
  • 3 green onions, diagonally sliced
  • 1/4 cup lower-sodium soy sauce
  • 1 tablespoon brown sugar
  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon dark sesame oil
  • 1 tablespoon ketchup
  • 1 tablespoon chile paste (such as sambal oelek)
  • 2 large eggs
  • 2 cups spinach, trimmed

Directions

  1. Cook the egg noodles according to package directions, omitting salt and fat. Drain. Set aside.
  2. Heat a large skillet over medium-high heat. Add canola oil to pan, and swirl to coat. Add mushrooms; sauté 4 minutes, stirring occasionally. Add garlic and green onions; sauté for 1 minute, stirring constantly. Combine soy sauce and the next 5 ingredients (through chile paste), stirring well. Stir soy sauce mixture into mushroom mixture; bring to a boil.
  3. Add noodles to pan; toss to coat. Add eggs; cook 2 minutes or until eggs are set, tossing well. Remove from heat; stir in spinach.
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Lemon Cream Chicken

Ingredients

  • 1/2 cup plus 1 tablespoon all-purpose flour, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 cup butter
  • 1 cup chicken broth
  • 1 cup heavy whipping cream, divided
  • 3 tablespoons lemon juice
  • 1/2 pound sliced fresh mushrooms

Directions

  1. In a shallow bowl, mix 1/2 cup flour, salt and pepper. Dip chicken breasts in flour mixture to coat both sides; shake off excess.
  2. In a large skillet, heat butter over medium heat. Cook chicken in batches until a thermometer reads 165°, 5-7 minutes per side. Remove chicken, reserving drippings in pan.
  3. Add broth to skillet; bring to a boil. Simmer, uncovered, until liquid is reduced to 1/3 cup, about 10 minutes. Stir in 3/4 cup cream, lemon juice and mushrooms; cook over medium-low heat 5 minutes.
  4. In a small bowl, mix the remaining flour and cream until smooth; stir into sauce. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add chicken; heat through.

Pork and Fennel Ragout

Ingredients

  • 1 teaspoon fennel seeds
  • Kosher salt and freshly ground pepper
  • Zest and juice of 1 lemon
  • 3 1-inch-thick boneless pork loin chops (1 pound total),trimmed and sliced into 1/4-inch-wide strips
  • 3 tablespoons all-purpose flour
  • 5 tablespoons chopped fresh parsley
  • 3 tablespoons extra-virgin olive oil
  • 1 cup sliced shallots
  • 1 small fennel bulb, trimmed and chopped
  • 2 tablespoons tomato paste
  • 10 ounces cremini mushrooms, sliced
  • 1 1/2 cups red or white wine

Mariu’s Spaghetti with Meat Sauce

Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup minced onion
  • 1 clove garlic, minced
  • 1/2 cup minced celery
  • 2 tablespoons butter
  • 1 pound lean ground beef
  • 1/2 teaspoon white sugar
  • 1 teaspoon salt
  • 1/2 teaspoon dried mint
  • 6 ounces fresh chopped mushrooms
  • 1 (6 ounce) can tomato paste
  • 2 (10.5 ounce) cans beef broth
  • 2 teaspoons dried basil
  • 1 pound spaghetti
  • 1 teaspoon olive oil
  • 3 tablespoons salt
  • 1 tablespoon chopped fresh parsley, for garnish
  • 1/4 cup grated Romano cheese

Barley Chicken Casserole

Ingredients

  • 4 slices bacon, fat removed and meat finely chopped
  • 1 onion, thinly sliced
  • 2 carrots, diced
  • 12 button mushrooms, quartered
  • 2 1/2 cups chicken stock
  • 1 cup barley
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried parsley
  • 1 bay leaf, crushed
  • Ground black pepper to taste
  • 1 green bell pepper, chopped
  • 4 dark meat chicken pieces

Veggie Burgers with Pomegranate Ketchup

Ingredients

  • 1/2 cup raisins
  • 1/4 cup roasted almonds, chopped
  • 1/2 pound white mushrooms
  • 1 cup steamed shelled edamame
  • 2 1/2 cups cooked green or brown lentils
  • 2 cups cooked Israeli couscous
  • 2 1/2 teaspoons curry powder
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons ground dried porcini
  • Kosher salt
  • 1 1/2 tablespoons canola oil
  • 3 burger buns, split and toasted
  • 1/2 cup ketchup mixed with 1 tablespoon of pomegranate molasses
  • Mesclun greens tossed with lemon juice and sautéed mushrooms, for serving

Warm Pasta Salad with Turkey Sausage

Ingredients

  • 1 cup sliced cremini mushrooms
  • 1 pound spicy turkey sausage, casings removed
  • 3 garlic cloves, minced pinch of dried
  • red pepper flakes
  • 1 cup canned cannellini beans, drained and rinsed
  • 1 large bunch escarole, rinsed and coarsely
  • chopped (about 5 cups)
  • 1 pound Barilla farfalle pasta
  • 1 teaspoon kosher salt, plus more to taste
  • 1⁄2 teaspoon freshly ground black pepper
  • 1⁄4 cup freshly grated Parmesan cheese
  • 3 tablespoons olive oil