Spaghetti Bolognese with Mushrooms

In keeping with resolutions to live well, we bring you an easy-to-make dish to fuel your workout sessions. Pasta, in general, is a favorite of runners to “carb-load” in preparation for races, and this bolognese with mushroom sauce is a delicious way to get your fix. Bolognese is a meat-based sauce originally from Italy, and typically contains beef, but here I have substituted lean ground turkey for beef. For vegetarian version, you can use a plant-based protein substitute, such as MorningStar Farms Grillers Crumbles (though these aren’t necessarily “healthier”), paneer, or baked tofu. Also, because I love mushrooms and would eat them with almost any meal if I could, I always put sliced fresh mushrooms in this sauce. For noodles, I used a mix of angel-hair pasta and whole wheat thin spaghetti, but the great thing about a sauce like this is that you can serve it over pretty much any type of noodle you like - even use it for a lasagna!

 

Ingredients: (serves 6-8)

1-1.5 lbs ground turkey (or beef)

1 15oz can no-salt-added petite diced tomatoes

8oz can no-salt-added tomato sauce

4oz can tomato paste

8oz mushrooms, sliced

~¼ cup minced onions

4-6 cloves garlic, minced

~1tsp oregano (I used dried, but fresh would be even better)

~1tsp ground thyme

~1tsp ground sage

~1tsp ground marjoram

Salt, pepper to taste


Brown the meat in a pan over med-hi heat (no oil necessary - there will be enough fat from the meat). Add the mushrooms and onions and cook until they are soft and most of the released liquid has cooked off. Season with garlic, oregano, thyme, sage, marjoram, salt, pepper, adjusting quantities to taste. Stir in tomatoes, tomato sauce, and tomato paste. Turn heat to med-lo and simmer for 15-20 minutes. Serve over noodles and top with grated or shredded Parmesan cheese. Pairs well with a glass of Merlot or Cabernet Sauvignon - not recommended before a work-out :-)

 

~ Karla

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Mushroom Asparagus Quiche

What can I say about quiche that hasn’t already been said? It’s an easy-to-make dish, it can be customized however you like, and, with its filling of eggs, milk (or cream), and cheese, it is substantial enough to satisfy just about anyone. You can get super creative with assembling the various ingredients and produce works of art, but even fledgeling foodies can prepare a quiche that looks and tastes delicious. The main fillers in this quiche are mushroom and asparagus - which is a fairly misunderstood and underappreciated vegetable! For other tips and suggestions on how to cook asparagus, please visit our friends at Quick Easy Cook. Their blog is teeming with information on subjects ranging from kitchen utensils to specific ingredients and foods to chef apparel (think comfortable shoes!) - and has a plethora of quick and easy healthy recipes that even novice cooks can master.

Okay, back to the quiche - here's a simple dice-and-dump recipe for a hearty breakfast, lunch, or dinner!

 

Ingredients: (serves 6-8)

~8 asparagus spears

~4oz mushrooms

4 eggs

1 cup milk (I used 1%)

~1 cup + 3 TBSP shredded cheddar cheese

~2-3 cloves garlic, minced

Pepper, salt, paprika to taste

1 pie crust

Heat oven to 350°F.

Beat eggs in a bowl. Add milk and spices and mix well. Finely chop the asparagus and mushrooms.

 

Toss the chopped mushroom and asparagus with 1 cup of shredded cheese. Place pie crust in a 9” pie pan, spread veggie-cheese mixture into the pie crust, then pour in the egg-milk mixture. Sprinkle the remaining shredded cheese on top.

Bake 40-50 minutes, until a toothpick inserted in the center comes out clean. Let the quiche cool for 5-10 minutes, then dig in!

 

~ Karla

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Healthy Broth Sautéed Mushrooms

Mushrooms are generally on my weekly shopping list, and I like to incorporate them in various dishes such as quiches, crepes, curries etc. But if I am able to get my hands on beautiful fresh wild mushrooms, I prefer to cook them without a lot of additional ingredients to let their flavor really come through. Some of the best ways to do that are to stir fry or sauté the mushrooms by themselves or along with some vegetables.

I love stir-frys and simple sautés. These are quick ways to prepare veggies without cooking out all of their nutrients, while boosting flavor with seasoning and softening the vegetables just enough. However, these techniques generally involve using heated oil, thus bringing down the overall nutritional value. That’s where the water or broth sauté method saves the day!

Before I jump into how this sautéeing technique works, let’s take a look at a few cooking methods. Moist-heat cooking methods such as boiling, steaming, poaching etc. use a medium such as water, broth or steam where the pressure and temperature of the medium enables the cooking process. These are great for preserving the ingredient flavors and getting a uniform cook. However if a crispy texture or nice caramelization is desired, generally dry cooking methods using air or oil/fat are used. Sautéeing, frying, grilling, roasting etc. fall under this category. Some of these methods make use of heat transfer via conduction from the cooking vessel in addition to the heat from the cooking medium.

For the broth based sauté method, the idea is to start with a little bit of liquid in the pan, get it nice and hot before adding the vegetables, and keep deglazing the pan with the liquid as needed while tossing the vegetables as they cook. So this is kind of a combination technique using the oil free benefits of moist-heat cooking while using the conduction from the pan for browning the vegetables if desired. This method works best in a non-stick pan, but I have used cast iron skillets without any issues, especially if I’m not looking for a lot of crispiness or caramelization.

Ingredients: (Serves 2)

8 oz mushrooms (I used Oyster and Shiitake)

½ - 1 tsp freshly grated ginger

1-2 Bay leaves

Vegetable broth/stock or water (preferably homemade without added salt)

Salt, crushed black pepper

Heat ~2 Tbsp broth in a pan over medium-high heat. Once it starts to simmer, add bay leaf and garlic. Let the flavors get infused for a minute or so, adding more broth (~1 Tbsp at a time) as needed.

Add the mushrooms when there is enough liquid in the pan to completely coat the bottom in a thin layer and it is simmering. Toss the mushrooms to coat with the broth, cover and cook for ~1 minute to let the them sweat. Remove lid, add more broth if the pan is getting dry and continue to cook uncovered for a couple minutes. I ended up using about ⅓ cup broth by the time the mushrooms were cooked, but this will depend on the type of pan, heat intensity and the mushrooms (or any vegetables) that you’re using. Season with salt & pepper, and add any other seasoning, herbs of your choice. Toss well and take the pan off the heat.

Discard bay leaves and serve warm as a delicious side! I served these sautéed mushrooms with simple mashed potatoes - mash boiled red potatoes (with skin) while still hot, add skim milk, butter (optional) to soften, and season with salt & pepper.

These are also a wonderful addition to pasta or salads.

~Gayatri

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Quinoa Crepes with Creamy Mushroom Filling

Quinoa is a wonder food, rich in protein, providing all essential amino acids and is a good source of potassium. I try to include it in my diet as much as I can in the form of salads, stir fry and even soups. It’s easy to cook and so versatile that you can change up the flavors as you wish. Last week I cooked a large batch of red quinoa to make a salad for a potluck, and made sure to leave some aside to use in another dish. Instead of the usual stir fry or soup, thought I’d get a bit creative - here’s a recipe for crepes made with cooked quinoa and chickpeas for an additional protein boost.

Ingredients:

For the crepes (makes ~6 crepes)

1 cup cooked quinoa (I used red quinoa)

½-¾ cup cooked chickpeas (or canned)

2 Tbsp plain yogurt or sour cream

1 Tbsp parsley/cilantro (optional)

Salt

Paprika (optional)

Water

For the filling

8 oz mushrooms, sliced

1 medium onion, chopped

¼-½ cup shredded carrots

1 clove of garlic, minced (or garlic powder)

⅛ tsp ground nutmeg

2 tsp flour (I used wheat flour)

Salt

Pepper

1-2 tsp oil

~½ cup milk

Combine all the ingredients for the crepes except water in a food processor. Add about ¼ cup of water and blend to a puree. Add more water as required until you get a crepe batter consistency.

In a nonstick pan over medium heat, add a few drops of oil/butter. Pour a ¼ cup of batter and move the pan around to quickly spread the batter. Cover and cook for a couple minutes until lightly browned on the bottom. Gently lift the crepe and flip it over. Add a couple more drops of oil/butter from the sides if required. Cook uncovered for another minute or so until it is completely cooked, and crispy to your liking.

For the filling, heat oil over medium heat. Add the onions, mushrooms, carrots and garlic. Saute for 2-3 minutes. Add nutmeg and season with salt and pepper. Once onions begin to brown a little, add the flour and mix well to combine. Let the flour roast for a minute, and then slowly add milk - a couple tablespoons at a time, until it forms a creamy base for the filling. Season with additional salt, pepper if required.

Transfer a cooked crepe to a plate by flipping it over so that the side that was cooked last is facing up. Spoon some of the filling along the center of the crepe and fold the sides up and over, similar to an enchilada. Repeat with the remaining crepes. Serve hot, garnished with chopped parsley.

Alternate assembly: While making the crepes, sprinkle some shredded cheese (I used a pizza cheese blend) after flipping the crepe. Place the crepe cheese side up on a plate, spread some filling and sprinkle chopped parsley. Repeat with another 3-4 crepes. Slice and serve!

~Gayatri

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Posted by The Cooks of Cake and Kindness on Thursday, December 3, 2015

Lazy Varenyky

Last summer I had posted a recipe for Ukrainian dumplings called Varenyky. These are delicate flour pillows with sweet or savory fillings, my favorite being a potato and mushroom filling. Typically these are boiled and served with pan fried onions, and sour cream. The preparation for this delicious treat is well worth the effort, and you can make a big batch and freeze some for later. However, I often find myself longing for varenyky with none left in the freezer and not enough time on hand to make them. That's when I turn to a much simpler version - the lazy varenyky. No, I’m not making up the name. I found some recipes (even written in Ukrainian - so they must be authentic) that call this лінивий вареники (pronounced: linyvyy varenyky - meaning: lazy dumplings). These are very similar to gnocchi, but do not contain any eggs and lack the sophistication of shaping each one nicely as gnocchi typically are. Several varenyky recipes also call for eggs in the dough, but I find the dough without eggs to be lighter. So, I decided to make my lazy version also without eggs.

Ingredients:

3 medium size potatoes

2-4 oz mushrooms, finely chopped (I like the taste a lot so I used about 4 oz, but if you’re not a big fan, reduce the amount or eliminate altogether)

1 tsp oil

¾ - 1 cup flour + more for dusting

Topping:

~1/2 cup chopped onion

~1-2 tbsp oil

~1 tsp flour

Sour cream

Parsley, chopped

Boil the potatoes; peel and mash them until very soft. Fry chopped mushroom in oil until they have released most of their moisture & reduced to half the original volume. Mix the mushrooms with the mashed potatoes. Season with salt and pepper to taste.
 

While the potatoes are boiling, prepare the onion topping. This should be ready before the varenyky are cooked so you can coat them with the topping while they’re still hot. Fry the onions in oil over medium heat until golden brown. Add the flour and continue to fry for another minute before taking the pan off the heat.

 

To make the dough, add ½ cup of flour to the potatoes and mushroom mixture and knead into a soft dough. Keep adding a couple tablespoonfuls of flour until the mixture is no longer very sticky (it should still be soft). I ended up using just under 1 cup of flour to make the dough. Do not add extra salt to the dough because it will be boiled in salted water later.
 

Divide the dough into smaller portions and using your hands roll them out into long cylinders about 1” in diameter. Using a sharp knife cut pieces about ¾-1” in diameter. The size really doesn’t matter as long as you keep it consistent, otherwise they won’t cook at the same speed.

Heat water in a large pot over high heat. Add salt to the water just like you would for cooking pasta. Once the water comes to a rolling boil, add some of the lazy varenyky. The number will depend on your pot - just make sure you don’t crowd them too much. These literally take a couple minutes to cook, so keep a close eye on them and take them out when you see them floating at the top. It can be hard to see them floating when the water is boiling, so I take the pot off the heat and let the water simmer down for a few seconds so I can see whether the varenyky are still below the water surface or floating at the top.

Once they are cooked, immediately transfer them to a big bowl, and mix well with the onion topping, then serve garnished with chopped parsley.

Another delicious option is to pan fry the boiled varenyky with a little bit of butter until they’re golden brown. Either way you serve them, don’t forget to add a dollop of sour cream, without which any Ukrainian dish is incomplete!

~Gayatri

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Posted by The Cooks of Cake and Kindness on Monday, November 16, 2015

Potato, Mushroom and Kale Hash

Kale, like most greens, is an acquired taste. I don’t really like it as much raw, but cooked (or steamed) kale tastes great. It is sturdier than some other greens (such as spinach) so it holds a nice texture and doesn’t wilt as quickly when cooked. It can be paired with almost any ingredients you might have in the pantry, thus making any dish healthier! This leafy green vegetable is full of vitamins, low in saturated fat and cholesterol, and a good source of fiber, protein, and some of the essential dietary minerals.

Now, if you’re sold on eating kale, look no further for a simple and delicious potato hash recipe with mushrooms and kale.

Ingredients (~2-3 servings)

1 medium potato - peeled & cubed (I used Yukon gold, but other varieties would also work)

1 medium sweet potato - peeled & cubed (You could use just one kind of potato)

1-2 garlic cloves - minced

½ onion - chopped

~6 oz mushrooms - chopped or sliced

3 large kale leaves - stem removed and roughly chopped (Can use spinach)

2-3 tsp olive oil (or other oil of your choice)

Salt, black pepper to taste

Boil the potatoes with some salt until tender but not completely cooked. Drain and set them aside.

Heat oil and saute garlic, and onions over medium heat for a minute. Add the potatoes and mushrooms and cook uncovered, stirring occasionally, until the potatoes are cooked through and are starting to brown. Add the kale leaves, season with salt & pepper, stir and cook for another minute or two until the kale leaves are wilted.

Serve warm as a side, or make a meal by adding a poached or fried egg on top.

~Gayatri

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Posted by The Cooks of Cake and Kindness on Wednesday, September 2, 2015

Chicken Strudel

Many years ago, when my sister and I were still in high school, the head chef at the office where my mom worked would have these delectable chicken strudels for sale around the holidays. It became a tradition to stock the freezer full of them to savor through the holiday season, and when the chef moved on to a different venture, we were supremely disappointed to no longer have access to his culinary masterpiece. Thankfully, my mom got her hands on a recipe! While this version doesn’t exactly replicate the holiday favorite, it is wonderfully delicious in its own right.

 

 

Ingredients: (makes 2 strudels, about 4-6 servings)

~1.5 lbs chicken breast, cooked and shredded or chopped

2 9” pie crusts

~8 asparagus spears, chopped roughly into 1-inch pieces

~8 oz spinach

~8 oz mushrooms, sliced

Sliced Provolone or Havarti cheese (about 6-8 deli slices each, depending on size)

Paprika, garlic, pepper for seasoning

Margarine or butter (optional)

 

Note: Refer to our goulash or spinach mushroom lasagna for instructions on how to cook the chicken breast so it is flavorful and juicy. For a vegetarian option, replace the chicken with seitan or firm tofu, or add more veggies such as broccoli and cauliflower.

 

Heat oven to 375F.

 

Divide spinach, mushrooms, chicken, and asparagus in half. Roll out the pie crusts. On one side of each crust, layer spinach, chicken, mushrooms, and asparagus, then top with the cheese slices. Fold over the other side of the pie crust and crimp the edges together, similar to a calzone. If desired, brush melted margarine or butter on top for a golden-brown crust (I generally skip this step).

 

 

Bake for about 30 minutes until the edges turn golden brown and cheese starts oozing out (yumm!).

 

 

Let cool, then slice and enjoy!

 

~Karla


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Posted by The Cooks of Cake and Kindness on Monday, August 3, 2015

Wild rice with mushrooms

Wild rice is so flavorful that it makes a good side dish on its own, but the nutty, earthy flavors of the rice also pair really well with mushrooms. This dish can be made with white/brown rice as well - long grain preferably. Soaking and lightly toasting the rice helps speed up the cooking, and also makes the rice less sticky.

Ingredients (~ 6 servings)

1.5 cups wild rice - uncooked

1 medium onion - chopped

2 cloves of garlic - minced

2 cups mushrooms - chopped (I used Portobello)

1-2 tsp oil/butter

salt, pepper

3-4 cups of hot water (or vegetable stock) - for cooking rice

Water for soaking rice

Rinse the rice and soak it in water for 15-20 minutes.

Heat oil over medium-high heat. Add onions and garlic, saute for a minute. Add mushrooms and saute for a few more minutes until the liquid from the mushrooms starts to evaporate.

Drain the rice and add it to the pan. Saute for a minute or two until most of the liquid has either been soaked up or evaporated and the rice looks slightly toasted (do not burn it). Add 3 cups of water, and season with salt and pepper. Let it come to a boil. Reduce heat to medium, cover and cook for ~20-30 minutes until rice is completely cooked.

While rice is cooking, check periodically and add more water if required. Also check seasoning and adjust salt, pepper to taste.

Serve hot as a side, or as a main dish topped with a fried egg, and a salad.

~Gayatri


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Posted by The Cooks of Cake and Kindness on Thursday, July 2, 2015