Category Archives: Stew/Soup

Spinach Almond Stuffed Mushrooms

Standard

Image

After work yesterday I had a fun trip to town to do some shopping at the Salvage Store. This is a great place that sells dented, overstock and almost expired products. I know some people have issues with shopping for food at these kind of stores, but I have no hangups at all. It is a great place for food shopping for cheap! All you have to do is take the time to look at the dates on packages. Being that I spend extra time looking at sodium content anyways, I don’t find it cumbersome at all to check dates if it means I get good deals.

One of the things I love about our local Salvage store is that they have a produce section. Every Wednesday they get in various vegetables, bags of salad, fruit, and yogurts. It is always different items, so it is hit and miss as to if they will have things I want or need.  This week was a great week! They had tons of packages of spinach for 99 cents each, 3lb bags of apples 2 for $3, and 5 lb boxes of mushrooms for $3! I also scored crumpets that I like to toast for breakfast, that have only 90 calories and 100mg sodium. Great alternative to english muffins. The freezer section was also a wealth of Steamables, microwave veggies and rices., I am fully stocked with white rice, peas, corn, and brussel sprouts that will be easy to toss in the microwave at work or on the inevitable nights i work late.

Since I now had 5lbs of mushrooms to contend with, it quickly became a day of cooking mushroom dishes! I did a wonderful pot of mushroom vegetable soup. I used low sodium vegetable stock, all spice and coconut milk to make a great broth with a lovely asian flavor, added snap peas, baby carrots, and large chunks of mushrooms. Simmered for 2 hours and added a whole bag of kelp noodles. This whole pot of soup only used about one pound of the mushrooms, so I moved on to a fun new stuffed mushroom!

Spinach, Bell Pepper, Almond Stuffed Mushroom.

Image

I started with 1 tbsp unsalted butter, 1 cup chopped vidalia onion, 3 tbsp chopped garlic. Saute the onions and garlic in a skillet until nicely browned.

Image

Remove tops and seeds from approx 10 mini sweet bell peppers and chop or put in a food chopper to get a fine chop texture.Add to the skillet of garlic and onion and continue to saute. While this is cooking wash and remove the stems of mushrooms. My mushrooms are father large so I used 24 of them. If you have smaller button mushrooms you can prep as many as you want to and adjust the mixture accordingly.

I placed the mushroom stems and 1 1/2 cups of raw unsalted almond slivers in the food processor and make a fine ground. Place in a bowl and put to the side.

Add 3 cups fresh spinach in the skillet with the onion and pepper mix and cover to let the spinach heat and begin to wilt. You can also stir it all together to speed the wilting process. When the first 3 cups have wilted and there is room in the skillet add another 3 cups of spinach and repeat the wilting process.

While the spinach is cooking, mix 1/4 cup grated Parmesan cheese, 1/8 cup salt free herb seasoning mix, 1 1/5 cups matzo crumbs (i use matzo farfel because it is sodium free, you can use bread crumbs or panko if you like). Grind in the food processor to a fine crumb mixture and put in the bowl with the ground mushroom and almonds.

Add the hot spinach and pepper mix to the bowl and mix all the ingredients together to make a nice stuffing texture..

Image

Use a spoon ans generously stuff your clean mushroom caps and place in a casserole dish, I made a large batch so I filled 2 lasagna trays. Sprinkle the tops of the mushrooms with Parmesan cheese.

Image

Cover the dish with foil and place in a 300 degree oven. If cooking large mushrooms like mine, they will take about 1 1/2 hours. If you stuffed smaller mushrooms they will only take about 45 minutes. Just keep and eye on them and cook until the caps are cooked all the way through. When they are almost finished cooking, remove the foil and let brown in the oven for the last 15 minutes.

Image

I was very happy with the outcome of this dish. The large mushrooms I did consist of about 75 calories each and only 45mg of sodium! You can eat a whole plate full and feel no guilt!

I paired 3 of them with freshly roasted brussel sprouts and broccoli for dinner!

Hope you enjoy this mushroom as much as I do! I love a good stuffed mushroom. I have so many variations on stuffed mushrooms, I could do a cookbook just on mushroom stuffing!

Enjoy all the flavor, with none of the salt! Your taste buds and heart will thank you!!

Advertisements

Rainy Day Beef and Bean Stew

Standard

Woke up today and the weather was gloomy, overcast, thunder and rain. What a perfect day for a slow cooked beef and bean stew! This is something that you can put on in the early afternoon and check on periodically while you do other things around the house. I love a stew every once in a while, especially on days like this. 

After a wonderful weekend of exploring the French Quarter Festival, it was great to have a gloomy day at home relaxing. The Hubby fell in the shower last night, and we think he may have bruised a few ribs, so no heavy work for him for a few days. I always say that a good beef stew loaded with garlic and spices will cure any ailment…so hopefully this will aid in his recovery.

Ingredients

**the measures of the spices are an approximation, and as always have fun and adjust the amounts of each to suit your taste. Everyone likes and dislikes tastes and heats of spices in dishes differently. My hubby loves spicy food and still eats salt so he adds red pepper, pepper and salt after it is served to suit his pallet. Lucky for me, our kitchen cooks for MY lifestyle and pallet and he adjusts for him later 🙂 I am loved 

Directions

clean and Soak dry beans in covered container overnight

Score roast approx 1/8 inch deep on both sides, coat with the mix of dry spices. Depending on your favorite flavors coat with a mix that suits your fancy. 

Heat on high 2 tbsp oil in a large soup pot, sear both sides of the roast for about 5 min per side, starting with the fat side down. 

Remove roast and deglaze pot with red wine. Add stir fry pepper mix and garlic to red wine and reduce by half. 

Cut roast in to quarters and place back in the pot, add soaked beans and water to cover the meat and beans. Bring to a rapid boil. After it comes to a boil, reduce heat to low-medium and slow simmer for about 2 hours. Taste the broth at this point and season to preference with non sodium seasonings.

When meat starts to become fork tender remove from pot and shred with fork. Return the meat to pot and continue to simmer for about 1-2 more hours. 

serve by itself or over rice.

Serving Size: 1 cup
Amount per Serving
Calories 542
Calories from Fat 151.0
Total Fat 16.78g
Saturated Fat 0.03g
Cholesterol 189mg
Sodium 56.85mg
Total Carbohydrate 36.68g
Dietary Fiber 22.39g
Sugars 2.62g
Protein 75.43g