How to: Recipe Makeover – Mushroom Stroganoff

IMG_0800

I have been dying to share this recipe. I would be shouting ‘MUSHROOM STROGANOFF!’ from the rooftops if it was at all socially acceptable.

Short ingredient list. Cooks in under thirty. A monkey could make it.

That’s a classic triple threat, right there.

Wait. It’s also just-try-holding-me-back-from-eating-the-whole-pot delicious.

Quad threat.

FullSizeRender

I’ve been holding this little recipe card in my pocket for a few weeks, since I tested it out in the same week I shared our recipe for Mushroom Bourguignon.

I figured, no one wants to be over mushroomed, Erin. Hold your horses. So I held on. And that was tough, because I think you need this in your life.

IMG_0764

Rich, creamy and savoury just like the classic beef version but with meaty cremini mushrooms instead. This would delight any vegetarian, I guarantee it.

IMG_0759

The combo of goat cheese and greek yogurt give it that signature stroganoff tanginess while doing double duty as a good source of protein.

IMG_0767

And the egg noodles?

Egg noodles for President.

That’s all I have to say about that.

IMG_0777

Just looking at this photo makes my salivary glands go bananas.

Guys, you’ve gotta make this one STAT.

Erin

Mushroom Stroganoff

Serves 4-6
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes

Ingredients

  • 2 tablespoons butter
  • 1.5lb mushrooms (sliced)
  • 1 tablespoon flour
  • 2 cups low sodium beef broth
  • 1 package wide egg noodles
  • 1 Small package goat cheese
  • 1 cup 2% greek yogurt
  • 1 bunch green onions (sliced, white and green part separated)
  • 2 tablespoons parsley (chopped)
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper

Directions

1. In a large sauté pan over medium heat melt butter and add mushrooms, sautéing until cooked through and most of the liquid is evaporated. Add white parts of onion and cook for another minute until all liquid is evaporated.
2. Sprinkle flour over mushrooms and stir for 30 seconds until dissolved. Add beef broth, lower heat to medium-low and simmer for about 8 minutes.
3. Meanwhile, cook egg noodles per package directions in salted water. Reserve 1 cup of pasta cooking liquid when done.
4. Add goat cheese to mushrooms and stir until melted and evenly dispersed. Remove from heat, stir in yogurt, green onions, salt, pepper and parsley.
5. Add cooked noodles and toss with mushroom sauce, adding reserved pasta water slowly until desired sauce consistency is met. Serve immediately.

How to: Make your Own Mushroom Bourguignon

img_0755

This post was inspired by the leftover wine I had sitting around from Christmas.

Just kidding.

No such thing.

But if there is such a thing in your home, this recipe will make excellent use of it.

img_0715

It’s also an adaptation from my blog hero Deb Perlman via Smitten Kitchen. I’ve been making and swooning over it for years, but haven’t shared it before because, well, it’s a lot of work.

I’ve adapted the method and have done my best to streamline this crazy delicious meal for you without sacrificing on flava flave. Start to finish you’re looking at about 45 minutes. Perhaps not a quickie weeknighter, but definitely do-able if you have a little extra time to spend.

img_0721

Those up there are pearl onions and they are flippin delish. Though I’ve seen food TV chefs cook with pre-peeled frozen packages of them, I have never found them frozen myself, so I take the extra step to peel them, which I admit is a pain in the A.

You can absolutely leave them out if need be though.  I have in the past and it really is still excellent.

img_0725

I’ve also adapted this dish to make it truly vegetarian (vegan, actually). Use a good quality vegetable broth instead of beef and use a little cornstarch and water for thickening rather than the butter and flour.

img_0737

It’s a really great and satisfying vegetarian main. Perfect for a dinner party and dynamite served over my creamy baked polenta. I promise, it tastes as luxurious as it looks.

img_0735

Freeze whatever you don’t eat, too.

Imagine coming home on a blistery winter’s night after a long day of work and having to simply pop a bowl of this in the microwave for dinner?

img_0749

Heaven I tells you.

Erin

Mushroom Bourguignon

Serves 6
Prep time 20 minutes
Cook time 25 minutes
Total time 45 minutes
Website Lightly adapted from Smitten Kitchen

Ingredients

  • 2 tablespoons canola oil
  • 2lb cremini mushrooms (sliced)
  • 1 Medium carrot (diced)
  • 1 Small onion (diced)
  • 2 cloves garlic (minced)
  • 1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
  • 1 cup red wine
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 2 cups low sodium beef broth
  • 2 tablespoons tomato paste
  • 2 cups pearl onions (peeled)
  • 1 tablespoon butter (softened)
  • 1.5 tablespoons all purpose flour
  • more salt and fresh ground pepper (to taste)
  • parsley and sour cream/greek yogurt for garnish

Note

The pearl onions are a delicious addition to this stew, but you can leave them out if you have a hard time finding them.  To easily peel them, drop them in boiling water for 1 minute and drain. Slice off the very end of each side and slip the peel off.

Directions

1. Heat canola oil in a large pot over high heat. Add mushrooms and sauté (they will squeak around in the pan) until they begin to release their juices. About 3-4 minutes.
2. Reduce heat to medium. Add carrot, onion, garlic, thyme, red wine, salt and pepper and simmer until vegetables are soft and liquid is reduced by half, about 8-10 minutes. Add beef broth, tomato paste and pearl onions and continue to simmer for another 5-7 minutes.
3. In a small bowl, mix together softened butter and flour until it forms a paste. Stir it into the mushrooms, reduce heat to medium-low and simmer until thickened, 2-3 minutes. Season with additional salt and pepper, as needed.
4. Remove from heat. Serve with smashed potatoes, egg noodles or your carb of choice to soak up all the wonderful gravy. Garnish with sour cream or greek yogurt and parsley, if desired.

How to: Use Walmart.ca Grocery Pick-Up and Make Grab-and-Go Breakfast Frittata

December can be a real son of a gun.

I won’t lie friends.  As I write this post, I have about 86 things on-the-go and I’m struggling to get my act together. Don’t get me wrong, decorating the tree, using copious amounts of butter for my holiday baking and watching my 1-year-old lose her mind (in a bad way) on Old Saint Nick’s lap, totally gives me the Christmas warm and fuzzies.

But having to juggle all that with work, commuting, holiday parties, dog walks, exercise, laundry, dinnertime and grocery shopping? How ‘bout no?

PS, I’m calling your bluff if you tell me you don’t hope for your kid to be a little scared of Mall Santa. Why? Best photos ever.

Point is life is busy. Add a hectic holiday schedule in to the mix and, well, my Christmas goose is cooked.

Lately I’ve been looking for ways to streamline…life, in any way I can, so when Dara and I were approached to work with Walmart Canada in promoting their urban Toronto Walmart.ca Grocery Pick-Up service through Penguin Pick-Up, I thought, “Gee, what perfect timing.”

I know Walmart Supercentres (which carry groceries) have been a thing for a long while, but in my 13 years of living in the heart of this great city, I haven’t lived close enough to one to consider them a viable option. Having somewhere to grocery shop close to home is #1 on my list of “Reasons I Shop Where I Shop.”

With their new walmart.ca grocery pick-up locations at Yorkville, Yonge & Davisville, Leslieville and Harbourfront, Walmart is now officially in the hunt for my hard earned grocery dollars.

First, let me briefly tell you how it works. Then, I’ll give you the inside scoop on why it’s kind of great. Finally, a recipe (obvs)!

You can visit Walmart.ca or download the Walmart Canada app on to your Smartphone. The app will take you through a quick tutorial to show off some of its cool features.

img_0049

The online shopping aisles, which allow you to browse by category, are both intuitive and easy to navigate. You can also browse by Rollback items (sale items) in each category, so it’s like you’re carrying the flyer in one hand and pushing your cart with the other (that’s what I call streamlining).

If you know what you’re looking for, you can also use the search engine.

*Warning: if you search ‘yogurt’ be prepared for over 200 hits! The variety is actually staggering.

Add and remove items from your virtual cart as you go and when you’re all set choose a location  and a two-hour time window for pick-up. You can even pick up same day via Penguin Pick-Up, for orders placed before 11 am.

img_0048

Side note: If you’re feeling weird about someone else picking produce for you, let me tell you that, first, I totally get it (I was there too) and second, don’t. Their experienced shoppers are awesome and pick the best of the best. Truly, I couldn’t have picked better myself.

I picked up my order at the Leslieville Penguin Pick-Up location, where the entrance and parking are well marked.  A nice young man came to greet me at my car window with a tablet and confirmed my order with a piece of ID then proceeded to load up the trunk.  I was in and out under 5 minutes. Guys, 5 minutes!!! (more streamlining!)

img_0592

On top of the obvious time savings, another reason I like this service is the quality guarantee. If you’re not totally happy with any product in your order, you’ll be credited or refunded without fuss by calling customer service. I was even reminded of this when I picked up my order.

Finally, and this is the big one, you save money. Like, a seriously decent amount. With Toronto real estate and rental rates soaring and the cost of food also on the rise, peeps like Dara and I, who also appreciate good quality fresh food, are looking outside the box to find new options. The prices online are the same great in-store prices Walmart is known for.

Here’s a new recipe using fresh groceries from my most recent pick-up order. I wanted to choose something that showcases fresh produce, you know, the me being-a-dietitian thing.

img_0612

These simple grab–and-go breakfast frittatas are a quick, healthy, get-out-the-door-before-traffic-is-a-disaster breakfast. Make 12 at a time and freeze what you don’t eat within a couple of days and heat them with a quick zip in the microwave when you’re ready for more.

img_0602img_0608

Customize as you will, but always be sure to cook your fillings thoroughly before adding the egg and baking. You want to avoid too much moisture.

 

img_0609img_0613img_0617I wish you luck in your holiday streamlining too, friends!

Erin

Grab and Go Breakfast Frittatas

Serves 6
Prep time 20 minutes
Cook time 20 minutes
Total time 40 minutes

Ingredients

  • 9 Large eggs (beaten)
  • 1/3 cup whole milk
  • 3/4 Tsp salt (divided)
  • 1 Tbsp canola oil
  • 1 Small onion (finely chopped)
  • 1 red bell pepper (finely chopped)
  • 227g cremini or white mushrooms (finely chopped)
  • 3 Cups fresh chopped spinach
  • 1/2 cup crumbled feta cheese (about 75g)

Note

I love this Bon Appetit Guide to Making a Perfect Frittata and used their great guidelines to make these.

Directions

1. Preheat oven to 350F. In a large bowl, whisk together eggs, milk and a 1/4 tsp of the salt.
2. In a large frying or sauté pan, heat oil over medium-high heat. Add onions and mushroom and cook until most of the moisture is cooked out and they begin to brown, about 5-7 minutes. Add red pepper and cook until softened, another 2-3 minutes. Using tongs, mix in spinach and remove from heat once it begins to wilt. Season with the remaining 1/2 tsp of salt.
3. Spray the inside of a 12 cup muffin pan thoroughly with cooking spray or brush with butter. Divide the vegetable mixture among the cups, about 2 tbsp each. Using a ladle, pour egg mixture over top, filling each cup about 3/4 of the way. Sprinkle each with crumbled feta cheese.
4. Bake for 18-20 minutes until frittatas are puffed and very lightly browned around the edges. Allow to cool for at least 10 minutes, and run a small spatula or knife around the edge of each cup to remove them.
5. Eat within 2-3 days if refrigerating or freeze in packs of two, first by wrapping them in paper towel and then transferring to small freezer bags. Reheat in microwave for about 1 minute on high in the paper towel (depending on your microwave you may need more or less).

 

How to: Make Your Own – Roasted Vegetable and Hummus Galette

img_9031

This recipe came about as a result of my anxiety over a whole whack of veggies that were getting a little wilty in the fridge.

You know the ones.  They were supposed to be the stars of a beautiful, fresh, Instagram worthy salad last week. And then you worked late. And then you said “screw the salad”. And then you ordered curry chicken rotis.

Next you know, it’s a week later and they’re looking like sad, wrinkly old man veggies.

img_9011

Good thing I’m not ageist. Those sad, wrinkly old man veggies still have a lot of potential! Thanks to roasting.  The fountain of youth for vegetables.

img_9013

I’ve been meaning to try making a galette for eons. It’s basically a rustic open face tart.  You can use any old pastry recipe to make the crust, but another must-try on my long list of ‘things to make’ is pastry made with canola oil. My Canadian-produced, heart healthy oil sweetheart.  Here’s a little lesson in food science to explain how it works.

And work, it does!

img_9016

The most important step is freezing the canola so it acts like a fat that would normally be solid at room temperature (butter/ lard/ shortening).  The other important step is using a food processor to help bring together the dough quickly (before the canola melts).

img_9017

Be sure to have all of your ingredients ready to go and leave the canola in the freezer until the last minute.

img_9018

You’re looking for a crumbly texture.  This will mean you’ve achieved cutting the frozen canola into little tiny pieces, which will mean a nice flaky pastry.

img_9021 img_9022

As for the roasted vegetables, use what ever you have on hand.  Somewhere in the 3-4 cup range (roasted) is what you’ll need.  I added frozen kale because I had small bit leftover in the freezer and I thought the tart needed something green. But you can leave it out, if you must. You crazy cat.

The layer of hummus makes it meal-worthy.  Do not leave it out m’k?

You know what would also be awesome, though? Cheese.

Obvs.

img_9028

Gorgeous, right?

Erin

img_9031

Roasted Vegetable and Hummus Galette

Serves 4-6
Prep time 40 minutes
Cook time 30 minutes
Total time 1 hours, 10 minutes
Website Canola Pastry courtesy of Canola Eat Well

Ingredients

  • 2 Medium yellow, red or orange bell peppers (seeded and chopped)
  • 227g crimini mushrooms (chopped)
  • 1 Small white or yellow onion (chopped)
  • 2 cups cherry or grape tomatoes
  • 1 tablespoon canola oil
  • ½ teaspoon salt
  • ⅛ teaspoon fresh ground pepper
  • ½ cup frozen chopped kale or spinach (thawed and squeezed of excess water)
  • ⅓ cup your favourite hummus

Canola Pastry

  • 2 ½ cups all purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ⅔ cup canola oil (frozen until solid - at least 2 hours or overnight)
  • 1 Large egg (lightly beaten)
  • 1 tablespoon white vinegar
  • ½ cup ice water

Note

This tart can be enjoyed with any type of pastry.  Puff pastry would be delicious and would cut down on prep time.  Simply thaw and blind bake for 10 minutes before topping with hummus and veggies.

Directions

1. Preheat oven to 400F. Toss peppers, mushrooms, tomatoes and onions with canola oil, salt and pepper. Transfer to a parchment lined baking sheet (or two) and spread out evenly in one sparse layer. Roast for 25 minutes, stirring halfway through, until browned.
2. Meanwhile, prepare the pastry. In a large food processor, add flour, salt and baking soda and pulse a few times until combined. Combine the egg, vinegar and ice water in a small measuring cup.
3. Working quickly, break canola oil up into a few pieces and add to flour mixture. Pulse a few times until it begins to break up further.
4. With the food processor running, pour egg/vinegar/water mixture through the chute. Turn it off as soon as everything is combined, about 10 seconds.
5. Transfer crumbly dough out onto a floured work surface. Bring dough together and form into a large ball (do not knead or overwork the dough, work quickly). Cut large ball in half and form two equal balls. Wrap with plastic wrap and refrigerate until ready to use (within 2 hours). If you don't use the second pie dough immediately, transfer to the freezer for up to 3 months. Allow to thaw in the fridge for an hour or two before rolling out.
6. Roll out one dough ball to a 12-14 inch diameter (it's okay if it's crumbly and rustic looking around edges). Carefully transfer to a parchment lined baking sheet (use a little water on your finger tips to patch up any crumbly bits that fall off in the transfer).
7. Spread hummus over crust leaving a 2" border around the edge. Cover with roasted vegetables, and crumble kale/spinach over top.
8. Working in a clockwise fashion, fold crust border over vegetables. Brush the crust with egg wash (optional: this makes it nice and shiny) and return to oven for 30 minutes or until golden brown. Drizzle with a little extra virgin olive or canola oil before serving warm or room temperature.

How To: Quickie Meal – Lime and Curry Marinated Tofu Stir Fry with Mushrooms, Red Peppers, and Corn

IMG_9575

I’m always looking for new ways to jazz up that old block of tofu.

We’ve roasted it, we’ve served it cold, we’ve even turned it into a delicious burger. Can you believe we have yet to stir fry it?! I know, crazy town!

IMG_9563

IMG_9565

I think stir-frying has to be the most common method of cooking up some extra firm tofu. And it’s something we do fairly regularly in my household. And once I realized I have yet to share this method with you, I braved the hundred degree heat wave, broke out my wok, and cranked up my stove to cook up this lime and curry flavoured dish.

IMG_9577

I love this dish because it isn’t your usual Asian flavoured stir fry – it has flavours of both Mexico and India and I love it wrapped up in a soft tortilla with a scoop of salsa and guac, served over a bed of quinoa or rice, or just eaten as is.

So blast your AC and get stir-fryin’!

Dara

Curry and Lime Marinated Tofu Stir Fry with Corn, Mushrooms, and Red Peppers

Serves 3
Dietary Vegetarian
Meal type Main Dish
Website Adapted from Williams Sonoma

Ingredients

  • 2 Tsp olive oil
  • 1 lime (juiced)
  • 4 Tsp soy sauce
  • 1 Tbsp curry powder
  • 1 1 inch piece of ginger (peeled and grated)
  • 1 block of tofu (cut in cubes)
  • 8oz cremini mushrooms (sliced)
  • 1 clove of garlic (minced)
  • 1 red pepper (sliced)
  • 1 bunch of green onions (chopped)
  • 1 small can of corn (drained and rinsed)
  • 2-4 Tbsp cilantro (chopped)

Note

This stir fry is great on it's own or served with rice or quinoa. I also like to serve it topped with some guacamole, salsa, and some tortilla chips for scooping.

Directions

1. Combine olive oil, lime juice, curry powder, soy sauce, and ginger in a large bowl. Add tofu and let marinade while you prepare the rest of the ingredients.
2. Heat a non stick wok or large skillet over medium high heat and spray with cooking spray. Add mushrooms and cook until they start to brown and release some liquid. Add garlic and green onions and cook for another 2-3 minutes. Add corn and red peppers and cook another 2-3 minutes, until the red pepper softens.
3. Add tofu with all the marinade and cook until the liquid evaporates and the tofu begins to brown, about 5 minutes. Remove from heat and stir in cilantro.