How to: Recipe Makeover – Mushroom Stroganoff

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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.

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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.

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

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

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And the egg noodles?

Egg noodles for President.

That’s all I have to say about that.

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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 a Chicken Soup for Cold Season

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Anyone else feeling like this cold and flu season has been particularly brutal?

Granted, my daughter is spending her first year daycare, too. Also known as the world’s biggest germ factory.  I suppose I shouldn’t be surprised it’s been cold central around here.

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When my nose is raw and my throat lumpy, all I want is a magical cure for my dulled taste buds.

This soup is some seriously heartwarming shit.

Like it will satisfy your soul, people.

Ginger and lemon give it a bright, zingy flavour and turmeric, a spice that can be found on many a 2017 food trends lists, is your anti-inflammatory and antioxidant friend.  It also gives it a pretty colour.

Of note, I tried to find credible, scientific evidence supporting turmeric’s ‘super food’ status with little success. There are only a small number of human studies that exist, with an even smaller number of double-blind placebo controlled studies (the gold standard in scientific research) to support the many many MANY claims being made about its power to cure everything from acne to cancer to Alzheimer’s.

Big picture, guys: Eat a variety of whole, unprocessed foods & focus on vibrant colours (ahem…turmeric) and you’ll get plenty of anti-imflammatory goodness.  Dieititian hand to heart.

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Now, back to this fan-bloody-tastic soup that takes 30 minutes start to finish.

30 minutes for soul satisfaction? Pretty sweet deal if you ask me.

And it might even cure your cold.

Erin

Chicken Soup for Cold Season

Serves 4-6
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes
Website Adapted from Soup Addict

Ingredients

  • 1 tablespoon canola oil
  • 1 Small onion (diced)
  • 2 celery stalks (sliced)
  • 2 Medium carrots (sliced)
  • 2 cloves garlic (minced)
  • 2 teaspoons fresh grated ginger
  • 1/2 teaspoon turmeric powder
  • 6 cups low sodium chicken broth
  • 2 cups cooked cubed or shredded chicken (rotisserie chicken is an easy option)
  • 1 cup Israeli couscous
  • Juice from 1/2 a lemon
  • salt and pepper (to taste)

Note

I found Israeli couscous at my local bulk store, but feel free to use your favourite pasta shape in this soup.

Directions

1. In a large pot, heat canola oil over medium heat. Add onions, carrot and celery and cook, stirring occasionally for 5-6 minutes until softened.
2. Add garlic, ginger and turmeric and cook, stirring for another minute.
3. Add broth, chicken and couscous and simmer for 10-12 minutes until couscous is cooked through. Add lemon juice along with salt and pepper to taste. Serve!

How To: Quickie Meal – Tortellini Salad with Mushrooms, Arugula, and Lemon Dijon Vinaigrette

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One of my husband’s favourite foods is cheese tortellini. Second probably to the one and only KD, as I may have mentioned once or twice.

I on the other hand, could take or leave tortellini. Don’t get me wrong, I love a good bowl of pasta just as much as the next person. But I usually find the store bought tortellini devoid of much cheese and very unsatisfying. In this salad however, lets just say it has made me a tortellini convert.

This cold salad is an update on your usual creamy pasta salads found at your summer bbqs. Savoury roasted mushrooms and crunchy arugula combine with a generous amount of parmesan cheese and a delicious tangy vinaigrette. And served cold, it is perfect for this crazy summer heat!

Tortellini lovers everywhere rejoice – this one’s for you!

Dara

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Tortellini Salad with Mushrooms, Arugula, and Lemon Dijon Vinaigrette

Serves 4
Dietary Vegetarian
Meal type Main Dish, Salad
Website Adapted from The Vintage Mixer

Ingredients

  • 350 Grams cheese tortellini
  • 16oz sliced cremini mushrooms
  • 1 Tbsp olive oil
  • 1/2 Tsp salt and pepper
  • 1 Tbsp fresh thyme
  • 5oz arugula
  • 1/3-1/2 cup shredded parmesan

Lemon Dijon Vinaigrette

  • 1 Tbsp dijon mustard
  • 1 lemon (zested and juiced)
  • 1/4 cup olive oil
  • salt and pepper (to taste)

Note

This salad stands great on it's own as a vegetarian main and is also a delicious side for bbq chicken or fish. You can substitute any other tortellini you like - pesto or spinach filled would be fantastic. This pasta salad holds up well and is still tasty the next day.

Directions

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper. Toss mushrooms with olive oil, salt, and fresh thyme and place evenly on baking sheet. Roast for 15 minutes until tender and set aside.
2. Cook tortellini according to package direction. Drain and rinse with cold water. Place in a large bowl with mushrooms, arugula, and parmesan cheese. Toss to combine. Add dressing and toss again to evenly coat.
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3. Whisk together all ingredients in a small bowl.

 

How To: Quickie Meal – Pasta with Garlic, Red Pepper Flakes and Broccoli Rabe

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When it comes to taking care of household chores we all have our roles.

I take care of the cooking, he takes care of the garbage, we both share day to day clean up and laundry duties. I think we have a pretty good groove going. And sometimes, we both step out of our chore box to help each other out, which is always a nice and welcome surprise.

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Normally when I’m planning on going out for dinner, my husband and daughter dine on leftovers or a frozen pizza always kept on hand in case of a dinner emergency. Well, this past week when I was venturing out for a girls night out, I whipped up this super easy and super delicious pasta, surprising my hubby with a restaurant-worthy meal. #wifepoints

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Even if you don’t normally take on the “cook” role, this pasta is so easy you may choose the cook rather than clean up duties tonight. With just a few simple ingredients – olive oil, garlic, red pepper flakes and salt, the pasta is so flavourful. If you normally fear broccoli rabe for it’s usual bitterness, the boiling of this grown up version of broccoli takes away the sharp bitter flavour.

And this one big bowl of pasta is also a one pot meal. So you could score double points by taking on the cooking and clean up duty. But probably better to keep this a secret – no one wants to pick up extra household chores!

Dara
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Pasta with garlic, red pepper flakes, and broccoli rabe

Serves 4
Dietary Vegetarian
Meal type Main Dish
Website Adapted from Smitten Kitchen

Ingredients

  • 1 Pound whole wheat short pasta
  • 1 bunch broccoli rabe (ends removed and chopped)
  • 1/2 cup olive oil
  • 5 cloves of garlic (minced)
  • 1/2 Tsp red pepper flakes
  • 1 Tsp kosher salt
  • parmesan cheese (grated)

Note

Use any short pasta you have on hand - penne, rigatoni, fusilli, even macaroni would work.  I used half a box each of penne and macaroni because that's what I had. You can adjust the red pepper flakes depending on your spice level preference.

Directions

1. Bring a large pot of water to a boil. Cook pasta according to package direction. 5 minutes before it's finished, add the broccoli rabe. Drain pasta and broccoli rabe and place in a large serving bowl.
2. In the same pot, add oil, garlic, salt, and red pepper flakes. Heat over medium heat until fragrant and the garlic is starting to brown.
3. Pour over pasta and broccoli rabe mixture and toss to coat. Add as much parmesan as you'd like and toss again. Serve with additional parmesan on the side.

How To: Big Batch – Creamy Mac and Cheese with Crispy Breadcrumb Topping

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Packing is the pits!

Packing has to be one of the least fun things in the world. We are in the midst of packing up our two bedroom apartment to move to a more spacious abode to make room for the babe that will be joining us in the new year. One good thing that comes about from packing is finding those little items you totally forgot you had.

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In our case, that was my husband discovering he had about 20 boxes of KD in the cupboard. My husband is a devoted KD fan – no macaroni and cheese in our 5 years of marriage has come close to being as delicious as his beloved KD. Until now.

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This macaroni and cheese has to be the creamiest and cheesiest pasta bake I’ve made to date. I used whole wheat bow ties in place of the usual macaroni to make it a little more fun and topped it with big cubes of crispy multigrain bread, instead of the normal ground breadcrumb topping.

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Loaded with a ton of cheese, and I mean of ton of cheese, it makes sense why this version of the traditional mac and cheese is the tastiest. But it definitely serves a crowd – 12 to be exact. So it’s perfect for your holiday dinners or lunches or to get you through a busy work week.

If my husband was willing to forgo one of his many boxes of beloved KD for a serving of this pasta bake, then you know you we have a winner here!

Dara

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Creamy Mac and Cheese with Crispy Breadcrumb Topping

Serves 12
Dietary Vegetarian
Meal type Main Dish
Website Adapted from Smitten Kitchen

Ingredients

  • 4 Slices multi grain bread (cut or ripped into small cubes)
  • 7 Tbsp butter (divided)
  • 5 1/2 Cups almond milk
  • 1/2 cup flour
  • 2 Tsp salt
  • 1/4 Tsp pepper
  • 3 1/2 Cups grated old white cheddar (divided)
  • 3 Cups grated gruyere (divided)
  • 1 Pound whole wheat bow tie pasta or macaroni

Note

This recipe can easily be halved if you don't want such a large batch. Or freeze half for a quick weeknight meal. Any short pasta shape can be substituted for the bow ties.

Directions

1. Preheat oven to 375 degrees.
2. Place bread cubes in a small bowl. Melt 1 tbsp of butter in the microwave and pour over bread cubes. Mix until coated and set aside.
3. Cook pasta in a large pot of boiling water for about 3 minutes less than the box instructs. Drain and rinse with cold water. Set aside. Set aside 1/2 cup of cheddar and 1 1/2 cups of gruyere cheese.
4. In a small saucepan, heat milk over medium heat. In the same pot you used to cook the pasta melt the butter over medium heat until it starts to bubble. Add flour and whisk for about one minute. Slowly add warm milk and continue to whisk and cook the milk mixture until it starts to bubble and thickens. Remove from heat and add in salt, pepper, and remaining cheese. Then mix in pasta.
5. Spray a 9 x 13 pyrex with cooking spray and pour in pasta mixture. Top with the cheese you set aside earlier and the bread cubes. Bake for about 30 minutes until bubbly and brown on top. Let cool for about 5 minutes before serving.