Recipes from my day!
Mushroom Soup (From THE EVERYTHING SOUP COOKBOOK)
3/4 lb. Fresh mushrooms (any kind, or a mix of types)
3 cups Chicken or Beef broth
3 tbsp. Flour
3 tbsp. butter or oil
1 cup total Milk, Cream, Sour cream, Yogurt (we used 1/2 c. Skim milk and 1/2 c. Greek yogurt)
Salt and black pepper
2 tbsp. Sherry
1. Using caps and stems, slice all but 4 or 5 of the mushrooms; setting the uncut mushrooms aside.
2. Pour the broth into a soup pot and add the sliced mushrooms. Simmer on medium heat for about 30 minutes, making sure the mushrooms do not overcook and begin to disintegrate.
3. Using a slotten spoon, remove the mushrooms and set them aside. Allow the broth to cool.
4. In a small pan make a roux by melting the butter over medium heat and whisking in the flour until the mixture is smooth and begins to bubble. Add the roux to the broth in the soup pot, whisking constantly as the broth rewarms. Cook gently for 10 minutes, whisking often.
5. Whisk the dairy product(s), salt, and back pepper into the soup pot, making sure that it does not boil. Stir in the sherry.
6. S**** the remaining raw mushrooms. Place the cooked mushrooms in serving bowls and pour the broth over them. Garnish with the raw mushroom slices.
Sloppy Sammies (From LEAN AND LOVIN' IT cookbook)
1 tbsp. mollasses
1 tbsp. chili powder
1/4 tsp. cayenne pepper
1 8-oz. can tomatoes, including the juice
1/3 cup white-wine vinegar
1/2 cup tomato katchup
1/2 cup ligh corn syrup
1/2 cup water
1/2 cup fresh-squeezed orange juice
1/2 tsp. salt and pepper
1 lb. lean groud beef or lean groud all white meat turkey
1/2 medium onion, chopped
1/2 medium bell pepper, chopped
1. In a medium heavy-bottomed saucepan, stir together the molasses,chili powder and cayenne pepper. Whisk in the tomatoes, winegar, ketchup, corn syrup and water. Bring the mixture to a boil, reduce the heat so the sauce barely simmers and cook, uncovered, for 30 minutes, stirring occasionally. Whisk in the orange juice, salt and pepper and continue simmering for 5 minutes more.
2. Meanwhile, saute the ground beef or turkey in a medium nonstick skillet over medium heat for 5-6 minutes, or until it is no longer pink. Add the onion and bell pepper and continue cooking until they have softened slightly, about 5 minutes. Add the sauce to the meat mixture, reduce the heat to low and simmer for 5 minutes, or until it slightly thickens. Serve over hamburger buns.
Per serving with beef
261 calories
16.4 g protein
Chicken Wings Cacciatore (From 200+ RECIPES FOR A LONGER LIFE cookbook)
24 chicken wings
1 onion, finely chopped
1 carrot, thinly sliced
1 celery stalk, thinly sliced
2 bell peppers, diced
6 garlic cloves, finely chopped
3 tbsp. chicken stock
3/4 tsp dried leaf oregano
1/4 tsp. dried leaf basil or thyme
1 28-oz. can plum tomatoes, quartered, liquid reserved
1/2 cup dry white wine
2 tbsp. fresh parsley chopped
1. Cut out skin from each wing between drumette and middle wing part. The part you cut out will look like a V.
2. Saute onion, carrot, celery, peppers and garlic in stock in a large saucepan until slightly soft.
3. Add remaining ingredients except wine and parsley; cook 15 minutes.
4. Add wings and simmer 30 minutes.
5. Add wine and parsley; cook 25 mintutes more.
Per serving-3 pieces
Calories 215
Protein 20g
Carbs 10g
Fat 8g
1st Ticker is Since Weight Loss Journey Started
2nd Ticker is Since Surgery 1/21/2010
