“Meatless Monday Recipe of the Week” – Polenta Fontina “Paninis” with Mushroom Sauce

December 21, 2020 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday Recipe of the Week” is a Polenta Fontina “Paninis” with Mushroom Sauce. To make this week’s recipe you’ll be needing Unsalted Butter, Shallots, Exotic Mushrooms, Button Mushrooms, Thyme, Salt Pepper, Wisconsin Fontina Cheese, Sun Dried Tomatoes in Oil, and Tube Polenta. Oh, and no Meat! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Polenta Fontina “Paninis” with Mushroom Sauce
These fried mini polenta ‘sandwiches’ are filled with a fontina cheese and sun-dried tomato mixture and served with a thyme-seasoned wild mushroom and shallot sauce.

Recipe Ingredients:
2 tablespoons unsalted butter – divided use
1/3 cup minced shallots or onion
2 (4-ounce) packages sliced mixed exotic mushrooms or 1 (8-ounce) package sliced cremini or button mushrooms (4 cups total)
1 tablespoon chopped fresh thyme or 1 teaspoon dried
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup (4 ounces) shredded Wisconsin Fontina Cheese – divided use
1/4 cup chopped well drained sun-dried tomatoes in oil
1 (16-ounce) tube polenta or flavored polenta, cut crosswise into 16 (1/3-inch) slices

Cooking Directions:
1 – Melt 1 tablespoon of the butter in a small skillet over medium heat. Add shallots; cook and stir 3 minutes. Add mushrooms, thyme, salt and ground black pepper; cook and stir 5 minutes or until mushrooms are tender. Set aside; keep warm.
2 – Meanwhile, combine 1/2 cup of the cheese and tomatoes.
3 – Heat remaining 1 tablespoon butter on a large nonstick griddle or 12-inch nonstick skillet over medium heat until melted and bubbly.
4 – Arrange 8 slices polenta in skillet; top with cheese mixture and remaining 8 slices polenta. Cook 3 minutes. Carefully turn; continue cooking 3 minutes or until hot and cheese is melted.
5 – Transfer paninis to four serving plates; top with warm mushroom sauce and remaining 1/2 cup cheese.
Makes 4 servings.
https://www.cooksrecipes.com/mless/polenta_fontina_paninis_with_mushroom_sauce_recipe.html

“Meatless Monday” Recipe of the Week – Wild and Brown Rice with Exotic Mushrooms

September 21, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Wild and Brown Rice with Exotic Mushrooms. To make this week’s recipe you’ll be needing Unseasoned Brown and Wild Rice Blend, Water, Morel Mushrooms, Margarine, Button Mushrooms, Garlic, Thyme, Salt, Pepper, and Green Onions. A perfect Meatless Fall Recipe! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Wild and Brown Rice with Exotic Mushrooms
For the perfect excuse to utilize all your fresh fall produce, whip up this savory recipe for rice with cremini and poricini or morel mushrooms — it’s the ideal entrée to set the tone for your early autumn menu!

Ingredients
1 2/3 cups packaged unseasoned brown and wild rice blend
6 cups water
1/2 ounce dried porcini or morel mushrooms
3/4 cup boiling water
2 tablespoons margarine
8 ounces cremini (brown) or button mushrooms, sliced
2 cloves garlic, minced
2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup sliced green onions

Directions
Yield: 8 servings
Serving size: 1/8 of total recipe

1 – Combine rice and water in large saucepan; bring to a boil over high heat. Cover; simmer over low heat until rice is tender (check package for cooking time). Drain, but do not rinse.*

2 – Meanwhile, combine porcini mushrooms and boiling water in small bowl; let stand 30 minutes or until mushrooms are tender. Drain mushrooms, reserving liquid. Chop mushrooms; set aside.

3 – Melt margarine in large, deep skillet over medium heat. Add cremini mushrooms and garlic; cook and stir 5 minutes. Sprinkle thyme, salt, and pepper over mushrooms; cook and stir 1 minute or until mushrooms are tender.

4 – Stir drained rice, porcini mushrooms, and reserved mushroom liquid into skillet; cook and stir over medium-low heat 5 minutes or until hot. Stir in green onions. Garnish, if desired.

*Note: Rice may be prepared up to 3 hours before serving and kept covered at room temperature until added to fresh mushroom mixture.

Nutrition Information:
Calories: 175 calories, Carbohydrates: 30 g, Protein: 5 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 304 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/sides/wild-brown-rice-with-exotic-mushrooms/

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Diabetic Dish of the Week -Turkey Mornay Casserole

November 19, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Turkey Mornay Casserole. You can make this week’s recipe with fresh ingredients or it can be prepared with Thanksgiving Day Dinner Leftovers. Some of the ingredients you” be using are Onions, Celery, Button Mushrooms, Garbanzo Bean Flour, Mozzarella, Brown Rice, Shredded Turkey, Broccoli, and more! Perfect Casserole for the up coming Holidays! You can find this recipe at the Diabetes Self Management website. At the Diabetes Self Management site you’ll find a huge selection of Diabetes Friendly Recipes, Diabetes Management Tips, Diabetes News and so much more so be sure to check it out today. You can also subscribe to the Diabetes Self Management Magazine, one of my favorites. I’ve left a link so you can subscribe at the end of the post. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Turkey Mornay Casserole
Thanksgiving is about tradition. It’s a time to give thanks, a time for family, friends, and food. Let’s talk leftovers with this gluten-free casserole. Turkey and vegetables or just vegetables rock the dish! Take your pick.

Ingredients
2 tbsp vegetable oil
1/2 cup diced onions
1/2 cup diced celery
1/8 + 1/2 tsp salt, divided
12 ounces sliced button or cremini mushrooms (approximately 5 cups)
6 tbsp soy-free buttery sticks, divided (4 tbsp + 2 tbsp)
1/4 cup garbanzo bean flour
1 cup alternative milk, such as rice milk
1 cup vegetable broth
4 ounces mozzarella style shreds
1/4 tsp nutmeg
1/8 tsp white pepper
3 cups cooked brown rice
4 cups steamed broccoli, chopped
2 cups cooked turkey, shredded
1/2 cup gluten-free breadcrumbs

Directions
1. Preheat oven to 350 degrees F.

2. In a medium saucepan, heat oil over medium heat. Add onions, celery and dash salt. Cook 3 minutes. Add mushrooms and cook until soft, an additional 4-5 minutes. Set aside.

3. In a small saucepan, melt 4 tablespoons margarine over medium heat. Add flour and cook for 1 minute, stirring constantly.

4. Add milk and broth. Whisk until smooth. Simmer 5 minutes, whisking.

5. Add cheeze. Cook an additional 5 minutes, whisking frequently.

6. Add nutmeg, pepper and salt to sauce. Set aside.

7. In a large bowl, combine rice, broccoli and turkey. Fold in the sauce and mushroom mixture.

8. Transfer mixture to a 2-quart casserole dish. Top with breadcrumbs. Cut the remaining 2 tablespoons cold margarine into small pieces. Sprinkle over the breadcrumbs.

9. Bake uncovered for approximately 25 minutes, until heated through and bubbling.

10. Place under broiler for a couple of minutes to brown crumbs.

Yield: Serves 6–8.

Nutrition Facts Per Serving:
Calories: 741 calories, Carbohydrates: 94 grams, Protein: 32 grams, Fat: 26 grams, Saturated Fat: 11.7 grams, Cholesterol: 76 mg, Sodium: 470 mg, Fiber: 6.8 grams
https://www.diabetesselfmanagement.com/recipes/main-dishes/turkey-mornay-casserole/

 

 

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“Meatless Monday” Recipe of the Week – Asparagus and Egg Noodle Bowl

July 8, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This weeks ‘”Meatless Monday” Recipe of the Week – Asparagus and Egg Noodle Bowl. Chinese Noodles, Asparagus, Sesame Seeds, Button Mushrooms, Eggs, Milk, and Teriyaki or Hoisin Sauce make up this week’s recipe! It’s from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, or cuisines so be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Asparagus and Egg Noodle Bowl

Recipe Ingredients:
1 (6-ounce) package Chinese noodles
2 teaspoon vegetable oil
1 cup diagonally cut asparagus pieces (4-ounce)
2 teaspoons sesame seeds
1 1/2 cups sliced button mushrooms
3 large eggs
1/4 cup milk
Teriyaki or hoisin sauce for accompaniment (optional)

Cooking Directions:
1 – Cook noodles according to package directions; drain.
2 – Heat oil in large nonstick skillet over medium heat until hot. Add asparagus and sesame seeds; stir-fry until asparagus is tender, 3 to 4 minutes.
3 – Add mushrooms; stir-fry 1 minute.
4 – Add noodles; cook, stirring occasionally, until heated through, 1 to 2 minutes.
5 – Beat eggs and milk in small bowl until blended; pour over noodle mixture. As egg mixture begins to set, Stir gently. Cook until eggs are thickened and no visible liquid egg remains. Do not stir constantly.
6 – Serve with a splash of teriyaki or hoisin sauce, if desired.
Makes 2 servings.

Nutritional Information Per Serving (1/2 of recipe): Calories: 532; Total Fat: 19g; Saturated Fat: 5g; Cholesterol: 391mg; Total Carbs: 67g; Fiber: 5g; Protein: 26g; Sodium: 141mg.
https://www.cooksrecipes.com/mless/asparagus_and_egg_noodle_bowl_recipe.html

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