Wild Rice Stuffing

November 21, 2012 at 12:27 PM | Posted in rice | Leave a comment
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Twas the day before Thanksgiving, still need a stuffing? Got one here, Wild Rice Stuffing. Mushrooms, Rice, Nutmeg, plus a lot of other good stuff! Around 66 calories and 13 carbs. Enjoy all, Happy Thanksgiving.

 

Wild Rice Stuffing

SERVING SIZE: 1/2 cup

 

Ingredients:

1/4 cup wild rice
1 3/4 cups water
1/4 cup brown rice
1 teaspoon instant chicken bouillon granules
1/8 – 1/4 teaspoon ground sage or nutmeg
2 cups sliced fresh mushrooms
1/2 cup chopped celery (1 stalk)
1/3 cup sliced green onion (3)
1/2 cup pine nuts, toasted (optional)

 

 

Directions:
1. Rinse uncooked wild rice in a strainer under cold water about 1 minute; drain. In a medium saucepan combine wild rice, the 1-3/4 cups water, uncooked brown rice, bouillon granules, and sage. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.
2. Add mushrooms, celery, and green onion. Cook, covered, over medium-low heat about 25 minutes more or until vegetables are just tender, stirring frequently. If desired, stir in almonds. Serve immediately, or cool and use to stuff a 3-1/2- to 4-pound broiler-fryer chicken Makes 6 servings.

 
Make Ahead Tip
Prepare as above through step 2. Transfer stuffing to a 1-quart casserole. Cover and chill for up to 24 hours. Stir in 1/4 cup water. Bake, covered, in a 375 degree F oven about 30 minutes or until heated through.

Kitchen Hint of the Day!

November 16, 2012 at 10:27 AM | Posted in cooking, Food | 2 Comments
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Quiches, especially those made with onions and mushrooms should not be allowed to cool. Both of these vegetables have a high water

Quiches

content, which will be released into the quiche as it cools. The result: a soggy crust and runny filling. If buying pre-made quiche, look for ones that don’t have onions or mushrooms, and when making your own, make sure to serve after letting it sit for 10 minutes ( which will prevent oozing ).

Bison Sirloin Steak & Sauteed Mushrooms w/ Baked Potato, Sugar Snap Peas,…

October 26, 2012 at 5:28 PM | Posted in beans, bison, mushrooms, potatoes | 2 Comments
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Today’s Menu: Bison Sirloin Steak & Sauteed Mushrooms w/ Baked Potato, Sugar Snap Peas, and Whole Grain Bread

 

 
A cold and rainy day around here today so I warmed it up in the kitchen! I prepared a Bison Sirloin Steak & Sauteed Mushrooms w/ Baked Potato, Sugar Snap Peas, and Whole Grain Bread. I used Great Range Brand Bison Sirloin, sold by Kroger.Seasoned it with McCormick Grinder Steakhouse Seasoning and a couple of dashes of Sea Salt. Pan fried in Extra Virgin Olive Oil about 4 minutes per side. Came out just like I like them, medium rare (pink in the center) with a nice char on the outside. Served it with a side of Sauteed Baby Bella Mushrooms.

 

For sides I had a Baked Potato that I seasoned with Sea Salt and Black Pepper and topped with I Can’t Believe It’s Not Butter. I also had some leftover Sugar Snap Peas that I reheated in the microwave and a couple of slices of Healthy Life Whole Grain Bread. For dessert a bowl of Blue Bunny Chocolate/Vanilla Swirl Frozen Yogurt.

Grilled London Broil & Sauteed Mushrooms and Crumbled Bleu Cheese w/….

August 18, 2012 at 5:21 PM | Posted in baking, BEEF, diabetes, diabetes friendly, grilling, potatoes, vegetables | Leave a comment
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Today’s Menu: Grilled London Broil & Sauteed Mushrooms and Crumbled Bleu Cheese w/ Grilled Asparagus, Grilled Seasoned Potatoes, and Whole Grain Bread.

Wow capped off a beautiful Saturday with a fantastic Grilled Dinner! Grilled London Broil & Sauteed Mushrooms and Crumbled Bleu Cheese w/ Grilled Asparagus, Grilled Seasoned Potatoes, and Whole Grain Bread. I had half a London Broil left in the freezer that I used. I rubbed it with a light coat of Extra Virgin Olive Oil and seasoned it with McCormick Grinder Steakhouse Seasoning. I grilled it on high about 4 minutes per side. It came out just perfect, medium rare! I topped it with Sauteed Mushrooms and Crumbled Bleu Cheese.

Along with the Steak I had Grilled Asparagus that I rubbed with a little Extra Virgin Olive Oil and seasoned with Sea Salt. The Asparagus is a Meijer Brand Asparagus that you can warm in a skillet or bake, which is what i did. Baked at 450 degrees for 10 minutes. I also prepared some Sliced Cheese and Herb Seasoned Potatoes. These were Meijer Brand also and very easy to prepare as well. Just warm in a skillet for about 5 minutes and their done. The Bread was Healthy Life Whole Grain Bread.

The Grilled Steaks, Asparagus, Potatoes, and Whole Grain Bread, what a meal! Any meat is just unbelievable when grilled. I’m looking forward to purchasing the Big Green Egg Grill hopefully next summer and really putting it to use! For dessert I baked some Pillsbury Apple Turnovers. It’s been a good day!

*The crumbled bleu cheese and mushrooms were added after the picture, sorry for poor picture quality,

Marinated Italian Mushrooms

July 19, 2012 at 10:09 AM | Posted in cooking, diabetes friendly, Food, low calorie, low carb, mushrooms | 1 Comment
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If your a Mushroom lover like I am you like to use them anyway you can. So here’s an easy and delicicious recipe for Marinated Italian Mushrooms. I took a jar of Pennsylvania Dutchman Whole Mushrooms and drained the jar of the water. Then refilled the jar with Kraft Reduced Fat Zesty Italian Dressing and refrigerated overnight. Next day you’ll have some delicious Marinated Italian Mushrooms, and low calorie and low carb. Great to serve in a recipe dish or just for snacking.

Low Fat Sausage, Mushroom and Red Pepper Pizza

January 31, 2012 at 11:16 AM | Posted in baking, diabetes, diabetes friendly, Food, low calorie, low carb, pizza, vegetables | Leave a comment
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I’ll be passing along some healthy and easy to fix Super Bowl Party food through out the week.

Low Fat Sausage, Mushroom and Red Pepper Pizza

We all love pizza, but not what it does to our waistlines. Make this simple and delicious low fat sausage, mushroom and red pepper pizza in less time than it would take to order in from your local pizza parlor.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:

2 chicken-sausage links, spicy Italian or Buffalo style (such as al fresco chicken sausages)
1 cup sliced mushrooms
1 ready-to-bake pizza dough (such as Trader Joe’s Almost Whole Wheat Pizza Dough)
1/4 cup store-bought pizza sauce (such as Trader Joe’s)
1 7-ounce jar roasted red peppers, drained and cut into strips
3/4 cup reduced fat shredded mozzarella cheese

Preparation:
Preheat oven to 450 degrees. Spray a pizza pan with nonstick cooking spray.

Remove casings from sausage links. Crumble sausage meat into a small nonstick skillet placed on medium heat. No oil should be necessary. Add mushrooms and sauté for 5 minutes until sausage pieces are browned. Remove with slotted spoon and rest on kitchen paper to drain of any fat.

Roll out pizza dough to a 12-inch circle on a floured surface and place on nonstick or lightly oiled pizza sheet. Spread tomato sauce thinly on base. Lay roast peppers on top. Add sausage and mushroom mixture and sprinkle with cheese. Bake for 10 minutes. Serves 6

Per Serving: Calories 275, Calories from Fat 57, Total Fat 6.5g (sat 2.3g), Cholesterol 25mg, Sodium 875mg, Carbohydrate 38.3g, Fiber 4.9g, Protein 16g

http://lowfatcooking.about.com/od/poultrydishes/r/sausmushpepizza.htm

Cheese ‘n Bacon Stuffed Mushrooms

December 11, 2011 at 6:13 PM | Posted in bacon, baking, diabetes friendly, Food, Kraft Cheese, low calorie, low carb, mushrooms | 3 Comments
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Came across this recipe for Stuffed Mushrooms. The prepared recipe is only 70 calories and I even lowered that by using fat free and reduced ingredients. They turned out delicious!

Cheese ‘n Bacon Stuffed Mushrooms

Ingredients:

12 large fresh mushrooms (1 lb.)
4 oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Fat Free Cream Cheese, softened
1 clove Garlic, minced
4 slices  OSCAR MAYER Turkey Bacon, cooked, crumbled
1/2 cup KRAFT 2% Shredded Sharp Cheddar Cheese
1 Tbsp.  chopped fresh Parsley

Directions:

HEAT oven to 350°F.

REMOVE stems from mushrooms; discard or reserve for another use.

MIX remaining ingredients; spoon into mushroom caps. Place, filled-sides up, in shallow baking dish.

BAKE 18 to 20 min. or until heated through.
Kraft Kitchens Tips
Variation
Prepare using PHILADELPHIA Neufchatel Cheese, OSCAR MAYER Turkey Bacon and KRAFT 2% Milk Shredded Cheddar Cheese.
Special Extra
Sprinkle with paprika before baking.
nutritional information
per serving

Calories
70
Total fat
6 g
Saturated fat
3.5 g
Cholesterol
20 mg
Sodium
115 mg
Carbohydrate
1 g
Dietary fiber
0 g
Sugars
1 g
Protein
3 g
Vitamin A
4 %DV

Yumm Mushrooms!

November 23, 2011 at 1:23 PM | Posted in diabetes friendly, Food, mushrooms | 1 Comment
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The Agaricus bisporus, one of the most widely cultivated and popular mushrooms in the world

The Agaricus bisporus

A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source. The standard for the name “mushroom” is the cultivated white button mushroom, Agaricus bisporus; hence the word “mushroom” is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem (stipe), a cap (pileus), and gills (lamellae, sing. lamella) or pores on the underside of the cap.

“Mushroom” describes a variety of gilled fungi, with or without stems, and the term is used even more generally, to describe both the fleshy fruiting bodies of some Ascomycota and the woody or leathery fruiting bodies of some Basidiomycota, depending upon the context of the word.

Forms deviating from the standard morphology usually have more specific names, such as “puffball”, “stinkhorn”, and “morel”, and gilled mushrooms themselves are often called “agarics” in reference to their similarity to Agaricus or their place Agaricales. By extension, the term “mushroom” can also designate the entire fungus when in culture; the thallus (called a mycelium) of species forming the fruiting bodies called mushrooms; or the species itself.

Typical mushrooms are the fruit bodies of members of the order Agaricales, whose type genus is Agaricus and type species is the field mushroom, Agaricus campestris. However, in modern molecularly-defined classifications, not all members of the order Agaricales produce mushroom fruit bodies, and many other gilled fungi, collectively called mushrooms, occur in other orders of the class Agaricomycetes. For example, chanterelles are in the Cantharellales, false chanterelles like Gomphus are in the Gomphales, milk mushrooms (Lactarius) and russulas (Russula) as well as Lentinellus are in the Russulales, while the tough leathery genera Lentinus and Panus are among the Polyporales, but Neolentinus is in the Gloeophyllales, and the little pin-mushroom genus, Rickenella, along with similar genera, are in the Hymenochaetales.

Within the main body of mushrooms, in the Agaricales, are common fungi like the common fairy-ring mushroom (Marasmius oreades), shiitake, enoki, oyster mushrooms, fly agarics, and other amanitas, magic mushrooms like species of Psilocybe, paddy straw mushrooms, shaggy manes, etc.

An atypical mushroom is the lobster mushroom, which is a deformed, cooked-lobster-colored parasitized fruitbody of a Russula or Lactarius, colored and deformed by the mycoparasitic Ascomycete Hypomyces lactifluorum.

Other mushrooms are not gilled and then the term “mushroom” is loosely used, so it is difficult to give a full account of their classifications. Some have pores underneath (and are usually called boletes), others have spines, such as the hedgehog mushroom and other tooth fungi, and so on. “Mushroom” has been used for polypores, puffballs, jelly fungi, coral fungi, bracket fungi, stinkhorns, and cup fungi. Thus, the term is more one of common application to macroscopic fungal fruiting bodies than one having

Yellow, flower pot mushrooms

precise taxonomic meaning. There are approximately 14,000 described species of mushrooms.

Many species of mushrooms seemingly appear overnight, growing or expanding rapidly. This phenomenon is the source of several common expressions in the English language including “to mushroom” or “mushrooming” (expanding rapidly in size or scope) and “to pop up like a mushroom” (to appear unexpectedly and quickly). In reality all species of mushrooms take several days to form primordial mushroom fruit bodies, though they do expand rapidly by the absorption of fluids.

The cultivated mushroom as well as the common field mushroom initially form a minute fruiting body, referred to as the pin stage because of their small size. Slightly expanded they are called buttons, once again because of the relative size and shape. Once such stages are formed, the mushroom can rapidly pull in water from its mycelium and expand, mainly by inflating preformed cells that took several days to form in the primordia.

Similarly, there are even more ephemeral mushrooms, like Parasola plicatilis (formerly Coprinus plicatlis), that literally appear overnight and may disappear by late afternoon on a hot day after rainfall. The primordia form at ground level in lawns in humid spaces under the thatch and after heavy rainfall or in dewy conditions balloon to full size in a few hours, release spores, and then collapse. They “mushroom” to full size.

Not all mushrooms expand overnight; some grow very slowly and add tissue to their fruitbodies by growing from the edges of the colony or by inserting hyphae. For example Pleurotus nebrodensis grows slowly, and because of this combined with human collection, it is now critically endangered.
Yellow, flower pot mushrooms (Leucocoprinus birnbaumii) at various states of development

Though mushroom fruiting bodies are short-lived, the underlying mycelium can itself be long-lived and massive. A colony of Armillaria solidipes (formerly known as Armillaria ostoyae) in Malheur National Forest in the United States is estimated to be 2,400 years old, possibly older, and spans an estimated 2,200 acres. Most of the fungus is underground and in decaying wood or dying tree roots in the form of white mycelia combined with black shoelace-like rhizomorphs that bridge colonized separated woody substrates.

Mushrooms are a low-calorie food usually eaten raw or cooked to provide garnish to a meal. Raw dietary mushrooms are a good source of B vitamins, such as riboflavin, niacin and pantothenic acid, and the essential minerals selenium, copper and potassium. Fat, carbohydrate and calorie content are low, with absence of vitamin C and sodium.

When exposed to ultraviolet light, natural ergosterols in mushrooms produce vitamin D2, a process now exploited for the functional food retail market.

Known as the meat of the vegetable world, edible mushrooms are used extensively in cooking, in many cuisines (notably Chinese, Korean, European, and Japanese).

Most mushrooms that are sold in supermarkets have been commercially grown on mushroom farms. The most popular of these, Agaricus bisporus, is considered safe for most people to eat because it is grown in controlled, sterilized environments. Several varieties of A. bisporus are grown commercially, including whites, crimini, and portobello. Other cultivated species now available at many grocers include shiitake, maitake or hen-of-the-woods, oyster, and enoki. In recent years increasing affluence in developing countries has led to a considerable growth in interest in mushroom cultivation, which is now seen as a potentially important economic activity for small farmers.
Mushroom and Truffle output in 2005

There are a number of species of mushroom that are poisonous and, although some resemble certain edible species, consuming

The mushroom Amanita muscaria, commonly known as fly agaric

them could be fatal. Eating mushrooms gathered in the wild is risky and should not be undertaken by individuals not knowledgeable in mushroom identification, unless the individuals limit themselves to a relatively small number of good edible species that are visually distinctive. A. bisporus contains carcinogens called hydrazines, the most abundant of which is agaritine. However, the carcinogens are destroyed by moderate heat when cooking.

More generally, and particularly with gilled mushrooms, separating edible from poisonous species requires meticulous attention to detail; there is no single trait by which all toxic mushrooms can be identified, nor one by which all edible mushrooms can be identified. Additionally, even edible mushrooms may produce an allergic reaction in susceptible individuals, from a mild asthmatic response to severe anaphylactic shock.

People who collect mushrooms for consumption are known as mycophagists, and the act of collecting them for such is known as mushroom hunting, or simply “mushrooming”.

China is the world’s largest edible mushroom producer. The country produces about half of all cultivated mushrooms, and around 6.0 lb of mushrooms are consumed per person per year by over a billion people.

Medicinal mushrooms are mushrooms or extracts from mushrooms that are used or studied as possible treatments for diseases. Some mushroom materials, including polysaccharides, glycoproteins and proteoglycans, modulate immune system responses and inhibit tumor growth. Some medicinal mushroom isolates that have been identified also show cardiovascular, antiviral, antibacterial, antiparasitic, anti-inflammatory, and antidiabetic properties. Currently, several extracts have widespread use in Japan, Korea and China, as adjuncts to radiation treatments and chemotherapy.

Historically, mushrooms have long had medicinal uses, especially in traditional Chinese medicine. Mushrooms have been a subject of modern medical research since the 1960s, where most modern medical studies concern the use of mushroom extracts, rather than whole mushrooms. Only a few specific mushroom extracts have been extensively tested for efficacy. Polysaccharide-K and lentinan are among the mushroom extracts with the firmest evidence. The available results for most other extracts are based on in vitro data, effects on isolated cells in a lab dish, animal models like mice, or underpowered clinical human trials. Studies show that glucan-containing mushroom extracts primarily change the function of the innate and adaptive immune systems, functioning as bioresponse modulators, rather than by directly killing bacteria, viruses, or cancer cells as cytocidal agents. In some countries, extracts like polysaccharide-K, schizophyllan, polysaccharide peptide, and lentinan are government-registered adjuvant cancer therapies.

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