~20 white mushrooms stemmed
1 c. plain bread crumbs
3/4 c. Parmesan cheese
2 tbl. parsley flakes
1 tbl. onion powder
1 large roma tomato diced
3 garlic cloves
black pepper to taste
olive oil
Directions:
Pre-heat oven to 400 F.
Grease baking sheet with olive oil
Mix all ingredients, add a little bit of olive oil to mixture.
Place in mushrooms.
Place on sheet.
Bake for ~20 min.
I don't really have a very good picture of the stuffed mushrooms... and as you can see, they were eaten before I could get a picture. This is a really easy recipe. The secret to good stuffed mushrooms is removing the stem and NOT using them for the stuffing. Enjoy!
It has been ages since I've posted and unfortunately I didn't take pictures of all the stuff I have made since I stopped posting... but here are the recipes for stuff that I have pictures for!!!
Cauliflower Curry (Flower Nu Shak)
Ingredients:
2 c. cauliflower cut into florets
1 c. frozen peas
2 tsp. cumin and coriander seed powder (dhana jeeru)
1 tsp. turmeric
1 tsp. cumin seeds
a pinch of asafoetida (hing)
~ 1 tbls.oil
salt and chili pepper to taste
Directions:
Place oil in pan on medium-low heat, add cumin seeds.
After about 1 min, add flower and peas.
Then add the rest of the spices.
Mix and cover the pan until cauliflower is cooked.
Note: I'm pretty sure this is how the recipe goes... I'm kind of guessing off the top of my head right now from what I remember when I made this about five months ago. And no, I didn't write the recipe down... I wasn't exactly following a recipe when I made this. I will make this again in the future and update this accordingly! (Don't be worried about using this recipe though, the only things I would probably change are maybe adding mustard seeds and maybe using less dhana jeeru... two things that will not significantly alter the taste into something inedible).
Another recipe from a friend. I'll post it later. For now, here are the pictures. I'm thinking of moving my food blog over to tumblr because it's easier to format words and text... hmm... we shall see...
1. In a large bowl, mix 3/4 cup water, quick oats, oil, honey and salt.
2. In a smaller bowl, activate yeast in 1/4 cup water and a pinch of sugar.
3. Add the yeast mixture to the wet ingredients.
4. Add the flour and mix well. If you’re going to attempt to knead it, do it on a lightly floured surface.
5. Cover the dough lightly with oil and transparent wrap, and let it rise in a warm place for an hour. What I do is heat a cup of water for about 4 minutes in the microwave, push it to the corner and put the bowl of dough in the microwave as well.
6. Deflate the dough and form a loaf, or loaves if you’d like and place them in loaf pans. Let the dough rise again for 40 minutes.
7. Bake for 30 minutes or until the top is golden.
8. When the bread comes out, brush the top with honey and sprinkle quick oats on the top.
THIS RECIPE IS TAKEN FROM ONE OF MY FRIENDS!!!!! (And it's delicious!)
Ingredients: 3 eggs 1 cup sugar (splenda) 2 teaspoons vanilla 3 cups grated fresh zucchini 2/3 cup vegetable oil 2 teaspoons baking soda Pinch salt 2 1/2 cups all-purpose flour 2 teaspoons cinnamon 1 cup chopped walnuts (optional)
Directions: 1. Preheat oven to 350 F. 2. Mix together the sugar, eggs, and vanilla. 3. Mix in the grated zucchini oil. Then the baking soda, salt and cinnamon. 4. Add the flour in slowly while stirring.
Notes: This won't be very sweet so if you want to put more sugar you can. The bread will be very moist and will stay moist for days. I might use one less egg next time...
Again, I tried to make healthy Chocolate Mousse.... this was not very successful so instead of posting the recipe (because it really doesn't work) I'm going to give words of wisdom:
Chocolate Mousse is one of those recipes where you really cannot get around the fat content. The fat is what makes the recipe work. I tried using half and half and Cool Whip lite and a little bit of butter to make up for the lack of fat but the Mousse would not keep shape. I stuck it in the freezer and it just became really solid (more solid than ice cream, not nearly as solid as ice....)
So basically, use whipping cream to make Chocolate Mousse (it doesn't have to be heavy whipping cream).
If you have half and half, use that to make Alfredo sauce instead ^_- I was also surprised to discover that half and half lasts quite a long time after its expiration date. Usually, I would say any dairy products should not be kept more than 2-3 days past its expiration date but I had unopened half and half in my fridge 10 days after its expiration date. I opened to see if it was okay... and it was! I think this has something to do with the fact that it was ultrapasturized. Anyway, I used a little and stuck it in the freezer. We'll see if it still lasts.
Also, just some other interesting tid bits: Eggs last 3-5 weeks after the expiration date listed on the carton.
Keep baking soda in a sealed container otherwise it loses its potency faster. Baking soda usually lasts a couple of years after opening the sealed package it comes in but if you want to check if it still works, place a little bit in vinegar. If it bubbles immediately, it's still good.
Same goes for baking powder. It lasts a pretty long time. To check if it's still good place a little bit in hot water. If it bubbles immediately, it's still good.
I had a lot of skim milk left that was about to become spoiled so I desperately started looking for recipes that used skim milk... and voila! I found Alfredo recipes!
My camera's batteries refuse to stay charged so this is from my phone's camera.... I need a better camera. :/
You do need a little bit of fat to make Alfredo taste good, but I tried to make this recipe as healthy as possible:
2 1/2 cups skim milk 1 Tbs. butter 3 Tbs. flour 3 cloves garlic minced 2 cups Parmesan cheese salt, black pepper, and pepper to taste
Notes: Cook Rotini based on the directions of the pasta box. Flour definitely alters the texture of the sauce a little bit. If you don't like it then you can reduce the amount of flour used and add cream cheese instead. You can even keep the same amount of flour and add cream cheese in addition to that. The sauce will thicken pretty quickly.
