Archives for category: mushrooms

Two-Ingredient Homemade Egg Pasta Recipe

Two Ingredient Homemade Pasta Recipe - Just eggs and flour - I will never buy the boxed stuff again.

Here’s a fun and easy recipe: homemade egg pasta. It’s just two basic ingredients: flour and eggs. You can use this to roll out in flat sheets for cutting into fettuccine noodles or tagliatelle. It’s also perfect for filled pastas such as ravioli or tortellini.

The fun part is you don’t even need a mixing bowl – just make a “bowl” out of flour right on your work surface and place the eggs in the middle.

We used a hand-crank pasta machine to roll out the dough. Our kids thought this was great. It was like a PlayDoh Fun Factory – except we got to eat our work.

I cut some of the pasta dough into fettuccine and spaghetti noodles, and used a hand stamper tool to make ravioli another time.

Of course there are tons of flavors and liquids you can add to this basic pasta dough: try 6-10 oz. of spinach, or a teaspoon of grated lemon zest and 6 oz. grated Parmigiano-Reggiano cheese, or even ½ cup dry white wine to your dough while mixing. Herbs and spices (basil, parsley, etc) or even vegetable purees can be great additions.

And if you’re making ravioli or tortellini, there are so many delicious options for the filling besides the usual ricotta: for example butternut squash, mushrooms, blue cheese, etc.

I made the batch in the photos with just plain old, boring, flour, since we have a bunch of it. I do want to try switching up the flour, though, and experiment with cornmeal, rice, semolina, whole wheat, and/or buckwheat.

Anyway, here’s the basic recipe. It makes approximately the same amount as 1 pound of store-bought dried boxed pasta.

WHAT YOU NEED:

  • 4 large eggs
  • 3 ½ cups (14 oz.) all-purpose flour

WHAT YOU DO:

MIX: Mound the flour in the center of your work surface. Using your hands, make a well in the middle that will be wide enough and deep enough to hold the eggs. Add eggs, and any optional liquids or flavoring. Using a fork, beat the eggs (and any liquids/flavors). Gradually incorporate small amounts of flour from the sides of the well as you go, until all the flour is mixed in. This will be a lumpy mess, but do not worry. The next step will take care of that.

KNEAD: Knead for 3 minutes or so. If the dough is really sticky, add a little more flour. The dough should be slightly springy and just a tiny bit sticky. Knead for 10 additional minutes until the dough becomes smooth. Wrap ball-shaped dough in plastic wrap and let sit at room temperature, for 30 to 60 minutes.

ROLL OUT (<– said in my best Transformers voice): Using a rolling pin (and extra flour for dusting) or pasta machine to turn the dough into sheets. Cut into desired shapes, or add filling if you’re making stuffed pasta.

Tip: I sprinkled a tiny bit of cornmeal on the dough before I put it through the roller the first time to keep it from sticking, and I put a tiny amount of cornmeal on the plate for the finished pasta and tossed the noodles around to keep them from sticking. To keep noodles from drying out, cover with a damp towel as you go.

COOK: Bring 6 to 8 quarts of salted water to a rapid boil. Add pasta, and boil until firm but not mushy (depending on the thickness of your pasta, anywhere from 30 seconds-2 minutes or so). Drain and serve.

adapted from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynne Rossetto Kasper

Two Ingredient Homemade Pasta - just flour and eggs - I will never buy the boxed stuff again

 

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Here’s a show and tell of my lunch 🙂 I sauteed fresh veggies in a teaspoon of EVOO, and added some red pepper flakes, lemon juice, and garlic. I added a serving of whole wheat penne pasta, but have done this with feta, chicken, brown rice too. I included the estimated nutrition information, WW points, and the 21 day fix container counts for each option.

Choose Your Own Adventure Veggie Toss - includes nutrition info for a ton of options and 21 Day Fix contianer counts - pasta, chicken, feta, brown rice

WHAT YOU NEED:

1 c. (which is 1 green 21 Day Fix container) fresh asparagus, cut into pieces

1/2 c. (1/2 green container) portabello mushrooms, sliced

1/2 c. (1/2 green container) cherry tomatoes, halved

1 tsp. extra virgin olive oil (EVOO)

To taste: lemon juice, red pepper flakes, and minced garlic.

Options:

  • 1/2 c. (1 yellow container) cooked whole wheat penne pasta
  • 1/2 c. (1 yellow container) cooked brown rice
  • 3 oz. (1 red container) baked chicken
  • 1/4 c. (1 blue container) crumbled feta cheese

WHAT YOU DO:

In a saucepan, saute the EVOO, veggies, and garlic. Add lemon juice and red pepper flakes to taste.

Mix in your pasta, rice, chicken, or feta to desired temperature, and serve.

Veggie Toss - choose your faves - includes nutrition info for 21 Day Fix container counts and nutrition info for each option

Estimated Nutrition Info for Fresh Veggies sauteed with your favorite option - 21 Day Fix and WW friendly

It’s getting toward the end of the week (AKA time to grocery shop) and I was trying to scrape some ingredients together for lunch. I ended up with this: Chicken Mushroom Marinara.

This makes four servings (less than 180 calories each) and there are only 4 WW +Points per serving! I ate this as is but you could always place it on top of brown rice, whole wheat pasta, or zucchini noodles.

Skinny Chicken Mushroom Marinara - Just 4 WW points per serving

 

WHAT YOU NEED:

  • 1 lb. uncooked boneless skinless chicken breasts, cut into pieces
  • 1 c. pasta sauce or marinara (I used a jarred chunky veggie pasta sauce)
  • 8 oz. mushrooms, cleaned and sliced *tip: use an egg slicer to quickly and evenly cut your ‘shrooms 🙂

WHAT YOU DO:

Spray large skillet with non-stick cooking spray.

Add chicken and cook on med-high for 5 minutes or so.

Add sauce and mushrooms, stirring to combine, and heat until chicken is cooked through.

Quick Tip - use an egg slicer to cut mushrooms

Quick Tip - Use an egg slicer to get evenly sliced mushrooms

Serves: 4

WW PlusPoints value per serving: 4

Estimated Nutrition Information per serving:

178 calories

4 g. fat

8.4 g. carbohydrates

2.1 g. fiber

25 g. protein

Here’s a show and tell of my lunch. And an easy light meal idea; it’s more of a “no recipe” recipe. 🙂 It has whole wheat pasta tossed with veggies sauteed in olive oil and garlic, sprinkled with soy sauce and lemon juice.

Whole Wheat Pasta Tossed with Veggies - the 'no recipe' recipe!

WHAT YOU NEED:

  • whole wheat spaghetti (however many servings you want to make)
  • a few teaspoons of extra virgin olive oil (EVOO) for sauteing the veggies
  • 1 clove of garlic, minced
  • fresh vegetables, washed, cut and sliced (2-4 cups depending on how many servings you want) — I used asparagus, mushrooms, onions, yellow squash, zucchini, and bell peppers.
  • soy sauce
  • fresh lemon juice

WHAT YOU DO:

Prepare spaghetti noodles according to package directions.

While noodles are boiling, heat EVOO and garlic in a skillet over medium heat. Add veggies and sautee until tender.

Drain noodles, and place on serving dish. Top with veggies, then sprinkle on some soy sauce and lemon juice to taste. Stir to combine, then serve.

Here are some stuffed mushrooms I recently enjoyed. Super easy, fresh, and healthy!

Stuffed Baby Bellas - just 5 ingredients. Perfect as a side dish or even a meal. Meatless Monday option!WHAT YOU NEED:

  • 8 oz. baby bella mushrooms, cleaned and stems removed
  • 1 oz. crumbled feta cheese
  • small handful of fresh spinach
  • approx 1 Tbs. of banana pepper rings
  • dillweed to taste

WHAT YOU DO:

Line a baking sheet with foil, then spray with nonstick cooking spray.

Place mushrooms on foil then stuff with spinach leaves and feta. Top with dill and pepper rings.

Broil in the oven for 5-10 mins, until cheese is browned.

‘Shroom lover? Check out: portabellos stuffed with baby spinach, fresh salsa and feta cheese

Here’s a healthy lunch I made with my GEFU Spiral Cutter:

Zoodles - use a spiral cutter to make 'noodles' out of zucchini. Saute with mushrooms, EVOO, and garlic. Add tomato sauce or other toppings like feta cheese.

Zucchini “noodles” AKA zoodles. In a skillet, sauteed the zucchini with EVOO and garlic, added some sliced mushrooms, and topped it with pasta sauce. It was super delicious, and the zucchinis really did taste like pasta noodles.

Here’s what I did…

WHAT YOU NEED:

  • 2 tsp. Extra Virgin Olive Oil
  • 2 small zucchinis, spiral cut
  • 4 oz. sliced Monterey mushrooms
  • 1 clove of garlic, minced
  • Optional toppings: spaghetti sauce, parmesan cheese, feta cheese, etc.

WHAT YOU DO:

  • Saute the EVOO, garlic, zucchinis and mushrooms over medium-high heat until slightly tender.
  • Serve with pasta sauce or other toppings.

Is that pasta? No it's zucchinis cut into spiral 'noodles' topped with tomato sauce. Great meatless option, or could add ground turkey in the sauce.

 

Love zoodles? Here’s my lemon garlic shrimp on zoodles recipe.

Also check out:

Easy Marinated Mushrooms

Feta, Avocado & Tomato-Topped Pita Chips

Wasabi Sesame Soy Cucumber Salad

Buffalo Cauliflower “Wings”

Fresh Mediterranean Salad

A while ago, I adapted a marinated mushrooms recipe from skinnyms.com and loved it. I mean, who doesn’t love ‘shrooms, garlic, soy sauce, and a hint of spice?!? Here’s what I did…

easy marinated mushrooms

WHAT YOU NEED:

  • 16 oz mushrooms, sliced
  • 1/2 Tbs Extra-Virgin Olive Oil
  • 3 Tbs red wine vinegar
  • 4 garlic cloves, minced
  • 1 Tbs onion, chopped
  • Kosher salt to taste
  • 2 Tbs soy sauce
  • 1/2 tsp crushed red pepper flakes

WHAT YOU DO:

Rinse mushrooms or wipe them clean with a paper towel. Add mushrooms to a pan of boiling water, salt to taste, and boil for 5 minutes or untill cooked. Drain off the water.

While boiling, in a bowl, mix the EVOO, vinegar, garlic, onion, soy sauce, and red pepper flakes.

After the mushrooms are boiled and drained, put them in a deep bowl and pour the marinade on top. Tent with foil and allow everything to sit in the marinade until cooled to eating temperature.

P.S. Here’s a great addition for your pantry – gotta love Amazon Prime, you can get an entire one-gallon can of Kikoman soy sauce for only around $17, and it will last forever. I’ve used ours for tons of stir fry recipes, rice, marinades, etc.

easy marinated mushrooms

easy marinated mushrooms

easy marinated mushrooms

marinated mushrooms

feta artichoke portobello strips with tomatoes, dill, onions & lemon juice

For a healthy lunch, I recently sautéed some veggies in EVOO and topped them with feta, dill and lemon juice. This makes a really big portion, with two servings being only 5 Weight Watchers Plus points each!

WHAT YOU NEED:

1 Tbsp. Extra Virgin Olive Oil

3 portobello mushrooms, cleaned, stems & gills removed, cut into strips

1/2 white onion, chopped

3/4 c. canned artichoke hearts (packed in water), chopped

1/2 tsp. minced garlic

2 Campari tomatoes, sliced

1 Tbs. lemon juice

2 tsp. dried dillweed

1/4 c. crumbled feta cheese

WHAT YOU DO:

Heat olive oil in a skillet over medium-high heat. Add mushrooms, garlic, onions, and artichoke hearts. Sauté for 5-10 minutes, until cooked through. At the very end, add tomatoes, lemon juice, and dill. Dish onto a plate. Before serving, top with feta and garnish with more dill.

Estimated Nutrition Info – Amount Per Serving:
Calories 165.5
Total Fat 11.1 g
Carbohydrate 13.5 g
Dietary Fiber 4.6 g
Protein 6.6 g

Here’s a recipe I came up with to use some of the fresh veggies we’re accumulating around here.

And of course I added one of my favorite “splurge” items: feta!

Also this is only 4 Weight Watchers Plus Points per serving. A great side dish, or you could even eat the whole thing as a filling entrée for only 8 points.

Lemon Feta Mushroom-Fest

Lemony Feta Shroom-Fest: summer veggies, EVOO, lemon juice, dill, feta. Yum!!!

 

Makes 2 Servings

What You Need:

  • 1 Tbs. extra virgin olive oil
  • 1 clove garlic, minced
  • 8 oz. fresh mushrooms, washed & sliced
  • 1 Tbs. onion, diced
  • 1 yellow squash, peeled & sliced
  • ¼ c. Athenos crumbled feta cheese
  • 1 tomato, sliced
  • ¼ tsp. dried dillweed
  • juice from ½ of a lemon

What You Do:

Heat olive oil over medium-high heat in a large saucepan.

Add garlic and veggies. Sauté until tender.

Serve on a plate and top with feta, tomato, dill, and lemon juice.

Estimated Nutrition Facts – 2 Servings

Amount Per Serving:

  • Calories 141
  • Total Fat 11g
  • Cholesterol 16.7 mg
  • Sodium 214 mg
  • Total Carbohydrate 7g
  • Dietary Fiber 2 g
  • Protein 5g

Easy Slow Cooker Ranch Mushrooms

crockpot ranch mushrooms (1)

Just 3 ingredients: Mushrooms, Melted Butter, Ranch Dressing Packet

As I mentioned in an earlier post, I looooovvve mushrooms. This recipe is awesome because it is so easy, and it’s so delicious. You just throw three ingredients in the Crock Pot and let it simmer. If you’re making this for a large group, you probably need to double (or even triple) the recipe because the mushrooms shrink big time as they cook.

WHAT YOU NEED:

WHAT YOU DO:

Wipe mushrooms off with a damp paper towel then put them in your slow cooker.

Mix melted butter with ranch mix. Pour over the mushrooms & cook on LOW 3-4 hrs.

The ranch and butter mixture does not coat all the mushrooms at first, but once the mushrooms shrink down and the mix simmers, it should be enough. If not, just add a few tablespoons of water later.