Mushroom Frittata

https://thestonesoup.com/blog/2018/09/25/mushroom-rosemary-frittata/
Mushroom Frittata

I lined a 9x13 dish with freezer paper (plastic up) and used thyme instead of rosemary, plus increased eggs to 9 and put in in mozzarella and cottage cheese. The min baking time was perfect.

Roasted Basil Eggplant

Roasted Basil Eggplant, from Against All Grain Meals Made Simple p232

I used italian eggplant and some quartered leftover mushrooms for this recipe. I loved this side dish--David didn't love it, but didn't dislike it either. Still, its a good option for eggplant that you don't have plans for.

Green Bean Casserole from scratch

http://www.foodnetwork.com/recipes/alton-brown/best-ever-green-bean-casserole-recipe/index.html

This was good, but I used arrowroot starch instead of flour and it made the onions stick together and bake strangely. It worked fine as a sauce thickener though. And I left out the panko. So that definitely brought this down a notch. David said it wasn't much better than the green beans plain, but I thought it was still fun and will try it again sometime, maybe without any flour coating the onions.

Chicken, Ham and Mushroom Crepe filling

http://www.foodnetwork.com/recipes/emeril-lagasse/savory-crepes-with-creamy-chicken-ham-and-mushroom-filling-recipe/index.html

This was good, but very fattening. I substituted half and half for the creme. David didn't love it, but liked it fine. I don't think I'll make this exact recipe again, its a lot of work for only a 3.5 rating.

Striped Bass / Mushroom Risotto

http://www.epicurious.com/recipes/member/views/STRIPED-BASS-WITH-MUSHROOM-RISOTTO-50013575

The striped bass recipe here is fantastic. I made it with my friend Heather Majors from the Nov 2008 issue of Bon Appetit. We also made the risotto, but I like my porcini pressure cooker kind better. We made this about 2.5 years ago and she served it to me and David on her porch for our 6 month anniversary, if I remember right (it may have been another month.)

For dessert that night, we made this: http://lrhrecipes.blogspot.com/2010/07/almond-brownie-cake.html

Veggie Pot Pie with Wine Sauce

http://www.epicurious.com/recipes/food/views/Vegetable-Pot-Pie-with-Wine-Sauce-and-Polenta-Crust-1549

This was so much better than the last Veggie Pot Pie I made. I didn't make the polenta crust, I used a trader joes pie pastry crust instead. I let it bake for like 30 min at 350, but it could have gone longer because the veggies were cold from roasting them the day before. This was really good!

Chicken Marsala

https://web.archive.org/web/20140110054056/http://www.foodnetwork.com/recipes/emeril-lagasse/chicken-marsala-recipe/index.html

This was really good with a touch of sweetness to it. I attempted to double the recipe (for leftovers) but the sauce didn't thicken very well. This might have also been because I used almond meal instead of regular flour to "dredge" the chicken in. I don't think the almond meal works nearly as well as a thickening agent as flour. Next time I make this I will just make one recipe and actually follow the directions this time. Instead of making the "essence" I just put a few pinches of spices into the flour mixture.

10/26/2010 update:

I made this again tonight and followed the recipe. It turned out really delicious. I had some flour left over after "dredging" and put some of it in the liquid to help thicken, but it probably wasn't necessary. Marsala has a really unique flavor. David and I both really like it. We ate it over brown rice with asparagus.

Baked Fajitas

My long time friend Jillian taught me to make these during undergrad. They are easy and good.

I think Jillian used portobello mushrooms instead of chicken, but I like to sub that for chicken and baby mushrooms.

Cooked chicken pieces (maybe 1 large chicken breast?)

1 bell pepper (I prefer a non-green type)

1/3 lb baby mushrooms (I think 10-15 mushrooms. I like crimini).

1 tsp cumin

4 medium flour tortillas

1 cup salsa

1/2 cup grated cheddar cheese

Slice bell pepper into strips and slice mushrooms. Saute until mushrooms are cooked. Add cumin. Divide mushroom/pepper mixture into 4 piles in pan. Roll up mixture with 1/4 of available chicken pieces in tortilla. Put tortilla in square glass casserole dish. 4 of these should fit perfectly. Pour salsa over rolled up tortillas and sprinkle cheese over top. Bake for 20 min at 350.

(If you don't want to saute the veges, just roll up everything raw (but the chicken still cooked) and bake for 30-40 minutes.

This is good for 2 people.

Notes: Sauteed onions would be good with this.

Porcini Mushroom Risotto

Porcini Mushroom Risotto
http://www.epicurious.com/recipes/food/views/Porcini-Mushroom-Risotto-108603

I left out the fennel seeds and used one onion in place of the shallots (as I usually do). And I used only a half cup of grated parmesan cheese (real, not Kraft). I like risotto in general, and it's a great way to use porcini mushrooms. This recipe also uses the pressure cooker, though it needed to cook a bit more after taking the lid off the pressure cooker. There was still some liquid to be incorporated and stirring needed to make it creamy. Make sure to use arborio rice for the creamy risotto effect.

Beef Stroganoff

This recipe is loosely based on this recipe: http://www.recipezaar.com/Beef-Stroganoff-3317

Ingredients
1 lb ground beef
1/2 lb mushrooms, sliced
1 onion, chopped
2-3 garlic cloves
2-3 tablespoons ketchup
1 tablespoons butter (optional--depending on how lean the beef is)
3 tablespoons all-purpose flour or gluten-free all purpose flour
1 (10 1/2 ounce) can beef broth
1/2 to 1 cup sour cream (great both ways!)


Directions
Heat large skillet. Add meat and brown. Add mushrooms, onion and garlic to skillet. Cook 3-4 minutes until onion is tender. Blend in flour. Add ketchup and broth. Simmer until thickened.

Add sour cream after heat is turned off. Serve over hot noodles or rice

Mushroom and Leek Soup

http://www.epicurious.com/recipes/food/views/Mushroom-and-Leek-Soup-with-Parsley-Dumplings-357310

I halved this recipe, first of all. I followed the directions closely, but when it came time to begin making the dumplings I decided not to since it was already dinner time and I didn't want to eat late.

After trying the soup, I realized that the dumplings are really important. The soup had a nice flavor, but it needed something else in it to make it satisfying. The dumplings would have fulfilled that role. Or perhaps barley or rice would work well too. But as is, the soup on its own is way too light.

Neither of us are excited about leftovers...perhaps I will freeze it or turn it into risotto or something.

One-Pot Spaghetti

http://www.bhg.com/recipe/pasta/one-pot-spaghetti/
One Pot Spaghetti

I really liked this recipe. I used fresh mushrooms, pork sausage, and beef broth.

This is from the New BHG cookbook.