Archive for January, 2012

What Will I Do

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Brown Butter Mushrooms With Creamy Noodles

I have a new love…

Cremini Mushrooms

Don’t tell Josh, but it’s starting to get serious. These cremini (crimini?) mushrooms are downright life changing. I like to say pretty much all things that I love are life changing, but these guys are dear to my heart. They are so rich and satisfying. That umami flavor does it for me. And cats too apparently.

I can’t tell you when I first tried mushrooms, but I’ve know about this love for awhile now. I grew up with a mushroom (and egg!) hating mom who I can confirm would never serve mushrooms to me as per my previous post. One day I’m going to get her to love mushrooms. One day mom, just you wait!

If you too love mushrooms then this very quick and easy recipe is for you!

Brown Butter Mushrooms with Creamy Noodles

Ingredients: 

brown butter mushrooms: 5 C. chopped cremini mushrooms, 1 t. salt, 2 T butter

creamy noodles: half package of egg noodles (4 C. cooked), 1/4 C. sour cream, 1 T butter, 1/4 t. salt, 1 t garlic powder, 1 T dried parsley (plus more for garnish), 1/2 C. chopped provolone

Directions:

Prepare egg noodles according to the package instructions. Drain and set aside.

Wash and dry mushrooms and set aside. Heat butter in a large skillet until it begins to turn brown or a light amber color. Add mushrooms to the pan, careful not to overcrowd them. Add salt and stir. Cook until tender.

Put noodles back in the pot on medium heat. Add butter, sour cream, salt, garlic powder, and parsley to the noodles. Stir until the butter is melted and the noodles are heated thoroughly.

Place noodles on a large serving platter and top with provolone cheese. Add mushrooms to the top of the noodles and garnish with parsley. Serve with a side salad and enjoy!

Brown Butter Mushrooms with Creamy Noodles

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Article source: http://www.myallnaturalweightloss.com/brown-butter-mushrooms-with-creamy-noodles/2876/

Vegetable Kung Pao

I make vegetable kung pao with peanuts at least once a week. Josh loves it, I love it, and it’s quick and easy to make. I’m pretty sure I could make it with my eyes closed. I sauté two or three cups of celery and one chopped onion in 1-2 T sesame or olive oil. Cook until tender. I add fresh or powdered garlic, white pepper, a few pepper flakes, and one or two shakes of chinese five spice. Then I add about 2 T soy sauce, 2 T rice vinegar, 2 t sugar or honey, a shake of cornstarch and then 1/2 – 1 C. chicken of vegetable stock. Add more soy sauce or garlic to taste and about a cup of salted peanuts. Top off with chili sauce and serve with basmati rice.

Before dinner I did 40 minutes of Insanity and I swear during the whole thing I had Bob in my head yelling at me to work harder. I think it’s because of Gail. And you know what? I worked harder! Thanks Bob (and Gail.)

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Article source: http://www.myallnaturalweightloss.com/vegetable-kung-pao/2872/

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