Dinner With April Mushrooms

jovina cooks

Pork Marsala with Mushrooms

3 servings

Ingredients

1/4 cup all-purpose or gluten-free or low carb flour
1/4 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1 pound boneless pork loin chops, about 3/4 inch thick
2 tablespoons butter
2 tablespoons olive oil
2 cups sliced fresh mushrooms
1 minced garlic clove
1 shallot, minced
1/2 cup Marsala wine
1/2 cup low-sodium chicken broth
1/4 cup heavy (whipping) cream

Directions

Cut the pork chops in half lengthwise. Mix flour, salt, garlic powder, and oregano together in a medium bowl. Add pork and toss until well coated. Reserve 2 tablespoons of the flour mixture and set aside.


Heat the butter and olive oil in a large skillet over medium heat. Place the pork cutlets in the skillet in a single layer, and cook, turning occasionally, until brown on both sides. Place the pork on a plate.


Add the mushrooms, shallot…

View original post 230 more words

El Dorado Casserole

2 pounds ground beef

1/2 cup onion, chopped

1/2 teaspoon garlic powder

8 ounces tomato paste

8 ounces sour cream

1 cup cottage cheese

16 ounces Monterey jack cheese, shredded

1 can green chiles, chopped

1/2 cup salsa

 

Cook beef until browned. Drain. Add onion, garlic powder, tomato sauce and olives. Cook over low heat until the onion is clear.

Combine sour cream, cottage cheese and chiles. Add meat mixture and 1/2 the Monterey jack cheese and mix slightly. Pour mixture into a greased 2 1/2 quart casserole. Cover with remaining cheese. Bake at 350F for 30 minutes. Yield: 8 servings

Deviled Swiss Steak

3 pounds beef round steak

2 tablespoons cooking oil

2 teaspoons dry mustard

1 (4 ounce) can mushrooms, sliced

1 1/2 teaspoons salt

1 tablespoon Worcestershire sauce

1/4 teaspoon pepper

 

Cut round steak into serving size pieces. Combine dry mustard, salt and pepper; sprinkle over round steak and pound on both sides with meat mallet.

Brown steak quickly in oil in large frying pan. Pour off drippings. Drain liquid from mushrooms and add enough water to make 1/2 cup. Add liquid and Worcestershire sauce to steak.

Cover tightly and cook slowly for 1 1/2 hours. Add mushrooms during last 5 minutes of cooking time.   Remove steak to warm serving platter and top with mushrooms. Yield: 10 servings

Crockpot Hungarian Goulash

2 pounds round steaks, cut in 1/2-inch cubes

1 cup onion, chopped

1 clove garlic, minced

2 tablespoons flour

1 teaspoon salt

1/2 teaspoon pepper

1 1/2 teaspoons paprika

1/4 teaspoon dried thyme, crushed

1 (14 1/2 ounce) can tomatoes

1 cup sour cream

 

Put steak cubes, onion, garlic in crockpot. Stir in flour and mix to coat steak cubes. Add all remaining ingredients except sour cream. Stir well. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, stirring occasionally. Add sour cream 30 minutes before serving, and stir in thoroughly. Yield: 6 servings

Beef Bourguignon

1 1/2 cups dry red wine

3 tablespoons extra virgin olive oil

2 tablespoons dry minced onion

1 teaspoon thyme

1 tablespoon parsley flakes

1 bay leaf

1/2 teaspoon pepper

4 pounds stew beef, 1 inch cubes

1/3 cup flour

1 teaspoon salt

8 slices bacon, diced

24 small white onions

2 garlic cloves, minced

1 pound mushrooms, quartered

 

Thoroughly combine first 7 ingredients; add beef and marinate at least 3 hours at room temperature, or overnight in refrigerator.

Drain meat reserving 1 cup of marinade. Place meat in removable liner of slow cooker; sprinkle with flour and salt and toss to coat meat.

Fry bacon; fry onions in bacon fat until slightly brown, add garlic and fry for 30 seconds; remove onions, garlic and bacon with slotted spoon and add to meat in liner.

Sauté mushrooms in remaining bacon fat (add butter if needed). Remove mushrooms with slotted spoon and add to meat-onion mixture. Pour reserved 1 cup of marinade over all. Place liner in base. Cover and cook on AUTO for 6-7 hours; or LOW for 8-10 hours; or HIGH for 4-5 hours. Yield: 8 servings

Lentil, Fennel and Skyr Salad

Stefan's Gourmet Blog

dsc03696

This is the type of salad that I often eat for lunch during the weekend, and I will be posting a few more of them. It is low in fat and low in carbs as well as vegetarian, so perhaps a good choice after all the decadent food you’ve had over the holidays. If you are looking for a way to eat more legumes, here is a great one. Most important is that this salad is very tasty as well, as food should always be enjoyable. This salad is tasty because it combines textural elements (lentils, crunchy fennel, and creamy skyr) with flavor-boosting spices in just the right mix (fenugreek, cardamom, fennel seed) and only a touch of honey to sweeten it up.

Skyr is Icelandic yogurt that has recently become available in these parts. It is much higher in protein than usual yogurt (11.8%) and low in fat (0.2%) with a…

View original post 182 more words