Cheese Stuffed Mushrooms

Sep 29, 2014

Stuffed with cheddar and Parmesan cheese and baked until golden, these mushrooms are perfect to serve as an appetizer or side dish.

Agaricus bisporus, an edible mushroom with many names depending on maturity. Find out more….

Ingredients

• 1 medium onion, finely chopped
• 2 tablespoons olive oil
• 12-16 very large mushrooms (Baby Bella, or large Buttons)
• 1 cup soft bread crumbs
• 2 cloves garlic, chopped
• 1/2 cup chopped parsley
• 1/2 cup grated cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon leaf basil, crumbled
• 1 egg, beaten

Ingredients

1. Cook onion in olive oil until soft; do not burn.
2. Remove mushroom stems and chop; reserve caps.
3. Combine onions and chopped stems with remaining ingredients. Mound the stuffing in the mushroom caps, and bake in a preheated 350°F oven for 20 minutes.

Mushroom Quiche with Quinoa Crust

Sep 29, 2014

Mushrooms are a delicious, healthy substitute for meat! This quiche recipe from Nestle Kitchens is hearty, satisfying, and big on flavour but low in sodium and calories.

Makes: 12 servings  •  Prep Time: 15 minutes  • Total Time: 120 minutes

Ingredients

• Nonstick cooking spray
• 1 cup red or ivory quinoa, pulsed in blender until close to flour consistency
• 4 tablespoons butter, melted
• 1/4 cup water
• 1/2 teaspoon baking powder
• 1 tablespoon extra-virgin olive oil
• 1 pound sliced mushrooms (mixture of oyster, white button and/or baby brown bella cremini)
• 2 medium shallots, finely chopped (1/2 to 3/4 cup total)
• 1 tablespoon fresh thyme leaves
• Salt and freshly ground black pepper
• 6 large eggs
• 2 cans (12 fluid ounces each) NESTLÉ CARNATION Evaporated Fat Free or Lowfat 2% Milk
• 1 cup (4 ounces) shredded Gruyère cheese

Directions

1. PREHEAT oven to 350° F. Line bottomof9- or10-inchspringform pan with parchment paper or foil. It’s best to use two sheets, crisscrossing the sheets. P
   

   Nutrition Facts. Click to enlarge

   lace the side of the springform pan over the paper and close the latch. If using foil, fold the foil overhang up over the base of the pan. (Note: This step is necessary or the fluid will leak out. Alternately, a 9- or 10-inch-round cake pan will work and there is no need to line with foil.) Spray inside of pan with cooking spray.

2. COMBINE quinoa, butter, water and baking powder in medium bowl; stir well. Press firmly into bottom of prepared pan.
3. BAKE for 15 minutes.
4. HEAT oil in large skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, for 5 minutes or until they begin to soften. Reduce heat to medium; stir in shallots and thyme. Cook, stirring occasionally, for about 5 minutes or until mushrooms are tender. Season with salt and pepper.

Get more great meal ideas from:

Creamy Peppercorn Sauce

Sep 22, 2014

Easy to make and ready in as little as 30 minutes, creamy peppercorn sauce over a perfectly cooked steak is as elegant to look at as it is delicious to eat. Yum!

Peppercorns. “The world’s most popular spice is a berry that grows in grapelike clusters on the pepper plant (Piper nigrum), a climbing vine native to India and Indonesia. The berry is processed to produce three basic types of peppercorn—black, white and green. The most common is the black peppercorn, which is picked when the berry is not quite ripe, then dried until it shrivels and the skin turns dark brown to black. It’s the strongest flavored of the three—slightly hot with a hint of sweetness”. Read more foodterms.com

Ingredients
For the steak
1 or 2 steaks, tenderloin or other cut of your choice
1 garlic clove
Coarsely ground black pepper and salt
Butter
Olive oil
For the sauce
1 shallot, chopped
2 cloves garlic, chopped
3/4 cup beef broth
1 to 2 teaspoons Dijon mustard
1/4 cup Heavy Cream
Green peppercorns (use to taste and soak in beef broth a few hours before making sauce to infuse flavours)

Directions

1. Rub steaks with garlic clove and season with ground black pepper and salt. Add a little butter and olive oil to a pan. Cook steaks over medium high heat to desired doneness. Remove from pan and set aside.
2. In the same pan, make the sauce by adding chopped shallot and garlic to the drippings. Cook for about 30 seconds and add the beef broth along with the peppercorns and the Dijon mustard. Simmer until reduced. Add cream and simmer a few minutes longer. Note: If you want to ‘up the flavour’, simply crush a few of the peppercorns while reducing sauce.
3. Spoon peppercorn sauce over steaks and enjoy!

Pizza Muffins

Sep 16, 2014

Everyone knows kids love pizza so why not pack a healthier version in their lunch box. Filled with cheese, ham, sun-dried tomatoes, and zucchini (in disguise) these muffins are a savory kid-approved meal. These muffins freeze well so make a batch and freeze to keep on hand. Pack them in the lunch box in the morning and they will thaw before lunch break.

Makes approx. 16 muffins

Shhh! We won’t tell if you won’t tell. Grated zucchini – the secret ingredient kids won’t even know is there!

Ingredients
2 cups self-rising flour
2 eggs
1 cup milk
1 cup zucchini, peeled and grated
1 cup cheese, grated
1 cup ham, diced
1/4 cup olives, sliced finely
1/4 cup sun-dried tomatoes, chopped
1 tablespoon dried Italian herb seasoning

Directions
1. Place the flour, dried herbs, zucchini and cheese in a large bowl and mix well to coat the zucchini and cheese.
2. Add the ham, olives and sun-dried tomatoes and mix to combine.
3. Add the eggs and milk and mix just until all flour is combined. Don’t over mix. Over mixing will lead to tough muffins.
4. Spoon mixture into muffin trays and bake in a 350°F oven for 15 to 20 minutes or until muffins spring back when touched and have browned slightly.

Lunch Box Blues? Pasta to the Rescue!

Sep 9, 2014

When it comes to the school year, packing a healthy and nutritious lunch for your child can be challenging and time-consuming. Pasta to the rescue! Served hot or cold, most kids love pasta and it really is a healthy option for the lunchbox.

Pasta provides complex carbohydrates so your child gets steady energy without feeling hungry just a few hours after eating. Choose whole grain varieties for fiber and folic acid and add a variety of sauces, along with nutritious toppings, and you’ll please even the most finicky eaters.

Add vegetables for essential vitamins and minerals and lean protein for building muscles (beans, shrimp, tuna, grilled chicken). Seafood like shrimp, salmon and tuna also provide Omega-3, a fatty acid that helps keep your child’s brain, eyes, and heart healthy.

From cool salads to chill-chasing soups and casseroles, we’ve found a few kid-approved recipes that make smiles, tempt appetites, and help get them through the day.

Shrimp, Avocado & Pasta Salad

Homemade Chicken Soup with Lemon

Kid-friendly Pasta Salad

Chicken Pasta Bake