Mushroom Alfredo

One of my favorite bloggers is Rumbly in my Tumbly. I started out following her due to a friend of a friend connection. She’s actually the first person I signed up to follow and I’ve never regretted it. This isn’t actually a recipe she developed, but she adapted it from Pinch of Yum.

I made it last night for G and I. It was incredibly filling. I’ll put my changes in the Recipe Box. Since I like meatless meals, finding some that satisfy us both is quite rewarding. I really enjoyed the combination of mushrooms. Of course, I’m quite a mushroom fan, so this was a real treat.

The pasta came together quite quickly. I know it looks a little dry, but that’s why you’re keeping some of your pasta water. I’d never used herbes de Province before. Nice flavor and I’ll use it again. I might even try making it myself; it’s all things I have in my spice cupboard: savory, marjoram, rosemary, thyme, and oregano. I’ll keep you posted.

16 ounces pasta (linguine is a favorite of mine)

6 tablespoon butter, divided

3 cloves garlic, minced, divided

4 cups fresh mushrooms, sliced (any kind)

2 tablespoons flour

1 teaspoon herbes de provence

1 1/2 cups milk

S & P to taste

3 tablespoons olive oil

additional 1/2 cup pasta water, broth mild or cream (optional)

parmesan cheese for topping

Cook the pasta in salted water, drain, set aside and toss with a little oil to prevent sticking.

Melt 2 tablespoons butter over medium heat. Add one clove of the garlic and sauté for a minute until fragrant. Add the mushrooms and sauté for 5 -10 minutes, until golden brown. Set aside.

Add the remaining 4 tablespoons of butter to the pan and melt again over medium heat. Add the garlic and sauté for 1 minute until fragrant. Add the flour and herbes of Provence. Stir for a minute to cook out the flour taste. Slowly add the milk, whisking to incorporate. Let mixture simmer until thickened. Season with S & P.

* From the Recipe Box:

If you like mushrooms, you will enjoy this. The more varieties the better. It looks dry in the pcture, but it really wasn’t.

and remember:  Don’t compare your life to others. There’s no comparison between the sun and the moon. They shine when it’s their time. Big kiss, Lynn

Faux Sqirl Toast

I’m not ripping Sqirl off; I’m giving them total credit for this amazing thing to eat.  I remember the first time I took my folks to Starbucks.  I truly thought my dad was going to split a gut.  I can still hear him, ” $3.00 for a cup of coffee.  You’ve got to be kidding me.”  Sqirl is the same principle for a lot of people.  One slice of toast for approximately $9.00.  As if!

The owner of Sqirl, Jessica Koslow, rocks my world.  Not only did she come up with this amazing idea, but she was able to market it to people willing to pay the price.  I’ve seen her a few times in interviews and I can’t believe how clever some people are.

So, let’s talk recipe.

The one I saw profiled tonight was called Unicorn Toast.

Cut a slice of brioche at least one inch thick.  I’m using our very own homemade oatmeal bread.  Toast it on both sides.

Slather it thickly with creamy ricotta cheese.  I’m using creamed cream cheese thinned with a little cream instead because I prefer cream cheese to ricotta.

Finally, spread it with stripes of jam.  They used 4 different jams, thus the Unicorn.  I don’t keep that many jars of jam in the refrigerator, so I settled for 3.  I do wish I’d done a better of striping.  I used raspberry, golden plum and lemon curd, all Bonne Maman.  I must say, both G and I thought the lemon curd was magical on the cream cheese.

It looked ever so amazing.

*  From the Recipe Box:

Jessica, I’m going to look up some of your other concoctions.  You are my type of creative genius.  Look her up on-line.  The brioche is much more La-di-da than my oatmeal bread, but you know how I feel about using what you’ve got.

and remember:  Better an “oops” than a ‘what if”.  Big kiss, Lynn

Mississippi Chicken Pot Roast

If you have ever had Mississippi Pot Roast, this is very similar.  I posted the meat version of this in October of last year.  This is almost identical with just chicken as the only difference and so flavorful.  The Mississippi Pot Roast recipe in case you are interested is super easy and very handy to have in your rotation.  You will not be disappointed.

The gluten-free-girl was here for dinner and I made this. I checked all the ingredient lists and everything was copasetic for her tummy. I made it with rice and corn, but there are so many options. I’m making the leftovers into tacos. I’m also using it in salads. It freezes well if you want to keep some on hand.

1 packet Au Jus gravy mix

1 packet Ranch seasoning or Onion Soup Mix

1 cup reduced chicken broth

1 cube of butter

as many pepperoncini plus juice as you like

Place everything in your crockpot.

Cook on LOW for 6 hours.  Shred and serve with your choice of sides and enjoy.  

*  From the Recipe Box:

I’ve not made it with thighs yet, but I will.  When I do, I will probably serve it with rice and teriyaki and leave out the pepperoncini.

I think it would be great with stuffing or mashed potatoes as well. I made gravy with the au jus. I added a bit of Worcestshire sauce to darken it up and add to the flavor. It was good.

We like gravy. I made the jus into gravy using Worcestshire sauce. Way good. This week I used balsamic, cream and butter. I think we both thought it was even better. Give them a try, you won’t be disappointed.

and remember:   Life humbles you as you age.  You realize how much time you wasted on nonsense.  Big kiss, Lynn

Raisin Cream Pie

We are pie people.  None of that frou-frou cake stuff for us.  Mom was raised on a farm and pie was the dessert of choice.  Yesterday was her birthday, so G and I made pie in her honor.  More than a few years ago, mom, the S-I-L and I were discussing our favorite pie after a pie heavy Thanksgiving dinner.   The 3 of us all admitted a deep love for Raisin Cream Pie.  It’s not everyone’s choice.  It’s kind of fallen out of favor over the last few years, decades.

The last time I made this pie, I used my favorite raisin mix from Trader Joe’s.   It’s a 5 raising mix that is totally the bomb diggity, but those suckers grew incredibly large when soaked in the hot liquid.  Don’t do that.  Use the regular old raisins.  Save the fancy raisins for eating out of hand.

Be that as it may, we’re going this this pie for mom’s birthday.

Stew 1 1/2 cups raisins until fluffy.

Drain and add 1 1/2 cups sugar and 3 tablespoons flour.    Stir until mixed.  Add 1 1/2 cups sour cream.  Cook for 5 minutes. 

Add 3 egg yolks and cook until thick.  Pour into a baked pie shell.  

Cover with meringue.

*…….From the Recipe Box:

I think the golden raisins were a little too subtle.  

and remember:  Walk away from anything or anyone who takes away from your joy.  Life is too short to put up with fools.   Big kiss, Lynn

**** I’m having blog issues. If this comes across totally wonky, I apologize and hope to improve things soon.

White Bean and Rosemary Soup

We have been experiencing some major fires here in Washington.  I woke up the other morning thinking we were seeing some September fog only it turned out to be smoke.  The sky has been yellow and very disconcerting.  It makes it hard to breathe and see.  The weather has been very warm as well.  I hate to whine (no I don’t), but I’m ready for soup season.  Fall starts in 3 weeks and I have new soup recipes.  It was always this way when I was in school.  You prayed for sun all summer and then when school started, the temperature soared.  What to do, what to do!
I love bean soup.  My mom made it all the time when I was growing up.  I don’t remember rosemary being a key ingredient, but I love me my rosemary.  This one is creamy and satisfying.  I will definitely put it on my rotation.  The sous chef and I are making it again today.  It’s mom’s recipe with a few interesting additions.
2 tablespoons extra-virgin olive oil

1 medium onion, chopped (about 2/3 cup)

1 garlic clove, minced

1/8 to 1/4 teaspoons crushed red pepper flakes, depending on preferred spice level

1 tablespoon chopped fresh rosemary or 1 teaspoon dried

2 cans cannellini beans (white kidney beans), drained and rinsed or 3 cups home cooked beans

4 cups chicken or vegetable stock

Salt and fresh ground black pepper

2 to 4 tablespoons cream

Baguette, sliced and toasted for serving

DIRECTIONS

Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onions and cook until softened, about 8 minutes. Stir in the garlic, red pepper flakes and rosemary then cook for 1 minute.

Add the beans, chicken stock, 1/2 teaspoon of salt and a 1/4 teaspoon of black pepper then bring to a boil. Reduce the heat to medium-low and cook at a low simmer, uncovered, for about 10 minutes.

Remove the pot from the heat and use an immersion blender to blend until smooth (or use regular blender). Taste the soup and adjust with more salt and/or pepper. For a creamier soup, stir in a little cream or non-dairy milk.

* From the Recipe Box:
Sorry for the horrible picture quality.
If you can’t have summer, let’s have soup!
I love my immersion blender, but I don’t think I’d use it next time.  I like the beans.
Sous-chef has suddenly turned into a crushed red pepper freak.  The first picture is pre immersion blender.  The second picture is after we tried cooling it down with half and half and sour cream.  Cow-a-bunga it was spicy!  We’re going to add a little bacon just for shits and giggles.
and remember:  If my strength intimidates you, I hope you realize that’s a weakness of yours not mine.  Big kiss, Lynn

Butterscotch Pie

My dad didn’t have much of a sweet tooth.  He liked Cashew Brittle from See’s Candies, Idaho Spud Candy Bars, Black Cherry Floats and Butterscotch Pie.  I don’t remember him ever asking for any of these except maybe a quick run to the store for black cherry float ingredients, but he seemed to enjoy them when they were around.  So, in honor of dad’s birthday, let’s make Butterscotch Pie.

He was never silly, but I do remember when he and my Uncle Jimmy battled for the last bite in the pie pan one Easter of this very pie, so let’s assume this is a pretty good recipe.  This is from my Grandma O’s WWII Betty Crocker Cookbook and it hasn’t failed me yet.  It’s the one my mom used, so it must be good.

Melt in a skillet over low heat 6 tablespoon of butter.

When the butter is golden brown, add 1 cup of dark brown sugar.

Boil until foamy (2 to 3 minutes), stirring constantly.  Stir in 1 cup boiling water.  Remove from heat.

Mix in a sauce pan 3 tablespoons cornstarch, 2 tablespoons flour, 1/2 teaspoon salt.

Stir in gradually until smooth 1 2/3 cup milk.

Stir in the brown sugar mixture.  Cook over low heat, stirring constantly, until boiling.  Boil 1 minute.  Remove from heat.  Stir a little into 3 egg yolks, slightly beaten.  Then blend into hot mixture.  Boil 1 minute longer.  Remove from heat and blend in 1 teaspoon vanilla.

Cool, stirring occasionally.  Pour into a cooled baked pie shell.  Chill. Top with whipped cream.

*  From the Recipe Box:

Dad preferred a graham cracker crust, so graham cracker it was.  I remembered it being better than this, but happy birthday anyway papa.  If and when I make this again, I will cut down on the flour.  It tasted a little gummy to me.  I think I’ll blame it on my sous chef.

More pictures of brown food.  What’s the deal?  As you can tell, I used whip cream from a can.  Yes, I am embarrassed, but it’s what I had.

and remember:  Stop overthinking.  Be loud about the things that are important to you.  Big kiss, Lynn