Food + Blog= Love

Food + Blog= Love...Don't be fooled by the title.. Guys are welcome to view this blog too... This blog is written by a girl so obviously these recipes are girl friendly... Also, most of my posts will be healthy recipes YAY!! But every now and then I will throw in one of my favs! Hey, you gotta live a little!! It's OK to splurge and your man will love ya for it!

Feel free to share your recipes too! I am ALWAYS looking for new ideas!!

Sunday, October 20, 2013

Mushroom Stroganoff- GLUTEN FREE

Technically this is not dude approved..  ONLY because the dude hates mushrooms..  Since I had been wanting to make this recipe for a while now- I decided it would be perfect for a girl's dinner!  Well it was a hit!  Very delish..  However, doesn't make great leftovers.  If you want to have as leftovers I recommend making extra sauce to pour over the noodles once you reheat.

Mushroom Stroganoff
Skinnytaste.com 
Servings: 4 • Serving Size: 1 1/2 cups • Old Points: 5 pts • Points+: 7 pts
Calories: 268 • Fat: 3.5 g • Carbs: 52.5 g • Fiber: 7 g • Protein: 12.5 g • Sugar: 4.5 g
Sodium: 312 (without salt) 

http://skinnytaste.ziplist.com/souschef?url=http%3A%2F%2Fwww.skinnytaste.com%2F2012%2F09%2Fmushroom-stroganoff.html


Ingredients:

  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 2 tbsp unbleached all-purpose flour
  • 2 cups fat-free, less-sodium vegetable broth (or beef if you're a carnivore)
  • 1 tbsp Worcestershire sauce
  • 1 tsp tomato paste
  • 5 oz sliced Cremini mushrooms
  • 8 oz sliced baby Bella mushrooms
  • 3.5 oz Shiitake mushrooms
  • 1/4 tsp thyme
  • salt and pepper to taste
  • 2 tbsp white wine or sherry
  • 1/4 cup reduced-fat sour cream
  • 8 oz uncooked noodles (Ronzoni Smart Taste, Healthy Harvest or No-Yolk)
  • 1 tbsp minced fresh flat-leaf parsley for garnish

Food for your dude version:  I used Gluten Free Oat Flour (Almond Flour would also be a good option)

Directions:

Cook noodles in a pot of salted water according to package directions, I like to under-cook them a bit so I can mix it with the sauce and let it finish cooking.

Meanwhile, while the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat. Melt butter over medium heat and add onions to the pan. Cook 2 - 3 minutes over medium-low heat.

Add flour; stir with a wooden spoon for 30 seconds. Gradually add broth, Worcestershire sauce, and tomato paste, stirring constantly. Add mushrooms, thyme, salt and pepper; stir and cook 4-5 minutes or until thickened and bubbly, stirring constantly. 

Add wine; bring to a boil, reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds. Stir in sour cream; add noodles, mix well and garnish with parsley if desired.

Monday, October 14, 2013

Broccoli Cheese & Potato Soup

Today is a gloomy rainy day..  which to me means a perfect SOUP day!!  So to welcome me back to my kitchen..  Yes I know its been awhile..  I am going to share a very delish Broccoli Cheese & Potato soup recipe that I got from my fav site skinny taste.com

Recipe URL
http://skinnytaste.ziplist.com/souschef?url=http%3A%2F%2Fwww.skinnytaste.com%2F2010%2F12%2Fbroccoli-cheese-and-potato-soup.html

Broccoli Cheese and Potato Soup
Gina's Weight Watcher Recipes  
Servings: 4 • Serving Size: 1-1/4 cups  Old Points: 5 pts • Points+: 7 pts

Calories: 281.6 • Fat: 8.0 g  Carb: 33.0 g  Fiber: 5.0 g  Protein: 20.4 g 


Ingredients: 
 

  • 1 small onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 2 cloves garlic, minced
  • 1 tbsp butter
  • 2 tbsp flour
  • 2 1/2 cups fat free chicken broth (or vegetable broth)
  • 1 cup fat free milk
  • 2 medium potatoes, peeled and diced small
  • salt and fresh pepper
  • 4 cups (about 2 heads) broccoli florets, chopped into small pieces
  • 1-1/2 cups 2% shredded sharp cheddar
  • 2 slices 2% American cheese
  • 1 tbsp parmesan cheese

My version did not include onions, I used already chopped garlic and frozen broccoli florets.  I also made it gluten free which means I used 2 tbsp of oat flour (you can find at Whole Foods)

Directions:

Chop onion, carrot, celery, garlic in a chopper or mini food processor.

In a large soup pot, melt butter.  Add chopped vegetables and sauté on low heat until soft, about 5 minutes.

Add flour, salt and pepper to the pot and stir until smooth.

Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, thencover and cook on low until potatoes are soft, about 10-15 minutes.

Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste.Cook uncovered until broccoli is cooked, about 5 minutes. Add cheddar and American cheese, stir well and remove from heat.

I did not do the below step.  It will still be good!
Using an immersion blender, quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.