Total Time: 20 mins
Preparation Time: 8 mins
Cook Time: 12 mins
Ingredients
4 mushrooms
1/2 small onion
1 teaspoon minced garlic
2 slices american cheese
3 eggs
1 1/4 tablespoons butter
1 teaspoon basil
1 pinch table salt
1 pinch black pepper
Recipe
1 cut mushrooms into slices of desired size.
2 chop small onion into pieces.
3 melt 1/4 tablespoon butter in a small pan over medium heat. when the melted butter has coated the pan, add the mushroom slices and onions. sprinkle the basil over the ingredients in the pan and stir. saute over medium heat until the mushrooms start to turn brown on the edges, about 10 minutes. when done, put to the side.
4 while the mushrooms and onions are cooking, break the eggs into a mixing bowl and add the pinches of salt and pepper. using a fork, wisk the eggs until the yolk is just mixed with the whites.
5 the next steps must be done after preparation is complete, as it goes very quickly (< 1 minute).
6 on high heat, melt a table spoon of butter in a pan that has a cooking surface of about 7 inches in diameter.
7 when the butter stops foaming and is about to turn brown, add the egg mixture into the pan.
8 quickly, whisk the egg in the pan until it looks like a broken custard material. add the cheese and mushroom/herb mixture from before and let cook for another 10 to 15 seconds.
9 use the fork to make sure the omelette didn't stick to the pan.
10 use the fork to flip the edge of the omelette up, and hold the pan at 45°. use the fork and the pan itself to make the omelette roll down on itself. this technique is tricky and requires some practice, but if done right, the omelette can just roll onto a plate.
11 garnish with parsley if desired.
12 *note* - i use american cheese because it melts fast, but it is entirely possible to use other types of cheese, but take a grater to it first. enjoy!
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
Servings: 4
1 lb spaghetti
4 chicken breasts
1 large onion, minced
7 ounces mushrooms, sliced
2 cans concentrated cream of mushroom soup
5 slices bacon
1/4 cup dry wine
2/3 cup sharp cheddar cheese
1 apple, washed and chopped
1 tablespoon butter
salt & pepper
Recipe
1 cook the bacon and don’t clean out the pan. drain the bacon on a paper napkin.
2 add butter to the pan and the chicken breasts - season with salt and pepper, brown both sides and then put them in a 9x13 casserole dish.
3 now in that same skillet saute the onion for about three minutes.
4 and add the mushrooms and saute those for another 3 minutes, then add the apple. cook it all for 3 more minutes.
5 season with a pinch of salt and pepper and crumble the bacon in there. pour in the wine. then add in the soup and cheddar cheese. stirring after each ingredient to combine well.
6 pour it all over the chicken breasts. put the casserole in a preheated oven at 350f for 25 to 30 minutes. until the chicken is super tender and the sauce is all hot and bubbly.
7 while the chicken is cooking - make your spaghetti according to the directions on your package.
8 serve spaghetti topped with the chicken and sauce. garnish with more bacon.
Total Time: 1 hr 20 mins
Preparation Time: 20 mins
Cook Time: 1 hr
Ingredients
Servings: 6
4 tablespoons butter
1 medium onion, chopped
1 small green bell pepper, seeded and finely chopped
1 tablespoon minced fresh garlic
1 (10 ounce) can mushrooms (sliced or whole, drained and coarsley chopped)
1 1/2 lbs ground lamb
1 lb smoked ham, finely chopped (i just purchase one whole block from the deli and then chop it up)
1 cup crushed saltine crackers (might have to use a little more)
1 cup full-fat milk
2 large eggs, slightly beaten
1/2 teaspoon cayenne pepper (optional or to taste)
black pepper
salt (optional)
1/2 cup orange marmalade
1/2 cup dijon mustard
1/3 cup light brown sugar, packaked
Recipe
1 set oven to 350 degrees.
2 in a medium skillet melt butter, then add in onions, garlic and bell pepper; saute for about 8-10 minutes, or until the veggies are tender; remove to cool slightly.
3 add in the chopped mushrooms; mix to combine.
4 using a food processor coarsley chop the cooked ham.
5 in another bowl using clean hands mix together the ground lamb, chopped ham, crushed crackers, milk, eggs, cayenne pepper, black pepper and the onion/pepper mixture; mix thoroughly to combine (if the mixture seems to moist then add in a bit more crushed crackers).
6 transfer the mixture to a 9 x 5-inch baking pan.
7 using a sharp long knife, make shallow crisscross diamond-shaped patterns in the top of the loaf.
8 place in oven and bake for 30 minutes.
9 while the loaf is cooking; blend the marmalade, dijon mustard and brown sugar in a small bowl.
10 after the 30 minutes cooking time, remove the ham loaf from the oven and carefully drain off the fat from the pan.
11 drizzle about 1/2 of the glaze over the loaf and return to the oven for about 15 minutes, remove and drizzle the remaining glaze over the top and return to oven for about 20 minutes longer or until the loaf is cooked.
5 tablespoons low-sodium tamari or 5 tablespoons soy sauce
1 small handful of dried arame seaweed (strips)
1 lemon, juice of
1 carrot, grated
1 handful rice vermicelli
1/2 green pepper, thinly sliced
1/2 red pepper, thinly sliced
1/2 cup button mushroom, thinly sliced
1 green onion, sliced diagonally
1/4 cup cilantro, finely chopped
2/3 cup cubed tofu
Recipe
1 broth: in a medium-sized pot, sauté the onion, ginger, and chilli in 1 tablespoon of olive oil until the onion is transparent. add water and all additional ingredients and let simmer for 10 to 30 minutes (depending on the time available) while you prepare the veggies.
2 in a serving pot or bowls, arrange the hot pot ingredients in small clusters. when ready to serve, pour the hot broth over the hot pot ingredients and let sit for several minutes. enjoy!
Total Time: 40 mins
Preparation Time: 5 mins
Cook Time: 35 mins
Ingredients
Servings: 4
4 cups water
1 medium onion, quartered
2 stalks lemongrass, chopped
3 -4 kaffir lime leaves, torn in half
4 cm cube galangal, chopped
2 cm cube fresh ginger, peeled and chopped
1 tablespoon tamarind pulp
3 dried red chilies, chopped
2 fresh hot green chili peppers (can use red)
1 tablespoon vegetable oil
2 tablespoons tom yum paste
200 g deep fried tofu
6 shiitake mushrooms, cups sliced
50 g button mushrooms, sliced
3 tablespoons soy sauce
1 teaspoon caster sugar
2 tablespoons lemon juice
1/2 cup fresh coriander, chopped
1/2 cup fresh basil leaf, torn
Recipe
1 put the first nine ingredients in a saucepan and bring to the boil (this is your stock). simmer for 15-20 minutes over low-medium heat. remove from the heat and strain. reserve the stock and discard the rest.
2 heat the oil in a large saucepan and sauté the soup paste for a minute until fragrant. add the tofu, shiitake and button mushrooms and stir-fry over high heat for 1 minute.
3 bring the prepared stock to a boil. turn the heat to medium and add the sautéed tofu and mushrooms, the soy sauce, sugar and lemon juice. simmer for 5-6 minutes over medium heat until the mushrooms are tender.
4 sprinkle the coriander and basil and remove from heat. serve hot.
Total Time: 45 mins
Preparation Time: 20 mins
Cook Time: 25 mins
Ingredients
Servings: 4
2 tablespoons vegetable oil
1 garlic clove, minced
1 tablespoon fresh ginger, minced
4 scallions, and green parts chopped
8 ounces ground lamb
4 cups chicken stock
1 lb firm tofu, cut into cubes
5 baby portabella mushrooms, sliced
1 teaspoon sugar
3/4 cup rice vinegar (to taste)
2 tablespoons low sodium soy sauce
1 teaspoon fresh ground black pepper
1 tablespoon sesame oil
3 tablespoons sriracha sauce (to taste)
2 large eggs
sesame oil, scallions, and black pepper for garnish
Recipe
1 heat vegetable oil over medium-high heat in saucepan until hot.
2 add garlic, ginger, scallions and lamb. break up the lamb into smaller pieces with a spoon. cook for about 3 minutes stirring occasionally
3 add the chicken stock and bring to a simmer.
4 add the tofu, mushrooms, sugar, vinegar, soy sauce, black pepper, sesame oil and sriracha sauce sauce. bring soup back to a simmer over medium-high heat. cook for about 15 - 20 minutes or until lamb is cooked through and vegetables are cooked to your liking.
5 taste the soup - if you want it more sour, add more rice vinegar. if you want it hotter, add more sriracha sauce.
6 reduce heat to medium and simmer for an additional 5 minutes.
7 in a small bowl, whisk the eggs until blended.
8 while the soup is at a steady simmer, slowly whisk in the eggs so they form strands.
9 bring soup back to a simmer.
10 divide the soup into 4-6 bowls, and garnish each with a little sesame oil, scallion and black pepper. serve hot.
Total Time: 50 mins
Preparation Time: 20 mins
Cook Time: 30 mins
Ingredients
Servings: 6
1 1/2 quarts water or 1 1/2 quarts mild soup stock, salted with
fish sauce, to the desired saltiness
1 lb trout (pan fried)
4 -5 stalks fresh lemongrass (dta-krai)
8 thin slices fresh ginger (kha)
4 -6 kaffir lime leaves, torn (bai ma-gkrood)
15 -20 whole thai chiles, stem removed and bruised with the back of a cleaver (prik kee noo)
1 small shallot, quartered and sliced crosswise 1/4-inch thick
2 -3 tablespoons roasted chili paste (nahm prk pow)
1 tablespoon tamarind pulp, mixed with 1/2 cup of hot water, pulp removed (the tamarind is sold in blocks, use about 1 tbs.)
2 cups fresh brown button mushrooms, sliced in 1/4-inch pieces
2 small firm tomatoes, cut in small wedges (optional)
4 green onions, cut in thin rounds
2 -3 limes, juice of, to desired sourness
1/2-1 cup cilantro leaf
Recipe
1 cut the bottom tip off the lemon grass stalks and discard the loose outer layer(s). then cut the stalks an inch apart at a slanted angle all the way up to the greener end where the grass blades start, exposing the inner core.
2 smnash each piece with the side of a cleaver, or the end of a heavy handle to bruise, releasing the aromatic oils.
3 place the cut lemon grass along with the sliced ginger, kaffir lime leaves, and about 2 quarts of waqter in a soup pot. bring to a boil, reduce heat and simmer with a lid on for about 20-30 minutes to draw out flavors. strain.
4 add the bruised whole thai chillies (or substitute0 and a slicd onion. simmer a couple of minutes.
5 add roasted chilli paste, tamarind jui9ce, and fresh brown mushrooms.
6 return to a boil and simmer a couple more minutes.
7 stir in the tomato wedges (if using), green onions and fish.
8 after 15-30 seconds, turn off heat, add lime juce to the desired sourness and the cilantro. serve immediately. do not let the fish overcook.
Total Time: 1 hr 5 mins
Preparation Time: 15 mins
Cook Time: 50 mins
Ingredients
Servings: 12
2 tablespoons olive oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
1 cup chopped green pepper
2 garlic cloves, minced
3 cups sliced baby portabella mushrooms
2 cups cubed cooked ham
2 cups whipping cream
1 (14 1/2 ounce) can diced tomatoes, undrained
1/2 cup water
1/4 cup dry red wine
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon oregano
1 teaspoon basil
1 cup grated parmesan cheese
1 1/2 cups shredded swiss cheese
12 no-boil lasagna noodles (8 oz package)
Recipe
1 preheat oven to 350 degree f.
2 for sauce, in a 12-inch skillet, cook and stir onion, celery, carrots, green pepper and garlic, in hot oil over medium heat for 10 minutes until vegetables are just tender.
3 add mushrooms and ham. cook, uncovered, for 10 minutes, stirring occasionally. stir in cream, undrained tomatoes, water, and wine. bring to boiling; reduce heat. simmer, uncovered, 5 minutes. add salt, pepper, oregano and basil.
4 in a small bowl combine cheeses.
5 spoon 1-1/2 cups of the sauce in a 3-quart rectangular baking dish. sprinkle with 2/3 cup of the cheese mixture. top with 4 lasagna noodles, overlapping as needed. repeat this twice.
6 spoon on remaining sauce and sprinkle with remaining cheese mixture. cover tightly with foil. bake about 50 minutes or until heated through and noodles are tender when pierced with a fork.
Total Time: 40 mins
Preparation Time: 20 mins
Cook Time: 20 mins
Ingredients
5 dried shiitake mushrooms (about 1/4 ounce)
5 dried wood ear mushrooms (about 1/4 ounce)
32 ounces vegetable broth (fat-free, less-sodium)
2 1/4 cups water, divided
1 tablespoon fresh ginger, minced and peeled
1 teaspoon garlic, minced
1/4 cup rice vinegar
1 tablespoon low sodium soy sauce
1/2-1 teaspoon fresh ground black pepper
1/2 lb firm tofu, drained and cut into 1/4-inch cubes (reduced fat)
2 1/2 tablespoons cornstarch
4 large egg whites, lightly beaten
1/2 cup green onion, chopped
1/4 cup fresh cilantro, minced
1 teaspoon dark sesame oil
chili oil (optional)
Recipe
1 place mushrooms in a medium bowl; cover with boiling water. cover and let stand 10 minutes or until tender; drain. thinly slice mushrooms; set aside.
2 combine broth, 2 cups water, ginger, and garlic in a large saucepan over medium-high heat; bring to a boil. add mushrooms. reduce heat, and simmer 5 minutes. add vinegar, soy sauce, pepper, and tofu; bring to a boil. reduce heat, and simmer 5 minutes.
3 combine remaining 1/4 cup water and cornstarch, stirring with a whisk. stir cornstarch mixture into broth mixture; bring to a boil. reduce heat; simmer 3 minutes or until soup thickens slightly, stirring frequently. slowly pour egg whites into broth mixture in a steady stream, stirring constantly but gently with a wooden spoon. remove from heat; stir in onions, cilantro, and sesame oil. drizzle with chili oil, if desired.
3 -4 ounces pesto sauce (store-bought or home-made)
Recipe
1 if the pizza dough has been refrigerated, take it out and let it warm up a bit.
2 meanwhile, heat the olive oil in a large pan and then add the mushrooms and chopped onions. saute until soft. add the sun-dried tomatoes and cook for another minute or two. if there is liquid remaining in the pain, drain it.
3 stretch out the pizza dough onto a lightly oiled pizza pan, or a pizza stone.
4 spread the pesto sauce onto the dough -- it's best of the pesto is a little less oily than usual: if i buy store-bought i let it separate a bit in the container and then avoid the oil rather than mixing it back inches.
5 top with the sauteed vegetables, then the shredded cheese.
6 add the black olives and small (1/2 inch cubes) chunks of the goat cheese.
7 bake according to the instructions on the dough or dough recipe (generally 450 degrees for about 10-12 minutes).
Total Time: 35 mins
Preparation Time: 10 mins
Cook Time: 25 mins
Ingredients
Servings: 4
2 pinches kosher salt
1 tablespoon sugar
1 tablespoon finely chopped garlic
1 teaspoon fresh ground black pepper
3 tablespoons soybean oil
2 lbs beef tenderloin or 2 lbs sirloin, cut into 1-inch cubes
2 teaspoons sugar
1 teaspoon salt
1/4 cup freshly squeezed lime juice
1/4 cup water
1 teaspoon fresh ground black pepper
2 teaspoons finely chopped garlic
3 tablespoons soybean oil or 3 tablespoons any vegetable oil
3 tablespoons sugar
4 tablespoons finely chopped garlic
1 1/2 teaspoons fresh ground black pepper
1/3 cup mushroom soy sauce
15 -20 young lettuce leaves, for garnish
1/4 cup thinly sliced scallion top, for garnish
jasmine rice, for serving
Recipe
1 marinade:.
2 combine ingredients for marinade in a baking dish or shallow bowl.
3 marinate the beef and let sit for 15 minutes to 1 hour at room temperature, or overnight in the refrigerator.
4 meanwhile, make lime dipping sauce:
5 stir sugar and salt into the lime juice until well dissolved. add the rest of the
6 ingredients and mix well. set aside at room temperature until ready to serve.
7 saute:.
8 heat up a large saute pan or small wok until hot; very high heat is required so
9 that the meat will cook quickly without bleeding out too much juice.
10 add soybean oil, sugar, garlic, and black peeper and stir to caramelize for 30 seconds, being careful not to burn the garlic and black pepper.
11 add marinated beef and stir very quickly over very high heat for 2 minutes. add mushroom soy sauce and stir to cook
12 for another 2 minutes or so. cook the beef to desired doneness; it's best served
13 medium-rare to medium.
14 garnish a large plate with the young lettuce leaves. plate the loc lac beef in the middle. sprinkle with scallion greens. serve with jasmine rice and lime dipping
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
1/2 cup rice noodles
1 tablespoon corn oil
1 tablespoon sesame oil
3 1/2 ounces shiitake mushrooms
10 garlic cloves
1/4 cup rice vinegar
1 teaspoon soy sauce
4 cups beef broth
1 bunch kale
Recipe
1 this recipe can use cremini mushrooms just as nicely if you have an aversion to shiitakes. cut mushrooms into slices before softening them using kitchen scissors if the shiitakes are whole.
2 boil water in a teakettle and pour half over mushrooms and half over rice noodles to soften. add more water to the mushrooms as it is absorbed.
3 heat oils in a dutch oven or stock pot over med heat. add mushrooms and sauté for 10 minutes or until beginning to brown.
4 add garlic and saute 2 more minutes. stir in vinegar and soy sauce and simmer until almost evaporated, stirring to scrape up browned bits from bottom of the pot.
5 add beef broth and mushroom liquid (if any). bring to a boil and reduce heat to simmer for 10 minutes. add kale and cook 5-10 minutes more. serve in bowls and add softened rice noodles on top.
1 place first 5 ingredients in a large saucepan; bring to a boil. cover, reduce heat and simmer 20 minutes.
2 strain mixture through a sieve into a bowl. discard solids. return infused broth to pan.
3 heat a large non-stick skillet over medium-high heat/ coat with cooking spray and add chicken. cook about 8 minutes, stirring occasionally until lightly browned. remove from pan.
4 add mushrooms to pan, saute 5 minutes or until tender.
5 add chicken, mushrooms, coconut milk, fish sauce and chili paste to broth in saucepan and bring to a boil. reduce heat and simmer 10 minutes.
Total Time: 35 mins
Preparation Time: 20 mins
Cook Time: 15 mins
Ingredients
Servings: 4
3 dried chinese mushrooms (soaked in warm water for 30 minutes)
4 ounces lamb loin
2 ounces bamboo shoots, rinsed (fresh or canned)
8 ounces firm tofu
30 fluid ounces chicken stock
1 tablespoon shaoxing rice wine
1 tablespoon light soy sauce
1 1/2 tablespoons chinese rice vinegar
1 teaspoon salt
1 teaspoon pepper
1 egg, lightly beaten
Recipe
1 squeeze out any excess water from the mushrooms, then finely slice, discarding any tough stems.
2 finely slice the lamb, bamboo shoots, and bean curd all to about the same size.
3 bring stock to a boil. add the lamb and boil over high heat for 2 minutes. add the mushrooms and bamboo shoots and boil for another 2 minutes. next add the shaoxing, light soy sauce, rice vinegar, salt and pepper. boil for 1 minute. reduce heat to simmer, cover and cook for 5 minutes. add the bean curd and boil uncovered for 2 minutes.
4 to serve: rapidly stir in the egg until it has formed fine shreds.
Total Time: 22 mins
Preparation Time: 2 mins
Cook Time: 20 mins
Ingredients
Servings: 1
8 ounces fresh button mushrooms, rinsed
1/4 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cajun seasoning
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon paprika
1 tablespoon cayenne pepper sauce
Recipe
1 preheat the oven to 400.
2 combine all of the ingredients except for the mushrooms in a plastic freezer bag and mix to combine.
3 dump the mushrooms into the bag and turn to make sure all of the mushrooms are evenly coated. (if you want it hotter, you can cut the mushrooms in halves or quarters to give you a greater surface area for the spices.).
4 pour the mushrooms (along with the remaining spice mixture) into a pan lined with foil. (i used an 8" loaf pan.).
5 bake for 20 minutes, or until mushrooms start releasing liquid, stirring once or twice.
Total Time: 1 hr
Preparation Time: 30 mins
Cook Time: 30 mins
Ingredients
Servings: 4
500 g spaghetti
250 g philadelphia original cream cheese
1 liter emborg uht whipping cream
5 slices streaky bacon, cut into small bits
olive oil
3 garlic cloves, crushed
1 medium onion, chopped finely
2 large fresh portabella mushrooms, chopped
parmesan cheese, for topping
Recipe
1 cook pasta al dente.
2 put a pan without oil in medium heat. once the pan is hot, put all the chopped streaky bacon. stirring often until bacon brings out its own oil and bacon bits are crispy. remove from its oil and set aside.
3 add olive oil onto the bacon oil.
4 brown garlic. caramelize the onion.
5 add in the fresh mushrooms. cook for 2 minutes.
6 put in the whole philadelphia cream cheese and melt it under low heat.
7 once the cream cheese is melted, add the emborg uht whipping cream.
8 season with salt and pepper.
9 mix in half of the crispy bacon bits.
10 if you prefer the carbonara mixture not too creamy or too thick, just add fresh milk at the last stage of cooking and simmer only for 1 minute.
11 toss the al dente pasta onto the cream mixture and top with remaining crispy bacon bits and lots of parmesan cheese. drizzle with a dash of paprika powder.
Total Time: 1 hr 30 mins
Preparation Time: 30 mins
Cook Time: 1 hr
Ingredients
Servings: 8
1 whole chicken
1 tablespoon olive oil
6 cups chicken stock
1 green pepper
1/2 cup chopped ripe olives
12 ounces spinach fettuccine
8 ounces frozen peas, thawed
1 1/2 cups sharp cheddar cheese
1 onion, finely chopped
1 cup button mushroom, sliced
4 tablespoons chopped pimiento
salt and pepper
Recipe
1 roast or stew chicken according to your favorite method. mom bought one already cooked at the grocery deli.
2 remove meat from chicken and cut into 1 1/2 inch cubes.
3 in a skillet, heat the olive oil on medium, and saute the green pepper, onions, and mushrooms until just tender.
4 bring chicken stock to a boil and add noodles, cooking until tender. do not drain, but leave the noodles in the broth.
5 add chicken and saute mixture to pot of noodles.
6 add peas, olives and pimentos to pot.
7 season with salt and pepper.
8 in a 3 quart casserole, ladle 1/2 of chicken/noodle mixture, then sprinkle with 1/2 of cheese. pour in remaining mixture then top with the rest of the cheese.
9 bake, covered for 45 minutes in a preheated 325 degree oven.
10 uncover and bake for 15 more minutes, until cheese is lightly browned.
Total Time: 1 hr
Preparation Time: 30 mins
Cook Time: 30 mins
Ingredients
Servings: 4
1 tablespoon canola oil
3 garlic cloves, chopped
1 medium onion, finely chopped
25 g gingerroot, chopped then squashed
4 pieces chicken legs, cut into chunks
3 pieces whole young fresh coconut (juice & meat)
200 g fresh oyster mushrooms, sliced
7 pieces peppercorns
1 dash salt
1 tablespoon fish sauce (patis)
1 bunch fresh spinach
Recipe
1 heat canola oil.
2 sauté garlic, onion and ginger. (be careful not to burn 'em, or you will have a burnt flavour soup).
3 toss in all the chicken pieces then pour a tablespoon of fish sauce.
4 sauté until the chicken meat releases its own juice without adding water. stir often.
5 chop open the top shell of the three young coconut and pour all the fresh coconut juice into the chicken pot. let boil for 5 minutes over medium heat.
6 scrape the young coconut meat and mix it with the chicken.
7 drop about 7 pieces of peppercorns.
8 simmer for another 10 minutes.
9 put the sliced fresh oyster mushrooms into the simmering soup.
10 let boil for another 3 minutes.
11 add in the spinach leaves, and continue to simmer for another minute.
12 season with salt to taste.
13 notes : do not add water into the soup.
14 use only fresh young coconut juice as soup.
15 chicken binakol must be served warm!
16 fancy using the coconut shells as chicken binakol's serving bowls.
17 garnish with parsley or top the soup with chopped fresh red chilies if you prefer the soup with a bit of spicy bite.
