Tag Archives: mushrooms

Italian Chicken Chili Alfredo

Boy that’s a mouthful! I was trying to come up with a simple title but couldn’t. Originally when I made this I was going for a regular chili with chicken instead of ground beef. As I went along I kept changing my mind. I had also  just bought a jar of Classico Light Creamy Alfredo Sauce and thought it would make a tasty addition. The sauce is a new product for the Classico line of sauces. It only has 60 calories and 5 grams of fat in ¼ cup. Compared to over 110 calories and 10 grams of fat for the same amount. It was really good and I didn’t feel bad about eating it!

I also added two kinds of beans to this recipe, white canellini beans and black beans. Another item I always have on hand in my freezer are those pre-cooked chicken sausages. They are really very good and lower in calories and fat. I usually have the Italian style which is what I used in this recipe. The chicken breast I used was the Perdue portion sized boneless breasts. They come in those individually wrapped packages. They were on sale and I had a coupon! I used the white wine and garlic seasoned ones but you can use any kind you want.

This was a great protein, fiber-filled meal. My husband really liked it and I can make it again so it’s a winner! Great for the fall or when you want an easy dinner. Leftovers are even better! If you want you can even add rice or pasta to the dish to stretch it even more. It’s up to you!

INGREDIENTS:

2 small onions (or 1 large), chopped

3 cloves garlic, chopped (use less if you don’t like a lot of garlic)

3 boneless, skinless chicken breasts (about 1 pound or so), cut into bite size pieces

2 Italian Style Chicken Sausages (precooked kind)

1 can (15-16 oz.) white cannellini beans, rinsed and drained

1 can (15-16 oz.) black beans, rinsed and drained

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon red pepper flakes

2 tablespoons fresh parsley, chopped

1 small-medium tomato, chopped small

½ cup mushrooms, chopped

1 jar (15 oz.) Classico Light Creamy Alfredo Sauce

2 tablespoons Extra-Virgin Olive Oil

Parmesan Cheese for topping (optional)

DIRECTIONS:

1. In a large pan heat olive oil on medium heat and sauté the chicken pieces. Remove from pan and set aside when browned and mostly cooked, about 5 minutes.

2. In the same pan add the onion and garlic and sauté, on medium heat, till soft, about 5 minutes. Careful not to burn the garlic.

3. Add the mushrooms, sausage, basil, oregano, and red pepper flakes and cook for another 5 minutes. Stirring occasionally.

4. Add the tomatoes and stir in. Add the beans and continue to stir and cook for another 3 minutes or so until beans are heated through.

5. Add the alfredo sauce and simmer for 10-15 minutes. Stir occasionally. Add fresh parsley and serve.

Makes 6 servings

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Back of the Fridge Chicken Soup

Ever have one of those days when you just want to clean everything out of your fridge but you can’t throw it away because it’s still ok to eat? I did that last week. I had a bunch of little containers with leftover veggies, leftover rotisserie chicken from the supermarket and a freezer full of turkey stock I made from the my Thanksgiving in July dinner. You can use whatever you have left in your fridge or freezer and it will be delicious! I had some frozen mushrooms also that I threw in. It was very tasty! We actually had it two nights in a row.

INGREDIENTS:

4 cups chicken or turkey broth or stock

1 8oz. package Tofu Shirataki Noodles, prepared according to package

4 cups mixed veggies of your choice (I used a mix of frozen chopped spinach, broccoli rabe w/chicken sausage, mushrooms, peas, green beans, onion and garlic), chopped into bite sized pieces

1-2 cups chopped leftover chicken, whatever you have is good

1 15-16oz. can cannellini beans drained and rinsed.

½ cup chopped parsley

2-3 tablespoons olive oil

DIRECTIONS:

1. Saute the chopped onion and garlic in the olive oil. When soft pour in broth and rest of the ingredients except for the beans, parsley and noodles.

2. Bring to a boil and then lower heat and simmer for about 15-20 minutes until everything is heated through.

3. Add the beans and noodles and continue to cook for another 5 minutes or so until the beans are heated through. Add the parsley and serve.

4. Serve with parmesan cheese if you like!

Makes 4-6 servings.

Smothered Chicken

I feel like today is a Monday! The job hunting takes up most of my mornings these days, leaving the rest of the day to do my endless list of “house” chores. Today I was supposed to clean up the office buried underneath the rubble. I started this finally at 6pm! And now I just remembered I forgot to post a blog recipe! So here I am, 7:23pm, starting my blog, and watching an episode of Roswell on Hulu.com (I love Hulu by the way!) I have an iMac and the screen is 21.5″ so watching a show and working is easy! So here goes.

Today’s recipe is another recipe from Dom DeLuise’s book “Eat This Too!” Normally when I see a recipe that has the word “smothered” in it I try and avoid it. Though this recipe is low-calorie and high in protein. It’s actually a very easy recipe to make and it won’t take up all your night cooking! Enjoy!

INGREDIENTS:

4 skinless, boneless chicken breasts

2 teaspoons olive oil

pepper to taste

4 garlic cloves, minced

1 onion, minced

¼ teaspoon paprika

2 tablespoons flour

1½ cups chicken broth

1 tablespoon soy sauce

18-20 mushrooms, sliced

4 cups cooked brown or white rice (I prefer jasmine brown rice)

2 teaspoons sesame seeds

DIRECTIONS:

1. Set chicken in deep broiling pan. Season with olive oil, pepper, garlic, onion and paprika.

2. Set broiler about 5 inches from heat. Broil chicken 3 minutes on one side, turn and broil one minute on the other side. Remove and set aside.

3. In a mixing bowl, stir flour into broth and soy sauce until flour dissolves. Add mushrooms. Pour the broth mixture into a saucepan and cook over medium heat while stirring constantly until sauce thickens.

4. Slice and arrange the chicken breasts on the rice and “smother” everything with the mushroom sauce. Sprinkle with sesame seeds.

Serves 4

Delicious Creole Gumbo

On May 4, 2009 the world became a lot less funny. Comedic genius and actor Dom DeLuise passed away at the age of 75. I don’t know of anyone who can’t name at least one favorite Dom  DeLuise movie. One of my faves is “Fatso”. The food in this movie was incredible and you got hungry just watching it. Especially the scene with the huge pot of sauce and meatballs. He dunks a little Italian bread into to taste it and it’s all down hill from there. Funny. He was one of my favorite actors and you always smiled when you watched him. Smiled or laughed hysterically.

Dom was not a skinny man by any means but over the years he realized he had to do something. I bought his first cookbook “Eat This…It’ll Make You Feel Better!” back in 1988. It was full of funny and wonderful stories of his family and friends. It was and still is an awesome cookbook. When I got married my father wouldn’t let me leave the house with the copy I had so I had to go and buy another one to take with me! The book is full of his mother’s Italian home cooking as well as recipes from his family and friends. It’s actually my “go to” Italian cookbook.  As the years went on and Dom got larger and larger he decided to start eating better and came out with a second book in 1997. Another hit. This one is called “Eat This Too!”. It’s a low-fat cookbook of all his favorites along with more pics and stories of his family and friends. I will never part with either cookbook. All of the recipes are delicious.

Dom & Julia on Good Morning America in 1984

Today’s recipe is from “Eat This Too!” Gumbo can be very fattening but his version is loaded with vegetables and a seafood. Serve it over brown rice instead of the usual white rice.  Don’t be afraid of the long list of ingredients either. It’s not too scary, really! It will take longer to cut up and prep all of the veggies (where’s that private sous chef when you need one?) than to cook so be brave! You won’t be disappointed!

INGREDIENTS:

2 pounds shrimp/scallops, lobster, or other seafood, shelled, cleaned

3 tablespoons olive oil

1 onion, chopped

1 carrot, sliced

4 cloves garlic, minced

1 28-oz can tomatoes

1 6-oz can tomato paste

1 red pepper and 1 green pepper, coarsely chopped

½ teaspoon cayenne pepper

1 teaspoon parsley

1 teaspoon paprika

10 mushrooms, sliced

2 bay leaves

1 teaspoon oregano

1 teaspoon thyme

½ teaspoon Tabasco sauce

12 fresh okra, sliced

2 zucchini, sliced

1 stalk celery, chopped

3 tablespoons flour mixed with ½ cup cold water

DIRECTIONS:

1. In a large pot sauté the onion and garlic in the olive oil, until golden brown. Add the remaining ingredients except the seafood.

2. Cook over medium-low heat until flavors intermingle, about 30 minutes. Add the shrimp/scallops or other seafood. Cook just a few minutes until seafood is just done. Serve while still tender.

Serves 8-12

The Italian Kitchen (Part 3)

Today’s post is all about what should be in an Italian Pantry.  By stocking your kitchen with a few basic ingredients you’ll be ready to prepare most Italian and Tuscan recipes. Our supermarkets are much better at carrying the ingredients than they used to be. But if there’s still something you can’t find, there’s always the “pork store.” You know the place, it always smells so good when you walk by. Basically any Italian specialty store will have anything you need. Remember, using high-quality ingredients at the best price you can get them at is crucial. The better the olive oil, tomatoes and cheese, the better the simple dishes will taste!

This list is just a basic list of what is found in most good Italian kitchens.

Olive Oil: An essential in Italian cooking. Stick with extra-virgin olive oil for most recipes.

Dried Pasta: Use pasta imported from Italy such as Barilla and DeCecco. For the most part any imported pasta products made from semolina flour are good choices. For egg pasta, stay away from the so-called “fresh” pasta sold in refrigerated cases. They aren’t so “fresh” as they would have you believe. Either use homemade or buy the dried noodles packaged in nests.

Tomatoes: When fresh, ripe tomatoes are not available, use good canned tomatoes (unless recipe specifically calls for fresh). Choose whole, peeled tomatoes rather than chopped or crushed. Imported Italian San Marzano tomatoes are the best if you can find them.

Onions and Garlic: Generally, white or yellow onions for cooking and red onions for salads and dishes that do not need cooking because they are milder. Garlic should not be an overwhelming presence.

Parmigiano-Reggiano Cheese: Expensive but worth it. Excellent grating cheese as well as a table cheese. Drizzle a little balsamic vinegar and olive oil over it and have it with some crusty Italian bread.

Cheeses: Cheeses are very important for Italian dishes. The basics like Parmigiano-Reggiano, Pecorino Romano, mozzarella, ricotta, and provolone are a good choice to have around.

Legumes (beans): Dried cannelini beans, lentils and ceci (Garbanzo/chick peas) are always good to have on hand. Canned beans work just as well especially if you’re in a rush.

Cornmeal: Use a medium textured cornmeal for polenta. Keep it in a tightly closed container and it will last for months. It’s also good for dusting the pan when making pizza.

Rice: Arborio is the most common in making risotto but others are used as well.

Balsamic Vinegar: There are many different balsamic vinegars. Depending on its age, it can be very expensive. You can use the inexpensive  one for salads as long as the quality is good.

Anchovies: (I love these salty little buggers!)It’s good to keep a jar of these in the fridge to add a special zip to certain dishes. You can also find anchovy paste in a tube, which is milder in taste and very convenient to have. (I use the tube)

Dried Porcini Mushrooms: Look for packages that have slices of whole mushrooms. They can be a little expensive but a little goes a long way. Keep it in an airtight container and they’ll keep for a long time. If you rehydrate them, keep the water, strain it and use it to add some flavor and depth to soups, sauces and stews.

Capers: (My husband’s favorite) You can find two kinds of capers. The smaller ones that are pickled in vinegar, and the larger ones that come packed in salt. The larger ones are very flavorful and need rinsing of the salt before using. They are also harder to find. A few chopped capers can add a nice flavor addition to dishes that seem to need just a little something.

Olives: Both black and green varieties are good. If they are packed in brine and imported from Italy, even better. We like the stuffed ones. Stuffed with bleu cheese, anchovies, garlic, peppers…

Herbs and Seasonings: For the most part fresh herbs are preferred in everyday cooking, but this is hard to do and they are generally more expensive and can go bad quickly if not used. So always keep on hand dried herbs and seasonings. Keep dried oregano, rosemary, thyme, and sage. I also always keep garlic powder on hand. Whole black pepper to be ground at the moment of use, sea salt and red pepper flakes are also important to have in your pantry.

Flour: All-purpose flour is good to use for making pasta and pizza dough. Bread flour for cakes and semolina flour for pasta is also very useful.


The Italian Kitchen (Part 2)

Today’s  post on The Italian Kitchen is going to be a glossary of some basic Italian kitchen ingredients. Most of them will be familiar to everyone but this will give a little information about each of them.

Arborio Rice: Risotto is usually made with this Italian rice, though other rice can be used. Risotto is Arborio rice that is browned first in margarine, butter, or oil, then cooked in broth. The finished rice has a creamy consistency and a tender, but slightly firm, texture.

Artichokes: You should look for firm, compact globes that are heavy for their size. They should yield slightly to pressure and have large, tightly closed leaves. Sometimes you’ll see leaf edges that are darkened. This is because the plant got too cold but it does not affect the quality. To store, keep fresh artichokes in a plastic bag in the refrigerator for up to a week. To prepare an artichoke, cut off the bottom stem so it sits flat. Cut off about 1 inch from the top. Remove loose outer leaves. With a pair of kitchen shears, snip ½ inch from tips of leaves. Brush cut surfaces with lemon juice to prevent browning.

Balsamic Vinegar: This sweet, dark brown vinegar is made from the boiled-down juice of a white grape. According to Italian law, balsamic vinegar labeled as “aceto balsamico tradizionale” cannot contain any wine vinegar and must be aged at least 12 years. These vinegars can sell from $40-$350 per 4 ounces!! Less expensive balsamics blend wine vinegar with the grape juice. This is what most of us buy at the supermarket. If you can afford the expensive stuff go ahead and splurge.

Basil: My favorite Italian herb by a long shot! Love how this smells! The aroma and flavor of this herb range from peppery and robust to sweet and spicy. It’s leaves can be various shades of green or purple. The leaves can be used in dried or fresh form. The fresh form is amazing but always keep the dried on hand!

Garlic: The ultimate Italian ingredient! As I’ve said before, you can never have too much garlic! The plant  of this strong-scented, pungent bulb is related to the onion. Besides fresh garlic bulbs, you can also use dried. Some people use jarred minced garlic. I don’t recommend this. Garlic comes in the form of garlic powder, garlic salt, and garlic paste. Leave the bulbs whole, once you separate them they tend to dry out. Garlic should be kept in a cool, dry, dark place and used within 6 months. I planted garlic cloves once and they really grew! Pretty cool!

Italian Parsley: Italian parsley has flat, dark leaves and a milder flavor than the more familiar curly leaf parsley.

Mushrooms: Porcini– the most prized wild mushrooms in Italy, have large, meaty, slightly rounded caps that may be white or reddish-brown. The stems are fleshy and wider at the bottom. Another mushroom in Italy is the Crimini/Portobello (Italian brown or Roman), which has the same shape as a regular button mushroom but is light tan to dark brown with a deeper, earthier flavor. When the mushrooms are small they are Crimini. Once the Crimini is fully matured it is a Portobello. To clean, brush mushrooms with a soft brush or damp paper towel. Store them in a paper bag until ready to use. Serve within a couple of days. If you can’t find the fresh version of what you want, look for the dried form. You can add fresh or rehydrated mushrooms to soups, sauces, salads, appetizers, pasta dishes, and entrees.

Olive Oil: No Italian kitchen is complete without a bottle of olive oil. I remember my mother always had one of those gallon type cans in the kitchen when we were growing up. Too expensive now to buy that huge can! The quality of olive oil is classified by the level of acidity, taste, and aroma. Olive oils higher in acidity can be rectified or treated with chemicals to lower the acidity, but are called refined, not virgin.  Olive oil has the same amount of calories that other oils contain–120 calories per tablespoon. But olive oil is highly unsaturated and has been suggested as a healthier alternative to more saturated fat or oils. Additionally, olive oil is a highly flavored oil, so you can use much less than oils with lighter flavors.

Types of Olive Oil

Extra-virgin olive oil is the best grade of olive oil; it meets Italy’s highest standards for rich and fruity olive taste with very lowe acidity (less than 1%)

Virgin olive oil has an acidity between 1 and 3 percent and a lighter taste and aroma. It is considered to be slightly inferior in quality to extra-virgin olive oil.

Pure olive oil is filtered twice after a single cold-pressing to lighten the oil’s color and aroma and lessen the acidity. It has a delicate flavor and a low acidity.

Cold-pressed olive oil is obtained by pressing the fruit. No heat or solvents are used, therefore it is called “cold-pressed.”

Extra-light olive oil refers only to the oil’s flavor, not to the calories it contains compared to the other olive oils.

Olives: Italians prefer to use ripe olives rather than the unripe green variety. Although ripe olives in America are usually black, the color of Italian ripe olives can vary from purplish red and brown to jet-black. They are packed in oil or brine, which may be flavored with herbs or citrus pee. Taste olives before serving. If they’re too salty, rinse them under cold running water. They can become bitter if overcooked, so allow them just enough time to heat through when adding to a cooked dish.

Pancetta (pan-CHEH-tuh): Pancetta is the Italian version of bacon. It’s made from the belly or pancia of a hog. Pancetta has deep pink stripes of flesh similar to bacon. Pancetta is seasoned with pepper and other spices, and is cured with salt, but it’s not smoked. It comes in a sausage-like roll or flat and is used to flavor sauces, vegetables, or meats.

Pesto (PES-toh): I love pesto. It’s so easy to make yourself too. Much better than those jarred ones in the store. It’s a pasty sauce of olive oil, garlic, fresh basil, and Parmesan cheese. It is usually served with pasta.

Pignoli Nuts (Pine Nuts): This is a unique and tasty little “nut”. They can be really expensive too but I’ve found it at a few places that won’t break the bank. The pignoli is a small seed from one of the several pine tree varieties. The pine nut, which has a sweet, faint pine flavor, is commonly known as pignoli or pinon. The small, creamy white nut can be slender and pellet-shaped or more triangular. Pine nuts turn rancid quickly, so keep them in the refrigerator in an airtight container for up to two months or freeze them for up to six months.

Polenta (poh-LEN-tuh): This is an Italian-style cornmeal mush (as I used to call it as a kid). It’s made by boiling a mixture of cornmeal or farina and water. Polenta usually is served with tomato sauce as a side dish, or it can be served without sauce as a bread substitute. It’s eaten as a thick porridge or can be molded, sliced, fried, or boiled.

Prosciutto (proh-SHOO-toh): I love prosciutto. Maybe it’s the salty flavor. (I am the Salt Monster after all, so my husband says!) Like ham, it’s from the hog’s leg. Salt curing draws out the moisture, a process called prosciugare in Italian. But unlike ham, the cured pork is air-dried, not smoked. (Probably another reason I like it so much). The result is a somewhat sweetly spiced, rose-colored meat that has a slight sheen. Parma ham is the authentic prosciutto of Italy. They are designated as prosciutto cotto (cooked) or prosciutto crudo (raw). The raw is cured, however, so it’s ready to eat. Use small amounts in pasta, sauces, and meat dishes. Add it to cooked dishes at the last-minute so it doesn’t get too tough. I love it around melon. Like most Italian weddings, prosciutto is served wrapped around a slice of cantaloupe or honeydew melon. Delicious!

Risotto (ree-ZHOT-toh): This rice dish consists of broth-cooked rice, butter, cheese and other bits of meat and/or vegetables. Risotto Milanese (from Milan) are always also flavored with a little saffron. I love risotto also. But it’s a treat for me because it’s so high in calories.

Tomatoes: Italian cooks mainly use two kinds of tomatoes. The long plum or Roma tomatoes are usually used for cooking because they have fewer seeds, firmer flesh and thicker juice. I use them is salsa also. The round eating tomatoes are best in salads, appetizers, or anywhere fresh tomatoes are needed. To ripen, store firm tomatoes at room temperature in a bowl or even in a brown paper bag. DO NOT PUT TOMATOES IN THE REFRIGERATOR!!!! This takes away most of the flavor and removes the helpful antioxidants. I only refrigerate when I cut them and have some left over. Though this doesn’t happen often!

    Buying Fresh Fruits & Vegetables at Their Peak (Part 2)

    As promised here is the list of when it is the best time to buy fresh vegetables, when they are in season.  What are the best vegetable to buy now? Or in 3 months from now?  Right now in Florida where I live the corn is just starting to come out where in the north it won’t be at its best until August or September. I remember when we spent the summers in Maine as kids and we couldn’t wait for August because we’d go to the farm stands and get all of that delicious sweet yellow and white corn, fresh from the farms. It was so crunchy and sweet and you could eat 2 or 3 ears at a sitting without any problem.  Some vegetables are great all year-long which is a good thing! I hope this information helps out when you’re shopping. Another thing when you are buying items at their peak they are usually the best price as well. So keep that in mind as well! Happy shopping and eat your veggies!

    • Artichokes: March-May: Look for heavy, compact, plump globes. Large tightly closed, fleshy leaf scales. Good green color. Heavy for size.
    • Asparagus: March-June: Look for tightly closed buds. Straight, tender, rich green stalks. Open tips and angular or ridged spears are signs of over maturity.
    • Green/Wax Beans: April-October: Look for crisp, long, straight, blemish-free pods.
    • Lima Beans: April-August: Look for bright color for the variety. Crisp, dark-green, well-filled pods.
    • Beets: June-October: Look for firm, round, smooth, deep red-colored roots. Fresh-looking tops. Avoid those with long roots and rough, scaly areas on surface, because they are tough, fibrous and strong flavored.
    • Belgian Endive: October-May: Look for firm without bruises. Color should be white with greenish cast.
    • Broccoli: October-May: Look for firm, closed, dark-green florets. Firm, tender stalks. Yellowing green-colored heads of broccoli are over mature.
    • Brussel Sprouts: October-November: Look for miniature, compact, bright-green heads.
    • Cabbage: All Year: Look for well-trimmed, solid heads. Heavy for size.
    • Carrots: All Year: Look for firm, bright-colored, smooth, clean, well-shaped. Avoid rough, cracked or green-tinged roots.
    • Cauliflower: September-November: Look for bright-green leaves enclosing firm, closely packed creamy-white curd or florets. Avoid bruised or open florets.
    • Celery: All Year: Look for fresh, crisp branches. Light green to green color. Should not have wilted, rough look or puffy feel to the stalk.
    • Corn: May-September: Look for fresh-leaved, green husks. Plump, milky kernels. Avoid cobs with small or large, dented or shrunken kernels.
    • Cucumbers: May-August: Look for bright, shiny green; firm; well-shaped.
    • Eggplant: August-September: Look for firm, heavy, smooth, even dark purple. Free of bruises or cuts.
    • Lettuce: All Year: Look for fresh green leaves with no wilted or bruised areas. Heading varieties of lettuce should be medium weight for size.
    • Mushrooms: November-April: Look for dry, firm caps and stems. Small brown spots or open caps are still good in flavor.
    • Okra: May-September: Should have tender, bright-green, bruise-free pods, less than 4½ inches long. Pale, faded, hard pods are tough and fibrous.
    • Onions: All Year: Look for well-shaped; hard; small necks. Dry paper skins. Free of green spots or green-depressed leathery areas. Crisp green tops. Two to three-inch bleached-white roots.
    • Parsnips: October-April: Should be small to medium size; smooth-skinned; firm. Decay and bruise free.
    • Peas: April-July: Look for well-filled, bright green. Swollen, light-colored or gray-flecked pods contain tough, starchy peas.
    • Peppers: All Year: Look for good shape; firm exterior; thick flesh and bright, glossy skin.
    • Potatoes (White): All Year: Should be fairly smooth; well-shaped; firm. Free of most blemishes. Avoid bruised, sprouting, shriveled or green-tinged.
    • Potatoes (Sweet): September-December: Look for thick, chunky, medium-sized with no bruises or decay. Should taper at the end.
    • Radishes: May-July: Look for medium-sized (¾-1 inch diameter); good red color; plump; round; firm; crisp. Bright-green tops.
    • Spinach: March-May: Look for large, bright, blemish-free leaves with good green color. Yellowing indicates the start of decay. Avoid leaves with coarse stems.
    • Squash (Summer): June-August: Look for bright color; smooth; glassy skin. Heavy for the size; firm; well-shaped.
    • Squash (Winter): September-November: Should be heavy for the size. Hard, good-colored, unblemished rind.
    • Tomatoes: May-August: Should be well-formed; blemish-free; plump. Over all rich red color and slight softness.
    • Turnips/Rutabagas: September-March: Should be small to medium size; smooth; firm; heavy. Few leaf scars at top and few fibrous roots at base. Purple-tinged white ones are turnips. Yellow-skinned, larger roots are rutabagas.

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