Asparagus with Bacon and Mushrooms

This quick and easy Asparagus dish is loaded with flavor from bacon and mushrooms! Done in 15 minutes or less. Totally gluten-free and low-carb, too.

My family, including my kids, love Asparagus so when we see it on sale we definitely buy a bunch or 2 for cooking. We have our favorite asparagus dishes like the cheesy Asparagus with Parmesan or the  Asparagus Tart but I thought of doing another quick and easy stir-fry type asparagus dish so we don't get bored with the same old, same old.

Pasta with Chicken and Mushrooms in Blue Cheese Sauce

When it comes to comfort food a pasta dish would have to be one of the top favorites. Eating pasta especially with a delicious creamy sauce not only satisfies the taste buds but makes one feels so good inside. Good food can make one smile and instantly make anyone feel better. Well, at least that's how I feel when I eat a delicious pasta dish.

Creamy Pasta with Pancetta and Mushrooms

You can never go wrong with bacon and mushrooms! This creamy and delicious pasta with pancetta is our comfort food for sure.  

I am so happy to be living in New Haven, CT! Two yummy reasons are - Whole Foods and Trader Joe's! When we were in  Michigan the nearest Trader Joe's was 3 hours away - to the west in a Chicago suburb and to the east in a suburb of Detroit. That means when we visit either store, we tend to hoard as we don't know when we will return. My hubby is such a huge fan of their salsas so we haul loads of them back home.

Chicken Adobo (Chinese Style)

If there is a dish that defines what Filipino cuisine is all about - it's adobo, the unofficial, national dish of the Philippine islands. There are as many versions of adobo as there are many islands in the Philippines. Perhaps not as many as 7,107 islands (the whole Philippine archipelago) but ask each Filipino family and each will tell you their own adobo recipe handed down from one generation to another differentiated not so much by the kind of ingredients they use but more on the style or technique in cooking the dish. 

Chicken with Mushrooms in Brown Sauce

I have made this Chinese-inspired chicken dish a few years ago and both hubby and I loved it. It such a flavorful dish that will satisfy anyone's palate especially those who love Chinese food. For some reason, I have forgotten about this recipe. I remembered it when I was browsing my online photo album and the photo of the dish suddenly appeared. I can now recall why I haven't shared this dish yet here. The first time I made it, though it was already great - we were missing a few ingredients that would make it even better.

Meatballs and Mushroom Soup

Well, with the Polar Vortex descending on the Midwest this week and causing record high temps, I thought it fitting to make a recipe that will help fight the arctic cold and keep all of us warm. While the weather may get warmer in the next few days, sadly, we are still very much in the midst of winter and truly need something deliciously comforting to help us fight the winter blues! This soup did it for us.

Eggs, Spinach and Mushrooms Skillet

A delicious breakfast or brunch dish - Eggs, Spinach and Mushrooms Skillet. All done on the stove top. Naturally nutritious, low-carb and gluten-free!

If you are a follower of this blog or our Facebook page you would notice that I love to have eggs, spinach and mushrooms for breakfast. I have a few recipes that feature all these three ingredients together in one dish. I think they all work together well that's why. The texture and flavors of each of these lovely and nutritious ingredients all combine to produce a delicious breakfast dish. However, when you have the same recipe all over again you get tired of it no matter how great it is. That's why I make a rotation for these ingredients. I don't cook them together in the same recipe all the time. I try to make variations whenever possible. Here's another lovely recipe using this three ingredients which this time does not involve the oven but just a skillet on the stove top. Easy and pretty to.

Now, depending on how big your skillet and the number of people you want to serve this - you can make up to 5 eggs/5 servings in one go. Since we are only a family of 4, more often than not, we use 4 eggs for 4 servings though occasionally if it's just me and hubby eating, we cut it down to 3 eggs.

While Spinach is my favorite greens to use - feel free to use Kale or Swiss Chard if you like.

Ingredients

1 Tbsp Olive oil (for cooking the mushrooms)
1 (8 oz package) mini-bella mushrooms, chopped
1 (10 oz) package fresh spinach or about 5-6 cups firmly packed spinach
3-4 eggs

A little butter (optional)

Salt and Pepper, to taste

 Procedure

Heat the oil in a large skillet or fying pan. Saute the mushrooms until they are tender and have fully released their water about 6-8 minutes. Set Aside.

Place the spinach in the frying  pan or skillet that you cooked the mushrooms in. Add a little water, 2 tablespoons more or less. Using medium heat, cook the spinach just until wilted, about 2-4 mins. Use either your hand or a spatula to pack in the spinach.

Bring back the mushrooms to the skillet. You may season the vegetables lightly with salt and pepper at this point. Depending on the number of eggs you are using, create wells (if using 4 eggs, then 4 wells) in the middle by pushing the spinach and mushrooms to the side.

Dot each well with a little butter or spray with a little oil.

Crack an egg on each well. Season the eggs with salt and pepper. Cook until the eggs are fully set or to your desired doneness roughly 5-6 minutes.





Serve with toast or if you're Pinoy, with rice of course. Enjoy!

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Spinach Quiche Cups

Completely gluten-free and low-carb is this healthy and delicious SPINACH QUICHE CUPS that everyone will enjoy. You can tweak the recipe to add your favorite vegetables! 

A friend of mine is a distributor of Demarle products (Silpat, Flexipan and Silform non-stick bakeware made of fiberglass and food grade silicone from France). This week she kindly lent me some of her wares so I could try them at home and learn how to use them, or sort of put them to the test.

One of the products I borrowed was her flexi-muffin tray. Since it is supposed to be non-stick, I thought the perfect dish to try would be my crustless spinach quiche cups (inspired by South Beach Diet's Vegetable Quiche Cups), my favorite breakfast treat when I am in the mood for a low-carb and gluten-free diet. I love these mini-quiches but when I bake them without using liners, it can be painful to clean up the pan afterwards. That's despite the claim that they are non-stick and that I even used some oil spray on them. So, I am really looking for a product that I can use for this recipe - one that will truly work and would also provide hassle-free cleaning. 

Wow, I am amazed at the result! One look at the photo above and you can already see that it was an astounding success. Look at these beautiful quiches, how they stand up so well, perfectly shaped, didn't look like half of them were left in the muffin pan (that usually happens before I used this wonderful product). I also tried baking raspberry muffins in the flexi-tray and they came out beautiful as well.

And, because it's truly non-stick I did not use any muffin liners nor did I ever need to grease the pan. How's that for convenience? However, if you don't have this pan, don't fret, either just use muffin liners or grease your muffin pan.

Here's the recipe for the spinach quiche which is truly a healthy low-carb and gluten-free breakfast. Try it!

 

 Ingredients

A little olive oil (for cooking the mushrooms)
1 (10 oz) package fresh spinach (I used the baby ones) --- about 284 grams
4 eggs (if the yolks are quite small I use 5 eggs)
1 cup shredded cheese of your choice (I use mozzarella or the Italian Blend)
1 (8 oz package) mini-bella mushrooms, chopped

1-2 Tbsp, heavy cream or half-and-half (optional)

Salt and Pepper, to taste

*Variation - If you don't fancy mushrooms, try asparagus or bell peppers with the spinach. Also, add some onions to the mix. I add some when I do not use mushrooms.

Procedure

Preheat the oven to 375F or 190C.

Heat a little oil in a large skillet. Saute the mushrooms until they are soft, about 5-6 minutes. Set Aside.

Place the spinach in a deep pan or in the skillet that you used for the mushrooms. Add a little water, 1/4 cup should do it. Using medium heat, cook the spinach just until wilted, about 3-4 mins. Use either your hand or a spatula to pack in the spinach. Drain the excess water really well (especially if you decide to use frozen spinach instead).

 
In a large mixing bowl, whisk the eggs until combined. Add the cooked mushrooms, spinach, cheeses and cream (if using) to the eggs. Mix well. Season to taste. 

  

Divide evenly among the 12 muffin cups. The muffin tray was slightly bigger than usual so I only filled about 10 cups.

Bake for about 20-23 minutes, or until it's well set and a tester/toothpick inserted in the center comes out clean.



Leave in the pan for a few minutes or just until it's cool enough to handle. It was so easy to remove them from the pan! They practically pop-out!

Sprinkle with a little more cheese on top, if desired. Mark enjoys them with rice on the side!

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Mushroom and Feta Cheese Scramble

We love eggs for breakfast. But sometimes, the same old, same old style can get really boring. So, rummaging in the fridge one breakfast morning, I looked around to see what I can use with eggs. I saw some mushrooms and I always pair them with eggs. But I have half a tub of feta cheese that still needed to be used. So there goes, instead of the usual cheddar cheese on my omelette and scramble I thought why not feta instead. So here's an easy breakfast scramble that just works so well together! Let's have a great start to our morning!

 Ingredients

A little olive oil (about 2 Tbsp) or non-stick spray

5 large eggs (some eggs have really small yolks so add more if needed)

8 oz mushrooms sliced

2-3 tablespoons low fat crumbled feta (I had the flavored one but it doesn't matter really)

Salt and pepper, to taste

 Procedure

Heat a little oil or use a nonstick oil spray in a medium to large skillet. When the oil is hot enough, saute the mushrooms until tender about 5 minutes.

While you are sauteeing the mushrooms, crack the eggs and then whisk them to combine. Season with salt and pepper.  When the mushrooms are done, move them to one side of the pan and then pour in the eggs. Let them set for a bit.

Scramble until the eggs are almost done. Add half of the crumbled feta cheese and continue to cook until the eggs are fully done.

Serve with the remaining feta cheese on top. Don't forget the rice!

If you wish to print the recipe, there's a print-friendly icon at the end of the post. Click on the "remove images box" for easy printing.



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Mushroom Sauce

Mark and I love mushrooms. We have it twice a week, either for breakfast with eggs or at dinner  combined with some chicken or beef. Sometimes I use it with other vegetables too but for this particular recipe, it is the queen.

This is a lovely sauce that perfectly complements chicken. I am imagining chicken scallopini as I write. If I have chicken breast at hand, I grill or pan-fry the meat and when it’s cooked, I either mix it with the sauce or just pour the sauce on top of it and have it over pasta or rice. Comfort food that’s sure to please everyone (unless you hate mushrooms!) J


Ingredients

A little olive oil (about a teaspoon)
1 tbsp butter
1-2 garlic cloves, minced
1 8oz package mini-Bella mushrooms, chopped
¼ cup dry White wine
1 cup cream 
Ground nutmeg (optional)
Salt and pepper, to taste


Procedure

In a saucepan or sauté pan, melt the butter with a little oil. Sauté the garlic briefly, just until aromatic, about 1 minute or less. Add in the mushrooms and cook until the mushrooms have released all its liquid about 5-8 mins.

Pour in the white wine. Increase the heat and reduce the wine to about half. Lower the heat and stir in the cream.

Cook until the sauce  has thickened (when it begins to coat the back of the spoon). Season with a dash of nutmeg and a little salt and pepper.  

Pour the sauce on the chicken and serve over rice or pasta.  

If you wish to print the recipe, there's a print-friendly icon at the end of the post. Click on the "remove images box" for easy printing.

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