Cream of Mushroom Soup

…with Truffle Oil.

Yes.

cream of mushroom soup

 

This was better than I expected it to be. Like really, really good actually. Rich and comforting Saturday night grub. I cleaned the house and took down the Christmas stuff yesterday so I deserved it! I served this soup with a 3 ounce filet for myself (a larger one for Travis) and some cooked cabbage on the side. Then I watched 2 movies and went to sleep! The end.

Cream of Mushroom Soup

  • 1 tablespoon unsalted butter
  • 2 shallots, finely diced
  • 3 large cloves of garlic, minced
  • 2 packages white button mushrooms, sliced thinly
  • 2 teaspoons sherry vinegar
  • 2 heaping tablespoons flour
  • 3 cups chicken stock
  • 1 cup milk
  • 1/2 cup cream
  • 1 teaspoon of white truffle oil (per bowl) for serving (optional…but HELLO)
  • sliced green onions or chives (optional)

Method

  • Melt butter in a pot over medium heat and add shallots and garlic. Cook for a couple of minutes until they start to get tender and add the mushrooms. Add kosher salt and freshly ground pepper. Stir around every 30-45 seconds until they are tender and then add vinegar. Let the vinegar evaporate a little and add the flour by sprinkling it over the mushrooms and stirring at the same time, let cook for about 2 minutes while continuing to stir. Add stock and bring to boil. Lower the heat a bit and stir in milk and cream. Once that came to a simmer I turned the soup down to low. Serve with a teaspoon of white truffle oil and maybe some thinly sliced green onion.

Penne with Zucchini and Shiitakes

Diced zucchini and shittakes

Fast, easy to make pasta sauce doesn’t have to come in jar! I put this pasta together for a quick Sunday lunch when my sister was visiting last weekend. Check some pics from our weekend together on her blog.

We enjoyed (maybe-too-much) wine on Saturday night and I was craving pasta but I also wanted to eat lots of veggies and have a nice healthy meal. The eikhorn pasta has tons of nutrients and 8 grams of protein per serving. I chose shiitake mushrooms for their meaty-ness. Zucchini because it’s one of my favorite veggies and I wanted to add some “green” to the pasta. Garlic and shallots for flavor and bite. Last but not least…fresh, locally made goat cheese that I bought from the SOTJ Farmer’s Market the day before. If I hadn’t added it to the pasta I would have slowly eaten it throughout the week by sticking my finger in the container whenever I saw it in the fridge…it’s THAT good!

Penne with Zucchini and Shiitakes

Penne with Zucchini and Shiitakes

  • 1 – 12 ounce box Jovial Einkorn Penne pasta, cooked
  • 4 zucchini, cubed
  • 1 package shiitake mushrooms, stems removed and sliced
  • 2 shallots, sliced
  • 4 cloves garlic, minced
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1 – 8 ounce container Night Sky Farms herbed goat cheese

Method

  • Set the goat cheese out to soften. Prepare and chop all the veggies. Add butter and oil to a large skillet and heat to medium heat. Add all the veggies at once and cook until zucchini is just getting soft. (I set a lid on the pot for part of the time to help them steam.)
  • Cook the pasta according the package directions and drain, reserving a little of the pasta water to help the pasta and veggies all come together.
  • In a large bowl toss together cooked pasta, veggies and goat cheese. Add a little pasta water if needed to help everything come together in a nice sauce.

BluePrint Cleanse – Preparation Day 3

Blueberry banana faux smoothie

Breakfast

  • warm water with freshly squeezed lemon
  • What I call a “blueberry banana faux smoothie”. Faux because it didn’t have any yogurt or almond milk! It had 1 cup frozen blueberries, 1/2 frozen banana, the juice of one naval orange and little water to get it going in my little blender. It was delish and almost tasted like dessert!

Exercise

  • It was 28 degrees this morning so I opted out of walking outside and got on the treadmill for an hour. I did just under 4 miles.
  • 1 stalk celery with 1 tablespoon almond butter (eaten on the way to class).

Lunch

  • Spinach salad from Rev It Up Cafe. Spinach, diced tomatoes, dried cranberries, red onion and pecans (no blue cheese!) and balsamic vinaigrette. This salad was a generous portion and so good and fresh. I will have this again when I can have dairy and keep the blue cheese!
  • Cinnamon spice hot tea also from Rev It Up. I need to buy some of this for home. Very yummy!

Snack

  • a honey crisp apple

Dinner

  • Saute of fresh kale, spinach, shallot and garlic.
  • 2 cups vegetable broth served with some thinly sliced green onion. (I didn’t like having plain veg broth! I forced myself it eat like a kid who wasn’t allowed to leave the dinner table. Will not have this again.)
  • Sipped on vanilla chai tea after dinner.

Just a side note about my exercise. I have been working out six days a week since December 21st. I was working out about 2 days a week prior to that. Just didn’t want anyone thinking that I just started doing this the week of my cleanse 🙂

Tomorrow starts my juice only diet for the next three days. I’ll be looking for a box from FedEx in the morning!

Mini Salmon Cakes

I love to make these for breakfast or lunch. For my boyfriend they remind him of a similar recipe his grandma Dottie used to make and he always mentions that when he smells them cooking! I eat these plain with a bit of organic ketchup and a pickle or two. They are also good served on a salad or with some grits or polenta. The photography does not do these justice. They are very yummy and filling little bites. They are also high in protein and calcium. Plus!

Mini Salmon Cakes

  • 1 – 14.75 ounce can sustainably caught pink or red salmon
  • 1 large organic egg
  • 1 shallot, minced
  • 1/3 cup panko bread crumbs
  • kosher salt and freshly ground pepper, to taste
  • organic non-stick olive oil spray and 1 tablespoon extra virgin olive oil

Method

  • Add can of salmon to a medium bowl and break up slightly with a spoon. Add egg, shallot, breadcrumbs and salt and pepper and stir until well combined.
  • Heat medium skillet, spray with non-stick spray and add 1 tablespoon olive oil. Form the patties using a heaping tablespoon of mixture, roll into patties with your hands and place in skillet. Cook until browned on both sides. Makes about 9 small patties or 3 servings.

Creamy Swiss Chard and Shrimp Pasta

Thursday night is my favorite night of the week right now. After 4 long days of classes and studying it’s a relaxing feeling to know tomorrow is FRIDAY. I have tons to do tomorrow…a contractor is coming over to mount 3 TV’s in our house and connect a new security system, I have to meet with our tax person, I’m meeting with a group of 5 girls in the library for an hour or so in the afternoon to get started on a group project and then my mom, grandma, sister and nephew and my brother and his girlfriend are coming over to hang out, have dinner and see the Friday sunset with me. Menu TBA!

This is the chopped garlic and shallot ready to be sauteed:

After sauteing the garlic, shallots and swiss chard stems I added the leaves to wilt down:

The finished sauce:

Lots of garlic, yummy pasta, creamy sauce (that’s mostly good for you), your dinner veggie requirements thanks to leafy-green swiss chard and completed with juicy shrimp. I’m ready to dig in!

Creamy Swiss Chard and Shrimp Pasta

  • 1 lb. frozen, raw, peeled & deveined shrimp, defrosted
  • 1 – 8 ounce box De Boles Organic Angel Hair pasta, cooked according to package directions
  • 2-3 tablespoons extra virgin olive oil
  • 5-6 cloves garlic, minced
  • 2 shallots, minced
  • 1 bunch swiss chard (5-6 large leaves)
  • 1/2 cup dry white wine
  • 3/4 cup light cream
  • Freshly shaved parmesan cheese, to taste
  • kosher salt and freshly ground black pepper to taste

Method

  • To be updated soon.

Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes

This. Is. Excellent. Chicken. Well, don’t make fun of me…it’s true! I would usually never make something like this. It’s been a handful of years since I have even attempted a stuffed chicken breast recipe. But the rain outside and the empty propane tank meant that I couldn’t grill without 1) a run to the store for a refill propane tank and 2) and boyfriend willing to get wet while turning chicken. It was just by the luck of those two hurdles on my Friday evening that I ran across this recipe from Cooking Light magazine. I exaggerate not when I tell you that it is DELICIOUS!!

The recipe called for a couple tablespoons of chopped basil. The only basil I have that is ready for a small harvest is my purple basil so I picked a few leaves to try in this dish. Isn’t it dark and beautiful??!!

Halfway through cooking I was almost jumping up and down in excitement that the goat cheese-y goodness wasn’t leaking out!

I am not a food photographer (yet) but here is the finished, lovely stuffed chicken and some braised swiss chard that I made to go along with it.

Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes

(Adapted from Cooking Light)

Ingredients

  • 1/4 cup sun-dried tomatoes packed in oil, diced
  • 2 tablespoons olive oil, divided
  • 1/3 cup shallots, diced
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons sugar
  • 3 tablespoons balsamic vinegar, divided
  • 4 ounces goat cheese
  • 2 tablespoons chopped, fresh basil
  • 4 chicken breasts
  • kosher salt and freshly ground pepper to taste
  • 1/2 cup chicken stock

Method

  • Heat 1 tablespoon olive oil in a large skillet. Add shallot, garlic and sugar. Cook for about 4-5 minutes until soft.
  • In a bowl combine goat cheese, 1 tablespoon balsamic vinegar, sun-dried tomatoes,   basil, the cooked shallot and garlic mixture, salt and pepper. Stir.
  • Prepare the chicken breasts by slicing the thick part of the breasts into a pocket. (the breasts I used were on the small side) Fill with a couple tablespoons of cheese mixture. Close with a toothpick or 2 per breast.
  • Using the same pan the shallot and garlic was cooked in, add another tablespoon of olive oil and place the stuffed chicken breasts in. Season with salt and pepper. Cook on 5 minutes per side. Add 1/2 cup chicken stock and 2 tablespoons balsamic vinegar and cook (flipping two more times and basting with pan juices) for another 15 minutes until done. Enjoy!