Mushroom & Chickpea Stroganoff

Mushroom & Chickpea Stroganoff

Makes 2 servings

8oz baby portobello mushrooms, sliced

1/2 small sweet onion, diced

1 clove garlic, minced

1 TBS olive oil

1/2 can chickpeas, rinsed and drained

5oz plain Greek yogurt

1 TBS flour

1 TBS tomato paste

1/2 tsp beef boullion

1 tsp Worcestershire sauce

1/4 tsp dried thyme

1/8 tsp dried mustard

1/8 tsp black pepper

1-2 TBS red wine vinegar or balsamic vinegar

1/3 scant cup water

4oz dry pasta shape of your choice, cooked per package directions

To a large skillet, add oil, mushrooms, garlic, and onion. Allow to sweat down and begin to caramelize.

While the mushrooms cook, mix the stroganoff base. In a small bowl, combine yogurt, flour, tomato paste, boullion, Worcestershire sauce, thyme, mustard, and pepper. Set aside.

Stir mushrooms and onions. Season with salt, let sweat out a second time. Add chickpeas. Allow to get slightly golden. Remove from skillet.

To the empty, hot skillet add the water and vinegar. Whisk in yogurt/flour mixture. Bring to a low bubble. Allow to cook 1-2 minutes. Return mushrooms and onion to cream sauce.

Serve over pasta. Season with salt and pepper to taste.

Cheers!

Comments

Pecan Chicken Fingers

Pecan Chicken Fingers Serves 4 1/2 cup corn flakes, crushed 1/2 cup pecans, finely chopped 1 TBS dried parsley 1/4 tsp salt 1/4 tsp garlic powder 1/4 tsp onion powder 12-16 oz boneless, skinless chicken breasts 2 TBS milk Preheat oven to 400. Pat chicken dry with paper towels. Cut chicken into 1x3 inch strips. Combine corn flakes, pecans, parsley, salt, garlic powder and onion powder in a shallow dish. Dip chicken strips in milk then coat with pecan mixture. Place in a baking pan sprayed with olive oil. Bake 7-9 minutes or until no longer pink inside. These can also be made in an airfyer for an excellent crispy crunch!

Citrus Cake

Citrus Cake Makes 1 loaf in an 8 inch pan Cake ingredients : 1 1/2 cups gluten free flour ( you want a GOOD 1 to 1 flour that contains xanthan gum King Arthur GF AP is what I used ) 1/4 tsp baking powder 1/4 tsp baking soda 1 stick butter, softened to room temperature 1/2 tsp vanilla extract (Optional) 1/2 cup Splenda Blend OR 1 cup granulated sugar substitute of your choice 1 lemon- Zest and juice 6 TBS buttermilk or plain Greek yogurt 1 tsp Lemon or orange extract 2 Eggs Lower sugar glaze: 1/4 cups +2 TBS Splenda blend OR 3/4 cup granulated sugar substitute 2 TBS Cornstarch 2-3 TBS water 1/2 tsp Lemon, orange, or vanilla extract Preheat oven to 325. Line an 8 inch loaf pan with parchment paper. In a stand mixer with a paddle attachment: combine butter, sugar blend, and vanilla extract if using. Set speed to medium and let run for around 4-5 minutes to combine and incorporate some air. This should be fully and the color changed to very pale buttercream yel...

Gluten Free Cheese Crackers

Gluten Free Cheese Crackers Makes about 75-100 crackers 4 oz good quality extra sharp cheddar 1/2 cup Gluten Free flour 1/4 tsp salt plus additional for tops 2 TBS cold cubed, salted butter 1 1/2-2 TBS Milk Preheat oven to 325˚F and line 2 baking sheets with parchment paper.** Add the cheese, flour and salt to a food processor and pulse several times. Add in the butter and pulse a few more times, until the dough is crumbly. Add in the milk, then pulse several more times. The dough won’t come together in a ball, but it should hold together well when you press it between two fingers. Transfer to a lightly floured surface. Roll into a large rectangle, rolling as thinly as possible- even thinner than ⅛-inch if possible. They will poof and deflate when baked. Using a knife, pastry cutter, or a scalloped square cutter- cut the dough into small 1inch by 1 inch squares. When complete, use a skewer to “dock” each cracker. (Poke a hole in the center to prevent the ...

The Best of Everyday

Search This Blog