mushrooms

Mushroom Soup
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Mushroom Soup

Delicious Mushroom Soup

Well, hello friends.  It has been a very long time since I have posted on Tidbits of Joy.  2017 was a very hard year for me and my family.  With God’s grace and mercy we made it through but not without some life changes.  I will write later to fill you in.

It is oh so cold here in Atlanta.  I’m a Southern Girl that does not like cold weather.  But, it has made me want soup every day.  I love soup all kinds.  This Mushroom Soup is so tasty and easy to make.  I hope you will give it a try.

Mushroom Soup

A delicious, full of flavor Mushroom Soup
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Servings: 6
Course: Soup
Ingredients Method Notes

Ingredients
  

  • 1 pound white mushrooms cleaned
  • 4 tablespoons butter
  • 3 tablespoons lemon juice, I used bottle juice
  • 1/4 teaspoon dried thyme
  • 1 Bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 cup heavy cream
  • 1 cup half n half. You can use all half n half instead of heavy cream. So total half n half would be 2 cups
  • 1 1/2 cups chicken stock
  • 1 teaspoon cornstarch dissolved in 1 tablespoon of water

Method
 

  1. Sprinkle mushrooms with lemon juice. In food processor, coarsely chop them
  2. Melt butter in large saucepan and lightly sauté the onions
  3. Add mushrooms, thyme and bay leaf and sauté over moderate heat for 10 minutes, or until the liquid disappears
  4. Add salt, pepper, cream, half n half and chicken stock. Bring to a boil
  5. Reduce heat and simmer for 20 minutes
  6. Add cornstarch ( that has been dissolved in water) to the soup and mix well
  7. Continue to simmer for 10 minutes longer
  8. Serve in bowls or cups

Notes

Notes:
This soup in not a thick soup so it is perfect for enjoying from a cup.
I used bottle lemon juice because it was easier.
For less calories and fat content use all half n half and no heavy cream.
This soup freezes well so make a double batch.
 

This recipe calls for Chicken stock.  What is the difference between chicken stock and chicken broth?  From Google, what did we ever do before Google?

Chicken stock tends to be made more from bony parts, whereas chicken broth is made more out of meat. Chicken stock tends to have a fuller mouth feel and richer flavor, due to the gelatin released by long-simmering bones.

Health Benefits of Chicken Broth. … Rich homemade chicken broths help cure colds. Stock contains minerals in a form the body can absorb easily—not just calcium, but also magnesium, phosphorus, silicon, sulphur and trace minerals.

I enjoy a hot cup of chicken stock on a cold day.

 

Mushrooms sprinkled and mixed with lemon juice
Chop the mushrooms in food processor. This small food processor is a must for my kitchen.
Saute mushrooms in butter till liquid disappears
Cornstarch for thickening before adding water
Cornstarch mixed well with water. Always use cold water

 

May your kitchen be filled with love, laughter, great aromas, delicious food, friends and family!  Happy New Year…Many Blessings and all God’s Goodness and Joy for 2018

 Thanks to my sweet friend, Linda, for the Southern Lady Kitchen Towel.

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Brandied Mushroom Dip

"The Best I Ever Made"

“The Best I Ever Made”

Oh my, this is a good dip and out of the ordinary.  We first served it at Gourmet Club at our house when we did a French Menu.  We used it as a starter along with a Bacon and Leek Quiche.  The Quiche was a favorite of Julia Child.  I will share that recipe soon. The mushroom dip is hearty and it could be used for a light entrée if served with bread, cheese , crackers and some fruit.  Sounds like a picnic in the making.  Men really love this dip but I must say our friend Marcy said she could be just fine for dinner with this dip and the good crusty French Bread we served with it.  Of course, we all ate our share of Coquilles St. Jacques, buckwheat crepes with tomatoes and cream, squished potatoes and the best ever Crepes Suzettes with vanilla ice cream.  But, this is not about all that yummy French Food but this hearty mushroom dip.  I hope you will give it a try and invite your neighbors over, showing hospitality and spreading Joy.  

 

Saute Par-tay Gourmet Cooking Group: We meet monthly during the fall and winter and cook together. So much fun and fellowship with kindred spirits who love cooking and eating good food. We all cook!!!

Saute Par-tay Gourmet Cooking Group: We meet monthly during the fall and winter and cook together. So much fun and fellowship with kindred spirits who love cooking and eating good food. We all cook!!!

Coquilles St. Jacques - Scallops in a heavenly cream sauce served over mushrooms and shallots. Buckwheat Crepes with Thyme Cream Tomatoes and Squished potatoes. Our French Gourmet Club dinner.

Our plater Cliff making our presentation look good. We served Coquilles St. Jacques – Scallops in a heavenly cream sauce served over mushrooms and shallots. Buckwheat Crepes with Thyme Cream Tomatoes and Squished potatoes.

Crepes Suzette - LIghting the Grand Marnier to flambe the crepes.

With the lights down low  Bill and I made the Crepes Suzettes with everyone watching. We lit the Grand Marnier to flambe the crepes. We managed not to catch anything on fire. Yeah!!! Really an easy and impressive dessert. I will be posting the recipe. You will want to impress your friends.

Mushrooms ready for chopping. Tidbit Tip - If your chopping sheet does not have a slide proof bottom wet a paper towel and place under it. This will keep it from sliding.

Mushrooms ready for chopping. Tidbit Tip – If your chopping board does not have a slide proof bottom wet a paper towel and place under it. This will keep it from sliding.

Finely chop mushrooms. Tidbit Tip: Use a Santoku knife to help the mushroom not to stick to the knife. (My favorite knife)

Finely chop mushrooms. Tidbit Tip: Use a Santoku knife which helps the mushroom not stick to the knife. (Santoku is my favorite knife) See The Thursday Tidbit post on knives.

Saute onions and mushroom in butter about 5 minutes

Saute onions and mushroom in butter for about 5 minutes

Add red peppers, ham, parsley, Mrs. Dash, Worcestershire and red pepper flakes. Cook, stirring occasionally for about 5 minutes.

Add red peppers, ham, parsley, Mrs. Dash, Worcestershire and red pepper flakes. Cook, stirring occasionally for about 5 more minutes.

Brandied Mushroom Dip
 
Recipe Type: Appetizer
Cuisine: French
Author: Cissy Mathews
Hearty mushroom dip or light entrée.
Ingredients
  • 4 tablespoons butter
  • 1/2 cup onion, finely chopped or 1 teaspoon onion powder (I used onion powder)
  • 1/2 pound mushrooms, finely chopped
  • 1/2 cup roasted red peppers, drained and finely chopped
  • 1/4 lb deli ham, finely chopped
  • 1 tablespoon dried parsley
  • 2 tablespoons Cognac (optional)
  • 2 teaspoons dry breadcrumbs
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon Mrs. Dash
  • 1 teaspoon Worcestershire Sauce
  • 1/8 teaspoon red pepper flakes.
Instructions
  1. Melt butter in a large skillet over medium heat, and then sauté onions and mushrooms for about 5 minutes.
  2. Add red peppers, ham, and parsley, Mrs. Dash, Worcestershire and red pepper flakes; cook for about 5 minutes. Add Cognac and stir until it has evaporated a bit, about 90 seconds. Remove from heat and stir in breadcrumbs, salt and pepper. Serve warm or chilled. We like it warm.
 
Notes
If using onion powder instead of raw onions; start recipe by sautéing mushrooms in the butter and add onion powder with other spices.[br][br][br]Serve with crusty French Bread, or crackers.[br]It is substantial enough to take along on a picnic as a light entrée, along with bread, cheese, strawberries and some good white wine. Pack a picnic and invite your family and friends and spread some Joy

 

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Tortellini and Garden Vegetable Bake with Chicken

IMG_1069

All the cold weather here in Atlanta makes me long for comfort food, but you can only eat so much pot roast and chili although we have had some great Southwestern Black Bean Chili.  To the rescue is this delicious pasta casserole with garden vegetables and chicken. I love the sauce made with chicken broth, oregano, flour and other spices.  Of course, you know I love sauces.  I also like using low-fat cream cheese without affecting the taste or texture.  This dish is so colorful with the cherry tomatoes and sugar snap peas. See below for difference between sugar snap peas and snow peas. If you don’t like these particular vegetables use ones you do like.  I think this recipe is a good starting place for lots of variations of vegetables and even different filled Tortellini’s.   What would you and your family like?  Leave me a comment I would love to see what combinations you come up with.  Let’s eat our veggies!!!

Tortellini in boiling water
Add Ingredients mixed together before pouring into baking dish
"The Best I Ever Made"
“The Best I Ever Made”

Snow Peas and Sugar Snap Peas

Prepare to be confused till you are not-confused!!! 

There are generally 3 types of green peas. The one we know best is the Garden Pea, probably one of the first things you ate as a child.  Then the Snow Pea, used in Chinese food and the Sugar Snap Pea which is a combination of both developed by Calvin Lamborn in 1979.  

Garden Peas – the ones of “eat your peas and carrots”.  Their pods are rounded and full of large peas.  Their pods are not edible; must be shelled and then the peas can be eaten raw or cooked.

Snow Peas – Chinese Peas —Their pods are edible and are flat, wide,  flexible and bend easily.  They are not shelled, they are eaten whole, raw or cooked. The peas are very small and appear as tiny bumps that can be seen through the thin skin.  They are most often used in Chinese stir-fry dishes.

Sugar Snap Peas – the combination of Garden Peas and Snow Peas –Their pods are edible; they do not need to be shelled but can be.  The peas are large and sweet and can be eaten raw or cooked.  Their shape is similar to a traditional garden pea pod fat and rounded.

The bottom line is you can use either Snow Peas or Sugar Snap Peas in this recipe.  I prefer Sugar Snap Peas, but hey you may want roasted broccoli now that sounds good!

Tortellini and Garden Vegetable Bake with Chicken

Delish pasta casserole with garden vegetables and optional chicken
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Servings: 8
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 10 ounces dried or two 9 ounce packages of refrigerated cheese-filled tortellini
  • 1 pound boneless skinless chicken breast cut into small pieces
  • 1 carrot sliced
  • 1.5 cups sugar snap peas
  • 1 cup mushrooms, sliced
  • 1 green or red bell pepper, chopped
  • 1 cup cherry tomatoes, quartered
Cream Sauce
  • 1 tablespoon butter
  • 1/3 cup chicken broth
  • 2 teaspoons flour
  • 1 cup milk
  • 8 ounces cream cheese, softened
  • 2 tablespoons oregano
  • 3/4 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 1 tablespoon lemon juice
Topping
  • 2 tablespoons Parmesan cheese

Method
 

  1. Cook the tortellini in boiling water
  2. Add sliced carrots during the last 5 minutes and the sugar peas during the last 1 minute; then drain
  3. Sauté the chicken and mushrooms in butter in a skillet for 5 minutes until done, then remove from pan.
Cream Sauce
  1. Whisk chicken broth, flour, oregano, garlic salt and pepper with milk in the skillet. Cook until bubbly, stir in the cream cheese until smooth, and remove from heat and add splash of lemon juice
Combine Cream Sauce with chicken and vegetables
  1. Toss the tortellini, vegetables, chicken, and sauce together.
  2. Transfer to a 13X9 inch baking dish
  3. Bake covered at 350 degrees for 30 to 35 minutes, uncover, sprinkle with Parmesan cheese and serve.

Notes

Try different vegetables, whatever you have on hand.
Make it vegetarian by leaving out the chicken. 
Enjoy!  It will the “Best You Ever Made.”