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Garlic Mushroom & Lentil Pan Fried Salmon Recipe by Gordon Ramsay

This is an incredible dish. It’s got all the right elements, including lentils, baby greens, a very good tasting honey mustard vinaigrette and some outstanding salmon. While I absolutely love salmon, I find it a bit expensive to eat as much as I’d like to fill me up. This dish handles that. The lentils add some bulk to the salad the salmon sits on, so after eating this one, I felt quite satisfied.

Garlic Mushroom & Lentil Pan Fried Salmon Recipe by Gordon Ramsay

The Recipe

As I was putting this dish together, I looked online to see how long I had to cook the lentils. I had no idea if it was a 15 minute endeavor or an hour and a half one. The back of the lentil bag told me nothing. All it said was something about soaking them. Anyway, I discovered that it takes 15-20 minutes to cook lentils to perfection. I followed that guidance to learn that lentils take every bit of 45 minutes to cook. Where someone pulled 20 minutes out if, I’ll never know. Unless, of course, they soaked them first. That may be the missing information here, not that they shared that part or anything.

Like I mentioned above, I love this dish. I love most salmon dishes, but the ones that actually fill me up are the best. In this particular meal, the greens and the lentils are tossed in the honey mustard vinaigrette, which brings things to a new level. It’s like a meal on top of a salad, which is fine with me. I’m not picky.

Ingredients

Serves: 4

For the Dressing

1 Teaspoon Garlic, Minced
4 Tablespoons White Wine Vinegar
2 Teaspoon Whole Grain Mustard
1 Tablespoon Honey
4 Tablespoons Extra Virgin Olive Oil
2 Tablespoon Water

For the Dish

1 Cup Dry Lentils
1 Teaspoon Thyme
3 Cups Vegetable Broth
2 Tablespoons Olive Oil
24 Ounces Mushrooms, Halved
2 Teaspoons Garlic, Minced
4 6-Ounce Salmon Fillets
2 Cups Packed Baby Greens
Salt
Ground Black Pepper

Step-by-Step Instructions

I’d like to thank Gordon Ramsay for this recipe. I found it on his website. It’s marvelous and I love it.

Gordon Ramsay Salmon Recipe

Cook the Lentils

In a medium sized saucepan, bring the three cups of vegetable broth to a boil over high heat on your stove top. When boiling, add the thyme and lentils and reduce the heat to medium-low, so the broth is just simmering. Then, cover the pot and let the lentils cook for about 45 minutes or until they’re just tender. Don’t cook them too long or they’ll get mushy. Drain any liquid from the pot as a final step.

Prepare the Vinaigrette

In a medium sized bowl, combine all of the vinaigrette ingredients and whisk them together with a fork. Set the bowl aside for later use.

Cook the Mushrooms

Warm a large skillet over medium-high heat and then add one tablespoon of olive oil to it. Next, add the mushrooms to the skillet and let the mushrooms cook for about eight minutes. Just let them go long enough so they’re softened somewhat and lightly browned on the outside. Don’t go too long of they will completely break down and will lose all of their form. Add the garlic about two minutes from the end of this process.

Mushrooms in Cast Iron Skillet

Cook the Salmon

For this recipe, you can use either skinless or skin-on salmon fillets. I used skin-on because I prefer my salmon like that. Anyway, warm a large skillet over medium-high heat and add the other tablespoon of olive oil to it. Then, place the salmon in the skillet and season it with salt and pepper.

Salmon Fillets in Cast Iron Skillet

Let the salmon cook for a few minutes until you see the cooked portion reach half way up the side of the salmon. At that point, flip the salmon. Let cook for just a minute or two more until the two cooked portions meet each other in the middle. When finished, turn off the heat and remove the fish from the skillet.

Combine Ingredients

In a large bowl, add the lentils, baby greens, mushrooms and half the vinaigrette. Toss everything well. Season to taste with salt and pepper.

Tossed Salad in Large Bowl

Plate & Serve

Divide the salad mixture between plates and then place a piece of salmon on each plate as well. Drizzle the remaining vinaigrette over each piece of salmon. Serve and enjoy!

The Final Garlic & Mushroom Salmon Dish

Ad you can see, this dish looks delicious. I truly enjoyed this one. The salmon came out wonderfully and the vinaigrette brought all the flavors home. If you decide to give this recipe a try, please let me know your thoughts in the comment section below. Thanks for reading!

Pan Fried Salmon


Avocado & Shrimp Tostadas Recipe

Today’s recipe is perfect for lunch, dinner or anything in between. It combines flavor and texture in a way that’s utterly enjoyable. The only thing is, you have to like shrimp. But even if you don’t, you can swap the shrimp out for pretty much any other type of protein. And as a matter of fact, now that I think about it, even if you just left the protein out, the tostada would be great on its own.

Avocado & Shrimp Tostadas Recipe

The Recipe

Tostadas are great because they’re so versatile. Just do a Google image search for the word “Tostada” and you’ll see exactly what I’m talking about here. You can fill them up with refried beans, ground beef, lettuce and shredded cheese or sour cream, cheddar, salsa and everything else that goes along with that or pretty much any other combination you can think of. Dishes like this are forgiving, so let your imagination run wild.

In today’s case, I went the seafood route, along with some other remarkably flavorful elements. To start off with, I made a nice guacamole and topped that with some olive tapenade. Then, I went ahead with some pan-fried bell peppers and then I added some sun-dried tomatoes and shrimp and all was well. The flavors of pretty much everything came together nicely for a punch that was worth the effort. I especially enjoyed the tapenade. That’s always my favorite.

Ingredients

Serves: 4

For the Guacamole

2 Ripe Avocados, Halved, Pitted and Peeled
1 Tablespoon Lime Juice
1/2 Teaspoon Salt
1/2 Teaspoon Ground Cumin
1 Pinch Cayenne Pepper
1/2 Medium Onion, Diced

For the Tapenade

1 Cup Black Olives, Pitted
1 Cup Green Olives, Pitted
3 Tablespoons Capers
1/4 Cup Parsley, Chopped
1 Teaspoon Garlic, Minced
3 Tablespoons Lemon Juice
1/4 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
1/4 Cup Olive Oil

For the Tostada

4 Small Tortillas
1 Pound Cooked Shrimp
1 Red Bell Pepper, Seeded and Sliced
1 Green Bell Pepper, Seeded and Sliced
1 Cup Sun Dried Tomatoes
1 Cup Baby Greens, Packed
Olive Oil
Salt
Ground Black Pepper

Step-by-Step Instructions

I’d like to thank The Tortilla Channel for this recipe. Even though I modified elements of it wildly, I was still inspired by them.

Avocado & Shrimp Tostadas

Prepare the Guacamole

In a medium sized bowl, combine the avocados, lime juice, salt, pepper, cumin, cayenne and onion. With a fork or spoon, mash these ingredients together so they’re completely combined.

Guacamole in Bowl

Prepare the Tapenade

Add the black and green olives, capers, parsley, garlic, lemon juice, salt, pepper and olive oil to a food processor and pulse it a few times. Don’t go too far here, just make it so the ingredients are broken down.

Olive Tapenade

Brown the Tortillas & Fry the Peppers

Warm a large skillet over medium heat. Add one half tablespoon of olive oil and then add a tortilla. Let each side lightly brown for a minute or two and then repeat the process with the remaining tortillas. Then, when the pan is empty, add two tablespoons of olive oil as well as the sliced bell pepper and the sun dried tomatoes. Add a few pinches of salt and pepper and then fry these ingredients until they’re softened. When finished, remove them from the pan.

Bell Peppers Inside Cast Iron Skillet

Assemble the Tostadas

Place each tortilla on its own plate. Then, divide the guacamole between tortillas as well as the tapenade. After that, divide the pepper and sun-dried tomato mixture between tortillas as well and top everything with some baby greens as well as the shrimp. If necessary, season with salt and pepper.

The Final Shrimp Tostadas

I’m sure you can see how much flavor is going to come from the guacamole and the tapenade. Those two are so good, but the texture of the shrimp is just as memorable. This dish was delicious. If you decide to give it a try, please let me know your thoughts in the comment section down below. Thanks for reading!

Shrimp Tostadas


Shrimp Waldorf Salad by Gordon Ramsay

I’ve taken a liking to the Waldorf salad, so I thought I’d try one from Gordon Ramsay’s collection. This recipe is quite similar to the last one I shared, but the dressing is slightly different. Whatever the variety, I enjoy these salads because they’ve got some decent protein in them from the shrimp and they’ve got some sweetness in them from the grapes. I just love that.

Shrimp Waldorf Salad by Gordon Ramsay

The Recipe

There aren’t many ingredients in this salad and what it does include is easy to find at the grocery store. The recipe calls for some romaine lettuce, apple, grapes, shrimp and walnuts for the salad itself and then some Greek yogurt, apple cider vinegar, lemon juice, salt and pepper for the dressing. It’s a great tasting and very filling salad, as far as salads go.

Ingredients

Serves: 4

For the Salad

1/3 Cup Walnuts, Crushed and Toasted
1 Small Head Romaine Lettuce, Sliced Thin
1 Pound Cooked Shrimp, Peeled
4 Celery Stalks, Sliced into Thin Rounds
2 Red Apples, Cored and Chopped into Bite Size Pieces
2 Cups Red and Green Grapes, Halved

For the Dressing

1/2 Cup Greek Yogurt
2 Teaspoons Dijon Mustard
1 Teaspoon Apple Cider Vinegar
1 Teaspoon Lemon Juice
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper

Step-by-Step Instructions

I’d like to thank Gordon Ramsay for this recipe. This is another stellar salad from this gentleman and I’m looking forward to many more.

Combine & Toss Ingredients

This salad is so easy to put together. First throw half the walnuts, the lettuce, shrimp, celery, apples and grapes in a large bowl.

Untossed Salad

Then, mix everything together.

Tossed Waldorf Salad

Make the Dressing

In a medium sized bowl, combine the Greek yogurt, dijon mustard, vinegar, lemon juice, salt and pepper and mix everything together well. Then, add the dressing to the salad and toss it until the salad ingredients are coated with the dressing.

Salad Tossed with Dressing

Plate & Serve

When completed, divide the salad between plates. Sprinkle the remaining walnuts over the salad and serve. Enjoy!

The Final Waldorf Salad

I love fast recipes like this. If you’ve got a few of these ingredients in the house, you can pull this off any night of the week. If you decide to try this recipe out, please let me know your thoughts in the comment section below. Thanks for reading!

Waldorf Salad with Shrimp


Southern Indian Fish Curry Recipe by Gordon Ramsay

I got an idea the other day that subliminally instructed me to hunt down some of Gordon Ramsay’s better recipes. I’ve tried a few of his in the past and have always been happy with them. Some of my favorites include the asparagus risotto, the scrambled eggs and the crispy salmon. Actually, now that I look at what I’ve shared here, I have actually prepared quite a few recipes from Gordon. While they’ve all been good, I definitely have had my favorites.

Anyway, for this recipe go-round, I thought I’d share a few more. Today, I have some wonderful Indian fish curry and later on this week I’ll have some grilled salmon and a Waldorf salad with shrimp. They’re going to be good, I can just tell.

The Recipe

This is a splendid seafood curry. I’ve enjoyed a few of these before and this one ranks up with the good ones I’ve tried. It includes the typical spices you’d expect; ground mustard seed, turmeric, cumin and ginger. It also includes red chilies, coconut milk, eggplant, green beans and white fish. I can’t tell you how good I feel after eating a bowl of this stuff. We’ve shared it over the past two nights and after I eat, I sit back with a big smile on my face. Perhaps it’s all the protein in the soup or maybe it’s something else. I’ll tell you that I’m happy and content though.

Overall, this is a very tasty and satisfying curry. It checks all the boxes that you’d find with something like this and it would definitely be a crowd pleaser if you prepared it for family or friends.

Southern Indian Fish Curry Recipe by Gordon Ramsay

Ingredients

Serves: 4

1 Tablespoon Olive Oil
2 Sweet Onions, Sliced Thin
2 Teaspoons Ground Mustard Seed
1 Teaspoon Ground Turmeric
2 Teaspoons Ground Cumin
1 Teaspoon Ground Ginger
1 Chili, Seeded and Finely Chopped
1 14-Ounce Can of Coconut Milk
2 Cups Water
1 Tablespoon Lemon Juice
1 Tablespoon Brown Sugar
1 Small Eggplant, Cut into 1/2 Inch Pieces
2 Carrots, Cut into 1/2 Rounds
2 Cups Cut Green Beans
1 1/2 Pounds White Fish (Cod, Pollock, Haddock) Cut into Chunks
Salt
Ground Black Pepper

Brown Rice (Optional)

Step-by-Step Instructions

I’d like to thank Gordon Ramsay for this recipe. I found it on his very own website and I must say, if this is any indication, I’m excited about preparing the others I found as well. While I did slightly tweak this recipe, I must give all the credit to Gordon.

Soften the Onion

Warm a large skillet or pot over medium heat. Then, add in the olive oil, onions and a few pinches of salt to the pot and let the onions soften for approximately 10-12 minutes. Stir them a few times during this process. Once that’s done, add in the ground mustard seed, turmeric, cumin, ginger and chili. Stir everything again and let the ingredients cook for another minute.

Add Liquid & Simmer

Next, add in the coconut milk, water, lemon juice, brown sugar, one teaspoon of salt and 1/2 teaspoon of ground black pepper. Bring the liquid to a simmer.

Add the Eggplant & Carrots

Once the liquid is simmering, add the eggplant and carrots. Stir these ingredients into the liquid and let everything cook for about 20 minutes. Both the eggplant and carrots should soften.

Add Green Beans & Fish

Finally, add in the green beans and fish, mix into the other ingredients and let everything cook for another five minutes. After this, season with salt and pepper to taste.

Plate & Serve

Curry is always better over rice, so please feel free to cook up some jasmine or brown rice. Add some of the rice to a few bowls and then top that with the curry. Serve and enjoy!

The Final Seafood Curry

You’re going to love this soup. I don’t know what’s not to love. It’s robust and the flavor is definitely there. If you do decide to try it, please let me know your thoughts in the comment section down below. Thanks for reading!

Seafood Curry in Cast Iron Skillet


Winter Salad with Cranberries, Walnuts & Sweet Potatoes Recipe

This may be the most unique salad I’ve ever eaten. Hats off to Hannaford for this one. I know I’ve consumed a lot of cranberries under many different circumstances in my day, but I don’t think I’ve ever tried them alongside baby greens, sweet potato and wild rice. What a combination. This was one good, and very filling, salad. That’s for sure.

The Recipe

Okay, so here goes. This salad has got cranberries, rice, potatoes, sweet onion, brussels sprouts, walnuts, Parmesan cheese and the best maple syrup and mustard vinaigrette. You’ll have to use your imagination for this one, but I don’t think it’ll be very tough to deduce that this is a tasty combination. When I find these recipes, I don’t really look through them for too long. I quickly scan the ingredient list and look at a few photos, just to make sure I can do what need to be done. Many times, what I end up with is a surprise. This salad was a surprise. The very distinct flavors of the cranberries complemented and contrasted the other flavors in the salad very well. They aren’t to be underestimated.

Winter Salad with Cranberries, Walnuts & Sweet Potatoes Recipe

Ingredients

Serves: 8-10

For the Salad

1 Cup Wild Rice Blend
1 1/2 Pounds Sweet Potatoes, Cut into 1/2 Inch Pieces
3 Tablespoons Extra-Virgin Olive Oil
2 Cups Fresh Cranberries
1 Sweet Onion, Chopped
2 Tablespoons Maple Syrup
1 Pound Brussels Sprouts, Sliced Thin
3/4 Cup Walnuts, Chopped and Toasted
3/4 Cup Parmesan Cheese, Shaved
4 Cups Baby Greens
Salt
Ground Black Pepper

For the Vinaigrette

1/3 Cup Extra-Virgin Olive Oil
1/4 Cup Lemon Juice
2 Tablespoons Maple Syrup
2 Tablespoons Pub Style Mustard
1/2 Teaspoon Salt
1/2 Teaspoon Ground Black Pepper

Step-by-Step Instructions

I’d like to thank Hannaford for this recipe. I pulled it from their Fresh magazine and it’s just perfect, like so many other of their recipes.

Pre-Heat Oven

Arrange your oven racks so one is in the middle position and then pre-heat the oven to 450 degrees.

Cook the Rice

Read the directions on the bag of rice you purchased and cook accordingly. Mine said to add two cups of water to a medium saucepan and bring the lightly salted water to a boil over high heat. Then, once boiling, add the rice, cover the pot and let cook for 30 minutes or until tender. When the rice is cooked, turn off the heat and drain any liquid out of the pan, if necessary. Then, spread the rice on a baking sheet and let cool.

Roast the Potatoes

Place the sweet potatoes in a large bowl, along with one tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Toss to coat the potatoes and then spread them on a baking sheet. Place the sheet in the oven for 30 minutes. When finished, remove the potatoes from the oven and place them in a bowl.

Oven Roasted Sweet Potatoes

Roast Cranberries & Onion

Add the cranberries and onion to a large bowl, along with two tablespoons of maple syrup and one tablespoon of olive oil. Mix everything together well until the cranberries and onion are well coated. Then, spread these ingredients out on a large baking sheet and place the sheet into the oven for 15 minutes. During this time, the cranberries should cook nicely and the onion should soften. When finished, remove the baking sheet and turn off the heat to the oven. Place the contents of the sheet in a bowl.

This is the before view for this step.

Cranberries, Onion & Maple Syrup in a Bowl

Fry Brussels Sprouts

Warm a large skillet over medium heat on your stove top. When the pan is to temperature, add the final tablespoon of olive oil to it, along with 1/2 teaspoon salt and then add the sliced brussels sprouts. Stir and cook this ingredient for about ten minutes or until it’s somewhat softened.

Sliced Brussels Sprouts

Prepare the Vinaigrette

Add the vinaigrette ingredients; olive oil, lemon juice, maple syrup, mustard, salt and pepper to a medium sized bowl and whisk everything together well.

Mustard Vinaigrette

Assemble the Salad & Serve

Add the ingredients to salad bowls in layers. First start with the rice on the bottom and then add a layer of sweet potatoes. Next, add the brussels sprouts and the cranberry/onion mixture. Finally, add the baby greens on top, only to be topped with walnuts and Parmesan cheese. And then, finally again, drizzle the vinaigrette dressing over each salad. Wow, this is really something else.

Baby Greens, Cranberries & Potatoes Salad

The Final Salad

I can’t stress how tasty this salad is enough. I loved it and I’m definitely going to be making it again. Most likely for a holiday dinner with guests. I think it’ll impress them. Anyway, if you decide to give this one a try, please let me know your thoughts in the comment section down below. Thanks for reading!

Salad with Cranberries & Maple Syrup


Spaghetti with Broccoli Pesto & Pecans Recipe

I found a neat looking recipe for some broccoli and mint pesto a few days ago and noticed that the photo used in the recipe was that of the pesto on top of some spaghetti. I found the image appealing, so I thought I’d try to imitate what was going on in it. I’ve never actually tried broccoli pesto before, so I had no idea what I was in for. To my surprise, I was very pleased with the final result. As it turns out, broccoli pesto is extremely tasty and fun to eat.

The Recipe

I encourage you to make some of this pesto at least once in your life. I think you’ll find it a quick and easy process and hey, you never know, it might become a favorite for you. When regular old tomato sauce becomes tiresome and boring on top of your pasta, you could just as easily go the pesto route. This is what I’m likely to do in the future. I’d like to jump back and forth between the two.

The first thing I thought after I tasted this pesto was how fresh it tasted. It really did. For some reason, broccoli, mixed up with mint and olive oil tastes “fresh.” It’s difficult to explain, but it’s true. I can tell you that the pesto is delicious though. It’s also got some garlic and pecans mixed in with everything, so really, the taste is outstanding. If you’re a pesto fan, you’ll enjoy this one.

Pasta, Pesto & Pecans

Ingredients

Makes: 2 3/4 Cups

Salt
1 Pound Dried Spaghetti
1 Small Head of Fresh Broccoli, Cut into Florets
1/2 Cup Pecans, Crushed and Toasted
3 Teaspoons Garlic, Chopped
1 Cup Fresh Mint Leaves
2 Cups Fresh Parsley
1 Cup Extra-Virgin Olive Oil
1/2 Cup Parmesan Cheese, Grated

Step-by-Step Instructions

I’d like to thank Hannaford for this recipe. I pulled it from their Fresh publication, which has proven to be a valuable resource for some very good recipes.

Spaghetti with Broccoli Pesto & Pecans Recipe

Blanch the Broccoli

Fill a large pot about half way with water and add 1 tablespoon of salt to it. Then, bring the water to a boil over high heat. When the water is boiling, add the broccoli to the pot and let it blanch for five minutes. When finished, strain the water from the pot and then fill the pot with cold water to stop the broccoli from cooking any further. After a few minutes, strain the broccoli in a colander.

Make the Pesto

Add the broccoli, 1/4 cup of the toasted pecans, garlic, mint, parsley, one teaspoon salt and 3/4 cup of olive oil to a food processor. Run the processor for about ten seconds until the ingredients are broken down. Then, add in the Parmesan cheese and pulse a few times until it’s mixed in with everything else.

When finished, transfer from the food processor to a bowl.

Broccoli Pesto in Bowl

Cook the Spaghetti

Add four quarts of water to a large pot, along with one tablespoon of salt. Bring the water to a boil over high heat and then add the spaghetti. Let cook for ten or so minutes until the spaghetti is al dente. Reserve 1 cup of pasta water. When the pasta is ready, turn off the heat and strain the spaghetti through a colander and then place it back in the pot.

Combine Ingredients

Add the remaining 1/4 cup of olive oil to the spaghetti and mix well. Then, add half the pesto to the spaghetti and mix well. You should have some nice pesto covered pasta. If it’s too thick, you can add some of the reserved water to loosen things up.

Plate & Serve

Divide the pasta between plates. Add some of the remaining pesto to each plate and then sprinkle the remaining pecans over each plate as well. Serve and enjoy!

The Final Spaghetti & Pasta Dish

I loved this dinner. I’m totally going to make it again. If you have trouble with the consistency of either the pesto or the pasta, just add water, tablespoon by tablespoon. That should give you good results. Otherwise, this is a fairly straightforward recipe to prepare. If you do decide to give this one a shot, please let me know your thoughts in the comment section below. Thanks for reading!

Spaghetti with Broccoli Pesto & Pecans


Red Cabbage with Fennel, Apple & Walnuts Slaw Recipe

The outcome of this slaw was a surprise to me. It was actually much better than I thought it would be. The original recipe called for radicchio and the grocery store at which I shop never carries that. Since I wanted to prepare the recipe, I threw all caution to the wind and said, “The heck with it. I’m getting red cabbage instead.” Now, I understand that red cabbage is a bit more firm on the tongue than radicchio is, so I sliced the cabbage extra thin to compensate. Well, I did the best I could. It was great! The trick is to slice everything as thinly as it can be sliced. Even grate it if necessary. That way, there will be lots of surface area for the olive oil and lemon juice to cling onto.

The Recipe

Speaking of olive oil and lemon juice, that’s what the dressing for this recipe is made of. Those two things, along with some salt and pepper. I think it was the lemon juice that made me lift my eyebrows during my first taste. The cabbage, fennel, celery, apple and walnuts worked very well together to offer some robust flavor along with some great texture. This would be the perfect summer slaw to be thrown in a huge tray for a barbecue or something like that. For us, we simply added some to our nightly salads. That was perfect.

Red Cabbage & Fennel Slaw Recipe

Ingredients

Serves: 6-8

1 12-Ounce Head of Red Cabbage, Sliced Very Thin
1 Fennel Bulb, Trimmed, Cored and Sliced Thin
1 Celery Rib, Chopped
4 Tablespoons Extra-Virgin Olive Oil
3 Tablespoons Lemon Juice
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
1 Large Apple, Cored and Sliced into Matchsticks
1 Cup Walnuts, Chopped
3/4 Cup Parmesan Cheese, Grated

Step-by-Step Instructions

I’d like to thank Hannaford for this wonderful recipe. I found it in their monthly Fresh flyer, along with a few others I’ll be sharing later this week or next.

Combine Ingredients

Add the cabbage, fennel, celery, olive oil, lemon juice, salt and pepper to a large bowl and mix everything together.

Combined Slaw Ingredients in Large Bowl

Next, add the apple, walnuts and Parmesan cheese to the bowl and lightly toss these ingredients with the others.

Plate & Serve

Divide the slaw between plates and serve. Enjoy!

The Final Red Cabbage & Apple Slaw

This was pretty easy, wasn’t it? All the work is in the prep. The next time I make this, I’ll grate everything by hand or use my food processor to do the work for me. That would be easiest. Anyway, this was a good recipe, so if you decide to give it a try, please let me know your thoughts in the comment section down below. Thanks for reading!

Red Cabbage, Fennel & Walnuts


Baked Mushrooms Recipe

If you’re looking for an easy to put together and a very good tasting side dish for pretty much any occasion, I’ve got one for you. You have to love mushrooms though because that’s the primary ingredient in the dish. I found this recipe in one of my cookbooks and even though I didn’t need a side dish at the moment per se, I decided to go ahead and make it anyway. Sometimes these sides go well with our nightly salads.

Baked Mushrooms

The Recipe

Simply put, this recipe uses a few different ingredients to flavor a whole much of mushrooms. Once they’re flavored, everything is baked together and the result is out of this world. Now, I’m a lover of mushrooms, so this dish was perfect for me. But as I said above, you really have to like mushrooms. They’re all over the place in this one.

The recipes calls for onion, garlic, celery, mushrooms, lemon juice, marsala wine and a few other things to jazz everything up. I’m sure you can imagine what this combination of ingredients might taste like. It all works so well together.

Ingredients

Serves: 4-6

1/4 Cup Olive Oil
1/2 Cup Sweet Onion, Chopped
4 Teaspoons Garlic, Minced
2 Celery Stalks, Chopped
2 Pounds Mushrooms, Halved
2 Tablespoons Lemon Juice
2 Tablespoons Marsala Wine
1 Bunch Parsley, Chopped
1 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
3 Tablespoons Vegetable Broth
1/2 Cup Bread Crumbs
1 Tablespoon Butter, Cut into Pieces

Step-by-Step Instructions

I’d like to thank Carlo Bernasconi and Christian Teubner for their wonderful resource called The Complete Italian Cookbook. This and many other incredible recipes are contained in this book and I’m so pleased with it.

Baked Mushrooms in Cast Iron Skillet

Pre-Heat Oven

Arrange your oven racks so one is in the center position and then pre-heat the oven to 400 degrees.

Soften Onion & Garlic

Warm a large cast iron skillet over medium-high heat. Then add in the olive oil, onion, celery and garlic to it. Allow these ingredients to cook for a few minutes until they lightly brown.

Add Remaining Ingredients

Next, add the mushrooms, lemon juice, marsala wine, parsley, salt, pepper and vegetable broth to the skillet. Stir everything together well and continue to cook for another five minutes. Then, turn off the stove top heat.

Finally, sprinkle the tops of the mushrooms with the breadcrumbs and butter.

Bake the Mushrooms

Place the skillet into the oven and let the mushrooms bake for 20-25 minutes or until the breadcrumbs turn lightly golden brown. When finished, remove the skillet from the oven and turn off the heat.

The Final Baked Mushrooms

This recipe was almost too easy. And I’ll tell you that the result is tasty and interesting. Eating so many mushrooms like this is unusual, but in a good way. With all those flavors packed in there, I think this side dish will be a big hit. If you decide to try this recipe out, please let me know your thoughts in the comment section down below. Thanks for reading!

Baked Mushrooms Recipe


Potato Soup with Egg Noodles Recipe

This is my third and final winter soup for this batch of recipes. Each and every one of them has been outstanding and I’m just thrilled to have three more great soups on this blog to refer back to in the years to come. Soup is one of my favorite things to eat and I’m not sure one can ever have enough recipes for it. I still can’t get over the fact that all you pretty much have to do is throw a few ingredients in a pot and let them cook. It almost seems too easy.

The Recipe

The recipe I got this idea from called the soup “German,” but I’m not quite sure I kept it totally German. I’m not even sure what German potato soup is, so that probably doesn’t matter. I mixed things up a bit by adding a few handfuls of egg noodles to the soup about ten minutes before it was finished and I’m glad I did. Those noodles added a nice bit to things. Otherwise, this recipe is straightforward. It includes bacon (if you want it), potatoes, onion, celery and a few other ingredients. It’s fast, easy and it tastes great.

German Potato Soup

Ingredients

Serves: 4-6

6 Cups Vegetable Broth
3 Slices Bacon
5 Red Potatoes, Diced
1 Large Sweet Onion, Chopped
2 Stalks Celery, Chopped
1/2 Teaspoon Salt
1/8 Teaspoon Ground Black Pepper
3 Cups Egg Noodles
2 Cups Milk
3 Tablespoons Butter

Step-by-Step Instructions

I’d again like to thank New England Today for this recipe. I pulled this one from a list of the ten best winter soups and I must say, they were spot on with what they suggested. I could eat this stuff all day long.

Potato, Celery & Bacon Soup

Cook the Bacon

As a reminder, the bacon in this recipe is completely optional. It’s just there for extra flavor for those who enjoy that sort of thing. Anyway, warm a skillet over medium-high heat and cook the bacon until it’s crispy. When it is, turn off the heat.

Cook the Potatoes

Add the bacon to a large pot and also add in the potatoes, onion, celery, salt and pepper. Then, add the vegetable broth to the pot and heat everything over high heat until the broth begins to boil. When the broth is boiling, reduce the heat to medium-low and let everything cook for 15 minutes.

Add Remaining Ingredients

Next, add the egg noodles, milk and butter to the pot, bring back to a boil and then simmer the soup for another ten minutes. After that, turn off the heat because the soup is done.

Plate & Serve

Divide the soup between bowls and serve. Enjoy!

The Final Potato Soup

This seems even easier to make than I remember. It’s good though and it’s filling to boot. The perfect soup. If you decide to give this soup a try, please let me know your thoughts in the comment section below. Thanks for reading!

Potato Soup in Bowl


Simple Slovak Mushroom Soup Recipe

This simple Slovak winter soup is the second soup I have for you in this round of recipes. I have another potato recipe coming up next and if it were up to me, I’d probably eat these types of dishes for the rest of my life, at least twice per week. They’re so easy to put together and they’re quite tasty. And not to mention, they’re filling.

The Recipe

I’m not sure what a “Slovak” soup is, but I’m going with it. I know these types of dishes are popular across central Europe and that each locale puts a unique spin on things, depending on tradition and what’s available to them, but I’m still not sure what separates this soup from one of a neighboring country. I’ll have to dig into that. As for the soup itself, I found that I had to modify the original recipe somewhat to jazz things up a bit. My changes probably knocked the Slovak right out of it. What I did was straightforward enough though; using broth instead of water, adding parsley, adding an onion and using red potatoes instead of russet. Not huge things, but what I did added to the soup’s flavor and thickened things up somewhat. Without the onion, the consistency was sub par. Just by adding one large onion, the entire soup came together nicely.

Overall, I thoroughly enjoyed this soup. It’s a no-frills type of dish that not only tastes good, but that won’t break the bank and will fill you up.

Simple Slovak Mushroom Soup Recipe

Ingredients

Serves: 4-6

6 Cups Vegetable Broth
5 Red Potatoes, Diced
1 Large Sweet Onion, Chopped
12 Ounces Fresh Mushrooms, Sliced
4 Slices Thick Bacon, Chopped
2 Tablespoons All-Purpose Flour
2 Tablespoons Sour Cream
1/8 Cup Parsley, Chopped
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper

Step-by-Step Instructions

I’d like to thank New England Today for this recipe. The previous recipe, this one and the next one was, is and will be from the same source. I’m very pleased with the outcome, so thank you.

Cook Potatoes & Mushrooms

Add the broth to a large pot and bring to a boil over high heat. Then, once boiling, add in the potatoes, onion and mushrooms. Lower the heat so the liquid is simmering and allow to simmer for ten minutes.

Fry the Bacon

While the broth is simmering, warm a skillet over medium-high heat. Add the bacon to it and fry until it’s crisp, drain the fat and add in the flour. Mix until the flour is combined nicely with the bacon.

Combine Ingredients

Add the bacon and flour mixture to the large pot with the potatoes. Mix well and continue to simmer for another ten minutes. Everything should be soft by this point. Add in the sour cream and the parsley and season with the salt and pepper. Turn off the heat.

Plate & Serve

Divide the soup between bowls and serve. If you wish, you can add some sour cream and parsley to each bowl to jazz them up a bit.

The Final Soup

See? There’s not much going on with this soup, but it’s tasty and filling. I’m completely happy with it, so I would prepare this again. If you try this recipe out, please let me know your thoughts in the comment section down below. Thanks for reading!

Mushroom Soup