January 10, 2021

Recipe: Vegan Mushroom Soup

Ingredients

4 tbsp olive oil

1 (1 1/2 cups) yellow onion, chopped

3 cloves garlic, chopped

¾ cup celery, chopped

¾ cup carrots, chopped

1 tbsp freshly squeezed lemon juice

6 cups vegetable broth

½ cup dry white wine

2 tbsp soy sauce or gluten free tamari

1 ½ lbs fresh mushrooms, sliced. Mix of Cremini and white button mushrooms.

½ lb Shitake mushrooms, sliced

1 (13.5 ounce can) full fat coconut milk

¼ cup chopped fresh parsley

1 tbsp sweet paprika

ground black pepper to taste

Directions

Heat the oil in a soup pot or Dutch oven over medium heat. Add the onions and cook 3 minutes. Add the garlic, cook another 2 minutes. Mix in the celery and carrots. Cook for 5 minutes, stirring so the veggies don’t stick to the pot.

Stir in the broth, wine, lemon juice, soy sauce. Add the mushrooms. Bring to a boil then a simmer. Mix in the coconut milk. Continue to simmer for 15 minutes. Season to taste with black pepper.

Serve hot topped with some fresh chopped parsley.

~ Marla Meridith

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April 27, 2020

Recipe: One-Pot Tuscan Chicken aka: Marry Me Chicken

Ingredients

1 tbsp olive oil

34 large chicken breasts

Kosher salt

ground pepper

For the sauce

1 tbsp unsalted butter

1 small yellow onion, diced

3 cloves garlic, minced

1 tsp dried thyme

1 cup cherry or grape tomatoes, sliced in half

2 cups baby spinach

1 cup sliced mushrooms

1 cup marinated artichoke hearts, chopped

½ cup sun-dried tomatoes in oil, chopped

¼ cup capers

1 ½ cups heavy cream

¾ cup chicken or vegetable broth

splash dry white wine

1 tbsp freshly squeezed lemon juice

1 cup freshly grated Parmesan cheese

salt and pepper to taste

freshly chopped basil

Directions

Heat the oil in a 12 inch cast iron skillet over medium high heat. Season both sides of the chicken with salt and pepper. Add the chicken to the skillet and cook 4 minutes on each side, until golden brown. Transfer to a clean plate.

In the same skillet, reduce the heat to medium add the butter. Sauté the onion for 3 minutes. Add the garlic, sauté for 2 minutes. Mix in the thyme and oregano.

Mix in the tomatoes, sauté for 4 minutes. Mix in the spinach, cook 2 minutes until wilted. Add the mushrooms, cook for 2 minutes. Mix in the artichokes, sun-dried tomatoes and capers. Cook for 3 minutes.

Mix in the cream, broth and wine. Bring the sauce to a boil then to a simmer. Simmer for 7 minutes. In the last 2 minutes, mix in the parmesan. Season to taste with salt and pepper.

Add the chicken into the sauce. Simmer for about 10 minutes or until the chicken is cooked through. Top with fresh basil and any extra sun-dried tomatoes and capers. Serve immediately with pasta, rice, garlic bread or baguette.

~ Marla Meridith

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April 20, 2020

Recipe: Very Veggie Lasagna

Ingredients

1 lb brown rice lasagna pasta

1 (10 oz) package frozen, chopped spinach

1 (16 oz) container 4% milkfat cottage cheese

1 (15 oz) container ricotta cheese (non fat or whole milk)

2 tbsp olive oil

½ yellow onion, diced

2 cloves garlic, minced

1 yellow zucchini, sliced into 1/2 inch pieces

1 green zucchini, sliced into 1/2 inch pieces

1 bell pepper (any color)

25 oz whole white mushrooms, sliced

1 32 oz jar your favorite tomato sauce

Kosher salt & pepper

1 chopped fresh Italian parsley, divided

2 cups shredded mozzarela and cheddar cheese

Directions

Cook pasta to package directions. Drain then rinse in cold water.

Thaw the spinach in the microwave. Squeeze out excess water and place in a large bowl. Mix with the ricotta and cottage cheese. Season with some salt and pepper.

Add olive oil to a large skillet. Sauté the onions and garlic over medium heat for 3 minutes. Add the zucchini and bell peppers. Cook for 3 minutes. Add the mushrooms, cook for 5 minutes or until the veggies soften. Mix the veggies as they cook. Season with a pinch of salt and pepper.

Stir the tomato sauce into the skillet and 1/4 cup parsley. Bring to a boil then simmer for 10 minutes.

Preheat the oven to 375˚ Fahrenheit with the rack in the middle.

Start with a thin layer of sauce in a 9X13 inch casserole baking dish. Add a layer of cooked lasagna noodles. On top of the pasta add a layer of the ricotta/cottage cheese mixture, then a layer of sauce and the noodles again. Continue layering finishing with a layer of the pasta then finally the sauce. Sprinkle the mozzarella and cheddar cheese over the sauce.

Bake the lasagna for 35 minutes then broil on low for 5 minutes, or until cheese is golden brown. Top with 1/4 cup chopped parsley. Serve while hot.

~ Marla Meridith

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February 3, 2020

Recipe: Sheet Pan Red Miso Glazed Chicken with Mushrooms

Looking for that perfect one-pan dish? Try this delicious Sheet Pan Red Miso Glazed Chicken with Mushrooms recipe. Minimal fuss and clean-up required!

Ingredients

1/2 cup unseasoned rice wine vinegar

5 tbsp red miso paste

2 tbsp low sodium soy sauce (use tamari for gluten free)

1 tbsp finely grated ginger

2 1/2 tsp light brown sugar

1/2 tsp ground black pepper

3 pounds bone in chicken thighs and drumsticks, trimmed and pat dry

8 ounces cremini mushrooms, sliced

8 ounces Shitake mushrooms, sliced

1 bunch scallions, cut to 1 inch length

Directions

Pre heat the oven to 450˚ F with the rack in the middle.

Line a baking sheet with tin foil.

Make a few slits on the top of the chicken, slicing though the skin to the bone.

In a large bowl whisk together the rice wine vinegar, miso, soy sauce, ginger, sugar and pepper.

Place the chicken into the sauce mixture and rub to coat on all sides, being sure to get the sauce into the slits.

Place the chicken skin side up on the baking sheet. with the sauce.

In the empty (do not rinse) bowl add the mushrooms and the whites of the scallions. Toss to coat with sauce residue.

Add this mixture to the sheet pan, scattering around the chicken.

Roast until the chicken and mushrooms are browned and the internal temperature of the thickest parts of the thighs and drumsticks reads 175˚F ~ about 30-40 minutes.

With tongs, transfer the chicken to a serving plate and sauce with the mushroom mixture and the pan drippings.

Top with the green parts of the scallions.

Serve with rice, conscous, quinoa or pasta.

~ Marla Meridith

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November 10, 2019