Easy Mushroom and Cheese Frittata
(NC)—Frittata is an Italian version of an omelet that has the vegetables mixed in with the eggs and since it is not folded but served open face, it is easier to handle. It may be baked in oven or cooked on top of stove and served any time of day.

Preparation Time: 10 minutes
Cooking Time: 25 minutes

8 eggs
¼ cup (50 mL) 2% milk
¼ cup (50 mL) grated Parmesan cheese
1 tsp (5 mL) dried sage leaves
¼ tsp (2 mL) ground pepper
2 tbsp (25 mL) olive oil or butter
1 medium onion, diced
½ cup (125 mL) red pepper, diced
8 oz (250 g) sliced small mushrooms
2 cloves garlic, minced
2 tbsp (25 mL) minced parsley( optional)
¾ cup (175 mL) shredded Provolone, Swiss or Jarlsberg cheese

Mushroom and Spinach Cannelloni with Emmental Cheese Sauce
(NC)—A warm, comforting, child friendly vegetarian meal that is great to make for weekend dinners or make it ahead, cool and store in freezer for busy weeknight dinners. Serve with green vegetables and salad.

Preparation Time: 1 hour
Cooking Time: 1hour

1 tbsp (15 mL) olive oil
1 pkg (227 g) sliced fresh crimini Mushrooms, chopped
2 (30 g) small portabella fresh Mushrooms, chopped
½ cup (125 mL) chopped shallots
½ cup (125 mL) butter
½ cup (125 mL) flour
4 ½ cups (1.125 L) 2 % milk
¼ tsp (1 mL) ground nutmeg
½ tsp (2 mL) each salt and pepper, divided
2 cups (500 mL) shredded Emmental cheese (250g), divided
3 cups (750 mL) baby spinach
2 cups (500 mL) light ricotta cheese (475 g)
1 large egg
20 oven ready cannelloni tubes

Stuffed tomatoes
Preparation time: 20min
Cooking time: 10min
Serves 4 persons

Ingredients:
50g crushed wheat
4 large tomatoes
bunch of chopped spring onions
1 finely chopped vegetable marrow
3 crushed garlic cloves
2 tbsp chopped parsley
2 tbsp chopped mint
1 tbsp olive oil
salt and pepper to taste

Stuffed aubergines
Preparation time: 20min
Cooking time: 45min
Serves 2 persons

Ingredients:
2 average sized aubergines
100g smoked ham
75ml olive oil
40g butter
1 sliced in circles vegetable marrow
25g flour
300ml milk
50g grated cheddar
salt and pepper to taste
4 tbsp breadcrumbs
1 tbsp chopped parsley
2 tbsp grated parmesan

Parmesan Basket with Porcini Mushroom Salad

(for 4 persons)

Ingredients

Grated parmesan 200 g
Shaved parmesan 50 g
Porcini mushrooms 200 g
Arugula 100 g
Lemon 1 piece
Garlic 1 clove
Parsley 20 g
Extra virgin olive oil 1 tbsp

Mushroom Empanadas
(NC)—These tasty bites make a great hors d'oeuvres, or a light supper when eaten alongside a green salad. They can be prepped the night before you plan on serving them (just bake them the next day) and they also reheat well.

Empanada dough:
2 cups (500 mL) all-purpose flour
1/2 cup (125 mL) whole wheat flour
1 tsp (5 mL) salt
1/2 cup (125 ml) all-vegetable shortening, cold & cut into cubes
1 large egg
1/3 cup (75 mL ) ice water
1 tbsp (15 mL) vinegar

Mushroom filling:
1 tbsp (15 mL) unsalted butter
1 tbsp (15 mL) olive oil
2 fat cloves garlic, minced
1/2 small red onion, minced
1/4 cup (50 mL) fresh thyme, stems removed
1 lb (500 g) button mushrooms, sliced & roughly chopped
1/2 tsp (2 mL) kosher salt
1/2 tsp (2 mL) freshly ground black pepper
1/4 cup (50 mL) white wine
2 tbsp (25 mL) heavy cream
1 cup (250 mL) Asiago cheese, grated
1 large egg, lightly beaten with 1 tsp (5 mL) of water

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