Mushroom Stroganoff. A quick and easy meal, perfect for Meatless Mondays! A combination of Shiitake, Baby Portabella and Cremini mushrooms with noodles in a light creamy sauce. I played around with Mushroom Stroganoff a few times last week (until we were sick of it) for a Meatless Monday option. Now don't get me wrong, I love Beef Stroganoff, so for me it was a challenge to get the flavor of the beef without using any meat as well as keeping it creamy yet light. The bonus of making it without the beef is that you can eat more for less calories and fat.
Using a variety of mushrooms gave nice textures and flavor and the Worcestershire sauce and tomato paste helped give me some of that beef flavor I was looking for. As a kid, I always topped my Stroganoff with grated Parmesan cheese. Mushroom StroganoffSkinnytaste.com Servings: 4 • Serving Size: 1 1/2 cups • Old Points: 5 pts • Points+: 7 ptsCalories: 268 • Fat: 3.5 g • Carbs: 52.5 g • Fiber: 7 g • Protein: 12.5 g • Sugar: 4.5 gSodium: 312 (without salt)
Thai Sweet Chili Sauce. Chef Anthony Thomas' Roasted Garlic and Spaghetti Sauce. Easy Thai Peanut Sauce Recipe: How to Make My Mom’s Thai Satay Sauce. My mother, in whose memory this site was created, was a cookbook addict. Her philosophy in life was based upon a statement attributed to Erasmus of Rotterdam (1466-1536): When I get a little money I buy books, and if any is left I buy food and clothes. Replace “books” with “cookbooks” and you’ll get my mother. Over the years, she had passed on several of her cookbooks to me for fear that years of living in the United States would result in me abandoning the cuisine of my original country or, worse, becoming so culinarily syncretic that I can’t tell how a dish is supposed to taste. Well, Mom is no longer with us, so she and I can’t have our once never-ending discussion on her view on culinary syncretism and how I think it might not be built on terra firma.
How I miss debating with Mom. Easy Shrimp Satay with Mom’s Peanut Sauce Thai cookbooks, especially old ones, are notorious for errors, typographical or otherwise, and way-off measurements. Author: shesimmers.com Recipe type: Condiment. Navratan Korma Recipe, Navrattan Korma Recipe, Navaratan Korma, Navaratna Korma. Ingredients for navrattan korma : 3 cups - Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans) 150gms - Grated paneer 3 - Tomatoes 2 - Grated onions 1 1/2 tsp -Ginger paste 1 1/2 tsp - Garlic paste Salt To Taste 1 tsp - Turmeric Powder 1 1/2 tsp - Red chilli powder 1 tsp - Coriander powder 2 tsp - Garam Masala Powder 2 tbsp - Cream 6 tbsp - Vegetable oil 1 tbsp - Ghee 1 cup - Milk / water 1/4 cup - Dry fruits (cashew nuts, raisins) Coriander leaves for decoration How to make navrattan korma : Boil tomatoes till tender.
Allow them to cool. Then peel off the tomato skin to make puree. Butter Chicken (Indian Chicken in Tomato Cream Sauce) Recipe : Directions To make the spice blend: Stir the ingredients together in a small bowl and set aside. To make the sauce: Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until the pieces just begin to turn gold, about 5 minutes. Add the garlic, tomato paste and spice blend, and cook for 1 minute, stirring constantly to prevent burning. The spices will be fragrant. Add the tomato sauce and diced tomatoes and stir will. Add the chicken pieces, spoon the sauce over the top and bring to a simmer.
Shake any excess water from the peas. Variation: If you prefer shreds of chicken to whole pieces, remove the skin from the chicken and pull the meat into large chunks by hand.