Mustard, paprika, thyme spice up flavor in mushroom stroganoff dish
Serve mushrooms in a creamy sauce over thick egg noodles for this quick vegetarian dinner. The meaty mushrooms add texture and mustard, smoked paprika and dried thyme spice up the flavor. Along with these ingredients, Worcestershire sauce gives the stroganoff a tangy and slightly sweet flavor. The sauce is made with anchovies. To make this a vegetarian recipe, several vegan or vegetarian Worcestershire sauces are available. Or, just substitute soy sauce for the Worcestershire sauce called for in the recipe.
HELPFUL HINTS:
· To speed preparation, look for diced onion in the produce section of the market.
· Sliced button mushrooms can be used instead of portobello mushrooms.
· Two teaspoons minced garlic can be substituted for 3 garlic cloves.
COUNTDOWN:
· Place water for egg noodles on to boil.
· Prepare ingredients. · Boil egg noodles.
· Make stroganoff while noodles cook.
SHOPPING LIST:
To buy: 1 pound sliced portobello mushrooms, one container reduced-sodium vegetable broth, 1 small can tomato paste, 1 jar Dijon mustard, 1 bottle vegetarian or vegan Worcestershire sauce, 1 carton reduced-fat sour cream, 1 bottle dried thyme, 1 bottle smoked paprika, 1 package large egg noodles, and 1 bunch parsley (optional garnish.)
Staples: olive oil, onion, garlic, flour, salt and black peppercorns.
MUSHROOM STROGANOFF
Recipe by Linda Gassenheimer
2 teaspoons olive oil
1 cup diced onion
3 garlic cloves, crushed 1 pound sliced portobello
mushrooms 2 tablespoons flour
3/4 cup reduced-sodium
vegetable broth 2 tablespoons tomato
paste
2 tablespoons Dijon
mustard
3 teaspoons vegetarian or vegan Worcestershire sauce
1 teaspoon dried thyme 2 tablespoons reduced-fat
sour cream
Salt and freshly ground
black pepper
Smoked paprika for
sprinkling on top 2 tablespoons chopped parsley (optional garnish)
Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic and sauté for 2 minutes. Add mushrooms and continue to saute 3 minutes. Mix in flour making sure it is completely absorbed. Add broth, tomato paste, mustard and
Worcestershire sauce. Mix thoroughly. Simmer 2 to 3 minutes. Taste. You may need to add a little more mustard. There should be a delicate blend of flavors. Add dried thyme, sour cream and salt and black pepper to taste. Mix thoroughly. Serve over egg noodles. Sprinkle with smoked paprika and chopped parsley.
Yield 2 servings.
Per serving: 220 calories (22% from fat), 8.1 g fat (2 g saturated, 3.1 g monounsaturated), 6 mg cholesterol, 11.9 g protein, 31.7 g carbohydrates, 5.7 fiber, 352 mg sodium.
EGG NOODLES
Recipe by Linda Gassenheimer
1/4-pound large egg noodles 2 teaspoons olive oil 3 tablespoons water from
noodles
Salt and freshly ground black pepper
Bring a large pot of water to a boil. Add the noodles. Boil 10 minutes. Remove 3 tablespoons cooking liquid to a mixing bowl and add oil to the bowl. Drain noodles and add to the bowl. Add salt pepper to taste. Toss well.
Yield 2 servings.
Per serving: 259 calories (24% from fat), 7 g fat (3 g saturated, 3.6 g monounsaturated), 48 mg cholesterol, 8.1 g protein, 40.6 g carbohydrates,1.9 fiber, 12 mg sodium.
Linda Gassenheimer is the author of over 30 cookbooks, including her newest,“The 12-Week Diabetes Cookbook.” Listen to Linda on www. WDNA.org and all major podcast sites. Email her at Linda@DinnerInMinutes.com.
Dear Heloise: When I get home I’m usually tired and hate to bother with dinner. So instead of a big meal, I make soup from leftovers. I grab a big pot or saucepan, pour in water with a couple of bouillon cubes and bring it to a boil. Any leftover chicken, beef or pork gets chopped up and added. I season with spices and add any leftover veggies or open a can of white beans to add to the soup. I usually rinse canned vegetables to remove any excess salt. You also can add leftover rice or macaroni to your soup. This with a salad and some warm rolls can make a healthy soup on a chilly evening! — Lisa B., Newport, R.I.
HELOISE QUIZ
Dear Readers: Can you name the most popular type of cheese in the world? You can make delicious grilled cheese sandwiches from this cheese, add to eggs to enhance the flavor or add to a sizzling burger. It’s cheddar cheese, and it can be added to so many recipes. An ounce of cheddar cheese has about 1 carbohydrate and 7 grams of protein. Although cheddar cheese contains fat, a moderate amount of cheese will not harm your diet. — Heloise
SHRIMP SPREAD
Dear Heloise: I loved your Shrimp Spread recipe, but I gave my copy to my sister-in-law and she lost it. Would you reprint this yummy treat that’s so easy and quick to make? — Lois B., Oklahoma City, Okla.
Lois, this is a favorite at my house as well, so here is the Shrimp Spread recipe. You’ll need:
8 ounces cream cheese,
softened
1/2 cup mayonnaise 4 ounces tiny cocktail shrimp, drained and rinsed
2 tablespoons seafood
cocktail sauce
1/2 cup finely chopped
onion, yellow or white
1/2 teaspoon garlic salt
Thoroughly mix the cream cheese and mayonnaise until well blended. Mash or chop the shrimp and add to the mixture; stir in remaining ingredients. Refrigerate until needed. Serve at room temperature with crackers or as a veggie dip, or spread on bread for a sandwich. Don’t let it sit out for more than an hour. This recipe makes two cups.
If you enjoy easy to prepare tasty dips, you’ll find this and more at www. Heloise.com. Or you can send a stamped (75 cents), self-addressed, long envelope along with $5 to:
All Time Favorite Recipes, P.O. Box 795001, San Antonio, TX 78279-5001.
If you have a pool party or Hawaiian themed gettogether, this shrimp spread will be a party favorite with all your guests. — Heloise
THE VALUE OF VINEGAR
Dear Heloise: Through the years I’ve read your column in the local papers, and I’ve got so many hints from you. Perhaps the best has been the value of vinegar. I use it to clean plastic hairbrushes with a mixture of 50-50 vinegar and water (no wooden brushes). I use it in the summer on fire ant bites to take away the sting and itching. If I’ve used too much perfume, I soak a cotton ball with vinegar and wipe some off by wiping the perfumed areas with the vinegar on the cotton ball. — Karen T., St. Joseph, MO.
Send a money-saving or timesaving hint to Heloise, P.O. Box 795000, San Antonio, TX 78279-5000, or you can fax it to 1-210-HELOISE or email it to Heloise@Heloise. com. I can’t answer your letter personally but will use the best hints received in my column.