Tag Archives: milk

Mushroom and Rice Soup

7 Jul
Mushroom and rice soup garnished with parmesan cheese.

Mushroom and rice soup garnished with parmesan cheese.

This recipe provides approximately four servings.

  • 1lb cremini mushrooms, finely chopped
  • about 5 dried shitake mushrooms, soaked with 2 cups of water for several hours until soft. Once ready, squeeze out any liquids (but save all the liquids) and then finely chop the mushrooms.
  • 1/3 cup rice (I used brown rice, but red or wild rice would also be ideal).
  • 3 cloves garlic, finely chopped
  • 2 bay leaves
  • 1 medium onion, finely chopped
  • 2 tbsps unsalted butter
  • 2 tbsps extra virgin olive oil
  • 2 tbsps honey or maple syrup
  • 2 cups broth (I used chicken broth but vegetable or beef is fine, too; or even water)
  • 1 cup skim milk
  • sea salt and freshly ground pepper to taste
  • 2 sprigs green onion, chopped
  • a few tsps freshly grated parmesan cheese

1. Heat a large deep pot on high. Once hot, add butter, oil, onions and garlic. Turn down to a medium heat. Cook until onions are soft (approximately 5 minutes).

Mushrooms, onion and garlic sauting.

Mushrooms, onion and garlic sauteing.

2. Add the cremini and shitake mushrooms. Sprinkle a little salt as this will help the mushrooms soften faster.

Soup (with no milk, yet) coming to a boil.

Soup (with no milk, yet) coming to a boil.

3. Once the mushrooms are soft add in bay leaves, honey/maple syrup, broth, liquid from the shitake mushrooms, rice and approximately 1 cup of water.

4. Allow soup to come to a boil, then turn down to a simmering heat.

Soup (no milk added yet) after one hour. It has become a warm taupe colour.

Soup (no milk added yet) after one hour. It has become a warm taupe colour.

5. Cover and simmer until rice is super soft (approximately 1 hour). After 1 hour, the soup will have turned a warm taupe colour.

6. Add in milk and green onions. Once the soup begins to boil, it’s ready.

After the milk is added and the soup has come to a boil, it's ready to be eaten. Enjoy.

After the milk is added and the soup has come to a boil, it’s ready to be eaten. Enjoy.

7. Dish into separate bowls. Garnish with grated parmesan cheese and serve.

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Chocolate Milkshake (Light Version Available)

12 Mar
Two chocolate milkshakes garnished with chocolate syrup swirls.

Two chocolate milkshakes garnished with chocolate syrup swirls.

  • 1 cup mlik
  • 1/4 cup chocolate syrup
  • 1.5 cup vanilla ice cream

Serves two. Adjust quantities to suit your own preferences.

1. Add all ingredients to a blender.

2. Whiz on high until thoroughly combined.

3. Pour into two tumblers and drizzle a swirl of chocolate syrup on top as a garnish.

Healthier version: replace half the amount of ice cream with frozen yogurt, use skim milk, add a banana and/or a handful of frozen fruits (strawberries, blueberries, peaches, etc.).

Beef Stroganoff

22 Jan
OLYMPUS DIGITAL CAMERA

Beef stroganoff with German egg noodles (spaetzle).

This recipe was inspired by Jamie Oliver’s version.

  • 1 lb of beef, sliced into 1/4 inch thickness (use a prime cut of beef if possible)
  • 1 tbsp paprika
  • 1 tbsp sugar
  • sea salt and freshly ground pepper
  • a few cremini mushrooms, halfed or quartered depending on their size
  • 3 pickles, finely sliced
  • 1 onion, finely sliced
  • 3 to 4 cloves garlic, minced
  • 1 cup of plain yogurt (I used Astro’s Balkan Style Natural Yogurt)
  • 1/2 cup skim milk
  • 1 cup of parsley, finely chopped (include the stems)
  • 2 to 3 tbsps brandy (I used Serbian plum brandy)
  • 4 tbps olive oil
  • 2 sprigs green onion, chopped (optional, it’s mostly for colour)
  • rice or egg noodles, enough for two people

1. In a bowl, season beef with sea salt, pepper, paprika and sugar. Coat the beef well with the seasoning.

2. Heat a large pan on medium.

Pickles, garlic, onions, mushrooms and parsley gently cooking a large shallow pan.

Pickles, garlic, onions, mushrooms and parsley gently cooking a large shallow pan.

3. Add 2 tbsp oil, onions, garlic, pickles, parsley and mushrooms. Season lightly with sea salt and pepper. Sautee for about 5 minutes or until mushrooms are soft.

4. Temporarily transfer contents of pan onto a plate or bowl.

5. Increase burner heat to high. In the same pan, add oil, then beef. Sear the beef for a couple minutes on each side. Try not to over cook the beef.

Strips of beef searing in a pan.

Strips of beef searing in a pan.

6. Add in brandy and return the vegetables into the pan.

7. Turn off heat but do not remove pan from burner.

8. Add in yogurt, milk and green onions. Mix well.

9. Serve with rice or egg noodles.

Beef stroganoff.

Beef stroganoff.

A Creamy Spinach and Mushroom Pasta

27 Mar

Whole wheat penne in a creamy spinach and mushroom sauce.

  • 100 grams whole wheat penne (can easily substitute with any type of short pasta), cook as instructed and also save some (1 cup should be sufficient) of the hot pasta water
  • 250g baby spinach, cut chiffonade style
  • 2 portobello mushrooms cut into bit-size pieces (any type of mushroom would work too)
  • 1/4 cup freshly grated parmesan cheese
  • 1 to 2 cups of skim milk
  • 2 tbsps flour
  • 3 cloves garlic, finely chopped
  • 3 tbsps extra virgin olive oil
  • sea salt and pepper
  • 1 large egg

Two Portobello mushrooms and baby spinach.

Heat a sauce pan on high. Once hot, add in olive oil and garlic. When the garlic begins to brown, add in the flour. Cook the flour for 20 to 30 seconds, then gradually add in 1 cup of milk while stirring continuously.

Garlic, flour, olive oil and milk simmering to make base of sauce.

When the sauce begins to thicken, add in the spinach. If the mixture appears dry, add in a little more milk. Mix well and turn down heat to medium.

Spinach in a creamy milk sauce.

Add in the portobello mushrooms. Mix well. Season generously with salt and pepper.  Add in the parmesan cheese.

Creamy spinach and mushroom sauce.

Once the mushrooms are soft, add in the pasta. Combine well.

Creamy spinach and mushroom sauce with penne.

In a large bowl, beat the egg. While beating, gradually add in a few spoonfuls of the hot pasta water to increase the temperature of the egg without scrambling it. Add enough water such that the egg is hot to the touch. This is known as tempering. It is important to continuously whisk the egg while the water is gradually being added, otherwise the egg may scramble.

Remove the pasta and sauce from the direct heat. Add in the warm beaten egg. Combine well. Add more grated parmesan if deserved. Serve immediately.

Potato Carrot Soup

19 Oct

A bowl of potato and carrot soup.

  • 1 medium baking potato, peeled and cut into small cubes
  • 1 carrot, peeled and coarsely grated (or substitute with 1 cup of coarsely grated cheddar to make potato cheddar soup)
  • 1 small onion, peeled and finely chopped
  • 2 cups skim milk
  • 2 cups low sodium chicken or vegetable broth
  • 1/4 cup of water
  • 1 tbsp dijon mustard
  • 2 tbsp unsalted butter
  • 2 tbsp extra virgin olive oil
  • 1 tsp paprika
  • 1 tsp sugar
  • sea salt and pepper
  • a potato masher

In a pot on high heat, add in the oil, butter and onions.  Cook until the onions are soft, then add in the potatoes and carrots.  Cook for a few minutes during which time the starch from the potatoes will be released and cause sticking.  Add water and seasoning (paprika, dijon mustard, salt, pepper and sugar).   Cook for a few more minutes and then add in the broth. When the liquids begin to boil, turn down the heat to a simmer and cook until the potatoes are fork tender.  With a potato masher, push down on the potatoes until a lumpy mash potato consistency is achieved.  If you like your soup creamy and smooth, use a hand held blender or food processor to achieve your desired consistency.  Lastly add in the milk and simmer until hot.  Serve immediately.

Blueberry Strawberry Smoothie

25 Aug

Blueberry strawberry smoothie.

  • 2 cups of frozen strawberries
  • 1 cup of frozen blueberries
  • 3 tbsps of honey (a little more if you like your drinks on the sweeter side)
  • 1/2 cup of strawberry or vanilla yogurt
  • 3 cups of skim milk (add less if you like a thicker consistency for your smoothie)
  • a blender

Frozen blueberries and strawberries in a blender.

Place the strawberries and blueberries into the blender first.  They are the hardest items to breakdown and should be closest to the blade.  Add in the honey, yogurt and milk, then pop the lid on and  blend until the mixture is smooth. Open the blender lid, give the mixture a good stir with a long spoon and blend once more for a few seconds.  Serve immediately with a straw.

For alternatives, try different combinations and/or additions of frozen fruits such as mango, peaches and raspberries.