mushroom sauce

 https://www.lifeasastrawberry.com/creamy-mushroom-sauce/

Sun dried tomato and spinach cream sauce

Ingredients

• 1 tbsp olive oil (or oil from the sun-dried tomato jar)
  
  
• ½ cup sun-dried tomatoes packed in oil, drained and chopped
  
  
• 3 cloves garlic, minced
  
  
• 1 cup heavy cream
  (or half-and-half)
  (or 7/8 c half and half + 2 Tbsp butter)
  (or 1/2c milk and 1/2c greek yogurt)
  
  
• ½ cup grated Parmesan cheese
  
  
• 2-3 cups fresh baby spinach
  
  
• ¼ tsp red pepper flakes (optional)
  
  
• Salt and black pepper to taste

Instructions

Sauté Aromatics: 

Heat the olive oil in a large skillet over medium heat. 

Add the minced garlic and chopped sun-dried tomatoes.

Cook for about 1-2 minutes until fragrant.

Make the Sauce: 

Pour in the heavy cream and bring to a gentle simmer. 

Lower the heat and let it thicken slightly for 2-3 minutes.

Melt the Cheese: 

Stir in the grated Parmesan cheese, red pepper flakes, salt, and black pepper. Whisk gently until the sauce is smooth and the cheese is melted.

Wilt the Greens: 

Add the fresh baby spinach directly to the skillet. Stir continuously for 1-2 minutes until the spinach is just wilted and tender.

Serve:

Remove from heat and serve immediately over your favorite pasta, grilled chicken, or fish.

Recipe Variations

Make it Tuscan: Add cooked sliced chicken breasts, a dash of Italian seasoning, and chicken broth to the sauce base.

Lighter Option: Substitute the heavy cream for a mix of half milk and half Greek yogurt.

Linguine and Scallops in a Sherry Sauce

 recipe from here: https://www.feastmagazine.com/recipes/ingredient/3-ways-to-use-sherry-vinegar-in-your-home-cooking/article_9f2346fc-d1aa-11ea-a9a4-c3f57ecd9181.html

Serves | 4 |

¾ lb linguini

1 lb scallops (fresh or frozen and thawed)

salt and freshly ground black pepper, to taste

¹⁄₃ cup unsalted butter, divided

¼ cup sherry vinegar

3 cloves garlic, thinly sliced

4 leaves sage

¼ cup reserved pasta water

1 tsp fresh lemon juice

¼ cup grated Parmesan

| Preparation | Following instructions on package, cook linguine. Once pasta has finished cooking, strain, reserving ¼ cup water. Set aside.

Meanwhile, pat scallops dry with paper towel; remove side muscle, if any is present. Lightly season both sides with salt and pepper. In a large skillet over medium high heat, add 2 tablespoons butter. Once butter has melted, evenly distribute scallops in skillet, making sure they do not touch one another. Cook, approximately 2½ minutes on one side; flip and cook, approximately 1½ minutes on the other side. (Do not overcook or your scallops will develop a rubbery texture.) Once scallops are cooked, immediately transfer them to a plate and tent with foil to keep warm. In the same skillet, add remaining butter and sherry vinegar; cook, 5 minutes. Add garlic; cook, 1 minute. Add sage; cook, approximately 20 seconds, and then remove from heat. Stir in reserved pasta water and lemon juice and season with salt and pepper to taste.

In a large bowl, add pasta. Add half the sauce and Parmesan; toss to combine. Plate pasta and add 2 to 3 scallops to each portion. Drizzle with more sauce, if desired.

Miso Mushroom Pasta

I was instantly obsessed with Jun and Tonic as soon as I saw this recipe on a Food52 youtube video - this recipe is straight up copied from 

https://junandtonic.com/blog/miso-mushroom-pasta 

Miso Mushroom Pasta

Serves 2

Ingredients

200g dried pasta (I recommend bucatini or rigatoni) (about 8oz)

120g mushrooms (I use an equal mix of shimeji, eryngii, and oyster mushrooms, but most other combinations are good too) (about 4oz)

2 tablespoons vegetable oil

1 teaspoon sherry vinegar, or balsamic/white wine vinegar

2 teaspoons red miso paste

3 tablespoons butter, softened

5 garlic cloves

120ml heavy cream (about 1/2 cup)

1 stalk of scallion, finely sliced

1 pinch salt

1 pinch black pepper

Directions

Bring a large pot of water to a rolling boil. Season generously with salt until it's nearly as salty as the sea, then add dried pasta. Cook the pasta until just under al dente (a minute less than on its package directions), then drain the pasta and set aside.

Chop or pull apart the mushrooms into large, bite-sized chunks. Then, heat a large skillet over high heat with a tablespoon of vegetable oil, and sauté the mushrooms for 3-5 minutes until nicely browned. When they are done, add a little sherry vinegar to the pan with the mushrooms, give them a little toss, and set aside. It’s best to cook the mushrooms in 2-3 batches and not overcrowd the pan to allow them to brown evenly.

To start on the sauce, whisk the red miso paste and butter together in a small bowl until it comes together to form a smooth, fluffy paste.

In a medium saucepan, add the minced garlic and a tablespoon of oil, and stir-fry over medium heat for 30 seconds to a minute until fragrant. Add in the sautéed mushrooms. Then, add in the miso-butter mixture and cream, and bring this sauce to a boil, stirring gently. Finally, add the cooked pasta into the sauce, and stir until the pasta is well coated. Salt it to taste, and cook for 1-2 minutes until the pasta is al dente, then remove from the heat.

Portion the pasta into two bowls, and top with sliced scallions and freshly cracked black pepper.

crustless quiche

 https://aprettylifeinthesuburbs.com/crustless-quiche/#recipe

Crustless Quiche Base:

▢6 large eggs

▢1 cup milk

▢1 cup grated cheese

▢2 tbsp parmesan cheese optional

▢1/4 tsp salt

▢1/8 tsp ground black pepper

▢1 cup optional ingredients See Below

1 cup Additional Ingredient Ideas:

• cubed cooked ham or crumbled cooked bacon
• ▢crumbled cooked sausage
• ▢chopped broccoli
• ▢chopped tomatoes cherry tomatoes or any kind
• ▢chopped onions or green onions
• ▢chopped spinach
• ▢chopped asparagus
• ▢cooked cubed potato or sweet potato
• ▢mushrooms
• ▢bell pepper
• 
  
• ▢a couple tablespoons of Parmesan cheese feta cheese or goat cheese
• ▢

Instructions

• Preheat your oven to 350 degrees F.
• In a large bowl whisk together the milk, egg, cheese and salt and pepper.
• Stir in the additional ingredients you are using (should be 1 cup total).
• Pour the quiche mixture into a 9-inch pie pan, and bake uncovered for about 45 minutes. Or until the centre is set, and not jiggly, and the edges are golden brown.
• Serve immediately.

 https://buttereggs.wordpress.com/2019/01/29/leek-feta-bourek/

* Leek and Feta Bourek

Yeah. I know. I’m reviving a four-years-latent blog. Shut up.

Leek & Feta Bourek

Yields one 12-inch bourek, enough for a modest dinner/healthy lunch for 4

8 ounces phyllo pastry sheets, defrosted overnight in the refrigerator & brought to room temperature

2 T unsalted butter

2 T olive oink

1 pound leeks, washed & sliced thinly

1/2 t salt

1 T dried oregano

2 t smoked paprika

2 cloves garlic, crushed

4 c baby spinach leaves, chopped roughly

Ground pepper to taste

8 ounces feta, crumbled (use full fat if you can, it’s absolutely worth it)

For assembly:

3 T unsalted butter, melted

3 T olive oil

 

Preheat oven to 375F, & oil a 12-inch round pan – I used a cake pan, but you can use anything oven-safe with a solid bottom (no springforms/tart pans) at least 1 inch deep.

Heat the butter & oil in a large skillet over medium high heat, & add the leeks & salt. Saute, stirring frequently, until the leeks are very soft & starting to gently brown, about 10 minutes. Add the seasonings & spinach, lower the heat a little, & stir & cook until the spinach is wilted. The mixture should be moist, but not wet – if there’s a lot of moisture in the pan, raise the heat again & cook off some of it for a minute or two. Transfer leek mixture to a bowl & let cool 10 minutes before adding the feta & stirring gently just to combine. Add pepper to taste.

Unwrap & unroll the defrosted phyllo & cover it immediately with a layer of moist paper towels or a damp tea towel – keep it covered at all times or it will dry out & split & be a complete pain in the butt. Combine the melted butter & oil & have ready a large soft pastry brush. Arrange the prepared baking pan in easy reach, with the phyllo, oil/butter, & filling at the ready.

Place one sheet of phyllo horizontally on your work surface & quickly brush with oil & butter – it doesn’t have to be sopping, just a few generous swipes with the brush. Spread about 3 T of filling in a rough line along the bottom of the phyllo – it doesn’t have to be perfect. Add another sheet of phyllo to cover the first, & brush this one with oil & butter as well.

Working gently & quickly, start at the bottom edge & roll the phyllo into a cylinder, enclosing the filling. Coil it into a spiral & place it in the center of your prepared pan. Continue with more phyllo & filling, continuing the spiral to fill the pan – you should use all the phyllo & filling, so pack things in firmly.

When you’ve filled the pan & run out of phyllo & filling, gently brush the remaining oil over the top of your bourek & slide it in the oven. Bake for 30-45 minutes, until very golden brown with no pale doughy spots left in the phyllo. Cool on a rack for ten minutes or so before serving, cut into wedges. Bourek is super good with a fresh crunchy salad & some olives

crescent roll mini quiche

 

Makes 8

preheat to 365 (375)

For the egg custard: 

4 eggs 

½ cup half-and-half (or heavy cream) 

¼ cup grated parmesan 

¼ tsp salt (or little more) 

Freshly ground pepper 

For the filling: 

1 cup frozen spinach (½ cup when thawed) 

Cooked bacon, sautéed onion or feta cheese are recommended add-ins for more savory flavor

For assembly:

open a can of crescent roll dough and arrange 1 triangle to fill each of 8 muffin pan cups

put spinach and filling inside cups

Pour the egg custard over

Bake 25 min until set

Crescent roll dough is a versatile ingredient that can be used for more than just baking crescent rolls. One creative way to use it is to make egg cups! These easy and delicious breakfast bites are made by baking crescent roll dough in a muffin tin with your favorite fillings. The crescent rolls will be soft and slightly chewy, unlike the flaky pie crust used for quiche, giving your egg cups a unique texture and flavor. Experiment with different fillings to create your own delicious breakfast masterpiece! ingredients (8 cups): For the egg custard: 4 eggs ½ cup half-and-half (or heavy cream) ¼ cup grated parmesan ¼ tsp salt (or little more) Freshly ground pepper For the filling: 1 cup frozen spinach (½ cup when thawed) Cooked bacon, sautéed onion or feta cheese (recommended add-ins for more savory flavor) For assembly: 1 canned crescent roll dough Unsalted butter --------------- quiche muffins, quiche cups, quiche crescent cups, spinach mini quiche, crescent roll quiche, quiche in a muffin tin, crescent roll breakfast, crescent roll recipes, canned crescent dough recipes, crescent roll ideas 계란머핀, 에그머핀, 달걀머핀

Bake at 365 for 25 min

https://www.msn.com/en-us/foodanddrink/cookingschool/easy-mini-quiche-with-crescent-roll-crust/vi-AA1YBA5i?ocid=socialshare