Preheat oven to 375 degrees F. Remove the stems from the mushrooms. Chop stems finely and mix with the onions. Heat 1 tablespoon butter and 1 tablespoon oil in a sauté pan over medium-high heat. Add mushrooms and onions until the liquid has been drawn out of the mushrooms and the onions are soft, about 7 minutes. Set aside to cool in a mixing bowl.
In the same pan, add another tablespoon of butter and stir in the panko flakes. Sauté until the flakes are lightly browned, about two minutes. Place flakes in the mixing bowl with mushrooms and onions.
In the same pan add the loose sausage (remove from casings if necessary). Cook until meat is browned, about 7 minutes. Place the meat on a cutting board and chop finely. Add to the mixing bowl.
Toss in the Parmesan, parsley and cream cheese and mix thoroughly (hands are best). Add salt and pepper.
Stuff each mushroom with a heaping amount of filling and place on a baking sheet. Top with more grated Parmesan.
Bake for about 30 minutes or until lightly browned. Serve immediately.
Pesto. I love pesto. I’m a traditionalist and tend to prepare it in the classic Genovese way but recently a friend told me his method, with cream and white wine, and I thought I’d try it.
I loved it! Pesto can sometimes have an overpowering garlic taste (it does contain raw garlic) so this version provides the flavor of pesto but is a little smoother.
If you use the Costco basil pesto then it’s a super quick meal, just perfect for a weeknight.
Weeknight meal: creamy pesto with chicken
1 lb. spaghettini
4 tablespoons butter
3/4 cup heavy cream
3/4 cup white wine
2/3 cup pesto
3/4 pound leftover rotisserie chicken, torn into bite-sized pieces
salt and pepper to taste
Bring a large pot of salted water to a boil. While pasta is cooking, melt the butter in a large sauté pan over medium-high flame. Add the cream and bring to a simmer. Turn down the heat. Add the wine and let simmer for about 3 minutes.
Turn off the heat and add the pesto and chicken.
Drain the pasta. Add to the sauté pan and toss till evenly coated with sauce. Add salt and pepper. Squeeze a lemon over the top. Serve with a side salad.
Every once in a while I have the wherewithal to make lasagna with homemade noodles. This evening I decided to try something different. Instead of traditional red sauce and ricotta I made a creamy béchamel sauce and layered the spinach noodles with shredded chicken and marinated artichoke hearts. The marinade from the artichokes added a tangy flavor to the dish and the creamy sauce was pure deliciousness. You can of course use store-bought noodles, but there’s something fancy about fresh pasta.
Every year my family takes a trip down to Nayarit, Mexico to my parents’ vacation home, Casa Colibrí. Their housekeeper, Moña, is an expert cook and I look forward to her authentic Mexican dishes every time we visit.
I have tried to replicate several of her recipes in the past, including fried cauliflower and guacamole. I’ve attempted other dishes but there’s something about the fresh ingredients of Mexico that I am unable to replicate many of her recipes.
Here is one more attempt at one of her classic dishes, chiles rajados con elote y crema, or in English, sliced chiles with corn and cream. In Mexico, crema is a thick consistency, almost like yogurt or sour cream, but with a sweet cream taste. I’d say crème fraîche is the closest thing here in the states, but I have a hard time finding that in Anchorage, so I’m trying it with heavy cream.
Moña serves this for breakfast or lunch. It can accompany fried eggs or rice. It’s a versatile dish that’s got a slight amount of heat, which is mellowed out by the sweetness of the corn and cream.
4 poblano chiles
2 tablespoons cooking oil
1 cup frozen corn, thawed
3/4 cup cream
1 clove garlic, minced
1/2 cup finely chopped onion
1/2 teaspoon chicken or vegetable bullion
1/2 cup shredded Monterey Jack cheese
salt and pepper to taste
Slice the peppers into strips and remove the seeds and pith. Add oil to a pan and heat over medium-high flame. Sauté the peppers and onions until soft, about 10 minutes. Add the garlic and cook till fragrant, about 30 seconds. Stir in the corn and cream and bring to a simmer. Sprinkle in the bullion. Turn heat down and simmer for a few minutes until sauce has thickened slightly. Salt and pepper to taste. Sprinkle cheese on top and serve.
As Alaska Knit Nat enters its seventh year, I thought it would be fun to dig into the archives and pull up some of my favorite posts from years past.
I started Knit Nat AK in November 2010 with the intention of cataloging my craftiness.
“It’s mainly for my own benefit,” I wrote in my first-ever post. “I make so much stuff I can’t keep track of it all. In addition to knitting (hence the Knit Nat title), I cook, sew and repurpose things. This blog is a catalog of all things Craft.”
Being unwell and a parent is like an uphill battle sometimes. You still have to get food on the table whether you feel like roses or crap. On my really down days, I’ve been known to order a pizza or three. But sometimes I can muster up the strength to make something healthy and tasty in a relatively short amount of time.
This green curry recipe is adapted from one I found in Cook’s Illustrated. I’ve made it three times in the past month and have added my own flair to it. The problem is, I don’t remember what that flair is, which is why I’m sharing it here.
It’s quick, flavorful and has vegetable(s) in it! A winner in my recipe book.
Green coconut curry with tofu, chicken and peas
1 tablespoon green curry paste
2 teaspoons curry powder
3 cloves garlic, smashed
pinch of cumin
1 teaspoon onion powder
2 tablespoons olive oil
juice of 1/2 lemon
salt and pepper
For the curry:
6 chicken tenders (about a pound)
1 brick of extra firm tofu, cubed
3 tablespoons green curry paste
1 tablespoon fish sauce
1 tablespoon brown sugar
1 can of coconut milk (found in the Asian cooking aisle)
1 cup frozen peas
2 cups uncooked jasmine rice
Mix together all the marinade ingredients in a gallon Ziploc. Add the chicken. I marinate the chicken tenders the night before when they are still frozen so they are thawed and marinated the next evening, but if you have time, marinate for an hour before cooking.
Start on the rice as you prepare the rest of the meal.
Add 1 tablespoon cooking oil to a large nonstick pan over high heat. When oil is hot add the tofu cubes and brown them on as many sides as you have patience for. Set aside on a paper towel-lined plate. Cook the chicken in the same pan, browning on both sides. Set aside.
Pour out the remaining oil and wipe out pan with a paper towel. Add the coconut milk, curry paste, fish sauce and sugar and whisk till combined. Add the frozen peas and bring to a simmer. Simmer on low until peas are cooked through, about 5 minutes.
Chop up the chicken into bite-sized pieces and add to the curry sauce with the tofu.
Serve over jasmine rice with a squeeze of lime juice.