I created this dish for dinner last night. It was an easy and tasty meal and quite healthy although it tasted very rich. I tried the yoke less egg noodles for the first time and they are delicious and a healthy pasta alternative. This dish is ready in less than 30 minutes and is probably one of the simplest thing I’ve made to date. Have it for dinner tonight!
- 2 tbsp olive oil
- 1 sweet onion sliced
- 2 cups mushrooms sliced (i used a mixture of white sliced and portobello)
- 1 lb extra lean turkey
- 1 large can diced tomatoes, drained
- 1 jalapeño sliced
- 1 cup red wine
- 4 cups chicken broth
- 1 pkg broad yokeless egg noodles
- 1 container of Philadelphia Cooking Cream Cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup loosely chopped fresh basil
In a large pan add your olive oil and cook the onion, jalapeño and mushrooms on medium high heat until softened. Add the turkey and cook until browned and no liquid remains-about 5 minutes. Add tomatoes and wine cook for about 5 minutes. Add the broth and bring to a boil. Add the Pasta to the pot and cook (stirring occasionally) until pasta is al dente about 8 minutes. Add cream cheese,parm cheese and basil and stir into the mixture. Serve immediately.
I was surfing the internet and came across this website. I was so intrigued with the idea that I immediately signed up. April was my first month as a participant and it was really exciting. I sent a box to Hornepayne Ontario and although it was from a different person I also received one from Hornepayne which was a cool coincidence. My box arrived a couple of days after the 15th (which is send out day) and was filled with some delicious goodies! I still have some goodies left to try but I am still dreaming about Milk Chocolate with Toffee and Sea Salt which i devoured in like 3 minutes! I also really enjoyed the 5 seed crackers! Many thanks to Laurie for the kick ass box and to Lindsay at Foodie PenPals for making it happen! (Click here to visit Foodie Pen Pals Sign up page)
I recently enjoyed an amazing pasta at the Kit Kat Club that was served in a Mustard Cream Sauce. This sauce blew my mind and so I decided to re create it at home with my own Foodventure twist. The result is delicious and really simple. This dish takes about 10 minutes to make (minus the time to slow roast the tomatoes) and you won’t be disappointed.
- 2 cups of slow roasted tomatoes (click here for a link to my recipe)
- 4 shallots loosely chopped to roast with the tomatoes
- 3 Italian sausages, meat removed from casings and crumbled (i used 2 hot and 1 mild)
- 3/4 cup of dry white wine
- 3/4 cup of 5% cream
- 3 tablespoons of dijon mustard
- 2 cups of penne
- 1 1/2 cups of arugula
- Freshly grated parmesan cheese to taste
- Salt and Pepper to taste
Cook the pasta in a large pot of boiling salted water until al dente; drain. Meanwhile, heat the olive oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat, about 5 minutes. Add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 5 minutes. Add the cream and mustard and simmer for 2 minutes. Remove the skillet from the heat, In a bowl combine the pasta, roasted tomatoes and sausage. Toss to coat. Top with fresh arugula and fresh grated parm cheese. Serve at once.
Today I discovered that my favourite dish on the FRESH menu will not appear on the new menu being launched tomorrow! Thank goodness I got to stuff my face with deliciousness one last time. The Jerusalem Bowl is a tasty combo of flax hummus, grilled spinach, tomato, cucumber, parsley, red onion, sunflower sprouts, olive oil, tamari, mixed herbs, lemon & chili powder on a bed of basmati rice. I’m sure I’ll find something equally as good on the new menu but change is hard…
BTW: If you have never eaten a meal at FRESH-get off your ass and do it. I have never been disappointed-other fav’s include the quinoa puffed onion rings, the black bean burrito and the energy bowl. I am also addicted to the liver flush elixir and the miso gravy!
If you come over to my house anytime and open the fridge you are always going to find the following:
1. Mixed Leafy Greens/Legumes (kale, baby spinach, Broccoli etc..)
3. Huge condiments and sauce collection including my beloved Sriracha, mustard collection and Maple Syrup
*Other usual staples include: cured meat and cheese!
What’s in your fridge? I’d love to hear all about your staples!
I miss this blog. Today I pledge to start up dating Foodventures as much as possible. Sorry I have been MIA but don’t fret I’m back!
It’s BBQ season! My favorite season and last night I had some gal pals over for some food and drinks. My friend Katy brought over the fixings for this delicious appetizer. It was the perfect starter for our steak dinner and a total crowd pleaser.
- 1 package of whole mushrooms
- 1/3 cup of blue cheese
- 1/4 cup of plain cream cheese cheese
- 1 shallot
- 1 glove of garlic
- 1 tsp of butter
- Pre-heat your bbq and set the temperature on low. Clean the mushrooms and remove the stems (but save them for step 2!). Set the mushrooms aside and Melt the butter in a small frying pan over med high heat.
- Chop your mushrooms stems, shallot and garlic into small piece. Add your chopped veggies to your pan with the melted butter and saute until soft; about 5 minutes.
- While your veggies are sauteing: In a bowl combine the blue cheese and cream cheese and mix until soft and creamy. Once your veggies are ready add the hot mixture to your cheese and mix well.
- Spoon the mixture into the mushroom caps filling generously.
- Place the stuffed mushrooms on the hot grill and cook until the cheese in golden brown and the mushrooms are soft and cook throughout (about 15 minutes or so).
BBQ Mushrooms stuffed with blue cheese slide show: A new way to discover the steps to delicious foodventures!
The countdown is on to the long weekend. I am planning some delicious BBQ meals and am looking forward to sharing them with you. Until then…