June 8th - 14th, 2008

Well, another wonderful week has passed.  Coupons clipped, groceries shopped, food prepped, and bellies bursting.  This week’s menu had quite the variety but enjoyed by many.  Most of the recipes are from cookbooks and other resources, but I threw in my “twist” when I could. From semi-homemade pizzas to slow-cooker recipes and on to luscious desserts, I recommend these dishes to the food lover in you. 

Sunday, June 8th: After venturing through my cookbooks and then visiting the local super market to pick up the ingredients for this week’s concoctions, I returned home to endulge my kitchen obsession for, sad to say, seven hours.  Sometimes, I get so caught up playing around in the kitchen, with my little tv tuned to the food network, that I lose track of time.  Baby Zoey was in my belly just dancing away and other than a little ache in my feet, I was tickled pink to be making these creations. 

Continue reading ‘Last Week’s Menu - June 8th - 14th, 2008′

I have presented stuffed mushrooms in many different ways but I was up for a challenge when my vegetarian friend asked for a spin on a sausage-stuffed mushroom. An easy fix was using vegetarian style beef that tastes just like the real thing.

Ingredients:

• 12 large button mushrooms
• ½ cup of vegetarian meat substitute
• ¼ cup finely diced white onion
• 1 clove of garlic, finely minced (about a ½ teaspoon)
• ¾ cup seasoned Italian bread crumbs
• ¾ cup Pecorino Romano, finely grated
• ¼ cup Parmigiano Reggiano, finely grated
• ½ teaspoon ground black pepper
• 1 tablespoon dried parsley
  
• ¼ cup extra-virgin olive oil plus 4 tablespoon for cooking preparation.
• water
• 4 slices of mozzarella or provolone cheese.

Serves 6 (2 per person)

Continue reading ‘Sausage Stuffed Mushrooms - VEGETARIAN STYLE’