Stuffed Mushrooms with Goat cheese topping

Stuffed Mushrooms with Goat cheese topping
CarbsPerServing:6 total recipe
Effort:Easy
Ingredients:
6 medium mushrooms -- white
6 large pork rinds (smashed to bread crumb consistency)
2 tablespoons butter
1/2 tablespoon olive oil1 tablespoon red onion -- finely chopped
1/2 ounce goat cheese
black pepper and garlic-salt to taste
How to Prepare:
Preheat oven to 450 F
Clean mushrooms, chop stems and set aside.
Heat olive oil in small skillet.
Add: smashed porkrinds, butter,
chopped onions and mushroom stems.
Cook until onion is soft.
Season with enough garlic salt and black pepper
to hide "pork" flavor.
Spoon mixture into mushroom caps.
Lightly brush tops with olive oil.
Bake in glass pie plate or teflon cookie sheet,
uncovered for approx. 10 minutes.
Mushrooms should look slightly translucent.
Add a nickel size drop of goat cheese to
the top of each stuffed mushroom and bake 5 minutes
longer.
Makes appetisers for two!
Summer Squash casserole
CarbsPerServing:6 total recipe
excluding squash
Effort:Easy
Ingredients:
4 medium yellow squash -- sliced
1/4 cup sour cream
1 tablespoon butter
1 cup grated cheddar cheese -- divided
1 teaspoon paprika
1 egg yolk -- beaten
1 tablespoon chives -- chopped
4 slices bacon -- fried crisp
1/2 teaspoon salt
How to Prepare:
Simmer squash, covered, in 1/4 c. water until tender. Drain well.In
a saucepan,combine sour cream,butter,1/2 c.cheese,salt and
paprika.Stir over low heat until cheese is melted.Remove from heat
and add egg yolk, chives,and bacon. Add squash.Place in buttered
dish and top with remaining cheese. Bake at 350 degrees for 30-35
minutes.
Turnips Au Gratin
CarbsPerServing:41 total recipe
Effort:Easy
Ingredients:
4 turnips -- washed peeled and thinly sliced
1 Small onion -- thinly sliced
2 tablespoons Olive Oil -- (2 to 3)1 Cup grated cheddar cheese
Salt to taste
How to Prepare:
Place turnips and oil in skillet and saute until tender. Add onion
and continue to saute until some are golden. Remove from stove and
place turnips and onion into a baking dish. Add cheese over the top
of the turnips and onion and bake at 350 til chees
e is melted.
Twice Baked Turnips
CarbsPerServing:33 total recipe
Effort:Easy
Ingredients:
4 medium turnips
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper1/4 cup heavy cream
4 tablespoons butter
1/2 cup shredded sharp cheddar cheese -- (or so), or 3 oz cream
cheese
How to Prepare:
Preheat oven to 350f. Cut the stem end off each turnip and rub with
oil. Wrap each tightly in foil and roast for 1 hour or until soft.
Carefully scoop out most of the insides, leaving the 'shell' intact.
Beat the insides w/remaining ingredients until smooth. Put back in
shells and bake, uncovered, for 20 minutes or until nicely browned
on top(place in a small baking dish for best results -so they are
touching).
(Too carby? Instead of cutting off the stem end, just cut in 1/2
across the equator and follow same directions -you get 8 - 1/2
turnip servings instead of 4!)
Yum Yum Mashed Potatoes
CarbsPerServing:17 total recipe
Effort:Easy
Ingredients:
1 head cauliflower
1/4 cup almond meal
1/4 stick butter1/4 cup heavy cream
salt and pepper to taste
How to Prepare:
steam the cauliflour till reasonably soft
mash with a potato masher or ricer
add the almond flour
add the butter
add the cream and water if a thiner mixture is desired
add salt and pepper desired
place contents in a food processor if you desire a creamier mash
*****(this mixture can be diluted with more cream, water or chicken
broth
for a good mock potato soup)add a cube of ementhaller , chedder or
whatever
cheese you like to bowl before pouring hot mock soup and top with
fresh
cracked pepper mmmmmmmm
Chinese Stir-Fried Greens
CarbsPerServing:no counts provided
Effort:Easy
Ingredients:
Any green leafy vegetable (spinach, cabbage, nappa cabbage, kale,
swiss chard, etc.) about 1 lb.
3-4 cloves garlichot red chile (optional)
oil
salt
MSG
How to Prepare:
Chop the vegetable in large pices, wash in a large bowl, drain
water. Cut garlic into large pieces. Cut red chile on diagonal, one
or two slices is okay if the chile is very hot. Heat about 3 T. oil
in wok until hot. Swirl the oil around with spatula. Add garlic and
chile. Add about 1/2 t. salt. Stir briefly with spatula, don't let
garlic brown. Throw in the vegetables. Stir briefly. Add more salt
to taste, probably another 1/4-1/2 teaspoon. Add about 1/4 teaspoon
MSG. Stir some more. If it is a very watery vegetable like Spinach
you won't need to add any water. Other vegetables need some water.
If it needs water add 1/4-1/2 cup. Tender, watery vegetables only
need 1-2 minutes to cook, others like cabbage or kale may need up to
5 minutes, it also depends on how soft or crunchy you like them.
Transfer to serving dish and eat immediately. Eat the garlic, too,
it's yummy.
NOTE: I live in Taiwan and have tried to copy the fabulous taste of
the vegetables here to no avail. My friend finally taught me the
exact method and it's very important to follow this process as
closely as possible. And unfortunately, the secret to the fabulous
taste is MSG. You can leave out the MSG, of course, but be warned
that your dish won't have a fraction of the flavor. And as a side
note, if you can ever find a vegetable that in Chinese is called
"Dragon Beard Vegetable" snatch it up, or grow it yourself, it's the
best tasting green I've ever had.
Garlic Mashed
Serves:10
CarbsPerServing:no counts provided
Effort:Easy
Ingredients:
1 head cauliflower
1/3 stick butter
1/2 pkg cream cheesegarlic salt to taste (we use about 1/2 lid full)
How to Prepare:
cut cauliflower from head and put in microwave safe bowl with a
small amount of water. Cover with plastic wrap and cook on high
until soft. (I usually cook at 5 min intervals for 15 min total).
Lightly mash the cauliflower, then mix with a hand mixer until
smooth, all the while adding the butter, cream cheese and garlic
salt. Creamy and delicious!