Ultimate Cooking Guide by Roger Keyserling (no david read aloud TXT) 📖

are very sensitive to light and temperature, so they are normally found growing on a decaying matter near trees and other plants.

It is hard to believe that a fungus can actually taste so good! There are many varieties of mushrooms, but whether you choose the plain white button type, ora spongy shitake mushroom common to Asian cooking, the preparation is similar.

Checking them is not always easy since mushrooms are often sold wrapped with cling wrap.

If packaged, look for signs of slime, mold, or shriveling which indicates age.

Choose firm, evenly colored mushrooms, and this is easier if you select them personally.

Most mushrooms do not require cleaning but do look for dirt or grit. Nothing is worse than biting into a stuffed mushroom that has a bit of grit in it! Just wiping with a damp cloth is normally all that you will need to do.

Although the nutritional info varies according to the type chosen, a half cup of raw mushrooms has a mere 9 calories, about 0.4 gram of fiber, 0.7 gram of protein and only 0.1 gram of fat

If you are a person who likes mushrooms I have added some really awesome recipes here. Please enjoy them.

Cream of Mushroom Soup

Stuffed Mushrooms with Sausage

Ingredients

24 medium mushrooms 2 tablespoons butter, melted 1/4 pound bulk pork sausage 1 cup Pace Picante Sauce 1/2 cup dry bread crumbs 3 tablespoons chopped fresh cilantro leaves or fresh parsley

Description

Heat the oven to 425 degrees F. Remove the stems from the mushrooms. Chop enough stems to make 1 cup. Brush the mushroom caps with the butter and place top-side down in a shallow baking pan. Cook the sausage and the chopped mushroom stems in a 10-inch skillet over medium-high heat until the sausage is well browned, stirring often to break up the meat. Pour off any fat. Add 1/2 cup Picante sauce and the bread crumbs to the skillet and mix lightly. Spoon about 1 tablespoon sausage mixture into each mushroom cap. Bake for 10 minutes or until the mushrooms are hot. Top each with 1 teaspoon Picante sauce and sprinkle with the cilantro. Serve immediately with steamed rice.

Simple Sautéed Mushrooms

Mushroom Appetizers

Ingredients

1/2 of a 17.3-ounce package Puff Pastry Sheets (1 sheet), thawed 2 tablespoons butter 8 ounces portobello mushroom, cut into 1/2-inch slices 1 small zucchini, thinly sliced crosswise or 1/2 cup sliced drained roasted peppers 3 tablespoons chopped fresh basil leaves 9 slices deli mozzarella cheese, cut in half and rolled up

Description

While the pastry is thawing, heat the oven to 400 degrees. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 strips along the fold marks. Cut each strip into 6 rectangles, making 18 in all. Place the pastry rectangles onto a baking sheet. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Split the pastries into 2 layers, making 36 in all. Heat the butter in a 10-inch skillet over medium heat. Add the mushrooms and zucchini and cook until tender and the liquid is evaporated. Season to taste. Stir in the basil. Place 18 bottom pastry layers onto a baking sheet. Divide the mushroom-zucchini mixture among the bottom pastry layers. Top with the cheese and top pastry layers. Bake for 5 minutes or until cheese is melted.

Vegan Southern-Style Collard Greens With MushroomsIngredients

1/4 cup plus 3 tablespoons (105ml) extra-virgin olive oil, divided 1 pound (450g) cremini mushrooms, stems trimmed and caps sliced 2 quarts (1.9L) Hearty Vegetable Stock, rehydrated dried mushrooms reserved 1 medium yellow onion (about 8 ounces; 225g), sliced into 2-inch lengths 1 teaspoon (4g) smoked paprika 3 pounds (1.3kg) collard greens, woody stems trimmed and leaves cut into thick ribbons Kosher salt and freshly ground black pepper Apple cider vinegar, to taste (optional)

Directions

In a large, heavy-bottomed pot or Dutch oven, heat 3 tablespoons (45ml) oil over medium-high heat until shimmering. Add cremini mushrooms and reserved re-hydrated mushrooms (from stock) and cook, stirring, until lightly browned about 8 minutes. Add onion and cook, scraping up any browned bits, until softened, about 3 minutes; lower heat if necessary to prevent scorching.

Stir in smoked paprika followed by the stock. Bring to a simmer, then add collard greens, pushing down to submerge. Return to a simmer and cook, uncovered, until greens are very tender, about 30 minutes. Season with salt and pepper and add remaining 1/4 cup (60ml) olive oil.

Add vinegar to taste, if desired, then serve. (You can add vinegar to the pot, or let individual diners season their greens with it at the table.)

Garlic Mushrooms

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 I really enjoy eating salads of all types so below I have found a few awesome recipes that are pretty easy to make.

 

Healthy Salad Recipes For Weight Loss

 

Ranch Potato Salad  

This potato salad recipe is yummy. Loaded with eggs, peppers, and a couple of zesty add-ins.

Ingredients

4 pounds red-skinned potatoes, washed
6 hard-cooked eggs, chopped
1 red bell pepper, minced
4 celery stalks, diced
2 cups mayonnaise
1-1/2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon black pepper
1 (4-ounce) can be chopped up green chilies, drained

 

Directions
1. Place potatoes in a large pot and add enough water to completely cover them. Bring to a boil over high heat and cook 25 to 30 minutes, or until potatoes are fork-tender. Drain and let cool.
2. Cut potatoes into 1-inch chunks and place in a large bowl; add remaining ingredients and mix gently until potatoes are completely coated.
3. Serve warm, or cover and chill until ready to serve.

Basic Macaroni Salad

Basic Macaroni Salad is a picnic staple. This macaroni salad has the same classic taste you love and remember growing up with.

Ingredients

1 pound elbow macaroni
5 hard-cooked eggs, chopped
1 cup chopped celery
1/2 cup finely chopped red onion
2 cups mayonnaise
1/2 teaspoon garlic powder
1 teaspoon salt
3/4 teaspoon black pepper

 

Directions
1. In a large pot of boiling water, cook macaroni over high heat 7 to 9 minutes, or just until tender. Drain, rinse and let cool.
2. Place macaroni in a large bowl, add remaining ingredients and mix well. Cover and refrigerate at least 1 hour before serving.

 

All-in-One Chicken Potato Salad

It’s a great fill-ya-up type of potato salad that the whole family will enjoy!

Ingredients
6 potatoes, peeled and cut into 1-inch chunks
1 (10-ounce) package refrigerated cooked, sliced chicken breast (see Tip)
6 fresh asparagus spears, cut into 1-inch pieces
4 radishes, thinly sliced
1 cup ranch dressing
1 teaspoon salt
1⁄2 teaspoon black pepper

Directions
1. In a large soup pot, cover potatoes with water and bring to a boil over high heat. Cook potatoes for 15 to 20 minutes, or until tender; drain well.
2. Place the potatoes in a large bowl and add the chicken, asparagus, radishes, dressing, salt, and pepper; toss well. Serve warm, or cover and chill until ready to serve.

Gazpacho Pasta Salad

Fresh cucumber, tomatoes, and herbs add color and flavor to our Gazpacho Pasta Salad.

Ingredients
1/2 pound elbow macaroni or any medium pasta shape
4 ripe tomatoes seeded and chopped
1/2 cup sliced scallion
1/2 cup cucumber, peeled, seeded, and chopped
1/4 cup grated Parmesan cheese
Dash of hot pepper sauce
1 garlic clove, minced
2 tablespoons chopped parsley
1/2 cup vegetable oil
1 tablespoon wine vinegar
1 teaspoon salt
1/2 teaspoon black pepper
Cayenne pepper to taste
1 can (6 ounces) spicy vegetable juice

Directions
1. In a large pot of boiling salted water, cook the pasta to the desired doneness; drain and place in a large bowl.
2. Add the remaining ingredients and combine until thoroughly mixed.
3. Cover and chill at least 1 hour, then mix again before serving.

Pasta Fruit Salad

It's not only simple to make but healthy too!

Ingredients
1/2 pound corkscrew pasta
1 cup cantaloupe or honeydew cubes
1/4 cup honey
1 (8-ounce) carton low-fat peach yogurt
1/4 cup sour cream
1 cup fresh strawberries, hulled and halved
1 (8-ounce) can pineapple chunks, drained with 2 tablespoons juice reserved
1 cup seedless green or red grapes, cut in half

Directions
1. Cook pasta according to package directions; drain and place in a large bowl. Add pineapple, melon, and grapes.
2. Combine reserved pineapple juice, the honey, yogurt, and sour cream; toss with pasta mixture. Top with strawberries, and serve.

Satisfying Salads That Don't Suck

Chickpea Spinach Salad

390 calories (1 serving)

Ingredients

4 oz chicken breast

1 tsp olive oil

1tsp paprika

1/4 tsp cumin

1/4 tsp oregano

2 oz spinach

3 oz chickpeas

6 grape tomatoes

1 tbsp white vinegar

1/2 tbsp mustard

salt and black pepper

Directions

Preheat the oven to 350°F (180°C)

Drizzle the breast with olive oil and season both sides with cumin, oregano, paprika, salt, and bake in the center of the oven for 20-25 minutes until cooked through.

Combine spinach, chickpeas, grape tomatoes, in a large bowl. in a small bowl stir together mustard, white vinegar, salt, and black pepper and add to the spinach, toss gently to coat.

Arrange spinach mixture on a plate top with chicken slices.

 

Stuffed Peppers

I really enjoy stuffed peppers and have selected a few recipes of my favorite types! Stuffed Peppers are Colorful with nutritious bell peppers and are loaded with seasoned ground beef, hearty rice, and mildly sweet tomatoes. They're delicious, easy to make, and extremely flexible because you can make the filling with whatever ingredients or leftovers you have available. Stuffed peppers also cover all your bases for a healthy and complete meal. You get your vegetable intake from the bell peppers, starch from the white rice or brown rice, protein from the ground beef or other meat, dairy from the cheese, and fiber if you're adding beans.

Please enjoy the recipes I have added to this blog.

Mexican-Style Stuffed Peppers

Ingredients:

1 tablespoon olive oil 1/2 cup chopped onion 2 cups cooked Spanish-style rice (usually sold in packets) 15-ounce can black beans, drained and rinsed 14-1/2-ounce can chili-style diced tomatoes 1 teaspoon chili powder 1 teaspoon garlic salt 1 / 2 teaspoon ground cumin 1/2 teaspoon salt or more as desired 4 large red or yellow bell peppers, tops, seeds and membranes removed 10 ounces shredded Mexican cheese blend

Directions:

Heat oven to 350 degrees. Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened, 5 to 10 minutes. In a large bowl, mix rice, black beans, tomatoes, and cooked onion. Add chili powder, garlic salt, cumin, and salt; stir until well combined. Fold half of the Mexican cheese into rice mixture. Stand peppers up in large muffin tins and fill each with the rice mixture. Sprinkle peppers with remaining Mexican cheese. Bake until cheese is melted and bubbling about 30