1/2 c sliced mushrooms
1/2 c sliced red or green bell pepper
1/4 c sliced onions
1/4 c diced sun dried tomatoes
1/2 c salsa
1/4 c veggie stock
1 tsp dried cilantro
1 tsp dried parsley
1/2 tsp paparika
1/2 tsp crushed red pepper
S&P to taste
Olive Oil
Heat olive oil, mushrooms, onions, peppers, tomatoes and salsa for abotu 2 minutes on medium. Add stock and herbs and S&P. Cook on medium about 5 - 8 minutes until veggies start to soften.
Serve over prepared quinoa (according to package directions) with sliced avocado on top! YUMMY! Share and enjoy!
Showing posts with label Baby Bella Mushrooms. Show all posts
Showing posts with label Baby Bella Mushrooms. Show all posts
Thursday, December 16, 2010
Monday, November 8, 2010
GFCF Roasted Butternut Squash Soup
1 butternut squash - halved and seeded
2 sweet onions - peeled and quartered
8 cloves of garlic - peeled
10 mushrooms
1 1/2 cups of GFCF Vegetable Stock
S&P
Olive Oil
Preheat oven to 375 and add everything to a roasting pan. Squash flesh side up and sprinkle everything with S&P and olive oil. Roast for 25 minutes. Turn squash over and roast another 25 minutes.
Scoop the flesh of the sqaush out and add everything to the blender. Then add:
1/2 to 1 cup of GFCF Vegetable Stock (to your thickness)
1/2 tsp cinnamon
1/4 tsp crushed red pepper flakes
1 tbsp parsley
1/4 tsp paparika
Blend until creamy. You may add more or less of the stock until you get your desired consistency! Enjoy! This serves about 3 people.
2 sweet onions - peeled and quartered
8 cloves of garlic - peeled
10 mushrooms
1 1/2 cups of GFCF Vegetable Stock
S&P
Olive Oil
Preheat oven to 375 and add everything to a roasting pan. Squash flesh side up and sprinkle everything with S&P and olive oil. Roast for 25 minutes. Turn squash over and roast another 25 minutes.
Scoop the flesh of the sqaush out and add everything to the blender. Then add:
1/2 to 1 cup of GFCF Vegetable Stock (to your thickness)
1/2 tsp cinnamon
1/4 tsp crushed red pepper flakes
1 tbsp parsley
1/4 tsp paparika
Blend until creamy. You may add more or less of the stock until you get your desired consistency! Enjoy! This serves about 3 people.
Tuesday, October 26, 2010
Sauted Veggies & Hummus Pasta
10 stalks of asparagus - in 1 inch peices and ends trimmed
1 cup of diced mushrooms - I used baby bellas
1 stalk of celery diced in 1/2" peices
1 carrot - diced
2 cloves of garlic minced
Olive Oil
S&P
1/2 tsp paparika
1 tsp dried parsley
1/8 tsp crushed red pepper
Add carrots to oil and saute about 5 minutes over medium heat. Then add asparagus, celery, garlic and spices. Cook with lid on for about 10 minutes. Add mushrooms and cook about 5 more minutes.
Toss with homemade Hummus (I used SunDried Tomato) and pasta (I used GFCFSF Quiona Spaghetti Style Pasta).
You could not tell that it wasn't regular pasta! This makes for an easy and creamy alternative to red sauce or Alfredo sauce :)
1 cup of diced mushrooms - I used baby bellas
1 stalk of celery diced in 1/2" peices
1 carrot - diced
2 cloves of garlic minced
Olive Oil
S&P
1/2 tsp paparika
1 tsp dried parsley
1/8 tsp crushed red pepper
Add carrots to oil and saute about 5 minutes over medium heat. Then add asparagus, celery, garlic and spices. Cook with lid on for about 10 minutes. Add mushrooms and cook about 5 more minutes.
Toss with homemade Hummus (I used SunDried Tomato) and pasta (I used GFCFSF Quiona Spaghetti Style Pasta).
You could not tell that it wasn't regular pasta! This makes for an easy and creamy alternative to red sauce or Alfredo sauce :)
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