Challenge: Day 17


Today was a different kind of challenge because I was cooking for family and wanted to make a meal they’d all like, but would also fit within my Challenge. Well, for the most part fit the Challenge.

The menu:

Stuffed Mushrooms
Chicken Provencal
Shrimp with Spinach and Mushrooms
Stir-Steamed Vegetables
Pasta with just a drizzle of olive oil
Butterscotch Chocolate Chip Cookies

The stuffed mushrooms weren’t really on the Challenge, because they were made with full fat cheese, but I figure they didn’t have that much filling, so two small ones would be sort of OK. Next time I make them I will try a reduced fat cream cheese and I think add some sun dried tomatoes for color.

Stuffed Mushrooms

They’re easy to make. Preheat your oven to 350 degrees Fahrenheit. Clean 12 large crimini mushrooms. Simply pop the stems out of the caps and trim and discard the cut end. Chop the stems finely, then saute in a little olive oil with some fresh garlic. Cook until the excess liquid has evaporated. Set aside to cool. Blend about 4 ounces of cream cheese (preferably light), about 2 tablespoons of freshly grated Parmesan cheese, about 1/4 teaspoon each paprika, black pepper, and onion powder. When the mushroom and garlic mixture has cooled, mix this in to the cheese mixture. Make a little well in the mushroom cap, scooping out the soft, fleshy center. Just barely scrape – you want to maintain the integrity of the mushroom cap. Evenly divide the cheese mixture into the mushroom caps and gently press down to fill the cap and even out the top. Bake about 20 minutes, remove from oven, and top with just a touch more Parmesan cheese. Increase heat to broil, then return the mushrooms to the oven for a few minutes just to brown the tops a bit. Be careful – these can quickly go from perfect to burnt!

Chicken Provencal

For the Chicken Provencal, marinate a few boneless, skinless chicken breasts in a little white wine, olive oil, and herbs de Provence. Marinate at least a few hours or best if overnight. You will want to slice each breast into two or three thinner pieces before marinating. When you’re ready to cook the chicken, heat a heavy bottomed skillet on high and pour in no more than 1 tablespoon of avocado oil. When the pan is hot, remove the chicken from the marinade and add one piece at a time to the skillet. Reserve the marinade. Brown the chicken a little on each side. Cook a few minutes on medium-high heat, then add about 1 cup of white wine and cook until it’s reduced by about half, then top with chopped fresh tomatoes – I like to use heirloom cherry tomatoes because they’re delicious and easy to work with. Use about 1 cup of the cut tomatoes per breast of chicken. Then add the marinade to the pan, reduce heat to low, cover and cook until the chicken is tender and fully cooked (about 20-30 minutes, depending on how thick you’ve cut your chicken). Season to taste with salt and pepper. We enjoyed this with a little pasta, but it would be equally good with rice, or just on its own.

Shrimp with Heirloom Red Spinach and Crimini Mushrooms

The Shrimp with Spinach and Mushrooms could hardly be any easier. Saute sliced mushrooms until they just begin to soften, then add fresh spinach. Cover and allow to steam until the spinach begins to wilt. Clean and devein the shrimp, saute in a non-stick pan, turning each shrimp just once. Add the cooked spinach and mushrooms to the pan, give a gentle stir to combine well. Cover and allow to cook on low for a few minutes, careful to not overcook the shrimp (they’ll get tough). Season to taste with salt and pepper. I have a feeling that bacon would add great flavor to this, but … not so great for the Challenge!

Stir-Steamed Veggies - asparagus, broccolette, carrots, green beans

The Stir-Steamed Vegetables … see here for the method.

The cookies … clearly are not on the Challenge, but it’s Sunday Dinner with Family, so …

Butterscotch Chocolate Chip Cookies

This is a recipe I have been working on and it’s showing great promise.

I got a quick ride in this morning, and was hoping that I had had time for more, but then it got super windy in the afternoon, so I was thankful that I was not out in that.

Hope you had a great weekend!

Leave a Reply

You must be logged in to post a comment.