1/4 cup boiling water
2 Tbs. Bulgar wheat
1 lb. mushrooms – quartered
1 cup diced onion
1/2 cup water
1/2 cup rolled oats
2/3 cup cooked brown rice
1/2 cup shredded mozzarella cheese – low-fat okay
2 Tbs. shredded cheddar cheese – low-fat okay
2 Tbs. cottage cheese – low-fat okay
1/2 tsp. salt
1/2 tsp. garlic powder
1 dash black pepper
2 Tbs. cornstarch
Add the boiling water to the bulgur wheat in a small bowl and let sit for about an hour. The wheat will swell to about double in size.
Steam the quartered mushrooms for about ten minutes or until tender. Remove and steam onions for about ten minutes or until they become translucent. Keep these two ingredients separated and set them aside.
Add 1/2 cup water to the oats and let them soak for about ten minutes.
Drain any excess water from the bulgur wheat and oats, then combine the grains with the mushrooms, rice, cheeses and spices in a food processor and pulse four or five times until ingredients are chopped fine, but not pureed.
Pour the mixture in a bowl and add the steamed onion and cornstarch, blending well.
Spray a skillet with non-stick cooking spray and place it over medium-low heat.
Measure a 1/2 cup of the patty mixture at a time into the pan and shape with a spoon into a 3″ round patty that is about 1/2″ thick.
Cook for two to four minutes per side or until light brown on the surface.
When the patties have been browned, arrange them on a lightly sprayed baking sheet and bake them for 20-25 minutes in a 300 degree oven.
Be sure to turn them over halfway through the cooking time.
Put the mushrooms in a small bowl and cover with boiling water and soak until re-hydrated, about 20 minutes. Drain, squeeze dry, and cut mushrooms in quarters. Set aside.
Heat 1 tablespoon of the peanut oil in a well-seasoned wok or large non-stick skillet over medium-high heat. Swirl to coat the pan. Pour in the eggs, swirl the pan so the egg forms a large thin pancake. (Lift the edge of the egg to allow any uncooked egg to run to the center.) As soon as the egg has set, turn it out of the pan onto a cutting board. Cool, cut into 1 inch pieces.
Wipe out the pan with a paper towel and heat the remaining peanut oil over high heat. Add the scallions and carrots and stir-fry for 1 1/2 minutes. Add the mushrooms, garlic, chile, and ginger, stir-fry for 1 minute more. Add the soy sauce, sesame oil and rice and stir-fry for 2 to 3 minutes. Add the meat, peas, and reserved egg, cook, stirring until heated through, about 2 to 3 minutes. Serve immediately.
3 whole eggs
7 slices thick-cut peppered bacon
1 small whole red onion
1 package white button mushrooms
3 tablespoons red wine vinegar
1 tablespoons sugar
1/2 teaspoon Dijon mustard
1 dash salt
8 ounces baby spinach, washed, dried and stems removed
Place the eggs in a saucepan, cover with water and bring to a boil. Then turn off the heat and allow to sit in the water for 20 minutes. Drain off the water and add ice on top of the eggs.
Fry the bacon in a skillet until crispy/chewy. Remove to a paper towel. Drain the fat into a bowl and reserve. Give the skillet a wipe with kitchen paper.
Slice the red onion very thinly, and then add to the skillet. Cook slowly until the onions are caramelized and reduced. Remove to a plate and set aside.
Slice the mushrooms and add them to the same skillet with a little of the reserved bacon fat if needed. Cook slowly until caramelized and brown. Remove to a plate and set aside.
Chop the bacon. Peel and slice the eggs.
Make the hot bacon dressing: Add 3 tablespoons of the reserved bacon fat, vinegar, sugar, Dijon and salt to a small saucepan or skillet over medium-low heat. Whisk together and heat thoroughly until bubbly.
Add the spinach to a large bowl. Arrange the onions, mushrooms and bacon on top. Pour the hot dressing over the top; toss to combine. Arrange the eggs over the top and serve.
3 cups beef stock
1 carrot, chopped
6 sprigs fresh thyme
1 bay leaf
2 pounds chuck roast, cut into 2-inch cubes Kosher salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 tablespoons cognac
5 tablespoons unsalted butter
1 pound mushrooms, sliced
3 cloves garlic, chopped
2 tablespoons sour cream, plus more for garnish
1 tablespoon Dijon mustard
2 tablespoons chopped fresh parsley leaves, plus more for garnish
1 (1-pound) package wide egg noodles
Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf. Pat the beef dry and season it with salt and pepper. Heat 3 tablespoons oil in a large heavy bottomed skillet over high heat. Fry the meat in batches so that it is browned on all sides. Lower the heat to medium and return all the meat to the pot. Add the onions and cook until they are soft, about 5 minutes. Pour in the cognac and cook until the alcohol has burned off, about 5 minutes. Add the beef stock, discarding the carrot, thyme sprigs, and bay leaf. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours.
In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil. Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.
When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, mustard, and parsley. Taste and adjust the seasoning with salt and pepper.
Meanwhile, cook the noodles in a large pot of boiling, salted water until tender. Drain the noodles well, toss with the remaining 2 tablespoons butter, and season with salt and pepper. Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.