I have a love-hate relationship with Wisconsin winters. Last week was way too cold, today it’s in the 50s, and it’s supposed to drop down and snow again tomorrow – could we get some consistency, please! I absolutely love sledding and snowball fights, but I could do with only a month of snow. And I hate driving on icy roads. Love it or hate it, it’s here and at least I get to enjoy soup! Well, I did yesterday, like I said, today it’s too nice out for soup! I made creamy potato mushroom soup and it was phenomenal. It had a great flavor and lots of mushrooms! You could make it in a slow cooker too if you’d rather.
Creamy Potato Mushroom Soup (8 servings, adapted from Potato Mushroom Soup)
- 3 Tbsp butter
- 16 oz. sliced mushrooms
- 1/2 onion, chopped
- 2 Tbsp flour
- 4 cups vegetable broth
- 4 large potatoes, peeled and diced
- 1 1/2 cups heavy cream
- 2 1/2 cups milk
- 1 Tbsp Worcestershire sauce
- 1 Tbsp dried parsley
- 1 tsp dill weed
- 2 bay leaves
- salt and pepper to taste
- Melt butter in large stock pot over medium-high heat and add mushrooms and onions. Cook about 10 minutes, until onions become translucent.
- Add flour and cook for 3 minutes, stirring constantly.
- Add remaining ingredients and bring to a boil. Reduce heat and cook for 45 minutes.
- Top with sour cream and shredded cheese if desired and serve!
This vegetable stir-fry has a nice mild flavor with a hint of ginger. What I love most about stir frying is that you can use whatever vegetables are in season and it can transform the same basic recipe into something completely different. You could use soy sauce instead of Worcestershire for a stronger flavor, I just didn’t have any. You can also add a meat, just fry the meat first and add the vegetables or fry it separately and add it to the mixture.
Vegetable Stir Fry
- 3-4 heads garlic, minced or finely chopped
- 3-4 Tbsp olive oil
- 1 1/2 cup portobello mushrooms, sliced or chopped
- 1/2 medium sized onion, chopped
- 1 1/2 cups frozen broccoli, thawed
- 1 1/2 cups frozen green beans, thawed
- 1 carrot, diced and cooked
- 1 celery stalk, diced
- 4 Tbsp Worcestershire Sauce (could use soy sauce)
- a couple pinches of ginger
- salt and pepper to taste
- In a large sauce pan, cook garlic in oil until it begins to brown.
- Add mushrooms and onions. Cook over medium for several minutes, until vegetables are just tender.
- Add broccoli, green beans, carrots, and celery and continue to cook for several minutes.
- Add Worcestershire sauce and ginger. Adjust sauce and ginger to your taste, I used 1/8 tsp ginger at most. This doesn’t really make any sauce with the vegetables, if you wanted some, you could whisk 1 Tbsp corn starch with the liquid (Soy/Worcestershire sauce) separately before adding to help thicken it up.
I looove lasagna. My mom’s lasagna was always my favorite, so I took her recipe and put a little spin on it to give it a little more substance. It was delicious! This is the first time I used oven ready lasagna noodles, and I was pleasantly surprised at how normal they turned out! Like the package said, they did expand and fill the pan appropriately, and yes, they tasted like regular noodles. It was an especially big bonus that it cut out the step of boiling the noodles first because I always end up ripping half of them
Spinach & Mushroom Lasagna
- 1/4 tbsp. olive oil
- 3 cloves of garlic, minced
- 2 8 0z containers of mushrooms, sliced
- 1 10 oz package of frozen spinach, thawed
- 5 cups tomato sauce
- 1 3/4 cups ricotta cheese
- 1 egg, lightly beaten
- 1/2 cup parmesan cheese, grated and divided
- 4 cups mozzarella cheese, shredded
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- salt and pepper to taste
- 12 oven ready lasagna noodles
- In a large saucepan, cook garlic in olive oil until it just begins to brown. Then add the mushrooms and cook for several minutes. When the mushrooms are just about tender, add the spinach and salt and pepper to taste. Add 3 cups of tomato sauce and cook everything until the vegetables and tender.
- In a medium bowl, combine ricotta cheese, egg, 1/4 cup parmesan, basil, oregano, 1/4 tsp salt and 1/4 tsp pepper.
- To begin assembly, spread a thin layer of tomato sauce on the bottom of a 9×13 pan (3/4 – 1 cup). Place three lasagna noodles crosswise in the pan; they will expand as it cooks so spread them out evenly across the length of the pan. Spread 1/3 of the ricotta mixture over the noodles, top with 1/3 of the vegetable mixture, and 1 cup mozzarella. Repeat the layering two more times, starting with another layer of noodles and ending with a layer of noodles on top for a total of three layers.
- On top of the last layer of noodles, spread the remaining cup or so of tomato sauce and sprinkle with remaining mozzarella and parmesan cheese.
- Cover with foil and bake at 375 for 25-30 minutes. Remove foil and bake another 15-20 minutes until cheese is completely melted and begins to brown.
Note: You can also freeze this for up to two months, just cover with saran wrap and then a layer of foil (without baking) and pop it in the freezer. Be sure to thaw completely before you do bake it.
Melts, sandwiches, and subs are some of my favorite things to eat – I say this as if I don’t enjoy eating everything. This is such a simple and quick lunch. It takes less than 15 minutes to prepare Continue reading