Friday, January 24, 2020

Mushrooms with Pasta

Here's a riff on Mushroom Alfredo, but, Shhhh! Don't tell. This one has tofu instead of cream in it! And, it's delicious. My resident picky eater hasn't detected the tofu coverup either of the times I've made this. I made it once with some sausage, figuring that sausage would cover up any tofu flavors. Then, I made it again without sausage, wondering if this brand of prepared tofu is so delicious that sausage didn't even matter, and, guess what, he still didn't notice. So, I think using this tofu is an excellent way to have Monday night meatless dinner. I did cover my picky eater's dinner with a light coating of Parmesan, both for it's salty taste and it's ability to hide what may be underneath. That said, the next time I try this, I'll make it without Parmesan and see if it's still a delicious alternative! 


1 tsp olive oil
1 tsp butter
1/2 sweet onion, vertically sliced or diced
8 ounces mushrooms, sliced
2 ounces white wine
4 ounces tofu
1/4 cup soy milk, almond milk, or milk
2 Tbs Parmesan cheese (optional)

8 ounces gluten free pasta


Bring a large pot of water to boil. Add the pasta and cook according to package directions. Drain the pasta. While the pasta cooks, heat the olive oil and butter in a nonstick skillet. Add the onion and mushrooms, and cook until the mushrooms begin to turn translucent, about 5 minutes. Add the white wine and continue to cook for another minute, just until the wine is mostly absorbed. Add the tofu and milk and cook another 5 minutes. Add more milk if the mixture gets too thick. Add the drained pasta and stir to combine. Serve, topping with cheese, if desired.

Stealthy Cooking Tip: I found this brand of tofu at Costco, and decided to give it a try. The seasoning makes it some of the best tasting tofu I've tried to date! As for gluten free pasta, my current favorite is Tinkyada Joy pasta. The taste is spot on, and it cooks al dente similar to regular pasta - a winner!

Friday, January 10, 2020

Kale and Veggie Cheese Tart

I so miss Cooking Light magazine! Here's a recipe that was inspired by Cooking Light's replacement, Eating Well magazine. I've healthied it up a bit, adding extra veggies, and cutting the amount of cheese (and saturated fat) just as I imagine the cooks at Cooking Light might have done!


1 premade pie crust
1 tsp olive oil
1/2 cup chopped ham, or 2 slices bacon, chopped and cooked (omit for vegetarian version)
1/2 cup vertically sliced sweet onion
1 tsp minced garlic
1/2 cup sliced mushrooms
1/2 cup chopped red pepper
1/4 cup chopped Anaheim chili pepper (or 1 Tbs minced jalapeno)
2-1/2 cups chopped and stemmed lacinato kale
4 large eggs, plus one egg white
1/4 cup soy or almond milk
1/2 cup shredded soy or almond cheese


Preheat oven to 350F. Heat the oil in a nonstick skillet set over medium heat. Add the onion, garlic, mushrooms, and peppers and cook until the onion turns translucent, about 5 minutes. Add the kale and cook about 1 more minute, until the kale begins to wilt. Add the cooked bacon or ham to the vegetable mixture. Pour the vegetables into the pie crust. Mix the eggs and the soy milk together, beating with a fork until well mixed. Pour the egg mixture over the vegetables. Top with the cheese. Bake for about 35 minutes, adding time if needed until the mixture no longer jiggles and the top is just starting to brown.
Serves 6 for lunch or 4 for dinner

Stealthy Cooking Tip: If you use an 8 inch pie shell, everything will just fit. If you use a 9 inch shell, you may need to increase the egg mixture by one more egg. Serve this with a vegetable or a fruit salad for a complete meal.