Broccoli Cheese Soup

Every time my family ordered pizza when I was a child my father would find a way, mushrooms crawling on a pizzeria can be hidden under a layer of cheese pizza for special orders. He loved her, but I was stubborn belief that it would just destroy the whole mushroom pizza. Well, I'm older and have a more pleasant taste (well ok, Cinnamon Toast Crunch, I still love), I came to understand how fungi are unique in the worldkitchen. They offer an extraordinary range of textures and flavors that seem to fit in any type of food. And just as icing on the cake, I learned how mushrooms are really wonderful for your health. Consider this my ode to the fungus.

Health Benefits

When it comes to health concerns, the mushrooms are edible, right there with the super foods, green tea and broccoli. Despite all antibiotics were obtained from fungi. From 80-90% water,Mushrooms are low in calories but high in fiber. They are fat free, cholesterol free and low sodium (particularly useful for those following a diet with hypertension). Here are some other reasons are more mushrooms hidden in your kitchen:

Mushrooms considered probiotic, which means that the body to strengthen itself and help prevent diseases. Some of the mushrooms "comes from their ability probiotics considerable amount of riboflavin nutrients.
Mushrooms are agreat source of potassium, a mineral that helps lower blood pressure and reduce the risk of stroke. A medium mushrooms have more potassium beautiful port of a glass of orange juice or a banana.
Phytonutrients found in mushrooms in the center of anti-cancer research for decades. In many countries, medicinal mushrooms are used in addition to other cancer therapies.

White (Button)

white mushrooms actually vary in color from white totan, and is available in many different formats. The smaller varieties of white mushrooms mushrooms are known and easily found the most common fungi in the kitchen, in most shops. Freshly picked white mushrooms have a sweet and delicate. Caps from dark to develop a richer taste.

Recent studies have shown that white mushrooms can reduce the risk of breast and prostate decrease.
grilled shrimp with mushrooms Lemon

Thishealthy meal is perfectly seasoned with lemon and garlic light, then grilled to perfection and stuffed in a pita. Carb-friendly and delicious!

Ingredients

8 ounces fresh mushrooms

1 pound shrimp, peeled and deveined

2 medium zucchini, sliced 1 inch thick (about 2 1 / 2 C.)

1 red onion cut into 8 wedges

1 / 4 C. olive oil

2 tbsp. fresh lemon juice

2 tsp. minced garlic

1 tsp. dried oregano leaves, crushed

1 / 2tsp. Salt

1 / 4 tsp. ground black pepper

4 pita bread, warmed

Cucumber Yogurt Sauce:

1 C. plain low fat yogurt

1 C. peeled, seeded and chopped cucumber

1 tbsp. chopped fresh mint or parsley

1 tsp. minced garlic

1 / 2 tsp. Salt

Directions

Preheat grill or barbecue until hot. Leave small mushrooms whole half size. In a large bowl. Put the mushrooms, shrimp, zucchini and red onion in a small bowl, combine olive oil, lemon juice,vegetables, garlic, oregano, salt and black pepper and lay on them until well coated. Put the vegetables and shrimp or grilled vegetables rack a rack in a roasting pan. Grilled or no more than 6 inches from heat until the vegetables and shrimp are just cooked, spread over about 8 minutes, stirring often and brushing occasionally with remaining marinade. Pitas served with cucumber yogurt sauce.

For the sauce, combine all ingredients in a bowl and mix well. For about 1 1 / 2Cups.

Yield: 4 servings

From: St. Pete Times

Nutrition information per serving: 308 calories, 25gm protein, 16gm fat

Crimes / cremini / Italian Brown

Crimini mushrooms are similar in appearance white mushrooms, but a darker color varies from light brown to dark brown. They have a stronger and stronger, earthier flavor from white mushrooms. These are an ideal substitute for white mushrooms in any recipe and work very well withBeef.

Crimini mushrooms are an excellent source of selenium, which are necessary for the functioning of antioxidant system in the body. Selenium works for cancer, arthritis, asthma and even prevented. Crimini mushrooms are also very good source of zinc, a mineral essential to the immune system.
Vegetarian Dinner Hobo

Cooked on the grill, made this meal with Boca "meat, mushrooms, carrots andPotatoes.

Ingredients

2 carrots, sliced

6-8 potatoes, quarter

1 / 2 onion, lg. Luns

2 shallots, sliced

2-3 cloves garlic, lg. Luns

8-10 cremini mushrooms whole or halved

2-4 tbsp. Olive oil

2 tbsp. unsalted butter, optional

1 package. frozen soil Boca "meat"

Salt and pepper to taste

Season salt Dash

Directions

Mixing give you all the chopped vegetables in a bowl. Make 2 pockets with heavy aluminum foil doubled.Put a layer of vegetables on the bottom. Layer Boca ground "meat" Next. "Add a final layer of vegetables. Pour 1-2 tablespoons. Olive oil at every meal, dot with butter, if using. Spices make airtight taste with salt, pepper and salt . Fold the paper. cook over hot coals for fifteen minutes, running half way. Serve with ketchup, lots of fun!

Beautiful Gate / Portobello

Beautiful Gate 'is relatively a large white mushrooms, and reached a diameter up to 6 inches.Beautiful Gate last longer than white or Crimini mushrooms booty. Because of their longer growing season, have one, dense texture and meaty taste so delicious on sandwiches.

Porta Bella Pizza

This delicious, crust-less pizza with cheese, tomatoes, mushrooms, and is part of a diet low in carbohydrates.

Ingredients

1-2 tsp. extra virgin olive oil

1 clove garlic, peeled and chopped

6 oz mushrooms beautiful door (about 4), cleaned, stemsvia

salt and freshly ground black pepper

12 ounces sliced or shredded mozzarella 10 fresh basil leaves

2 fresh tomatoes, sliced, fried, grilled or fried oregano leaves, optional

Directions

Preheat oven to 450 degrees. In a small bowl, combine oil and garlic. Wipe the mushroom caps on all sides with oil mixture. caps put put, top to bottom in a circle on an oiled baking sheet. Season with salt and pepper. OrganizeThe cheese, basil and tomato slices alternately in a circle on mushrooms. Sprinkle with oregano, if you want. Bake until the cheese melts, about 3 to 5 minutes. Serve from the oven and keep.

Shitake (Oak / Chinese / Black)

Shitake mushrooms have a rich woody aroma and soft, spongy texture. They vary in color from brown to dark brown with large umbrella-caps. Shitake mushrooms can be up to 14 days and discardedTribes may use force to flavor soup.

Used for centuries in East Asia to fight for colds and flues, shitake mushrooms are proven to help stimulate the immune system to fight infections and fight cancer. Shitake deficiency treated and liver complaints.
Miso soup

Ingredients

4 C. water

1-2 C. organic vegetables chopped (see note)

1 1 / 2 tbsp. Organic barley dark

Miso tofu, dicedin 1 / 2 inch cubes

3-inch piece dried wakame seaweed (found in most health food stores)

2 shitake mushrooms, organic, dry, before (they can enjoy for instructions on the package).

Directions

boil water in a saucepan. Add the chopped vegetables and mushrooms in boiling water. Reduce heat, cover and let simmer until the vegetables are soft (about 8-15 minutes, depending on the vegetables). After cooked about 5 minutes, place a 1 / 4 C. hot broth from the potin a bowl separately. Add to miso bowl and stir until the miso paste is wet. Add miso and tofu dish mixed September bowl aside until the vegetables are soft. Tear seaweed into small pieces and add to pot.

When the vegetables are soft, add the miso made from the cup to the plate. Let stand for 3 or 4 minutes. Do not heat miso on high heat, then kill the microorganisms that aid digestion and healing. Remember, this soup is intuitive healing. You can try moremiso or less and different vegetable combinations. Honor your body's wisdom that this experiment with miso soup recipe. Enjoy this soup cold.

Chanterelles

Many varieties of mushrooms are delicious in the kitchen, one of the most identifiable with yellow chanterelles (see photo). Galletti had a mild flavor and a finer structure, which makes them perfect for dishes such as egg and sauce on the pizza. The bioluminescence is Jack-O-Lantern mushroomsextremely toxic to humans, but not fatal.

snow peas and mushrooms with ginger

Excellent side dish, especially if you can find a wide range of fungi.

Ingredients

1 / 2 tsp. Rapeseed or sesame oil

3 C. mushrooms, mixed (shiitake, chanterelle, oyster mushrooms, etc.), sliced

2 tbsp. ginger root, peeled and cut into 1 / 2 "match-sticks

1 / 2 tsp. Ginger powder

1 / 2 tsp. Cardamom, ground

1 tsp. Cornstarch

2 tsp. RiceVinegar

1 / 2 tsp. Soy sauce, low sodium

3 C. peas, fresh or frozen

15 ounces canned baby corn

Directions

Heat a skillet over medium heat and add oil. fried mushrooms, ginger, ginger, cardamom and stir for 2 minutes at times. Dissolve cornstarch in vinegar and soy sauce. Add to cook corn starch mixture, peas and baby corn. Heat 2-3 minutes. Serve from the oven and keep. Not to cookVegetables.

Porcini

Often regarded as one of the most beautiful mushrooms for cooking, mushrooms are thick, fleshy, and versatile. Italian cooks often called the mushroom season with a wide range of woody nipetella thyme. Because of the mushroom hot, you know very well when dried porcini mushrooms (see photo).

Pasta with porcini mushrooms

This is an ideal dish for summer, where a large number of fungal Get local Farmer'sMarket.

Ingredients

1 pound pasta (fresh or frozen)

12 ounces mushrooms (Portobello, shiitake or porcini mushrooms), diced

8 tbsp. Butter

2 tbsp. Chicken soup

2 tbsp. Beef broth

2 tbsp. Chopped parsley

Salt and pepper

Directions

Melt the butter in a saucepan. Add the mushrooms and fry until just soft. Add broth and parsley. Cook the noodles in a separate pool. Drain and toss with mushroom sauce. Reheat if necessary. Controlspices. Serve hot.

Yield: 4 servings

Oyster

Oyster mushrooms have a wide, ribbed caps, and many described as elegant. Often grows on sides of trees, these fungi are usually white but can also work with other interesting colors like pink or yellow in the desert. They taste sweet and velvety sponge.

Oyster mushrooms are nearly the same protein quality of animal proteinfat-free. These mushrooms have also been shown to work against cholesterol.
Mushroom soup with roasted chestnuts and fennel
This soup prepared using three different types of mushrooms and fennel gives a unique taste so good. A very sophisticated soup.

Ingredients

3 fennel bulbs, stalks, cut in half

3 tbsp. Olive oil

1 / 4 tsp. Sea salt

1 / 8 tsp. black pepper

3 tbsp. Butter

1 choppedwhite onion

3 cloves garlic, minced

1 1 / 2 tsp. chopped thyme

chestnuts, peeled 1 whole 7 oz jar

2 10 oz pkg. white mushrooms, sliced

8 ounces mushrooms, sliced

8 ounces mushrooms, sliced

1 tsp. Sea salt

1 / 4 tsp. black pepper

QT 2nd. Chicken soup

1 / 3 C. cream

Directions

Preheat oven to 400 degrees. Cut fennel bulbs, stalks, cut in half, place cut on baking sheet. Pour olive oilSprinkle with 1 / 4 tsp. Sea salt and 1 / 8 tsp. black pepper. Roast until they are soft, 30 minutes. 8 quarters in saucepan melt butter, onion and garlic, cook for 5 minutes. With thyme, chestnuts, white mushrooms, oyster mushrooms, chanterelles, salt and black pepper. Cook until mushrooms are wilted, 15 minutes.

Remove 1 C. chestnuts and mushrooms, coarsely chop and reserve for garnish. Pour 2 liters of chicken stock in saucepan to a boil. Reduce heat and cook 15 minutes. Remove fromHeat. Blender, puree the soup with the pipes. Mix 1 / 3 C. cream keep warm.

To serve: Remove and discard the core of the fennel in half, chop the fennel. spoon soup into bowls. Drizzle each serving with olive oil and garnished with chopped fennel and mushroom mixture.

Yield: 12 servings

Morel

Morel caps as spongy honeycomb and short, thick stems. Morality has a rich, nutty flavor and a strong woody aroma. ASeveral Morel, known as false Morel (pictured) is deadly poisonous if eaten raw, but as a delicacy in some parts of the world, after cooking.

Red wine braised rabbit with wild mushrooms

Ingredients

2 fresh rabbit, cut into pieces and served

Marinade:

1 medium onion, sliced

1 C. red wine such as Syrah or Côtes-du-Rhone

1 tbsp. Olive oil

3 cloves garlic, crushed

4 juniper berries, toasted and aboutGround

2 sprigs of rosemary, coarsely chopped

2 sprigs thyme

Salt and freshly ground black pepper

Pot Roast:

1 tbsp. Olive oil, or as required

1 carrot, diced insulting C.

2 cloves garlic, finely chopped

3 or 4 slices of dried porcini mushrooms, soaked and rinsed for 30 minutes in 1 / 2 chicken stock or hot water C.

2 C. red wine such as Syrah or Côtes-du-Rhone

1 / 2 C-Port

2 C. chicken stock or broth, canned low-sodium

4 thymeBranches

Apartment 6 sprigs parsley

1 leek top

2 bay leaves

3 tbsp. unsalted butter

1 / 4 pound fresh porcini mushrooms, Morel, chanterelle, cremini mushrooms and garnish

Spoon Bread

Chopped parsley, basil, thyme or garnish

Directions

Place rabbit in a shallow ceramic bowl or other nonreactive. In a small bowl, combine all marinade ingredients. Rabbit marinade, turning to coat cover, and marinate in the refrigeratorfor 6-24 hours. Remove rabbit from marinade and set aside. Strain the marinade into a bowl, reserving the vegetables, place the vegetables and liquid aside.

Preheat oven to 325 degrees. Pat the rabbit pieces dry and season with salt and pepper. In a deep heavy saucepan or Dutch oven refractory, heat oil over medium heat.

Add the rabbit pieces in batches, being careful to crowd the pan and cook, turning once, until golden brown, 10-12Minutes, monitor the heat so that oil does not burn, add more oil between batches if necessary. Transfer the rabbit lying on a grate over a baking sheet.

Tie together thyme, parsley, seems to peak and bay leaves to make a bouquet garni and set aside. Add carrots, garlic, vegetables and reserved marinade from the pan and cook over medium heat until softened, about 10 minutes. Add dried mushrooms and their liquid, wine and port, and the liquid reservedMarinade. Bring to a simmer and let it touch the 'any foam. Add broth, bouquet garni and a rabbit and bring to a simmer again. Sliding lid in close collaboration with lid or aluminum foil in the oven. Bake for 15 minutes.

Remove the loin and put the piece aside. Continue to simmer the remaining rabbits for 30-40 minutes or until soft. Transfer the rabbit pieces in a rack arranged on a plate.

Put the saucepan on a medium, half from a burn (It 's easier to skim the fat) andbring to a boil over medium heat. Cook to reduce by half, skimming often. Then strain the liquid into a pan, keep the vegetables. Discard the vegetables and bouquet garni to the past of a food mill. Add pureed vegetables to bring the front, in a simmer and reduce until sauce is thick enough to coat a spoon. Adjust seasonings.

Meanwhile in a pot roast, melt butter over medium heat. Add the fresh mushrooms and roastedsome of their juices are released, but are still firm, 3-4 minutes.

Remove from heat. Just before serving hot again. Rabbit sauce

Place a spoon bread at the center of each plate and surround with the rabbit and mushrooms. Pour the sauce of rabbit and serve with chopped herbs.

Yield: 6 servings

With the holiday season is the diet greater "anxiety that calorie-loading party. There are many tips and tricks out there that Dieters avoid weight gain during the holiday period. Proposals to supply, such as healthy eating, eating smaller portions and alcohol and sports. They are all nice, helpful tips, but even with the best intentions, the overwhelming temptation, especially at holiday parties, eat, where the group pressure to overDiet more difficult.

Precisely because it does not mean that a holiday party that all foods are loaded with calories and fat. The landlord should check out some thoughtful and tasty healthy food, holidays, to spread their share of this year. Instead, the party burdened with the usual diet high in calories, which may mark the delicious dishes and desserts with less calories, but treated with the taste.

Here are some recipes for the holiday vacation is imperfect, but withoutDieter extras that can damage the weight loss plan.

Low Fat Chicken Spread

1 ½ kg chicken breast, skinless

¼ (8 oz) package light cream cheese, soft

1 tablespoon reduced calorie mayonnaise

1 tablespoon chopped onion

1 tablespoon sweet pickle juice

½ C finely chopped celery

A pinch of curry

¼ teaspoon salt

¼ teaspoon pepper

½ tablespoon minced Pimiento

Po 'spicy sauce

A pinch of garlicPowder

Vegetable cooking spray

Lettuce

Boil chicken in water until soft. Remove from broth, 2 tablespoons broth, reserved, cold. Bone chicken and chop finely. Set aside. Combine cream cheese and Mayo, beat until smooth; next 9 ingredients and mix well. Stir in chicken broth and reserved. Easy to coat four ½ cup or 2 cup-shaped mold with cooking spray, press the mixture of chicken and allow to cool. Sunset and fed on salad plates garnished with radishes, if desired.Serve with toasted bread, crackers or vegetables party. Calories: More than 22 calories per tablespoon.

Crab Stuffed Cherry Tomatoes Antipasto

36 cherry tomatoes

Sale
C ¼ of low-fat cheese

1 ½ teaspoons finely chopped onion

1 teaspoon lemon juice ½

½ teaspoon prepared horseradish

Garlic salt

½ kg fresh prawns, drained and flaked

¼ c chopped celery

1 tablespoon green bell pepper

Cut stemsEach tomato paste mine. Sprinkle the drained tomatoes with salt, invert sugar, and cooking. Put ricotta in a blender until smooth and give. Add next 4 ingredients mix well. Stir in other ingredients. Mixture of crab meat in Spoon tomatoes. Chill before serving. Fa 36 starters. Calories: about 12 calories.

Children can get their vegetables and have fun at the same time. Children love salsa
and quesadilla. Eat this meal Mexican-inspired eating vegetables fun.

1 plant – salsa and quesadilla as a good meal or snack

Ingredients:
1 white onion

1 / 2 bunch coriander

3 tomatoes

1 large jalapeno pepper

1 small jar of chilli

Juice of 2 lemons

1 / 2 tsp. Sale

1 / 2 clove garlic (minced)

1 / 2 tsp. Sugar

Instructions:

1. Wash all vegetables.

2. Use vegetable chopper for onions, chop the cilantro and tomatoes.

3. Together these ingredients aside.

4. Chop the Jalapeño and chilli.

5. Add the jalapeno peppers and tomatoes to the mix.

6. Add the other ingredients and mix well.

Wash hands with soap and avoid the water after cutting up vegetables chili eyes. The whole family isEnjoy this sauce. Use immediately or refrigerate. There is nothing more than delicious homemade salsa. You can already buy never made salsa again.

Once the ingredients are mixed in the fridge, the sauce tastes better. You can adjust the recipe to appeal to every family. To substitute a mild pepper sauce makes jalapeno peppers and chili. To raise a hot sauce only for onions and peppers.

There is a portion of vegetables, wholein 1 / 2 cup of sauce. Use the sauce with the following delicious quesadilla

Chicken Quesadilla

Ingredients:

3 ounces boneless chicken breast, cut into bite-sized pieces

Now starts the cooking spray

1 / 2 onion, finely chopped

2 cloves garlic, minced

2 corn or wheat tortillas

2 ounces jalapeno jack cheese

Instructions:

1. Preheat oven to 350F

2. Spray Teflon pan with cooking spray

3. Add chicken

4. Fry, boil until the chickenthrough and juices of green

5. Remove the chicken from the pan, take and sell

6. Saute the remaining onion and garlic in nonstick skillet 2 minutes

7. In another bowl, mix the chicken with half the sauce and set aside

8. Spray baking sheet with nonstick cooking spray

9. Place tortilla in pan

10. Spread chicken and salsa on tortilla

11. Spreading the onion and garlic cooked in chicken

12. Sprinkle evenly over cheeseOnions and garlic

13. With a second tortilla

14. Bake 10 minutes until the cheese is melted

15. Cut into four wedges and serve with remaining sauce

Serving Size: 2 cloves