Although there is a "Recipes" section here on Hipmama, I am creating this entry as a response to the many great menus that were shared here. Anyone who wants to place theirs in the Recipe section can do that also...who knows, maybe we can create the Hipmama Cookbook.
8 to 12 oz package fresh mushrooms (any kind works)
2 ribs celery
1 whole clove with head intact
2-3 tbsp cornstarch
4 cups vegetable broth (4 cups water and 2 Knorr brand vegetable boullion cubes work best)
2 tbsp Braggs Liquid Aminos or low-sodium soy sauce
1 tsp poultry seasoning
salt and pepper to taste
Place mushrooms, celery and onion into food processor and mince until a greyish paste.
In a large skillet, melt the margarine. Add veggie paste and the whole clove. Saute for just a minute or two over high heat, stirring constantly. Reduce heat and cook until paste becomes very fragrant and onion/celery bits are clear. If it burns even a little bit, throw it out and start again. Browning is ok.
Whisk cornstarch and about 1/2 cup of broth together until no lumps remain. Pour mixture into remaining broth and add to skillet. Whisk constantly over medium, scraping bottom. Allow mixture to come to a simmer, then reduce heat to low. Add poultry seasoning and soy sauce. Simmer for about 5 minutes. If not thick enough, add another teaspoon of cornstarch by dissolving it in water, then adding to gravy while stirring constantly.
Find the clove and fish it out. Discard (or chew). Taste gravy. Add salt/pepper if needed. Serve or refrigerate and reheat.
Green Bean Casserole
1 lb bag frozen green beans
1/2 stick margarine
1 tsp dried parsley or 2 tbs fresh parsley, chopped
1 small onion, sliced or chopped
2 tbs flour
1/4 tsp each salt and pepper
1 cup sour cream
1 cup shredded or cubed cheddar cheese
3/4 cup French's fried onions
Place beans in microwave safe bowl and cook on high for 5 minutes. Drain, set aside.
In a skillet, melt butter, add parsley and onion, cook until onion is tender. Add flour, stir til there are no lumps. Simmer for about a minute, stirring constantly. Add salt, pepper and sour cream. Stir over heat until heated through, but do not boil.
Stir in beans. Place all in greased 1-quart casserole. Top with
cheese and onions. Bake covered for 20 minutes or until cheese is melted, but NOT brown. Remove cover, allow to bake for 5-15 minutes more, until onions are crispy and brown.
Mushrooms Stuffed with Spinach and Feta Cheese
Halve Recipe for a family side dish
24 stuffing mushrooms
1/4 cup olive oil plus more for drizzling
1 (20 ounce) package frozen chopped spinach
1 onion, chopped onion
4 cloves chopped garlic
1/2 cup chopped fresh parsley
3/4 cup seasoned breadcrumbs
1 1/2-2 cups crumbled feta cheese
Preheat oven to 350 degrees. Zap spinach in microwave safe container for 5-7 minutes. Allow to cool slightly, then drain, squeezing out as much water as possible. Set aside.
Clean mushrooms with a paper towel. Remove stems, set caps aside.
Chop mushroom stems, onion, garlic, parsley in food processor. Chop coarsely. Heat oil in skillet. Add chopped vegetables and saute until browned. Stir in breadcrumbs and spinach, toss until all crumbs are moistened with the vegetable/oil mixture. Remove from heat, stir in Feta.
Place about a tablespoon and a half of filling into each mushroom cap. If you have extra filling, loosely cram it into any caps with room left. The stuffing should be piled high. Drizzle caps with additional olive oil.
Arrange in a greased shallow baking pan (or 2 if necessary). Bake uncovered for 35 minutes or until caps are tender all the way through when stuck with a fork. Sprinkle with an extra pinch of Feta crumbs just before serving.