Guest Post: Mushroom and Ground Philly Cheesesteak Grilled Cheese

We have a guest in our kitchen today! Tegan and Tony from FreshCap Mushrooms has made a super delicious treat for you today! It combines two tradition comfort foods into one mouth watering meal! This Mushroom and Ground Philly Cheesesteak Grilled Cheese is just what you need to beat the winter blues! 

Ingredients

  • ½ pound ground beef
  • ½ pound button mushrooms chopped into pea sized pieces
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 Tbsp Worcestershire sauce 4 Tbsp butter
  • 1 small onion, sliced
  • ½ green bell pepper, thinly sliced 8 slices Provolone Cheese
  • 8 slices white bread

 

Directions

  1. Add the ground beef and chopped mushrooms to a medium skillet. Brown the meat and while keeping the meat in large pea sized chunks (you don’t want to break it up to finely). Add the salt, pepper and Worcestershire sauce. Stir gently, then remove from pan.
  2. Add half of the butter to the pan and add the chopped onions and start to Add the green pepper and cook until browned and caramelized. Once browned, add the meat and mushroom blend back in and combine.
  3. Spread the butter on one side of each of the 8 slices of bread.
  4. With the butter side down add one slice of provolone cheese to each slice of
  5. Scoop a generous amount of meat filling onto four slices of bread and close the sandwiches with the remaining slices. Press down lightly.
  6. Heat a skillet to medium and cook the sandwiches for 3-5 minutes on each side.

 

For more mushroom related recipes, you can follow FreshCap Mushrooms on their website!

 

This project was funded in part through the Canadian Agricultural Partnership (the Partnership), a federal-provincial-territorial initiative. The Agricultural Adaptation Council assists in the delivery of the Partnership in Ontario.

 

Guest Post: Tomato Glazed Meatloaf

We have a guest in our kitchen today! Renée from Sweetsugarbean and she is cooking up a storm for you!

Hi everyone! My name is Renée Kohlman and Sweetsugarbean is my food blog I’ve been writing for eight years. I live in beautiful Saskatoon, Saskatchewan where I happily whip up delicious creations in my little green kitchen. Being a chef as well as a food writer and recipe developer, I’m lucky to have turned my passion for all things food into a career I love. I’m especially proud of my award-winning debut cookbook All the Sweet Things which was released in the spring of 2017 and won GOLD at the Taste Canada Awards for Best Single Subject Cookbook of 2017. I’m so proud of that accomplishment! Free time (remind me what that is again!) includes gardening, reading and eating too much chocolate.

I’m always excited when Mushrooms Canada asks me to write a guest post for their blog. Mushrooms are a staple in my kitchen and it’s always a thrill to put them into new recipes. They have such a great meaty texture, mushrooms are a natural fit for blending and extending ground meat. This not only helps to save money at the checkout, but there are also nutritional bonus points. Mushrooms are great to use year-round as they are the only vegetable that contains vitamin D. Bursting with antioxidants and cancer-fighting compounds, not to mention being low in calories, mushrooms play an important and delicious part of my culinary adventures in the kitchen. I minced up button mushrooms for this comforting meatloaf, but cremini or even portabella would be wonderful.

There is magic in meatloaf. And if you’re shaking your head in disagreement, perhaps you haven’t had good meatloaf. One bite of a well-prepared meatloaf will make you sigh with happiness, and maybe even curl your toes. And if that doesn’t float your boat, then surely a grilled meatloaf sandwich the next day will. I used lean ground beef, which gets extended with sautéed minced mushrooms. I really love the combination of beef and mushrooms, along with hits of garlic, mustard, and herbs. I usually shape my loaf free-form style as I can’t be bothered to stuff it into a loaf pan. I also can’t be bothered to scrub stuck-on meat from a baking sheet either, so I always line it and a wire rack with foil, sculpting the loaf right on the foil-lined rack. I saw Martha Stewart do this once on TV, and she’s never wrong, right? Baking the loaf this way ensures greater surface area for the glaze, and those coveted crispy bits. The glaze – a tangy concoction of ingredients you have in the fridge and pantry – is added halfway through baking time, so it won’t burn but will ensure the loaf is nice and burnished. Once it’s baked, be sure to let the meatloaf sit, tented with foil, for about 15 minutes before slicing. It doesn’t get more classic comfort food than meatloaf. With umami-rich mushrooms and a tangy tomato glaze, this meatloaf is more veggie-forward, savoury and craveable than ever. It’s also sure to become a family favourite.

 

Tomato Glazed Meatloaf

Makes 6 servings

 

Ingredients

Glaze

1 Tbsp canola oil 1/4 cup ketchup

1 1/2 Tbsp apple cider vinegar 2 tsp Worcestershire sauce

1 Tbsp Dijon mustard

1/4 tsp salt

Meatloaf

1 Tbsp canola oil

1 onion, finely chopped

8 oz mushrooms, minced 1 garlic clove, minced

1lb lean ground beef

3/4 cup Panko breadcrumbs 2 large eggs, lightly beaten 1/4 cup chopped parsley

2Tbsp tomato paste

1 Tbsp Worcestershire sauce 1 Tbsp grainy Dijon mustard 1 tsp dried thyme

1 tsp salt

1/4 tsp pepper

 

 

Directions

Glaze

  1. Combine all of the ingredients in a small saucepan and simmer, whisking constantly, over medium heat for about 2 minutes. Set aside.

 

Meatloaf

  1. Heat the canola oil in a large skillet over medium-high heat. When it’s hot, stir in the onion and cook for 3 minutes. Stir in the mushrooms and garlic. Cook until the mushrooms release all moisture, about 5 minutes. Remove from the heat and let cool.
  2. In a large bowl, combine remaining meatloaf ingredients, as well as the cooled vegetables. Gently mix with your hands.
  3. Preheat the oven to 350F. Line a baking sheet with foil. Line a wire rack with foil as well and place it on the baking sheet. Place the meatloaf mixture on the rack and shape into a loaf. Bake for 30 minutes, then evenly spread the glaze on top and bake for another 30-35 minutes until an instant read thermometer reads 160F (71 C). Remove from the oven and lightly tent with Let stand for 15 minutes before slicing.

 

You can follow Renée’s cooking adventures online at Sweetsugarbean and on TwitterFacebookInstagram and Pinterest!

 

This project was funded in part through the Canadian Agricultural Partnership (the Partnership), a federal-provincial-territorial initiative. The Agricultural Adaptation Council assists in the delivery of the Partnership in Ontario.

Guest Post: Dirty Queso

We have a guest in our kitchen today!! Heather from The Tasty Gardener is here and she has the perfect game day appetizer to share with you!

I love a good Queso cheese dip. Gooey, messy and spicy it is a perfect accompaniment to crunchy, salty chips. When I found myself at a Mexican restaurant one day not hungry for a full meal but needing something a little heartier I noticed on their menu they had Queso with the option to make it “dirty”. Basically they add a layer of taco beef on the bottom. Where had it been all my life?

I decided to make my own version but fortified it with lots of minced mushrooms. Less fat but all the flavour. Super simple to make you will never go back to plain Queso again.

Prep time: 5 minutes

Cook Time:20-25 minutes.

 

Ingredients

Taco Beef

1/2 lb ground beef or beef and pork blend

1 pint mushrooms, approx.20-25

1 medium onion, quartered

1 tbsp chili powder

3/4 tsp cumin

1/2 tsp salt

1/2 tsp oregano

1/4 tsp garlic powder

1/4 tsp cayenne

1/2 cup water

1/2 cup jarred salsa, (you can pick your heat level)

 

Directions

  1. In a large non stick fry pan over medium high heat brown the meat, breaking it up into small pieces using back of a wooden spoon.
  2. While the beef is browning add the mushrooms and onions to a food processor and pulse until everything is ground fine.
  3. Add the vegetables to the beef and continue to cook until meat is no longer pink.
  4. Add the remaining ingredients and stir together. Reduce heat to medium low and simmer for 5 minutes to allow some of the moisture to evaporate.
  5. Layer the beef in the bottom of a casserole dish or pie plate and keep warm.

 

 

Cheese Sauce

4 tbsp butter

4 tbsp flour

2 1/2 cup milk

1- 4 oz can green chilies

1/2 tsp salt

1/2 tsp cayenne pepper

1/4 tsp black pepper

5 cups old cheddar cheese, grated

 

Directions

  1. In a large pot over medium high heat melt the butter.
  2. Whisk in the flour until a paste is formed. Whisk in the milk.
  3. Whisking constantly add the chilies and spices and cook until thick.
  4. Stir in the cheese until melted.
  5. Pour cheese sauce over the beef.

*this makes enough cheese sauce that you can put some in a dish on its own for your vegetarian friends.

 

Sprinkle with green onion and tomatoes if you wish. Serve immediately with thick chips.

 

You can follow Heather on her cooking adventures on TwitterInstagram and Facebook.

 

This project was funded in part through the Canadian Agricultural Partnership (the Partnership), a federal-provincial-territorial initiative. The Agricultural Adaptation Council assists in the delivery of the Partnership in Ontario.

 

Guest Post: Pastitsio (Greek Lasagna)

This dish is a monster! A massive dish layered with pasta, meat sauce and creamy rich béchamel sauce. Perfect for game day Sunday when you need to feed a crowd. Since it can be a bit heavy, I lightened it up by using half mushrooms and half ground meat giving you a great boost of nutrition without anyone feeling like something is missing. Each layer can be made in advance and assembled when you are ready to enjoy it.

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