Mushroom Chowder

The only problem in buying those Costco mushrooms is what do you do with all of those? This recipe will give you reason to use at least a half pound or more!

It may seem like a lot of ingredients, but the flavour is incredible as a result of all of the spices. I did not make this VEGAN! I did use cream cheese in place of the cashew cream. That choice is yours to make…

There is a fair amount of prepping, but mainly due to the spices,cleaning the mushrooms, etc.

Mushroom Chowder

Ingredients

  • 1 tablespoon oil or vegan butter
  • 3 cloves garlic minced
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 8 ounces baby Bella mushrooms quartered
  • 2 bay leaves
  • 1/2 teaspoon thyme or 1 spring fresh thyme
  • 1/4 teaspoon ground sage
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 tablespoon flour
  • 3 cups broth or water
  • 1/4 – 1/2 teaspoon salt depending on the saltiness of your broth
  • 1 1/2 cups cubed potatoes, small cubed (FYI I skipped the potatoes as I wanted to use croutons as a garnish as shown in the photo)
  • 1 teaspoon vegan Worcestershire sauce
  • 3/4 cup cashew cream, 1/2 cup raw cashews blended with 3/4 cup water or use any other thick non-dairy cream or you can also use 1/3 cup vegan cream cheese
  • green onion for garnish
  • OPTIONAL Old Bay Seasoning for a seafood taste

1. Heat the oil or vegan butter over high-medium heat in a large sauce pan. Once hot, add the garlic, onion, and celery, and a good pinch of salt and cook until the onion is starting to turn golden. 6-9 mins

2. Then add in the mushrooms and another good pinch of salt and cook until the mushrooms are starting to sear on some edges. 4-8 mins

3. Then add in the bay leaves, thyme, sage, onion powder, black pepper, and the flour and mix in for a few seconds

4. Then add in the broth. Add 1 cup broth and mix so the flour doesn’t get lumpy, then slowly add the rest. Add potatoes, vegan Worcestershire sauce, and salt and mix in. Cook partially covered for 15 minutes or until the potatoes are cooked well.

5. Mash some of the potatoes. Add in the cashew cream and bring to a good boil. Taste and adjust salt and flavor.

6. If the chowder has thickened too much, add in more water or broth if needed and bring to a boil. Taste and adjust salt and flavor. Take off heat, remove the bay leaves and serve garnished with black pepper and green onion.

KETO Cashew Chicken Casserole

It is always difficult to choose a new recipe each week, and this time I went with a new KETO recipe, since we are once again back on the Keto track after our recent journey. It really is a great recipe, so don’t be afraid to try it, even if you are not on a KETO diet…

Note that this recipe calls for minced ginger. If you dont normally buy fresh ginger, I suggest buying a small jar of ginger paste (which you can find in the Asian section of many grocery stores).

 Keto Cashew Chicken Casserole

Ingredients

  • 1 ½ pounds chicken breast cut into chunks (Can also use thighs).
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
  • 2 tsp avocado oil
  • 1 green pepper cut into chunks
  • 1 white onion cut into chunks
  • 1/4 cup roasted cashews
  • Sesame seeds for garnish
  • Chopped green onions for garnish
  • 1 tbsp rice wine vinegar
  • 3 tbsp liquid aminos OR soy sauce *

Sauce

  • 2 tsp sesame oil
  • 1 tsp ground ginger OR ginger paste
  • 2 tbsp minced garlic
  • 1 tbsp chili garlic sauce Use only 1/2 tsp for a milder recipe or double if you want it spicier!

Instructions

In a bowl add sauce ingredients (chili garlic sauce, minced garlic, sesame oil, ginger, salt, and pepper to taste). Set aside.

Heat pan on low heat and toast cashews until lightly brown and set aside.

Add avocado oil to the pan and increase heat to high and add chicken and cook through.

Throw in the chopped pepper, onion, and the sauce mixture and cook on high for about 5 minutes.

Add the liquid aminos/soy sauce, cashews, and rice wine vinegar to pan. Cook until sauce has thickened.

Top with sesame seeds and serve!

Ahi Salmon Avocado Poke Bowl

In the last couple of years,”poke” bowls seem to be cropping up everywhere. Normally it is served with sashimi-grade salmon or tuna (both RAW). We first had these at a local Italian restaurant in the city and came to order it many times. I did find a recipe, where else but Pinterest, but finding the sashimi-grade salmon (raw and safe) proved more difficult until recently. Eureka! It turned out beautifully, well almost…details later.

Ahi Salmon Poke Bowl

Ingredients

  • 1 Pound Sashimi-grade salmon, cut into 1/2-inch cubes or pieces
  • 1/4 Sweet onion, sliced thin
  • 1 or 2 thinly sliced radishes
  • 1/4 English Cucumber, halved and sliced thin
  • 1/4 Cup Soy Sauce
  • 2 Tablespoons Rice Wine Vinegar
  • 1 Tablespoon Grated ginger
  • 1 teaspoon Sriracha
  • 1 teaspoon Sesame oil
  • Black sesame seeds and sliced scallions for garnish
  • Steamed Cauliflower rice for serving OR Basmati rice

1. In a large bowl, combine the tuna or salmon, onion, soy sauce, vinegar, ginger, Sriracha, and sesame oil.

2. Serve topped with black sesame seeds, sliced cucumber* , sliced scallions, and sliced radish in bowls with cauliflower or Basmati rice.

Putting the cucumbers in at Step one resulted in a greenish gray cucumber as you can see in the foto.

Spicy Shrimp Pho

First had this Vietnamese noodle soup in San Francisco, The portions they served were a little large, but awesome.

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Spicy Shrimp Pho (http://chefsavvy.com/spicy-shrimp-pho/)

Prep time 10 mins Cook time 20 mins Total time 30 mins  Serves: 4

Ingredients

  • 4 ounces whole wheat thin spaghetti (I substituted rice noodles for a less heavy Pho)
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon jalapeno, minced
  • 2 tablespoons green onion, sliced thin
  • 6 cups low sodium chicken broth
  • 1 teaspoon fish sauce (or soy sauce)
  • 1 teaspoon sesame oil
  • 1 cup button mushrooms, thinly sliced
  • 12 ounces large shrimp, uncooked
  • ⅛ teaspoon pepper
  • 1 tablespoon lime juice
  • 1 tablespoon cilantro, chopped

Instructions

  1. Cook spaghetti until al dente (or prepare rice noodles according to package)
  2. Meanwhile add oil to a large pot or dutch oven.
  3. Add garlic, jalapeno and green onions. Saute for 1-2 minutes.
  4. Pour in chicken stock, fish sauce and sesame oil. Bring to a simmer.
  5. Stir in mushrooms and shrimp. Simmer until the mushrooms are tender and the shrimp is fully cooked.
  6. Take off of the heat and stir in pepper, lime juice, and cilantro.
  7. Divide the noodles among the 4 bowls and pour the soup on top.
  8. Garnish with extra lime wedges and cilantro if desired.