This mushroom ragout recipe is long due. I actually made it a while back but with all of the other good recipes I have been making lately this recipe kind of was left on the back burner. Not because it is a bad recipe but because the other recipes where too good to wait to post.

I used my new cast iron skillet for this recipe. I really love this piece of equipment. I want to experiment a lot further with this pan because I have heard that the possibilities are endless when it comes to using a cast iron to cook with. Do you have any favorite cast iron skillet you can share? Please let me know, I would love to have your recipe!

Anyhow, there is a lot of sauce that this mushroom ragout generates. I used whole grain bread that I toasted that was great with the sauce. I also cooked some quinoa and served it with it to make it more of a complete meal. It was delicious. The sauce is what really made this recipe. It is fantastic.

I think this recipe could also go great with some whole wheat pasta. Any type of grain would go perfect with this mushroom ragout, so choose which ever one you prefer.

Let me know if you get to try this recipe. It is super tasty, saucy, healthy and extremely simple to put together.

Enjoy!

mushroom ragout

Yield: 4 servings

Total Time: 15 minutes

Ingredients:

• 2 lbs assorted mushrooms, sliced, I used portobellos
• 2 tbsp extra virgin olive oil
• 1 tbsp dried thyme
• 3 shallots, chopped
• 5 garlic cloves, chopped
• 1/2 cup dry white wine, I used Chardonay
• 1/2 cup vegetable stock
• 1 tsp celtic salt
• 3 tbsp butter, omit for vegans
• 1/3 cup fresh parsley, chopped

Directions:

In a large cast iron skillet, over medium to high heat, place the olive oil followed by mushrooms and thyme. Cook stirring occasionally for 8-10 minutes or until the mushrooms are almost cooked. Add the shallots and garlic and cook for 2 minutes until the shallots have soften.

Add the wine and let it reduced by half. Add the vegetable stock, salt and parsley and let it simmer for about 4 more minutes, or until the sauce reduces slightly. Turn the heat off. Add the butter and more chopped parsley if desired and serve while still warm with toasted whole grain or any other whole grain of your choice such as quinoa, brown rice, pasta etc.

Recipe source from here

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Here you have it, the recipe for my second attempt to this cookie recipe posted last week. I was able to replaced all of the white flour and use whole wheat pastry flour, much better. I was also able to decrease the sugar content by 1/4 cup, not bad…..

I must admit that the cookie was not as crunchy as the first one but still very good. The fact that this cookie recipe was way better for you than the first one, well, I couldn’t really care less of the cookie not being as crunchy ;-)

I also experimented with another flavor rather than leaving the cookie plain like the first recipe attempt. It was a great success, although you can just leave it plain if you would like as well as omit the glaze. I just thought it would be more festive and pretty.

Enjoy!

Here you can see both stages of mixing in the ingredients.

Dough divided between plastic wrap before being placed in the fridge and the final result. It was yummy ;-)

Lime and coconut Butter Cookies round 2

Miryam's original recipe

Yield: 16-18 cookies

Ingredients:

1 3/4 cups whole wheat pastry flour
1/4 cup unsweetened shredded coconut
1 stick of butter, at room temperature
1 organic egg
1/4 cup olive oil
3/4 cup unrefined sugar
1/2 teaspoon aluminum free baking powder
Zest two limes
Juice of two limes

Glaze

1/2 cup powdered sugar
2-3 tablespoons lime juice
Zest of one lime

 

Directions:

Beat butter and sugar until fluffy, about 2-3 minutes. Beat in egg, oil, zest and lime juice. Add flours, shredded coconut and baking powder.

Divide dough into two and flatten out with a rolling pin like in the pictures. Chill dough for at least 4 hours. I did over night.

Preheat oven to 350F and line two baking cookie sheets with parchment paper.

Roll out the dough to about 1/4 inch thick and stamp out rounds or squares using a cookie cutter (I roll out the dough in between plastic wrap which I find very easy to do. You can use any other cookie cutter shape you like as well).

Bake cookies for 14-17 minutes. Cool on sheets for 2-3 minutes and transfer them to a wire rack and cool.

If using the glaze mix ingredients to obtain desire consistency and drizzle over cookies.

Tip: Dough can be chilled for up to 5 days or frozen wrapped in a double layer of plastic wrap for up to 1 month. If frozen, thaw dough in the fridge before using.

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