There is one sure way to keep my kids from trolling my food. If I make it with peas and mushrooms I am pretty much guaranteed to get everything to myself (my husband and myself anyway). Don’t worry, my kids are adults and each is a very good cook in their own rite.
I am sure I mentioned in a previous post that I have been turned off of meat lately. It’s a weird thing really, I like the smell but I can’t lift the fork. I’m not sure what that is about but I am working it into a positive thing. Tonight, as dinner was getting closer and my stomach was rumbling I had no clue what to make myself. Finally I just started digging in the refrigerator. It’s amazing what you find when you really look. It’s like treasure hunting. Today I found a wedge of red bell pepper and a handful of shiitake mushrooms. It turned out decadent and rich and was just what I needed. I made mine with gnocchi (pictured here) and my husband chose pasta. I know it was good because there isn’t a lick left.
Since my husband is not really into this whole, eating without meat idea, he cooked up a chunk of beef and added that into his. Oh that carnivore husband of mine.
I added half a can of Le’ Sueur peas (my favorite) because let’s face it, when is the last time you saw fresh peas at the grocery store? When I think about it, I’m not sure I ever have. My husband also had the idea to add in two wedges of laughing cow cheese. It is a spreadable cheese that is low in calories and works in so many things (try it on your next grilled cheese!). When choosing a mustard, I would suggest a mild flavor or even whole grain. Plain yellow mustard tends to be stronger than I like so add that a little at a time if it’s what you have.
- 1 Tablespoon butter
- 1/2 red bell pepper cut into strips or diced
- 1 cup (6-8) mushrooms sliced (we used shiitake for this)
- 1 teaspoon mustard
- 2 wedges laughing cow cheese
- 1/4 cup white wine
- 1/4 cup chicken stock
- 1/3 cup half and half
- 1/4 lemon
- salt and pepper to taste
- 1/4 cup peas
- In a pan over medium heat add the butter, pepper and mushrooms and cook until they begin to get soft, about 3 minutes
- add the mustard, stir to coat the vegetables
- immediately add all the liquids (wine, chicken stock and half and half)
- turn to low and let simmer for a few minutes, it should thicken up
- add in your cheese and let that melt in, stirring often
- If you are going to add canned peas, add them right at the end
- add your cooked pasta or gnocchi, coat well