So I hosted Shabbat dinner over a week ago, and promised to post recipes. Let’s see what I can remember…
*Stuffed mushrooms. I looked at some recipes and ultimately came up with my own. (See below.)
*Roasted tomato salad. (Notes: I skipped the first step of peeling the tomatoes; skipped the garnish; and used dried basil rather than fresh.)
*Mashed potatoes (instant, ’cause I’m wimpy like that).
*Ribeye steak with the best marinade ever. (Notes: I used ordinary brown sugar, and simply broiled the steaks for about 5 minutes per side, since I don’t have a grill.)
*Chocolate amaretto cake, which started from a recipe I found online but was adapted somewhat. (See below.)
Oh, and on Thursday night, as part of my effort to use up some things before Pesach, I baked a loaf of “Spice Bread.” It started with this recipe, which I basically destroyed. My version is below.
3 pints white mushrooms (I would have preferred bigger mushrooms – mini-portabellas or something – but couldn’t find them)
1/2 c chicken or vegetable broth
1 shallot, minced
1 to 2 T. minced garlic
1 to 2 t. fat-free mayo
1 c. cooked and cooled long-grain rice (I used half of a Near East rice box)
saffron (the original recipe called for tarragon, which I didn’t have, but I did have some leftover saffron)
2 t. olive oil
- Preheat oven to 375.
- Remove the stems from the mushrooms and chop the stems finely. In a nonstick frying pan over high heat, bring the broth to a boil. And the shallot, garlic, and mushroom stems. Cook, stirring occasionally, until most of the liquid has evaporated, about 2 to 3 minutes.
- In a medium bowl, combine everything from the frying pan, rice, mayo, and saffron.
- Wipe out the frying pan with a paper towel. Add the olive oil and mushroom caps; saute 20-30 seconds. [Note: next time I’d skip this step entirely, and just spray the baking sheet with olive oil spray.]
- Arrange caps, open end up, on a baking sheet coated with cooking spray. Mound rice mixture into each cap. Bake until mushrooms are tender but still hold their shape, about 10 minutes.
- To serve, dust each cap lightly with paprika. (Or, forget this step until the mushrooms have been devoured, as I did.)
Chocolate Amaretto Cake
1/2 c margerine
2 oz semi-sweet chocolate
2 eggs (or 1/2 c eggbeaters), well-beaten
3/4 c sugar
1/2 c flour
1/4 c amaretto liqueur
- Preheat oven to 325.
- Grease an 8×8 pan or a 9-inch round pan (or an 8×11 pan, like I did, and end up wiht cake that’s about 1 cm thick!).
- Melt margerine and chocolate in microwave for 45 seconds; stir until completely melted; set aside to cool.
- Stir eggs into cooled chocolate mixture. Add sugar and flour, mix well.
- Pour into prepared pan and bake 35 minutes. Cake will still be soft. Cool cake.
- Poke holes all over surface of cake with a fork; pour amaretto over top of cake. Cover and refrigerate overnight.
Since my cake was so flat, I cut into individual servings, plated it, and served each with a scoop of pareve chocolate Rice Dream (non-dairy “ice cream”).
Bastardized Spice Bread
2 c flour
1 tsp baking soda
1 tsp baking powder
1 tsp thyme
1 tsp Italian seasonings
1 tsp cinnamon
1/4 c eggbeaters
1 c honey
1 c skim milk
Standard quick bread instructions:
Mix dry together in large bowl; mix wet together in small bowl; mix wet into dry. Stir until completely blended.
My batter was way too liquid-y, so I added another cup of flour. It was still pretty goopy, but I was afraid to add any more flour.
Put into non-stick or sprayed (small) loaf pan and bake at 375 F for 50 min…or until the middle bounces back when lightly pressed down.
Mine is good, but a bit runny (under-cooked?) in the middle.