Overdue recipe post

So I hosted Shabbat dinner over a week ago, and promised to post recipes. Let’s see what I can remember…

Appetizers:
*Stuffed mushrooms. I looked at some recipes and ultimately came up with my own. (See below.)
*Hummus.
*Giardiniera (store-bought)

Main Course:
*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).
*Green salad.
*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.)

Dessert:
*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.

Stuffed Mushrooms
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)
dried basil
saffron (the original recipe called for tarragon, which I didn’t have, but I did have some leftover saffron)
2 t. olive oil
paprika

  1. Preheat oven to 375.
  2. 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.
  3. In a medium bowl, combine everything from the frying pan, rice, mayo, and saffron.
  4. 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.]
  5. 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.
  6. To serve, dust each cap lightly with paprika. (Or, forget this step until the mushrooms have been devoured, as I did.)

Serves 8.

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

  1. Preheat oven to 325.
  2. 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!).
  3. Melt margerine and chocolate in microwave for 45 seconds; stir until completely melted; set aside to cool.
  4. Stir eggs into cooled chocolate mixture. Add sugar and flour, mix well.
  5. Pour into prepared pan and bake 35 minutes. Cake will still be soft. Cool cake.
  6. 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.

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