Archive for December 31, 2016

Wine Mushrooms

I love wine mushrooms. Mushrooms are like little sponges and they just soak up whatever you cook them in. Wine mushrooms are great over salads or steaks or even over toast as an appetizer. Plus you can make them with the white or red wine of your choosing.


2 Tbs Butter

6 Oz Mushrooms

½ Tbs Minced Garlic

3-4 Tbs Wine

In a small skillet melt down the butter, once melted add the mushrooms and cook over low heat for 3-5 minutes.

Add in the minced garlic and cook an additional 3-5 minutes until there is no liquid remaining.

Slowly and carefully add in the wine. NEVER pour directly from the bottle, the alcohol fumes could catch fire and follow it back to the bottle. Once all the wine is absorbed then it’s ready to serve over whatever you want.

I served mine over a blue cheese and steak salad, yum.

Serves 3

Calories 92

Fat 7.8 g

Sat Fat 4.9 g

Cholest 20.4 mg

Sodium 5.7 mg

Carbs 2.3 g

Fiber .5 g

Sugars .4 g

Protein .8 g

Mushroom Soup

So the recipe said it was a Hungarian Mushroom soup but seeing as I am not Hungarian and I don’t know anyone who is Hungarian I can only say that this is a mushroom soup. It’s vegetarian and chalk full of delicious flavors, just mind the spices.


1 Onion

1 Lb Assorted Mushrooms

  • I used a combination of crimini, hen of the woods, and shitake

¼ Cup Flour

2 Tbs Butter

1 Tbs Paprika

  • This can make your soup very hot so feel free to use less

4 Cups Stock

  • Use chicken, beef, or vegetable depending on your taste or if you want full vegetarian

3 Tsp Dried Dill

1 Tbs Soy Sauce

Salt and Pepper to taste


Greek Yogurt

Lemon Juice

Take your onion and mince finely, I used a small food processor for mine, go ahead and set that to the side.

Roughly chop your mushrooms into pieces just larger than bite size, they’ll shrink while cooking. Wash and rinse them before setting them to the side.

In a large soup pot melt the butter before adding in the onion and the mushrooms. Cook for 5 to 10 minutes until the onions are translucent and the mushrooms have started to cook down.


In a small bowl combine the flour and paprika before adding that to the soup pot. Cook over medium heat for an additional 5 minutes.

Once the flour has cooked you want to start adding in your stock. Add one cup and cook until the flour has dissolved before adding the remaining stock to the pot. Mix in the soy sauce and the dill and allow the soup to simmer covered for 30 minutes.

Once done serve topped with a tablespoon of Greek yogurt and a splash of fresh squeezed lemon juice.

Serves 4

Serving 1 ½ Cup

Calories 92

Fat .4 g

Sat Fat .1 g

Cholest 0 mg

Sodium 666.2 mg

Carbs 15 g

Fiber 2.6 g

Sugars 3.2 g

Protein 7.6 g

Lemon Cookies

There is just some so simple, light, and refreshing about lemon cookies. They’re airy and delicate but easy to make. I like to make them in the winter too because they taste so much like the spring. Sometimes you need a little bit of spring on those long winter nights.


1 Cup Flour

1 Cup Whole Wheat Flour

2 Tsp Baking Powder

½ Tsp Salt

10 Tbs Butter

1 Cup & 2 Tbs Sugar

1 Egg & 1 Egg Yolk

½ Tsp Vanilla

Zest 1 Large Lemon

Juice 1 Large Lemon

In a large bowl combine the butter and sugar, mix thoroughly before adding in the egg and egg yolk.


In a small bowl combine the flours, baking powder, and salt. Slowly start adding that to your sugar mix.

Once the flour is all in add you lemon zest and juice as well as the vanilla. If you want you can also add in some yellow food coloring to the dough.

Portion into 2 ½ tablespoon sized balls and bake at 350 ⁰F (177 °C) for 8-12 minutes. Watch for the edges to turn a golden brown color before removing from the oven and allow them to cool. Now you can have spring all year round.

Makes 25 Cookies

Serving 1 Cookie

Calories 115

Fat 5.1 g

Sat Fat 3.1 g

Cholest 27.1 mg

Sodium 36.5 mg

Carbs 16.6 g

Fiber .8 g

Sugars 9.3 g

Protein 1.6 g

Dark Raspberry Cookies

So you know those people who like those ridiculously sugary sweet cookies? Well these cookies are not for those people. These cookies are dark and rich and supremely decadent. Double dark chocolate cookies with just a hint of raspberry flavor to tease your taste buds. So go ahead makes these … if you dare.


1 ¼ Cup Flour

1 ½ Cup Whole Wheat Flour

½ Cup Dark Cocoa Powder

1 Tsp Baking Powder

½ Tsp Baking Soda

¼ Tsp Salt

1 Cup Butter

¾ Cup Brown Sugar

½ Cup Sugar

2 Eggs

2 Tsp Vanilla

1 Cup Dark Chocolate Chips

2 Packages Fresh Raspberries (12 oz)

First you want to cook down the raspberries. Place the rinsed raspberries in a pot on the stove and cook over low heat. Stir and smash the raspberries until most of the liquid has been cooked out and a thick syrup has formed. Set to the side to let cool for later.

Now to start the cookie dough. In a large bowl combine the butter and the two sugars. Mix until fully incorporated. After the sugars mix in the eggs and vanilla and mix again.

Now you can add in the raspberry syrup you made and chilled earlier. At this time you also want to add in all your dry ingredients. Mix those until everything comes together.

The last thing you want to do is mix in the chocolate chips by hand. Once everything is mixed together it’s time to scoop. Portion into 1 ½ tablespoon sized balls and bake at 350 ⁰F (177 °C) for 8-12 minutes. These cookies don’t spread very much so don’t worry. What you have to watch out for is over baking, because of the dark color of the dough there isn’t a visual to show when the cookies are finished baking.

Allow the cookies to cool before indulging in the decadence.

Makes 40 Cookies

Serving 1 Cookie

Calories 131

Fat 7.1 g

Sat Fat 4.2 g

Cholest 21.6 mg

Sodium 42.5 mg

Carbs 17.1 g

Fiber 1.6 g

Sugars 9.3 g

Protein 1.8 g

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