Porcini Mushrooms

He is my accidental mushroom forager. It was an incredibly beautiful afternoon in early September when we happened upon these porcini mushrooms. That same morning, Scott had been educated on wild mushrooms of the season. So we were very excited when we chanced upon them unexpectedly. A kind gentleman recognized what we were gathering and offered us a bag for our treasures. Our benefactor just happened to be a chef from the eastern states and very much appreciated what we had found. The only difficult part of that afternoon was rushing home to make it to Stake Conference. It was such a great treasure hunt!

That evening we sampled our cache by sauteing a few of the perfect porcini in butter. Wow! Our new chef acquaintance was right; they are delicious!

To assure you that this is a recipe blog, I'll tell you that we dried the mushrooms in our dehydrator.  The old reliable Ball Blue Book recommends that the mushrooms be dipped in an acid solution to prevent browning. However, these porcini didn't need it at all. All I did was clean and sort them. Then the best were cut in 1/4 inch slices. The largest porcini took about 9 hours to completely dry at a low heat.

We have used these beautiful porcini in soups, omelets, and as a side dish cooked in butter. I am already looking forward to trying them in Thanksgiving stuffing. They are so fast and easy to hydrate and even the water used for plumping them back up has a wonderful flavor.

Now, the official disclaimer here will be to confirm that you know your wild mushrooms! If in doubt, throw it out! It is also wise to always cook wild mushrooms to nullify any toxicity.

By the way, we did not use the largest mushroom in Scott's hands. It was much too mature. We definitely prefer the smaller size.

Creamy Chicken Curry In A Hurry

Jenny brought this simple recipe into our lives years ago. It has always been a favorite for everyone.  Family Fun magazine was the original publisher, but I don't know what changes have been made since then. It's simple, easy, and delicious. I usually double the recipe with the intent of freezing the leftovers, but there are rarely leftovers when I serve a group.

1 1/2 TB oil (I prefer coconut oil)
1 medium onion, diced
1/4 tsp salt
2 tsp curry powder
1 can (12-14 oz.) unsweetened coconut milk
1 cup canned diced tomatoes
2 TB tomato paste
1 lb boneless, skinless chicken, cut into 1 inch cubes (chicken thighs work wonderfully)
3 cups packed, fresh, baby spinach

In a large skillet, saute the onion and salt in oil until the onion is translucent. Add the curry powder and continue to cook and stir for 1 minute more to encourage the fragrant spices.

Stir in the coconut milk, tomatoes, and tomato paste. Continue cooking mixture, stirring occasionally, for 5 minutes or until the sauce thickens slightly.

Add the chicken, stir well, and cook for 5-6 minutes or until the meat is cooked through. Add the spinach and cook until wilted (about 3 minutes). Serve over rice. Makes 4 servings.

Variations:
I love to replace the spinach with chard from our garden when it is in season.
I have used whole canned tomatoes and blended them for the sauce.
Fresh tomatoes can also replace the canned variety during their season. Peel and dice them.
Our favorite rice with this dish is jasmine rice, but many varieties work well.
This is a nice way to use leftover cooked vegetables, too: peas, carrots, potato chunks, broccoli, cauliflower, peppers, corn, cabbage, green beans. Just add them after everything else is cooked to warm through.
I will open a can of tomato paste and then freeze the leftover paste in prepared portions for future curries.

Company Chocolate Cake

At one of my children's wedding receptions, I was asked where we purchased the cake. The inquiry was flattering. This cake is actually a family favorite that my sister shared with me years ago. It is delicious enough that it was requested for the reception. Thank you, Karen! It is a family favorite with good reason. 

1 devil's food chocolate cake mix, any brand

2 eggs (3 if they are small)

1 cup tepid water

1/2 vegetable oil

1 cup sour cream

1 small package instant chocolate pudding mix

1 package of chocolate chips (we've used either milk chocolate or semi-sweet with good success)

Combine cake mix, eggs, water, oil, sour cream, and pudding mix; blend with an electric blender until smooth. (Or have Ben or Joe do it for you!) Pour batter into a 10x15 pan that has been greased and "floured" with cocoa. Top mixture gently with chocolate chips. Bake at 350* for 30-35 minutes. It is done with the edges begin to pull away from the sides of the pan and the top bounces back when gently tapped. This cake stands alone and does not need to be frosted. 

Marsh Soup

We affectionately call this Marsh Soup because it originated with the Marsh family. Any way it is named, it is always easy and delicious. It is consistently a favorite with the guys: meaty, hearty, and perfect after a good snowball fight.

2 cans white beans, drained
2 cans kidney beans, drained
2 cans red beans, drained
1 quart bottled tomatoes with juice
1 pound ground beef
1/2 cup white rice, uncooked
1 large chopped onion
4 TBS taco seasoning mix
garnishments: Fritos, sour cream, cheddar cheese, green onions, etc.

Brown ground beef; drain excess fat and add onion. Cook until onion is translucent. Place beef and onion in a crock-pot with beans, tomatoes, rice, seasoning, and additional 1/2 cup water. Incorporate well. Cook on high for three hours. Serve with your favorite garnishes.

The rice in this recipe acts as the thickening agent. I have also used rice flour successfully. I like to replace the canned beans with leftover beans from other recipes: pinto, black, great northern, pink, anazai, kidney, whatever is on hand that week. It is a very forgiving recipe that adjusts to on-hand ingredients.

Hot Lemon and Honey

A hot drink on a cold winter day can comfort the body and warm the soul. This is one of our favorites. It's a great alternative to sugary hot cocoa. Remember that this is not a firm recipe; adjust it to your tastes!

3 cups water
3 inch cinnamon stick
up to 4 TB honey
1 whole lemon, washed to remove pesticides and wax (organic preferred)

Bring the water to a simmer in a medium-size saucepan. Remove it from the heat and add honey (begin with 2 TB and increase with your taste preference), and the cinnamon stick. Cut the lemon in half and ream the juice from both halves into the concoction. Drop in the reamed lemon halves, cover, and allow the entire mixture to steep. The heat will release the essential oils from the lemon skins. The longer the beverage steeps, the deeper the cinnamon taste will be. I usually allow it to steep for 10-20 minutes, but longer can be delicious too.

To serve, remove the lemon halves (squeezing out the liquid with the back of a spoon), cinnamon stick, and any stray pips. Taste for honey. Serve hot in cheery mugs.

Note: if you have a cold, replace the cinnamon stick with a one inch piece of ginger root cut into thin slices. It is warming to the throat and helps knock out that cold.

Coconut Rice Pudding

This recipe is to satisfy the requests of my family. It is an "about" recipe, one that I put together with leftover rice after a great meal. It uses "about" so much of this or that, nothing is exact. Don't be afraid to try it; the ingredients are so delicious that it would be difficult to have a complete failure.

4 cups cooked jasmine rice
2 cups coconut milk
dash of celtic sea salt
2 TB agave syrup
2 large eggs
4 TB virgin coconut oil

Heat the rice, milk, agave, and salt in a saucepan over medium heat, stirring frequently. When the mixture is hot and begins to thicken, use the pudding to temper 2 large, beaten eggs. (You must temper the eggs to prevent scrambled eggs in your pudding.) Add the egg mixture back into the hot pudding on the stove, stirring constantly to incorporate. Remove from the heat and stir in 4 TB virgin coconut oil.

My favorite way to serve this dish is with fresh fruit: raspberries, bananas, pineapple, mango, peaches...but it is good enough to stand on its own. I have even been known to eat it for breakfast!

This recipe has also been very successful substituting butter for the coconut oil, sugar for the agave, milk for the coconut milk, or adding vanilla extract. It lends well to "about" if you have a little more or less of something.

Chocolate Coconut Bark

We've been trying to find ways to incorporate a therapeutic dose (3 TB) of coconut oil into our nutrition daily. This has been a delicious way to help and adds the endorphins of good chocolate. (Don't skimp and use cheap chocolate. This is not a Hershey's bar!)
This is a terrific way to scare off the afternoon munchies.

2 ounces dark chocolate (at least 72% cocoa; bakers chocolate works well)
1 cup coconut oil; raw virgin
handful of coconut flakes
handful of slivered almonds (chopped pecans or walnuts are delicious alternatives)
1/2 tsp sea salt (optional)
2 TB raw honey (optional)

Melt chocolate and oil in a double boiler over medium heat. Remove from heat and add coconut and almonds. Pour mixture into an 8x8 pan lined with parchment paper. Sprinkle sea salt on top.
Place pan in freezer for 15 minutes, until solid. Cut into 16-24 squares. Store the bark in the refrigerator.