Creamy Roasted Mushroom Pasta

 Begin with these fresh mushrooms...

and end with this rich, creamy (not as much cream as you think), delicious mushroom pasta.

Before you close the page, take a look at the rest of the recipe, I roasted the mushrooms to deepen the flavor, then reduced a can of chicken broth into the sauteed onion and garlic. There was already so much rich flavor it needed only a few tablespoons of cream to complete the dish and put it over the top.
1 pound uncooked pasta
2 teaspoons olive oil
8-10 oz. fresh mushrooms
1 medium onion, diced
2 large cloves garlic, minced
2 tablespoons olive oil, or grapeseed oil
salt
pepper
1  14oz. can chicken broth
1/4 cup flour, rice, all purpose or spelt
1/4 cup cream or 1/2 & 1/2
Begin by roasting the mushrooms, this can be done just before or the day before. Use the 2 teaspoons olive oil to coat, I just put the olive in my palm then rubbed each one in it.
Place on a baking sheet pan and roast at 350F. for 20-25 minutes.

 This is what they look like when finished.

 Cut into quarters. Set aside.

In a large frying pan, saute the onions in the grapeseed oil (or whatever you use) until tender, in the last minute of cooking add the garlic, stir.

Pour in the broth and allow to reduce (boil off) until there is only about a 1/3 cup left (just guess).

While it is reducing, start the pasta water boiling in a large pot. When it comes to a rolling boil (big bubbles) pour the pasta in and give it a good stir to keep from sticking. 
When the broth is reduced add the flour, stir until thick and bubbly, maybe a couple minutes.

 Add the cream, stir.
Add the mushrooms, stir.

Add the salt and pepper to your taste, stir.
When the pasta is done, drain.
Spoon sauce over cooked pasta.

Enjoy!

Zippy Chipotle Tomato Pie

Now this was tasty! It is an off shoot of the other tomato pie I posted last tomato season http://hearthandhospitality.blogspot.com/2010/08/fresh-tomato-tart.html. Last year's version was savory with cheddar cheese and turkey bacon, this one is much spicy and smokey with chipotle pepper in adobo sauce.
You will find canned chipotle peppers in adobo sauce in the Mexican section of most grocery stores. You only need a small can and not even all of that. I freeze the remainder in a small container for future use, this stuff is way too good to waste!

You can use a basic pie crust or a ready made crust from the refrigerated section of the grocery store, or the tart crust from the above recipe link.
Filling ingredients:
2-3 large, meaty tomatoes
1/2 medium onion, sliced thinly
1 cup queso fresco, crumbled
1 cup monterey jack, shredded
3 tablespoons fresh cilantro, finely minced
1 chipotle pepper, finally minced
2 tablespoons adobo sauce
salt
Place the prepared crust in the pie pan, set aside in the fridge.
Preheat the oven to 400F. I did not blind bake this crust because it was quite a bit thinner than the first tomato tart. If you liked that recipe then use the crust recipe and follow those directions changing the cheese ingredients.
Mix both cheeses, cilantro, chipotle pepper, and adobo sauce in a small bowl.

Spread 1/2 the mixture in the bottom of the pie crust.

Arrange the sliced onion then tomato on top of the bottom cheese layer.

Spread the rest of the cheese mixture on top of the tomatoes.

 Fold the edges of the crust over the edge of pie pan.

Bake uncovered for 30-40 minutes or until cheese is bubbly and beginning to brown, and crust is golden.

I think I want a salad and a glass of raspberry tea with this...yum! Or grill some chicken to go with it, you have so much flavor in the pie anything simple will be a great accompaniment.

Fresh Tomato and Cucumber Salad

I had been looking forward to bible study for several days when I found myself standing in the kitchen just a couple hours before as it dawned on me that I had prepared no food for the lunch we always have afterward.  It was also the day I usually go to the grocery store in the afternoon, so supplies were low. God always provides, even when we aren't on top of things so every thing I needed had to be here already. A friend had given me some ripe tomatoes, there was a cucumber in the fridge, some feta, a can of olives...

Ingredients:
3-4 large tomatoes
1 cucumber
1 can black olives
3-4 oz. feta cheese, crumbled
2 tablespoons basil

2 tablespoons parsley
1 small onion
1/2 small lemon
3-5 tablespoons olive oil
salt and pepper to taste
Chop the tomatoes and cucumber in bite sized chunks.

Slice the onion very thinly.

Mince the basil and parsley.

Add all these to a serving bowl. Toss with the juice of the lemon, salt and pepper, black olives, olive oil, and feta cheese. 

 Toss to combine then refrigerate until ready to serve.

Fresh and healthy!

Fluffy, Orange Blueberry Scones

Loaded with orange zest and plump blueberries, the scone itself had a soft, delicate texture, perfect to enjoy with a cup of coffee or a glass of juice (I like carrot juice with spinach).
Ingredients:
2 cups all purpose flour, or white spelt
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup cold butter
1 large egg
1/2 teaspoon orange extract, optional
1 teaspoon vanilla extract
zest of 1 orange
1/2 cup heavy cream or milk
1 cup blueberries
2 tablespoons cream, to brush before baking
Glaze:
1 cup powdered sugar
1/2 teaspoon vanilla
1/2 teaspoon orange extract (or just one whole teaspoon of vanilla)
2-4 tablespoons milk, enough for drizzling consistency
Lightly grease a sheet pan, set aside. Preheat the oven to 375F.
Stir together flour, sugar, baking powder, and salt.
Cut the cold butter into the flour mixture until it looks like oatmeal.

Add the zest.

In a measuring cup or small bowl, combine the egg, extracts, and cream (or milk). Add to dry mixture, stirring only to combine all, do not over beat or it will be tough dough.

Gently, fold the berries into the dough, don't squish them or you will have blue dough.

Shape into a disc on the sheet pan. Cut into 8 pieces. Brush with the last 2 tablespoons of cream, this will give them a beautiful luster and seal in moisture.

Bake 15-18 minutes, the bottom edges will have just a hint of golden doneness. Cool on pan for a couple minutes before transferring to wire rack. If you put it on a plate when it's hot then the bottom becomes moist and mushy.

Here's a peek at the inside.

Whisk the glaze ingredients together then drizzle on the scone.

Yum. I'll be picking up more blueberries at the store!