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| Mushroom Ragu |
ShawdoS
Recipes: 23
Joined Aug '06
Favorites: 0 |
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Ready in about minutes or less!
- 2 cups onion, diced
- 2 cups red pepper, destemmed, deseeded, and diced
- 2 T. olive oil
- 2 T. garlic, minced
- 1 - 10z. pkg. baby bella mushrooms, washed, cut in half, and sliced
- 1 - 8 oz. pkg. shiitake or button mushrooms, washed, cut in half, and sliced
- 1 - 28 oz. can crushed tomatoes
- 1 bay leaf
- 1/2 t. salt
- 1/4 t. freshly ground black pepper
- 1/4 t. crushed red pepper flakes
- 1/4 cup freshly chopped basil
- 1/4 cup freshly chopped parsley
| | In a large saucepan, saute the onion and red pepper in olive oil for 3 minutes to soften. Add the garlic and saute an additional 2 minutes. Add both types of mushrooms and saute for 5 additional minutes. Add the crushed tomatoes, bay leaf, salt, pepper, and red pepper flakes, and stir well to combine. Cover, reduce the heat to low, and simmer for 20-25 minutes or until the mushrooms are tender. Add the basil and parsley and simmer an additional 5 minutes. Taste and add additional salt and pepper, if needed. Serve as a sauce for pasta, polenta, grains, or main dishes.
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| Brown Sugar Peach Ice Cream |
Louish
Recipes: 7
Joined Jul '06
Favorites: 0 |
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Ready in about minutes or less!
- 4 large peaches, puréed or chopped fine
- 1 1/4 cups brown sugar, firmly packed
- 1 tablespoon lemon juice
- 1 1/2 cups milk
- 3 eggs, beaten
- 1 1/2 cups whipping cream
- 1 teaspoon vanilla extract
| | To peaches, add 1/2 cup of the sugar and the lemon juice. Set aside, covered in refrigerator.
In medium saucepan combine milk, eggs, and remaining sugar. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon, about 15 minutes. Stir in cream and vanilla. Chill. Stir peaches in cream mixture and freeze in ice cream maker according to manufacturer's instructions.
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