COLD AND SNOWY DAY . . .

All week long the weather man had been predicting cold weather starting on Sunday and for once they got it right. We woke up Sunday morning to the sound of rain, which then turned to snow later that morning. While the snow didn't stick because the ground was too warm it was still a pretty sight.

I decided that I wanted something to eat that was fast to prepare and along the lines of "comfort" food so I turned to my trusty recipe file and found one for savory mushrooms and polenta (I saw the recipe in our local paper but it was first printed in the Chicago Tribune). The word "polenta" is borrowed from the Italians and is a mush made from boiled yellow or white cornmeal. You can make it from scratch or purchase it from the supermarket, either in a box or roll (which is what I got).

Try it sometime you may like it.

I always try to chop all the ingredients before I actually start to cook - much easier that way.

After browning the shallots and  garlic I added the mushrooms. I just love the smell of mushrooms as they saute.

My polenta browning in the pan.

My wonderful dinner.

Savory Mushrooms and Polenta

1/4 cup olive oil, about

1 clove garlic, minced

2 shallots, chopped

3/4 to 1 pound assorted mushrooms (button, shiitake, baby bella, oyster), coarsely sliced

1/4 cup chicken broth, vegetable broth or white wine

1 tablespoon chopped fresh herbs (thyme, basil, marjoram) or 2 teaspoons dried herbes de Provence

1/4 teaspoon salt

Freshly ground pepper

1/4 cup chopped fresh parsley

1 package (18 ounces) precooked polenta

Shaved Parmesan cheese, optional

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add garlic and shallots. Cook, stirring, 1 minute. Add mushrooms; cook, stirring, about 5 minutes.

2. Stir in broth, herbs, salt and pepper; simmer 1 minute. Check seasonings; stir in parsley. Cover; keep warm.

3. Meanwhile, slice polenta into eight thick (1/2-to-1-inch) slices. Heat about 1 tablespoon of the olive oil in a large skillet over medium heat. Cook polenta slices until lightly browned, about 5 minutes per side. Drain.

4. Place polenta on serving platter. Top with mushrooms and Parmesan.

Try it sometime you just might find it as wonderful as I do.

Enjoy!

CHICKEN NODDLE SOUP RECIPE . . .

When Norman was released from the hospital last Wednesday it was late in the afternoon, naturally, I didn't feel like cooking anything for dinner. However, we were saved by the bell - Norman's sister-in-law, Pat, brought over some delicious soup for us to have for dinner. She said it was quick and easy to make and we loved it (besides it is only 241 calories). The soup is loaded with carrots, chicken, celery and some wonderful spices. I made a salad and garlic bread to go with it and man what a wonderful meal.  

The whole time we were eating all I could think about was how great this soup would be on a winter night, curled up by a fire with a good book. So with that thought I wanted to share the recipe with you in hopes that you might give it a try when you are needing something quick, easy and good to fix for your family.

CHICKEN NOODLE SOUP

4-1/2 cups chicken broth

1 cup chopped onion (1 large)

1 cup sliced carrot (2 medium)

1 cup sliced celery (2 stalks)

1 teaspoon dried basil, crushed

1 teaspoon dried oregano, crushed

1/4 teaspoon ground black pepper

1 bay leaf

1-1/2 cups dried medium egg noodles

2 cups chopped, cooked chicken or turkey (I would use rotisserie chicken)

Steps:

In a 3-quart saucepan combine broth, onion, carrot, celery, basil, oregano, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered  for 5 minutes. Stir in uncooked noodles. Return to boiling; reduce heat. Simmer, covered for 8-10 minutes or until noodles are tender but still firm and vegetables are just tender. Discard bay leaf. Stir in chicken; heat through.

Makes 4 main-dish servings.

Enjoy!

HOMEMADE GRANOLA . . .

We use to buy several boxes of granola at one time until I decided I needed to find a recipe that made a big batch. I had heard Norman's brother talk about how much he enjoyed his wife's granola and was quite excited when I was finally able to get her to share that recipe with me. It has been a huge hit at our house and now I will share it with you in hopes that you too will love it.

First mix all dry ingredients together in a large bowl.

Next place all the wet ingredients into your blender and blend well.

Mix the wet ingredients with the dry and place on cookie sheets.

You will find that there is nothing better than good old homemade granola and the satisfaction it brings to know that you made it.

GRANOLA

12 cups quick oats

1/2 cup brown sugar, packed

1 cup flaked coconut

2 or more cups assorted nuts and seeds, i.e., slivered almonds, sunflower seeds, sesame seeds

Thoroughly mix all the dry ingredients together and set aside.

Meanwhile, place the following ingredients in a blender and blend until thoroughly mixed (do not blend too long as it will get too thick):

2/3 cups water

2/3 cups oil

1 cup dry powder milk

1 cup sweetened condensed milk (I use fat free)

1 teaspoon maple flavoring

1 teaspoon vanilla

Slowly add mixture to dry ingredients, make sure to mix well.

Spread mixture onto 2 or 3 cookie sheets (or roasting pans) and bake for 2 hours (until golden brown) at 200 degrees. Stir mixture every 30-60 minutes.

Try it sometime you will love it too.