I am so tired of having to reduce my portions all the time, I wanted to have a Sunday lunch where I could pile my plate as high as I wished and then not be racked with guilt afterwards!! (I know Greedy should be my middle name - actually Greedy would be better than my middle name (Thanks Mother!!)).
I decided that "extra low fat cream cheese" was the answer to my woes, and do you know something - it is, in a big way. I would even use these vegetables for guests! They are good.
First up, I love garlic mushrooms, but with all that butter they don't belong on any virtuous menu :-(
These ones do though.
Garlic and Cream Cheese Mushrooms
Punnet of mushrooms (250g)
One garlic clove
2 tbsp extra low fat cream cheese (Philadelphia or supermarket own brand)
1 tsp olive oil.
Small handful of dried porcini mushrooms (soaked on hot water)
Clean the mushrooms with a damp cloth or a mushroom brush.
Remove the stems from the mushrooms, and chop (the stems) finely.
Heat a frying pan and add the oil. When sizzling add the mushroom stems, drained and squeezed dry porcini mushrooms and the garlic (grated or chopped very finely). When soft add the cream cheese and season.
Put a teaspoon full of this mixture in each mushroom hollow and bake for approx. 20 - 30 minutes.
Serve and wait for the praise!!!
This mixture would be great with pasta too.
I know that I said that I agreed with the "life is too short to stuff a mushroom" school of thought - but I've changed my mind!!!!
I also served mashed potato, in which I substituted the usual butter and/or cream for the extra low fat cream cheese, it was fantastic, nearly as good as the real thing.
This is the answer for everyone with a family who don't run to the table the minute "Dinner" is
called (I can only imagine!!!). I spotted it on the kitchenist blog - it is based on an Alice Waters recipe for Slow Cooked Buttermilk Broccoli.
This is how I made it:
Slow Cooked Buttermilk Broccoli
Large head of broccoli
4 tbsp buttermilk
zest of one lemon
1 garlic clove - grated.
Chop the broccoli up into very small pieces - you can use the stem, just peel it first.
Add the garlic and half the lemon zest. Add a cup of water and bring to the boil. (stock would be good if serving with pasta instead of as a side dish)
Turn down the heat and simmer very gently for about an hour, checking regularly, if it starts to stick add more water.
When ready drain (if necessary) and add the rest of the lemon zest and the buttermilk (or extra low fat cream cheese) and stir vigorously - it should be semi mashed.
Season, serve and enjoy.
This is another dish that would be good served as a sauce with pasta.