Mushroom Ragout

Submitted by Ashley Austin
(Rachel Ray) my kids even liked this one.

Mushroom Ragout
1/4 c olive oil
1 pound cremini mushrooms, quartered
1/2 t allspice
1 bay leaf
1t marjoram
s and p
1 large carrot grated
2 ribs celery finely chopped
1 large onion finely chopped
4 cloves garlic finely chopped
1 cubanelle pepper chopped and seeded
1 red bell pepper
2 T tomato paste
1 1/2 cups red wine
2c vegetable stock
2 15oz cans stewed tomatoes
Worcestershire sauce to taste
1 pound whole wheat penne
1 cup fresh basil torn up
Parmigiano cheese


Heat oil in large saute pan ove med-high heat. Add mushrooms, allspice, bay leaf, marjoram and s and p.
When mushrooms are brown, and carrots, celery, onion, garlic, and peppers, cook for 5 min. Stir in tomato paste. Add red wine into pan scraping the bottom as you stir, then add stock, stewed tomatoes and Worcestershire sauce. Bring to a boil and simmer about 10 min. Cook whole wheat pasta. Toss together and serve with cheese on top.

Chili's Lettuce Wraps

Submitted by Ashley Austin

Chili's Lettuce Wraps
1T oil
4 chicken breasts
3 green onions
1/4 c water chestnuts
1/4 c slivered almonds
4-6 lettuce leaves

Stir Fry Sauce
1/4 c water
1t cornstarch
1/3 c soy sauce
1/4 c sugar
1/4 c vinegar
1 T oil
2t sesame seeds
1t red pepper flakes
1/2 t minced ginger

Peanut Dipping Sauce
1/2 c peanut butter
1/3 c water
2T vinegar
1/2 t minced ginger
1/4 c sugar
1/4 t minced garlic
1/2 t oil
1T brown sugar


Stir fry sauce: combine water and cornstarch until dissolved, add to other stir fry ingredients in small saucepan over medium heat. Bring to boil then reduce heat until thick.

Peanut sauce: combine all ingredients, stir over low heat until smooth.

Cook chicken in oil over medium heat, add chestnuts and cook for 1 min. Add 5T of the stir fry sauce and cook and stir for about 2 min. Add sliced green onions and stir.

Maple Salmon

Submitted by Ashley Austin

Maple Salmon
2 salmon fillets
1/3 cup real maple syrup (must use the real)
1/4 cup soy sauce
sesame seeds

Marinate salmon in mixture for at least 2 hours in the refrigerator. Remove for refrigerator, pour sauce into a saucepan and simmer for about ten minutes. Meanwhile, broil fish in a lightly oiled pan skin side up for about 5 minutes. Flip fish and brush flesh side liberally with the reduced marinade. Sprinkle with sesame seeds and cook until salmon is no longer translucent in the center, about 4 more minutes.