I think one of the most difficult challenges I have is getting my little one to eat her vegetables. I totally get it, eating yogurt, fruit, anything other than vegetables is much more fun. Also I fully understand that there are parents and caretakers that have done a much better job than I in introducing many types of veggies into the child's diet. While I will not dispute that I should be more persistent, sometimes the little one is just not going to budge. (I'm not quite sure who to blame on that trait; her father or myself)
So today I bring you a wonderful recipe, modified from Giada De Laurentiis- Food Network. It taste great, has a unique blend of flavors, and also is vegetarian. This also pairs well with any starches, so you can mix be creative to what works best for you or your family. As we are headed into fall, a sweet potato or celery root puree would be delectable.
This is a great recipe to make on the weekend, so that you can have it for those busy work nights. The marscapone cheese gives it a subtle sweetness. Also you can be flexible in how chunky or smooth that you would like this sauce.
Ingredients
Place the dried mushrooms in a small bowl and cover with 1 1/2 cups very hot water. Set aside and let the mushrooms soften.
Place the carrots, onion, bell pepper, and garlic in a food processor. Pulse the vegetables until finely chopped but still chunky. Place the olive oil in a large, heavy skillet over medium-high heat. Add the chopped vegetables, dried herbs, salt, and pepper and cook until tender, about 6 minutes. Place mushrooms in food processor and pulse until chopped. Strain the oyster mushrooms, reserving the oyster mushroom liquid. Add the oyster mushrooms, fresh mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes.
Add the dried mushroom liquid and red wine. Bring the liquid to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 minutes. Add mascarpone cheese and stir just until the cheese is incorporated.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, and place over the pasta.
So today I bring you a wonderful recipe, modified from Giada De Laurentiis- Food Network. It taste great, has a unique blend of flavors, and also is vegetarian. This also pairs well with any starches, so you can mix be creative to what works best for you or your family. As we are headed into fall, a sweet potato or celery root puree would be delectable.
This is a great recipe to make on the weekend, so that you can have it for those busy work nights. The marscapone cheese gives it a subtle sweetness. Also you can be flexible in how chunky or smooth that you would like this sauce.
Ingredients
- .5 oz dried oyster mushrooms
- 1 1/2 cups hot water
- 3 carrots, peeled and chopped
- 1 red onion, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 2 garlic cloves
- 1/4 cup olive oil
- 1/2 tsp dried basil
- 1/2 tsp ground oregano
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 8 oz baby portebello mushrooms
- 2 tablespoons tomato paste
- 1/2 cup red wine
- 1/2 cup mascarpone cheese
- 1 pound pasta (penne or similar would work best)
- 1/4 cup Parmesan
Place the dried mushrooms in a small bowl and cover with 1 1/2 cups very hot water. Set aside and let the mushrooms soften.
Place the carrots, onion, bell pepper, and garlic in a food processor. Pulse the vegetables until finely chopped but still chunky. Place the olive oil in a large, heavy skillet over medium-high heat. Add the chopped vegetables, dried herbs, salt, and pepper and cook until tender, about 6 minutes. Place mushrooms in food processor and pulse until chopped. Strain the oyster mushrooms, reserving the oyster mushroom liquid. Add the oyster mushrooms, fresh mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes.
Add the dried mushroom liquid and red wine. Bring the liquid to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 minutes. Add mascarpone cheese and stir just until the cheese is incorporated.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, and place over the pasta.
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