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The title says it all. This recipe pairs well with Potato Dumplings Ingredients 1 medium yellow onion, chopped 1 medium purple onion, chopped 16 ounces white button mushrooms, chopped 32 ounces sauerkraut, drained Broth, as needed (vegetable, chicken, beef, etc. Your choice) Salt Olive Oil Preparation In a large skillet, combine onions and mushrooms. Add some salt. Add enough olive oil to lightly coat and prevent sticking. Cover and cook over medium heat, stirring frequently, until mushrooms and onions soften....

For this recipe, substitute low-fat buttermilk in place of heavy cream for a lower fat yet creamy mouth-feel. Also, make your own crust. It’s so easy… Source Mushroom and Gruyère Quiche Special Equipment Rimmed baking sheet Preheat Oven Preheat oven to 400°F Prerequisite Recipes Half a recipe of Pâte Brisée Ingredients ¼ pound cremini mushrooms, cut into quarters or eighths, depending on size ¼ pound portobello mushroom caps, diced ¼ pound shiitake mushrooms, stems removed and discarded, cut into quarters ½ medium yellow onion, thinly sliced 1 tablespoon extra-virgin olive oil ½ teaspoon salt ½ teaspoon black pepper ½ cup low-fat buttermilk 2 eggs 1 tablespoon chopped fresh thyme 4 ounces gruyère cheese, shredded (about 1 ½ cups) 2 teaspoons chopped fresh thyme Preparation Roast Mushrooms and Onions In a large bowl, toss: Cut mushrooms Onion Olive oil Salt Pepper Place on a rimmed baking sheet in a single layer....

I’ve modified this recipe to streamline the cooking of the veggies and the final quiche. Source http://www.wholefoodsmarket.com/recipe/crustless-broccoli-and-onion-quiche Special Equipment 9" Cast Iron Skillet Preheat Oven Preheat the oven to 350°F. Ingredients 1 tablespoon extra-virgin olive oil 1 large onion, diced 2 cups broccoli florets, cut into 1-inch pieces 4 large eggs 1 cup low-fat (1%) milk 1/3 cup freshly grated Pecorino Romano cheese ½ teaspoon fine sea salt Freshly ground black pepper ½ teaspoon dried oregano ¼ cup brown rice flour –or– whole wheat flour dash paprika Preparation ===Cook Onion & Broccoli...

Equipment Food Processor Ingredients 1 medium onion 2 cups canned white beans, drained ½ cup rolled oats 1 tablespoon chili powder Salt Pepper Hamburger buns Lettuce Tomatoes Olive oil Preparation Cut a medium onion into chunks add to food processor. Add beans rolled oats, chili powder and salt and pepper. Pulse, stopping occasionally to scrape the sides as necessary. Taste; if it’s too dry, add water; too wet, add more rolled oats, a tablespoon at a time....

Source http://www.wholefoodsmarket.com/recipe/chicken-enchilada-casserole Equipment Parchment paper Large baking sheet Food processor 9 x 13 baking dish Ingredients 3 split skin-on, bone-in half chicken breasts (about 2 ¼ pounds total) 5 poblano peppers, halved, stemmed and seeded 2 red bell peppers, seeded, stemmed and cut into quarters 1 cup cashews 1 tablespoon cider vinegar Pinch fine sea salt Pinch cayenne pepper 12 corn tortillas, halved 1 ½ cup salsa, preferably hot or medium-hot ½ cup low-sodium chicken or vegetable broth 1 cup shredded sharp cheddar cheese or nondairy cheddar-style cheese Preparation Roast Peppers and Chicken Preheat the oven to 400°F and line a baking sheet with parchment paper....

For this recipe, you will need 340 grams (12 ounces) (or 2 good sized chicken breasts) of cooked, shredded chicken. The chicken can be cooked ahead of time by boiling two chicken breasts in a pot of seasoned chicken broth for about 1 hour, or until the meat begins to fall apart. Source http://www.skinnytaste.com/2012/02/chicken-and-broccoli-noodle-casserole.html Ingredients 170 grams noodles 2 tsp oil 4 cloves garlic, sliced thin 340 grams fresh broccoli florets, chopped 14 grams butter 1 medium shallot, minced 15 grams all purpose flour ¼ tsp cyanne pepper 1-¾ cups fat free chicken broth 1 cup 1% milk 340 grams cooked shredded chicken breast 115 grams aged cheddar cheese cooking spray 25 grams shredded Parmesan cheese 30 grams breadcrumbs Equipment 9 x 12 casserole dish Large skillet Large pot Pre-heat Preheat the oven to 375°....

Source This recipe was sourced from the below two recipes; combined and modified. https://www.cooksillustrated.com/recipes/7406-grilled-glazed-pork-tenderloin-roast https://www.cooksillustrated.com/recipes/7409-sweet-and-spicy-hoisin-glaze Special Equipment Grill Large container in which to brine tenderloins Five 14-inch lengths of kitchen twine; oiled Ingredients 2 (1-pound) pork tenderloins, trimmed 3 tablespoons Salt 1 ½ quarts cold water Glaze 1 teaspoon vegetable oil 3 garlic cloves, minced 1 teaspoon grated fresh ginger ½ teaspoon red pepper flakes ½ cup hoisin sauce (one 210 gram jar) 2 tablespoons soy sauce 1 tablespoon rice vinegar Preparation Brine Tenderloin Dissolve 3 tablespoons salt in 1 ½ quarts cold water in large container....

Sautéed chicken cutlets with a quick pan sauce make an ideal weeknight meal, and with a few tweaks, we perfected the classic. Most recipes call for browning the chicken before building the sauce, but we found that the thin cutlets overcooked and became dry as they sat while the sauce simmered. Bucking tradition, we first make the sauce and then dredge and brown the chicken. Mushrooms, peppers, shallots, garlic, and capers make for a flavorful sauce, finished with butter for silky texture and parsley for freshness....

Source This reciepe is loosely transcribed from Recette de MA RATATOUILLE aux LÉGUMES du JARDIN by POPOTE et POTAGER. Equipment Large skillet, I prefer a 12" to 15" cast iron Large Dutch oven Ingredients Olive oil Onions (two to three, I use one red and one yellow medium-sized onions) 1 shallot 7 to 8 Garlic cloves 3 bell peppers, cut into bite-sized pieces 3 zucchini, cut into bite-sized pieces 1 yellow squash, cut into bite-sized pieces 2 eggplants, cut into bite-sized pieces 1 kilo tomatos, cut into bite-sized pieces Several springs of Thyme 1 to 2 sprigs of Rosemary Prep Cut all vegetables into bite-sized pieces, keeping each vegetable in its own bowl....