Succulent Potato Stew With Asparagus And Shiitake Mushrooms Recipes

QUINOA WITH ASPARAGUS, SHIITAKE, MUSHROOMS AND VEGGIE TENDERS

Steps:

• Rinse quinoa with water; drain. Set aside.
• In a large non-stick skillet or pot with a lid, heat oil over medium heat. Add mushrooms and garlic; cook, stirring, for 2 minutes.
• Stir in quinoa and broth. Bring to a boil over high heat. Reduce heat, cover and simmer for 12 minutes. (Do not lift lid or stir while cooking.)
• Cut asparagus into 3 pieces each. Stir asparagus, veggie tenders and lemon rind into quinoa. Cook for about 3 minutes, until heated through.

ROASTED ASPARAGUS AND MUSHROOMS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
• Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.

MISO GLAZED COD

Steps:

• Cut the cod into 4 equal pieces, rinse and pat dry.
• In a small saucepan, combine the water and sugar and bring to a boil. Stir in the miso and mirin or sake. Place the pan back over medium-high heat and stir until the sugar has dissolved. Remove from the heat and cool.
• Place the cod in a ceramic dish and coat with the miso glaze. Marinate the fish overnight or for at least four hours.
• Preheat the oven to 450 degrees F. Line a sheet pan with Reynolds Wrap® Aluminum Foil. Wipe off the excess marinade from the fish (but do not rinse with water) and place skin-side down on the foil-lined pan.
• Drizzle the asparagus spears and sliced mushrooms with olive oil and season with kosher salt and black pepper. Toss to coat. Scatter the vegetables around the fish fillets.
• Broil the fish and vegetables for 10 to 15 minutes depending on the thickness of the cod, or until the fish has cooked through but is still flaky and the vegetables are fork tender.

BEEF "STEW-FRY" WITH SHIITAKE MUSHROOMS AND BOK CHOY

Steps:

• Heat a Dutch oven over high heat, and when the pot is hot, add the sesame oil. Add the ginger and scallions and cook until they are fragrant, about 1 minute.
• Add the chicken broth and soy sauce, and bring the liquid to a boil. Add the shiitake mushrooms and bok choy, cover, and bring to a boil. Then reduce the heat to medium and simmer until the vegetables are tender, about 5 minutes.
• Stir in the rice vinegar and ketchup, and season with salt and pepper if desired.
• Remove the pot from the heat. Stir the sliced beef into the stew, allowing it to cook in the the residual heat of the liquid. Serve immediately.
• For deep, rich flavor, use low-fat, low-sodium chicken broth where water is called for in savory recipes. It's great for cooking everything from beans to grains.
• Fat: 13g (before), 7.6g (after)
• Calories: 331 (before), 194 (after)
• Protein: 21g
• Carbohydrates: 12g
• Cholesterol: 38mg
• Fiber: 2g
• Sodium: 1,303mg

SUCCULENT POTATO STEW WITH ASPARAGUS AND SHIITAKE MUSHROOMS

Steps:

• Peel and wash the potatoes, slice into half-inch cubes, and empty into a heavy saucepot. Add the next eight ingredients after seasoning the vegetables with salt and pepper and mix gently. Add water if any potatoes are not submerged. Cover and cook on low heat until potatoes are fork-tender and liquid is nearly cooked off. While the potatoes cook, boil salted water in a saucepan and blanch the asparagus for four to five minutes until tender. Transfer immediately to an ice bath. When cool, drain and set aside. Just before the potato stew is cooked, heat the olive oil in a nonstick skillet. Add the mushrooms and saute over medium heat for 4 to 5 minutes. Add the asparagus and saute for about 2 more minutes. Season with salt and pepper. Garnish the stew with asparagus and mushrooms. Sprinkle with chives.