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savory kale and crimini oatmeal with fried egg

by Jackie Newgent  |  February 22, 2016  |  1 Comment
What’s basically like risotto, yet based on oats rather than Arborio rice? Savory oatmeal! And I’m a ginormous fan of it! In fact, I wrote an entire recipe slideshow on savory oatmeal for Livestrong.com. Continuing on that creative and craveable culinary journey, I’ve got another one to share. This savory kale and crimini oatmeal with fried egg version is an entire meal-in-one that can help you break out of breakfast boredom. It’s got a Chinese-style twist and amazing taste. Hope you enjoy this big bowl of lovin’ as much as I do. Hint: Serve it for all-day breakfast! And try it for an on-the-go breakfast in a vacuum-insulated food container.
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baby bella bacon bits

by Jackie Newgent  |  November 19, 2013  |  6 Comments
Makes 6 servings In my recent blog post for The Mushroom Channel, I developed a recipe for Roasted Brussels Sprouts with Baby Bella Bacon Bits. Please check it out here. It’ll be a delicious addition to your holiday table. I also wanted to be sure that you had the bacon bits recipe as is, too. So I adopted it as a my newest tasteover. The bacon bits are truly better than bacon as they’re actually crimini mushroom slices, slow-roasted until crisped, and spiced just right. You’ll be able to find many other uses for these tasty tempters, including providing a crunchy topping for salads, creating intrigue in sandwiches, or adding interest on top of other veggie dishes. Or perhaps you’ll...
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asparagus fettuccine alfredo

by Jackie Newgent  |  May 29, 2013  |  3 Comments
  Makes 4 servings: 1 1/2 cups each Nearly 20 years ago, fettuccine Alfredo was dubbed “a heart attack on a plate” by Center for Science in the Public Interest (CSPI). Catchy name, huh?! Since then, I’ve been asked numerous times if there’s actually a way to make a healthy fettuccine Alfredo—and one that’s still delicious. My answer: sort of! This version is still a luxurious pasta dish, but definitely a better-for-you pick. And no worries; as always, I don’t use fake fat-free or pseudo-anything here. Fresh asparagus, mushrooms, and whole-grain pasta create extra body, color, and savoriness. I’m lighter-handed on the butter, cheese, and cream, while still using the rich stuff … real heavy cream. And now there are...
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