Daily Archives: July 27, 2011

Stuffed mushroom caps

Clean mushrooms of dirt.  Break off stems from mushroom caps (white mushrooms or baby bellas).  Using a spoon, stuff mushrooms with Stonemill Kitchens Spinach & artichoke parmesan dip http://www.stonemillkitchens.com/product3.html.  Place mushrooms about 1″ apart on a baking sheet.  Bake in a pre-heated 400 degree oven until tops are browned.  Serve immediately.

Both the mushrooms and Stonemill Kitchens dip can be found at Costco in the refrigerated sections.

Classic shortbread (by Lucy Ross Natkiel)

1/2 cup butter at room temperature
1/3 cup powdered sugar (unsifted)
1 cup flour (unsifted)
1/4 teaspoon vanilla (optional)

Using the back of a large spoon or electric mixer, cream the butter until it is light. Cream in the powdered sugar, then the vanilla.  Now work in the flour.  Knead the dough on an unfloured board until nice and smooth.  Spray the shortbread pan very lightly with a non-stick vegetable oil spray.  Put the ball of dough in the middle of the pan, and working out from the center, firmly press the dough into the pan.  Prick the entire surface with a fork, and bake the shortbread right in the pan at 325 degrees for about 30-35 minutes, or until it is lightly browned.  Be sure that the middle is thoroughly cooked and doesn’t look slightly opaque or the shortbread might stick in the pan.

Let the shortbread cool in the pan for about 10 minutes before you loosen the edges with a knife and flip the pan over onto a wood cutting board.  If the
shortbread does not come right out, hold the pan upside down over the cutting board and firmly tap one edge of the pan against the board.  This should loosen
the shortbread and it should drop out.  Cut the shortbread into serving pieces while it is still warm.

For other shortbread recipes by Lucy Ross Natkiel, visit:

Spicy peanut noodles

Spicy peanut noodles

1 lb. Chinese wheat noodles or plain spaghetti, cooked

Add 3 or more of the following: Assorted raw and/or
cooked veggies (e.g., sliced or grated carrots, snow
peas, spinach, broccoli, sugar snap peas, green beans,
etc.), sliced cooked mushrooms, sliced or shredded
cooked chicken breast

Spicy peanut sauce
¼ c. peanut butter
2 Tbsp. soy sauce
2 Tbsp. sweet chili sauce (sambal olek, siracha, or
Rooster garlic chile sauce)
2 Tbsp. rice vinegar
2 Tbsp. sesame oil
4 cloves garlic, minced
¼ c. (or more) chicken broth or water to thin sauce to
desired consistency

Whisk all of the sauce ingredients together. Pour sauce over cooked drained noodles, garnish with 2 Tbsp. each, sliced scallions and chopped cilantro, and