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The Recipe Gals: Get creative in the kitchen with new recipes

The Recipe Gals

While we are still at home and trying to be as creative as possible, we have some more recipes for you to try and they are simple and you can get the kids to be sous chefs. Try making shrimp-stuffed portobello mushrooms, old-fashioned potato beef casserole, crunchy cashew Thai quinoa salad and gluten-free baked oatmeal squares.

Shrimp-stuffed portobello mushrooms

Serves 4

4 medium portobello mushrooms

2 tablespoons butter

1 shallot, finely chopped

4 cloves garlic, minced

1/2 pound peeled and deveined shrimp, chopped

1/2 cup panko breadcrumbs

1 egg, lightly beaten

1/2 teaspoon salt

1 tablespoon fresh lemon juice

1 pinch red pepper flakes (optional)

1 tablespoon chopped basil

1/4 cup Parmigiano-Reggiano cheese, grated

8 whole cooked Louisiana shrimp

1 tablespoon chopped parsley

Position a rack in the center of the oven and preheat the oven to 425 F.

Remove the stems from the mushroom, set aside. Wipe the mushroom caps clean with a damp paper towel. Chop the stems.

Heat the butter in a large skillet over medium heat. When the butter has melted, add the chopped mushroom stems, along with the shallot and garlic and cook for 6 to 8 minutes, or until tender. Add in the chopped shrimp, breadcrumbs, beaten egg, salt, lemon juice, basil and the pinch of red pepper flakes, if using. Cook for 1 to 2 minutes, stirring as needed until the shrimp turn opaque.

Place the mushroom caps, stem side up on a baking sheet. Divide the shrimp mixture among the caps and sprinkle with Parmesan cheese.

Allow the mushroom caps to bake, uncovered for 15 minutes.

Top with 2 cooked shrimp per mushroom cap and sprinkle with chopped parsley before serving.

— Karen Sick

When cooking an old-fashioned potato beef casserole I added garlic powder to my meat mixture, about one teaspoon, or you can opt for fresh garlic. I also sauteed a container of mushrooms first. Then once the meat mixture was cooked I added the mushrooms to the meat mixture. These two steps gave the dish a little more flavor.

You can also make this recipe gluten free by using gluten-free flour and bread crumbs. I also did not peel my potatoes. I left the skins on, which is strictly your preference.

To get the kids involved, once the potatoes are cooked and cooled young sous chefs can arrange the potatoes in the casserole dish or mix the meat mixture.

Old-fashioned potato beef casserole

3 pounds red or white potatoes, 1/4 inch thick slices

Salt

Vegetable oil to coat pan

1 1/2 pounds lean ground beef

1/2 cup chopped onion

4 tablespoons butter or margarine

1/4 cup all-purpose flour

Black pepper

2 cups milk of your choice

2 cups grated sharp cheddar

1/2 cup seasoned bread crumbs

Preheat oven to 350 F.

Place potatoes in a large saucepan with water to cover by 1 inch. Add a generous pinch of salt and cook for 15 to 20 minutes, or until tender. Potatoes cook quickly. Test often for tenderness and don’t overcook them. Alternatively, cook the potatoes in a pressure cooker for 5 minutes, releasing the pressure immediately to prevent overcooking. Drain the potatoes and arrange them in a 13-by-9 casserole dish.

In a large skillet, add a little oil to coat the pan. Combine beef and onion and cook together over medium heat until the beef is browned and the onion softened, about 10 minutes or so. Drain excess fat.

Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and is smooth. Gradually whisk in the milk. I microwave it first just to take off the chill, this way the roux will thicken quicker. Continue to stir while cooking over the heat. When the mixture thickens, season with salt and pepper, then stir in the cheese until it melts into the sauce. Combine the sauce with the meat mixture and pour over the potatoes. Bake anywhere from 20 to 30 minutes until heated through and bubbling. Sprinkle the bread crumbs on top of the casserole and bake another 5 minutes.

— Pam Rolley

When adding dressing to your crunchy cashew Thai quinoa salad, add as much or as little homemade dressing as you’d like to the quinoa. I always start out with a little bit of dressing and usually add more to suit my taste preferences.

Crunchy cashew Thai quinoa salad

Serves 6

3/4 cup uncooked quinoa

2 cups shredded red cabbage, depending on how much crunch you like

1 red bell pepper, diced

1/4 cup diced red onion

1 cup shredded carrots

1/2 cup chopped cilantro or parsley

1/4 cup diced green onions

1/2 cup cashew halves or peanuts (honey-roasted is good)

1 cup chickpeas, optional

Fresh lime, for a bit of tang

Dressing

1/4 cup all-natural peanut butter

2 teaspoons freshly grated ginger

3 tablespoons gluten-free soy sauce or coconut aminos

1 tablespoon honey

1 tablespoon rice vinegar or red wine vinegar

2 teaspoons sesame or olive oil

Water to thin, if necessary

To cook quinoa: In a medium saucepan, bring 1 1/2 cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water.

Remove from heat and fluff quinoa with a fork; place in a large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.

To make dressing: Add peanut butter and honey to a medium microwave safe bowl. Heat in the microwave for 20 seconds. Add in ginger, soy sauce, vinegar and sesame or olive oil and stir until mixture is smooth and creamy. If you want a thinner dressing, simply stir in a teaspoon or two of water.

Next fold in red pepper, onion, cabbage, carrots and cilantro or parsley into the quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges, if desired.

— Karen Sick

To make these gluten-free baked oatmeal squares I used a cupcake tin and they came out perfect. These squares make a great breakfast item if you are looking for something just a little sweet.

A kid-friendly recipe, young chefs can get involved by measuring the ingredients, mixing and putting the batter in the muffin cups. I hope some of these recipes have been helpful. When you are home all day everyday it can be daunting trying to figure out what to make. Hang in there we will see light at the end of this tunnel. Have a great week and most importantly stay healthy.

Gluten-free baked oatmeal squares

3 cups gluten-free rolled oats

1/2 cup brown sugar

1 1/2 teaspoons cinnamon

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk of your choice

2 eggs

1/4 cup melted coconut oil

1/3 cup, plus 1 tablespoon pure maple syrup

Preheat oven to 350 F. Spray a square 8-by-8, 9-by-9 pan or a cupcake pan.

In a bowl of your stand mixer, or a large bowl if mixing by hand, add the oats, brown sugar, cinnamon, baking powder and salt. Mix on low speed for 30 seconds. Add the milk, eggs, melted coconut oil and maple syrup and mix on low speed until well blended.

Use a 1/4 cup measuring cup or scoop to fill each compartment.

Bake for 18 to 20 minutes, or until mixture is set firmly and edges just begin to brown. Remove from the pan and allow to cool completely on cooling rack.

— Pam Rolley

The Recipe Gals, Pam Rolley and Karen Sick, together have more than 60 years’ experience as nutritionists in the public school and university settings. You’ll find their delicious offerings every other week in the Sun-Gazette’s section, The Taste.

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