Saturday, November 12, 2011

Marsala Cream Sauce for PKU


This is a recipe for those with PKU...but if you have no clue what I'm talking about, see the previous post for the real recipe.

For those fellow PKU-ers out there, this makes a great sauce variety for pasta. I don't know about you, but I have eaten my fair share of low-protein pasta with tomato based sauce. If you need a little variety, try this. I estimated the PHE, but you probably want to measure it out yourself based on what you actually use. From what I could tell, it would come out to about 250mg PHE. Feel free to correct on comments if you know better...my food list is a bit out of date! Thanks, and enjoy.

2 servings of your favorite low pro pasta*
1 1/2 tablespoons margarine
100g white mushrooms, sliced
40g onions, diced
1/2 cup Marsala wine
1/2 teaspoon fresh thyme
1 teaspoons fresh parsley, chopped
1/8 teaspoon pepper
1/2 cup heavy cream

1. Cook the pasta according to package directions.

2 Melt the margarine over medium heat in a skillet. Saute the mushrooms, then set aside.

3. Add more margarine to the same skillet, if needed, and turn the heat down to medium-low. Add the onions, cover, and cook for 5 minutes.

4. Add the Marsala wine, thyme, parsley, and pepper. Stir until the liquid is reduced to 2-3 tablespoons.

5 Add the cream and stir constantly until reduced by half.

6. Pour sauce over strained pasta.

*For an even better taste, use Cambrooke Food's Low Protein Portabella Spinach Ravioli or Cheese Ravioli and/or top with Mozerella Shreds

Friday, November 11, 2011

Chicken Marsala with Mushroom Ravioli

One of the first challenges in small town married life has been cooking. A close second is the lack of my favorite places with in an hours drive (shopping, food, movies). My absolute favorite restaurant meal the past years has been Mushroom Ravioli at Macaroni Grill. The ONE grocery store in town isn't anything special, but it usually carries these two products:



With these two essential products in hand, I set out to find the perfect recipe online. I'm not sure what the rules are about posting others recipes online, but I will totally give credit where credit is due. This brilliant person came up with the copy-cat recipe. I am simply sharing it and adding my tips...and adding chicken for my carnivore husband. If you like the recipe, go to the link and rate it for the actual creator. I'm just sharing it with the world so you no longer have to be deprived its amazing-ness.

My version:
1 pack Buitoni Wild Mushroom Agnolotti (or other ravioli, but this tastes best)
2 Chicken breasts
1 1/2 tablespoons margarine
8 ounces portabella mushrooms, sliced (I use regular white mushrooms b/c of cost and availability)
3 ounces onions, diced
1 cup Marsala wine
1 teaspoon fresh thyme
2 teaspoons fresh parsley, chopped
1/4 teaspoon pepper
3/4 cup heavy cream

1. Cook the pasta according to package directions.

2 Melt the margarine over medium heat in a skillet. Saute the mushrooms, then set aside.

3. Add more margarine to the same skillet, if needed, and turn the heat down to medium-low. Add the onions, cover, and cook for 5 minutes.

4. Add the Marsala wine, thyme, parsley, and pepper. Stir until the liquid is reduced to 2-3 tablespoons.

5 Add the cream and stir constantly until reduced by half.

6. Stir the mushrooms into the sauce, then spoon onto the pasta. I strain the pasta and put both the pasta and sauce in the same pan, place it back on the stove to keep warm until the chicken is done.

7. Using the same skillet (for flavor), cook chicken. Serve and spoon sauce on chicken if desired.

Enjoy. And don't forget to review the original recipe here


Finished product - looks a bit sloppy, but so does the plate at MacGrill :)

Teaser

After a teaser about blogging again, I followed with nothing. This was not because I had no thoughts to share- I have so many. It was because I was trying to decide what of my life to blog about - spiritual stuff like I did in the past blogs, new cooking adventures, home projects, wedding planning ideas, small town life or PKU. I realize none if these will be interesting to all people- but they are all part of my life. So expect some super short blogs with links to recipes, some long blogs of spiritual thoughts, and some random commentary about PKU and small town life. Enjoy or skip as you please. Oh and I just learned I can update from my phone app, so no excuses now.