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eggplant-strogonoff recipe

Date:    Thu, 08 Sep 94 17:01:56 PDT
 From:    tls%miranda@rational.com (Tracey Sconyers)
 Eggplant and Mushroom Strogonoff
 1 medium eggplant, diced into bitesized pieces (can leave skin on)
 1.5 lbs mushrooms, cut into thick slices (1/3-1/2 in.)
     (I used button and crimini; didn't care for the shitaake though)
 1 c. homemade soup mix (recipe below) plus 2 c. water OR
      2 cans lowfat Cream of Mushroom soup
 4 cloves crushed garlic (or to taste)
 1 T paprika (or to taste; I use more!)
 1 tsp. nutmeg (or to taste)
 salt and pepper to taste
 ~ 1/4 c. each balsamic vinegar & white wine for sauteing
 In a cup, mix eaqual parts of balsamic vinegar and white wine for 
 sauteing. Add crushed garlic to this mixture, and use this to
 saute eggplant until it is soft (15-20 minutes at medium heat).
 Remove eggplant, and saute mushrooms in remaining vinegar/wine
 mixture until they release their juices. Stir in eggplant, then
 add soup mix and water (or canned soup, if using that). Add paprika,
 nutmeg, salt and pepper to taste, and cook 5-6 minutes until sauce
 has thickened and veggies are heated through. Add additional water
 if sauce is too thick, and do not overcook.
 Serve over rice or fetticine noodles. Makes plenty for 4-6 hungry people.
 Recipe can be halved.
 I got this recipe off this group, but unfortunately lost the name of
 the author. Its really wonderful! The only comment is that I use less
 water when making cream sauces than is suggested here.
 Homemade "Cream" Soup
 To use in place of canned cream soups in casseroles or as a base for your own 
 soups.  Much lower in fat and salt than the canned versions.  The trick is to 
 have it made up ready to use!
 2   cups powdered nonfat milk
 3/4 cup cornstarch
 1/4 cup(or less) instant vegetable bullion
 2   Tblsp. dried onion flakes
 1   tsp. basil leaves
 1   tsp. thyme leaves
 1/2 tsp. pepper
 Combine all ingredients, mixing well.  Store in an airtight container until 
 ready to use.  
 To sustitute for one can of condensed soup:
 Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in saucepan.  Cook and
 stir until thickened.  Add to casserole as you would the canned product.
 Makes equivalent of 9 cans of soup.
 I think you could probably vary the spices to suit your own taste or the type o
 casserole you were making.
 Makes 9 servings with less than 1 gram fat per serving.
 Mushroom Soup:  Add 1/2 C finely chopped mushrooms
 Celery Soup:  Add 1/2 C minced celery
 Potato Soup:  Add 1 C diced potatoes, cooked
 Vegetable Soup:  Add 3/4 C mixed vegetables, cooked
 Broccoli Soup:  Add 1 C chopped broccoli, cooked
 Asparagus Soup:  Add 1 C chopped asparagus, cooked
 The variations are endless, limited only to your imagination.
 kwlacto lacto