Mixed Mushroom Pasta

1lb pasta
1 onion chopped
½ lb bacon (lean) chopped
1 package mixed mushrooms chopped
1 c. white wine (not chardonnay)
½ c cream
1 tsp minced garlic
Salt and pepper

Just a note on the bacon before I start. I used the Gwaltney 40% less fat bacon. It is just a less fatty bacon which appeals to me, however you have the same flavor. If you use regular bacon, remove about half of the oil after cooking bacon.
Start water to boil, add pasta.
Meanwhile, cut bacon and fry in pan. Once done, remove bacon from pan and set aside. Add onions to bacon grease and cook over low heat to caramelize. Once caramelized add mushrooms and sauté for 3 minutes, add wine, garlic and salt and pepper. Once you add wine, your pasta should almost be done (2 minutes or so, if not set sauce aside until your pasta is almost done Cook sauce on low until pasta done.)Remove pasta from heat, and take 1/2c. of the starchy water and add to sauce. Turn heat up on sauce to simmer. Drain pasta and put pasta back in pot. Once sauce thickens (about 2-3 min) add cream, cook an additional minute. Toss with pasta and serve.
Now of course you know I am a truffle oil freak, so of course I added about 2 tbs to the entire dish before serving. It was wonderful but I think the sauce will be just as good without it. Enjoy!!

Family Meals for Less

I decided to take on new venture. My husband is starting his own insurance agency. What that means for us, is we are living off of savings until it starts to make some money. I noticed on another blog I follow (http://followthecook.blogspot.com/) that she is trying to cooking economically, healthy and most importantly flavorfully. Since I highly doubt that I am the only one watching my budget these days, and also highly doubt I am the only gal that likes good food, I decided to try my hand at another blog. I am tasking myself with coming up with a meal for four for under $10. I am going to reserve mommy gourmet for my original recipes, or alterations of favorites. However, if the dish is also economical you will see it posted on my new site. If I make something, healthy and economical but not original it will only be on the new site. I guess what I am saying is there will be some cross over, but you will still have to check both out (if you are interested.) I provided a link to the new blog. However, it is Family Meals for Less (http://familymealsforless.blogspot.com/). Please provide comments or suggestions I am always eager to hear what you think!!

Lamb and Rosemary Stew

This is an adaptation on one of my favorite winter dishes. The original is a wine stew with beef. I simply change the beef out with a leg of lamb, and added rosemary.

3-4 lbs of cubed lamb
1 qt (small bottle) red wine
2 can tomato soup
2T kitchen bouquet (can find in seasoning isle)
3bay leaves
2 TBS fresh rosemary chopped up
6 medium potatoes quartered
6 carrots chunked
6 stalks of celery in chunks
4 medium onions (cut into large piece, quarter than half the quarter)
2 c. frozen peas
Salt to taste
1 tbs of fresh rosemary chopped up

Season meat (salt pepper, garlic..whatever) and brown. Combine the first 6 ingredients and cook over low heat for 2 hours. Add vegetables and cook an additional 40 minutes before serving. Stir occasionally add water if needed. Add the last TBS of rosemary about 10 minutes before done or when you reheat it if you make this the day before serving (see note below).

One very important thing to note with this is that it is better if made a day a head of time which makes it ideal for a dinner party.

Oyster Nirvana At Mama Zu

Last night me and my husband went to Mama Zu. I love their food. Hands down it is got to be the best pasta in town (among other things). Last night Joel and I decided to get an appetizer. We noticed they had fried oysters. Now normally I don’t like fried oysters (or most fried food for that matter) that much, however I had just been standing next to someone at the bar who was eating sweetbreads, that looked so heavenly… I think it just put me in a fried frame of mind. I think in my mind’s eye these friend oysters would have some panache, maybe some chopped mushrooms and sauce over top. Somehow I thought they would look like the sweetbreads I had been salivating over. I was so disappointed when they came out. It was just a plate of fried oysters….whoopee. Now anyone in Richmond knows Mama Zu is not only wonderful but CHEAP. I am talking $9 for a HUGE pasta dish cheap. These oysters were $15. So I expected there to be something special about them, or at least there to be a lot of them. However, it was just 8 measly oysters on a plate. Just in case you are a math whiz that is almost $2 a pop. I felt sad. Let down. Disappointed in Mama. Then I tried one. Holly Good Mother of Our LORD!! These were no typical fried oysters. They were barely breaded, they were barely cooked, they were sweet, and salty and juicy and crisp all in one pleasingly perfect mouthful.

I can now die happy. …… Or at least I can once I figure out how make them myself!!!

Goat Cheese and Pine Nut Spinach

1 tbs olive oil
1 bag spinach
¼ c. soft goat cheese
2tbs pine nuts
Salt and pepper

Heat oil in skillet. Add spinach, turning often. After about 2 minutes. Add goat cheese and nuts and cook for about 1 more minute. T

The doneness of this is based on your preference. I like my spinach, just wilted. However, you might like it cooked through. I will say, if you like it a bit less done, take it off the stove before you think it is done because it will keep cooking. A good rule of thumb is about the moment you think, “One more minute and this will be done.” Take it off.

Another way of doing wilted spinach and a favorite of mine as well is:
2tbs olive oil
2 tbs balsamic vinegar
¼ blue cheese
¼ c toasted walnuts

Heat oil and vinegar in skillet. Add spinach turning often. After about 2 minutes add cheese and nuts and cook for about one more minute.