reduced fat sour cream¼ cup chopped parsley, divided use
skim or low fat milk
until the mushrooms are cooked and sauce is thickened. Season the sauce with salt and pepper. Turn the heat down to low and stir in the sour cream and 3 tablespoons parsley. Cook another minute until heated through but do not let the sauce come to a boil. Serve the paprikash on a bed of spaetzle and garnish with the remaining tablespoon of parsley.
After hours of digging in the sand for fresh clams, we would go back to the house and enjoy a huge pot of steamed clams made with a simple garlic and white wine sauce that we would sop up with crusty bread
Secondly, I wanted to infuse the burgers with lots of interesting flavors and textures. I love to make burgers and have competed in several burger contests but I have to admit that I’m not as experienced with making veggies burgers
The fiery shrimp are served over a fresh salad packed with tropical ingredients including mango, avocado and jicama, which provide several important vitamins and minerals as well as a good amount of fiber
sprinkle the vegetables with flour and stir to coat. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes. Divide the mixture into 4 portions with a spatula, leaving the melted cheese layer on top