Caramelized Onion, Mushroom & Kalamata Olive Penne

It's back! This is the second year for the Tresomega blogger recipe challenge and I wanted to create a filling yet healthy meal. I think your going to love this recipe because it's easy and delicious. Sometimes the simplest meals are the best ones. Yes, it takes some time to caramelize the onions but it is totally worth it!

If you have tried Gluten Free Pasta before only to find them mushy as I have your going to be thrilled that with Tresomega Quinoa Pasta this is not the case. I promise! I actually liked this Penne better than regular pasta. It cooked up perfectly and no one in my family could tell it apart either.

Caramelized Onion, Mushroom and Kalamata Olive Penne

Ingredients-
1 box Tresomega Gluten-Free Organic Quinoa Penne Pasta
3 tablespoons Tresomega Organic Virgin Coconut Oil,
2 medium yellow onions, sliced
10 baby bella mushrooms, sliced
1/2 cup vegetable stock
1/4 cup white wine
12 kalamata olives, halved
1 tablespoon fresh thyme, finely chopped
Kosher Salt

Instructions-
1. Heat 2 tablespoons coconut oil in a large skillet at low/medium heat and add sliced onions. Add pinch of salt. Stir the onions every five minutes or so. Cooking will take about 35-40 minutes. If onions become too dry add another teaspoon of coconut oil.
2. About halfway through cooking time on the onions: Start the pasta following directions on box.
3. While pasta is cooking transfer cooked onions to a bowl and set. aside.
4. Add mushrooms to same skillet used to cook onions. Add a pinch of salt. Cook for 3-5 minutes, until tender.
5. Return onions to skillet with mushrooms.
6. Add vegetable stock and wine. Heat thoroughly.
7. Drain pasta and add to skillet.
8. Toss with 1 tablespoon coconut oil, olives and fresh thyme.

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Ginger Chicken Meatball Mushroom Soup

The JSL Food Blogger Challenge is back again this year and I'm happy to share with you this recipe for soup! Using the Fortune Udon Mushroom Soup and whipping up some tasty little Ginger Meatballs to add in with a few veggies makes this soup a hearty meal.

I love the texture of these Udon Noddles and it takes only a few minutes to cook so I know that will make you smile but how about some creative add ins? I'm a fan of blending flavors and the hint of ginger in these bite size meatballs is the perfect touch with the mushroom base.

Get inspired and try them yourself. Anything goes and I'd love to hear what you would make!
Pick them up at Albertsons, Safeway, Shop Rite, Acme and Price Rite. Also see more about JSL and Fortune Udon Noddles on the website and follow along on Twitter and Facebook.

Ginger Chicken Meatball Mushroom  Soup

Ingredients:

1 package Fortune UDON Mushroom Flavor Soup

1/4 lb. ground chicken

6 cremini mushrooms, 4 minced and 2 sliced and reserved

1/4 cup minced red bell pepper, plus 1 TBLSP. for garnish

1/4 cup minced onion

1 clove garlic, grated

1 teaspoon fresh grated ginger

1/2 cup snow peas

1/2 cup chicken broth

1 TBLSP. minced chives

How to make:

In a bowl combine the ground chicken, the 4 minced mushrooms, red bell pepper, onion, garlic and ginger. Combine well with fork. Use a 1 Tablespoon measuring spoon and form into small balls. Set aside.

Add 1/3 cups water and 1/2 cup chicken stock to a boil. Drop in meatballs, reduce to simmer and cook for 4 minutes. Add noodles and snow peas. Continue simmering 3 minutes. Add the 2 reserved, sliced mushrooms.

Place in 2 bowls, garnish with minced red bell pepper and chives. Serve hot.

Cranberry Tangerine Pecan Mini Pies

Cape Cod Select Premium Frozen Cranberries will really get your creative cranberry juices going. The smells that came from my kitchen when I made these darling little Cranberry Tangerine Pecan Mini Pies were the kind that conjure up warm fuzzy feelings of coziness.

Loaded with vitamins and antioxidants now is the time of year to take full advantage of all the benefits of cranberries by adding them into daily meals. Cranberries are super versatile so try them in main dishes and appetizers too. October through December is when they're at peak time and that makes cranberries perfect for all your holiday recipes.

I ended up making 2 batches and freezing one of them so all I had to do was warm them up in the oven before company dropped by but be sure to cover the little pies with foil when you do. All the wonderful spice scents filled my house again and your guests will love it!

I folded in a bit of the reserved cooking liquid from the cranberries to make a spiced cranberry whipped cream. It's optional but we like it!

CRANBERRY TANGERINE PECAN MINI PIES

Ingredients:

1 16 oz. bag CAPE COD SELECT PREMIUM FROZEN CRANBERRIES

1 15 oz. can tangerines,drained

3/4 cup chopped pecans

3 Tablespoons brown sugar

2 Tablespoons butter

1 Tablespoon corn starch

1 teaspoon lemon juice

1 teaspoon grated tangerine zest

1/2 teaspoon cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1 package refrigerated pie crust

Directions:

*Pre heat oven to 350 degrees

1. In saucepan over medium heat, add Cape Cod Select Cranberries along with all other ingredients EXCEPT tangerines and pecans.

2. Cook until thickening begins. About 3 minutes. Remove from heat and stir in tangerines and pecans. *reserve 1 Tblsp. cooked juice for whipped cream*

3. Using a 12 count mini pie tin (disposable foil tins are fine)line with pie crust, trim to fit with scissors and crimp down edges with fork. Fill with cranberry tangerine filling.

4. Cover loosely with foil and bake 20 minutes. Remove foil and bake 10 minutes or until edges are light brown. Let set 5 minutes before removing from tins. Makes/Serves 12.

optional *gently fold in reserved 1 Tblsp. juice from cooking liquid into whipped cream and top pies*

You can find Cape Cod Select Frozen Cranberries nationwide so be sure to use the store locator here or if you prefer just order online.

Make sure you follow Cape Cod Select on Social Media to stay in the loop on Facebook, Twitter, Instagram and Pinterest.

I received a sample of this product to create this recipe.

Mini No Bake Matcha Green Tea Cheesecakes w/ Dark Chocolate & Pistachios

I'm going to just go ahead and say your welcome right now since I know your going to love me for this divine no bake cheesecake recipe.  A few days back I received the opportunity to contribute a recipe for Nuts.com's virtual summer snack contest and my creative self came up with a fabulous no bake cheesecake recipe using Green Matcha Tea Powder, Almond Flour, Chia Seeds and Pistachios. Well.... look at these fabulous little darlings.

It's no military secret that super foods have amazing health benefits so why not incorporate them as much as possible in your everyday menu. The sky's the limit so get creative because there are gazillions of fun ways to add in seeds and nuts to your time honored recipes. Grandma would be proud of me for this one!

Just think how impressed everyone is going to be when you show up at a neighbor's cookout with these treats or how about superstar chef status when you entertain and bring these out on a pretty platter. Don't be fooled by the color. It's just the Green Matcha Tea and the taste is downright delectable. Just a light hint of green tea taste with a luscious creamy texture then you get that little bite of dark chocolate from the chips. The crust is tender and not too sweet and lastly the crunch from the perfectly roasted pistachios........ Heaven!

Get your Pistachios HERE
Get your Almond Flour HERE
Get your Chia Seeds HERE
Get you Green Matcha Tea Powder HERE

MINI NO MAKE MATCHA GREEN TEA CHEESECAKES W/ DARK CHOCOLATE & PISTACHIOS

Ingredients:

For the filling-

1 11.1 oz. box NO BAKE CHEESECAKE (filling only)

1 1/2 cups Cold Milk

2 Tablespoons Green Matcha Tea Powder

1 cup Miniature Dark Chocolate Chips

For the crust-

1 1/2 cups Almond Flour

1 Banana

1 teaspoon Vanilla

3 Tablespoons Brown Sugar

2 Tablespoons Chia Seeds

For the topping-

1 1/2 cups Roasted Pistachios, finely chopped


Instructions:

In a large bowl, whisk together cheesecake filling and milk until well combined and thickening begins. Stir in dark chocolate chips. Refrigerate for 2 hours.

Make the crust-

In a bowl mash together banana, vanilla and brown sugar.  Gradually add in the almond flour until combined. Stir in the chia seeds.

Line 2 24 count miniature muffin tins with paper liners.

Roll dough into 1/2 inch balls and press into bottom of each tin.

Fill each with cheesecake mixture.

Top generously with chopped roasted pistachios.

Return to fridge, keep chilled. These also freeze well.