Tonight I cooked Bucatini with Mushrooms.
I substituted a lot of things in the recipe. I didn't have the particular mushrooms in the recipe, so I just improvised with large button mushrooms, shiitake, and oyster mushrooms.
Sauteing the mushrooms in the pan, with a little bit of butter, garlic, and shallots.
I didn't have bucatini noodles, so I used organic udon noodles instead. (Yes, a cross-cultural dish!)
Oh believe me, it was hard to have to wait to eat in order to take a photo! Especially since I didn't get home from work until after 6pm and I was hungry! Added some parmesan cheese and fresh ground pepper on top. Yum!
Todd's dinner.
I gained a few pounds in the last month due to vacation and holiday eating. I'm now back at the Daily Plate at Livestrong.com. If you wanna be my buddy there, we can count calories together and look at each other's food! I'm "supertwinkle" there.
Remember to enter the Digital Artist Magazine giveaway in the below post, if you haven't already. Contest closes at 9pm Pacific time Wednesday night!
OMG...my SON eats salami and pickle sandwiches. I blame my mother-in-law. She's from Ohio...so it all makes sense now.
ReplyDeleteI like your dinner better :-)
Well, mine was just some leftovers from the Rose Bowl day. But salty and sour - what's not to like!
ReplyDeleteWow! That looks great! I like your version. Did you also skip the cream and the sherry?
ReplyDeleteKatherine - I did put in some sherry. I actually put in some half-and-half because I didn't have heavy whipping cream. I would probably add a little more liquid next time, maybe some more water or a little chicken/vegetable broth.
ReplyDeleteWe have a list like that, except its a lot longer and includes all vegetables except corn and carrots and most cheeses that aren't american or mozzarella or swiss.
ReplyDeleteI've started to buy small quantities of veggies for myself, to cook as a topping or side for whatever main dish we're having. I'm also trying to slowly introduce veggie side dishes as part of the meal, to adjust the meat + 2 carbs plan that my family prefers. It's slow going though. Sweet potatoes are inching in, but not so much other things... and that's really a carb anyway.
When DH is out of town and I don't have the kids - I cook a lot of onions, tofu and get Taco Bell to-go.
Yum, your's looks so good! You are so much more creative cookers than me. I am making mini-Mexican pizzas. lol So lazy.
ReplyDeleteOh thanks Christine, I was thinking half and half too. I'll let you know how mine comes out.
ReplyDeletemmmmh your mushroom noodles are looking so delicious - sure they tasted very well - I love mushrooms so I think I should try your recipe..
ReplyDeleteI almost couldn't read because the food is so pretty. Just one question... do you use your flash on your camera when taking these photos? Just wondering since when I use my flash, everthing looks so washed out, but if I don't, then everything has a yellow tint.
ReplyDeleteLOL...maybe I should take a photography class?
Crissie - I usually don't use a flash on my food photos, unless I am further away and use the zoom. The flash does blow it out when I'm too close. I usually adjust for the yellow kitchen lighting by moving my slider towards blue in Adobe Lightroom. I'm pretty sure you can do it in Photopshop or PSE too. Would be worth a google!
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