Look at me go. I’m down 3 recipes and still have….19 to go! I’ve finished the two recipes from Isa Chandra’s Appetite for Reduction, so I moved onto a cookbook I own that now doesn’t suit my diet whatsoever: Everyday Italian by Giada de Laurentiis.
First off, I’m not the biggest fan of Giada. I don’t know if I ever was, but I was gifted this cookbook probably because I wanted cookbooks from all types of cuisine and figured “Hey! She’s bone thin and seems relatively healthy, I’ll get her cookbook.” Except, her cookbook isn’t made up of the healthiest recipes, definitely not lower carb and she only eats like 2 bites of food a day so no wonder she’s bone thin.
Either way, I figured I should tackle this cookbook next since carbs are my enemy and I need to just get it over with. So I made a version of her mushroom bolognese.
I forgot how much I love Italian food. I also forgot how heavy it can be. And I also forgot that carbs aren’t my friends and eating a lot of them in one sitting after not doing so for months did not make my stomach feel happy. I just felt full. Talk about carb binging.
Nonetheless, it was done. Now I can check it off my list and go scouring through the book to find another recipe to make. Maybe I’ll just stick to something simple, like a vegetable appetizer.
- 2 teaspoons olive oil
- 1 pound (2 8-oz. containers) mushrooms: I used creminis, shitakes and oysters – wiped clean, stems removed and thinly sliced
- 1 medium red bell pepper, finely chopped
- ½ cup red onion, finely chopped
- 3 cloves garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes
- 1 15-oz. can whole, peeled tomatoes
- 1 15-oz. can crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- Heat 1 teaspoon olive oil in a large skillet over medium heat.
- When the oil is hot, add the onion and red bell pepper and cook until tender, about 5-8 minutes.
- Add the minced garlic and cook for another minute.
- Remove peppers and onion from pan and transfer to a bowl and set aside
- Add the remaining teaspoon olive oil, then add the mushrooms and cook until softened and tender – 5-10 minutes.
- When the mushrooms have reduced in size and most of the water has evaporated, add the peppers and onions back to the pan.
- Add the tomato paste, whole tomatoes and crushed tomatoes to pan and stir well.
- Add dried oregano, thyme, salt and pepper and stir well.
- Cover and let simmer for 20 minutes, or until thickened.
- Serve over pasta of choice and enjoy.