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Sweet Potato Carbonara with Spinach & Mushrooms Recipe

Sweet Potato Carbonara with Spinach & Mushrooms

• Cook
  40 m
• Ready In
  40 m

Recipe By: EatingWell Test Kitchen

“Loaded with veggies, this spiralized sweet potato vegetable noodles recipe—our healthy take on a traditional carbonara recipe—achieves superfood status with the addition of spinach and mushrooms. Look for large, straight sweet potatoes to make the longest veggie noodles.”

Ingredients

• • 2 pounds sweet potatoes, peeled
  • 3 large eggs, beaten
  • 1 cup grated Parmesan cheese
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
• • 1 tablespoon extra-virgin olive oil
  • 3 strips center-cut bacon, chopped
  • 1 8-ounce package sliced mushrooms
  • 2 cloves garlic, minced
  • 1 5-ounce package baby spinach

Directions

• 1 Put a large pot of water on to boil.
• 2 Using a spiral vegetable slicer or julienne vegetable peeler, cut sweet potatoes lengthwise into long, thin strands. You should have about 12 cups of "noodles."
• 3 Cook the sweet potatoes in the boiling water, gently stirring once or twice, until just starting to soften but not completely tender, 1½ to 3 minutes. Reserve ¼ cup of the cooking water, then drain. Return the noodles to the pot, off the heat. Combine eggs, Parmesan, salt, pepper and the reserved water in a bowl; pour over the noodles and gently toss with tongs until evenly coated.
• 4 Heat oil in a large skillet over medium heat. Add bacon and mushrooms and cook, stirring often, until the liquid has evaporated and the mushrooms are starting to brown, 6 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add spinach and cook, stirring, until wilted, 1 to 2 minutes. Add the vegetables to the noodles and toss to combine. Top with a generous grinding of pepper.

Spice-Rubbed Steak with Sauteed Wild Mushrooms Recipe

Spice-Rubbed Steak with Sauteed Wild Mushrooms

• Cook
  40 m
• Ready In
  40 m

Recipe By: David Bonom

“We love the flavor of wild mushrooms with seared spice-rubbed steak, but any type of mushroom will work. Like the rub in this steak recipe? Make a double, triple or quadruple batch to keep on hand for chicken and firm fish (swordfish, tuna and salmon) too. Store the steak rub in a jar or sealable plastic bag in your spice drawer for an instant dinner seasoning. ”

Ingredients

• • 2 teaspoons ancho chile powder (see Tip)
  • 1 teaspoon ground cumin
  • 1 teaspoon packed dark brown sugar
  • ½ teaspoon salt plus ¼ teaspoon, divided
  • ¼ teaspoon freshly ground pepper plus ⅛ teaspoon, divided
  • 1 pound flank steak, trimmed
  • 5 teaspoons extra-virgin olive oil
• • ½ cup chopped shallots
  • 5 cloves garlic, minced
  • 1 pound assorted wild mushrooms, trimmed and sliced
  • ⅓ cup Madeira or dry sherry
  • ½ cup low-sodium beef broth
  • 2 tablespoons chopped fresh parsley

Directions

• 1 Position oven rack 3 to 4 inches below broiler; preheat broiler to high.
• 2 Coat a broiler pan with cooking spray. Combine chile powder, cumin, brown sugar, ½ teaspoon salt and ¼ teaspoon pepper in a small bowl. Rub the mixture evenly over both sides of steak and place on the prepared pan; let stand at room temperature for about 15 minutes.
• 3 Meanwhile, heat oil in a large skillet over medium-high heat. Add shallots and garlic and cook, stirring occasionally, until starting to soften, about 1 minute. Stir in mushrooms and the remaining ¼ teaspoon salt and cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, 8 to 10 minutes. Pour in Madeira (or sherry) and cook, stirring, until absorbed, about 1 minute. Add broth and cook, stirring occasionally, until almost absorbed, 2 to 3 minutes. Remove from the heat and stir in parsley and remaining ⅛ teaspoon pepper; cover to keep warm.
• 4 Broil the steak 4 to 6 minutes per side for medium. Transfer to a clean cutting board and let rest for 5 minutes. Thinly slice the steak against the grain and serve with the mushrooms.

• Tip: Ancho chile powder, made from dried poblano peppers, has a mild, sweet spicy flavor. Look for it in the spice section of well-stocked supermarkets. Other mildly spicy chile powder can be used in its place.

Honey-Soy Broiled Salmon Recipe

Honey-Soy Broiled Salmon

• Cook
  20 m
• Ready In
  40 m

Recipe By: EatingWell Test Kitchen

“A sweet, tangy and salty mixture of soy sauce, rice vinegar and honey does double-duty as marinade and sauce. Toasted sesame seeds provide a nutty and attractive accent. Make it a meal: Serve with brown rice and sautéed red peppers and zucchini slices.”

Ingredients

• • 1 scallion, minced
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
• • 1 teaspoon minced fresh ginger
  • 1 pound center-cut salmon fillet, skinned (see Tip) and cut into 4 portions
  • 1 teaspoon toasted sesame seeds, (see Tip)

Directions

• 1 Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic
• 2 bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.
• 3 Preheat broiler. Line a small baking pan with foil and coat with cooking spray.
• 4 Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.

• Tips: How to skin a salmon fillet: Place skin-side down. Starting at the tail end, slip a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.
• To toast sesame seeds, heat a small dry skillet over low heat. Add seeds and stir constantly, until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.
• People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.