Welcome to the Health and Fitness NewsWelcome to the Stars Hollow Health and Fitness News weekly diary. It will publish on Saturday afternoon and be open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.
Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.
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I have never been a gravy fan, but I am a fan of what I call “Mushroom Ragoût Gravy,” which is not a gravy at all but a mushroom ragoût, or stew. I always make too much. I double the recipe if we are going to be a dozen people, which we usually are during holiday gatherings, even though I know that nobody will have enough room on their plates for more than a spoonful. [..]
The recipe makes quite a lot of ragoût, but you won’t mind having it around. It keeps for three or four days in the refrigerator and freezes well, and the leftovers can be used to make omelets, strudels and more.
Martha Rose Shulman
This versatile dish can be used as the base for a number of other recipes or enjoyed on its own.
A simple omelet with a delicious filling.
Once the ragoût is made, this tart can be assembled quickly.
Mushroom and Wild Rice Strudel
Wild rice adds great texture to the “meaty” mushroom filling.
Quesadilla With Mushroom Ragoût and Chipotles
Mushroom ragoût forms the basis for delicious quesadillas that can be assembled in no time.
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