Seattle Press on Line - Recipe of the Week

Recipe of the Week

By Donovan LeClair

Feb 21, 2001 -- Cream of Mystery

Serves 2 to 4

2-3 chicken breasts OR 2-6 pork medallions OR1 package firm tofu
1 white onion, coarsely chopped
2-4 cloves garlic, crushed
1/2 cup cooking oil
2-4 stalks of celery, chopped
Salt & pepper to taste
1/2 bag frozen peas
2 handfuls mushroom, chopped
2 cans Cream of Mushroom OR Cream of Chicken soup

Optional ingredients (coarsely chopped):
1 bunch green onion
1 bunch fresh cilantro/parsley
1 bunch basil

1 bag egg noodles OR 2 cups rice

1. Preheat oven to 325°. Finely chop garlic; coarsely chop onions, celery and mushrooms. Optional: Coarsely chop basil, green onion, or cilantro. Fresh herbs add a sophisticated flavor.
2. Prepare meat or tofu: Cut chicken or pork into bite-sized strips; chop tofu into small squares. (This step can be skipped if you desire whole medallions or breasts—tofu must be chopped.)
3. Add vegetables (including frozen peas) to a large heated skillet or pot. Coat with 3-4 spoonfuls of oil and bring to medium-high heat, stirring often. Cook 10 minutes, or until soft.
4. Add chopped meat/tofu and cook until nicely browned, about 10-15 minutes. Note: If using whole chicken breast or pork medallions, brown in pan 5-7 minutes each side. When meat is browned, reduce heat to medium-low.
5. Add Cream of Mushroom/Chicken soup. Bring to boil, stirring often (10-15 minutes). Remove from heat.
6. Combine all ingredients in oven-safe dish and bake, covered, for 25-30 minutes. Prepare rice or noodles according to package directions.
7. Spoon hot Cream of Mystery over rice or noodles, and enjoy!

Donovan LeClair is the Assistant Deli Manager at Fremont Fresh Market.

Reader Comments

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Sarah Jackson	Jan 04, 2005	Seattle
This recipe rocks! I make it all the time and it is always a huge hit with friends and family. I definitely recommend you try it out!