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When I was younger I absolutely despised mushrooms. The smell, the slippery texture, the weird taste – YUCK, I was very anti-mushroom to say the least. But then something very peculiar happened, I stopped being a picky 8 year old and started to embrace flavors and textures. I could eat mushrooms without wincing, they actually IMPROVED the taste of pizza. I was hooked. And here is a delicious recipe for Mushroom Risotto high in riboflavin, niacin, and selenium. A healthy a delicious dish!                                                  Gourmet Mushroom Risotto Ingredients: 6 cups chicken broth, divided 3 tablespoons eSutras organics Extra Virgin olive oil 1 pound Portobello mushrooms, thinly sliced 1 pound white mushrooms, thinly sliced 2 shallots, diced 1 1/2 cups Arborio rice 1/2 cup dry white wine eSutras Organics Citrus Sal t to taste eSutras Organics   eSutras Organics freshly ground black pepper to tas

Labor Day is over and that means lots of leftovers. This blogger pretty much loves leftovers. It’s a great way to try new recipes without breaking the bank. Labor Day usually means BBQ leftovers which inspired me to try a Cajun BBQ style stew. Stews last pretty much forever and are hearty meals. Try this one today! Cajun BBQ Stew (Serves about 8) Ingredients: 2 lbs Grilled Tofu 2 tbsp. eSutras Organics Drip and Drizzle Oil 1 packet Lipton Onion Soup Mix (Great as a beef stock substitute!) 1/2 c. water 1/4 c. ketchup 1 tbsp. mustard, prepared 1/2 tsp. eSutras Organics Garlic Powder 1/2 tsp. eSutras Organics Sea salt & Whole Black Pepper 2 onions, diced 1 sm. green pepper, cut 1 can diced mushrooms 2 tbsp. eSutras Organics Amaranth flour 2 tblspns eSutras Organics Cajun Spice Blend 5 chopped New Potatoes Directions: 1        Boil poatoes until soft.      Mix onion soup mix and tofu in a pot. Add oil, water, ketchup, mustard, garlic p