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<!doctype html>
<html>
<head>
<meta charset="UTF-8" />
<link rel="stylesheet" href="styles.css" />
</head>
<body>
<!-- Recipe -->
<div class="recipe" itemscope itemtype="http://schema.org/Recipe">
<div class="infobox">
<!-- Image -->
<div class="photobox">
<a
href="https://thefoodiephysician.com/wp-content/uploads/2012/03/IMG_3232.jpg"
>
<img
src="Images/9A64DBE6-AA2D-4D34-93E3-FC00AC5C66CB-21109-00000347E1E3E914/C579A723-603D-49DA-B562-3026201036D2-21109-00000347E838008F.jpg"
itemprop="image"
class="photo photoswipe"
/>
</a>
</div>
<!-- Name -->
<h1 itemprop="name" class="name">Portobello Paprikash with Spaetzle</h1>
<!-- Info -->
<!-- Rating, categories -->
<p itemprop="aggregateRating" class="rating" value="5">★★★★★</p>
<p class="metadata">
<!-- Cook time, prep time, servings, difficulty -->
<b>Servings: </b><span itemprop="recipeYield">Servings: 4</span>
<!-- Source -->
<b>Source: </b>
<a
itemprop="url"
href="https://thefoodiephysician.com/dining-with-doc-portobello-paprikash/"
>
<span itemprop="author">thefoodiephysician.com</span>
</a>
</p>
<div class="clear"></div>
</div>
<div class="left-column">
<!-- Ingredients -->
<div class="ingredientsbox">
<h3 class="subhead">Ingredients</h3>
<div class="ingredients text">
<p class="line" itemprop="recipeIngredient">
<strong>1 ½</strong> tablespoons olive oil
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> medium onion, finely chopped
</p>
<p class="line" itemprop="recipeIngredient">
<strong>3</strong> cloves garlic, finely chopped
</p>
<p class="line" itemprop="recipeIngredient">
<strong>4</strong> large Portobello mushroom caps, sliced ½-inch
thick
</p>
<p class="line" itemprop="recipeIngredient">
Kosher salt and black pepper
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> tablespoon sweet Hungarian paprika
</p>
<p class="line" itemprop="recipeIngredient">
<strong>⅛-¼</strong> teaspoon cayenne pepper
</p>
<p class="line" itemprop="recipeIngredient">
<strong>2</strong> tsp flour (I use white whole wheat)
</p>
<p class="line" itemprop="recipeIngredient">
<strong>¼</strong> cup red wine
</p>
<p class="line" itemprop="recipeIngredient">
<strong>2</strong> plum tomatoes, finely chopped
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> tbsp tomato paste
</p>
<p class="line" itemprop="recipeIngredient">
<strong>⅔</strong> cup vegetable stock
</p>
<p class="line" itemprop="recipeIngredient">
<strong>½</strong> cup reduced fat sour cream
</p>
<p class="line" itemprop="recipeIngredient">
<strong>¼</strong> cup chopped parsley, divided use
</p>
<br />
<p class="line" itemprop="recipeIngredient">
<strong>Spaetzle:</strong>
</p>
<p class="line" itemprop="recipeIngredient">
<strong>2</strong> large eggs
</p>
<p class="line" itemprop="recipeIngredient">
<strong>6</strong> tbsp skim or low fat milk
</p>
<p class="line" itemprop="recipeIngredient">
<strong>½</strong> teaspoon salt
</p>
<p class="line" itemprop="recipeIngredient">
<strong>¼</strong> teaspoon nutmeg
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> cup flour (I use a mixture of white whole wheat
and all purpose flour)
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> tbsp chopped parsley (optional)
</p>
</div>
</div>
<!-- Nutrition (in two-column mode it goes below the ingredients) -->
</div>
<div class="right-column">
<!-- Description -->
<!-- Directions -->
<div class="directionsbox">
<h3 class="subhead">Directions</h3>
<div itemprop="recipeInstructions" class="directions text">
<p class="line">
To make the paprikash, heat the oil in a large skillet over medium
heat and add the onion. Sauté until tender, 5-6 minutes. Add the
garlic and cook another minute until fragrant. Turn the heat up to
medium high and add the mushroom slices. Season them with salt and
pepper. Cook 2-3 minutes until they start to soften, stirring
frequently.
</p>
<p class="line">
Add the paprika, cayenne and flour and stir to combine. Add the
wine to the skillet and cook until it is reduced by half. Add the
tomatoes, tomato paste and stock and simmer 6-8 minutes until the
mushrooms are cooked and sauce is thickened. Season the sauce with
salt and pepper. Turn the heat down to low and stir in the sour
cream and 3 tablespoons parsley. Cook another minute until heated
through but do not let the sauce come to a boil. Serve the
paprikash on a bed of spaetzle and garnish with the remaining
tablespoon of parsley.
</p>
<p class="line">
To make the spaetzle, mix the eggs and milk together in a large
bowl. Add the salt, nutmeg and flour and stir together to form a
thick, smooth batter. Let the batter rest for 10 minutes.
</p>
<p class="line">
Meanwhile, bring a large pot of salted water to a boil then reduce
to a simmer. Hold a large-holed colander or slotted spoon over the
water and pour some of the spaetzle batter into the colander. Push
the batter through the holes with a spatula.
</p>
<p class="line">
Let the spaetzle cook 3-4 minutes then remove them from the water
with a slotted spoon. Repeat with the remaining batter.
</p>
<p class="line">
Toss the cooked spaetzle with parsley, if desired.
</p>
</div>
</div>
<!-- Notes -->
<!-- Nutrition (in regular mode it goes below the notes) -->
<!-- Used in two different places depending on the recipe layout -->
<div class="nutritionbox textbox">
<h3 class="subhead">Nutrition</h3>
<div itemprop="nutrition" class="nutrition text">
<p>
Calories: 355 kcal<br />Saturated Fat 4.2g<br />Carbohydrates
45.5g<br />Fiber 7.1g<br />Protein 14.6g
</p>
</div>
</div>
</div>
<div class="clear"></div>
</div>
</body>
</html>
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