Mushroom Risotto

 Mushroom Risotto

In today's recipe I added Peas, Sun-dried Tomatoes and zucchini.  

(Additions to Risotto:  Artichoke Hearts, Chicken breast or thighs, Ham, Peas, Peppers, Spinach, Shrimp or Scallops, Squash, Sun-dried tomatoes.)

3 Tbs olive oil, divided

8 ounces wild mushrooms, sliced

2 Tbs unsalted butter

2 Tbs shallots, chopped

2 cloves garlic, chopped

1 C Carolina Arborio Rice

1/2 cup dry white wine

3 Cups chicken broth, heated

1/4 cup Parmesan Cheese, shredded

In a medium saucepan, heat 1 Tbs olive oil.  Saute mushrooms until tender.  Remove from pan and set aside.

Add remaining olive oil & butter and add shallots & garlic and saute 2 minutes.  Add rice and stir until all grains are coated.  Add wine and stir until totally absorbed.  Add 1 cup of hot broth.  Stir frequently until almost all broth is absorbed.  Continue adding 1 cup of broth and stirring until liquid is absorbed.  Remove from heat and add mushrooms and parmesan cheese.  Can be frozen with seal-a-meal and kept for 3 months.

2 New Easy Fun and Quick Ways To Cook for 1 or 2

 I purchased a few new additions for my daily cooking.  I have eggs every morning, and this new product will replace my single serve frypan.

Egg Duo by Dexas (available at Amazon)  I purchased mine at Spoon & Whisk in my local Town.

You can use it as a cooker, or as a poacher.  It has two locking clips to keep the lid on, when the eggs may explode (break the yoke and it will reduce it alot).

This morning I put some small chunks of smoked salmon on the bottom, cracked an egg into each.  I microwaved it for 60 seconds.  Stirred.  Put some pieces of cheese on top (I used American), and microwaved for another 15 seconds.  Done.  Easy cleanup.  

For poaching, put in the yellow basket, add water to the fill line.  Egg in each compartment, cover.  Microwave for 1 minute, adding increments as needed, to your desired doneness.  

My next purchase was a Single Serve Steamer.  Tonight I cooked some Cod (defrosted) for 3 minutes.  It was a 6 ounce fillet.  I served it with my recipe for single serve White Rice (below).

Rice Single Serving

1/2 C water

1/4 tsp salt

1/2 TBS butter

1/4 C rice

Bring water, salt & butter to a boil.  Stir in rice.  Simmer, cover, for 20 minutes.

Super Cube Trays For Easy Meal Prep

Souper Cubes 2 Cup Silicone Freezer Molds With Lids - Easy Meal Prep Container - Silicone Freezer Trays With Lid for Food, Stocks and More, Silicone Soup Freezer Molds

These were a bit pricey, but the quality was there.  They are framed by a metal rim which makes them very sturdy when transporting them.  The thickness of the silicone is very good quality.

 https://www.amazon.com/dp/B07W9J64VK?ref=ppx_yo2ov_dt_b_product_details&th=1

I made a Artichoke Shrimp entree, froze it up, wrapped each cube in saran wrap, and put in a gallon zip lock bag.  Labelled it.    

I did the same by deboning a whole chicken, put in the cubes, froze, then wrapped individually in Saran Wrap, and put in a labelled zip lock bag.  I also made some home made rice-a-roni and froze that in the 1 Cup size.  

Stuffed Zucchini (Zucchine Ripiene)

I have doubled this recipe, using 2 zucchini.  That gave me 2 containers to freeze for another time, serving it as just the mix, with a side of rice or potato. 

Stuffed Zucchini (Zucchine Ripiene)

1 medium to large zucchini or Eggplant

2 tablespoons olive oil, divided

1/2  pound ground pork, turkey or beef (you choose!)

1/2 medium onion, chopped

2 small cloves of garlic, diced

4 ounces of mushrooms, chopped (I used Portobello but use your favorite)

1/8 cup white wine

1 1/2 diced plum tomatoes

1/3 cup grated Parmigiano cheese

1/8 cup fresh basil, chopped (use frozen prepared basil)

1/8 cup fresh parsley, chopped

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 cup of panko bread crumbs

Vegetable Broth to keep mixture moist

Equipment:

1 large skillet (to hold the stuffing)

Use orange rectangular enamel cast iron pan

1. Cut the zucchini in half lengthwise.  Leave the shells about 1/4 inch thick. Be careful not to pierce shell.  Reserve and dice half of the insides that have been scooped out.

2. Heat 2 tablespoons of oil in a large skillet over medium heat until hot. Add the ground meat and sauté until lightly browned, stirring occasionally – about 8  minutes. Scoop the meat into a bowl.

3.  Using the same skillet, add  the remaining 2 tablespoons oil and heat. Add the onion and garlic and sauté until soft, about 5-7 minutes.  Add in the chopped mushrooms and reserved zucchini. Sauté until tender – about another 5 minutes. Add the ground meat back into the skillet.

4. Add the wine and diced tomato. Sauté until tomato is soft and heated through. Stir in just enough veg. Broth to moisten.  Remove from the heat and allow to cool.  

5. Preheat oven to  350 degrees.  When the mixture has cooled, stir in  Parmigiano, basil, parsley, salt and pepper.

6.  Fill the zucchini halves with the mixture, slightly mounding.  Arrange the stuffed zucchini in baking dish. Spray with olive oil and sprinkle with breadcrumbs.  Pour about 1/4 inch of water in the bottom of the baking dish. Place in the oven.

7. Bake for about 40-45 minutes or until the filling is golden brown. Remove from oven and serve!

Ruby Spice Summersweet

This is one of my favorites in my garden. From a distance you can't notice the intricate delicate flowers. So I got up close with my camera...

4 Dishes from the Pacific Rim

These recipes are from the book Pacific Light Cooking, by Ruth Law.  They are carefully crafted recipes that are light.  Nutritional data is provided for each recipe.  This book takes you to dishes from Japan, Thailand, China, Korea, Malaysia, Indonesia, Singapore, India, and the Philippines. 

 Today, I'm posting 4 that I've made over the last 3 days.  3 from Vietnam, 1 from Hawaii.  I enjoyed them, and I'll make them again.

Spicy Rice Noodles with Vegetables, Shrimp and Peanuts

4-6 Servings

8 ounces rice sticks (rice vermicelli), soaked in warm water for 20 minutes and drained

3/4 cup fresh bean sprouts
3 TBS rice vinegar
1/3 cup fresh lime juice
2 TBS plus 2 tsp fish sauce
1 red chili, seeded, and minced (optional)
1 large clove garlic, minced
2 tsp sugar
Salt, to taste
1 carrot, peeled and cut into 2-inch long julienne
1/2 cucumber, peeled, seeded, and cut into 2-inch long julienne
8 ounces cooked medium shrimp, halved lengthwise
2 TBS chopped fresh mint leaves
2 TbS chopped fresh coriander (cilantro) leaves
2 TBS Crisp Roasted Shallots (optional) recipe below
2 TBS coarsely chopped unsalted dry-roasted peanuts

Heat 4 quarts of water to a boil.  Add the rice sticks and stir to separate.  When the water returns to a boil, drain.  Refresh with cold water and drain for 5 minutes, lifting occasionally to allow the noodles to dry.  Blanch the bean sprouts in boiling water for 3 seconds.  Drain.  Refresh with cold water and drain again.

To prepare the dressing, in a small bowl, combine the rice vinegar, lime juice, fish sauce, chili, garlic, and sugar.  Season with salt, if desired.  Set aside.

Transfer the noodles to a large bowl.  Add the rice vinegar mixture and toss well.  Add the bean sprouts, carrot, cucumber, and shrimp and toss to combine.  Add the mint, coriander, and shallots, toss again. Transfer to shallow bowls.  Sprinkle with the peanuts.  Serve at once.

Calories:  229. Fat: 3g.  Saturated Fat: 1g.

Crispy Roasted Shallots

Veg. oil spray

6 large shallots, thinly sliced

Salt, to taste (optional)

Preheat the oven to 400 degrees.  Spray a nonstick baking sheet lightly with the oil.  Sprinkle the shallot slices over the baking sheet.  Spray oil evenly over the shallots.  Bake in the center of the oven, stirring occasionally, for about 15 minutes, or until brown and crisp.  If desired, season lightly with salt.  Let cool completely.  Store in an airtight container in the refrigerator for up to 10 days. 

Vegetarian Fried rice with Macadamia Nuts

This fried rice is inspired by Gary Strehl, Executive Chef of the Hawaii Prince Hotel in Honolulu.  For a heartier dish, add cooked chicken or shrimp.

Makes 3-4 svgs. as a meal

1 tsp light olive oil

2 tsp peeled, minced fresh ginger

1-2 cloves garlic, minced

2 TBS diced onion

1 medium red bell pepper, s seeded and diced

1 medium green bell pepper, seeded and diced

1/2 C mushrooms, sliced

1 medium carrot diced

3 C cold cooked long-grain rice

2-3 TBS low-sodium soy sauce

1 green onion, finely sliced

2 TBS chopped toasted macadamia nuts

Heat the oil in a nonstick stir-fry pan over medium heat.  Add the ginger and garlic.  Stir fry until fragrant, 20-30 seconds.  Add the onion, red and green bell peppers, mushrooms and carrot.  Stir un til the  vegetables are crisp-tender.  Remove from trepan and set aside.  Add the cooked rice, and stir gently in a circular motion until heated through.  Add the cooked vegetables.  Season to taste with the soy sauce.  Stir in the green onion and macadamia nuts.

Calories: 157. Fat:  3g.  Saturated Fat: 0g

Vietnamese Chicken Salad

4-6 svgs.  

2 cups fat-free low-sodium Chicken Stock

1 1/2 lbs. boneless and skinless chicken breasts 

1 C fresh bean sprouts

2 cloves garlic, finely chopped

1-2 chilies, seeded, finely julienned

3 TBS fresh lime juice

2 TBS fish sauce

2 TBS rice vinegar

2 tsp sugar

1 large carrot, cut into 1 1/2-inch long julienne

1 medium cucumber, peeled, seeded, and cut into 1 1/2-inch long julienne

1 medium red onion, very thinly sliced

1/3 C chopped fresh coriander (cilantro) or mint leaves

6 romaine lettuce leaves

Garnish:  

Whole coriander or mint leaves

2-3 TBS unsalted dry-roasted peanuts, chopped (optional)

Bring the stock to a Bol in a large saucepan.  Add the chicken breasts.  Bring back to a full boil.  Reduce the heat to low cover and simmer for about 15 minutes, or until the chicken is no longer pink.  Remove the chicken from the liquid and let cool.  Discard the skin.  Shred the chicken into 2-inch-long pieces.

Blanch the bean sprouts in boiling water for 30-40 seconds.  Drain.  Refresh with cold water.  Drain.

Mix the garlic, chilies, lime juice, fish sauce, vinegar, and sugar in a small bowl.  Stir until the sugar is dissolved.  Set aside.

Combine the chicken, bean sprouts, carrot, cucumber, red onion and fresh coriander or mint leaves in a large bowl. Add the dressing mixture and toss to mix well.  Arrange lettuce leave on a serving platter.  Place the salad on the lettuce leaves.  Sprinkle fresh coriander and peanuts, if using, on top.  

Calories:  188.  Fat:  3g.  Saturated Fat:  1g.

Roasted Eggplant with Vietnamese Mint Sauce

You can roast the eggplant slices and make the sauce ahead.  Just reheat the eggplant and add the sauce.

4-6 Servings

3-4 small Japanese eggplants (about 1 pound)

Canola oil spray

4 tsp fresh lime juice

4 tsp rice vinegar

4 tsp fish sauce

2 TBS plus 2 tsp sugar

3 cloves garlic, minced

1/4 cup finely chopped mint leaves

1/8 to 1/4 tsp red pepper powder (Cayenne)

Dash of Salt (optional)

Preheat oven to 400 degrees.  

Cut the eggplant on the diagonal into 3/4-inch thick slices.  Lightly coat a baking sheet with canola oil spray.  Place the eggplant slices side by side on the sheet.  Lightly spray the top of the slices with more oil spray.  Bake for 20 minutes, turn the slices over and bake for 10 minutes more, or until golden brown on each side.

While the eggplant is baking, combine the lime juice, rice vinegar, fish sauce, cayenne, sugar, garlic, mint and salt if using, in a small bowl.  Stir until the sugar dissolves.  Drizzle the sauce over the warm eggplant.

Serve.

Calories:  50. Fat: 0g.  Saturated Fat:  0g.  

Chicken and Rice

 1-2 tsp olive oil

6 boneless skinless chicken thighs

Sea salt & freshly cracked pepper

1/2 sweet yellow onion, diced (for use freeze dried)

8 oz. sliced portabella mushrooms

sliced carrots

4 cloves garlic minced (or use freeze dried)

2 Cups chicken broth

1 Cup long grain white rice - or brown rice

1 tsp chicken bouillon granolas

1 large handful green beans, trimmed, cut in half

Parmesan or Asiago cheese, shaved

Fresh parsley, chopped

Preheat oven to 350.  heat oil in dutch oven over medium-high heat.  Season thighs with salt & pepper to taste.  Cook chicken for 3 minutes or until golden brown.  Flip and cook for 30 seconds.  Remove and keep warm with foil tent.

Add tsp oil and sauce mushrooms, onions and carrots.  Saute for 3 minutes, add garlic and stir constantly for 1 minute.  Add the chicken broth, rice, bouillon, sea salt, freshly cracked pepper, parsley and then add the chicken & their juices.  Cover and bake 15 minutes.  Add green beans.  Cook, covered 10-15 minutes more.  Add cheese and the rest of the parsley.