Basic Risotto

We love rice. I think I could live on rice. But, plain white rice with butter – or a bit of soy sauce – can get a little boring. So, here’s a recipe for Risotto to which you can add assorted vegetables, or even a little bacon or pancetta.

Ingredients:

1 Tbls. butter
1 Tbls. Olive oil
1 cup Arborio rice
2 garlic cloves, minced
1 shallot, minced
2 Tbls. fresh flat leaf parsley, chopped
3 cups chicken stock – heated (I used Wolfgang Puck)
4 Tbls fresh parmesan cheese
Salt and Pepper to taste

Suggested optional items to add –mushrooms, zucchini, dash of cayenne pepper, peas. I would sauté whatever vegetables you want to add, and add them to rice with the last bit of chicken stock. You could sauté some pancetta or regular bacon first and use some of the grease in place of the butter and olive oil. For a lemon risotto, you could grate some lemon zest, and replace some of the chicken stock with fresh lemon juice. In this case I might replace the parsley with some fresh basil.


Directions:

Melt butter and olive oil in large skillet; add garlic and shallots. Sauté for a moment; add rice. Stir to combine.

Add heated chicken stock, ¼ - ½ cup at a time. Stir after each addition, and cook until liquid is completely evaporated before adding more liquid.

When adding the last of the chicken stock, add the parsley and the cheese. Cook until liquid is completely evaporated.

Chickpea Salad with Cilantro Dressing

This recipe is from the Cooking Light 2009 Annual Recipes cookbook. We’ve been trying to eat healthier, get a little more exercise in, and my husband has been working on controlling his blood sugar levels. Chickpeas (garbanzo beans) are very good for you. So, this salad is not only tasty – it’s good for you too.

Ingredients:

2 c. chopped fresh cilantro
2 Tbls. Extra Virgin Olive Oil
½ tsp. grated lime rind
2 Tbls. fresh lime juice
¼ tsp salt
2 garlic cloves
2 pickled jalapeno pepper slices
¼ c chicken broth
½ c chopped seeded peeled cucumber
½ c thinly sliced radishes
¼ c chopped celery
2 – 15oz cans chickpeas (garbanzo beans) rinsed and drained
12 boston lettuce leaves

Directions:

Combine the first seven ingredients in a food processor or blender; process until well blended. Add broth; pulse until combined.

Combine cucumber and next three ingredients in a large bowl. Drizzle with cilantro mixture; toss to coat. Allow salad to stand for about an hour to let flavors combine.

The recipe calls for the salad to be arranged on the lettuce leaves. I did not do this. I served as a side dish to soft tacos, instead of refried beans. And the next day I took a serving as a side for my lunch.

Spinach Roll-Ups

Here is an easy to make and delicious to eat appetizer. It's great for larger gatherings.


Ingredients:

12 - 16 large flour tortillas
3 - 10oz pkgs. frozen cooked chopped spinach (defrosted and all of the liquid squeezed out)
8 oz. sour cream
8 oz. mayonnaise
1 pkg. Hidden Valley Ranch Party Dip
3 green onions, finely chopped

Directions:

Mix sour cream, mayonnaise and dip mix in a large bowl.

Add defrosted and drained spinach. Get as much of the liquid out of the spinach as possible before adding to the sour cream mixture. Stir thoroughly.

Add green onions; mix well.

Thinly spread the spinach mixture onto a tortilla. Roll the tortilla up, cut the ends, and put on a plate. Continue doing this until there is no more of the spinach mixture.

Cover the plate and place the rolled up tortillas into the fridge for about 1 hour. Remove from the fridge and slice into individual pieces.

Arrange on a plate and take to your favorite potluck!

Spicy Sausage & Garbanzo Bean Soup

I enjoy making a pot of soup at the beginning of the week. It allows me to have something easy to take with my lunches to work – and gives my hubby something that he can eat during the weekdays as well. We love decadently creamy soups, but both of us are trying to lose weight right now (which is why my postings have been sporadic) and decadently creamy is not on the menu. This soup is filling and good for you.

Ingredients:

1 white onion, chopped
1 lb bulk Hot Italian Sausage
Qt. Chicken broth
3 cans garbanzo beans, rinsed and drained
1 cup water
Handful of chopped fresh cilantro
Drizzle of Olive Oil

Directions:

Drizzle olive oil in soup pan; heat. Add onions and fry until translucent.

Add sausage to onions; break up the sausage while cooking. Add a little bit of chicken broth to deglaze the pan.

Add remaining chicken broth, cup of water, garbanzo beans and cilantro. Bring to a boil. Reduce heat to a simmer and cook for 45 minutes.

Empanadas

Last night was Spanish Tapas night with my girlfriends. I made small Empanadas and served Spanish Wine with an assortment of Spanish Cheeses, a medley of grapes and Marcona Almonds. (all available at Trader Joes). My girlfriends all brought yummy finger food too. Here’s my recipe for the Empanadas.
Ingredients:

½ lb ground beef, turkey or chicken
1/3 onion, finely chopped
Handful of fresh cilantro, chopped
2 cloves garlic, minced
½ small can of Herdez salsa verde

1 tsp of cumin powder

1/2 tsp of salt

Package of Pillsbury ready pie crust
Olive oil

Egg & Water for egg wash

Directions:

Drizzle olive oil in skillet and heat; sauté onions and garlic until translucent.

Add ground meat to pan and cook through. Add cumin, salt, cilantro and salsa. Allow to cool.

Unroll the pie crust, cut into circles with cookie cutter or large mouth glass. I was able to get 6 circles out of each of the crusts. Could have gotten more had I reassembled the pieces and rolled it out again.

Place filling onto each pie crust circle. Fold circle I half and crimp edges with a fork.

Brush egg and water wash on top of each empanada. Bake on cookie sheet at 350 until golden brown. Approximately 20 – 25 minutes.

Serve with a side of the Herdez Salsa Verde for dipping, or a spoonful on top.

 

Click here for printable recipe.