The following recipe is from Cooking Light and is very, very good! Risotto consists of a lot of stirring so you have to constantly watch your pot otherwise the risotto will burn. This dinner goes perfect with garlic bread & a nice glass of wine!
Ingredients:
3 Tbsp balsamic vinegar
4 1/2 cups fat-free, less-sodium chicken broth
2 Tbsp extra virgin olive oil, divided
2 cups chopped leek
1 1/2 cups Arborio rice or other medium-grain rice
1/3 cup dry white wine
1/4 cup half-and-half
1 tsp salt
1/4 tsp freshly ground black pepper
1 cup halved grape tomatoes
1/4 cup chopped fresh basil
5 oz fresh mozzarella cheese, finely diced
Place vinegar in a small, heavy saucepan; bring to a boil over medium heat
Cook until slightly syrupy and reduced to 1 tablespoon (about 4 minutes); set aside
Bring the broth to a simmer in a medium saucepan (do not boil); keep warm
Heat 1 Tbsp oil in a large saucepan over medium-high heat
Add leek; sauté 3 minutes or until tender
Add rice; cook 2 minutes, stirring constantly
Stir in wine, and cook 1 minute or until the liquid is nearly absorbed, stirring constantly
Stir in 1 cup broth; cook 5 minutes or until the liquid is nearly absorbed, stirring constantly Reduce heat to medium
Add the remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total)
Stir in half-and-half, salt, and pepper; cook 2 minutes
Remove from heat; stir in tomatoes, basil, and cheese
Place about 1 cup risotto evenly into 6 shallow serving bowls, and drizzle each with 1/2 teaspoon balsamic syrup and 1/2 teaspoon olive oil
Yield:
6 servings (serving size: about 1 cup)
Nutritional Information:
CALORIES 378(29% from fat); FAT 12.1g (sat 5.2g,mono 4.1g,poly 1g); IRON 1.3mg; CHOLESTEROL 24mg; CALCIUM 178mg; CARBOHYDRATE 51.6g; SODIUM 777mg; PROTEIN 13.2g; FIBER 1.6g
Sunday, August 24, 2008
Sunday, August 17, 2008
Banana Bread
This recipe is very easy and the banana bread goes perfectly with your morning cup of coffee - yum!
Ingredients:
1 cup granulated sugar
8 Tbsp (1 stick) unsalted butter, room temperature*
2 large eggs
3 ripe bananas
1 Tbsp milk
1 tsp ground cinnamon
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt*
Preheat the oven to 325º
Butter a 9 x 5 x 3 inch loaf pan
Cream the sugar and butter in a large mixing bowl until light and fluffy
Add the eggs one at a time, beating well after each addition
In a small bowl, mash the bananas with a fork
Mix in the milk & cinnamon
In another bowl, mix together the flour, baking powder, baking soda & salt
Add the banana mixture to the creamed mixture & stir until combined
Add dry ingredients, mixing just until flour disappears
Pour batter into prepared pan & bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean
Set aside to cool on a rack for 15 mins
Remove bread from pan, invert onto rack and cool completely before slicing
*I didn't realize that I was out of unsalted butter, so I used salted butter instead & omitted the 1 tsp of salt - my banana bread turned out wonderfully!
Ingredients:
1 cup granulated sugar
8 Tbsp (1 stick) unsalted butter, room temperature*
2 large eggs
3 ripe bananas
1 Tbsp milk
1 tsp ground cinnamon
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt*
Preheat the oven to 325º
Butter a 9 x 5 x 3 inch loaf pan
Cream the sugar and butter in a large mixing bowl until light and fluffy
Add the eggs one at a time, beating well after each addition
In a small bowl, mash the bananas with a fork
Mix in the milk & cinnamon
In another bowl, mix together the flour, baking powder, baking soda & salt
Add the banana mixture to the creamed mixture & stir until combined
Add dry ingredients, mixing just until flour disappears
Pour batter into prepared pan & bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean
Set aside to cool on a rack for 15 mins
Remove bread from pan, invert onto rack and cool completely before slicing
*I didn't realize that I was out of unsalted butter, so I used salted butter instead & omitted the 1 tsp of salt - my banana bread turned out wonderfully!
Thursday, August 14, 2008
Roasted Garlic & Cherry Tomatoes Pasta
Regardless of what you may think, this recipe isn't too garlicly. The roasted garlic doesn't come across as strong as minced or chopped garlic - and no 16 cloves of garlic is not too much!
Ingredients:
2 lbs cherry tomatoes, halved
16 garlic cloves, peeled
1/2 cup extra virgin olive oil
1/4 tsp crushed red pepper flakes
1/2 tsp salt
1/4 tsp black pepper
1 lb dried pasta (spaghetti recommended)
1 handful torn, fresh basil leaves
Preheat oven to 400º
Arrange tomato halves & garlic cloves so that they fit snugly in an over tray or ovenproof pan
Drizzle with olive oil & sprinkle with red pepper flakes, salt, & pepper
Roast until garlic is soft & golden, about 25 mins
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite
Drain
Return pasta with tomatoes & garlic to the warm pasta pot
Toss well to coat
Sprinkle with basil
Serve immediately
Servings: 4
Ingredients:
2 lbs cherry tomatoes, halved
16 garlic cloves, peeled
1/2 cup extra virgin olive oil
1/4 tsp crushed red pepper flakes
1/2 tsp salt
1/4 tsp black pepper
1 lb dried pasta (spaghetti recommended)
1 handful torn, fresh basil leaves
Preheat oven to 400º
Arrange tomato halves & garlic cloves so that they fit snugly in an over tray or ovenproof pan
Drizzle with olive oil & sprinkle with red pepper flakes, salt, & pepper
Roast until garlic is soft & golden, about 25 mins
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite
Drain
Return pasta with tomatoes & garlic to the warm pasta pot
Toss well to coat
Sprinkle with basil
Serve immediately
Servings: 4
Monday, August 4, 2008
Herb-Ox Skillet Pasta Primavera
Ingredients:
4 cups water
4 tsp Herb-ox chicken flavored bouillon
8 oz uncooked spaghetti or linguine noodles
1 green pepper, chopped
1 small onion, chopped
2 - 3 cloves garlic, minced
1 head broccoli
2 - 3 carrots, chopped
1 Tbsp butter
2 Tbsp flour
1/4 tsp ground pepper
12 oz can evaporated skim milk
shredded Parmesan cheese
In a large, deep skillet, bring water & bouillon to a boil
Add pasta & cook as package directs
During the last 5 mins of cooking the pasta, add the vegetables
Cook until vegetables are crisp-tender
Drain pasta & vegetables; set aside
In the same skillet, melt butter
Stir in flour & pepper
Whisk evaporated milk all at once
Cook & stir over medium heat until thickened & bubbly
Return pasta & vegetables to skillet
Season with Parmesan cheese
4 cups water
4 tsp Herb-ox chicken flavored bouillon
8 oz uncooked spaghetti or linguine noodles
1 green pepper, chopped
1 small onion, chopped
2 - 3 cloves garlic, minced
1 head broccoli
2 - 3 carrots, chopped
1 Tbsp butter
2 Tbsp flour
1/4 tsp ground pepper
12 oz can evaporated skim milk
shredded Parmesan cheese
In a large, deep skillet, bring water & bouillon to a boil
Add pasta & cook as package directs
During the last 5 mins of cooking the pasta, add the vegetables
Cook until vegetables are crisp-tender
Drain pasta & vegetables; set aside
In the same skillet, melt butter
Stir in flour & pepper
Whisk evaporated milk all at once
Cook & stir over medium heat until thickened & bubbly
Return pasta & vegetables to skillet
Season with Parmesan cheese
Thursday, July 31, 2008
Chicken Breasts & Stuffing Hot Dish
This is one of the quickest and easiest homemade meals to make. It's basically just mixing up a bunch of stuff and putting it in the oven - makes the perfect weeknight dinner!
Ingredients:
2 boneless, skinless chicken breasts
4 - 5 pieces of sliced Swiss cheese
1 small can cream of chicken soup
1/3 can white wine (use cream of chicken soup can to measure)
1 package Stove Top Stuffing
Preheat oven to 350°
Place chicken in a 8" X 8" greased pan
Cover chicken with cheese
Mix together cream of chicken soup & white wine
Stir Stove Top Stuffing into soup mixture until moist
Spoon mixture over chicken and cheese covering well
Cover pan with foil & bake for 1 hr 15 mins or until chicken is cooked thoroughly
Ingredients:
2 boneless, skinless chicken breasts
4 - 5 pieces of sliced Swiss cheese
1 small can cream of chicken soup
1/3 can white wine (use cream of chicken soup can to measure)
1 package Stove Top Stuffing
Preheat oven to 350°
Place chicken in a 8" X 8" greased pan
Cover chicken with cheese
Mix together cream of chicken soup & white wine
Stir Stove Top Stuffing into soup mixture until moist
Spoon mixture over chicken and cheese covering well
Cover pan with foil & bake for 1 hr 15 mins or until chicken is cooked thoroughly
Sunday, July 27, 2008
Tater Tot Hot Dish
Ingredients:
2 lbs tater tots
1 lb ground beef
1/2 onion
3 - 4 garlic cloves, crushed or minced
2 cans (smaller ones) cream of potato soup
1 lg package frozen CA blend veggies
Brown ground beef with onion & garlic cloves
Pour beef mixture into a greased 9" X 13" pan
Top with frozen vegetables
Pour soup over vegetables & beef mixture
Top with tater tots
Bake uncovered at 350º for 1 hour or until hot completely through
2 lbs tater tots
1 lb ground beef
1/2 onion
3 - 4 garlic cloves, crushed or minced
2 cans (smaller ones) cream of potato soup
1 lg package frozen CA blend veggies
Brown ground beef with onion & garlic cloves
Pour beef mixture into a greased 9" X 13" pan
Top with frozen vegetables
Pour soup over vegetables & beef mixture
Top with tater tots
Bake uncovered at 350º for 1 hour or until hot completely through
Tuesday, July 22, 2008
Lasagna
Ingredients:
12 oz ground beef, pork, pork sausage, or Italian sausage
1 cup chopped onion (1 large)
2 - 4 cloves of garlic, minced
1 can tomatoes, cut up (7 1/2 oz can)
1 can tomato sauce (8 oz)
1 can tomato paste (6 oz)
2 tsp dried basil
1 tsp dried oregano
1/4 tsp pepper
6 dried lasagna noodles
1 beaten egg
15 oz container ricotta cheese
1/4 cup Parmesan cheese
6 oz shredded mozzarella cheese
For sauce, in a medium saucepan cook the meat, onion, & garlic until the meat is brown; drain fat
Stir in undrained tomatoes, tomato sauce, tomato paste, basil, oregano, & pepper
Bring to boiling; reduce heat
Cover & simmer 15 mins; stirring occasionally
Meanwhile, cook noodles for 10 - 12 mins or until tender but still firm
Drain noodles; rinse with cold water, drain well
For filling, combine egg, ricotta cheese, & Parmesan cheese
Layer half the cooked noodles in a 2 quart rectangular baking dish
Spread with half of the filling, top with half of the meat mixture, add half of the mozzarella cheese
Repeat layers
Bake at 375º for 30 - 35 mins or until heated through
Let stand for 10 mins before serving
Yield: 8 servings
12 oz ground beef, pork, pork sausage, or Italian sausage
1 cup chopped onion (1 large)
2 - 4 cloves of garlic, minced
1 can tomatoes, cut up (7 1/2 oz can)
1 can tomato sauce (8 oz)
1 can tomato paste (6 oz)
2 tsp dried basil
1 tsp dried oregano
1/4 tsp pepper
6 dried lasagna noodles
1 beaten egg
15 oz container ricotta cheese
1/4 cup Parmesan cheese
6 oz shredded mozzarella cheese
For sauce, in a medium saucepan cook the meat, onion, & garlic until the meat is brown; drain fat
Stir in undrained tomatoes, tomato sauce, tomato paste, basil, oregano, & pepper
Bring to boiling; reduce heat
Cover & simmer 15 mins; stirring occasionally
Meanwhile, cook noodles for 10 - 12 mins or until tender but still firm
Drain noodles; rinse with cold water, drain well
For filling, combine egg, ricotta cheese, & Parmesan cheese
Layer half the cooked noodles in a 2 quart rectangular baking dish
Spread with half of the filling, top with half of the meat mixture, add half of the mozzarella cheese
Repeat layers
Bake at 375º for 30 - 35 mins or until heated through
Let stand for 10 mins before serving
Yield: 8 servings
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