From "Everyday Pasta" by Giada De Laurentiis
This is Shalise's favorite side dish.
4 thin slices prosciutto
3 cups reduced sodium chicken broth
12 asparagus spears, cut diagonally into 1 inch pieces.
2 Tbsp. olive oil
1 shallot, finely chopped
3/4 cup Arborio rice
3/4 cup champagne
1/4 cup grated asiago cheese
1/4 tsp. salt
1/2 tsp. ground black pepper
1. Preheat over to 450 degrees. Place the prosciutto slices on a lightly greased baking sheet. Bake until the prosciutto slices are almost completly crisp, 6 to 8 minutes. The slices will crisp up even more as they cool. Set aside.
2. In a medium saucepan, bring chicken broth to boil. Reduce the heat and simmer the broth. Blanch asparagus in the chicken broth for 2 minutes. Remove the asparagus with slotted spoon, Set the asparagus aside and keep the chicken broth at a low simmer.
3. In another medium saucepan, heat olive oil on medium heat. Add the shallot and cook until tender, about 3 minutes. Add the arborio rice and stir to coat. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the champagne and simmer until the champagne has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed by the rice, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite, and the mixture is creamy, about 20 minutes total. Remove from the heat.
4. Gently stir in the asparagus, the asiago cheese, salt and pepper. Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto into smaller pieces over the risotto.
Sunday, February 7, 2010
Chewy Granola Bars
From makeandtakes.com
2-1/2 cups oats
1/2 cup rice krispies
1/4 cup coconut
1/2 cup mini chocolate chips
1/2 cup brown sugar
1/2 tsp. salt
1/2 cup butter, softened (we use Brummel and Brown)
1/4 cup honey
1/2 tsp. vanilla
1. Add all ingredients and mix together until combined. Press into a square 8X8 inch pan (lined with parchment paper). Bake at 350 degrees for 18-20 minutes. Cool for 10 minutes. Score into bars. Let it set completely and then cut into bars. For thinner bars, press mix into 9X13 inch pan. Makes 8 thick bars or 16 thinner bars.
Try with different ingredients like mini-M&Ms or peanut butter.
2-1/2 cups oats
1/2 cup rice krispies
1/4 cup coconut
1/2 cup mini chocolate chips
1/2 cup brown sugar
1/2 tsp. salt
1/2 cup butter, softened (we use Brummel and Brown)
1/4 cup honey
1/2 tsp. vanilla
1. Add all ingredients and mix together until combined. Press into a square 8X8 inch pan (lined with parchment paper). Bake at 350 degrees for 18-20 minutes. Cool for 10 minutes. Score into bars. Let it set completely and then cut into bars. For thinner bars, press mix into 9X13 inch pan. Makes 8 thick bars or 16 thinner bars.
Try with different ingredients like mini-M&Ms or peanut butter.
Zesty Basmati Rice with Cinnamon and Cumin
From "Clean Food" by Terry Walters
1-1/2 cups brown basmati rice
3 cups vegetable stock
1 cinnamon stick
1/2 tsp. ground cumin
1/4 tsp. sea salt
zest of 1 orange
1 Tbsp. toasted sesame oil
1/2 cup toasted cashew pieces
1/2 cup fresh parsley, chopped
1. Soak rice for 1 hour in bowl with enough water to cover. Drain and put in large pot with vegetable stock, cinnamon stick, cumin, salt and orange zest. Bring to boil, cover, reduce heat and simmer until all liquid is absorbed (about 25 minutes).
2. Remove from heat and discard cinnamon stick. Fluff with fork, toss with sesame oil, cashews, and parsley. Serve immediately.
1-1/2 cups brown basmati rice
3 cups vegetable stock
1 cinnamon stick
1/2 tsp. ground cumin
1/4 tsp. sea salt
zest of 1 orange
1 Tbsp. toasted sesame oil
1/2 cup toasted cashew pieces
1/2 cup fresh parsley, chopped
1. Soak rice for 1 hour in bowl with enough water to cover. Drain and put in large pot with vegetable stock, cinnamon stick, cumin, salt and orange zest. Bring to boil, cover, reduce heat and simmer until all liquid is absorbed (about 25 minutes).
2. Remove from heat and discard cinnamon stick. Fluff with fork, toss with sesame oil, cashews, and parsley. Serve immediately.
Spicy Tai Tempeh with Cashews
From "Clean Food" by Terry Walters.
This goes great with Zesty Basmati Rice.
8 oz. package tempeh
1 Tbsp. extra virgin olive oil
1 red onion, diced
1 roasted red bell pepper, diced
1 cup toasted cashews, chopped
1 Tbsp. roasted red chili paste
2 Tbsp. maple syrup
2 tsp. tamari
1/3 cup water
4 scallions, finely chopped
1. Cut tempeh into large chunks and steap for 8 minutes. Remove from heat and set aside until cool enough to handle.
2. In large skillet, saute onion in olive oil over medium heat. Crumble chunks of tempeh directly into skillet. Add roased red pepper and cashews and saute for 5 minutes.
3. In a small bowl, whisk together chili paste, syrup, tamari, and water. Pour over tempeh, and saute another minute to combine flavors. Remove from heat, top with chopped scallions and serve.
This goes great with Zesty Basmati Rice.
8 oz. package tempeh
1 Tbsp. extra virgin olive oil
1 red onion, diced
1 roasted red bell pepper, diced
1 cup toasted cashews, chopped
1 Tbsp. roasted red chili paste
2 Tbsp. maple syrup
2 tsp. tamari
1/3 cup water
4 scallions, finely chopped
1. Cut tempeh into large chunks and steap for 8 minutes. Remove from heat and set aside until cool enough to handle.
2. In large skillet, saute onion in olive oil over medium heat. Crumble chunks of tempeh directly into skillet. Add roased red pepper and cashews and saute for 5 minutes.
3. In a small bowl, whisk together chili paste, syrup, tamari, and water. Pour over tempeh, and saute another minute to combine flavors. Remove from heat, top with chopped scallions and serve.
Breakfast Scramble with Orzo, Pancetta, and Asparagus
From "Everyday Pasta" by Giada De Laurentiis
1/2 cup orzo
10 large eggs
1/2 tsp. salt
1/4 tsp. ground black pepper
2 oz. smoked mozzarella, cut into 1/2 inch cubes
2 Tbsp. fresh basil, thinly sliced
2 Tbsp. extra virgin olive oil
4 oz. pancetta or bacon, coarsly chopped
1/2 cup onion chopped
10 thin asparagus stalks, trimmed and cut crosswise into 1/2 inch pieces
1. Bring large saucepan of salted water to boil. Add the orzo and cook until al dente, stirring occasionally, about 5 minutes. Drain the orzo.
2. Whish the eggs, salt, and pepper in a medium bowl to blend. Stir in the cheese and basil. Set aside.
3. Heat olive oil in large saucepan over medium heat. Add the pancetta and saute until crisp, about 5 minutes. Add the onion and saute until tender, about 2 minutes. Add the asparagus and saute until crisp-tender, about 2 minutes. Add the orzo and stir to coat.
4. Add the egg mixture. Using a rubber spatula, stir the mixture until eggs are softly set, about 4 minutes.
5. Transfer the egg mixture to a serving bowl and serve.
1/2 cup orzo
10 large eggs
1/2 tsp. salt
1/4 tsp. ground black pepper
2 oz. smoked mozzarella, cut into 1/2 inch cubes
2 Tbsp. fresh basil, thinly sliced
2 Tbsp. extra virgin olive oil
4 oz. pancetta or bacon, coarsly chopped
1/2 cup onion chopped
10 thin asparagus stalks, trimmed and cut crosswise into 1/2 inch pieces
1. Bring large saucepan of salted water to boil. Add the orzo and cook until al dente, stirring occasionally, about 5 minutes. Drain the orzo.
2. Whish the eggs, salt, and pepper in a medium bowl to blend. Stir in the cheese and basil. Set aside.
3. Heat olive oil in large saucepan over medium heat. Add the pancetta and saute until crisp, about 5 minutes. Add the onion and saute until tender, about 2 minutes. Add the asparagus and saute until crisp-tender, about 2 minutes. Add the orzo and stir to coat.
4. Add the egg mixture. Using a rubber spatula, stir the mixture until eggs are softly set, about 4 minutes.
5. Transfer the egg mixture to a serving bowl and serve.
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