Risotto

My mom and Grandma used to make risotto (they probably still do) every once in a while. The best is when you use saffron, but saffron is the most expensive spice in the world, I believe, so Betty Crocker has a recipe without it and it is still delicious.

Risotto

Cooks for about 25-30 minutes total

-1 tablespoon butter

-2 tablespoons olive oil
-1 small onion sliced (I always omit this)
-1 tablespoon parsley (I use dried, but fresh is ok too)
-1 cup uncooked rice (I use brown rice)
-1/2 cup dry white wine or chicken broth (dry is best, like chardonnay or vionier, but any white wine will work, as I've even used Riesling, it just changes the flavor)
-2-3 cups chicken broth (2 cups in a can, so I sometimes add some extra wine instead of that 3rd cup of chicken broth so I don't have a leftover cup of broth)
-1/2 cup grated or shredded Parmesan cheese
-1/4 teaspoon pepper

Optional: (one or more of the following)
-1 cup of cooked peas
-1 cup cooked carrots
-1 cup cooked corn

1. In a large saucepan, heat butter and oil over medium-high heat until butter is melted. Cook onion and parsley in oil mixture about 5 minutes, stirring frequently until onion is tender.

2. Stir in rice. Cook, stirring occasionally, until edges of kernels are translucent. Stir in wine. Cook about 3 minutes, stirring constantly, until wine is absorbed. (I don't always stir constantly, it cooks faster if you do, but if you are preparing other things, not stirring just makes it take longer).

4. Reduce heat to medium (or keep it at medium high if you want it to cook faster). Stir in 1 cup of the broth. Cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Repeat, adding another cup of broth. Stir in remaining 1 cup broth or the extra half cup of wine. Cook about 8 minutes, stirring frequently, until rice is just tender and mixture is creamy. There will be a small amount of liquid left, but it will be mostly creamy. If it dries out, you've cooked it too long.

5. Stir in cheese and pepper and any cooked vegetables you want to add.

Risotto can be eaten just with the vegetables added to it, or you can cook up a kielbasa in slices and serve with the risotto. I use turkey kielbasa or bratwursts.

Some of my pictures won't upload, so two pictures is all I can do right now. :)

Macaroni and Cheese

One of my favorites! :)


Mac and Cheese
Ingredients:
-2 c. Large elbow Macaroni 
-3 tablespoons All Purpose Flour
-1/2 tsp salt
-2 c. shredded cheese
-3 tablespoons butter or margarine
-1 can evaporated nonfat milk
-1 tsp lemon pepper
-set aside 1/2- 3/4 c. shredded cheese 


1. Cook macaroni in boiling water until tender but not too done. Tip #1: I use whatever pasta I have. Sometimes that means I have a few spaghetti noodles in the macaroni. I prefer "Sea shells" myself. This means that you might have to add more/or less pasta depending on how big the pasta is. 
2. In a medium saucepan, on medium heat, melt butter, then blend in flour. Add salt.
3. Slowly stir in evaporated milk until mixture is fluid but thick. Tip#2: I add small amounts of the milk and stir slowly, but well. Making sure not to miss an area, so side to side then up and down. If you don't stir you will have lumps, but really this won't make a huge difference. No one will see the lumps.
4. Add pepper and cheese to sauce. Stir until cheese melts. Tip#3: I use whatever cheese I have at the time. But usually this means a few different types. So last time I made it with 1 c. medium cheddar cheese, 1/2 c. mozzarella cheese, and 1/2 c. sharp cheddar cheese. It adds a little different flavor if you use several different cheeses. 
5. Mix macaroni and sauce together in a 1-1/2 quart baking dish. Top with cheese that was set aside. 
6. Bake at 350 for about 20 minutes, or until cheese is melted and bubbly on top. 

::Pictures::

Step 2: Flour, butter and salt mixture. It is very thick.

Before the oven!

Cooked and ready to eat!

Chicken Chow Mein in the crockpot

Here is another Betty Crocker special that you can make in the crock pot.

Chicken Chow Mein
Prep: 10 min Cook: 8 hr 15 min 4 servings

8 boneless skinless chicken thighs (about 1 1/2 lbs)
1 tablespoon vegetable oil
2 medium carrots, sliced diagonally (1 cup)
2 medium stalks celery, coarsely chopped (1 cup)
1 medium onion, chopped (1 cup) * I always omit onion since I don't like it.
2 garlic cloves, finely chopped (I put just a teaspoon of minced garlic)
1 can (8 oz) water chestnuts, drained
1 cup chicken broth
2 tablespoons soy sauce
1/2 teaspoon finely chopped gingerroot
2 tablespoons cornstarch
3 tablespooons cold water
1 cup sliced fresh mushrooms (I omitted these)
1 cup snow pea pods
Chow mein noodles if desired

1. Remove fat from the chicken. Cut chicken into 1 inch pieces. In 10 inch skillet, heat oil over medium high heat. Cook chicken in oil about 5 minutes, turning once, until brown.
2. In a 3 1/2 to 6 quart slow cooker, place carrots, celery, onion, garlic, and water chestnuts. Add chicken. In small bowl, mix broth, soy sauce and gingerroot; pour over chicken.
3. Cover and cook on low heat setting 6 to 8 hours.
4. In a small bowl, mix cornstarch and water until smooth; stir into chicken mixture. Stir in mushrooms and pea pods. Increase heat setting to High. Cover and cook 15 minutes. Serve over noodles or rice.

1 serving: 255 calories.

Eggplant Parmigiana

For my first post, here is the recipe for Eggplant Parmigiana courtesy of Betty Crocker and a few of my changes. Eggplant Parmigiana was inspired by extra eggplant from my father-in-law. It is actually really delicious!

Prep: 1hr 5 min Cook: 10 min Bake: 25 min 6 servings (or 4 if you have a husband who eats a serving and a half at each sitting).
2 cups Italian tomato sauce
2 small unpeeled eggplant (I peeled mine and liked them that way)
1 large egg
2 tablespoons water
2/3 cup dry bread crumbs
1/3 cup Parmesan cheese (I used the stuff from the can, or you can use grated)
1/4 cup olive or vegetable oil
2 cups shredded mozzarella cheese (8 ounces)

1. Make tomato sauce or get your jar of sauce out.
2. Heat oven to 350.
3. Peel eggplant if desired. Cut eggplants into 1/4 inch slices. In shallow dish, mix egg and water. In another shallow dish, mix bread crumbs and Parmesan cheese. Dip eggplant into egg mixture, then coat with bread crumb mixture.
4. In a skillet, heat oil over medium heat. Cook half of the eggplant at a time in oil about 5 minutes, turning once, until light brown; drain on paper towels. Repeat with remaining eggplant, adding 1 or 2 tablespoons oil if necessary (I found it sucked up the oil fast).
5. In ungreased 11 x 7 inch glass baking dish, place half o fthe eggplant, overlapping slices slightly. Spoon half of the sauce over eggplant. Sprinkle with 1 cup of the mozzarella cheese. Repeat with remaining eggplant, sauce and cheese.
6. Bake uncovered about 25 minutes or until sauce is bubbly and cheese is light brown.

Calories: 410 per serving


Enjoy!