Ingredient: Olive Oil

Mini Gourmet Tomato Bruschetta

Mini Gourmet Tomato Bruschetta
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Mini Gourmet Tomato Bruschetta
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Ingredients
Servings:
Instructions
  1. Cut the tomatoes into small bite size pieces and put into a medium sized bowl.
  2. Add the shallots and herbs and toss to mix.
  3. Put vinegar, oil, and agave (sugar) in a jar with a tight fitting lid. Shake to blend completely. Pour over the tomatoes and herbs and toss to blend.
  4. Add salt and pepper to taste. Toss again. Refrigerate for at least 4 hours or overnight. Serve on crostini.
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Chicken and Wild Rice Risotto

DIGITAL CAMERAI love Chicken and Wild Rice Soup. I’ve even shared my recipe for it, a beautiful thing, filled with cream and butter. As you may have noticed, my recipes are taking on a lighter healthier attitude, so I DIGITAL CAMERAdecided to see if I could wave the light and healthy magic wand and come up with something new. The result was a one pot meal that had the flavors of my decadent soup with the added benefit of less fat and a five grain rice blend for extra fiber. Oh, and it is eaten with a fork instead of a spoon.

Risotto is a wonderful dish. It is creamy, a little chewy, and very comforting. Light and healthy it is not…usually. I made a few simple changes and a new light dish was born. I started with a rice blend that I found at World Market. Made by “In Harvest,” brown and wild rice combined with red rice, sprouted brown rice and grano (pearled durum wheat) creating an interesting blend. When making risotto traditionally, the rice cooks in a good bit of butter. I opted to spray the rice blend lightly with butter non-stick cooking spray. It imparted a little flavor but mostly kept the rice from sticking to the pan (this is optional).  All told, I used one tablespoon of extra virgin olive oil to saute the vegetables and the rice. For a recipe that serves four, that’s not too bad.

Wine is used to de-glaze the pan as well as providing another layer of flavor. Whatever risotto I make, my wine of choice is dry vermouth, it’s not just for martinis anymore. DIGITAL CAMERA

Dry Vermouth has an herbacious and off dry flavor that enhances whatever it is added to. I’m currently infatuated with Trader Joe’s brand. It is imported from Italy, comes in a full liter bottle and is very reasonably priced. It’s also good on the rocks with a twist of lemon.

I had some Semi-Homemade Chicken Broth in the freezer that provided the bath that cooked the rice. The broth started as a box of chicken stock enhanced with onion, garlic, and herbs that I used to poach chicken for another dish. I strained the broth and froze it for just this kind of occasion.DIGITAL CAMERA

The chicken came from the freezer as well. Saved from a Beer Butt Chicken, it was the perfect protein addition with no effort on my part. Mama D Tip: Any time you are preparing a whole chicken using any technique, always make at least one extra. It doesn’t take any extra time and your future recipes will thank you.

Risotto is a labor of love and takes time to do it right. This version took about an hour because of the rice blend that I used…even using traditional Arborio takes a while, so factor that into your meal planning. Risotto usually has butter, cheese, and sometimes cream added to up the luscious factor. I opted for a small amount of light onion and chive cream cheese spread to give that creamy mouth feel.

All in all I deemed this recipe a success. It gave me the best of all worlds, creamy, healthy and satisfyingDIGITAL CAMERA

 

Chicken and Wild Rice Risotto
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Chicken and Wild Rice Risotto
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Ingredients
Servings:
Instructions
  1. In a large deep fry pan heat the olive oil. add the onion and cook for three minutes until the onion begins to be translucent. Add the carrot and garlic to the pan and cook for 3 minutes more.
  2. Lightly spray the rice mixture with butter flavor spray and toss to coat. Add the rice and seasonings to the pan and cook stirring often for 3 - 5 minutes. Don't let the rice brown!
  3. Carefully add the vermouth to the pan and allow to completely cook into the rice.
  4. Heat the broth to a simmer in a separate pan or use the microwave. Add the broth to the rice mixture a ladle at a time. Allow the rice to soak up the broth before adding more. continue until all the broth is incorporated. The risotto should have a little bite, almost Al Dente.
  5. Depending on the rice blend you use, you may need more or less than the quart of broth. A little water or stock can be added if needed.
  6. Add the cream cheese to the pan and stir to incorporate and allow the cheese to melt. Serve in shallow bowls.
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Marinade for Grilled Vegetables

Marinade for Grilled Vegetables
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This makes enough marinade for 2-3 pounds of vegetables. The herbs and spices you invite are strictly up to you. It would also make a great salad dressing or dipping oil for the grilled vegetables.
Marinade for Grilled Vegetables
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This makes enough marinade for 2-3 pounds of vegetables. The herbs and spices you invite are strictly up to you. It would also make a great salad dressing or dipping oil for the grilled vegetables.
Ingredients
Servings:
Instructions
  1. Combine all of the ingredients in a jar with a tight fitting lid. Shake vigorously until well blended.
  2. Place cleaned and trimmed vegetables in a zip top bag. Pour the marinade into the bag and seal completely. Marinate for at least 4 hour or overnight. Turn the bag several times to distribute the marinade evenly.
  3. When ready to grill, remove the veggies from the marinade shaking off the excess. Large vegetables can go directly on the grill. Asparagus and other slender items should go on a grill rack or wok. Save the marinade.
  4. Grill until tender crisp, basting occasionally with the reserved marinade. Cooking time will vary with the vegetable.
  5. Remove the grilled vegetables to a large platter. Drizzle with a little more of the marinade and/or a Balsamic reduction. Serve.
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Hummus with Oven Baked Whole Wheat Tortilla chips

DIGITAL CAMERAA healthy and delicious snack. Try it for your next party. Your guests will love the flavor and not realize that it’s fiber rich and healthy.

 

Hummus with Oven Baked Whole Wheat Tortilla chips
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This is the basic recipe for hummus. You can make it your own with the addition of herbs and spices. Add some raw vegetable dippers to up the health and color factor.
Servings
6
Servings
6
Hummus with Oven Baked Whole Wheat Tortilla chips
Print Recipe
This is the basic recipe for hummus. You can make it your own with the addition of herbs and spices. Add some raw vegetable dippers to up the health and color factor.
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. To Make the Chips: Cut the tortillas into wedges or strips, as you like. Spray two large baking sheets with the olive oil spray. Lay the tortilla pieces in a single layer on the sheet. spray with cooking spray and sprinkle lightly with the salt. Bake at 325 degrees for 7 minutes or so. Turn the chips over and sprinkle with a little more salt and bake another 7 minutes or so. The chips should be crisp and slightly darker brown. Cool completely and store airtight. use as you would any chip.
  2. To Roast the Garlic: Cut the top off a head of garlic (you should see the tops of the cloves). Place in the center of a piece of aluminum foil. drizzle with a little olive oil and seal in the foil. Bake at 350 degrees for 30 - 45 minutes. The cloves should look golden and the head should feel soft. Oh, and it will smell divine.
  3. In the bowl of a processor, combine the garbanzos, lemon juice, water, tahini, olive oil and the cloves of roasted garlic. Process until as smooth as you want it. Add the seasonings and process again.
  4. Taste and adjust the seasonings. If mixture is too thick add a little more water. Scoop into a bowl and cover. Chill in the refrigerator at least 3 hours or if possible over night. Serve with chips or vegetable dippers.
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Penne with Asparagus, Gorgonzola and Prosciutto

Penne with Asparagus, Gorgonzola and Prosciutto
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Servings
4
Servings
4
Penne with Asparagus, Gorgonzola and Prosciutto
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Cook pasta according to the package directions, cooking one minute less than directed. While the pasta cooks, prepare the sauce.
  2. In a large fry pan, heat the olive oil. Add the chicken pieces and brown stirring often, 3-4 minutes. Remove from the pan and set aside.
  3. Add the onions to the pan and cook for 2 minutes. Add the garlic and asparagus and cook for 3 minutes more. Remove from the pan and set aside.
  4. Add about a 1/2 cup of the broth to the pan and stir to loosen any brown bits. Add about another 3/4 cup of the broth and bring to a simmer.
  5. Add the cream cheese and stir until it melts into the broth. Add half of the gorgonzola to the pan and stir until it melts in.
  6. Return the chicken, and vegetables to the pan and stir to coat with the sauce. Cook over low heat for several minutes. Add about half of the prosciutto to the pan.
  7. Drain the pasta and add to the pan. Toss to mix everything together and cook for a minute or two. If the sauce seems too tight, add a little more chicken broth until the desired consistency.
  8. Serve in shallow bowls topped with the remaining cheese and prosciutto and a sprinkling of the toasted walnuts and a few grinds of black pepper.
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