Mushroom Risotto

This is one of my favorites…

ingredients

  • Butter/ Olive oil to coat pan
  • 8 oz mushrooms
  • 1 onion
  • 1 Clove garlic
  • 1 Cup rice
  • 1/2 Cup White Wine
  • 2 1/2 Cups Vegetable Stock
  • 1/4 Cup Parmesan Cheese

directions:

  1. Coat a large skillet pan with olive oil and butter.
  2. Saute mushrooms, onion and garlic until they start to stick to the bottom.
  3. Add rice and stir constantly for 2 minutes. (do not let the rice brown)
  4. Add  the wine and stir until its absorbed. (make sure to scrape up the good stuff from the bottom of the pan into the rice.)
  5. When the wine has been absorbed, add stock 1/2 Cup at a time until it is absorbed. Keep stirring for nearly this whole process.  [Also its really important to not add more until the last amount is gone or you’ll come to the end of your stock and your rice wont be cooked]
  6. Continue process for about 20 minutes or until rice is tender
  7. Take off heat and add butter and Parmesan and serve.

Cottage Cheese Pancakes

 

cottage cheese pancakes

(updated 3.8.13 ) 

Cottage cheese is so weird. (But so good in this not so sweet breakfast.) The salt in the cheese comes out in the cooking of these and makes whatever sweet stuff you put on top, the perfect compliment. Cooking Note: Just make sure you cook them on low or the cheese will burn.

(serving size: about 6 pancakes – which is not a lot so double it if you’re hungry.)

ingredients:

  • 1 cup cottage cheese
  • 2 tablespoons vegetable oil
  • 3 eggs, lightly beaten
  • capful of vanilla extract
  • 1/3 cup all-purpose flour
  • butter to grease pan

directions:

  1. Combine cottage cheese, oil, eggs and vanilla in a large bowl.
  2. Whisk in flour
  3. Heat a large skillet over medium heat, and coat with butter. Pour 1/3 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. [Dont let pan get too hot or the cheese curds will burn]
  4. Serve with maple syrup, cut fruit, a squeeze of lemon? lemon zest maybe? mmmm jam would be yummy. Go nuts.

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tags: breakfast, snack, appetizer, different kind of pancake

Oat Bran Muffin tops (2 kinds)

These are a great breakfast bar… or lunch… or anytime snack for a munching toddler. Heres 2 versions of the recipe.

Banana Oat Bran Muffin Tops

  • Oat Bran, 2 1/4  cup
  • Baking Powder 3 tsp
  • Maple Syrup or sugar, a little more than 1/4 cup
  • Milk, nonfat, 1 1/4 cup
  • 2 Egg white (or 1 entire Egg)
  • 2 Bananas, mashed
  • Almonds, 1/2 cup, chopped (or walnuts)
  • 1/4 cup of shreded coconut
  • Tons of cinnamon
  • vanilla

*** if the batter is runny, thicken with some flour

Combine dry ingredients in mixing bowl, blend wet ingreedinets together and mix gently with dry ingredients. Bake at 450 for 12-15 minutes for muffins or 10 minutes for muffin tops

Apple Zucchini Muffin Tops

  • 2 1/4 Cup Oat Bran
  • 1/2 Cup Almonds (crushed into a meal in food processor)
  • 3 Tsp Baking Powder
  • 1/4 Cup Maple Syrup or sugar, (maybe a little more than)
  • 1 1/4 Cup Whole Milk
  •  1 Egg
  •  1 apple & 1 small zuchini (shreaded)
  • Tons of cinnamon

*** if the batter is runny, thicken with some flour

Combine dry ingredients in mixing bowl, blend wet ingreedinets together and mix gently with dry ingredients. Bake at 450 for 12-15 minutes for muffins or 10 minutes for muffin tops.

Spring Rolls

spring rolls ++ the pear and plum

PERFECT meal for a hot summer night.

main ingredients:

  • rice vermicelli [i bought a 14 oz pack and used about 1/2 the pack for 2 people]
  • 8 rice wrappers (8.5 inch diameter)
  • 8-12 large cooked shrimp – peeled, deveined and cut in half
  • 1 1/3 tablespoons chopped fresh Thai basil [we used normal basil]
  • 3 tablespoons chopped fresh mint leaves
  • 3 tablespoons chopped fresh cilantro
  • chopped scallions
  • bean sprouts
  • shreaded carrot
  • 2 leaves lettuce, chopped [didnt use]

sauce 1 ingredients:

  • 4 teaspoons fish sauce
  • 1/4 cup water
  • 2 tablespoons fresh lime juice [didnt have lime so we used a lemon]
  • 1 clove garlic, minced
  • 2 tablespoons white sugar
  • 1/2 teaspoon garlic chili sauce

sauce 2 ingredients:

  • 3 tablespoons hoisin sauce
  • 1 teaspoon finely chopped peanuts [we used peanut butter]

directions:

  1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
  2. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place some shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
  3. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
  4. In another small bowl, mix the hoisin sauce and peanuts.
  5. Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.