Coat a large skillet pan with olive oil and butter.
Saute mushrooms, onion and garlic until they start to stick to the bottom.
Add rice and stir constantly for 2 minutes. (do not let the rice brown)
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.)
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]
Continue process for about 20 minutes or until rice is tender
Take off heat and add butter and Parmesan and serve.
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.)
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
Combine cottage cheese, oil, eggs and vanilla in a large bowl.
Whisk in flour
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]
Serve with maple syrup, cut fruit, a squeeze of lemon? lemon zest maybe? mmmm jam would be yummy. Go nuts.
tags: breakfast, snack, appetizer, different kind of pancake
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
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]
Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
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.
In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
In another small bowl, mix the hoisin sauce and peanuts.
Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
I heart zucchini bread. One of the best days of every summer is the day when I remember that I can make really yummy bread with all that extra zucchini (instead of yet another vegetarian side dish). I mean, I love vegetables but I REALLY love breakfast breads.
3 Cups all-purpose Flour
1 teaspoon Salt
1 teaspoon Baking Soda
1 teaspoon Baking Powder
3 teaspoons ground Cinnamon
3/4 Cups Vegetable Oil
1 .5 Cups Sugar (Note to self: This is the perfect amount. Don’t alter it.)
3 teaspoons Vanilla Extract
2 C grated Zucchini
1 C chopped Walnuts
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking soda, baking powder, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. (yea, right.)