Brown Rice and Pea "Risotto"

Brown Rice and Pea "Risotto"

Ingredients:

3 cups broth
2 tbsp butter
3 cloves garlic
1/2 cup white wine
3 oz cream cheese, in small pieces
1 tsp pasta/Italian seasoning
1 cup frozen peas
2/3 cup Parmesan cheese

In one pot bring broth to boil and then reduce heat to low.

In a separate pot, melt butter and then cook garlic 30 seconds.  Add rice and stir for a few minutes.  Add wine and cook until absorbed.  Add the cream cheese, broth, and seasoning.  Stir until cream cheese is melted.  Cook 40 minutes on lower heat or until rice is almost done.  Stir in the peas, adding water if needed.  Stir in the cheese.

Serve with roasted carrots and green beans.

Green Bean and Potato Salad

Green Bean and Potato Salad


Ingredients:

1 1/2 pounds red potatoes
3/4 pound fresh green beans, trimmed and snapped
1 small red onion, chopped
1 pint cherry tomatoes, halved and roasted
salt and pepper to taste

1/4 cup balsamic vinegar
2 tbsp Dijon mustard
2 tbsp fresh lemon juice
2 tbsp minced fresh rosemary
1 clove garlic, minced
1 dash Worcestershire sauce
1/2 cup extra virgin olive oil

Quarter the potatoes and place in a pot of boiling, salted water.   Cook until fork tender.  Steam the green beans.  Transfer to a large bowl, and toss with the red onion and tomatoes. Set aside.

In a medium bowl, whisk together the balsamic vinegar, mustard, lemon juice, garlic, rosemary, Worcestershire sauce and olive oil. Pour over the salad, and stir to coat. Taste and season with additional salt and pepper if needed.  Marinate several hours or preferably over night.


Based on this recipe. 

Barbacoa

Barbacoa

Ingredients:

1/3 cup apple cider vinegar
3 tbsp lime juice
3 chipotle peppers
4 cloves garlic
4 tsp cumin
2 tsp Mexican oregano
1 tsp onion powder
1 tsp dried thyme
1/2 tsp allspice
1/2 tsp cloves
3/4 cup chicken broth
3 bay leaves
3-4 lbs roast
2 cans black beans, rinsed
1 can corn

Combine first 10 ingredients in a food processor and process until smooth.  Pour into slow cooker add the broth and bay leaves.  Toss meat to coat.  Add the black beans and corn.  Cook on high 6 hours. 

Based on these two recipes.

Slow Cooker Kung Pao Chicken

Slow Cooker Kung Pao Chicken

Ingredients:

1/4 cup white wine
1/4 cup soy sauce
1/2 cup chicken brith
2 tbsp sesame oil
1 tsp hot chile paste
1 tbsp rice vinegar
1 tbsp brown sugar
1 tablespoon chopped garlic
1 lb chicken breasts
1 cup frozen edemame
2 cups frozen broccoli
2 tablespoons cornstarch, dissolved in 2 tablespoons water

Combine wine through garlic in bottom of the slow cooker.  Toss chicken to coat.  Add the edemame.  Cook on high 3-4 hours.  Add the broccoli for the last hour.  Stir in cornstarch at the end.

Serve over brown rice.

Adapted from this recipe.

Light Baked Shrimp Scampi

Light Baked Shrimp Scampi

Ingredients:

3 tbsp butter
1 tablespoon chopped garlic
1/2 cup white wine
2 tablespoons prepared Dijon-style mustard
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh rosemary
1 package frozen shrimp


Preheat oven to 450 degrees F (230 degrees C).

In a small saucepan over medium heat, melt the butter, add the garlic, stir for 1 minute.  Add the wine, mustard, lemon juice, and rosemary.  Heat through.

Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.

Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque. 

Based on this recipe.  

The Mighty Cheese Cracker

The Mighty Cheese Cracker

Ingredients (yields 2 baking trays):

1 cup (125 g) whole wheat pastry flour
1/2 tsp fine sea salt
1/4-1/2 tsp ground chipotle chiles
3 1/2 tablespoons (50 g) cold butter
2/3 cup (150 g) sharp Cheddar cheese
4-5 tbsp ice cold water

Grate the cheese. Add flour, salt and ground chipotle into the bowl of your food processor and pulse a couple of times.

Cut the cold butter into small cubes and add them to the dry ingredients using the pulse function four or five times until you can spot no butter pieces that are larger than small peas.

Add the grated cheese and pulse again until well incorporated.

Lastly add 4 to 5 tablespoons of water and pulse again. The dough will start to come together in large lumps.

Dump onto the worktop and quickly knead together into a ball, then form into a disc and wrap into foil or cling film. Chill for 30 to 60 minutes.

Preheat the oven to 350 degrees.

Line a baking she with parchment paper. Slightly flour the worktop and the dough, then roll out the dough with a rolling pin, about the same thickness as cut-out cookies. Cut out shapes in small, nibbling size using cookie cutters or use a pie cutter to cut the cracker dough into small rectangles and transfer to the baking sheet.

Bake on middle level for 11 to 14 minutes or until the crackers have gained a nice golden brown color (don't let them get too brown or they will develop an unpleasant burnt taste).

Take crackers out of the oven and let slide onto a wire rack to cool off completely.

Store in an airtight container for a couple of days, yet they are best eaten on the day baked.

Based on this recipe.

Kathy's Delicious Slow Cooker Chicken

Kathy's Delicious Whole Slow Cooker Chicken

INGREDIENTS:

1 lb chicken breasts
1/2 cup chicken broth
1/3 cup soy sauce
1/4 cup honey
1 teaspoon Worcestershire sauce
2 teaspoons balsamic vinegar
2 teaspoons lemon juice
1 teaspoon sesame oil
2 tablespoons minced garlic

DIRECTIONS:

Place chicken inside the slow cooker.

In a bowl, stir together the chicken broth, soy sauce, olive oil, honey, Worcestershire sauce, balsamic vinegar, lemon juice, sesame oil, and minced garlic. Pour mixture over chicken, and cover.

Cook chicken on low for 4 hours.

Remove chicken and thicken sauce with corn starch.

Served with roasted carrots and brown rice.  



From here.