Tomato Risotto with Portabella Mushrooms

Tomato Risotto with Portabella Mushrooms

by | Feb 10, 2014 | Recipes

Tomato Risotto with Portabella Mushrooms

Prep time:  
Cook time:  
Total time:  
 
Serves: 4
 
Nutritional analysis per serving: Calories: 420, Fat: 11g, Saturated Fat: 5g, Trans Fat: 0g, Cholesterol: 20mg, Sodium: 960mg, Potassium: 1265mg, Carbohydrates: 67g, Fiber: 6g, Sugar: 10g, Protein: 15g, Vitamin A: 35%, Vitamin C: 25%, Calcium: 15%, Iron: 15%
Ingredients
  • 2 TBSP. BUTTER
  • 1 CUP ARBORIO OR SHORT GRAIN RICE
  • 1 TEASPOON MINCED GARLIC
  • 2 LARGE SHALLOTS, PEELED AND THINLY SLICED
  • 1 TSP. DRIED BASIL
  • 4 CUPS VEGETABLE STOCK OR REDUCED-SODIUM BROTH, WARMED
  • 1 (8-OZ.) CAN TOMATO SAUCE
  • ⅓ CUP WHITE WINE
  • ¼ CUP SUN-DRIED TOMATOES, DRAINED AND MINCED
  • ¼ CUP SHREDDED PARMESAN CHEESE, PLUS EXTRA FOR TOPPING
  • 4 SMALL PORTABELLA MUSHROOMS
 
Instructions
  1. MELT BUTTER IN A LARGE SKILLET OVER MEDIUM HEAT; STIR IN RICE, GARLIC AND SHALLOTS.
  2. COOK FOR 10 MINUTES OR UNTIL VEGETABLES ARE SOFT; STIR IN BASIL.
  3. REDUCE HEAT TO LOW AND STIR IN STOCK, ⅔ CUP AT A TIME, COOKING AND STIRRING UNTIL STOCK IS ABSORBED BEFORE ADDING MORE TO SKILLET.
  4. STIR IN TOMATO SAUCE, WINE AND SUN-DRIED TOMATOES; COOK OVER MEDIUM-HIGH HEAT, STIRRING FREQUENTLY, UNTIL EXCESS LIQUID HAS COOKED OFF AND RICE IS THICK; STIR IN PARMESAN.
  5. MEANWHILE, WHILE RICE IS COOKING, GRILL OR BROIL MUSHROOMS.
  6. PLACE SPOONFULS OF RISOTTO INSIDE EACH MUSHROOM AND SPRINKLE WITH ADDITIONAL PARMESAN, IF DESIRED.
 
 
 
 
 
 


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Winter Tomato Quiche

Winter Tomato Quiche

by | Feb 10, 2014 | Recipes

Winter Tomato Quiche

Serves: 6-8
 
You can make a tomato quiche off-season using canned tomatoes for a rich tomato sauce that you blend with the custard filling. When tomatoes are in season I use the same filling but line the tart shell with sliced tomatoes.
Ingredients
  • SALT TO TASTE
  • 1 SPRIG FRESH BASIL OR ROSEMARY
  • 1 TEASPOON FRESH THYME LEAVES OR ½ TEASPOON DRIED THYME
  • FRESHLY GROUND PEPPER
  • 2 EGGS
  • 2 EGG YOLKS
  • ¾ CUP LOW-FAT (2 PERCENT) MILK
  • 2 OUNCES GRUYÈRE CHEESE, GRATED (1/2 CUP, TIGHTLY PACKED)
  • 1 OUNCE PARMESAN CHEESE, GRATED (1/4 CUP, TIGHTLY PACKED)
 
Instructions
  1. ROLL OUT THE CRUST AND LINE A 9- OR 10-INCH TART PAN. REFRIGERATE UNCOVERED (PLACE IN FREEZER IF USING THE YEASTED CRUST) WHILE YOU MAKE THE FILLING.
  2. HEAT THE OLIVE OIL OVER MEDIUM HEAT IN A WIDE, HEAVY SAUCEPAN AND ADD THE ONION. COOK, STIRRING, UNTIL IT BEGINS TO SOFTEN, 2 TO 3 MINUTES. ADD A PINCH OF SALT AND CONTINUE TO COOK, STIRRING OFTEN, UNTIL TENDER, ABOUT 5 MINUTES. MEANWHILE PULSE THE TOMATOES IN A FOOD PROCESSOR FITTED WITH THE STEEL BLADE OR IN A MINI-PROCESSOR.
  3. ADD THE GARLIC TO THE ONIONS AND COOK, STIRRING, UNTIL FRAGRANT, ABOUT 30 SECONDS. ADD TO THE CANNED TOMATOES AND TURN UP THE HEAT SLIGHTLY. ADD THE TOMATO PASTE, SUGAR, SALT, BASIL OR ROSEMARY SPRING AND THYME AND SIMMER BRISKLY, STIRRING OFTEN, UNTIL THE TOMATOES HAVE COOKED DOWN AND SMELL FRAGRANT, ABOUT 15 MINUTES. TASTE AND ADJUST SALT, AND ADD PEPPER. REMOVE FROM THE HEAT. REMOVE THE BASIL OR ROSEMARY SPRIG AND, IF YOU USED ROSEMARY, REMOVE ANY ROSEMARY NEEDLES THAT MAY HAVE DETACHED FROM THE SPRIG. ALLOW TO COOL SLIGHTLY. YOU SHOULD HAVE ABOUT 1 CUP OF THE SAUCE.
  4. PREHEAT THE OVEN TO 350 DEGREES. BEAT THE EGGS AND EGG YOLKS IN A LARGE BOWL. BRUSH THE BOTTOM OF THE CRUST WITH A SMALL AMOUNT OF THE BEATEN EGG AND PRE-BAKE FOR 10 MINUTES. REMOVE FROM THE OVEN AND ALLOW TO COOL FOR 5 MINUTES.
  5. BEAT THE MILK INTO THE EGGS. ADD ½ TEASPOON SALT, FRESHLY GROUND PEPPER TO TASTE AND BEAT TOGETHER. STIR IN THE CHEESES AND THE TOMATO SAUCE AND COMBINE WELL. SCRAPE INTO THE CRUST, USING A RUBBER SPATULA TO SCRAPE OUT EVERY LAST BIT FROM THE BOWL. PLACE THE TART ON A SHEET PAN FOR EASIER HANDLING AND PLACE IN THE OVEN. BAKE FOR 30 TO 35 MINUTES, UNTIL SET. REMOVE FROM THE HEAT AND ALLOW TO SIT FOR AT LEAST 15 MINUTES BEFORE CUTTING.
  6. ADVANCE PREPARATION: THE TOMATO SAUCE CAN BE MADE THROUGH STEP 3 UP TO THREE DAYS AHEAD AND REFRIGERATED UNCOVERED. IT CAN ALSO BE FROZEN. ALLOW TO COME TO ROOM TEMPERATURE BEFORE MAKING THE TART. THE TART WILL KEEP FOR A COUPLE OF DAYS IN THE REFRIGERATOR. REHEAT GENTLY IN A LOW OVEN OR SERVE AT ROOM TEMPERATURE.
  7. NUTRITIONAL INFORMATION PER SERVING (6 SERVINGS), BASED ON WHOLE WHEAT MEDITERRANEAN PIE CRUST: 289 CALORIES; 15 GRAMS FAT; 5 GRAMS SATURATED FAT; 2 GRAMS POLYUNSATURATED FAT; 8 GRAMS MONOUNSATURATED FAT; 140 MILLIGRAMS CHOLESTEROL; 26 GRAMS CARBOHYDRATES; 3 GRAMS DIETARY FIBER; 519 MILLIGRAMS SODIUM (DOES NOT INCLUDE SALT TO TASTE); 13 GRAMS PROTEIN
  8. NUTRITIONAL INFORMATION PER SERVING (8 SERVINGS), BASED ON WHOLE WHEAT MEDITERRANEAN PIE CRUST: 217 CALORIES; 11 GRAMS FAT; 4 GRAMS SATURATED FAT; 1 GRAM POLYUNSATURATED FAT; 6 GRAMS MONOUNSATURATED FAT; 105 MILLIGRAMS CHOLESTEROL; 20 GRAMS CARBOHYDRATES; 2 GRAMS DIETARY FIBER; 389 MILLIGRAMS SODIUM (DOES NOT INCLUDE SALT TO TASTE); 9 GRAMS PROTEIN
 
 
 
 
 


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Pulled Pork

Pulled Pork

by | Feb 10, 2014 | Recipes

Pulled Pork

Prep time:  
Total time:  
 
Serves: 10
 
This makes a large batch, great for a gathering or a few dinners! Nutritional analysis per serving (without bread or tortillas): Calories: 310, Fat: 11g, Saturated Fat: 4g, Trans Fat: 0g, Cholesterol: 105mg, Sodium: 300mg, Potassium: 787mg, Carbohydrates: 13g, Fiber: 3g, Sugar: 4g, Protein: 40g, Vitamin A: 25%, Vitamin C: 20%, Calcium: 8%, Iron: 15%
Ingredients
  • 4 LBS. BONELESS PORK LOIN ROAST, CUT INTO 2-INCH CUBES
  • 2 TABLESPOONS BROWN SUGAR
  • 1 TABLESPOON EACH: PAPRIKA AND ACHILI POWDER
  • 2 TEASPOONS GROUND CUMIN AND DRIED OREGANO
  • 1¼ TEASPOONS EACH: GARLIC SALT AND CINNAMON
  • 1 (28-OZ.) CAN CRUSHED TOMATOES
  • ⅓ CUP LIME JUICE
  • 1½ CUPS CHOPPED ONION
  • 2 TO 3 MINCED CHIPOTLE PEPPERS PLUS 2 TO 3 TABLESPOONS ADOBO SAUCE FROM CAN
  • SOFT ROLLS OR TORTILLAS
 
Instructions
  1. CUT PORK INTO 2-INCH CUBES.
  2. STIR TOGETHER DRY SEASONINGS IN A SMALL BOWL AND SPRINKLE OVER PORK, TURNING TO COAT ALL SIDES.
  3. PLACE IN A LARGE SLOW COOKER WITH TOMATOES, LIME JUICE AND ONION.
  4. COVER AND COOK ON HIGH FOR 5 HOURS OR LOW FOR 10 HOURS.
  5. REMOVE PORK FROM SLOW COOKER WITH A SLOTTED SPOON AND PLACE IN A LARGE BOWL; SHRED USING 2 FORKS OR A POTATO MASHER.
  6. STIR IN ENOUGH COOKING LIQUID TO MAKE PORK SAUCY AND ADD CHIPOTLE PEPPERS AND ADOBO SAUCE TO TASTE.
  7. SERVE ON WARM ROLLS OR TORTILLAS WITH REMAINING SAUCE, IF DESIRED.
 
 
 
 


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Pizza Quesadillas (aka Pizzadillas)

Pizza Quesadillas (aka Pizzadillas)

by | Feb 10, 2014 | Recipes

Pizza Quesadillas (aka Pizzadillas)

Prep time:  
Cook time:  
Total time:  
 
Serves: 2
 
Credit to www.closetcooking.com for this amazing dish! All of the flavours of a pizza all wrapped up in quesadilla form and topped with even more pizza toppings!
Ingredients
  • 2 (10 INCH) TORTILLA
  • 1 CUP MOZZARELLA, SHREDDED
  • 3 TABLESPOONS PIZZA SAUCE
  • 16 SLICES PEPPERONI
  • 1 TABLESPOON SLICED BLACK OLIVES
  • 3 TABLESPOONS PIZZA SAUCE
  • ½ CUP MOZZARELLA, SHREDDED
  • 3 SLICES PEPPERONI
  • 1 TABLESPOON SLICED BLACK OLIVES
 
Instructions
  1. HEAT A LARGE PAN OVER MEDIUM HEAT.
  2. PLACE ONE TORTILLA IN THE PAN, SPRINKLE HALF OF THE CHEESE OVER IT, FOLLOWED BY THE PIZZA SAUCE, PEPPERONI, OLIVES, THE REMAINING CHEESE AND FINALLY THE REMAINING TORTILLA.
  3. COOK UNTIL THE QUESADILLA IS GOLDEN BROWN ON BOTH SIDES AND THE CHEESE IS MELTED, ABOUT 2-4 MINUTES PER SIDE.
  4. SPREAD THE PIZZA SAUCE OVER THE TOP OF THE QUESADILLA FOLLOWED BY THE MOZZARELLA, PEPPERONI AND OLIVES.
  5. BAKE IN A PREHEATED 400F OVEN UNTIL THE CHEESE HAS MELTED, ABOUT 5-10 MINUTES.
 
 
 


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Slow and Easy Ratatouille

Slow and Easy Ratatouille

by | Feb 10, 2014 | Recipes

Slow and Easy Ratatouille

Serves: 8
 
Nutritional analysis per serving: Calories: 130, Fat: 4g, Saturated Fat: 0.5g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 610mg, Potassium: 926mg, Carbohydrates: 22g, Fiber: 7g, Sugar: 7g, Protein: 5g, Vitamin A: 30%, Vitamin C: 120%, Calcium
Ingredients
  • 2 TBSP EXTRA VIRGIN OLIVE OIL
  • 1 LARGE ONION, COARSELY CHOPPED
  • 3 CLOVES MINCED GARLIC
  • 2 MEDIUM ZUCCHINI, HALVED AND SLICED
  • 1 EGGPLANT (ABOUT 1¼ LBS.), PEELED AND CUT INTO 1-INCH CHUNKS
  • 1 MEDIUM FENNEL BULB, QUARTERED AND THINLY SLICED (WHITE BASE ONLY)
  • 1 SMALL RED PEPPER, SEEDED AND DICED
  • 1 SMALL YELLOW PEPPER, SEEDED AND DICED
  • 1 (29-OZ.) CAN CRUSHED TOMATOES
  • 1 (6-OZ.) CAN TOMATO PASTE
  • 1 TSP EACH: DRIED BASIL, ROSEMARY AND THYME
  • 1 TSP SEA SALT OR TO TASTE
  • GROUND OR SMOKED PEPPER TO TASTE
  • SNIPPED FRESH BASIL AND GRATED PARMESAN CHEESE (OPTIONAL)
 
Instructions
  1. HEAT OIL IN A LARGE SKILLET. ADD ONION; COOK AND STIR OVER MEDIUM HIGH HEAT FOR 5 MINUTES. ADD ZUCCHINI, EGGPLANT AND GARLIC; COOK FOR 5 MORE MINUTES. TRANSFER TO A SLOW COOKER WITH ALL REMAINING INGREDIENTS EXCEPT FRESH BASIL AND PARMESAN. COVER AND COOK ON HIGH FOR 3 HOURS OR ON LOW FOR 6 HOURS. SERVE HOT OR AT ROOM TEMPERATURE TOPPED WITH FRESH BASIL AND PARMESAN.
  2. QUICK STOVETOP VARIATION: PREPARE AS DIRECTED ABOVE, COOKING IN A LARGE POT INSTEAD OF A SLOW COOKER. BRING TO A BOIL; REDUCE HEAT AND SIMMER, COVERED, FOR 30 TO 45 MINUTES OR UNTIL VEGETABLES ARE COOKED TO YOUR LIKING.
 
 


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