Recipes
"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin
Saturday, May 19, 2012
Cherries--What to do?
I hate to say this, but I am a total creature of habit. You can set your clocks by my daily routines of going to and coming home from work. Yesterday as I am driving past my neighbors farm, she is standing outside waiting for me...flagging me down. They have a few fruit trees in their yard and this week I noticed one of them was turning RED! I love cherries..I have always loved cherries... I guess Jean knew that! Now the pitting starts..and the decision on what to do with these little beauties. More to follow.
Sunday, May 13, 2012
SPRING PEA RISOTTO
Serves 2
Once you learn to cook a basic dish like risotto, you can substitute with what you have on hand. Instead of peas, try other fresh spring vegetables such as baby spinach, asparagus or arugula.
Ingredients
32 ounces low-sodium chicken broth, divided
2 teaspoons extra-virgin olive oil
1/4 cup finely chopped onion
1 cup uncooked arborio rice
1 cup fresh or frozen peas
1/2 cup grated Parmesan cheese, divided
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh chives (optional)
Method
Heat broth to a simmer in a small covered pot and hold there. Heat oil in a medium pot over medium heat. Add onion and cook until softened, 2 to 3 minutes. Add rice and cook 2 minutes, stirring often.
Add 1/2 cup simmering broth while stirring constantly, shaking pan forward and back as you do, until absorbed, about 1 minute. Add 1/2 cup more broth and repeat the process. Continue repeating until rice is just tender and risotto is creamy and loose, about 20 minutes more. (Reserve any remaining broth for another use.) Stir in peas and cook just until tender and heated through.
Remove pot from heat and stir in 1/3 cup cheese and salt and pepper to taste. Transfer risotto to bowls and garnish with remaining cheese and chives. Serve immediately.
Nutrition
Per serving: 380 calories (110 from fat), 13g total fat, 4g saturated fat, 30mg cholesterol, 810mg sodium, 51g total carbohydrate (4g dietary fiber, 7g sugar), 17g protein
Once you learn to cook a basic dish like risotto, you can substitute with what you have on hand. Instead of peas, try other fresh spring vegetables such as baby spinach, asparagus or arugula.
Ingredients
32 ounces low-sodium chicken broth, divided
2 teaspoons extra-virgin olive oil
1/4 cup finely chopped onion
1 cup uncooked arborio rice
1 cup fresh or frozen peas
1/2 cup grated Parmesan cheese, divided
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh chives (optional)
Method
Heat broth to a simmer in a small covered pot and hold there. Heat oil in a medium pot over medium heat. Add onion and cook until softened, 2 to 3 minutes. Add rice and cook 2 minutes, stirring often.
Add 1/2 cup simmering broth while stirring constantly, shaking pan forward and back as you do, until absorbed, about 1 minute. Add 1/2 cup more broth and repeat the process. Continue repeating until rice is just tender and risotto is creamy and loose, about 20 minutes more. (Reserve any remaining broth for another use.) Stir in peas and cook just until tender and heated through.
Remove pot from heat and stir in 1/3 cup cheese and salt and pepper to taste. Transfer risotto to bowls and garnish with remaining cheese and chives. Serve immediately.
Nutrition
Per serving: 380 calories (110 from fat), 13g total fat, 4g saturated fat, 30mg cholesterol, 810mg sodium, 51g total carbohydrate (4g dietary fiber, 7g sugar), 17g protein
Pretty Stuffed Spring Peas
36 ServingsPrep: 30 min. + chilling
Ingredients
1 package (8 ounces) cream cheese, softened
2 teaspoons minced chives
1 teaspoon dried basil
1 garlic clove, minced
1/2 teaspoon caraway seeds
1/2 teaspoon dill weed
1/4 teaspoon lemon-pepper seasoning
36 fresh snow peas (about 1/4 pound), trimmed
Directions
In a large bowl, combine the first seven ingredients. Cover and
refrigerate overnight.
Let filling stand at room temperature for 30 minutes. Meanwhile, in a
large saucepan, bring 6 cups water to a boil. Add snow peas; cover
and boil for 1-2 minutes. Drain and immediately place peas in ice
water. Drain and pat dry.
Gently split peas open; pipe about 1 teaspoonful of filling into each
pod. Yield: 3 dozen.
Nutrition Facts: 1 appetizer equals 23 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 22 mg sodium, trace carbohydrate, trace fiber, 1 g protein.Diabetic Exchange: 1/2 fat.
Ingredients
1 package (8 ounces) cream cheese, softened
2 teaspoons minced chives
1 teaspoon dried basil
1 garlic clove, minced
1/2 teaspoon caraway seeds
1/2 teaspoon dill weed
1/4 teaspoon lemon-pepper seasoning
36 fresh snow peas (about 1/4 pound), trimmed
Directions
In a large bowl, combine the first seven ingredients. Cover and
refrigerate overnight.
Let filling stand at room temperature for 30 minutes. Meanwhile, in a
large saucepan, bring 6 cups water to a boil. Add snow peas; cover
and boil for 1-2 minutes. Drain and immediately place peas in ice
water. Drain and pat dry.
Gently split peas open; pipe about 1 teaspoonful of filling into each
pod. Yield: 3 dozen.
Nutrition Facts: 1 appetizer equals 23 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 22 mg sodium, trace carbohydrate, trace fiber, 1 g protein.Diabetic Exchange: 1/2 fat.
© Taste of Home 2012
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