Basic Risotto And Several Variations

Recipe By : COOKING LIVE SHOW #CL8724
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Arborio rice
2 Tablespoons pure olive oil
1 Large onion — peeled and finely di
1/2 Cup dry white wine
2 1/2 Cups chicken stock
2 Tablespoons unsalted butter
1/4 Cup freshly grated Parmesan cheese
2 Tablespoons heavy cream

Pick through the rice to remove any stones or foreign
matter, but do not wash it before cooking.

Using a large skillet with a heavy bottom, heat the olive
oil over low eat and saute or “sweat” the onions until
translucent, being careful not to allow them to color or
brown at all.

Add the Arborio rice, stir to coat with the olive oil, and
saute with the onions to toast each grain of rice, about
7 minutes. This toasting process adds the chewy, al
dente quality that attracts so many people to risotto.

Once the rice is lightly toasted, add the white wine
slowly, stirring with a wooden spoon. (A wooden
spoon is always preferable when making risotto, as
a metal spoon tends to cut or injure the grains of
rice. Constant stirring should be avoided for the
same reason.)

Preheat the chicken stock just to the boiling point,
then have it ready at stoveside. After the rice has
absorbed the white wine and the skillet is nearly dry,
add 1 cup stock, stirring occasionally, and cook over
very low heat until the stock is absorbed. Continue
adding the stock, 1 cup at a time, until all the stock
has been absorbed.

(Adding the liquid in stages, instead of all at once,
allows the grains of rice to expand more fully, adding
to the risotto’s creamy texture.) Once the rice has
been added to the pan, the entire cooking process
will take about 17 to 20 minutes.

After all of the liquid has been added and the rice
is chewy yet fully cooked, with a creamy texture,
add the butter, Parmesan, and heavy cream. Stir
to combine all the ingredients and serve immediately.
Yield: 4 servings

Variations:

Sauteed shrimp

Mixed seafood (such as salmon, shrimp, and scallops)
sauteed in live oil and herbs

Diced fresh vegetables, steamed or sauteed in olive oil
(asparagus and carrots make a wonderful combination)

Fresh green peas in season

Sauteed mushrooms and herbs

Roasted Garlic (recipe follows)

– – – – – – – – – – – – – – – – – –

Vegetable Soup

Recipe By : “Kids, Food, Diabetes” Author is Gloria Loring
Serving Size : 5 Preparation Time :0:00
Categories : Diabetic Soups Stews
Theme Week Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients:
4 cups chicken broth — homemade *1
2 cups tomatoes — canned
1/2 cup onions — chopped
1/2 cup carrots — thinly sliced
1/2 cup celery — diagonally sliced
1/2 cup red pepper — coarsely chopped *2
1/2 teaspoon salt *3
2 tablespoons lemon juice — fresh
5 peppercorns — whole
1/2 teaspoon hot pepper sauce
1/2 cup pasta — alphabet *4

*1 homemade beef, vegetable or turkey stock can be substituted if you
substitute canned broth omit salt
*2 green pepper can be substituted
*3 omit salt if using canned broth
*4 any other small pasta can also be used

Combine all ingredients except pasta in a 3 to 4 quart pot. Bring to a
boil. Cover and simmer gently for 1 hour. Stir occasionally to break
up tomatoes into bite size pieces.

Add pasta and cook for 5-7 minutes, until done.

– – – – – – – – – – – – – – – – – –

NOTES : Yield 7 Cups (5-1/2 servings) Each serving 1-1/3 cups equals

Diabetic choices as 1 Starch 2 Fruit/Vegetables.

I found this recipe in “Kids, Food, Diabetes” Author is Gloria
Loring ISBN 0-8092-4956-1

I am not sure if this book is still in print, but for anyone that is a
diabetic whether it be a child or adult, Ms Loring has us given some
very very good recipes. Althought I am not a soup opera fan, she and
her ex-husband Alan Thicke (Canadian) are parents of a diabetic child.

Abadoo’s Granola

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c ROLLED OATS
1 c SHREDDED COCONUT — OPTIONAL
1/2 c ALMONDS — CHOPPED
1/2 c SESAME SEED
1/2 c WHEAT GERM
1/2 c HONEY
1/4 c COOKING OIL
1 c CURRANTS OR RAISINS
1/4 c DATES
2 tbsp MOLASSES

Combine all ingredients except for fruits in 13x9x2-inch pan. Bake at
300 degre es for 45 minutes and stir every 15 minutes. Remove from
oven; stir in fruits and remove to another pan to cool. Stir often
to prevent lumping while it cools.
Store in plastic bags. Makes about 7 cups.

– – – – – – – – – – – – – – – – – –

Grilled Vegetable Soup (Emeril)

Recipe By :ESSENCE OF EMERIL SHOW #EE2178
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 pound zucchini, cut into 1/2-inch — lengthwise slices
1/4 pound yellow squash, cut into 1/2-inch — lengthwise slices
1 small red onion, cut into — 1/2-inch slices
1/4 pound shiitake mushrooms, — stems removed
1/4 pound red pepper, — quartered and seeded
1/4 cup olive oil
Salt and pepper

Preheat the grill. Toss all the vegetables in the olive oil and season.
Carefully grill all the vegetables making sure to get grill marks (that’s
where the flavor is). Set aside to cool. When cool enough, cut all into
uniform small dice. Add to the soup base and adjust the seasonings.

– – – – – – – – – – – – – – – – – –

Pepper Confetti Macaroni Cheese

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Macaroni or rigatoni
—–SAUCE—–
1 tb Olive oil
1 lg Onion (s), finely chopped
3 Garlic clove (s), minced
2 Red bell peppers
2 Yellow bell peppers
1 Green bell pepper or
2 Ancho chilies for more spice
1/4 c Flour
3 c Skim milk
1 c (to 1 1/2 cups)
Feta cheese
2 tb Dill, chopped or
1 tb Dried dill
1 tb Dijon mustard
Salt and pepper
1 d Cayenne pepper
1 d Grated nutmeg
Cooking spray
1/2 c Toasted bread crumbs

1. Bring 4 qts of lightly salted water to a rolling
boil in a large pot. Cook the macaroni until al dente,
about 8 min. Drain the macaroni in a colander, rinse
with cold water to cool, and drain well. Preheat the
oven to 400 F.

2. Meanwhile, prepare the sauce. Heat the olive oil in
a large non-stick saut‚ pan. Add the onion, garlic,
and peppers and cook over medium heat until the
vegetables are soft and aromatic, but not brown, about
4 min. Stir in the flour and cook for 1 min more. Stir
in the skim milk and bring to a boil, stirring
steadily. Simmer the sauce until thickened, about 1
min. Stir in the cheese, dill, mustard, salt and
pepper, cayenne and nutmeg to taste. The sauce should
be highly seasoned.

3. Stir the macaroni into the sauce. Spoon the mixture
into a 8×12-inch baking dish which has been lightly
sprayed with oil. Sprinkle the top with bread crumbs.
Bake the macaroni and cheese until bubbling, crusty,
and golden brown, 30-40 min.

High-Flavor, Low-Fat Pasta by Stephen Raichlen ISBN
0-670-86581-8 pg 29-30

– – – – – – – – – – – – – – – – – –

Watermelon Ice

Recipe By : National Watermelon Promotion Board
Serving Size : 4 Preparation Time :0:10
Categories : Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c watermelon juice — * see note
1/3 c granulated sugar
1/4 c lemon juice, bottled

In a shallow pan, combine watermelon juice, sugar, and lemon juice until
sugar is dissolved; place pan in freezer. Stir watermelon mixture every 20
minutes until frozen, about 2 hours. Cover; store in freezer.

– – – – – – – – – – – – – – – – – –

Per serving: 88 Calories; less than one gram Fat (3% calories from fat); 0g
Protein; 22g Carbohydrate; 0mg Cholesterol; 5mg Sodium

Serving Ideas : To serve, break mixture up with fork.

NOTES : In food processor, process chunks of watermelon until liquefied.

BROWN SUGAR CRISPS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cookies Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Brown sugar (packed)
1/4 c Granulated sugar
1/3 c Margarine or butter
-(softened)
1 Egg
1/2 ts Ground allspice
1/2 ts Ground cinnamon
2 c Bisquick baking mix
1/2 c Chopped nuts

FROM THE KITCHEN OF: Gary Margie Hartford [Eugene,
Oregon]

Heat oven to 350 degrees F. Beat sugars, margarine,
egg vanilla, allspice and cinnamon until smooth and
creamy. Stir in baking mix and nuts. Drop dough by
slightly rounded teaspoonfuls about 2 inches apart
onto ungreased cookie sheet. Bake until light brown,
12 to 15 minutes. immediately remove from cookie
sheet. About 3 1/2 dozen cookies.

NOTE: high altitude directions (3500 to 6500 ft),
Decrease baking mix to 1 1/2 cups and add 1/2 cup all
purpose flour.

From: The recipe files of General Mills Inc. (1981)
Shared 7/93

– – – – – – – – – – – – – – – – – –

NEAPOLITAN MUSHROOM SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Soups/stews
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 oz Dried porcini mushrooms
3 tb Unsalted butter
3 tb Extra-virgin olive oil
1 sm Onion, minced
3 Cloves garlic, minced
1 1/2 lb Fresh mushrooms, wiped
-clean, stems trimmed,
And sliced
4 Fresh plum tomatoes, peeled,
-seeded and chopped
OR 4 canned Italian plum
-tomatoes, drained and
Chopped
1 t Salt
Freshly ground black pepper
1 tb Minced fresh marjoram or 1
-teaspoon dried
1 tb Minced fresh thyme or 1
-teaspoon dried
5 c Meat broth
8 sl Italian bread, 1/2 inch
-thick
3 Egg yolks
1/3 c Freshly grated Parmesan
-cheese
2 tb Grated pecorino romano
-cheese
3 tb Chopped fresh parsley, plus
-about 1/4 cup chopped

for garnish

Soak the porcini mushrooms in 1/2 cup of warm water
for about 30 minutes. Drain, reserving the liquid.
Rinse, dry, and chop the porcini mushrooms. Strain the
soaking liquid through washed cheesecloth, paper
towels, or a coffee filter. Set aside.

Melt the butter and 1 tablespoon of olive oil in a
large pot over low heat. Add the onion and garlic.
Cook, stirring frequently, until the onion is wilted
but not browned, about 5 minutes.

Add the porcini mushrooms and cook for 8 minutes.
Increase the heat to medium and add the fresh
mushrooms. Cook until the juices run, about 10
minutes. Add the reserved porcini soaking liquid and
continue to cook until reduced by half, about 5
minutes. Add the tomatoes, salt, pepper, marjoram,
and thyme; cook for 5 minutes. Add the broth and
simmer for 15 minutes.

While the soup is cooking, toast the bread in a 400 F
oven until lightly browned on both sides. Remove and
brush one side with the remaining olive oil. Use more
oil if necessary.

In a small bowl, beat the egg yolks with the Parmesan
chese, the pecorino romano cheese, and 3 tablespoons
of chopped parsley. Gradually whisk 1 cup of the hot
soup into the egg yolks to warm them. Reverse and
slowly whisk the egg yolk mixture into the soup.
Cook, stirring constantly, over medium-low heat until
the soup thickens. (Do not boil or the soup will
curdle.)

Place a piece of toast in each of 8 bowls. Ladle in
the hot soup and sprinkle with additonal grated
Parmesan cheese and chopped parsley.

Serves 8.

[ “We Called It Macaroni”; Nancy Verde Barr; Knopf;
ISBN 0-394-55798-0 ]

Posted by Fred Peters.

– – – – – – – – – – – – – – – – – –

Title: ORANGE JULIUS TYPE DRINK
Categories: Beverages, Non-alcohol
Yield: 4 servings

1/2 c Sugar
1 c Milk
1 1/2 c Orange Juice
1 c Cold Water
1 c Finely Crushed Ice

Add all these ingredients in a 48oz blender, adjust Quantities for
individual taste. Blend on Highest Speed for around 5 to 10 seconds
and pour. To achieve a closer taste to the real thing use Carbonated
Water but regular tap water will due. You can also substitute
Strawberries or pineapple for the Orange Juice or mix flavors. I have
adjusted the recipe by taking 1/4th the ingredients and use one of
the New hand held blenders to mix a single serving in a cup.

Be sure when you do this you don’t fill the cup too full or you’ll
have a mess.

—–

PEPPER SLAW

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pickles Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Sweet green peppers — cored an
12 Sweet red peppers — cored and
12 Onions — large
2 Cabbages;cut into wedges — lar
1/4 cup Pickling salt
2 1/2 tablespoons Mustard seed
2 1/2 tablespoons Celery seed
6 cups Sugar
Vinegar

Day before put all vegetables through coarse blade of a meat grinder.
Sprinkle with salt; mix well; let stand overnight. Next day, drain off
juice from vegetables; add mustard seed, celery seed and sugar; mix
well. Add vinegar just to cover. Pack in hot sterilized jars; seal at
once. Will keep for one year if stored in cool place. Makes 14 pints.

– – – – – – – – – – – – – – – – – –