Hey everyone, who isn't a fan of risotto? It's creamy, cheesy and so satisfying. However most stear clear of making it at home because they think it's so hard. When my mom needed a fast go to meal when we were kids it was often risotto. It's ready in 20 minutes and you do not need anything fancy....basically rice, cheese and stock. Most chefs add a splash of wine once the rice is toasted, it adds a nice acidic tone, but is so not necessary. Even better, if you have leftover risotto in the fridge you can make delicious Italian rice balls called arancini. In addition, risotto has so many variations. You can add a ladle full of tomato sauce before the stock, and have a rose type risotto. Want to sneak some veggies in to the kid's diet? Puree some spinach and add it the the rice before the additions of stock.In the fall, toss in some diced and roasted butternut squash; the possibilities are endless. Please play around with this Risotto inspiration and enjoy the results!
Risotto
Ingredients
4 cups chicken stock
1 ¾ cups Arborio rice
1 tbsp. of butter
1 tbsp. of olive oil
1 small onion- diced small
3 cloves of garlic- finely minced
1 ½ cups of chopped mushroom (optional)
1 ½ cups of grated parmesan cheese (but you can add a little more or less to taste)
Salt and Pepper to taste
Directions
1.In a saucepan heat together the butter and oil on medium high heat . Add the onion and garlic and sauté until golden.
2.Add the mushrooms and sauté for 3 or 4 minutes (optional)
3.Add all of the rice and toast for 1 or 2 minutes
4.Heat the chicken stock in another pot and add to the rice one ladle-full at a time;
allowing each addition to be fully absorbed into the rice. Therefore, every few minutes add another ladle full of stock.
5.All of the stock should be absorbed in about 20 minutes
6.Once the stock is absorbed and the risotto is creamy yet still el dente, then remove from the heat and add the cheese. Add one cup first, along with salt and pepper. Taste, and add more seasoning and cheese if you feel necessary.
Risotto with Crispy Panchetta and Sweet Peas
Ingredients
4 cups chicken stock
1 ¾ cups of Arborio rice
1 tbsp. of butter
1 tbsp. of olive oil
1 small onion- diced small
3 cloves of garlic- finely minced
1 cup of diced pancetta
1 cup of frozen peas
Directions
1. In a saucepan on medium high heat add 1tbsp. of oil and the diced pancetta and cook until lightly crisped and remove to drain on a plate with a paper towel.
2. Add the oil on medium high heat. Add the onion and garlic and sauté until golden.
3. Add all of the rice and toast for 1 or 2 minutes
4. Add ½ cup of white wine and allow to absorb (optional)
5. Heat the chicken stock in another pot and add to the rice one ladle-full at a time;
allowing each addition to be fully absorbed into the rice. Therefore, every few minutes add another ladle full of stock.
6. All of the stock should be absorbed in about 20 minutes
7. Once the stock is absorbed and the risotto is creamy yet still el dente, then remove from the heat and add the cheese. Add one cup first, along with salt and pepper.Taste and add more seasoning and cheese if you feel necessary.
8. Add a handful of frozen peas, and the cooked pancetta, and allow to heat through in the risotto
Thursday, July 29, 2010
Wednesday, July 28, 2010
Italian Bread Crumbs
Ingredients
Unseasoned Breadcrumbs
Parmesan Cheese
Garlic
Parsley
Salt and Pepper
Directions
1.Combine a 2:1 ratio of bread crumbs and finely grated parmesan cheese. So if you have 2 cups of crumbs add about1 cup of cheese…yes it’s a lot! The cheesier the better!
2.For every 2 cups of bread crumbs add about 3 garlic cloves- put through a press or very finely chopped
3.For every 2 cups of bread crumbs add about ½ a cup of finely chopped parsley
4.Add salt and pepper to taste
NOTE: These will be the best bread crumbs you have ever had. Save money, and don’t throw away your stale baguettes simply grate it into breadcrumbs. These breadcrumbs are used in so many of my recipes, such as: meatballs, chicken parmesan, cutlets, burgers etc. etc. Make a big batch of this and keep in a sealed container in the freezer, it keeps well for months. Also if you are buying plain bread crumbs, the best I’ve found is the No Name brand at superstore; other brands just seem to fine. You can also replace breadcrumbs with Panko.
Unseasoned Breadcrumbs
Parmesan Cheese
Garlic
Parsley
Salt and Pepper
Directions
1.Combine a 2:1 ratio of bread crumbs and finely grated parmesan cheese. So if you have 2 cups of crumbs add about1 cup of cheese…yes it’s a lot! The cheesier the better!
2.For every 2 cups of bread crumbs add about 3 garlic cloves- put through a press or very finely chopped
3.For every 2 cups of bread crumbs add about ½ a cup of finely chopped parsley
4.Add salt and pepper to taste
NOTE: These will be the best bread crumbs you have ever had. Save money, and don’t throw away your stale baguettes simply grate it into breadcrumbs. These breadcrumbs are used in so many of my recipes, such as: meatballs, chicken parmesan, cutlets, burgers etc. etc. Make a big batch of this and keep in a sealed container in the freezer, it keeps well for months. Also if you are buying plain bread crumbs, the best I’ve found is the No Name brand at superstore; other brands just seem to fine. You can also replace breadcrumbs with Panko.
Tuesday, July 27, 2010
What's To Come.....
Hi everybody, please forgive my lack lustre page as it is slowly coming together. In the next couple of days I will be adding many more "Master Sauce" Recipes, pictures and meal plan ideas to help you through the week and keep you cooking at home and organized; so dinner is no longer a chore. Check my site daily for updates. Also, what are you waiting for? Follow me and add my facebook link; just go to my facebook profile and select the tab in the blog section. Can't find me? Send a friend request to Margaret Fehr and I will be sure to accept you!
Master Sauces...The Secret's Out
Fast Sauce
Fast because it can be finished in 30 minutes, but it can be cooked for an hour if you have the time
Ingredients
2- 28 ounce can of whole/plum tomatoes (unseasoned)
6/7 Garlic Cloves
6/7 Basil Leaves (now is the perfect time to use your freezer stash if you don’t have fresh)
Extra Virgin Olive Oil
Sugar
Salt and Pepper
Directions
1.In a large saucepan add enough olive oil to cover the bottom evenly.
2.Smash the cloves of garlic with the side of a knife to remove peel and add to pan
3.Turn the heat to medium high heat
4.Once the garlic begins to sizzle add the basil (remove pan from element to avoid splashing). Allow to heat for 1 or two minutes
5.Add the tomatoes, crushing them in your hand to make a chunky consistency
6.Add salt and pepper to taste- start with about 1 tsp. of each
7.Allow sauce to come to a bubble/simmer and cover
8.After about 10 minutes add 1 tsp. of sugar and continue cooking
9.After another 10 minutes taste and see if you need more seasoning- you will most likely add more as tomatoes can take a lot of S&P and sugar
10.When pasta is about 2 minutes to being cooked add it to your sauce and finish cooking in the sauce at low heat- this allows for all the flavour to be soaked up
11.Dish up a beautiful bowlful and drizzle a tiny bit of extra virgin olive oil and if you wish sprinkle some Parmesan or Pecorino Romano.
Bon Appetito!
NOTE: Practice makes perfect when it comes to sauce. Keep tasting and adjust it how you like it, remember it's not an exact recipe...just some inspiration ; )
Basil Pesto
Ingredients
4 cups of basil
1 cup of flatleaf Italian parsley
2 garlic cloves
1 cup of pine nuts
1/2 cup of parmesan cheese
A pinch of salt and pepper
Extra Virgin Olive oil to combine
Directions:
1. In a food processor (preferably) or blender, pulse together all of the ingredients until they are in very small flakes.
2. Stream in the olive oil until a paste is formed, you want a rather thick
consistency.
3. Now package about 1 cup of the mixture into small freezer bags and store away for the year!
To freeze enough for the whole year, just repeat these steps with a couple of boxes of basil from your local farmer; it is such a wise investment.
Important Flavour Tip:
When you actually go to make the pre-made pesto for a dish, allow it to thaw thoroughly. Then to a small sauce pan add about 2 tbsps. of olive oil and 3/4 cloves of garlic; put through a garlic press or chop very finely. Add the garlic to the oil and allow to heat on medium high heat until it first begins to sizzle. Immediately add the pesto to the garlic and oil, and simmer for about 10 minutes to allow the flavours to bind.
This step will greatly enhance the flavour of your pesto and cook out some of the raw taste which can sometimes be unappealing. When tossing pesto with pasta, be sure to add plenty of Parmesan and/or Pecorino Romano;also salt the pasta water very well.About one cup of pesto should be enough for about 450g of pasta.
What can you do with all this pesto?
Well not to mention the huge variety of pastas and lasagna; but also it's used in many of my upcoming recipe ideas. Items like, Mediterranean Quinoa Salad, Goat's Cheese and Pesto stuffed chicken breast, roasted red peppers tossed with pesto etc etc. Trust me, even for a just a speedy dinner party you will thank yourself endlessly for stocking your freezer with this delicious condiment!
Fast because it can be finished in 30 minutes, but it can be cooked for an hour if you have the time
Ingredients
2- 28 ounce can of whole/plum tomatoes (unseasoned)
6/7 Garlic Cloves
6/7 Basil Leaves (now is the perfect time to use your freezer stash if you don’t have fresh)
Extra Virgin Olive Oil
Sugar
Salt and Pepper
Directions
1.In a large saucepan add enough olive oil to cover the bottom evenly.
2.Smash the cloves of garlic with the side of a knife to remove peel and add to pan
3.Turn the heat to medium high heat
4.Once the garlic begins to sizzle add the basil (remove pan from element to avoid splashing). Allow to heat for 1 or two minutes
5.Add the tomatoes, crushing them in your hand to make a chunky consistency
6.Add salt and pepper to taste- start with about 1 tsp. of each
7.Allow sauce to come to a bubble/simmer and cover
8.After about 10 minutes add 1 tsp. of sugar and continue cooking
9.After another 10 minutes taste and see if you need more seasoning- you will most likely add more as tomatoes can take a lot of S&P and sugar
10.When pasta is about 2 minutes to being cooked add it to your sauce and finish cooking in the sauce at low heat- this allows for all the flavour to be soaked up
11.Dish up a beautiful bowlful and drizzle a tiny bit of extra virgin olive oil and if you wish sprinkle some Parmesan or Pecorino Romano.
Bon Appetito!
NOTE: Practice makes perfect when it comes to sauce. Keep tasting and adjust it how you like it, remember it's not an exact recipe...just some inspiration ; )
Basil Pesto
Ingredients
4 cups of basil
1 cup of flatleaf Italian parsley
2 garlic cloves
1 cup of pine nuts
1/2 cup of parmesan cheese
A pinch of salt and pepper
Extra Virgin Olive oil to combine
Directions:
1. In a food processor (preferably) or blender, pulse together all of the ingredients until they are in very small flakes.
2. Stream in the olive oil until a paste is formed, you want a rather thick
consistency.
3. Now package about 1 cup of the mixture into small freezer bags and store away for the year!
To freeze enough for the whole year, just repeat these steps with a couple of boxes of basil from your local farmer; it is such a wise investment.
Important Flavour Tip:
When you actually go to make the pre-made pesto for a dish, allow it to thaw thoroughly. Then to a small sauce pan add about 2 tbsps. of olive oil and 3/4 cloves of garlic; put through a garlic press or chop very finely. Add the garlic to the oil and allow to heat on medium high heat until it first begins to sizzle. Immediately add the pesto to the garlic and oil, and simmer for about 10 minutes to allow the flavours to bind.
This step will greatly enhance the flavour of your pesto and cook out some of the raw taste which can sometimes be unappealing. When tossing pesto with pasta, be sure to add plenty of Parmesan and/or Pecorino Romano;also salt the pasta water very well.About one cup of pesto should be enough for about 450g of pasta.
What can you do with all this pesto?
Well not to mention the huge variety of pastas and lasagna; but also it's used in many of my upcoming recipe ideas. Items like, Mediterranean Quinoa Salad, Goat's Cheese and Pesto stuffed chicken breast, roasted red peppers tossed with pesto etc etc. Trust me, even for a just a speedy dinner party you will thank yourself endlessly for stocking your freezer with this delicious condiment!
A Little Bit About Me
Hey everyone!
Well I have finally started a blog for meal inspirations and meal planning! My goal is not to tie you down to a certain recipe but just to give you a map of how to achieve successful meals. I am a big believer in making whatever you can from scratch, so you will find that in my recipes about 90% of it is homemade; but do not be afraid to get a little help from the store if it keeps you from buying take out. I have to say if I can do it, then you can do it for a couple of reasons.
For one, I was completely self- taught and gained the joy of cooking through watching the marvellous cooks in my family, as well as endless cooking shows. Another reason I am so sure that anybody can whip up simple meals is that I have been off work for nearly two years now because of ongoing chronic abdominal pain and am still not diagnosed. This can be very upsetting and depressing but cooking has always been a source of comfort during this interesting, if not strange, time. Because I cannot work and am in too much pain to do most fun things, I find the kitchen to be my playground. I have also found a LOT of time on my hands where I felt completely useless and this is why I have created this blog and am working on a cook book. I know because of this economy many are out of work, looking for work, or some are moms and dads looking at fast ways to provide a healthy meal for their family.
Therefore I encourage you to follow my blog, as it is my hope to inspire all of you home cooks, to save money, eat healthier and maybe even learn to entertain at home! Most importantly I just want more people to get in the kitchen and cook; it is an excellent form of stress relief and incredibly rewarding. I hope you enjoy my future entries...until then, happy cooking!
Well I have finally started a blog for meal inspirations and meal planning! My goal is not to tie you down to a certain recipe but just to give you a map of how to achieve successful meals. I am a big believer in making whatever you can from scratch, so you will find that in my recipes about 90% of it is homemade; but do not be afraid to get a little help from the store if it keeps you from buying take out. I have to say if I can do it, then you can do it for a couple of reasons.
For one, I was completely self- taught and gained the joy of cooking through watching the marvellous cooks in my family, as well as endless cooking shows. Another reason I am so sure that anybody can whip up simple meals is that I have been off work for nearly two years now because of ongoing chronic abdominal pain and am still not diagnosed. This can be very upsetting and depressing but cooking has always been a source of comfort during this interesting, if not strange, time. Because I cannot work and am in too much pain to do most fun things, I find the kitchen to be my playground. I have also found a LOT of time on my hands where I felt completely useless and this is why I have created this blog and am working on a cook book. I know because of this economy many are out of work, looking for work, or some are moms and dads looking at fast ways to provide a healthy meal for their family.
Therefore I encourage you to follow my blog, as it is my hope to inspire all of you home cooks, to save money, eat healthier and maybe even learn to entertain at home! Most importantly I just want more people to get in the kitchen and cook; it is an excellent form of stress relief and incredibly rewarding. I hope you enjoy my future entries...until then, happy cooking!
Monday, July 26, 2010
A Quick, Flavorful and Healthy MIdweek Meal
How does Chicken breast stuffed with goat's cheese and pesto, salad, and garlic and herb smashed potatoes sound? Good right? And so, so easy. This is just one of the things I whipped up in less than 30 minutes last week. I don't know about you but chicken breast, salad and potatoes are really mundane ingredients that one can get very sick and tired of. My resolution is to add lots of flavour without too much fat to spruce up those normally boring ingredients.
Ingredients:
Boneless chicken breast-skin on
Prepared Pesto
Goats Cheese
Yukon gold nugget potatoes
Chicken Stock
Olive oil
Red Wine vinegar
Herb and garlic cream cheese
Mixed Greens
Purple Cabbage
Tips before you begin:
1. If you like more of a wilted coleslaw effect, slice the cabbage and add to a bowl as soon as you put the potatoes on, so that while everything is cooking the water can be extracted from the cabbage
2. I cannot stress enough how important it is to taste as you go. I am not a big "measurer" but I like to add the approximate amounts to guide you. If your food is off balanced add more of whatever you need. After a while you`ll be a pro at seasoning and measurements will hardly matter unless you are baking.
3.See my "Master Sauces" post to see the recipe for pesto.
Directions:
Smashed Potatoes
1.Add the nugget potatoes in a pot with cold water to cover, and bring to a boil
2.Once fork tender, drain the potatoes and begin smashing with a fork
3.Add about 1tbsp. of olive oil and salt and pepper to taste
4.Add 1 cup of chicken stock
5.Add about 2 tbsps. of cream cheese per 2 pounds of potatoes
6.TASTE AS YOU GO and adjust the ingredients as necessary
Chicken Breast:
1.Drizzle each breast with a little olive oil on both sides,sprinkle with salt and pepper
2.Mix together about 2 tbsps of prepared pesto with 2 tbsps of soft goat`s cheese (this should be enough for 4 chicken breasts
3. Carefully lift the skin and add the pesto mixture under the skin, spreading as eavenly as possible
4.Bake at 375 degrees for about 30 minutes or until the skin is golden brown
Salad:
1.Slice very thinly 1/4 of a small purple cabbage
2.Sprinkle about 1 tsp. of kosher salt and toss to allow it to soften a little
3.Add 2/3 cups of mixed greens
4.Add in 2tbsps. of olive oil and 1 tbsp. of red wine vinegar
5.Add some grape tomatoes or any other veggies you like
5.Again taste as you go to adjust the balance of saltiness, "tangyness" etc. you may need to add more of each ingredient
Benefits
You can use a little help from the store with buying the cream cheese, prepared low sodium chicken stock, and even pesto (however I prefer homemade ; ). By including some beautiful pupple cabbage in your salad you can increase the fiber intake of this meal and add a healthy crunch; not to mention cabbage is so inexpensive and versatile. Alternatives are important to a diverse cooking repetoire, so by swapping out the chicken for a pork loin chop, or yukon gold potatoes for red ones, or red wine vinegar for balsamic etc etc you can see how making simple meals never has to be boring and quick meals dont have to be fattening.
Ingredients:
Boneless chicken breast-skin on
Prepared Pesto
Goats Cheese
Yukon gold nugget potatoes
Chicken Stock
Olive oil
Red Wine vinegar
Herb and garlic cream cheese
Mixed Greens
Purple Cabbage
Tips before you begin:
1. If you like more of a wilted coleslaw effect, slice the cabbage and add to a bowl as soon as you put the potatoes on, so that while everything is cooking the water can be extracted from the cabbage
2. I cannot stress enough how important it is to taste as you go. I am not a big "measurer" but I like to add the approximate amounts to guide you. If your food is off balanced add more of whatever you need. After a while you`ll be a pro at seasoning and measurements will hardly matter unless you are baking.
3.See my "Master Sauces" post to see the recipe for pesto.
Directions:
Smashed Potatoes
1.Add the nugget potatoes in a pot with cold water to cover, and bring to a boil
2.Once fork tender, drain the potatoes and begin smashing with a fork
3.Add about 1tbsp. of olive oil and salt and pepper to taste
4.Add 1 cup of chicken stock
5.Add about 2 tbsps. of cream cheese per 2 pounds of potatoes
6.TASTE AS YOU GO and adjust the ingredients as necessary
Chicken Breast:
1.Drizzle each breast with a little olive oil on both sides,sprinkle with salt and pepper
2.Mix together about 2 tbsps of prepared pesto with 2 tbsps of soft goat`s cheese (this should be enough for 4 chicken breasts
3. Carefully lift the skin and add the pesto mixture under the skin, spreading as eavenly as possible
4.Bake at 375 degrees for about 30 minutes or until the skin is golden brown
Salad:
1.Slice very thinly 1/4 of a small purple cabbage
2.Sprinkle about 1 tsp. of kosher salt and toss to allow it to soften a little
3.Add 2/3 cups of mixed greens
4.Add in 2tbsps. of olive oil and 1 tbsp. of red wine vinegar
5.Add some grape tomatoes or any other veggies you like
5.Again taste as you go to adjust the balance of saltiness, "tangyness" etc. you may need to add more of each ingredient
Benefits
You can use a little help from the store with buying the cream cheese, prepared low sodium chicken stock, and even pesto (however I prefer homemade ; ). By including some beautiful pupple cabbage in your salad you can increase the fiber intake of this meal and add a healthy crunch; not to mention cabbage is so inexpensive and versatile. Alternatives are important to a diverse cooking repetoire, so by swapping out the chicken for a pork loin chop, or yukon gold potatoes for red ones, or red wine vinegar for balsamic etc etc you can see how making simple meals never has to be boring and quick meals dont have to be fattening.
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