Arborio Rice with Goat Cheese and Mushrooms

Dear Sally, 

Your last three posts look delicious! I am going to have to try those bacon wrapped dates. Jesse loves anything wrapped in bacon. Today Jesse was cutting holes in the walls while I was cooking away in the kitchen. There were a lot of recipes that I wanted to try but with so little time I had to choose only one. I had picked up some Arborio Rice at the grocery store and searched for a recipe I could modify. I found this one from Martha Stewart and added my own spin to it. The most important thing I changed was the amount of liquid and the cooking time. I added a lot more water and it took me a lot longer to cook but the end result was perfect!

Arborio Rice with Goat Cheese and Mushrooms

(Modified from Martha Stewart's Easy Arborio Rice)

Ingredients

• 2 tablespoons olive oil
• 1 small red onion, chopped (1/2 cup)
• 1 teaspoon coarse salt
• 2 cups Arborio rice
• 2 cloves garlic, minced
• 2 cups chicken broth
• 2 cups mushrooms (diced)
• 1 cup water 
• 1/2 cup soft unripened goat cheese

Directions

1. Heat oil in a 3- to 4-quart saucepan over medium-high heat. When oil shimmers, add onions, mushrooms and salt and saute until onions are translucent, 3 minutes.
2. Add rice and garlic to pan and saute until rice is toasted and fragrant, 2 minutes.
3. Add chicken broth to the pan in small batches. Bring to a boil stirring constantly, when the liquid evaporates begin adding water 1/4 cup at a time. continue adding  water and stirring it in until the rice is soft. This  may take up to 20-25 minutes so be prepared.
4. Remove from heat, add the goat cheese and stir. Let stand, covered, 5 minutes and fluff with a fork before serving.

I can't wait to see you in a couple of weeks! Are you enjoying the beautiful spring weather? Jesse and I have started our seeds for the garden. I look forward to seeing what you are going to grow this year. 

Love, 

 

Homemade Spicy Sausage Alfredo

Dear Sally,

I can totally relate to the feeling of busy. I too often give in to the thought "I don't have time" and get away from cooking. Today was my report card writing day and after I finished my rough copies at noon I decided to jump into the kitchen. Jesse brought home four . .  FOUR pumpkins from his mother's store. He asked if I could use them. My first reaction was excitement over all of the things I could make with pumpkin. That was before I cut, seeded, peeled and boiled it all. Needless to say I had enough of pumpkin after that. I put the pumpkin aside and decided to work on dinner.

Jesse asked me for a creamy pasta and so I opted for an Alfredo. It smelt amazing when I was making it. This is not a dish that can be modified for someone with my allergies and still taste amazing. The recipe comes from my head so it may not be precise but I am sure that it will still taste delicious.

Ingredients

2 tbsp. butter
2 tbsp. flour
salt and pepper to taste
2 cloves garlic
2 cups 18% cream
1 cup shredded old cheddar cheese
2 spicy Italian sausages1 package pasta

Directions

1. Start boiling your salted water for the pasta. When the water comes to a boil prepare the pasta as directed.

2. Cook the Italian sausages over medium heat. Slice and cook again until browned. Set aside.

3. Heat the butter in a small saucepan. When it is melted add the garlic and stir for about 30 seconds then add the flour and stir constantly. Make sure you have the cream near by. Add the cream to the flour mixture a little at a time until it is all added. Stir continually and bring to a boil over medium heat. When the mixture is boiling and begins to thicken add the shredded cheese and stir. Remove from heat and set aside.


4. Combine all ingredients in a large bowl and toss. Serve while hot.


I hope you and Jason are staying nice and cozy in Peterborough. Can't wait to see you soon.

Love You!

Cleaning Out the Fridge

Dear Sally,

As time keeps slipping away and the wedding get closer I have started using up all the food in the fridge. Jesse told me yesterday that we will actually be going on a second honeymoon two days after the first one! Who would have thought. SO . . .  I have to use up the food in the fridge. This dinner I prepared last night was the strangest combination of recipes and ideas from my head but Jesse loved it!

I had two orange bell peppers sitting in the fridge on the verge of going squishy. I decided to make some stuffed peppers. I grabbed the ground beef that needed to be used, garlic, onion and started with that. I cooked up some garlic and herb rice I had in the cupboard and also grabbed the leftover Caesar Salad dressing I had from a couple of days ago.

I decided to do a simple salad with the peppers to keep things light and simple. I found a recipe for a green bean salad I was given back in May and I combined two recipes to make this one.

As I was combining ingredients and pulling from different recipes I wasn't sure what the outcome would be but it seemed to work really well. The flavours in the green bean salad are light and refreshing. The stuffed peppers we hearty and had a nice little bite to them.

I can't believe next weekend is the wedding! I just started to feel relaxed now that school is over but I have a lot more to do before I can really relax. I can't wait to see you.

All my love,

 

Dijon Green Bean Salad With Feta

 350g green beans (trimmed)
1 red onion thinly sliced
6 radishes thinly sliced
3/4 cup crumbled goat feta cheese
1 tbsp lemon juice
1 tbsp dijon mustard
2-3 tbsp olive oil
salt & pepper to taste

1. Combine the ingredients for the dressing and set aside. 
2. With a mandolin or a sharp knife, slice the onion and radishes as thin as possible.
3. Wash and steam green beans fro 5-8 minutes until tender. Remove from heat and place in a large bowl.
4. Add the onion, radishes and crumbled feta to the warm beans. Pour dressing over salad and toss lightly.
5. Sprinkle with salt and pepper and serve.

Roasted Bell Peppers with Italian Stuffing

2 bell peppers
300 g ground beef
3 cloves garlic
1/2 red onion diced
1 tsp worcestershire sauce
1 tbsp red wine
1/4 cup bread crumbs
1 tbsp Italian seasoning
1 cup season rice
1/8 cup Caesar Salad dressing
1/8 cup marinara sauce
1/8 cup green olives chopped

1. Combine beef, onion, garlic, worcestershire sauce, red wine, bread crumbs and Italian seasoning in a large bowl. Mix with hands until well combined. Cook over medium heat until no pink remains.  Set aside.
2. Cook the rice according to package directions. Remove from heat and place in a large bowl. Add the ground beef mixture, Caesar salad dressing, chopped olives and tomato sauce. Stir well to combine and set aside.
3. Slice the tops off the bell peppers, removing all the seeds and white bits inside. Stuff the peppers with the rice and beef mixture. Place in a 370 oven for about 25-30 minutes until the stuffing is cooked through and the peppers are tender. Remove from the oven and serve!

Italian Cuisine & Hair Gel

Dear Sally,

I miss you. Nothing else needs to be said.

Over here in Newmarket Jesse and I have started doing “theme” meals. Our first was an Italian night. We wanted to pair a new Italian red wine with a cheese and crackers appetizer plate. We followed this with a spicy mushroom and sausage risotto from the 2011 Holiday Special Food & Drink magazine. The recipe doesn’t call for sausage but Jesse wanted to add a little something more. His suggestion added a wonderful flavor to the dish. The wine went quite well with the meal and the risotto was so silky smooth. It was like butter in your mouth without any butter at all. As usual I made any alterations that were needed for my ‘special’ diet. I also added lots of my father’s homemade white wine for more liquid and flavor. I would love to try a dessert risotto recipe next, possibly with fresh peaches and cinnamon.

Mushroom Risotto (with sausages)

3 cups chicken stock

1/3 cup olive oil

6 oz mixed mushrooms

¼ unsalted butter (I left this out completely)

Salt and freshly ground pepper

2 cups chopped onion

2 cups carnaroli rice

1 cup dry white wine

½ cup grated Grana Padano

or Parmigiano-Reggiano cheese (I left out the cheese)

Garnish

2 tbsp chopped parsley

1 tsp lemon juice

1. Heat chicken stock in a medium saucepan over medium heat. Bring to a simmer and reserve on the back burner.

2. Heat 2 tbsp olive oil in a medium saucepan over high heat, reserving remainder of oil. Add mixed mushrooms and cook for 2 minutes or until golden. Finish with 1 tbsp butter. Season with salt and pepper. Set aside.

3. Heat remaining ¼ cup olive oil in a large pot over medium heat. Add onions and cook until soft, about 8-10 minutes. Add rice and stir with a wooden spoon until rice is toasted and slightly opaque, about 3-4 minutes. Add white wine and continue to cook till all liquid is absorbed.

4. Add warm chicken stock a few ladles at a time, allowing stock to be absorbed between additions, until rice is cooked and has a creamy texture, about 22 minutes. Season with salt and pepper to taste. Add grated cheese and remaining 3 tbsp butter, then fold in reserved mushrooms.

5. Let risotto rest on stove, covered for 2 minutes before plating to allow starches to re-absorb slightly. Serve garnished with parsley and s squeeze of lemon juice.

Thank you for sharing the video from your mother’s party. As I told your dad, I watched the slideshow of pictures and was crying at my desk. It is amazing to see how so many came out to celebrate such an amazing woman.Yes you can come for a tour any time . . . maybe around roofing time! Yay shingles :)

Love ya lots,