Hello again,
I last spoke about making Risotto. There are so many different types of Risotto that you could never get bored making them or eating them.
However, the recipes usually make enough for 4 servings or more depending on if it is a meal or starter or side dish with a meal. So you may end up with a bit left over and rather than always just warming it up again here are some suggestions.
Risotto Stuffed Aubergines
Serves 2
1 medium aubergine (egg plant) or 2 small ones
3 tbsp (tablespoon) olive oil
Risotto left over or made specifically for this dish
½ cup grated parmesan cheese
Preheat oven high 400 F or 200 C. Cut aubergine in half lengthwise and gently cut out the flesh. Brush skins inside and out with olive oil place on baking sheet and cook for 10 minutes.
With flesh of aubergine place 2 – 4 tbsp light oil in skillet and heat, once oil is hot add the flesh and cook until soft, remove and add to the already prepared risotto or keep and use as a side with another meal.
Now take the risotto and stuff the cooked aubergine skins cover with grated parmesan cheese and toasted pin nuts or almonds (optional). Place on baking sheet and return to hot oven, as above, and cook until cheese has browned about 20 minutes. Be sure to check while cooking so it does not burn, may want to turn the heat down a little if too hot.
Serve, if using medium size aubergine then half each or two small ones, with fresh green salad.
Use butternut squash or acorn squash instead of aubergines. Only you will have to precook the squash, to do this cut in half, remove the seeds and place flesh side down in a oven proof pan and add about 2 cups of water to pan. Bake in hot oven until softened. Let cool a little and scoop out some flesh so you have room to add the risotto if necessary. You can either add the flesh to the risotto or save it for another meal as a side dish. Then follow the directions above.
Or you can stuff large tomatoes, same thing cut in half and remove the seeds but I would just add the risotto to the raw tomato then cook it already stuffed as above. Do the same with courgettes (zucchini).
I will provide more Risotto dishes in upcoming blogs.
Wednesday, 13 August 2008
Monday, 11 August 2008
MaryLee's Healthy Food and Easy Cooking - Mushroom Risotto
Hello again,
I have been away from my computer for a few days. We were invited to visit our friends and decided to take advantage of the away time and really enjoy ourselves.
Most times when away we tend to find an internet connection somewhere just to check e-mails, blogs, websites and keep diaries up to date.
But it is summer and as the old saying goes “All Work And No Play Makes Jack A Dull Boy”. I must say we did fully enjoy ourselves and it was actually nice not having to think about all our outstanding work and just relax and recharge.
Now we are back and it is time to chase up on all the things that were to be done last week and are still waiting for responses and so on. It does not take long to get right back in it.
But even though I am busy, I must say I still enjoy making a meal, it just helps me to unwind. And now with the Olympics on I get to watch the athletes while making our meal.
There are so many kinds of Risottos to enjoy but one of my favourites is one of the simplest to make – Mushroom Risotto
½ cup dried wild mushrooms
2 cups cultivated or fresh mushrooms thinly sliced
Juice ½ lemon
3 tbsp (tablespoon) butter
2 tbsp light oil
2 tbsp flat leaf parsley chopped
3 to 3 ½ cup stock (use a good stock)
1 small onion chopped
2 clove garlic chopped
1& ½ cup arborio or risotto rice
½ cup white wine (optional)
½ cup grated parmesan cheese
Soak dried mushrooms in small bowl following package or in 1 cup warm water for about 30 minutes, drain but keep the water. Chop any large mushroom.
In saucepan melt butter and oil add onion cook, stirring until soften, add garlic then cultivated or fresh mushrooms and lemon juice, cook until mushrooms become brown.
Add the rice stirring until all grains are coated. Add the parsley, soaked mushrooms plus the drained water, but avoid adding the sediment that you get from soaking. Continue to stir.
When liquid is almost gone, add the wine. If not using wine then start adding the stock. Add ½ cup at a time, when most of the liquid has been absorbed add the next ½ cup. Continue to do this until the rice grains become tender, the mixture should bubble very gently not quickly. This should take about 30 minutes to cook, but note you may not use all the stock or if you need extra just add a little water but only near the end.
Once rice is cooked, add the cheese, mix thoroughly and remove from heat. Let stand for 5 minutes before serving.
This can be used as a first course, main meal or side dish.
It sounds like a lot of work but it is not, just have everything ready near the stove before you start and you will be so surprised when it is done.
Great the next day as well.
I have been away from my computer for a few days. We were invited to visit our friends and decided to take advantage of the away time and really enjoy ourselves.
Most times when away we tend to find an internet connection somewhere just to check e-mails, blogs, websites and keep diaries up to date.
But it is summer and as the old saying goes “All Work And No Play Makes Jack A Dull Boy”. I must say we did fully enjoy ourselves and it was actually nice not having to think about all our outstanding work and just relax and recharge.
Now we are back and it is time to chase up on all the things that were to be done last week and are still waiting for responses and so on. It does not take long to get right back in it.
But even though I am busy, I must say I still enjoy making a meal, it just helps me to unwind. And now with the Olympics on I get to watch the athletes while making our meal.
There are so many kinds of Risottos to enjoy but one of my favourites is one of the simplest to make – Mushroom Risotto
½ cup dried wild mushrooms
2 cups cultivated or fresh mushrooms thinly sliced
Juice ½ lemon
3 tbsp (tablespoon) butter
2 tbsp light oil
2 tbsp flat leaf parsley chopped
3 to 3 ½ cup stock (use a good stock)
1 small onion chopped
2 clove garlic chopped
1& ½ cup arborio or risotto rice
½ cup white wine (optional)
½ cup grated parmesan cheese
Soak dried mushrooms in small bowl following package or in 1 cup warm water for about 30 minutes, drain but keep the water. Chop any large mushroom.
In saucepan melt butter and oil add onion cook, stirring until soften, add garlic then cultivated or fresh mushrooms and lemon juice, cook until mushrooms become brown.
Add the rice stirring until all grains are coated. Add the parsley, soaked mushrooms plus the drained water, but avoid adding the sediment that you get from soaking. Continue to stir.
When liquid is almost gone, add the wine. If not using wine then start adding the stock. Add ½ cup at a time, when most of the liquid has been absorbed add the next ½ cup. Continue to do this until the rice grains become tender, the mixture should bubble very gently not quickly. This should take about 30 minutes to cook, but note you may not use all the stock or if you need extra just add a little water but only near the end.
Once rice is cooked, add the cheese, mix thoroughly and remove from heat. Let stand for 5 minutes before serving.
This can be used as a first course, main meal or side dish.
It sounds like a lot of work but it is not, just have everything ready near the stove before you start and you will be so surprised when it is done.
Great the next day as well.
Tuesday, 5 August 2008
MaryLee's Healthy Food and Easy Cooking - Noodle Soup
Hello again,
Here is an easy soup to make and it takes no time at all to prepare.
I find a lot of times in the evening if I am late getting home and I really do not want to have anything heavy but I want something to hold me over, I tend to stick with soup. If I really do not want to cook at all, I will sometimes have a bowl of cereal, but today I will give you my Noodle Soup idea.
1 tbsp (tablespoon) light oil
6 – 10 mushrooms sliced
1 – 2 clove garlic chopped
4 cups vegetable or chicken stock
2 bundles of chinese noodles or glass noodles
2 – 3 green onions chopped
1 green chilli seeded & chopped
5 green beans chopped
1 tbsp lemon juice or rice vinegar if you have
2 tbsp sherry or rice wine (optional)
1 tsp (teaspoon) sesame oil
In saucepan heat light oil, add the onion, garlic and cook over medium heat until softened. Add the mushrooms and chilli pepper, continue cooking for another minute.
Add the stock and remaining ingredients to pan bring to boil then turn heat down to low and cover for 5 minutes or until noodles have become soft.
Perfect, a light meal that is easy to make and very little preparation is needed.
Add 2 – 3 sliced ginger root if you happen to have any for an added flavour.
Here is an easy soup to make and it takes no time at all to prepare.
I find a lot of times in the evening if I am late getting home and I really do not want to have anything heavy but I want something to hold me over, I tend to stick with soup. If I really do not want to cook at all, I will sometimes have a bowl of cereal, but today I will give you my Noodle Soup idea.
1 tbsp (tablespoon) light oil
6 – 10 mushrooms sliced
1 – 2 clove garlic chopped
4 cups vegetable or chicken stock
2 bundles of chinese noodles or glass noodles
2 – 3 green onions chopped
1 green chilli seeded & chopped
5 green beans chopped
1 tbsp lemon juice or rice vinegar if you have
2 tbsp sherry or rice wine (optional)
1 tsp (teaspoon) sesame oil
In saucepan heat light oil, add the onion, garlic and cook over medium heat until softened. Add the mushrooms and chilli pepper, continue cooking for another minute.
Add the stock and remaining ingredients to pan bring to boil then turn heat down to low and cover for 5 minutes or until noodles have become soft.
Perfect, a light meal that is easy to make and very little preparation is needed.
Add 2 – 3 sliced ginger root if you happen to have any for an added flavour.
Monday, 4 August 2008
MaryLee's Healthy Food and Easy Cooking - Kabobs
Hello,
When you think of kabobs do you think BBQ? A lot of people do so they never make kabobs, but you can broil/grill them as well, so why not give them a try.
Kabobs can be meat, vegetable or fruit any are great and so easy to prepare.
The skewer - if using metal ones try to buy ones that are not round. Square skewers the food will hold firm rather than slide around when turning.
If using wooden skewers then soak them in water at least 30 minutes before using to prevent them from catching fire.
Kabob
1 fresh pineapple cut into 1 inch cubes or 1 can pineapple chunks
4 fresh peaches cut into 1 inch cubes or 1 large can half peaches then cube these
10 fresh strawberries use medium size ones remove the stem but keep whole
10 seedless grapes keep whole
1 large chicken breast cut into 1 inch cubes
10 shallots (small onions) peeled and left whole
1 green bell pepper cut into 1 inch chunks
1 red bell pepper cut into 1 inch chunks
10 button mushrooms left whole
10 cherry tomatoes left whole
Thread chicken, shallots, peppers, mushroom and tomatoes alternately onto skewer, should make 4 skewers.
Thread pineapple, peaches, strawberries and grapes alternately onto skewer to make 4 as well.
Place chicken skewers over low heat of BBQ, brush with a lemon juice and oil mixture (1 tablespoon lemon juice to 2 tablespoon oil). Cook one side until chicken has browned then turn and cook the second side and continue until all sides have browned and chicken is cooked. Continue to brush with lemon and oil mixture while cooking.
Cook the fruit skewers the same way, cooking each side until brown. I sometime use the lemon/oil mixture to brush over them while cooking but this is optional.
If cooking under the grill, place the skewers on rack and have it about 8 inches from grill. Cook them following the same method as above.
Serve with rice or salads.
Use any firm vegetable or fruit as you like. Alternate chicken with any meat, seafood or meaty fish, flaky fish will not hold on the skewers.
When you think of kabobs do you think BBQ? A lot of people do so they never make kabobs, but you can broil/grill them as well, so why not give them a try.
Kabobs can be meat, vegetable or fruit any are great and so easy to prepare.
The skewer - if using metal ones try to buy ones that are not round. Square skewers the food will hold firm rather than slide around when turning.
If using wooden skewers then soak them in water at least 30 minutes before using to prevent them from catching fire.
Kabob
1 fresh pineapple cut into 1 inch cubes or 1 can pineapple chunks
4 fresh peaches cut into 1 inch cubes or 1 large can half peaches then cube these
10 fresh strawberries use medium size ones remove the stem but keep whole
10 seedless grapes keep whole
1 large chicken breast cut into 1 inch cubes
10 shallots (small onions) peeled and left whole
1 green bell pepper cut into 1 inch chunks
1 red bell pepper cut into 1 inch chunks
10 button mushrooms left whole
10 cherry tomatoes left whole
Thread chicken, shallots, peppers, mushroom and tomatoes alternately onto skewer, should make 4 skewers.
Thread pineapple, peaches, strawberries and grapes alternately onto skewer to make 4 as well.
Place chicken skewers over low heat of BBQ, brush with a lemon juice and oil mixture (1 tablespoon lemon juice to 2 tablespoon oil). Cook one side until chicken has browned then turn and cook the second side and continue until all sides have browned and chicken is cooked. Continue to brush with lemon and oil mixture while cooking.
Cook the fruit skewers the same way, cooking each side until brown. I sometime use the lemon/oil mixture to brush over them while cooking but this is optional.
If cooking under the grill, place the skewers on rack and have it about 8 inches from grill. Cook them following the same method as above.
Serve with rice or salads.
Use any firm vegetable or fruit as you like. Alternate chicken with any meat, seafood or meaty fish, flaky fish will not hold on the skewers.
Sunday, 3 August 2008
MaryLee's Healthy Food and Easy Cooking - Pot Roast
Hello again,
Sundays are usually when family’s get together and usually it's over a meal meal. A lot of times this meal will be a roast of choice, beef, pork, chicken or lamb.
But in the summer you may not really want to cook a roast in the oven as it heats up the house, which may not be a good thing to do.
If you have a BBQ and better yet a rotisserie then stick it on and let it cook. It is one of the easiest ways to cook a roast, however if you do not happen to have a BBQ and do not want to use the oven then here is another great way to cook a roast.
Pot Roast
Lean boneless roast beef about 1.5 kg or 3 lbs
2 medium onions diced
2 – 4 cloves garlic chopped
½ tsp (teaspoon) ground pepper
½ cup water
2 carrots chopped into bite size pieces
1 celery stick chopped into bite size pieces
1 bay leaf
Place ingredients in heavy saucepan with lid cook over low heat for 2 ½ to 3 hours. Check to make sure it does not dry out while cooking, if needs more water then add ½ cup at a time.
When cooked remove everything onto platter cover with foil to keep warm, keeping the juices in the saucepan, return juices to medium heat. Take 2 tbsp (tablespoon) corn flour (starch) and 1 tbsp water mix together in bowl until smooth. Slowly add this to juices stirring until it becomes thick, cook for 1 – 2 minutes, return the onions, carrots and celery (what is left of them) back to the gravy, mush them down if you can and stir.
Slice meat and pour gravy over the meat and serve with mash turnips and vegetables of your choice.
Easy to do and does not heat up the house. If using a larger piece of meat then may have to increase cooking time.
Sundays are usually when family’s get together and usually it's over a meal meal. A lot of times this meal will be a roast of choice, beef, pork, chicken or lamb.
But in the summer you may not really want to cook a roast in the oven as it heats up the house, which may not be a good thing to do.
If you have a BBQ and better yet a rotisserie then stick it on and let it cook. It is one of the easiest ways to cook a roast, however if you do not happen to have a BBQ and do not want to use the oven then here is another great way to cook a roast.
Pot Roast
Lean boneless roast beef about 1.5 kg or 3 lbs
2 medium onions diced
2 – 4 cloves garlic chopped
½ tsp (teaspoon) ground pepper
½ cup water
2 carrots chopped into bite size pieces
1 celery stick chopped into bite size pieces
1 bay leaf
Place ingredients in heavy saucepan with lid cook over low heat for 2 ½ to 3 hours. Check to make sure it does not dry out while cooking, if needs more water then add ½ cup at a time.
When cooked remove everything onto platter cover with foil to keep warm, keeping the juices in the saucepan, return juices to medium heat. Take 2 tbsp (tablespoon) corn flour (starch) and 1 tbsp water mix together in bowl until smooth. Slowly add this to juices stirring until it becomes thick, cook for 1 – 2 minutes, return the onions, carrots and celery (what is left of them) back to the gravy, mush them down if you can and stir.
Slice meat and pour gravy over the meat and serve with mash turnips and vegetables of your choice.
Easy to do and does not heat up the house. If using a larger piece of meat then may have to increase cooking time.
Saturday, 2 August 2008
MaryLee's Healthy Food and Easy Cooking - Potato Crust
Hello again,
I love my carbs but I have cut down on my breads and pastas. I just find breads and pastas are good if you are going to be active therefore they can get used up, but when not that active I just cut back on them, eat them say every 2 weeks rather than weekly or daily.
Here is an alternative crust to use instead of the traditional crust.
Potato Crust
3 – 5 large potatoes washed unpeeled and cubed
2 tbsp (tablespoon) light oil
1 tbsp flour
¼ tsp teaspoon salt
½ tsp ground black pepper
½ cup uncooked rolled oats
In saucepan add potatoes cover with water and cook until soft, drain. Add oil, salt pepper and flour and mash well. Add the oats and stir well to mix.
Lightly oil a 9 inch oven proof pan add mixture and press evenly along bottom and up sides of pan.
Bake at 375 F or 170 C for 15 minutes or until golden.
Filling
2 chicken breast cut into bite size cubes
1 medium onion chopped
2 cloves garlic chopped
5 mushrooms chopped
1 celery stick chopped
½ cup garden peas
1 tbsp light oil
1 – 2 tbsp corn flour (starch)
½ cup water
In skillet heat oil add the onion and garlic stir over medium heat until soften. Add the chicken and continue to stir until all sides have browned lightly. Add mushrooms, celery and garden peas continue stirring. Add half the water let come to a gently boil.
With remaining water add corn flour and mix until smooth slowly add it to the chicken mixing well. Continue to cook about 1 minute until thickens.
Add the chicken mixture to the above crust and cover with crumbs (crushed cereal). I like to add chopped dried sage to my crumbs.
Place in heated oven 350 F or 170 C for 30 minutes or until crumbs become golden brown.
I love my carbs but I have cut down on my breads and pastas. I just find breads and pastas are good if you are going to be active therefore they can get used up, but when not that active I just cut back on them, eat them say every 2 weeks rather than weekly or daily.
Here is an alternative crust to use instead of the traditional crust.
Potato Crust
3 – 5 large potatoes washed unpeeled and cubed
2 tbsp (tablespoon) light oil
1 tbsp flour
¼ tsp teaspoon salt
½ tsp ground black pepper
½ cup uncooked rolled oats
In saucepan add potatoes cover with water and cook until soft, drain. Add oil, salt pepper and flour and mash well. Add the oats and stir well to mix.
Lightly oil a 9 inch oven proof pan add mixture and press evenly along bottom and up sides of pan.
Bake at 375 F or 170 C for 15 minutes or until golden.
Filling
2 chicken breast cut into bite size cubes
1 medium onion chopped
2 cloves garlic chopped
5 mushrooms chopped
1 celery stick chopped
½ cup garden peas
1 tbsp light oil
1 – 2 tbsp corn flour (starch)
½ cup water
In skillet heat oil add the onion and garlic stir over medium heat until soften. Add the chicken and continue to stir until all sides have browned lightly. Add mushrooms, celery and garden peas continue stirring. Add half the water let come to a gently boil.
With remaining water add corn flour and mix until smooth slowly add it to the chicken mixing well. Continue to cook about 1 minute until thickens.
Add the chicken mixture to the above crust and cover with crumbs (crushed cereal). I like to add chopped dried sage to my crumbs.
Place in heated oven 350 F or 170 C for 30 minutes or until crumbs become golden brown.
Friday, 1 August 2008
MaryLee's Healthy Food and Easy Cooking - Easy Pizza Dough
Hello again,
After my last blog, you now know why I am not a lover of fast food outlets, ready made meals and packaged foods, however, that does not mean I do not like eating that type of food, I just prefer to make my own.
And with that I will share with you one of the easiest pizza dough recipes I have used for many of years. Now don’t panic yet, I know the word dough just brings all kinds of horrible images to your mind, but as I said, it is easy.
1 ½ cup flour
¼ tsp (teaspoon) salt
1 tsp easy rise yeast
2/3 cup lukewarm water
1 tbsp (tablespoon) olive oil
Add the yeast to the lukewarm water, mix and let stand until it becomes foamy.
Sift the flour and salt into a mixing bowl, make a well in the centre of the flour. To this add oil and yeast mixture. Mix until it becomes a soft dough. If too dry and will not stay together, then add a little more water, about a tbsp at a time.
Spread some flour out over counter top or table top and place the dough and knead. To knead the dough use the palm side of your fist, place it in the centre of the dough and push it outward. Then fold dough over itself and repeat for about 10 minutes or until the dough is smooth and elastic.
Place back into oiled bowl, roll it over so all the dough is lightly oiled and cover bowl with cling film and place in warm area to allow the dough to rise. Usually takes about an hour or until dough doubles in size.
Remove the dough onto a floured surface and knead again for 2 minutes. Roll it out, using a rolling pin or the palm of your hand. Place on a lightly oiled baking pan about 10 – 12 inch. Using your fingertips spread the dough out to fill the sheet.
Cover lightly with a tomato sauce you already have or follow this to make one, take about 4 tbsp tomato paste put into a bowl, thin it down a little with water but do not make too thin, if you do, just add some more paste. Then add a drop or two of honey, one crushed clove of garlic and a tsp of oregano, rosemary, thyme and basil. Mix all together and spread over the pizza dough.
Add your favourite toppings remember to slice them thinly.
Use a low fat cheese, and cut back on the fatty meats such as pepperoni, sausage and use strips of chicken instead.
Try different toppings such as capers, sundried tomatoes, spinach, chilli peppers or a herbed cheese.
Place into a pre heated oven 425 F or 220 C bake for 20 minutes or crisp and golden.
After my last blog, you now know why I am not a lover of fast food outlets, ready made meals and packaged foods, however, that does not mean I do not like eating that type of food, I just prefer to make my own.
And with that I will share with you one of the easiest pizza dough recipes I have used for many of years. Now don’t panic yet, I know the word dough just brings all kinds of horrible images to your mind, but as I said, it is easy.
1 ½ cup flour
¼ tsp (teaspoon) salt
1 tsp easy rise yeast
2/3 cup lukewarm water
1 tbsp (tablespoon) olive oil
Add the yeast to the lukewarm water, mix and let stand until it becomes foamy.
Sift the flour and salt into a mixing bowl, make a well in the centre of the flour. To this add oil and yeast mixture. Mix until it becomes a soft dough. If too dry and will not stay together, then add a little more water, about a tbsp at a time.
Spread some flour out over counter top or table top and place the dough and knead. To knead the dough use the palm side of your fist, place it in the centre of the dough and push it outward. Then fold dough over itself and repeat for about 10 minutes or until the dough is smooth and elastic.
Place back into oiled bowl, roll it over so all the dough is lightly oiled and cover bowl with cling film and place in warm area to allow the dough to rise. Usually takes about an hour or until dough doubles in size.
Remove the dough onto a floured surface and knead again for 2 minutes. Roll it out, using a rolling pin or the palm of your hand. Place on a lightly oiled baking pan about 10 – 12 inch. Using your fingertips spread the dough out to fill the sheet.
Cover lightly with a tomato sauce you already have or follow this to make one, take about 4 tbsp tomato paste put into a bowl, thin it down a little with water but do not make too thin, if you do, just add some more paste. Then add a drop or two of honey, one crushed clove of garlic and a tsp of oregano, rosemary, thyme and basil. Mix all together and spread over the pizza dough.
Add your favourite toppings remember to slice them thinly.
Use a low fat cheese, and cut back on the fatty meats such as pepperoni, sausage and use strips of chicken instead.
Try different toppings such as capers, sundried tomatoes, spinach, chilli peppers or a herbed cheese.
Place into a pre heated oven 425 F or 220 C bake for 20 minutes or crisp and golden.
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