OCTOBER: LEMON-HERB RISOTTO WITH SHRIMP AND ASPARAGUS
adapted from Cooking Light. Serves 2
While my husband, Bernie, is helpful in the kitchen, he does not usually enjoy cooking. However, we both enjoy making this dish together. It's perfect for a Friday night stay-at-home date.
2 cups chicken stock
1 1/2 cups water
1 Tbsp. olive oil
1/2 cup finely chopped yellow onion
1/4 cup finely chopped fennel bulb
1 Tbsp. chopped fresh thyme
2 garlic cloves, minced (about 1 tsp.)
3/4 cup uncooked Arborio rice
1/4 cup dry white wine
1 small bunch of asparagus, roasted at 400 degrees for 15 minutes, then cut into 1" pieces
1/2 tsp. salt
8 oz. medium shrimp, fresh or thawed, peeled and deveined (I LOVE Trader Joe's Red Argentinian Shrimp, in the frozen section)
2 tsp. grated lemon zest
1 1/2 Tbsp. fresh lemon juice
2 Tbsp. cream cheese
1 Tbsp. fresh parsley
1 Tbsp. chopped fennel fronds
1/4 ground pepper
1/4 cup freshly grated parmesan cheese
Combine chicken stock and water in a large glass measure or microwave-safe bowl. Microwave at HIGH 2 minutes or until warm.
Heat oil in a large saucepan over medium-high. Add onion, chopped fennel bulb, thyme, and garlic; sauté 4 minutes. Add rice; cook 1 minute, stirring constantly. Add wine; cook 1 minute or until liquid evaporates, stirring constantly. Add 1 cup stock mixture; cook 4 minutes or until liquid has almost evaporated. Add 2 cups stock mixture, about 1/2 cup at a time, stirring often until each portion is absorbed before adding the next, about 12 minutes total.
Stir in shrimp; cook 4 minutes or until done. Stir in remaining 1/4 cup - 1/2 cup stock mixture, lemon rind, and remaining ingredients, including roasted asparagus. Salt and pepper to taste. Serve immediately.
AUGUST: CHICKEN TACO SALAD
JUNE: SPICY HONEY CASHEW CHICKEN adapted from Cooking Light Magazine, makes about 6 servings
2 cups brown or white rice
Roast broccoli on a baking sheet with salt, pepper, and olive oil for 15-20 minutes at 400. Sprinkle cornstarch, salt, and pepper over chicken and mix to coat chicken well. Heat a large skillet over medium-high heat and drizzle canola and sesame oil in pan; sautée chicken in a single layer for 4 minutes or until lightly browned. Remove chicken from the pan and cover in baking dish. Drizzle a little more canola oil in pan and sautée onions for 4-5 minutes. Add peppers, edamame, and fresh garlic and cook for 5 minutes. Meanwhile, make the sauce: combine rice vinegar, honey, soy sauce, Sriracha, and crushed red pepper flakes. Add chicken back to the pan and pour sauce over chicken and veggies; toss to coat. Add broccoli and cashews and cook for 5 minutes, then remove from heat. Serve with rice and enjoy!
Beat eggs, sugar, oil, zucchini, and vanilla. Add in dry ingredients and mix until blended well. Bake in loaf pans for 45 mins to 1 hour. Makes 2 loaves.
DECEMBER: HEAVENLY HASH (it really is heavenly!)
NOVEMBER: GRANDMA'S PUMPKIN CHIFFON PIE