Kitch n Therapy

This is one of the easiest methods for preparing a delicious Risotto.  Trust the directions because this is a Ina Garten method, and she is the guru of perfect recipes!

Serves 4 to 6 depending on size of servings

Total time for preparation is 1 hour, including cooking time.

Ingredients

1 1/2 cups Arborio Rice

5 cups of simmering chicken stock, divided (watch the salt content of store bought stock)

1 cup freshly grated Parmesan cheese

1/2 cup dry white wine

3 tablespoons unsalted butter, diced

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 cup frozen peas

Directions:

Preheat oven to 350 degrees F.  Place the rice and 4 cups of chicken stock in a dutch oven, such as Le Creuset.  Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.  Remove from the oven, add remaining cup of stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 – 4 minutes, until the rice is thick and creamy.  Add the peas and stir until heated through.  Serve hot.

Courtesy of Bundaberg Mixology

Ingredients for 1 serving:

1 Bundaberg Ginger Beer

20 ml Cointreau

20 ml Peach Liqueur

20 ml St Germain

30 ml Lime Juice

Garnish with fruit

Directions:

Combine Cointreau, Peach Liquor, St Germain, and lime juice in a shaker. Shake, then strain into a wine glass. Top with Bundaberg Ginger Beer. Garnish with fruit salad.

Enjoy your drink!

These classic no bake cookies can be made in minutes and are a must for holiday cookie trays, and the best “just because” cookie!

Adapted from Brown Eyed Baker

Ingredients:

Directions:

• Add the first five ingredients (through the salt) to a 4-quart saucepan.
• Bring to a rapid boil and let boil for 1 minute.
• Remove from heat.
• Stir in the peanut butter and vanilla extract until smooth, then stir in the oats.
• Using a medium cookie scoop (or 2 tablespoonfuls), drop onto parchment-lined baking sheets.
• Let cool until set, about 30 minutes. Cookies can be stored in an airtight container at room temperature (or in the refrigerator) for up to 2 weeks.

INGREDIENTS

For the Pickled Onions:

¾ cup red wine vinegar

½ cup freshly squeezed lime juice

¼ cup water

2 tablespoons grenadine

1 tablespoon granulated sugar

1 teaspoon kosher salt

1 red onion, thinly sliced

For the Pickled Fresno Chiles:

2 cups red wine vinegar

¼ cup water

3 tablespoons granulated sugar

1 teaspoon kosher salt

4 large Fresno chiles, thinly sliced (may substitute chilis)

For the Muenster Cheese Sauce:

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups whole milk, heated

8 ounces Muenster cheese, finely chopped

Kosher salt and freshly ground black pepper, to taste

Hot sauce, to taste

For the Nachos:

One 8¼-ounce bag blue tortilla chips

3 tablespoons olive oil or vegetable oil

12 ounces (24 medium) Brussels sprouts, trimmed and thinly sliced

Kosher salt and freshly ground black pepper, to taste

Muenster cheese sauce

Pickled red onions

Pickled Fresno chiles

¼ cup chopped cilantro leaves, for garnish

Finely grated lime zest, for garnish

DIRECTIONS

1. Make the pickled onions: In a small saucepan, combine all the onion pickling ingredients, except the onions, over high heat. Bring to a simmer and cook until the sugar has dissolved, about 2 minutes. Remove from the heat and let cool for 5 minutes.

2. Place the onions in a heatproof container with a lid and pour the pickling mixture over them. Cover and refrigerate for at least 1 hour and up to 48 hours.

3. Make the pickled Fresnos: In a small saucepan, combine all the Fresno pickling ingredients, except the chiles, over high heat. Bring to a simmer and cook until the sugar has melted, about 2 minutes. Remove from the heat and let cool for 5 minutes.

4. Place the chiles in a heatproof container with a lid and pour the pickling mixture over them. Cover and refrigerate for at least 1 hour and up to 48 hours.

5. Make the cheese sauce: In a medium saucepan, melt the butter over medium-high heat. Add the flour and cook until pale blond, 2 minutes. Slowly whisk in the milk and cook, whisking constantly, until the sauce is thickened and the raw flour taste has been cooked out, 5 to 6 minutes.

6. Reduce the heat to low and add the cheese. Let sit for 1 minute, then whisk until smooth. Season with salt, pepper and hot sauce. Cover and keep warm.

7. Assemble the nachos: Preheat the oven to 200°. On a large baking sheet, spread out the tortilla chips in an even layer. Heat the chips in the oven while you prepare the rest of the dish.

8 In a large nonstick skillet, heat the oil over medium-high heat. Add the Brussels sprouts and cook, stirring occasionally, until tender and crisp, 3 to 4 minutes. Season with salt and pepper.

9. Pour some of the warm cheese sauce onto a large platter. Top with a layer of the warm chips and more sauce. Sprinkle some of the Brussels sprouts, pickled onions and chiles over the sauce, then repeat to make one more layer. Garnish with cilantro and lime zest, then serve.

From Love & Lemons

Ingredients

3 beets (medium sized, any variety, can used a mix of red and golden beets)
a small drizzle of olive oil, for roasting beets
beets
1 pear (ripe, chopped into 1/2 inch pieces)
1/4 cups walnuts (toasted)
1/4 cups feta cheese crumbled (or more)
3 handfuls salad greens (your choice)
1/4 to 1/2 cups cooked quinoa (optional, for a heartier salad)
micro sprouts for garnish (optional)
2 tablespoons walnut oil
a drizzle of balsamic vinegar
a drizzle of honey
salt & pepper

Instructions:

Preheat oven to 350 degrees fahrenheit. Roast the beets by drizzling them with a bit of olive oil, some salt and pepper, and wrapping them in foil. Depending on the size and freshness of your beets, they should take from 40 minutes to 1 hour to roast in the oven. Check occasionally, when they are fork-tender they are done. Set them aside to cool… as soon as they’re cool enough to touch, run them under the faucet and slide off the skins with your hands. Chop into roughly 1/2 inch cubes and set them aside to cool completely. (To save time, I suggest doing this up to one day ahead of time and popping them in the fridge until you’re ready to assemble the salad).
(optional step) Take the already-cooked quinoa and toast it a little, by tossing it in a small hot skillet for a couple of minutes. Drizzle a little walnut oil and some salt on it, and remove from the heat and set aside. If you’re not familiar with how to cook quinoa, I like this method.
Assemble all salad ingredients on a platter. Drizzle with a liberal amount of walnut oil, a bit of balsamic vinegar, a little honey, and some salt and pepper. (or for a cleaner look, toss the balsamic only with the red beets, before assembling the salad).

Adapted from Better Homes and Gardens

12 Servings

Ingredients:

1 1/2 cups egg whites (10-12 large)

1 1/2 cups sifted powdered sugar

1 cup sifted cake flour

1 1/2 tsp cream of tartar

1 tsp vanilla

1 cup granulated sugar

Directions:

1. In a very large mixing bowl allow egg whites to stand at room temperature for 30 minutes.  Meanwhile, sift powdered sugar and flout together 3 times; set aside.
2. Add cream of tartar and vanilla to egg whites.  Beat with an electric mixer on medium speed until soft peaks form (tips curl).  Gradually add granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand up straight).
3. Sift about one-fourth of the flour mixture over beaten egg whites, fold in gently.  Repeat, folding in remaining flour mixture by fourths.  Pour into an uncreased 10-inch tube pan.  Gently cut through batter to remove any large air pockets.
4. Bake on the lowest rack in a 350 degree F oven for 40 to 45 minutes or until top springs back when lightly touched.  Immediately invert cake (leave in pan); cool thoroughly.  Loosen sides of cake from pan; remove cake.

Chocolate Angel Food Cake:

Prepare as above, except sift 1/4 cup unsweetened cocoa powder with the flour-powdered sugar mixture.

Adapted from Simply Recipes

Serves 6

Ingredients:

4 large sweet potatoes

3-4 Tbsp olive oil

Kosher salt

Cilantro Lime Dressing:

1/4 cup finely chopped fresh cilantro

1 tsp lime zest

2 Tbsp fresh lime juice

1/3 cup olive oil

pinch of salt

Directions:

Preheat the oven to 375 degrees F. Bake the potatoes until they can be just pierced with a knife, about 45 minutes. Cut into large chunks or into lengthwise wedges.

Prepare the grill for medium hot heat.

Coat the sweet potatoes with olive oil and lightly sprinkle kosher salt.

Once the grill is hot, lay the sweet potatoes onto the grill grates.  Cover the grill and cook until each side has grill marks, between 3-6 minutes for each side, depending on how hot the grill.

Meanwhile make the cilantro dressing by combining all the dressing ingredients in a small bowl.

When sweet potatoes are grilled to your liking, toss them in a bowl with the dressing and serve immediately.

This is definitely a 1980 classic rendition of Tuna casserole, but one that has lasted as tradition in our family.

Serves 6 to 8 (depending on appetites)

Ingredients:

8 oz. pasta

1/2 cup Mayo

1/2 cup milk or dry white wine

1 can of Cream of Mushroom soup

1 cup grated cheese (I like white cheddar)

1/2 tsp. curry powder

6-8 oz canned seafood (good quality tuna)

Directions:

Cook pasta according to directions on package for al dente.

Mix together the remaining ingredients and add to pasta.  Pour in butter 1 1/2 quart casserole dish.

Top with either crushed potato chips or fried onion rings

Bake for 30 min at 350 degrees.

I have been making these meatballs since the late 1990’s when I spied in a Bon Appetite magazine.  The original recipe calls for sweet Italian sausage, but I often use half sausage and half ground been.  And I always double.  Yummy!!

Serves 4 to 6

Ingredients:

Sauce:

2 tablespoons olive oil
1 1/2 cups chopped onion
2 garlic cloves, minced
2 28-ounce cans diced tomatoes in juice
4 tablespoons chopped fresh basil

Meatballs:

2/3 cup fresh breadcrumbs
3 tablespoons milk
1/3 cup freshly grated Parmesan cheese
1/4 cup finely chopped onion
3 tablespoons chopped fresh basil
1 large egg
1 garlic clove, minced
1/4 teaspoon ground black pepper
1 pound sweet Italian sausages, casings removed
2 tablespoons pine nuts, toasted
2 tablespoons dried currants

Directions:

For Sauce:
Heat oil in heavy large pot over medium-low heat. Add onion; sauté until golden, about 10 minutes. Add garlic; stir 1 minute. Add tomatoes with juices and 2 tablespoons basil; bring to boil. Reduce heat; simmer until sauce thickens, breaking up tomatoes with fork, about 1 hour. Mix in 2 tablespoons basil. Season with salt and pepper. Set sauce aside.

For Meatballs:
Preheat oven to 350°F. Lightly oil baking sheet. Mix crumbs and milk in medium bowl; let stand 5 minutes. Mix in Parmesan, onion, basil, egg, garlic and pepper. Add sausage, pine nuts and currants; blend well. Using wet hands, form mixture into 1 1/4-inch balls. Place on baking sheet. Bake until meatballs are light brown and cooked through, about 30 minutes. Add to sauce.

Cook 1 pound of pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Mound in dish. Bring sauce and meatballs to simmer. Spoon over spaghetti.

I love this recipe because it not only tastes great, but so easy.  Found in issue of Fine Cooking February/March 2008.

Serves 6 to 8

Ingredients:

2 Tbsp. vegetable oil

1 large oinion, cut into medium dice

2 Tbsp. ground cumin

1 Tbsp. chili powder

2 tsp. dried oregano

3 medium cloves garlic, minced

3 1/2 to 4 lb store-bought rotisserie chicken, meat removed and chopped

1 can (about 4 oz) diced mild green chilis, drained

1 quart over-salt chicken broth

Two 15.5 oz. cans white beans, drained

1 cup frozen corn

Directions:

Heat oil over medium-high heat in a 5 to 6 quart dutch oven.  Add the onion and cook, stirring, until tender, 4 to 5 minutes.  Add the spices and garlic and cook until fragrant, about 1 minute.  Stir in the chicken and chiles and then add the broth and 1 can of beans.  Bring to a simmer.  Reduce the heat to low and simmer, partially covered and stirring occasionally, util the flavors blend, about 30 minutes.  Meanwhile, puree the remaining can of beans in a food processor.  Stir the pureed beans into the chicken mixture along with the corn.  Continue to simmer to blend flavors, about 5 to 10 minutes longer.  Ladle into bowls and serve.

Serving suggestions:

If you like, serve the chili with any combination of the following:  Tortilla or corn chips, shredded sharp cheese, thinly sliced scallions, cilantro leaves, sliced pickled jalapeño chilis, red or green hot sauce, sour cream, guacamole, red or green salsa, and lime wedges.