Roasted Red Pepper Risotto

This is one of our favorite vegetarian dishes. Its subtle flavor and creamy cheesiness makes you say. "Mmmmmm" from the first bite. It's surprisingly filling!

Serves 3

Ingredients:

1 red bell pepper
1 yellow bell pepper
1 T. olive oil
2 T. butter
1 onion chopped (I usually use only half)
2 garlic cloves, minced
1 1/2 cups Arborio (risotto) rice

4 cups simmering vegetable or chicken stock
2/3 cup freshly grated Parmesan cheese


1.) Preheat the oven broiler to high. Cut the peppers in half, remove the seeds and pith and arrange, cut sides down, on a baking sheet. Place under the broiler for 5-6 minutes or until the skin is mostly charred black. Put the peppers in a plastic bag and tie the ends. Leave for 4-5 minutes.

2.) Peel the peppers when they are cool enough to handle and steam has loosened skin. Cut into thin strips.

Start simmering the broth in a separate sauce pan.

3.) Heat the oil and butter in a large skillet or pan and fry the onion and garlic for 4-5 minutes over a low heat until the onion begins to soften. Add the peppers and cook the mixture for 3-4 minutes more, stirring occasionally.

4.) Stir in the rice. Cook over a medium heat for 3-4 minutes, stirring the whole time! until the rice is evenly coated in oil and the outer part of each grain has become translucent.

5.) Add a ladelful of stock. Cook, stirring, until all the liquid has been absorbed. Continue to add the stock, one ladelful at a time, making sure each quantity has been absorbed before adding the next.

6.) When the rice is tender but still firm to the bite, stir in the grated parmesan cheese, add salt and pepper to taste, Cover and leave to stand for 3-4 minutes, then serve piping hot, with extra Parmesan if using.

Goes great with sauteed zucchini!




Source: Best Ever Book of Rice & Risotto by Christine Ingram

Paul's Kimchi Fried Rice

½ cup minced pork (or ground beef)
1 tbsp soy sauce
1 clove of garlic (minced)
¼ onion (chopped)
½ cup kimchi (chopped)
2 green onion stalks (also chopped)
2 cups cooked white rice
2 tbsp sesame oil
Salt and black pepper
Directions:

1) Season pork with soy sauce and garlic, then sauté in a wok or large pan with olive oil.
2) When the pork is cooked, add onion and kimchi, then sauté for 5 more minutes.
3) Turn off heat, then add green onion and rice. Mix well.
4) Add sesame oil and turn the heat back on.
5) Sauté a little more add salt and pepper to taste.

Dee's Chinese Style Lemon Chicken

2 whole chicken breasts
1 large carrot (or a handful of baby carrots)
3 T. vegetable oil

Marinade:
1 egg
1 T. soy sauce
1 tsp corn starch
1 tsp flour
1/2 tsp sugar
1/4 tsp salt

Sauce:
3 1/2 T. lemon juice
3 T. sugar
3 T. water
2 tsp corn starch
1/2 tsp salt.

Cut chicken breasts into small bite size pieces.
Mix chicken with marinade ingredients in bowl and set aside.
Mix sauce ingredients in small bowl, set aside.
Cut carrots into thin slices.

To cook: heat oil in wok on high.
Add chicken.
Cook and stir for a few minutes and add carrot slices.
Cook and stir 1 minute more.
Add sauce.
Mix well and cook and stir for 30-45 seconds longer.
When chicken and carrots are well coated with sauce, remove from heat.
Serve hot - great with rice.

Parmesan Rice and Peas with Bacon

2 slices bacon, chopped
1 medium onion, chopped (1/2 cup)
1 cup uncooked long-grain regular rice
1 can (14 oz) chicken broth
1/2 cup water
1 cup frozen baby sweet peas (from 1-lb bag), thawed
3/4 cup grated Parmesan cheese
1/8 tsp pepper

In 2-quart saucepan, cook bacon over medium heat 3 to 4 minutes, stirring occasionally, until crisp.
Stir in onion.
Cook about 1 minute, stirring occasionally until onion is tender.

Stir in rice until well coated with bacon fat.
Stir in broth and water.
Heat to boiling; reduce heat to low.
Cover and simmer about 20 minutes or until rice is tender and broth is absorbed.

Gently stir in peas.
Cover and cook 1 to 2 minutes or until peas are hot.
Remove from heat.
Stir in cheese and pepper.

8 servings

Chicken Curry

4 skinless boneless chicken breast halves (about 7 oz each)
1 can (15 to 16 oz) garbanzo beans, rinsed and drained
1 small onion thinly sliced
1 small red bell pepper, chopped (1/2 cup)
1 cup sugar snap pea pods
1 jar (9 oz) mango chutney
3/4 cup water
2 T. cornstarch
1 1/2 tsp. curry powder
1/4 tsp. pepper
2 cups uncooked instant rice

In 3 1/2 - 4-quart slow cooker, layer chicken, beans, onion, bell pepper and pea pods.
In small bowl, mix remaining ingredients except rice; pour over mixture in slow cooker.
Cover and cook on low heat setting 6 to 7 hours.
About 10 minutes before serving, cook rice as directed on package.
Serve chicken mixture over rice.

4 servings.

Coconut Curry

1 medium onion chopped
2 cloves garlic, crushed

1 lb. boneless chicken breasts, chopped

A bit of chopped cauliflower (optional)

2 Bay leaves

Some fresh basil or a dash or two of dried basil

Chopped carrots or baby carrots

1 potato chopped

1 yam chopped

A few scrapes of fresh ginger

3 tsps. yellow curry powder

1 tsp. garlic salt

1/2 tsp. cayenne

1 14 oz can unsweetened coconut milk

1/3 cup chicken stock or water

Salt and pepper to taste

1/3 cup brown sugar

1 lime cut in half

Heat glob of olive oil in skillet over medium.Stir in onion and garlic. Cook until tender.
Mix in chicken and cook 10 minutes or until juices run clear.
Mix vegetables, curry, garlic, salt to skillet.
Pour in coconut milk and stock.
Add other spices or ingredients.
Squeeze juice of lime halves into skillet.
Reduce heat to low and cover.
Continue cooking 30 minutes (or up to an hour for more flavor), stirring occasionally

Thai Lettuce Wraps

This is Paul's favorite meal! Your taste buds will dance!

Saute minced garlic and ginger
Dice chicken
Saute in a bit of sesame oil and soy sauce.
Wait until halfway done, then add diced green onion.
Cook through.
Add crumbled tofu.
Add Thai peanut sauce.
Heat through.

Garnish with fresh cilantro and squeezed lime. Top with Sweet Thai Chili Sauce - optional

The best lettuce to use is called "Butter Lettuce" as it is sweet, mild, and perfectly shaped like a little bowl. You can usually find butter lettuce in the produce isle as "Living Lettuce" still connected to it's roots and protected in a plastic package.