RISOTTO

Risotto is a rice dish that requires constant attention & stirring, not to mention about a half hour of your dedicated time, but it is just SO delicious, especially when served with salmon & veggies such as asparagus. Mmmm!! Just be sure to have everything ready before you start cooking so your food doesn't burn or scorch.

1 Tbsp olive oil

1/4 cup onion

2 tsp chopped garlic

2 tsp chopped fresh thyme

Dash each of salt & pepper

1 cup arborio rice

1/2 cup white wine

4 cups chicken or vegetable broth

1/4 cup Parmigiano-Reggiano cheese

Optional:

sundried tomatoes, diced black olives, quartered asparagus

In Dutch oven, over medium-high heat, heat oil; add onions, saute until softened; add garlic & thyme; stir.

Add arborio rice, cook until rice turns clear (do not let start to brown; reduce heat if browning.)

Pour in wine; cook, stirring until liquid is evaporated.

Reduce heat to medium-low and add chicken stock, 1 cup at a time, stirring, until the liquid is evaporated, for 30-40 minutes or until rice is tender but firm.

Stir cheese into risotto until melted.

Gently stir in optional cooked vegetables.

Season with pepper to taste.

Serves 4-6

This is my (Wilma's) own combination of several recipes

COCONUT BANANA BREAD WITH LIME GLAZE

2 cups all-purpose flour

3/4 tsp baking soda

1/2 tsp salt

1 cup granulated sugar

1/4 cup butter, softened

2 large eggs

1 1/2 cups mashed ripe banana (about 3 bananas)

1/4 cup plain low-fat yogurt

3 Tbsp dark rum

1/2 tsp vanilla extract

1/2 cup flaked sweetened coconut

Cooking spray

1 Tbsp flaked sweetened coconut

1/2 cup powdered sugar

1 1/2 Tbsp fresh lime or lemon juice

Preheat oven to 350 F.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5 –inch loaf pan coated with cooking spray; sprinkle with 1 Tbsp coconut.

Bake at 350 F for 1 hour or until a wooden pick inserted in centre comes out clean.

Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.

Yield: 1 loaf

** I added sprinkles of all-spice and nutmeg to batter

Recipe by Jean Patterson (September 2003)

Printed in Cooking Light, September 2007, page 136

Thin Spaghetti With Shrimp

Prep: 20 min., Cook: 20 min. A sprinkle of fresh herbs from the garden adds incredible flavor to this pasta dish. Try basil, thyme, or chives instead of parsley.

Yield:  Makes 4 to 6 servings


1 (16-oz.) box thin spaghetti
2 tablespoons butter
2 shallots, finely chopped
2 garlic cloves, thinly sliced
1 bay leaf
1 pound medium-size shrimp, peeled and deveined
1/4 cup white wine
3 cups chopped plum tomatoes
1/3 cup half-and-half
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon salt
1/4 teaspoon ground white pepper
Garnish: fresh parsley sprigs


Cook spaghetti according to package directions; drain and keep warm.


While pasta cooks, melt butter in a large skillet over medium heat. Add shallots, garlic, and bay leaf; sauté 5 to 6 minutes. Add shrimp, and sauté 4 minutes or just until shrimp turn pink. Stir in wine, and cook, stirring occasionally, 3 minutes or until wine evaporates.


Add tomatoes to skillet, and cook 2 to 3 minutes. Stir in half-and-half and next 3 ingredients; cook, stirring occasionally, 2 minutes. Remove from heat; discard bay leaf.


Transfer spaghetti to a serving dish, and top with shrimp mixture. Garnish, if desired.

CALGARY CASSEROLE

This recipe is a variation of a recipe called "California Casserole" that I found in "Cook Great Food" by the Dieticians of Canada (2001). I wanted to use up vegetables & condiments that we had at home, so this worked perfectly for us. Hubby said it was a good recipe that could be repeated again. So, here is my "Calgary" rendition of the California Casserole.

1 1/2 cups water

1 cup basmati rice

1 cup sour cream

1/2 cup mayonnaise

1/2 cup salad dressings (I used Caesar & Italian dressings mixture)

1 Tbsp balsamic vinegar

1/2 cup asiago cheese

1/2 cup shredded mozzarella cheese

1/4 onion, chopped

1 yellow bell pepper, chopped

1/2 zucchini, chopped

1/2 - 1 stalk celery, chopped

1 tomato, diced

4 mushrooms, diced

1/4 tsp salt

1/2 tsp pepper

1/2 - 1 tsp Tex-Mex spice

1/2 - 1 tsp basil

1/2 tsp tarragon

1/2 tsp thyme

1/2 tsp oregano

1/2 tsp celery seed

1/4 - 1/2 tsp crushed red pepper

Cover rice as per instructions or as preferred method.

Combine hot rice, sour cream, mayonnaise, salad dressings, cheese, vegetables and spices.

Pour into a lightly greased baking or casserole dish.

Bake, uncovered, in preheated 350 F (180 C) oven for about 25 minutes

Enjoy!!

TANGY POTATO SALAD

3 large potatoes (unpeeled)

2 Tbsp red wine vinegar

1 Tbsp vegetable oil

1 small clove garlic, minced

2 tsp dried tarragon

1 tsp coarse grainy mustard

1/2 tsp horseradish

1/4 tsp salt

1/4 tsp freshly ground black pepper

1/2 cup sliced celery

1/4 cup slice green onions

1/4 cup chopped yellow bell pepper

1/2 cup thinly sliced radishes

Cook potatoes in boiling water until tender; drain and partially cool. Cut into cubes.

Whisk together vinegar, oil, garlic and seasonings. Pour dressing over warm potatoes. Cover and refrigerate until cool.

Add celery, onions, and yellow pepper to potato mixture. Cover and refrigerate for at least 1 hour before serving. Add radishes before serving.

Serves 6

Per serving: 107 calories

"Cook Great Food" by The Dieticians of Canada, 2001, page 156

White Chocolate Chip Craisin Cookies

3 c flour

1 tsp soda

3/4 tsp salt

1 c unsalted butter

1 c brown sugar

3/4 c sugar

2 eggs

1 Tbsp vanilla

1c craisins

1 1/2 c white chocolate chips

1 c pecans, chopped (You could substitute another kind)

Preheat oven to 350F and line baking sheets with parchment paper.

Cream butter and sugars until fluffy. Beat in the eggs and vanilla.

In a separate bowl, combine the flour, baking soda, and salt.

Slowly add the flour mixtures to the cream mixture. Stir until almost incorporated. Add the craisins, white chocolate, and pecans. Mix until everything is just together.

Roll into heaping spoonfuls and bake at 350F. The time varies. I made heaping tablespoonfuls and baked for 11 min. The recipe calls for huge cookies that you bake for 15 min. So you may want to watch the first batch, depending on how large you make them.

MEDITERRANEAN BEEF RAGOUT

1/4 cup all-purpose flour

1 tsp dried thyme leaves, crumbled

1 tsp grated lemon zest, optional

1/2 tsp salt

1/2 tsp cracked black peppercorns

2 lb (1 kg) trimmed stewing beef, cut into 1” cubes

2 Tbsp olive oil, divided

2 onions, chopped

4 cloves garlic, minced

1 Tbsp cumin seeds toasted

1 cup beef stock

1/2 cup dry red wine

1 can 398 ml diced tomatoes, including juice

2 bay leaves

2 roasted red bell peppers, thinly sliced, then cut into 1” pieces

1/2 cup sliced pitted green olives

1/2 cup finely chopped parsley

Combine flour, thyme, lemon zest, salt and peppercorns. Add beef and toss until evenly coated. Set aside, shaking any excess flour from beef and reserving.

In a skillet, heat 1 Tbsp of the oil over medium-high heat for 30 seconds. Add beef, in batches, and cook, stirring, adding more oil as necessary, until browned, about 4 minutes per batch. Transfer to slow cooker stoneware.

Reduce heat to medium. Add onions and garlic to pan and cook, stirring, until onions are softened, about 3 minutes. Sprinkle with toasted cumin and flour mixture and cook, stirring, for 1 minute. Add beef stock, wine, tomatoes with juice and bay leaves and bring to a boil. Cook, stirring, until slightly thickened, about 2 minutes. Add to slow cooker and stir well.

Cover and cook on Low for 8 hours or on High for 4 hours, until mixture is bubbly and beef is tender. Stir in roasted peppers, olives and parsley. Cover and cook on High for 15 minutes, until peppers are heated through. Discard bay leaves.

Serves 8.

The Healthy Slow Cooker, Judith Finlayson, page 168