MUSHROOM RISOTT0

 MUSHROOM RISOTTO

INGREDIENTS: 3 TBS OLIVE OIL, 2 CHOPPED SHALLOTS, 6 CLOVES CHOPPED GARLIC, 4 TBS BUTTER, 6 CUPS CHICKEN BROTH, 1 POUND MUSHROOM BLEND, 1 1/2 CUPS ARBORIO RICE, 1/2 CUP WHITE WINE, 1/2 CUP PARMESAN CHEESE, 1/2 CUP FRESH CHIVES, SALT & PEPPER TO TASTE.

SAUTE THE GARLIC, MUSHROOMS AND SHALLOTS IN HALF THE BUTTER AND OIL FOR 8 MINUTES. SET ASIDE

ADD THE REST OF THE BUTTER AND THE RICE TO THE PAN AND LIGHTLY BROWN (ABOUT 3 MINUTES)

ADD ABOUT ONE CUP OF BROTH TO THE PAN AND STIR OFTEN. AS THE LIQUID DISAPPEARS, ADD ANOTHER CUP. KEEP DOING THIS UNTIL ALL THE STOCK IS USED UP. WHEN I PUT THE LAST OF THE STOCK IN THE PAN, I ADDED THE WINE, CHEESE AND CHIVES. SEASON TO YOUR LIKING AND SPRINKLE SOME FRESH CHIVES ON TOP SO IT LOOKS PRETTY!

DELICATA SQUASH

 DELICATA SQUASH

YOU CAN EAT THE SKIN!!!!

2 SQUASH, OLIVE OIL, SALT AND PEPPER. 

THAT'S IT!

PREHEAT OVEN TO 400. YOU'LL NEED 2 DELICATA SQUASH - WASH THOROUGHLY, CUT OFF THE ENDS AND SLICE IN 1/2 - 3/4  INCH SLICES. PUT ON AN OLIVE OIL SPRAYED COOKIE SHEET. SPRAY SOME OLIVE OIL ON THEM, SPRINKLE A LITTLE SEA SALT AND BLACK PEPPER ON THEM AND THROW THE TRAY IN THE OVEN.

COOK 15 MINUTES, TURN OVER AND COOK ANOTHER 15. YOU'RE GOING TO LOVE THEM! 

HINT: IF YOU WANT THEM TO CARAMELIZE, COOK THEM AN ADDITIONAL 5 MINUTES PER SIDE. 

SPAGHETTI AGLIO E OLIO

 SPAGHETTI AGLIO E OLIO

INGREDIENTS FOR 2 PEOPLE: 1/2 POUND SPAGHETTI, 1 TBS BUTTER, 1 TBS ROASTED GARLIC CHICKEN BROTH WITH 1/2 CUP WATER, 1 CUP EXTRA VIRGIN OLIVE OIL, A TON OF SLICED FRESH GARLIC (ABOUT 1/2 CUP), 1 TSP CRUSHED RED PEPPER.

GARNISH: FRESH TOMATOES,  BASIL AND PARMESAN CHEESE

GENTLY SAUTE THE GARLIC IN THE OIL AND BUTTER  SO IT DOESN'T BURN FOR FIVE MINUTES, ADD THE STOCK AND RED PEPPER AND SIMMER ON A LOW HEAT FOR AT LEAST 20 MINUTES. 

MIX WITH PASTA, GARNISH AND ENJOY!

SPINACH ARTICHOKE DIP STUFFED SHROOMS

 SPINACH ARTICHOKE DIP STUFFED SHROOMS

INGREDIENTS: DOZEN LARGE WHITE MUSHROOMS (OR PORTOBELLAS), 1 SMALL DICED ONION, 4 CLOVES CHOPPED GARLIC, 2 TBS OLIVE OIL, 1 POUND FRESH BABY SPINACH, 1 CAN UNMARINATED ARTICHOKE HEARTS, 4 OUNCES SOFT CREAM CHEESE, 1/4 CUP SOUR CREAM, 1 TBS BLACK PEPPER

GARNISH: SHREDDED MEXICAN CHEESE  AND PAPRIKA

I SAUTÉED THE ONIONS AND GARLIC IN THE OIL FOR 2 MINUTES, ADDED THE SPINACH UNTIL IT WILTED. I PUT EVERYTHING IN A FOOD PROCESSOR UNTIL MIXED THOROUGHLY AND CHOPPED SMALL.  SCOOP OUT THE INSIDES OF THE MUSHROOMS, STUFF THEM, GARNISH WITH CHEESE AND PAPRIKA, PUT ON A FOIL LINED BAKING SHEET THAT HAS BEEN SPRAYED WITH COOKING SPRAY AND COOK FOR 20 MINUTES ON 350. YOU CAN ALWAYS BROIL THEM FOR A COUPLE MINUTES AT THE END TO MAKE THEM PRETTIER!

THAI COCONUT SOUP WITH TOFU

 THAI COCONUT SOUP WITH TOFU

INGREDIENTS: 1 TBS SESAME OIL AND 1 TBS VEGETABLE OIL, 1 CAN COCONUT MILK(I USED LIGHT), 5 CUPS CHICKEN STOCK, 3 TBS DRIED THAI BASIL (USE REGULAR BASIL IF YOU DON'T HAVE THE THAI), 3 TBS FRESH GRATED GINGER, 1 LARGE CHOPPED TOMATO, 1 MINCED JALAPEÑO, 1/4 CUP LIME JUICE, 1 TSP SALT & PEPPER, 8 CLOVES CRUSHED GARLIC, 1 WHOLE SLICED PURPLE ONION, 3 TBS RED CURRY PASTE, 1 TBS FISH SAUCE, (LESS OR NONE IF YOU DON'T LIKE IT), 2 TBS BROWN SUGAR, 1/2 BOX THAI RICE NOODLES, 1 PACKAGE EXTRA FIRM TOFU CUT IN CHUNKS, 1 CUP FRESH CILANTRO.

GARNISH: FRESH CILANTRO & SCALLIONS

SAUTE THE ONION IN THE OILS FOR 3 MINUTES, ADD THE GARLIC, JALAPEÑO AND GINGER AND SAUTE FOR 2 MORE MINUTES, ADD EVERYTHING ELSE EXCEPT THE TOFU, CILANTRO AND NOODLES AND SIMMER 15 MINUTES. TASTE IT. ADD MORE OF WHATEVER YOU THINK WOULD BE TASTIER FOR YOU. ADD THE REST OF THE INGREDIENTS AND SERVE AS SOON AS THE NOODLES ARE DONE. ABOUT 10-15 MINUTES. 

GARNISH AND ENJOY!

SHRIMP WITH COCONUT

 SHRIMP WITH COCONUT

INGREDIENTS: 1 TBS OIL, 4 TBS BUTTER, 6 CLOVES CHOPPED GARLIC, 1/2 CUP FRESH CILANTRO, 1 JALAPEÑO (I USED A RED ONE), 4 TBS OYSTER SAUCE, 2 TBS SAKE (OR RICE WINE), 2 TSP SUGAR, 1 TSP BLACK PEPPER, 12 JUMBO SHRIMP, 2/3 GRATED COCONUT

DRY FRY THE COCONUT FOR 3-4 MINUTES (UNTIL IT BROWNS)

SAUTE THE GARLIC AND JALAPEÑO IN THE OIL AND BUTTER FOR 2 MINUTES, ADD THE SHRIMP AND COOK ON A MEDIUM HIGH HEAT FOR 3 MINUTES PER SIDE (OR HOWEVER LONG IT TAKES DEPENDING ON HOW BIG THEY ARE), TURN THE SKILLET TO LOW AND ADD EVERYTHING ELSE. MIX THOROUGHLY AND ENJOY!

MINI FRIED CHICKEN SPRING ROLLS

 MINI FRIED CHICKEN SPRING ROLLS

INGREDIENTS: 1 TSP CRUSHED GARLIC, 2 CUPS SHREDDED CABBAGE, 1/2 SHREDDED CARROT, 1 CUP COOKED DICED CHICKEN, 1 TSP MASALA, 2 TBS OIL, 2 TBS SOY SAUCE, 1 TSP PEPPER, 1 PACKAGE MINI VEGETABLE SPRING ROLL WRAPPERS 

OIL FOR FRYING

SAUTE THE VEGETABLES AND GARLIC IN THE OIL UNTIL SOFT.  TURN OFF THE HEAT AND ADD EVERYTHING ELSE. MIX THOROUGHLY. LET IT COOL. 

PUT A TABLESPOON OF THE MIX INTO THE CENTER OF THE WRAPPER.  PUT A LITTLE WATER ON THE EDGES OF THE WRAPPER. FOLD THE SIDES IN FIRST AND THEN WRAP THE ROLL LIKE A TIGHT CIGARETTE. PUT IN THE FRIDGE FOR AN HOUR TO SET UP. 

FRY ON A MEDIUM HIGH HEAT UNTIL BROWN.

THIS RECIPE YIELDED 25 ROLLS.

I SERVED IT WITH A CHILI GARLIC, THAI SWEET CHILI AND FRESH GINGER SAUCE. 

THEY WERE AMAZING!