Basically I am just checking things off my bucket list when I still have time to do so. Mosaic a table, check! Go No Poo, check! Prepare Risotto and Two Ingredient Cookies, check!
I grew up eating pasta AT LEAST three nights a week. From what I can remember my mother never made risotto, my cousin confirmed her mother did not either. Our mothers are sisters and Italian.
My girlfriend J, raves about risotto and how delicious it is. And when I spoke to another friend she described it as just another way to cook rice, which is so true.
When J, told me that risotto is rice and not pasta I was shocked. “I buy brown basmati in bulk, can I use that?” -I asked her. J, told me no and scolded me because she is also an Italian girl and assumes I know these things. I am only half Italian and I guess I only know about half the traditional Italian things.
Arborio rice is starchier than other rices, which is why it becomes creamy when cooked. It is prepared by toasting the rice and adding broth until it is al dente and creamy.
What I like most about this recipe is that you can customize it with whatever add ins you like or whatever you have in your pantry. The only item that you may not have at home is the Arborio rice. I bought some about 3 months ago and when my perishable food supplies were dwindling decided to make it for dinner.
Here is my recipe:
Red Pepper Risotto
2 garlic cloves minced
1/2 large sweet onion chopped
1 red bell pepper cut into 1 inch pieces
1 hot pepper (i used one from my garden)
pinch of oregano (I used fresh oregano from my garden)
1&1/2 cups of Arborio rice
2 tablespoons margarine or butter (i used earth balance)
2 tablespoons oil
5 cups veggie broth simmering near by
2 tablespoons oil
2 tablespoons nutritional yeast (love noosh!) or grating cheese of choice
salt and pepper to taste
- heat oil when hot add garlic and onion, saute until soft
- add the peppers and saute for another couple of minutes
- add the rice now, toast it for about 2-3 minutes, until fragrant
- at this point you can start adding ladles of stock, stir until the liquid is absorbed and then add some more
- continue adding stock and stirring until absorbed, when the rice is starting to look creamy, taste it, it should be al dente.
- if not, continue to add broth
- add the margarine or butter
- add oregano (if using dried add at the beginning)
- salt and pepper to taste
- when al dente add some noosh or grating cheese
This recipe is most likely more higher in calories than I would prefer however if you care about gluten, it happens to be free of it!
After dinner this same evening I was craving a sweet treat! Since I had a pretty heavy meal I wanted to make something that was low cal and nutritious I decided to try the Two Ingredient Cookies I came across on Pinterest the other day. I will give credit to www.pureella.com for this concoction, however I also saw the same recipe on several other blogs so sorry if she was not the original!
Two Ingredient Cookies
2 ripe bananas
1 cup oatmeal
add ins of your choice (i added a few sprinkles of pb2 and some chocolate chips)
- preheat oven to 350 degrees f
- mash all ingredients together
- cookies should be about 1 tablespoon of batter each
- bake for 13-15 minutes until golden
- let cool for 20-30 minutes
I thought this was an interesting recipe, more appropriate for breakfast than anything. The taste was moist, and most resembled a muffin. H, my official taste tester, was highly offended that I would consider making a “cookie” without flour and/or sugar. He also doesn’t really like bananas or peanut butter for that matter. For instance, he does not like banana ice cream (blended bananas!) . Meh, I probably need a new taste tester!