Mushroom and Pea Risotto

Mushroom and Pea Risotto

• 2 tbsp olive
• 1 tbsp butter
• 1 onion, chopped small
• 1 tbsp chopped garlic
• 10 oz crimini mushrooms; cleaned and sliced
• 2 cups of arborio rice
• 8 cups of low-sodium chicken broth  (or vegetable broth to keep it vegetarian)
• 1/2 cup white wine
• 1 1/2 cups frozen peas, defrosted and brought to room temperature
• kosher salt and freshly ground pepper
• shredded or grated parmesan cheese

Heat the chicken broth in a medium saucepan and keep hot, but not boiling, over low heat.

Heat oil and butter in a large pot or skillet over medium heat. When oil is glistening add the onion and cook for about 4 minutes, stirring occasionally. Add garlic and cook for 30 seconds more, stirring occasionally. Add the mushrooms and cook for 5 minutes until lightly browned, stirring occasionally.

 

Add the risotto and stir frequently for 2 minutes until it is well coated and starting to become translucent.

Add the wine. Now the hot broth, 1 cup at a time and cook, stirring constantly, until the rice has absorbed the liquid. Continue to add the broth, 1 cup at a time, cooking and stirring each time to allow the rice to absorb most of the liquid before adding more. This will take about a half hour. You will probably use up all of the broth but if the risotto tastes done before you use it all up, then you can stop with the process. The risotto should be slightly firm and creamy but not mushy.

Finally, stir in the peas. Season to taste with salt and pepper.

Transfer to a large bowl and serve with a side of good parmesan cheese.

Seared Fish With Puttanesca Sauce

Sweet, juicy peaches are one of the reasons I love the summer time. They are just heavenly at their peak!

I had originally set out to make talapia with a peach salsa for dinner tonight. But when I went to cut one of the peaches up, I realized they weren't ripe enough to do the salsa any justice. With no plan B, I searched around the kitchen looking for a back up.

What I came up with incorporated a couple handfuls of small Roma tomatoes from our garden. I also found a jar of Kalamata olives in my cupboard. So a puttanesca type sauce for the fish was born.

Stay tuned for the peach salsa!

Seared Fish With Puttanesca Sauce

The Sauce

• 1 tbsp olive oil
• kosher salt and freshly ground pepper
• 1/2 cup of onion, small dice
• 1 tsp chopped garlic
• 2 cups organic Roma tomatoes, cut into 1 inch chunks
• 10-15 pitted olives (Kalamatas are nice), cut in half lengthwise
• 1 tbsp capers (I didn't have any on hand today but if you do add them, lessen the amount of olives a bit), drained
• 2 tbsp red wine

Fish

• 1 tbsp olive oil
  
• 4 boneless/skinless fillets of your favorite white fish (talapia, halibut, swordfish, etc.)
• kosher salt and freshly ground pepper
  

Directions

Heat up oil in a medium sauce pan or pot over medium heat. When oil is glistening, add the onions and 1/2 teaspoon of salt. Cook for 3 minutes, stirring occasionally.

Add the garlic, tomatoes, olives, capers and wine. When it comes back to a simmer, cook for about 10 to 12 minutes uncovered or until the sauce has thickened up and is no longer watery. Stirring occasionally. Season with pepper (and add more salt only if necessary. Remember, the olives and capers will add a lot of saltiness.)

Turn off the heat and set aside while you prepare the fish.

Heat up oil in a large non-stick pan.

Rinse the fillets in cold water and dry well with paper towels. Season the pretty side lightly with salt and pepper.

When the oil is glistening, add the fillets pretty side down and cook for 2 1/2 to 3 minutes undisturbed. You want a nice golden crust.

Flip them over and cook for another 1 1/2 to 2 minutes (depending on the thickness of the fish) or until the fish feels a bit firm and flakes with a fork. Plate, spoon sauce over the fillets and serve immediately.

*You can make the sauce in advance. Just reheat it before serving it over the fish.

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Crunchy Top Banana Nut Muffins

Lately I've been making a conscious effort not to waste food. I am proud to report of a "killing of two birds with one stone" incident (I do not actually condone bird killing by the way).

We occasionally have granola for breakfast. Problem is, there is always a large amount of crumbs left at the bottom of the box. So instead of throwing out almost two cups of granola crumbs, I poured them all into a Ziploc bag and vowed to use them in some sort of baking.

Well today I had three super ripe bananas that needed to be used immediately or end up in the trash tomorrow morning. I usually make a banana bread but I thought muffins would be more fun for the kids. Then I remembered those crumbs. What a great crunchy topping they would make!

Crunchy Top Banana Nut Muffins

• 1/2 cup (1 stick) unsalted butter
• 2 eggs (large or extra-large), lightly beaten
• 1/2 cup sour cream or plain yogurt
• 3 LARGE, very ripe bananas, mashed
• 2 tsp vanilla
• 2 cups of flour
• 3 tbsp ground flaxseed meal (optional)
• 3/4 cup sugar
• 3/4 tsp baking soda
• 1/2 tsp salt
• 3/4 cup chopped walnuts or pecans, lightly toasted

Crumb topping (optional)

• 3/4 cup granola crumbs (or ground up granola) 
• 1 tbsp sugar

Adjust the oven rack to the lower-middle position. Preheat oven to 375 degrees F.

Melt the butter. A large glass mixing bowl in the microwave works great. Set aside to cool. In the meantime; whisk the flour, flaxseed, sugar, baking soda and salt together in a separate mixing bowl. Set aside

Add the mashed bananas, sour cream/yogurt, eggs and vanilla to the melted butter bowl. Mix well. Next add the dry ingredients and walnuts to the bowl and fold until just combined. Don't over mix. Pour the mixture into lined muffin pans, a large cookie scoop works well for this.

Mix the granola and tablespoon of sugar together in a bowl.

Sprinkle some of the mixture on top of each muffin.

Bake for 20-25 minutes. If a toothpick comes out clean then they're done. If not, then bake for a few more minutes.

Let cool for 5 minutes. Remove muffins from the pan and place them on a cooling rack.

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