Sun-dried Tomato Risotto

~ lk529 ~ 1 Comment

Creating your own recipes can be daunting, but using a neutral flavored base is a great way to learn how to play with flavors. Rice, chicken, potatoes.

I like to get creative with risotto. There’s something therapeutic to me about stirring a pot of soon-to-be-creamy Arborio rice.

I planned to make this dish the first Friday of Lent as a way to “sweet talk” my husband. As he isn’t Catholic, I don’t force upon him a fast or expect him to abstain from meat on Fridays. But if we’re eating in, we’re having either seafood or a meatless entrée. Most often I’ll make pasta, and brown up some meat or grill some chicken for him.

We ended up ordering pizza that Friday instead so this risotto became a beautiful “fancy” side dish to some baked chicken on another night. I wouldn’t recommend using this recipe as your main dish anyway. Now that I think about it, risotto isn’t often, if ever, served as a main dish – unless it has meat in it.

An Original Recipe

Sun-dried Tomato Risotto

Ingredients:

  • 5 C chicken broth
  • 2 tbsp olive oil
  • 1/2 green bell pepper, diced
  • 1/2 large sweet onion, diced
  • 2 cloves garlic, minced
  • 1 C Arborio Risotto Rice
  • 1/4 C vegetable stock or white wine
  • 10 sun-dried tomato halves, chopped
  • 1 C fresh spinach
  • 1/4 C mascarpone
  • 2 tbsp grated asiago cheese
  • 1 lemon

Steps:

  1. Bring chicken broth to a simmer over low to medium heat.
  2. In a large pot (I use a dutch oven) saute onion and bell pepper in olive oil over medium-high heat. Season with S+P. When onion is translucent add garlic and stir 30 seconds. Add rice and toast 2 minutes.
  3. Deglaze the pan with vegetable stock or white wine. Use a wooden spoon to scrape any brown bits from the pan.
  4. Once liquid is absorbed add 1-2 ladles of warm chicken broth. Stir often. Once liquid is absorbed repeat until rice is tender and creamy. You may not need all of the chicken broth.
  5. Once rice is cooked through reduce heat to low and add tomatoes, spinach, mascarpone, and asiago. Stir until spinach is wilted and cheese melted. Squeeze with lemon and serve.

Sun-dried Tomato Risotto 1 Sun-dried Tomato Risotto 2

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Eating the Bible: The Voice of Wisdom

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Tonight’s story comes from the Book of Numbers.  In it, Balaam’s donkey is given the gift of speech to inform him of an an angel along their path. Three times in the story does the donkey obey the angel and stop, and three times Balaam beats the donkey; it is then that God “opened the mouth of the donkey, and it said to Balaam, ‘What have I done to you that you have struck me on these three occasions?'” (Numbers 22:28) God then opens Balaam’s eyes so that he can also see the angel in the road.

The biggest question out of this story is why could the donkey feel the presence of the angel while the sorcerer could not?

It is a question that, reworded, can be applied to your faith. Do I feel the presence of God? Am I obeying Him? This story shows that it isn’t only the powerful who are aware of the Lord. It is a reminder to keep your heart open to His touch.

In Eating the Bible, Rena made Three-Bean Burritos to accompany this story. Using three types of beans signifies the three attempts the donkey made to make Balsaam aware of the angel. And because burro means donkey in Spanish, she thought that burritos would be a good meal choice. I decided to detour from her recipe and create Thee-Bean Nachos instead. (I had a craving for Moe’s nachos…) So for us this week, Mexican Monday happened on Wednesday!

Three Bean Nachos

Three-Bean Nachos

Ingredients:

  • 1 tbsp vegetable oil
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1/2 C canned light red kidney beans, drained (liquid reserved)
  • 1/2 C canned pinto beans, drained (liquid reserved)
  • 1/2 C canned black beans, drained and rinsed
  • tortilla chips
  • 1 C shredded cheese
  • toppings: shredded lettuce, diced tomato, diced red onion, sour cream, queso, etc

Steps:

  1. Preheat oven to 400 degrees F.
  2. In a nonstick skillet saute onion and garlic over medium-high heat. Season with salt and pepper. Once onion is translucent reduce heat to low and add the beans. Gently mash the beans with some of the reserved liquid until you reach a desired consistency. (I opted to keep it pretty chunky)
  3. Place a layer of nachos on an oven proof dish (i.e.: baking sheet, casserole dish, cast iron skillet) top with bean mixture and shredded cheese. Place in oven for 5 minutes, or until cheese is melted. Serve with desired toppings.

Three Bean Nachos 2

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Stuffed Sweet Potatoes

~ lk529 ~ 1 Comment

Did you know that for your money, the most nutritious thing you could buy in the grocery store is the sweet potato?

Sweet potatoes are one of Stuart’s favorite foods. If a restaurant offers sweet potato fries as a side option, he’ll be paying the extra $0.99 for them. If mashed sweet potatoes are suggested as a side dish to you-name-the-protein, he’ll pick that entrée. However, unless it’s for Sweet Potato Casserole, I find myself rarely cooking with sweet potatoes.

I spotted a recipe for Loaded Mexican Stuffed Sweet Potatoes and thought, that’s a good idea! And while my photograph isn’t as beautiful or as appealing as Brandi’s (I have to admit, I became very frustrated with trying to capture this dish) the stuffing flavors complimented the baked sweet potato beautifully – no extra toppings needed. Additionally stuffed potatoes make for a surprisingly filling dinner.

Because our Publix is still so new, they don’t yet carry Chorizo – although someone from the Meat Department did promise us that they will. I decided to buy ground pork and add chorizo spices while cooking the meat. I also used (half) my recipe for black beans instead of using refried black beans.

Stuffed Sweet Potatoes

Ingredients:

  • 2 sweet potatoes
  • 1 tbsp olive oil
  • 1/2 lb ground pork
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tsp chili powder
  • 1 tsp paprika
  • 1/8 tsp dried oregano
  • 1/4 tsp cumin
  • pinch ground cloves
  • pinch ground coriander
  • 1/2 recipe of black beans {click for recipe}
  • 1/2 C shredded Mexican cheese

Steps:

  1. Preheat oven to 400 degrees F. Wash and dry potatoes. Poke with a fork and wrap in foil. Bake 1 hour.
  2. In a medium skillet over medium-high heat brown pork in olive oil. Add garlic and stir for 30 seconds. Add remaining seasonings and cook, break up the meat, until cooked through. Drain if needed.
  3. In a bowl combine cooked pork and beans.
  4. When potatoes are cooked through allow them to cool enough to handle. Cut a canoe-shaped cavity and stuff with the pork and beans. Top with shredded cheese.
  5. Place potatoes on a baking sheet and bake 5-7 minutes, until the cheese on top is melted.

Image

Eating the Bible: Dark, Dark Nights

~ lk529 ~ 1 Comment

Chapter 10 of Exodus is littered with references to darkness – three of the plagues the affect the Egyptians involve the dark (locuts the block the sun, darkness, and death of the first born at night). These plagues serve as a reminder that God controls the Light.

And they obscured the face of all the land, and the land became darkened. Exodus 10:15

I chose this passage to remind us that even in moments of darkness we can look to God to bring the Light. Darkness, and Fear, can test one’s will. During Lent we’re strengthening our faith in God and strengthening our ability to fight the Darkness.

Rena created these adorable Hidden Treasure Midnight Brownies made with dark chocolate and golden sprinkles inside. I interpret these sprinkles as the light that can be found in the dark and that out of the dark there will always be light.

Hidden Treasure Midnight Brownies

Ingredients:

  • 1 stick butter
  • 3/4 C dark chocolate chips
  • 1/2 C flour
  • 1 1/2 C powdered sugar
  • 3 large eggs
  • 3 large egg yolks
  • sprinkles

Steps:

  1. Preheat oven to 400 degrees F and grease a muffin tin.
  2. Melt together butter and chocolate using whatever method you prefer (microwave, double boiler, etc).
  3. To the chocolate add the flour and sugar. Use an electric hand mixer to combine.
  4. Beat together eggs and egg yolks and add to the chocolate and mix until combined.
  5. Fill muffin cups halfway, top with sprinkles, then spoon over remaining batter.
  6. Bake 8-10 minutes until edges are set and the centers still soft. Let cool 2 minutes before gently removing from the pan.

*This recipe is adapted from Eating the Bible by Rena Rossner*

Midnight Brownies

As you can see, I didn’t get the “lava cake” effect Rena achieved. I think I over baked my brownie-muffins. However, the dark chocolate brownie was a perfect texture of crusty on top and fudgy in the center. The sprinkles I added, although not visible provided a gentle crunch factor to the brownie.

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#BundtBakers: Spice

~ lk529 ~ 22 Comments
BundtBakers

I am happy to announce that I have joined another group of bloggers. #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month’s host is Deepti from Baking Yummies.

Stuart was not thrilled that I signed up for a baking group. He has been complaining that there are too many sweets around the house. Normally that wouldn’t really be a true statement but it seems 2014 has brought with it the “need to bake” with the Olympics, Valentine’s Day, cookies for bowling that turned into rice krispie treats for us, Mardi Gras, and Pi Day there really have been a lot of goodies on our counter. Including sweets from his mom and aunt!

I even think he was trying to sabotage my participation efforts by hiding the bundt pan above the refrigerator. (Note: I’m 4’11”) And “knowing” that I do my baking when he is out training for a race or playing golf it could become impossible for me to make my cake!

Luckily I have a little step stool that I bought my freshman year of college to help me get up in my bed, which we raised to put the mini-fridge underneath. This little stool has been with me since and has even come in handing reserving a parking space during football weekends!

For my first bundt I am making one of my busia’s recipes. Apple Bundt Cake. But to follow the theme of spice I added 1 tbsp of cinnamon to the batter. The baking time of 1:20 was almost torturous – the aromas of baking apples and cinnamon – but that’s nothing compared to the hour you must allow it to cool before making the sauce which finishes off the cake with a glaze of heavenly brown sugar.

P.S. – Stuart, although telling me he was mad at me, greatly enjoyed this cake!

Fresh Apple Cake

Ingredients:

  • 1 1/2 C vegetable oil
  • 1 3/4 C sugar
  • 4 medium eggs
  • 2 tsp vanilla
  • 3 C four
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tbsp cinnamon
  • 2 C chopped peeled apples
  • 1/2 C butter
  • 1/2 C brown sugar
  • 2 tsp milk

Steps:

  1. Preheat oven to 325 degrees F. Grease and flour a bundt pan.
  2. In the bowl of a stand mixer beat oil, sugar, eggs, and vanilla.
  3. In a large bowl sift flour and mix with baking soda, salt, and cinnamon.
  4. Add flour to egg mixture in 3 batches, making sure each addition is combined. With a spatula, fold in the chopped apples.
  5. Pour batter in prepared bundt pan and bake 1 hour 20 minutes. Let cool 1 hour.
  6. In a small sauce pan bring butter, brown sugar, and milk to a boil. Let boil for two minutes. Spoon over bundt pan and spread until cake is covered.

Apple Bundt Cake

If you are a food blogger and would like to join us, send an email to Stacy at foodlustpeoplelove@gmail.com or ask to join our private Facebook group. This is a purely administrative group. All recipe and photographs can be found on our individual blogs or on our Pinterest board.

And don’t forget to take a peek at what other talented bakers have baked this month:

Orange Cardamom Mini Bundt Cakes by Alice at Hip Foodie Mom

Cinnamon Roll Bundt Cake by Tara at Noshing With The Nolands

Sweet Potato Pound Cake by Renee at Magnolia Days

Rum & Ginger Grapefruit Cake by Kelly at Passion Kneaded

Apple Cinnamon Bundt Cake by Kathya at Basic N Delicious

Spiced Applesauce Bundt Cake with Brown Sugar Rum Glaze by Lauren at From Gate to Plate

Saffron and Tahitian Vanilla Infused Bundt Cake by Laura at The Spiced Life

Honey and Beer Spiced Bundt Cake by Felice at All That’s Left Are The Crumbs

Saffron Vanilla Bean and Orange Mini Bundt Cake by Deepti at Bakingyummies

Peach and Spiced Tea Bundt Cake by Stacy at Food Lust People Love

Eating the Bible: The Corner Store

~ lk529 ~ 1 Comment

I chose this excerpt as part of my Lenten journey because it is about charity – donating and giving to the poor. During Lent children in Sunday school are sent home with Catholic Relief Services Rice Bowls. Giving is a major part of Lent because it follows Jesus’s call to serve our neighbors. The money raised through the rice bowls provides food, medical care, and clean water to those in need around the world. Most often, the donations achieved with the rice bowl come from the change leftover from a dollar.

“And when you reap the harvest of your land, do not completely reap one corner of your field, and the fallen stalks of your harvest do not gather. And your vineyard, do not glean, nor gather the fallen grapes of your vineyard; leave them for the poor and for the stranger: I am the Lord your God” Leviticus 19:9-10

Much like the command to leave remnants of the harvest for the poor, it’s the remnant of the dollar that makes it into the charitable rice bowl.

Rena poses the question of why we shouldn’t donate a portion of the harvest. One of the reasons she provides is that as the poor come to help themselves during your absence you cannot know who your donations are helping. Indicating that there isn’t any personal benefit, making it the “ultimate form of charity.” I like this reasoning as it follows my belief that doing good shouldn’t be done because of the potential reward.

I additionally chose this excerpt because of the recipe that accompanies it. This chicken dish served with creamy sauce is studded with mushrooms and grapes.

Vineyard Chicken

Ingredients:

  • 6 boneless skinless chicken breasts, cut in half length-wise so they’re thin
  • 2 tbsp flour
  • 1/2 tsp salt
  • 1/2 tsp dried basil
  • 1/2 tsp paprika
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 cup sliced mushrooms
  • 1/2 C heavy cream
  • 1 C chicken broth
  • juice 1/2 lemon
  • 2 C slice grapes
  • 1/4 C fresh parsley, chopped

Steps:

  1. In a bowl mix together flour, basil, paprika, salt and pepper. Lightly dredge chicken in flour mixture, reserve the remaining flour.
  2. In a large tall sided skillet heat olive oil over medium high heat. Brown chicken 1-2 minutes on each side. Remove from pan and set aside.
  3. Add extra olive oil to the skillet if needed and saute garlic and mushrooms 2 minutes. Stir in flour from step 1 and add broth, cream, lemon juice. Reduce heat and simmer sauce for 4 minutes. Return chicken to the pan and cook 6 minutes, or until chicken is cooked through. Add grapes and parsley and let warm through an extra minute.

*This recipe is adapted from Eating the Bible by Rena Rossner*

Vineyard Chicken 1 Vineyard Chicken 2 Vineyard Chicken 3

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Irish Bread Braid

~ lk529 ~ 7 Comments

SPD13

I never really celebrated St. Patrick’s Day until moving to the panhandle and becoming best friends with Kate. St. Patrick’s Day 2011 coincided with Auburn’s Spring Break and we had Kate and her now husband Josh over for a simple dinner and game night – individual meatloaves and mashed potatoes. That event began a four year tradition. In 2012 Kate and Josh were now living here and we went to their apartment for Ruben Egg Rolls, Shepherd’s Pie, and a yogurt parfait with angel food cake and mango. (Lesson learned – do not dye vanilla pudding green, it will mess with your mind and fool your taste buds.) I hosted in 2013 and served an Irish bread braid, individual meatloaves, and colcannon. Kate brought over a beautiful rainbow cake too!

This year marks our fourth, and probably final (as we’re moving this summer), St. Patrick’s Day together. It’s Kate’s turn to host and we’re combining our favorites – the Irish bread braid, Ruben egg rolls, Shepherd’s pie with shamrock rolls, and for dessert maple shortbread cookies and chocolate chip ice cream. It’s a big menu for four people, but we’re going all out this year!

St. Patrick's Day 2014

Fortunately, or unfortunately, depending on how you look at it – my crescent rolls were very easily tear-able and no matter how much I pinched and tried to make the dough seamless there was no hope. Instead I made a rustic-looking tart. But the flavors were still beautiful. I don’t know if the dough warmed up too much in the 30 minute drive to Kate’s or if using the name brand product is simply too good at it’s job – Stuart suggested maybe buying a generic brand of crescent dough in the hopes that it’s not as perforated. Here’s the real advice – if your store sells seamless crescent dough, buy it! None of my local stores do.

Last year I made this bread braid (see pre-baked photo in above collage) for St. Patrick’s Day and it was such a hit that Stuart requested it again for Easter. I will probably make it again, and if I’m successful in the braid I’ll post it!

Irish Bread Tart

Irish Bread Braid

Ingredients:

  • 3 red potatoes
  • 3 C chopped kale, stems removed
  • 2 cans seamless crescent roll dough
  • 1/2 lb sliced corned beef
  • 1 C shredded cheddar cheese
  • 1 egg
  • caraway seeds, for sprinkling

Steps:

  1. Boil kale in salted water for 4 minutes. Drain, pat dry, and set aside.
  2. Boil potatoes until tender. Let cool, slice, and set aside.
  3. Preheat oven to 375 degrees F.
  4. On a greased baking sheet, unroll crescent dough and press side-by-side lengthwise into one larger rectangle. Additionally, press together all perforated seams if not using seamless.
  5. Place corned beef in the center of the rectangle, leaving 3″ on each side. Top with potato slices, kale, and shredded cheese.
  6. Cut dough into the same number of strips on each side of the filling, leaving an inch buffer around the filling. Criss-cross the strips over the filling to create a braid. Fold crescent dough around the filling to create a rustic tart. (See above photos.)
  7. In a small bowl whisk the egg with 1 tbsp water. Brush the bread with egg wash and sprinkle with caraway seeds and kosher salt, if desired.
  8. Bake for 25 minutes. If your bread braid turned into a rustic tart lightly cover with aluminum foil for 20 minutes, remove foil and bake another 5-8 minutes until the crust is golden and cooked through. Allow to cool slightly before slicing.

*This recipe is modified from girlversusdough at http://www.tablespoon.com/recipes/irish-bread-braid/aa8ebb56-1255-4cec-996f-3de32cb5456e*
Irish Bread Tart

Eating the Bible: A Tree of Life

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Today’s Bible excerpt comes from probably the most known story in the Old Testament – the story of Adam and Eve. Although popular culture has labeled the forbidden fruit as an apple, the specific fruit is never actually mentioned in the Bible. Rena suggests the other possibilities: grapes, figs, and citron.

“And the woman saw that the tree was good to eat, and it was a desire for the eyes, and that the tree could pleasantly make one wise, and she took of its fruit, and she ate, and she gave to her husband who was with her, and he ate.” Genesis 3:6

The Tree of Life, or the Tree of Knowledge, while always planted in Eden wasn’t ever a temptation for Adam or Eve – until Satan entered the picture. Temptation is one of Lent’s biggest challenges – whether it’s to cheat and have that piece of chocolate or to forget abstinence on Friday’s when it’s most convenient. Lent is to symbolize the 40 days and 40 nights Jesus failed to succumb to the Devil and his temptations. Lent is an ever present reminder that temptation is all around us; a 6 week practice in refusing Satan.

One of my favorite things about Eating the Bibleis that Rena provides alternatives to her recipes to contribute to your individual Bible study. While Rena created a “Garden of Eden Salad” with wheat kernels, mushrooms, raisins, and figs. I took her advice and used a different wheat product to make breakfast.

Cream of Wheat is a great alternative to oatmeal or grits. If it weren’t for Stuart’s wisdom teeth removal in 2010, I wouldn’t have known what Cream of Wheat is. It was his main request while still unable to eat solid foods. Here’s a bonus tip too: A day or two prior to wisdom teeth surgery eat an entire pineapple. The pineapple will help prevent swelling. My mom forced my brother and me to do this, and I to Stuart. It works. However, it also might make you hate pineapple for a while. If you can’t find pineapple, drinking pineapple juice will also work.

When I went to the store yesterday to grab some for today’s breakfast I discovered that it now comes in individual packets, just like instant oatmeal – including flavor options! I chose the box of 8 pack Healthy Grain Cream of Wheat.

Garden of Eden Cream of Wheat

Ingredients:

  • 2 C milk
  • 1/2 C Cream of Wheat, or 2 pkts
  • 2 tbsp brown sugar
  • 1/2 tsp cinnamon
  • 1/2 C chopped apple (I used Braeburn)
  • 1/4 C raisins, or 1 snack-size box

Steps:

  1. Bring milk to a simmer over medium heat, stirring occasionally to prevent scalding.
  2. Whisk in Cream of Wheat, reduce heat to low, and cook for 2 1/2 minutes, whisking occasionally.
  3. Remove from heat and whisk in brown sugar and cinnamon. Add in apples and raisins. (You could add some pecans too if it so moves you!)

Cream of Wheat

Disclaimer: I have not been sponsored by Cream of Wheat. This post contains affiliate links.  

Cheddar Cheese Popcorn

~ lk529 ~ 2 Comments

I had so much fun making different flavored popcorns leading up to the Super Bowl, but there was one major flavor that I didn’t make. Cheddar Cheese! I had planned on it, but as I couldn’t find the powdered cheese at any of my local stores I had to order it off Amazon (Kraft Cheese Powder) and because I procrastinated in ordering, I didn’t get it in time. But I knew that an orange colored popcorn could be a great tie in to basketball and March Madness!

march madness

While basketball isn’t my favorite sport, I do get into creating a bracket for the tournament. If you are creating a bracket, Selection Sunday is tomorrow March 16th and the first round begins March 20th. The tournament continues until April 7th when the Championship Game will be played.

Cheddar Cheese Popcorn

Ingredients:

  • canola oil, enough to coat bottom of pot
  • 2/3 C popcorn kernels
  • 6 tbsp butter, melted
  • 2/3 C cheddar cheese powder
  • 1 tsp dry mustard

Steps:

  1. Put canola oil in pot along with 2-3 kernels of popcorn. Cover and stand by. Once you hear the kernels pop, add the popcorn. Cover and cook over medium heat until popping slows. Gently shake the pop during the popping process so as not to burn the popcorn at the bottom. Remove from heat and remain covered until popping has ceased, unless you want to be pelted with popcorn. (If you have another method of popping popcorn, feel free to use it.)
  2. In a small bowl whisk together cheddar cheese powder and mustard.
  3. In a large bowl toss popcorn in butter. Once coated add the cheese mixture, toss to coat evenly.

*This recipe is adapted from Anisa at http://whiskandheels.com/kitchen/cheesiest-cheddar-popcorn*

Cheddar Popcorn 1 Cheddar Popcorn 2 Cheddar Popcorn 3

P.S. – My keyboard may or may not be covered in cheddar cheese dust at the moment…. This is like the CHEETOS® version of Popcorn!

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Lemon Marshmallow Pie

~ lk529 ~ Leave a comment

As both a nerd and foodie there’s no day better than a “holiday” that celebrates both – Pi Day! March 14th is Pi Day. Why? Pi is an irrational constant with an infinite number of digits, the value of which is the ratio of a circle’s circumference to its diameter. Rounding to the hundredth’s place, Pi = 3.14. Hence, March 14 (3/14) is Pi Day! (Fun fact, it’s also Albert Einstein’s birthday.)

That being said, pies are not my favorite form of dessert. Well, not the traditional pies. I have a liking issue with warm fruit, so I don’t partake in America’s favorite Apple or Berry.

As I’ve mentioned before, my favorite pie is Key Lime. It’s served chilled and has a perfect balance of tart and sweet. The same can be said for this lemon marshmallow pie. And only three ingredients (four if you count the fresh fruit for garnish) separate you from a bright dessert. A dessert that will make you forget about winter’s extended stay and think you’ve just experienced a perfect spring day. With only five minutes of prep work required there isn’t any excuse to not try this pie. True, you could always make your own pie crust and lemon curd and probably marshmallow creme but I prefer to take the lazy way out. 😉

Lemon Marshmallow Pie

Ingredients:

  • 2 jars (10 oz) lemon curd
  • 1 jar (7 oz) marshmallow creme
  • 1 graham cracker pie crust

Steps:

  1. Using a hand mixer whip lemon curd and marshmallow creme until blended. Pour pie filling into pie crust.
  2. Refrigerate a few hours before serving with fresh berries.

*This recipe is adapted from Deborah at http://www.tasteandtellblog.com/lemon-marshmallow-tart/*

Lemon Marshmallow Pie