Risotto Stuffed Peppers

August 7th, 2011 by katie

If I was a better blogger I would have a bunch of delicious summery meals stored up to post for you while we wind down the dog days.  I’m not and I don’t-so you are getting this wonderful fall-ish meal a bit early.  Yes, I did actually turn on my oven in this weather and it was so worth it.  These peppers, a mixture of sweet and hot, stuffed with creamy risotto rice and herbs are really a perfect dish to straddle the cusp between summer and fall.  They are light, yet hearty, and make the most out of the last of the garden vegetables.

You can make risotto in the oven.  I had heard this over the years but never actually tested it before.  Unfortunately, I screwed it up and wound of with dry, crunchy rice on top.  It wasn’t enough for me to turn on the oven when it was 100°F outside, I wanted it to be a blazing 450°F instead of the more moderate 350°F.  You will pay better attention to your oven settings, I just know it.  Click here for the recipe »

Posted in Main Dish having 7 comments »

Insalata di Riso: Italian Risotto Rice Salad

July 10th, 2011 by katie

I love summer food.  Abundant fruit and garden fresh vegetables, light meals, and no cook recipes-this is the way I wish we ate all year!  As a its-so-hot-the-thought-of-eating-makes-me-feel-sick meal this easily serves four.  As a hearty, warm winter salad I’d say it serves closer to two.  Whatever time of year you stumble upon this recipe, know that it is wonderful!  Creamy, crunchy, filling yet light, with lots of bright flavors: pungent olives, tangy lemon, bursts of sweet peas, and creamy mozzarella.  This salad is so versatile you could add capers and sun dried tomatoes, shrimp or chopped ham, or fresh basil.  I think the creamy, warm mozzarella goes really nice with risotto but you could use any tender-at-room-temperature rice to make this salad.  Click here for the recipe »

Posted in Budget, Easy, Main Dish, Salads having 1 comment »

Getting Organized: Lemony Sauced Chicken Breasts and Mushroom Risotto

August 23rd, 2010 by katie

Is summer over yet?  I know there is a full month still until Fall is officially here, but today is the first day of school in our area and I know many of your children have been back for weeks now.  This time of year is a giddy one for me.  My sadness at saying good bye to the long, slow days of summer is completely drowned out by the excitement of a new school year.  It means cooler temperatures and warmer drinks, sweaters and baking, and caramel apples and pumpkins, and crunchy leaves underfoot, and roasts and stews and heavy dishes and Christmas cookies, and so much more.  By the end of August, I am ready for Summer to quietly slip away and for Fall to start happening with noisy exuberance.

Fall means starting fresh and getting organized.  After school snacks and dinners at the table and time for practices and homework-it’s all coming and it’ll be here before you know it.  So how do you get ready for Fall?  I use these tools to plan my menus (and who knows I might actually get organized enough to post a menu soon).  As hurricane season draws to a close I feel comfortable stocking my freezer and cook larger batches of meals and snacks to freeze.  I have plans to do several posts on freezing meals this fall so let me know if you are interested. 

The real key to staying organized for me is simplicity.  Simplicity with my meals doesn’t mean one-note or bland or boring, it just means to keep it simple: protein, starch, vegetables.  One of the simplest meals you can make is a quickly seared protein, accompanied by a starch and a few easy vegetables.

Take this Lemony Sauced Chicken over Truffled Mushroom Risotto with Lemon Butter Broccoli.  The basic components are simple: sear a chicken breast, make some rice, steam some broccoli.  It is the extra flourish of lemon zest over the broccoli florets, the fast yet velvety pan sauce, the creaminess of the risotto style rice with a drizzle of truffle oil, and the fresh chopped herbs sprinkled over that make the meal great.  The best part is that these extra accents take very little extra time yet make the meal feel far more luxurious.  Click here for the recipe »

Posted in Easy, Main Dish, Sides having 10 comments »

Truffled Shrimp Risotto

June 23rd, 2010 by katie

This was one of the best shrimp risottos we’ve had.  The addition of clam juice to the typical risotto broth was surprisingly delicious.  We learned an important lesson about buying clam juice and that is: if you can find and afford fancy clam juice, it is worth it.  Expensive clam juice smells like a sweet ocean breeze while its cheaper counterpart smells a lot like a fish market.  However, if you can’t find good clam juice, don’t let it stop you from trying this recipe-we made it with one bottle good stuff and two bottles cheap stuff and it was still delicious.

Don’t let this dish fool you.  It feels and tastes rich and luxurious, but it is really a typical, easy risotto.  Plus, with only six shrimp and a splash of wine, it certainly isn’t the worst dish for your waistline.  Click here for the recipe »

Posted in Easy, Main Dish, Sides having 5 comments »

About chaos

cha·os -noun 1. a condition or place of great disorder or confusion. My chaotic kitchen is the result of three kids, two adults, dog, cat, and fish, a food obsession, a wine drinking hobby, and too few hours in the day. Between trying to feed a family of five healthy, happy meals, watching my weight, saving my pennies, and staying partially sane I have picked up a few tricks along the way. So here they are: the very best tips, tricks, and recipes from my chaotic kitchen-to yours!

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