Sweet Pea Risotto

Taken from Weelicious

4 cups vegetable stock
2 Tbsp olive oil
1 cup arborio rice
2 Tbsp onion, minced
1 Tbsp butter
1/2 cup peas
1/3 cup Parmesan cheese

1. In a medium pot, bring vegetable stock to a simmer
2. In a 12-14" skillet, heat the oil over medium heat
3. Add the onions and saute for 3-4 minutes or until translucent
4. Add the rice. Using a wooden spoon, stir the ingredients until toasted
5. Add 1/2 cup stock to the rice and cook until liquid is absorbed
6. Continue adding stock 1/2 cup at a time until risotto is tender and creamy
7. When all of the liquid is absorbed, add the butter, peas and cheese and stir to combine
   

Apple, Bacon, Shallot and Herb Dressing

Taken from Good Things Catered

1/2 lb sourdough loaf; cubed
1/2 lb homemade cornbread; cubed
1 lb bacon
3 Fuji apples; cored and diced
5 large shallots; sliced extra thin
3 large celery ribs; cut into 1/2 inch slices
4 large garlic cloves; minced
1/4 cup fresh parsley; minced
2 Tbsp fresh sage; minced
2 Tbsp fresh thyme; minced
1 tsp salt
1 tsp freshly cracked pepper
1/4 tsp grated nutmeg
3 eggs
1/2 cup chicken stock
1/2 cup cream

Place cubed bread in large bowl and let sit overnight.

Preheat oven to 400 degrees and prepare baking dish.

Cook bacon in heavy skillet until crisp, about 15 minutes, then transfer with a slotted spoon to paper towels to drain. Drain fat from pan, leaving only 3 Tbsp remaining. Add shallot and 1/2 tsp salt and cook, stirring occasionally to prevent sticking, until thoroughly browned, about 10 min. Cook 5 more minutes to caramelize.

Add apple and celery to the pan and cook until softened, about 5 min. Add garlic, sage, thyme and cook until fragrant, about 30 seconds more. Transfer to large bowl holding bread cubes. Add pepper, parsley, bacon and toss to combine.

In a separate bowl whisk together eggs, stock, and cream with remaining salt and nutmeg. Pour egg mixture over other ingredients and toss to combine well.

Transfer mixture to prepared baking dish and cover with foil. Place in oven to cook for 25 minutes and then remove foil. Continue cooking until top breading is crisp, about 20-25 more minutes. Remove from oven and serve.

Scalloped Potatoes

3 Tbls butter
2 Tbls flour
1 1/2 tsp salt
1/8 tsp pepper
3 C milk
6 medium potatoes pealed & thinly sliced
2 Tbls diced onion

Make white sauce of first 5 ingredients. Place 1/2 potatoes in greased 2 qt casserole dish, cover with half onion and 1/2 sauce. Repeat layers. Cover and bake 350 - 1 hour. Uncover and bake 30 minutes longer.

Potatoes Supreme

These are the most unhealthy potatoes ever but they are really good.

8-9 potatoes cooked and cooled overnight
1/2 cup butter
2 cups sour cream
2 cups grated cheddar cheese
1/3 cup minced onion
1/2 tsp salt
1/4 tsp pepper

Run potatoes through Cuisinart grater. Mix in all other ingredients. Place in baking dish. Cook at 350 for 35 minutes.

Risotto Primavera

Taken from Paved With Good Intentions

1/2 pound asparagus
5-6 cups homemade chicken stock
1/2 teaspoon saffron strands, crumbled
2 tablespoons butter
3 tablespoons olive oil
1 medium red onion, diced
1 smallish carrot, diced
2 small zucchini, diced
1/2 teaspoon salt
2 cups Arborio rice
1/2 cup dry white wine
1/2 cup thawed frozen peas
1/2 cup Parmesan cheese, plus extra for the table
Salt and pepper to taste

Cut off the tips of the asparagus and dice the top half of the stalks (discard the rest), and set the diced asparagus aside.

Bring the stock to a steady simmer in a saucepan. Add saffron to stock.

Melt 2 tablespoons of the butter with the olive oil in a heavy-bottomed saucepan. Add the onion and cook for about 6 minutes, until its golden.

Add the carrot and cook for 5 minutes more. Add the zucchini, diced asparagus, and ½ teaspoon salt, and cook for about 5 minutes more.

Add the rice and stir until it is coated with the oil. Add the wine and cook, stirring, until it has evaporated, about 3 minutes. Now slowly add enough simmering stock to cover the rice, and cook, stirring, until it has evaporated. Keep adding, stirring, and evaporating for about 20 minutes, until the rice is soft on the outside and still has a bit of a bite at the center. Remove the pan from the heat, and add the peas and cheese. Taste for salt and pepper, and serve with extra cheese for people to add to their own taste.

Serves 4.

Pasta Salad

4 cups cooked past - I like tri-colored spirals
1 cup sliced celery
1/2 cup chopped onion
1/4 cup sliced radishes
2 Tbsp chopped parsley
1/2 cup sliced olives
1 cup mayonnaise
2 Tbsp white vinegar
2 tsp mustard
1/2 tsp celery seeds
1 1/2 -2 tsp salt
1/8 tsp pepper

Smashed Potatoes

Taken from Cooks Illustrated

2 lbs Red Bliss potatoes (about 2 inches in diameter), unpeeled and scrubbed
Table salt
1 bay leaf
4 tbsp unsalted butter, melted and warm
1/2 cup cream cheese (4 oz), room temperature
Ground black pepper
3 tbsp chopped fresh chives (optional)

1. Place potatoes in large saucepan and cover with 1 inch cold water, add 1 tsp salt and bay leaf. Bring to boil over high heat, then reduce heat to medium-low and simmer gently until paring knife can be inserted into potatoes with no resistance, 35 to 45 minutes. Reserve 1/2 cup cooking water, then drain potatoes. Return potatoes to pot, discard bay leaf, and allow potatoes to stand in pot, uncovered, until surfaces are dry, above 5 minutes.
2. While potatoes dry, whisk melted butter and softened cream cheese in medium bowl until smooth and fully incorporated. Add 1/4 cup of reserved cooking water, 1/2 tsp pepper, chives, and 1/2 tsp salt. Using Rubber spatula or back of a wooden spoon , smash potatoes just enough to break skins. Fold in butter-cream cheese mixture until most of the liquid has been absorbed and chunks of potatoes remain. Add more cooking water 1 tbsp at a time as needed, until potatoes are slightly looser than desired (potatoes will thicken slightly with standing). Adjust seasonings with salt and pepper; serve immediately.
   

Cranberry and Dried Cherry Sauce

Taken from epicurious.com

Ingredients

1 12-ounce container frozen cranberry juice cocktail, thawed
1 cup water
1 cup (packed) golden brown sugar
1 cinnamon stick, broken in half
1/4 teaspoon ground allspice
1 6-ounce package dried tart cherries*
1 12-ounce bag cranberries

Preparation

Bring first 5 ingredients to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Add cherries; cook 2 minutes. Add cranberries; cook until berries pop, stirring occasionally, about 9 minutes. Transfer to bowl. Cover; chill overnight. (Can be made 1 week ahead. Keep chilled.) Discard cinnamon. Serve cold or at room temperature.

* Available at specialty foods stores, natural foods stores, and supermarkets.

Makes about 4 cups.

Green Beans with Lemon and Parsley

Taken from epicurious.com

Ingredients

2 pounds green beans, trimmed, halved crosswise

5 tablespoons butter
3/4 cup chopped pecans
4 teaspoons minced lemon peel (yellow part only)
1/3 cup finely chopped fresh Italian parsley

Preparation

Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Transfer to bowl of ice water and cool. Drain and pat dry. (Can be prepared 1 day ahead. Cover and refrigerate.)

Melt butter in large deep skillet over medium heat. Add pecans; sauté until nuts are crisp and butter is lightly browned, about 3 minutes. Add beans; toss to heat through, about 5 minutes. Mix in lemon peel; cook 1 minute. Mix in parsley. Season with salt and pepper. Transfer to bowl.

Makes 8 servings.

Grilled Potato Packets

Taken from canarygirl

These require the longest cook time on the grill, so that is something to keep in mind beforehand.

Grilled Potato Packets:

Ingredients:

4-5 potatoes, diced
1 medium onion, chopped
2-3 cloves garlic, minced
2-3 tablespoons extra virgin olive oil
2-3 tablespoons butter, in bits
1 teaspoon chicken flavored bullion granules (or vegetable…be sure your brand is gluten free if you are cooking gf)
salt and cracked black pepper
chopped parsley

Preparation:

Stir together all ingredients in a medium sized bowl.
Tear off 4 large-ish pieces of heavy duty foil.
Distribute the potatoes equally along one edge of the foil, leaving room at the edges for folding.
Fold half of the foil over potatoes, and seal packets by rolling up each open edge and pressing it closed.
Grill over medium coals for about 45 minutes, turning occasionally.
Be careful when opening packets, they’ll have steam to let off!