Pasta with Sausage, Peas and Butternut Squash Cream Sauce

Taken from Martha Envy

2 cups (1/2 squash) butternut squash, peeled and cut in to large dice
half package of kielbasa-like sausage
half of a yellow onion
1 clove garlic
1 cup chicken broth
2/3 cup heavy cream
pinch of nutmeg
salt and pepper
1 cups thawed frozen peas
1 lbs pasta
handful of Parmesan

1. Steam squash and puree in blender until smooth.
2. Brown sausage in large skillet over medium heat. When finished, remove.
3. Add a bit of olive oil to skillet. Saute onions until translucent and then add garlic, cooking for a few more minutes.
4. Deglaze skillet with chicken stock, stirring to get all the browned bits.
5. Add pureed squash to the pan and whisk until smooth.
6. Once sauce starts to bubble, whisk in cream. Add nutmeg, salt and pepper to taste.
7. Cook pasta. Drain and reserve some cooking water.
8. Add pasta to sauce, along with sausage and peas. If mixture seems dry or pasty, add reserved pasta water.
9. Turn off heat. Stir in Parmesan and serve.

Better Rice Krispie Treats

Taken from Cara's Cravings

3 cups (1 ½ 11-12oz bags) butterscotch chips
1 1/2 cups creamy peanut butter
12 cups (1 12oz box) crisp rice cereal
4 cups (2 11-12oz bags) semi-sweet chocolate chips
½ cup butter, cubed
2 cups confectioners’ sugar
4 Tbs water

Line the bottom of a 9x13” pan with parchment paper and spray the sides of the pan with nonstick cooking spray (tip: use nonstick cooking spray to help the parchment paper stick to the pan – seems to go against the name of the product, but it works.)

In a large saucepan over medium-low heat, melt the butterscotch chips and peanut butter, stirring. When smooth, remove from heat and add the crisp rice cereal. Stir to coat. Place half of the cereal mixture into the pan and pat down evenly. Place in the refrigerator to let it firm up a bit while preparing the chocolate.

Place the chocolate chips and butter in a microwave safe bowl. Melt together in the microwave over medium-low heat, stirring every 60-90 seconds, until smooth. Mix in the powdered sugar and water.

Spread the chocolate evenly over the cereal layer in the pan, then gently pat the remaining cereal mixture evenly on top. Refrigerate for at least two hours, then cut into squares with a sharp knife.

Steaks with Red Wine and Rosemary Sauce

Taken from Martha Envy

3 Tbs olive oil
2 steaks (ribeye, Delmonico or New York strip)
Salt and pepper
2 tsp finely chopped fresh rosemary, plus two springs
3/4 cup red wine
1/2 cup beef stock
1 Tbs butter, cold
1 Tbs Dijon mustard

Heat the oil over medium high in skillet. Heat oven to 250.

Rub steaks all over with salt, pepper and chopped rosemary.

When screaming hot, sear steaks for about 4 minutes per side (and if they're very thick, sear the short sides as well), until thermometer reads 130 degrees.

Place steaks on cookie sheet or oven proof platter in oven while you cook the sauce.

Reduce heat to medium, and deglaze with wine. Add rosemary sprigs. Cook until almost mostly reduced, about 5 minutes. Add stock, and cook a few minutes more until reduced further. Turn off heat and whisk in butter and mustard. Add any accumulated juices on cookie sheet/platter. Season sauce with salt and pepper and spoon over steaks.

Strawberry Stuffed French Toast

Taken from Annie's Eats

For the filling:
1 cup sliced fresh strawberries
2 tbsp. sugar
4 oz. cream cheese, softened

For the toast:
4 thick slices bread, such as challah or soft Italian bread
1 large egg
¾ cup milk
2 tbsp. melted butter
1 tsp. vanilla
¼ cup all-purpose flour
¼ tsp. ground cinnamon
¼ tsp. salt
Unsalted butter

Maple syrup, powdered sugar and additional fresh strawberries for serving

Directions:
To make the filling, combine the sliced strawberries and sugar in a medium bowl. Mix well and set aside to macerate for about 15 minutes. Stir in the cream cheese until well blended.

To prepare the toast, carefully slice a pocket into the center of each slice of bread, taking care not to cut all the way through to the other side. Heat a large skillet over medium heat. In a shallow baking dish or pie plate, whisk together the egg and milk. Whisk in the melted butter and vanilla. Stir in the flour, cinnamon and salt and whisk until smooth. Fill the pocket of each slice of bread with some of the filling mixture. One or two at a time, place the filled slices of bread in the egg mixture, soaking about 30-40 seconds per side. Remove the bread and allow the excess batter to drip off. Transfer to a plate and repeat with the remaining bread slices.

Add 1 tablespoon of butter to the heated skillet and swirl to coat. Add the filled slices of toast to the skillet in a single layer. Cook until light golden brown and crisp, about 1-2 minutes per side. Repeat with the remaining slices of bread, adding more butter to the skillet as needed. Serve immediately with maple syrup, powdered sugar and fresh strawberries as desired.

Herbed Risotto with Chicken and Caramelized Onions

Taken from Annie's Eats

1½ tbsp. olive oil, divided
1 yellow onion, thinly sliced
Pinch of sugar
5 cups low-sodium chicken broth
2 cups water
3 boneless, skinless chicken breasts
4 tbsp. unsalted butter, divided
¾ tsp. salt
2 cloves garlic, minced or pressed
2 cups Arborio (medium grain) rice
1 cup dry white wine
2 oz. grated Parmesan cheese (about 1 cup)
1 tsp. freshly squeezed lemon juice
2 tbsp. minced fresh parsley
2 tbsp. minced fresh chives
Ground black pepper

Directions:
Add 1½ teaspoons of the olive oil to a large skillet over medium heat. Add the sliced onion and sugar, stirring to coat. Allow the onion to cook, stirring occasionally, until deep golden brown and caramelized. Remove the onions to a plate and set aside.

In a large saucepan over medium heat, combine the chicken broth and water and bring to a simmer. In the meantime, add the remaining tablespoon of olive oil to the skillet used to cook the onions set over medium-high heat. Season the chicken breasts with salt and pepper. Transfer the chicken to the heated skillet and cook, turning once, until each side is a light golden brown. Remove from the heat and transfer the chicken pieces to the saucepan with the simmering broth mixture. Let cook until an instant-read thermometer inserted into the thickest part registers 165˚ F or until cooked through (no longer pink). Remove the chicken from the broth and transfer to the plate with the onions.

Add 2 tablespoons of the butter to a Dutch oven set over medium heat. Once melted, add the garlic and cook just until fragrant, about 30 seconds. Add the rice to the pan, stirring to coat. Cook, stirring frequently, until the grains are translucent around the edges, about 3 minutes.

Add the wine and cook, stirring constantly, until fully absorbed, about 2-3 minutes. Stir 5 cups of hot broth mixture into the rice. Reduce the heat to medium-low, cover and simmer until almost all liquid has been absorbed and the rice is just al dente, 16-19 minutes, stirring twice during cooking.

Add ¾ cup of the hot broth mixture to the risotto and stir gently and constantly until the risotto becomes creamy, about 3 minutes. Stir in the Parmesan. Remove the pot from the heat, cover and let stand for 5 minutes.

Meanwhile, shred the chicken into bite-sized pieces. Stir the shredded chicken and caramelized onions into the risotto with the remaining 2 tablespoons of butter, lemon juice, parsley and chives. Season with salt and pepper to taste. If desired, add up to ½ cup of the remaining broth mixture to add moisture and loosen the texture. Serve immediately.

Peppermint Brownies

Taken from Annie's Eats

8 oz. unsweetened chocolate, coarsely chopped
1½ cups unsalted butter
3 cups sugar
6 large eggs
1½ tsp. peppermint extract
1 tsp. vanilla extract
½ tsp. salt
2 cups all-purpose flour
4 (1.55 oz) milk chocolate bars, broken into segments
1 bag Hershey’s Candy Cane Kisses, wrappers removed and coarsely chopped

Directions:
Preheat the oven to 350° F. Line a 9×13-inch baking pan with foil and spray lightly with cooking spray.

Combine the chocolate and butter in a heatproof bowl set over simmering water; heat, stirring occasionally, until completely melted and smooth. Remove from the heat. In a large mixing bowl, whisk together the chocolate mixture with the sugar and eggs until well blended. Whisk in the peppermint and vanilla extracts and the salt. Whisk in the flour just until incorporated.

Spread half of the brownie batter into the prepared pan. Layer with the milk chocolate pieces. Spread the remaining batter evenly over the milk chocolate pieces. Bake 30-35 minutes.

Remove the brownies from the oven but maintain the oven temperature. Sprinkle the chopped Candy Cane Kisses over the top of the brownies and return the pan to the oven for 3 more minutes. Transfer to a wire cooling rack and let cool to room temperature. Chill the brownies until the candy topping has firmed up. Slice and serve.

Short Ribs

Taken from Bon Appetit

5 pounds beef short ribs
1/4 cup (1/2 stick) butter
3 celery stalks, chopped
2 large carrots, peeled, coarsely chopped
1 medium onion, chopped
1 1/4 cups dry red wine
1/2 cup low-salt beef broth
1/3 cup medium-dry Sherry
2 garlic cloves, peeled
2 bay leaves
1 large fresh thyme sprig

Sprinkle beef with salt and pepper. Melt butter in large wide pot over medium-high heat. Working in 2 batches, cook beef until browned, about 6 minutes per batch. Transfer to large rimmed baking sheet. Add celery, carrots, and onion to pot and sauté until beginning to soften and brown, stirring often, about 5 minutes. Add wine, broth, Sherry, garlic, bay leaves, and thyme sprig; bring to boil, scraping up browned bits. Season with salt and pepper. Return ribs to pot, propping up on sides and arranging in single layer. Cover, reduce heat to medium-low, and simmer 1 hour.

Using tongs, turn ribs over in pot. Cover and simmer until ribs are tender and sauce is very thick, occasionally rearranging ribs in pot to prevent sticking, about 1 1/2 hours longer. Uncover and cool 30 minutes.

Transfer ribs to work surface. Discard bay leaves and thyme sprig. Spoon off fat from sauce in pot. Remove meat from bones; discard bones. Cut meat into 3/4- to 1-inch pieces, trimming any fat. Return meat to pot. DO AHEAD Can be made 2 days ahead. Chill until cold; cover and keep chilled. Rewarm just until lukewarm before using.

Beef Barley Soup

Taken from Throwing Spoons

2 pounds cubed beef chuck roast
1 - 2 tablespoons oil
2 - 3 large carrots, peeled and sliced
5 1/2 cups water (or 5 cups stock, 1 cup water)
4 teaspoons beef bouillon granules (or 4 cubes, crumbled) - only if using water, not stock
1/2 onion, chopped
1/2 teaspoon garlic powder, or 4 cloves, pressed
1 8-ounce can tomato sauce
3/4 cup uncooked pearl barley, rinsed
Salt and pepper to taste

Brown cubed beef in oil in a skillet over medium-high heat. Do this in a couple of batches, so beef will brown properly. If the pan is overcrowded, beef will stew in its juices and turn gray instead of browning. Add browned beef to slow cooker.

Add carrots and 1 cup water to skillet; cook carrots just until tender. Add carrots (and water, if using water instead of stock) to slow cooker.

Add remaining water and bouillon (or stock), onion, garlic, tomato sauce, barley, salt and pepper to slow cooker. Stir to combine.

Cover, and cook on low for 5 hours.

Pumpkin Whoopie Pies with Maple Cream Cheese Filling

Taken from Brown Eyed Baker - A Food & Cooking Blog

Yield: About 4 dozen assembled whoopie pies

For the Whoopie Pies:
3 cups all-purpose flour
2 tablespoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground nutmeg
1 cup granulated sugar
1 cup dark brown sugar
1 cup canola or vegetable oil
3 cups chilled pumpkin puree
2 eggs
1 teaspoon vanilla extract

For the Maple-Cream Cheese Filling:
3 cups powdered sugar
8 ounces cream cheese, at room temperature
½ cup unsalted butter, at room temperature
3 tablespoons maple syrup
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.

2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Set aside.

3. In a separate bowl, whisk the granulated sugar, the dark brown sugar, and the oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.

4. Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.

5. Use a small cookie scoop or a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.

6. Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack.

7. To make the filling, beat the butter on medium speed until smooth with no visible lumps, about 3 minutes. Add the cream cheese and beat until smooth and combined, about 2 minutes. Add the powdered sugar a little at a time, then add the maple syrup and vanilla and beat until smooth.

8. To assemble the whoopie pies: Turn half of the cooled cookies upside down. Pipe or spoon the filling (about a tablespoon) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm before serving.

Chicken and Sausage Jambalaya

Taken from Confections of a Foodie Bride

1/2 cup vegetable oil
2 medium onions, chopped
2 green bell peppers, chopped
2 tsp salt
1 tsp cayenne
1lb smoked sausage, cut into 1/4 inch slices
1 tsp Tony Cachere’s
1 1/2lb chicken, cut into 1-in cubes
3 bay leaves
3 cups rice
3 cups water
3 cups chicken stock
1 cup chopped green onions

Heat the oil in a large Dutch oven over medium heat. Add the onions, bell peppers, salt and cayenne. Stirring often, brown the vegetables for about 20 minutes, or until they are caramelized and dark brown in color. Scrape the bottom and sides to loosen any browned particles. Add the sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and sides to loosen any browned particles.

Season the chicken with Tony Cachere’s. Add the chicken and the bay leaves to the pot. Brown the chicken for 8 to 10 minutes, scrapping the bottom of the pot to loosen any browned particles. Add the rice and stir for 2 to 3 minutes to coat it evenly. Add the water and stock, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed. Remove the pot from the heat and let stand, covered for 2 to 3 minutes. Remove the bay leaves. Stir in the green onions and serve.

Vermont Apple Cider Donuts

1 cup apple cider
1 cup sugar
1/4 cup vegetable shortening
2 eggs
1/2 cup buttermilk
3 1/2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/4 tsp nutmeg
vegetable oil or shortening for frying

Glaze
2 cups confectioners' sugar
1/4 cup apple cider

Boil apple cider in small saucepan until it is reduced to 1/4 cup, 8-10 minutes; cool.

Beat sugar with shortening until smooth. Add eggs and mix well, then add buttermilk and reduced cider.

Stir together flour, baking powder, baking soda, cinnamon, salt and nutmeg in another bowl. Add to liquid ingredients; mix just enough to combine.

Add enough oil or shortening to fill a deep pan 3"; heat to 375. Cut dough into donuts or roll into balls. Fry donuts several at a time, turning once or twice, about 4 minutes.

Macaroni Grill's Carmella's Chicken Rigatoni

Taken from Lauren's Kitchen

Butter
8oz baby bella mushrooms
1/2 sweet onion caramelized
8 oz grilled chicken breasts (chunked)
salt and pepper
2t dried basil
4oz of Marsala wine
10 oz heavy cream
12oz rigatoni (cooked)
2oz shredded Parmesan

Melt butter in pan. Saute mushrooms, chicken, basil, caramelized onions salt and pepper. Saute for 2-3 minutes.

Add Marsala wine and cook for 1 minute.

Add heavy cream and bring to a boil for 2 minutes.

Dump cooked rigatoni in pan (if you have room in your pan. If not dump mixture over bowl of cooked rigatoni and mix.

Sprinkle with shredded Parmesan cheese.

Banana Bread Waffles

Taken from The Novice Chef

4 tbsp. unsalted butter, melted
1 cup plus 2 tbsp. warm milk
1 tsp. vanilla extract
2 cups all-purpose flour
1 tbsp. brown sugar
1½ tsp. yeast
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
Dash of ground ginger
Dash of ground clove
2 eggs, lightly beaten
1 cup mashed ripe bananas (about 3 whole bananas)
2 tbsp. sour cream

In a small bowl, whisk together the melted butter, warm milk and vanilla extract. Set aside. In a large mixing bowl, combine the flour, brown sugar, yeast, salt and spices. Whisk together to blend. Add the wet ingredients to the bowl and whisk just until smooth. Whisk in the eggs until incorporated. Cover the bowl with plastic wrap and refrigerate for at least 12 hours, and up to 24 hours. When you are ready to make the waffles, remove the batter from the refrigerator and let sit at room temperature for 30 minutes. It should be about doubled in size and there should be small bubbles on the surface.

Add the mashed bananas and sour cream or yogurt to the batter. Whisk lightly to incorporate into the batter. Cook in a preheated waffle maker according to the manufacturer’s instructions. Serve as desired with maple syrup and banana slices.

Bubbe's Brisket

Taken from Not Your Bubbe's Kitchen

The ingredients:

2 cups yellow onion (about 2 medium large onions), sliced

2-3 garlic cloves, minced

2 tablespoons vegetable oil

2 large carrots, chopped

2 large celery stalks, chopped

1 bay leaf

2.5 lbs of beef brisket

1 tbsp kosher salt

cracked black pepper, to taste

1/4 cup of water

4 cups of pale dry ginger ale - it's about 1 liter.

1/2 cup light or dark brown sugar1/2 cup Ketchup

1/2 cup- brown sugar & hickory BBQ sauce

a touch of honey (maybe 1 tbsp-- yes, eye ball it)

4 Yukon gold potatoes, quartered

Slice the onions, mince the garlic. In the meanwhile, set your crockpot to high).

In your dutch oven or crock pot insert (make sure it's one that can be used on the stove top!), heat 1 tbsp of the oil.

Add the sliced onions and minced garlic until onions are translucent in color; and softer to touch.

Remove onions and garlic for the time being to a small bowl.

Add other tbsp of oil to crock pot. Season brisket with half the salt and some pepper. Place this

side down in the crock pot. Season the other side with remaining salt and more pepper. Let each side of the brisket cook on high for about 3 minutes- until the brisket is more brown and has a bit of a crust on it.

Next, add the onions/garlic back to the crock pot.

Place the crock pot insert into the crock pot. Add 1/4 cup water, 4 cups or so of ginger ale, the carrots, the celery, the ketchup, the brown sugar, the bbq sauce, the honey, and the bay leaf.

Cook this on high for 6- 8 hours. When it is done, place it in the fridge over night.

Wake up the next morning, and place it in your crock pot again. Add the quartered potatoes. Cook on high for 4 more hours.

In a small bowl, take 1 -2 tbsp of cornstarch and add some water- enough to dissolve the cornstarch. Add this mixture to the crock pot.

Now, set the crock pot to low for another 4 hours.

Orange Cranberry Scones

Taken from The Novice Chef

2 tablespoons freshly grated orange zest
2 1/2 cups all-purpose flour
1/2 cup sugar plus 3 tablespoons additional if using fresh cranberries
1 tablespoon baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1 1/4 cups fresh cranberries, chopped coarse, or 1 1/4 cups dried cranberries
1 large egg
1 large egg yolk
1 cup heavy cream

Preheat oven to 400°F. and line a large baking sheet with parchment paper.

In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.

In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture.

In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.

On a well-floured surface with floured hands pat dough into a 1-inch-thick square (about 8 inches in diameter) and cut out as many triangles as possible, re-rolling scraps as necessary. Arrange triangles about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.

Cheeseburger Meatloaf

Taken from Joelen's Culinary Adventures

1 lb ground pork
1 lb ground beef (85/15)
1 slice day old bread, processed into crumbs
4 strips bacon, cooked, cooled and crumbled
1/2 cup shredded sharp cheddar cheese
1/2 cup diced bell pepper (any color of your choice)
2 tablespoons chopped fresh parsley
2 green onions, thinly sliced (green part only)
1 egg
1/4 cup milk
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 cup ketchup

Preheat oven to 350 degrees.

In a large bowl, add all the ingredients except the ketchup and mix to combine.

Place mixture in a standard loaf pan or divide the mixture equally between 4 mini loaf pans. Top the meatloaf with the ketchup.

Place filled loaf pan(s) on a baking sheet and bake in the preheated oven for 55 minutes to 1 hour if in a standard loaf pan, or 30-35 minutes if in mini loaf pans.

Remove from oven and allow to rest for 5-10 minutes before slicing and serving.original Joelen recipe

Marshmallow Crunch Brownie Bars

Taken from Culinary Concoctions by Peabody

Brownie Ingredients:
4 ounces unsweetened chocolate
2/3 cup (1 1/2 sticks) unsalted butter
1 1/4 cups semisweet chocolate chips, divided
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs, room temperature
2 cups granulated sugar
2 teaspoons vanilla extract

Topping Ingredients:
7 ounces mini marshmallows
1 1/2 cups milk chocolate chips
1 cup peanut butter
1 Tablespoon unsalted butter
1 1/2 cups Rice Krispies

Directions:
Preheat oven to 350-degrees.

Grease a 9 x 13-inch baking pan.

In a medium saucepan, melt the chocolate, butter, and 2/4 cup of semisweet chocolate chips on medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes. In a medium bowl, sift the flour, baking powder, and salt. Set aside.

In a large bowl, place the eggs and whisk thoroughly. Add in the sugar and vanilla. Stir the melted ingredients into the egg mixture, mixing well. Stir in the dry sifted ingredients and mix well. Fold in the remaining 1/2 cup semisweet chocolate chips.

Pour the batter into the prepared pan, and even with a spatula. Bake for 25 to 30 minutes, or until a cake tester inserted into the corner of the pan comes out with moist crumbs.

Remove the brownies from the oven, and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.

While the brownies are baking, place the chocolate chips, peanut butter, and butter in a medium saucepan. Cook over low heat, stirring constantly until melted. Remove from heat, add the cereal, and mix well. Allow this to cool for 3 minutes or so.

Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting. Makes 12 3x3-inch bars

Cheesy Turkey Meatloaf Bites

Taken from Weelicious

1 zucchini, chopped
1/2 cup onion, chopped
1/2 cup red pepper, chopped
1/2 cup carrots, chopped
1 egg, beaten
1 clove garlic
1 Tbsp Worcestershire sauce
1 tsp Italian herbs
1/2 cup bread crumbs
1/2 cup cheddar cheese, shredded
1 lb ground turkey

1. Preheat oven to 375 degrees
2. Spray a mini muffin tin with cooking spray
3. Place all ingredients except turkey into a food processor and pulse until vegetables are in small pieces
4. Combine turkey and vegetable mixture in a bowl
   
5. Place meatloaf mixture in the muffin pan and pack down with a spoon
6. Bake for 20 minutes
   

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
   

Fruit and Nut Bars

Taken from Weelicious

2 cups whole oats
1 cup flour
1/2 tsp baking soda
10 Tbsp butter
1/3 cup almonds
1/4 cup honey
10 oz jar of jam

1. Preheat oven to 350 degrees
2. Place all ingredients except jam in a food processor
3. Pulse until the ingredients are combined and oats and nuts are in small pieces
4. Press all but 1 cup of mxture into bottom of a greased 11x7" pan
5. Cover the mixture with jam
6. Crumble the remaining mixture over the jam
7. Bale for 30-35 minutes
8. Cool, cut and serve