Blanched Almond Rissoto
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Servings Prep Time
2 people 5 minutes
Cook Time
30 minutes
Servings Prep Time
2 people 5 minutes
Cook Time
30 minutes
Blanched Almond Rissoto
BigOven - Save recipe or add to grocery list
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
2 people 5 minutes
Cook Time
30 minutes
Servings Prep Time
2 people 5 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Units:
Instructions
  1. In heavy saucepan or frypan, add olive oil and heat pan. When hot add onions and sautee until soft.
  2. Add rice and slivered blanched almonds. Sautee 1-2 minutes or until well coated.
  3. Add wine and stir until absorbed. Continue stirring and add 1 big ladle of chicken broth. After each ladel is absorbed add another until all the broth is gone.
  4. The rissoto should be rich and creamy. Cook until al dente or more. Serve immediately.

Turkey stuffing for those of us who used to hate stuffing. I started making this dressing many years ago and it’s always been a hit. Can be prepared the day before and then baked with Turkey the next day. For a vegetarian version use Knorrs vegetable cubes prepared in water to replace chicken broth.

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18 Servings

INGREDIENTS

    • RICE MIXTURE:
    • 1 cup unsalted butter
    • 1/2 cup mild onions ; chopped into small pieces
    • 1/2 cup celery ; chopped into small pieces
    • 1 cup Basamati rice
    • 1 1/2 cup chicken broth
    • 1 pinch saffron ; optional
    • 1 teaspoon ground sea salt ; or to taste
    • 1/2 teaspoon Cavendars Greek Spice ; or substitute poultry seasoning
    • BREAD MIXTURE:
    • 1 pound bread stuffing ; cubes/seasoned
    • 1/2 cup mushrooms ; canned/drained & chopped into small pieces
    • 2 smal granny smith apples ; chopped into 1/4″ pieces
    • 1/2 cup pecans ; chopped, can substitute slivered almonds
    • 2 cups chicken broth ; substitute Knorrs Vegetable cubes in water for Vegetarian

      INSTRUCTIONS

      1. In a very large skillet, saute onions and celery in butter over low heat. Add rice and continue to saute for 2-3 minutes until onions and celery are slightly tender. Add chicken broth, salt, and Cavendars Spice. Bring to a boil. Cover pan tightly, lower the heat to maintain in a slow boil and continue to cook 15 minutes (rice will not be fully cooked). Rice will be soft and of a thick soup consistency.

      2. Remove rice mixture from heat and mix in bread croutons, canned mushrooms, apples and pecans. If your pan is not large enough then combine rice and bread mixture in a mixing bowl large enough to handle all the ingredients.

      3. With a large spoon, mix bread and rice together along with other ingredients until well blended. I like my stuffing to be of a slightly dry texture prior to adding to the bird. After combining all the ingredients, I then slowly add more chicken broth and continue to turn the stuffing until I reach my desired consistency which is loose and slightly moist. If you like your stuffing more on the dry side, then leave the texture loose and slightly moist. If you like your stuffing soft and thoroughly moist, like bread pudding, then continue to add broth until the bread and rice begin to pack together into a slightly tight and soft consistency.

      (If prepared the day before: place 1/2 of dressing in a one-gallon bag and the remaining in a baking dish. Refrigerate until the following day.)

      4. Fill the cavity of a medium sized turkey or large roasting chicken with lightly packed dressing and allow to overfill a little. Fill the breast pocket if the turkey with more dressing as well and make sure to tuck and secure the skin with a metal or wooden skewer. When you begin to brown the bird, cover the dressing with foil so that it will not burn, but is brown and slightly crunchy on top. Bake according to Turkey Recipe instructions.

      5. Place any remaining stuffing in a covered clay baking crock. Cover and refrigerate baking dish until the final hour before dinner then bake in 350 oven for 1 hour.

      6. Remove the cover from the baking crock for the last 15 minutes of cooking so that it can crisp a little on the top.

      7. Serve hot in baking dish.

It seems that I always buy too many potatoes.  I love them and think that I can go through the 5 pound bag before they start to wrinkle up and get those little root like growths.  It always starts out with a few really good twice baked potatoes, a batch of potato soup, potatoes grilled with onion on the BBQ or a pan of parsley fried potatoes.

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Good Baked Potatoes

Put several weeks later I go to get a couple of my treasured potatoes to mix up with another meal and they’ve lost their charm.

So, I thought… why not bake up half a bag of those lovely large Idaho russets.  Let them cool.  Wrap each in parchment so that I could pluck one from the freezer when the time was right.  Yesterday, I took two potatoes from the freezer, placed them still on the parchment, directly on a large cutting board.  Several hours I took a break from my office to check on my thawing potatoes.  There they were…  resting on a layer of water that was dripping down the side of that large cutting board and leaving a layer of potato water on the counter.  Had I brought out the entire batch of potatoes it could have created a mini water fall.  The potatoes… they were mushy and spongy.  I could have rung one out just like a sponge. Mushy mess to say the least.

 

 

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Banana Bread Failure

This whole ordeal reminds me of the time that I ruined a perfectly good batch of banana bread by trying too hard.  I foolishly decided that more was better.  The batter was mixed, mixed again and mixed the dough with such vigor that when  the little loaves were baked the bread never did rise or brown.  They sort of looked like these lumpy baked potatoes.

 

Not to give up on my frozen bakers, I decided to take another potato from the cooler and try another method.  That’s the potato below with the ice crystals already forming from it reaching the warm air.   The oven was preheated to a hot, very hot 425 degrees and one treasured potato was placed in a ceramic baking dish.  Just in case of the water fall theory, I used a dish with a one inch rim.  This time the result was better but not still perfect.   Or, even close to perfect.  There was a slight layer of water in the bottom of the pan but the potato did not have the same mushy appearance while cooking.  It did take me over an hour to heat/thaw the potato at this extreme temperature.  It’s a good thing I had time to waste.


When finished in the oven at this Arizona Style temperature, the potato was baked crispy on the outside and baked almost through to the center.  There was still a stringy mushy center so it should have stayed in the oven a bit longer.  I almost hate to put my name on these pictures but I would hate for anyone else to get blamed.  I still have at least a dozen more potatoes in the freezer so I’ve not given up the experiment.  Next try will be with a lower oven temperature.  Maybe.

This flavorful rice dish is one of my standards to serve with chicken, seafood or pork. Friends will often ask me to cook up a batch of the Greek Rice to serve with dinner. It’s really easy to make and has a nice nutty flavor with the browned Orzo pasta added in.

Left overs can be used for a refried rice by reheating in a little dab of hot oil then mix in some scrambled egg, fresh chopped green onion and chopped meat such as grilled chicken.

Ingredients
3 cups Chicken broth (substitute Knorr’s Vegetable bouillon for vegetarian)
1 1/2 teaspoon Cavendars Greek Spice
1 cup Basmati Rice
1 medium Bay leaf
2 tablespoons Pasta; orzo
1 tablespoon Olive oil
1/2 teaspoon Salt
1/2 teaspoon Parsley

Greek Rice
Greek Rice served with Grilled Teriyaki Glazed Yellow Fin Tuna

Preparation
In medium size sauce pan, add olive oil and heat to medium temperature.

Add orzo and brown the pasta until a nutty brown color. Add Basmati rice and coat with olive oil. Stir for a few minutes until rice is warm. Stir in salt, Cavendar’s spice and parsley.

Slowly add chicken broth to cover warm rice mixture. Drop in the bay leaf. Bring to boil and then cover.

Turn down to low heat and simmer for 20 – 25 minutes or until all liquid is absorbed into tender rice. If more liquid is needed, add water and recover until rice is soft and fluffy.

Food.  I do love food.  Cooking, smelling the aroma as flavors blend, tasting as it cooks and then enjoying the finished dish.

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It’s been awhile since you’ve seen a new recipe from me so I’m sharing one of my favorite holiday side dishes.  Sautéed Green Beans with Almonds and Mushrooms.2013-12-01T18-34-25_0

It’s not the typical holiday green beans with mushroom soup and crunchy onions as that’s never been one that I could really dig into.  This one keeps the flavor and taste of the vegetable at the top of the palate and enhanced with sautéed mushrooms and nutty almonds.  Cook them al dente so that the flavors still compliment each other and do not turn into a limp blend of soggy beans. 

Ingredients:

1 pound fresh green beans; ends trimmed
2 tablespoons Olive oil
1 tablespoon Butter
1 cup Fresh mushrooms; sliced
3 tablespoons Almonds; slivered
1/2 teaspoons Salt
1/2 teaspoon Cavendar’s Greek Spice; Can substitute other spice mix
1/2 cup Chicken broth; Can substitute vegetable broth

Preparation:

Wash and trim green beans.  Try to pick a young slender beans around 5 – 6 inches long.  If you choose a more mature bean then cut beans into 3 – 4 inch lengths.

Add olive oil and butter to medium size fry pan and bring to medium heat.  Add sliced mushrooms to the melted butter and olive oil.  Sauté mushrooms until they begin to soften.   Add beans and continue to sauté at medium low heat.  Add and stir in raw slivered almonds, salt and Cavendar’s spice and continue to cook until almonds begin to brown and beans begin to soften slightly.

Add chicken broth or vegetable broth (I prefer Knorr’s Homestyle Stock) and continue to simmer over low heat until beans reach desired doneness.   Cook  the beans cooked al dente which is where the cooked bean begins to bend in half but is not limp.  Remove from heat and serve immediately.

Get ready for Thanksgiving with this different Stuffing recipe. Don’t like stuffing? You’ll like this! I was potatoes only diner and didn’t like the soggy dressings that I had tried. This one is rice and bread combination with chunks of apple.

A favorite at many restaurants, the twice baked potato is easier that it appears to make.  You just need to allow the right amount of time for them to be perfect.  Made for Memorial Day Weekend for a good-sized group of friends.  If you have vegetarian friends, just set aside enough potato mix before adding the bacon and everyone will be happy.

Ingredients
8  Large russet potatoes
8  strips cooked bacon  cut into slivers with scissors
16  ounces sour cream
1  cube butter
Salt and pepper to taste
1  cup shredded Mexican three blend cheese

photo3

Notice the two vegetarian potatoes in the center that do not have bacon on the top.  These potatoes were gigantic huge russets from Costco and took almost 2 hours to cook.  They were probably double the typical size of a standard russet.  If you have smaller potatoes then you will need more potatoes than 8 to go with the other ingredients or you may not need as much butter, cheese or sour cream.

Preparation

Wash and then oil with olive oil each potato.  Then generously sprinkle each potato outside with sea salt.

Bake at 375 until can pierce easily with fork.  Time approx. 1.5-2 hours depending on elevation and size of potatoes.  These potatoes were so big that it took 2 hours until potato felt soft on inside when squeezed lightly.  Allow to cool for 20-30 minutes or until you can handle to touch.

Cut each potato in half with sharp knife.  Scoop out potato inside into large bowl leaving a small amount of potato in the skin.

Reserve the best 8 potato skins to be filled.

Using two knifes, cut  potatoes in the bowl into fluffy bits with like you we’re working with pastry.  Add remaining ingredients a little at a time mixing gently as you go until you reach the right texture of filling.  If you add too much butter or sour cream the potatoes may end up mushy.  (reserving a little cheese and bacon for garnish).

Mix with large spoon until blended but do not over mix.

Fill each potato skin to the top and then heap over top with any remaining potato  mixture so that each potato has about the same amount of filling.  Place filled potatoes onto foil lined cookie sheet; skin side down potato filling up.

Garnish with extra cheese and bacon and could also shake a little paprika on top for extra coloring.

photo2

Optional: chives in filling and parsley for garnish.

Cook in 325 oven for 30 min in middle if oven until cheese is fully melted and potato is completely heated through.

If you want the top browned then broil on high at top of oven for 2-3 minutes.

Turkey stuffing for those of us who used to hate stuffing.  I started making this dressing many years ago and it’s always been a hit.  Can be prepared the day before and then baked with Turkey the next day.   For a vegetarian version use Knorrs vegetable cubes prepared in water to replace chicken broth.

apple-pecan-rice-bread-turkey-stuff

Rice Mixture:

1 cup unsalted butter
1/2 cup mild onions; chopped into small pieces
1/2 cup celery; chopped into small pieces
1 cup Basamati rice
1 1/2 cup chicken broth
1 pinch saffron; optional
1 teaspoon ground sea salt; or to taste
1/2 teaspoon Cavendars Greek Spice; or substitute poultry seasoning 

apple-pecan-rice-bread-turkey-stuff-3 apple-pecan-rice-bread-turkey-stuff-4

Bread Mixture:
1 pound bread stuffing; cubes/seasoned
1/2 cup mushrooms; canned/drained & chopped into small pieces
2 small granny smith apples; chopped into 1/4 inch pieces
1/2 cup pecans; chopped, can substitute slivered almonds
2 cups chicken broth; substitute Knorrs Vegetable cubes in water for Vegetarian

Preparation

1.  In a very large skillet, saute onions and celery in butter over low heat.  Add rice and continue to saute for 2-3 minutes until onions and celery are slightly tender.  Add chicken broth, salt and Cavendars Spice. .  Bring to a boil.  Cover pan tightly, lower heat to maintain slow boil, and continue to cook 15 minutes (rice will not be fully cooked).  Rice will be soft and of a thick soup consistency.

2.  Remove rice mixture from heat and mix in bread croutons, canned mushrooms, apples and pecans.  If your pan is not large enough then combine rice and bread mixture in a mixing bowl large enough to handle all the ingredients.

3.  With a large spoon, mix bread and rice together along with other ingredients until well blended.  I like my stuffing to be of a slightly dry texture prior to adding to the bird. After combining all the ingredients, I then slowly add more chicken broth and continue to turn the stuffing until I reach my desired consistency which is loose and slightly moist.  If you like your stuffing more on the dry side, then leave the texture loose and slightly moist.  If you like your stuffing soft and thoroughly moist, like bread pudding, then continue to add broth until the bread and rice begin to pack together into a slightly tight and soft consistency.

apple-pecan-rice-bread-turkey-stuff-6

(If prepared the day before: place 1/2 of dressing in a one gallon bag and the remaining in a baking dish.  Refridgerate until following day.)

4. Fill the cavity of a medium sized turkey or large roasting chicken with lightly packed dressing and allow to overfill a little.   Fill the breast pocket if the turkey with more dressing as well and make sure to tuck and secure the skin with a metal or wooden skewer.  When you begin to brown the bird, cover the dressing with foil so that it will not burn, but is brown and slightly crunchy on top. Bake according to Turkey Recipe instructions.

apple-pecan-rice-bread-turkey-stuff-5  apple-pecan-rice-bread-turkey-stuff-7

5.  Place any remaining stuffing in a covered clay baking crock or fancy baking dish if for a holiday.  Cover and refrigerate baking dish until the final hour before dinner then bake in 350 oven for 1 hour.

6.  Remove the cover from the baking crock for the last 15 minutes of cooking so that it can crisp a little on the top.

7.  Serve hot in baking dish.