Risotto

Ingredients:
2 T butter
1 small onion or shallot, chopped finely
1 cup Arborio rice (we buy large container to use for several meals-about $6.99)
4 cups low-sodium, reduced fat chicken broth
salt and pepper to taste

Directions:
1. Saute onion in butter on medium heat until soft, about 4 minutes
2. Add rice and stir a few minutes until slightly brown
3. Add ONE cup of broth, stirring frequently, until all the liquid is absorbed
4. Add the remaining broth ONE CUP AT A TIME, continuing to stir
5. After about 25 minutes, rice should be ready and all broth should be absorbed!

Yields about 3-4 servings

*Andrew and I typically make risotto as a meal, not a side dish, so we add some type of protein and at least one vegetable. Here are some combinations that we have tried!

Suggestions/Combinations for meals:
Chicken and Asparagus risotto
Mushroom risotto
Chicken and Mushroom risotto (I use baby bellas)
Broccoli rabe, Shrimp and Asparagus
Shrimp and Green Bean Risotto

Easy Mac and Cheese

2 Tbsp corn starch
1 tsp salt
1/4 tsp pepper
2 1/2 cups milk
2 Tbsp butter/margarine
2 cups (1 small package) shredded American or Chedder cheese
8 oz. elbow macaroni, cooked al dente and drained

1. Preheat oven to 375 degrees
2. In medium saucepan, combine first 3 ingredients
3. Stir in milk
4. Add butter/margarine stirring constantly; bring to boil over medium-high heat and boil 1 minute or so then REMOVE from heat
5. Stir in most of cheese until melted; save remaining cheese for topping
6. Add elbows into cheese sauce and then pour into 2-quart casserole; top with remaining cheese.
7. Bake uncovered about 15 minutes.

Makes about 4 servings

* Optional: reduced fat cheese and/or whole wheat pasta can decrease calories and fat (I prefer to use real cheddar cheese!)
* I have doubled this recipe and made one large casserole or 2 small casseroles to create leftovers - reheats well for lunch the next day!

Delicious Barley Soup!!!

Ingredients:

cooking spray
2 cups chopped onion (about 1 large)
1 lb chuck steak, trimmed and cut into 1/2 inch cubes

2 cups chopped, pealed carrots (about 4)
1 cup chopped celery (about 4 stalks)
5 garlic cloves, minced
1 cup uncooked pearl barley
5 cups fat-free, less-sodium beef broth
2 cups water
1/2 cup no salt added tomato puree
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 bay leaves

Directions:

Heat a large dutch oven over medium heat. Coat pan with cooking spray. Add chopped onion and beef to pan; cook 10 minutes or until onion is tender and beef is browned, stirring occasionally. Add chopped carrot and chopped celery to pan; cook 5 minutes, stirring occasionally. Stir in garlic; cook 30 seconds. Stir in barley and remaining ingredients, and bring to a boil. Cover, reduce heat, and simmer 40 minutes or until the barley is done and vegetables are tender. Discard bay leaves.

Yields 6 servings (each serving about 1 3/4 cup)

275 calories, 5g of fat, 21.8 g protein, 8 g of fiber.

Enjoy!!

Nightly Eye Cream Suggestion

Hey Erin,

I was not part of the conversation you had with someone (maybe Annie?) last weekend about the eye cream that you are using at night but I would like to know what the product is and how it works! Could you please post about it when you get a chance? Thanks!

I promise to send out a recipe or two this week when I get a chance - busy Easter weekend!

Wine from 3/27/10

I wanted to let you guys know the name of the wine we enjoyed on 3/27/10 at our reunion dinner. It was delicious!!!

• Kunde Family Estate - 2008 Sonoma Valley - Sauvignon Blanc

Blog Appearance

Hey girls! I don't have any pictures of us here (all on my home computer) so send me a few if you want and I'll add them to the blog for a little more personality. :) Let me know what you think and start adding whatever you want to contribute!

General Tsao's Chicken

Ingredients
3/4 cup(s) canned chicken broth, reduced-sodium
1 1/2 tbsp cornstarch
2 tbsp sugar
2 tbsp low-sodium soy sauce
1 tbsp white wine vinegar
1/2 tsp ground ginger
2 tsp peanut oil
2 medium scallion(s), chopped
2 medium garlic clove(s), minced
1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
1 pound(s) uncooked boneless, skinless chicken breast, cut into 2-inch pieces
2 cup(s) cooked white rice, kept hot

Directions

- In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.

- Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.

- Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.

- Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving.

Notes

- I use onions instead of scallions.

- I have put broccoli in and it's good.

- I like to cut the chicken into even smaller pieces.