With the last remnants of winter hanging by a thread, I will succumb with one final post to the Gods of Comfort Food. Yes, as we all bid a fond farewell to cold weather veggies I thought I would share one of my favorites that I don’t get to make all that often anymore (my kids are not fans of mushrooms). This recipe although time consuming can be made ahead and re-purposed into a second meal or appetizer, which makes it so much more appealing in my eyes. So this might not be one of those recipes that you make on the fly, but may be the perfect capstone to a Sunday evening family meal.
As we’re trying to eat a bit more meatless, I noticed that the Wynn Las Vegas has revamped their menus to include vegan and vegetarian recipes at each of their eateries. What better way to get a little bit of Vegas at home? Ok, so maybe it’s not the same, but I started with my classic mushroom risotto (one of the dishes on the Wynn’s menu), and then I decided to add some fresh spinach for a bit of texture and freshness.
2 cloves garlic smashed
1 tablespoon olive oil
1 tablespoon butter
1/2 cup of red onions, diced
2 cups of your favorite mushrooms, cut into bite sized chunks
1 cup of baby spinach torn into bite sized pieces
1 cup of Arborrio rice
2 1/2 cups of vegetable stock
1 cup of white wine
2 tablespoons of cream cheese
1. In a medium saute pan on medium heat melt the butter and olive oil together. Once melted toss in the smashed garlic and onions. Lower the temperature to low and stir the onions and garlic occasionally for about 20-30 minutes until the onions are nice and caramelized.
2. Remove the onions from the pan at this point and add the chopped mushrooms to the same pan to cook over medium heat until cooked through, about 5-7 minutes.
3. Add the mushrooms to the onion mixture and then toast the rice in the same pan for about 2 minutes. Then reduce the heat to low and add 1 cup of stock and stir the rice occasionally for about 10 minutes until the liquid is absorbed. Repeat this process of one cup of liquid every ten minutes until all the liquid is absorbed and the rice is chewy.
4. Finally, add the cream cheese, the spinach, and the mushroom and onion mixture into the rice. Stir it all so that the cheese is evenly distributed. Serve with a few sliced almonds on top and Viola!
One of my biggest daily challenges is to try to get a healthy meal on the table that the whole family will enjoy, while still shuttling kids to their afterschool activities. But often after working and then doing homework with the kids and driving them to their stuff, I succumb and just throw together some pasta and sauce or end up ordering takeout. I know it’s a bad habit.
Sometimes I will actually plan out the meals for the week on Sunday, and then head to the grocery store, and then chop up some of those fruits and veggies so they are ready to go. That of course is always the plan, but often the weekend fun and busy week gets in the way of my best laid plans. Continue reading Save the Day Chicken Lettuce Cups→
There’s nothing like starting a week that you know will be hectic (like the first week of school) let alone worrying about putting food on the table for the family. That is why I’m trying to be a bit more organized with my menu planning for the week.Oftentimes I fall into standard patterns where I buy the same old stuff when I make a trip to the market. Although I do actively try to only make one trip per week, but that doesn’t always work out. And, I bring along the kids to the market so that they can each pick a veggie and/or fruit of their choice. But this also doesn’t always go as planned either, ie doughnuts. Continue reading Dinner Plan Week #1: Man-I-Need-a-Beer Chicken and Chicken Enchilada Soup→
What’s prickly on the outside, but tender and buttery on the inside? An artichoke, of course. Artichokes are one of my all-time favorite vegetables. And yes, I do end up dunking mine in a whole lot of butter most of the time, but on occasion I have turned these little flowers into a meal by stuffing them with what else…stuffing!
It’s the perfect solution to what to do with leftover stuffing, if you end up with any, that is. Once you have the stuffing cooked, just pry open your prepared artichoke and fill the leaves to the brim and bake it off. Pretty simple and a wholle lot of fun for the kids (and grown ups) to eat.
4 medium-sized fresh artichokes, with stems and leaves trimmed
2.After trimming the artichokes, pull the lower two or three layers of leaves out and down a bit so that you can shove in the stuffing. You’ll end up breaking a few of the leaves, but that’s okay. Just make sure they all stay attached or it will end up pretty messy.
3. With a small spoon nudge in about a tablespoon of stuffing on each leaf. Try to use about 1/3 of a cup of stuffing per artichoke. If you like cheese, a tablespoon of mozzarella over each is a nice touch too.
4. Once stuffed place them in a dutch oven (or a deep casserole dish) with about an inch of water at the bottom.
5. Then bake at 350 degrees for 30-40 minutes, until leaves will be easy to pull.