Archive for the ‘entree’ Category

Microwave Risotto!

December 11, 2010

I have no picture for this recipe.  Partially because the lighting in my kitchen is questionable, and partially because I think this recipe just stands for itself.  Any of you who have ever made risotto on the stove top will kick yourself for somehow never having known about this before (unless of course, you just wanted to build up your arm muscles…)  This is truly amazing… you can make risotto IN THE MICROWAVE!!!

I’m not kidding.  Same amount of time, but drastically decreased stirring and it came out sooooo sooooooooo tasty!  Make it tonight for dinner and people will ooooooo and aaaahhh :)

<3 Betty

Microwave Risotto

1 cup arborio rice

2.5 Tbsp olive oil

2.5 Tbps butter

1 medium onion diced

mushrooms, and any other veggies you wish to add (optional)

1 box chicken stock

1) Mix butter, oil, and rice in a medium-sized microwave safe bowl and microwave for 3 minutes.

2) Add onion, mushrooms, and any other veggies, stir and microwave 3 more minutes

3) Add chicken stock, stir, and microwave for 7-9 minutes.

4)  Stir, microwave for 7-9 minutes.

5)  At this point, depending on the strength of your microwave, you made need more time (I needed about 5 more minutes).

6)  Show off and enjoy!

Squash Soup

October 5, 2010

I’ve come to a conclusion over the last week or two… fall is my favorite season.  As a general rule of thumb, I avoid picking favorites, but fall is just so perfect :)  Cool enough to break out your sweaters and scarves, but not so cold you avoid going outside.  The crisp smell of bonfires in the air.  Red, orange, and brilliant gold leaves on the trees and on the ground (Not quite as bright in Oregon with all the ever-woods, but any good New England girl can tell you fall foliage at its peak puts even the most lovely of spring flowers to shame).

Perhaps my favorite part of this bitter-sweet lingering goodbye to summer and hello to winter, is the food.  Pumpkin pie and apple cider (and apple cider doughnuts :D).  Turkey and stuffing.  Not to mention finally having a good excuse to pull those hearty soups and stews out of the back of your recipe box.

So it was this morning, when greeted by a whole stand of squashes at the local farmers market, that my fall senses started a’tingling and I got the sudden hankering for butternut squash soup.  As I poked through all the squashes however, I was met with something even awesomer than butternut squash:  banana squash!

Twice the size of the butternut, and about the same consistency, this squash turned what usually boils down to about four bowls of soup into a whole big pot of it :)

So if you enjoy fall as much as I do (or maybe even more importantly if you don’t… yet) try this soup!  It’s deliciously easy and the perfect fall meal :D

(Turbo and Baby agree.)

Squash Soup

1 banana (or two butternut) squashes

1 fist garlic

1/4 c. butter

4 chicken bouillon cubes

1)  Peel fist of garlic, leaving cloves whole and set them to simmer with the butter over medium-low heat in a large stock pot.

2)  While those are warming up together and filling your house with the most delicious scent ever, cut and clean your squash – cutting off the rind and pulling out the stringy center – leaving you with uniform (1 inch) cubes

3)  Add the squash and bouillon cubes to the pot, cover it with water, set to medium heat, and simmer away at least 1 hour (but really you can go all day) until squash in tender.

4)  Use hand mixer to puree, and enjoy! :D

Not So Bland Turkey Burgers

October 2, 2010

A few weeks ago, I visited one of my very best friends in the whole world down in Florida.  Since both of us are working on trying to eat healthier, we tried out a bunch of different healthy recipes together.  This was one of my absolute favorites :)

Turkey burgers get a bad rap for being dry and flavorless compared to their beef counterparts.  These little gems however, are tasty, moist, and will have you coming back for seconds, and maybe even thirds (so much for eating healthier…)

<3 Betty

Apple Mustard Turkey Burgers

1 large granny smith apple, finely chopped

1 small onion finely chopped

1/4 c. spicy brown mustard

1.5 lbs. lean ground turkey

1)  Mix all ingredients throughly by hand and form into 1/4 lb patties

2) cook covered in hot skillet approximately 4 minutes on each side or until burgers are cooked through

3)  top with your favorite cheese (I suggest pepper jack :))

Homemade Pasta a la Josie and Rachael

September 19, 2010


Pasta has always been a favorite in my house.  Fast and easy – done in 15 minutes – the perfect base for a meal for any busy family.  Recently I discovered the tasty art of making my own pasta (without a pasta maker!).  While it’s not the fast and easy meal of my youth, it’s delicious and well worth the time and effort :)  The noodles come out thicker and slightly doughier than their dried, store-bought counterparts, but are quite delicious.
The other night, Little Ms. Muffin and I threw together a delicious  dinner of homemade pasta and a fresh basil veggie sauce :)  Bon appetite
~ Betty
Pasta:
3 C. flour
2 Tbsp. garlic powder
4 eggs
2 Tbsp. olive oil
enough water to form elastic dough
1)  Mix flour, garlic power, eggs, and olive oil in a large mixing bowel, mixing by hand until dough begins to come together.
2)  Turn out onto floured surface and knead together, adding four and water as needed.  Dough should be elastic and smooth to the touch.
3)  Allow to rest for 30 minutes before rolling out.
4)  Roll small amounts at a time ( about 1/8 of a batch) into flat sheets, approximately 1/4 inch thick.
5)  Roll sheet of dough up, and cut 1/4 inch thick spirals, unwinding them after each section of dough to prevent them from sticking.
6)  Drop pasta in boiling water, stirring occasionally for 6-7 minutes.
Sauce:
1 clove garlic minced
1 onion diced
1 pint cherry tomatoes quartered
1 fist full of basil torn
1 red bell pepper diced
2 italian sweet peppers diced
1/2 head broccoli
1 small can tomato puree
1 tsp oregano
1 pinch tarragon
1 tsp salt
pepper to taste

1) Sauté onions and garlic with olive oil until onions begin to sweat.

2)  Add all other ingredients and simmer until veggies are tender.

Deliciousness is the mother of invention…

September 16, 2010

pineapple chicken

The other night I was at a friend’s house for dinner and they made this absolutely delicious chicken with pineapple salsa.  It was so good…

I dreamed about it!  I desired it!  I craved it!  I craved it for tonight’s dinner in fact.

A smart person… a normal person… she would have simply asked her friend for the recipe.  Not me… here’s my own unique invention inspired by Ms. Rachel Start’s pineapple chicken:

~ Betty

Pineapple Chicken

1 can cubed pineapple drained

2 roma tomatoes diced

1/2 jalapeño pepper minced

2 Tbsp. snipped chives

the juice of 1 lime

2 large chicken breasts cubed

a healthy drizzle olive oil

2 Tbsp. Thyme

1 tsp. black pepper

Mix pineapple, tomato, chives, jalapeño, and lime juice – set aside.

In a medium sized bowel, toss chicken cubes, thyme, pepper, and olive oil until well coated.  Sauté over medium heat until cooked through, top with salsa and enjoy :)