Enjoy Tomato Risotto Two Ways

Two ways? Yep since you have a choice other than rice for this tomato risotto.

I know that sounds weird as risotto is a classic rice dish. However, you can get fancy and use whole grain in this one. I thought I’d live it up a bit and be out-of-the-box with using faro.

Faro is like barley–which I guess you could substitute as well. This grain made this recipe even better. It added a slight nutty flavor which elevated this side to another level of delicious. And it’s a great way to get some fiber into your diet deliciously.

Patience Is Important

Risotto requires a bit of patience in order to achieve the great creamy texture.

Hot liquid has to be added in small amounts until it’s almost absorbed before you add a little more hot liquid. The process repeats until all the liquid is gone. Plus it must be stirred constantly. The end result is worth the effort. This might be a dish you make for company or special occasions due to the work involved. It’s not something you’d make if you’re pressed for time and want dinner in a dash.

I have made an oven risotto that needs no tending but that is a rare recipe. Most are a bit labor intensive.

Vegetarian And Vegan

The beauty of this tomato risotto is that it can easily be made vegetarian with one substitution. To make it totally vegan, it’s just an additional substitution.

You can substitute vegetable stock for the chicken stock and to make it vegan, use a vegan cheese substitute for the Parmesan/Romano or eliminate it entirely. In my opinion, it’s just as good without the cheese whether you’re vegetarian or not.

The Recipe

Print Recipe Add to Recipe Box Go to Collections

Tomato Risotto

Make it with arborio rice or faro

Prep Time15 minutes mins

Cook Time20 minutes mins

Course: Main/Side, Side Dish

Cuisine: Italian

Keyword: risotto with faro, tomato risotto, vegetarian risotto

Servings: 6

Calories: 368kcal

Author: Judith Hannemann

Ingredients

• 1/4 cup olive oil
• 1 medium onion finely chopped
• 3 cloves garlic finely minced or pressed
• 1 1/2 cups Arborio rice or faro
• 28 oz can whole peeled plum tomatoes cut into 1-inch/2.5 cm pieces
• 4 cups hot chicken stock
• 1/4 cup grated Parmesan or Romano cheese
• 2 tbs fresh basil chopped
• Salt & pepper to taste

US Customary - Metric

Instructions

• Heat a 4-quart/4 L dutch oven over medium heat. Add the oil and when the oil is hot add the onion and garlic. Cook until onions are translucent; about 2 minutes.
• Add the rice or faro. Cook for 1 minute stirring so the rice/faro is coated with oil. Add half the tomatoes and 1/4 cup/60 ml of stock. Cook, stirring frequently, until liquid is almost absorbed.
• Repeat, adding 1/4 cup/60 ml additions of the hot stock til liquid is absorbed, until the stock is all added.
• Add the cheese, basil and remaining tomatoes, stirring to combine. Add salt and pepper to taste.

Nutrition

Serving: 1serving | Calories: 368kcal | Carbohydrates: 53g | Protein: 10g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 8mg | Sodium: 301mg | Potassium: 560mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1179IU | Vitamin C: 20mg | Calcium: 74mg | Iron: 3mg

The post Tomato Risotto appeared first on The Midnight Baker.

Hawaiian Fried Rice Is Versatile

So versatile since you can make it with many meats–not just shrimp!

This fried rice recipe works very well with chicken or pork. Beef is good too because pineapple does go well with it. If you’ve ever eaten in a Mandarin restaurant, you probably saw pineapple beef on the menu.

Because I have quite a bit of shrimp in my freezer, I used up some of them in this dish. And since I always make too much of anything, a couple of friends who are on limited budgets appreciate the leftovers.

Speaking Of Leftovers…

Have any rice left over from a takeout earlier in the week? That’s perfect for this fried rice recipe since it’ll be cold already and a bit drier for sitting in the fridge. Plus rice from a restaurant always seems to taste better than the rice you make at home so it’s a great way to use it up.

Same goes for any leftover store-bought rotisserie chicken. Again, perfect for this. The only way I’d say no to that is if you got a chicken that was had a seasoning that just won’t go with these flavors. For me, that’d be one with barbeque sauce. But hey, if it appeals to you, then go right ahead.

Similarly, any leftover roast pork or beef is nice too, as I said before.

Substitutions

Lots of us have that can of pineapple in the pantry. However, it may not be tidbits. Rings or chunks can be cut up into small bits so there’s no reason to run out and buy the tidbits. I’d shy away from the crushed variety though–too mushy and almost impossible to drain.

No red bell pepper? Use green if you have it. The red just makes a nice pop of color but they basically taste the same.

No green onions? Just use more regular onion.

This meal is quite economical when you consider the substitutions and the leftovers.

The Recipe

Print Recipe Add to Recipe Box Go to Collections

Hawaiian Fried Rice

Fried rice Polynesian style

Prep Time20 minutes mins

Cook Time10 minutes mins

Course: Main, Main Course

Cuisine: Polynesian

Keyword: fried rice, fried rice that's not chinese, polynesian rice

Servings: 4

Calories: 204kcal

Author: Judith Hannemann

Ingredients

• 2 tbs low-sodium soy sauce
• 1 tsp curry powder
• 1/2 tsp sugar
• 2 tbs oil divided
• 1 lb medium shrimp peeled and deveined
• 2 tsp fresh ginger minced
• 1 clove garlic finely minced
• 1 medium red bell pepper diced
• 1 medium carrot finely diced
• 1/2 cup chopped onion
• 1 large can pineapple tidbits 20 oz/567 g, drained
• 2 cups cooked rice room temperature
• 6 green onions chopped

US Customary - Metric

Instructions

• Mix soy sauce, curry powder and sugar in a small bowl.
• Heat 1 tablespoon of the oil over medium-high heat.
• Add shrimp and stir fry until they turn pink--about 3 minutes. Remove from the pan.
• In the same pan, heat the remaining 1 tablespoon of oil over medium-high heat. Add the ginger and garlic and cook just until fragrant--about 10 seconds.
• Add the pepper, carrot and onion and stir fry for 2 minutes. Stir in the pineapple and shrimp.
• Add the rice and soy sauce mixture. Heat through tossing to combine and breaking up any lumps of rice. Stir in the onions.

Nutrition

Serving: 1serving | Calories: 204kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 283mg | Potassium: 248mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3664IU | Vitamin C: 44mg | Calcium: 38mg | Iron: 1mg

The post Hawaiian Fried Rice appeared first on The Midnight Baker.

Risotto With Less Work

One side dish I love more than anything is risotto. I think it’s the favorite rice dish of most people.

However, there’s one thing I don’t like about risotto–and that’s preparing it. Risotto needs very careful tending and it’s a lot like the proverbial “watch pot.” You have to make sure your stock is hot and add it in drips and drabs with constant stirring until the small amount of liquid is almost absorbed. Then, rinse and repeat as they say–many times over.

Admittedly, it’s worth the effort, but wouldn’t you make it more often if it were–gasp–easier? Well, here you go!

Roasted Mushrooms: Yummy

The biggest attraction in this easy risotto is the roasted mushrooms. And for people who can’t do fungus and I know you’re out there, well, this recipe just isn’t for you.

The risotto is even nicer if you use really fancy-schmantzy mushrooms. I just ordered a pound of assorted chef’s gourmet mushrooms and this was the perfect way to use them. My assortment included trumpet royale, hen of the woods and white beech. The differing textures made it very interesting. However, you don’t have to invest a fortune in mushrooms. You can use good old cremini or baby bellas and it will taste just as good. It’s the roasting that makes them flavorful.

I have to caution up front that the roasted mushrooms contain a lot of garlic and the flavor is prominent. I love garlic, so there’s no issue for me, but if you’re not as into garlic as I am, cut the amount of it in half.

Arborio Rice

To make a great risotto, you need the right kind of rice.

Arborio is the one you want to use. It’s a short-grain starchy rice that accounts for the slightly sticky and creamy texture of a risotto. I believe you can also use a rice made for sushi. It may be the same thing as this, but I don’t make sushi so I can’t say for sure. You can find this where you find regular rice in your store. It’s not uncommon so it should be available widely.

The Recipe

Print Recipe Add to Recipe Box Go to Collections

Roasted Mushroom Oven Risotto

The easiest risotto ever—no babysitting!

Prep Time20 minutes mins

Cook Time55 minutes mins

Course: Main/Side, Side Dish

Cuisine: Italian

Keyword: easy risotto, rice side dishes, roasted mushrooms

Servings: 6

Calories: 400kcal

Author: Judith Hannemann

Ingredients

• 1 lb mixed gourmet mushrooms and/or crimini mushrooms, broken into pieces or sliced 1/4" thick
• 3 garlic cloves peeled, thinly sliced
• 1/2 tsp thyme see NOTES
• 1/4 tsp crushed red pepper flakes
• 1/4 cup plus 2 Tbs olive oil plus more for drizzling
• 1 3/4 tsp or more kosher salt, divided
• 1 medium onion finely chopped
• 1 cup arborio rice
• 1/2 tsp freshly ground black pepper
• 1/2 cup dry vermouth or white wine
• 3 cups chicken stock or low-sodium chicken broth divided
• 1 cup finely grated Parmesan about 1 cup
• 2 tbs cold unsalted butter cut into pieces
• 1/2 tsp finely grated lemon zest
• 1/3 cup coarsely chopped parsley leaves

US Customary - Metric

Instructions

• Place racks in bottom third and middle of oven; preheat to 350°F/180C. Toss mushrooms, garlic, thyme, red pepper flakes, 1/4 cup oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast on bottom rack, tossing halfway through, until deeply golden brown and crisped, 25–30 minutes.
• Meanwhile, heat 2 tbs oil in a large ovenproof Dutch oven or heavy pot over medium-high. Add onion and cook, stirring often, until softened and slightly translucent, 3–5 minutes. Stir in rice; season with pepper and 1/2 tsp. salt. Cook, stirring occasionally, until some grains are translucent, about 2 minutes. Add vermouth, bring to a simmer, and cook, stirring occasionally, until pan is almost dry, about 2 minutes. Add 2 1/2 cups stock. Bring to a simmer, then cover and bake in a 350F/180C oven until liquid is mostly absorbed but rice is still slightly firm in the center, 16–18 minutes.
• Return pot to stove and heat over medium. Add remaining 1/2 cup stock and cook, stirring constantly, until rice is tender but still has some bite and sauce is creamy, about 2 minutes. Remove from heat and stir in Parmesan, butter, and lemon zest; season to taste with salt, if needed. Add a little bit of warm water, if needed, until risotto is thick but still pourable.
• Transfer risotto to a platter. Top with crispy mushrooms and parsley. Drizzle with oil.

Notes

Fresh thyme can be substituted—use 5-6 sprigs.

Nutrition

Serving: 1serving | Calories: 400kcal | Carbohydrates: 40g | Protein: 14g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 437mg | Potassium: 435mg | Fiber: 3g | Sugar: 5g | Vitamin A: 287IU | Vitamin C: 2mg | Calcium: 195mg | Iron: 2mg

The post Roasted Mushroom Oven Risotto appeared first on The Midnight Baker.

Shrimp And Rice Cajun Style

If you love shrimp and rice combinations, this is one that will knock your socks off.

The funny thing about this recipe is that it is not so much the shrimp that is spectacular, it’s actually the rice that steals the show here.

In fact, this rice concoction is so good, you might want to skip the shrimp and just serve it by itself. It’s satisfying and loaded with veggies. And loaded with all this good stuff, it’ll leave you full and satisfied.

Easy Substitutions

Don’t fret if you don’t have any shrimp on hand. This recipe is perfect for any meat or poultry substitution.

Leftover meat and poultry work well too. Just toss the leftover meat in the rice pot during the last 5 minutes of cooking.

For fresh meat, you can saute that in a skillet with a bit of oil or butter until it’s cooked through. Then just put it on top of the rice when you serve it.

And another good point here is, you really don’t need any meat at all. The star of this show is the rice and it’s plenty satisfying all by itself. You won’t miss the meat.

No Meat?

As I said above, the rice is good enough to satisfy without any added meat, poultry or seafood.

And this also works for a vegetarian or vegan meal.

For a vegetarian meal, simply replace the chicken stock with a good vegetable stock. For a vegan meal, do the same as for a vegetarian meal except use a very flavorful olive oil or vegan butter in place of regular butter.

For the very best flavor, I use jasmine rice. It adds so much more to this dish. Basmati works well too, but if all you have is regular long-grain white rice, use that. It will still have wonderful flavor.

The Recipe

Print Recipe Add to Recipe Box Go to Collections

Cajun Shrimp and Rice

Surprise! It’s the rice that steals the show in this dish

Prep Time25 minutes mins

Cook Time30 minutes mins

Course: Dinner, Main, Main Course, Seafood, vegetarian dishes

Cuisine: American

Keyword: cajun shrimp, louisiana shrimp, vegan rice recipe, vegetarian rice recipe

Servings: 6

Calories: 338kcal

Author: Judith Hannemann

Ingredients

• 1 lb shrimp peeled and deveined
• 3 tbs unsalted butter divided
• 1 tbs Cajun seasoning see NOTES
• 1 tbs garlic minced
• 1 lemon zest and juice
• 1 tbs fresh parsley chopped, optional

Rice:

• 3 tbs unsalted butter
• 1 large onion chopped
• 1/2 cup celery chopped
• 1/2 cup bell pepper diced
• 1 tbs garlic mincned
• 1 cup rice jasmine preferred
• 1 1/2 cup chicken stock low-sodium preferred
• 1 tsp Cajun seasoning

US Customary - Metric

Instructions

• For rice, melt butter over medium heat in a large saucepan. Add the celery, onion, garlic, and bell pepper. Saute for about 5 minutes, or until soft. Don’t let it brown. Stir in the Cajun seasoning.
• Add the rice and stir until rice is slightly toasted. Add the chicken stock, bring to a boil, then reduce heat and cover. Cook for 10-15 minutes, until liquid is absorbed. Fluff with a fork, then cover, set aside and keep warm
• For the shrimp, melt 2 tablespoons of the butter over medium-high heat in a large heavy skillet. Sprinkle the shrimp with the Cajun seasoning.
• Add the shrimp and cook until golden brown on each side; about 5 minutes for large shrimp. Add the garlic and cook only until garlic is aromatic; about 30 seconds.
• Remove the pan from the heat and add the lemon juice and zest, tossing to coat. Add the remaining 1 tablespoon of the butter, tossing the shrimp in the melting butter.
• Serve immediately over the rice.
• Top with the chopped parsley if using.

Notes

To make your own Cajun seasoning, follow link in the first heading.

Video

Nutrition

Serving: 1serving | Calories: 338kcal | Carbohydrates: 33g | Protein: 20g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 223mg | Sodium: 686mg | Potassium: 293mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1582IU | Vitamin C: 32mg | Calcium: 143mg | Iron: 3mg

The post Cajun Shrimp and Rice appeared first on The Midnight Baker.

Jamaican Coconut Rice: Budget Meal

Coconut rice is a meal for these times.

With so many people now unemployed because of the virus and waiting to sign up for their unemployment benefits, money is definitely tight. The only way you can reign in expenses is on food.

While we’re on the subject, many items are hard to get as well. Jamaican coconut rice is usually served with chicken as a side dish. Well, chicken is one of those near-impossible things to get now.

But take heart; the “side dish” can become a main dish. It’s very nutritious too. In fact, the mainstay for protein in vegan and vegetarian diets is good old rice and beans.

Far from being bland, this rice and bean dish is loaded with flavor.

Hot Or Mild

You can spice things up here too. If you like a bit of zip–or a lot of it–in your food, this can fill the bill.

To spice things up, pop in a hot pepper (or part of one) in the liquid you cook the rice in. Traditionally, this is a habanero or scotch bonnet. But be careful with either of those–they are off-the-charts hot.

However, this rice is equally good when it’s mild. My personal preference is eating it without the hot pepper. To my taste, the flavors really sing without the heat and the pepper distracts from it’s great flavor.

Try it both ways to see how you like it.

Substitutions

As I mentioned before, some items are hard to get in stores now. And my mantra has always been use what you have on hand, Especially now.

The recipe calls for dark red kidney beans, but if you have light red, they work too. Cannellini beans are another good choice. The only ones I’d hesitate to substitute is black beans.

Jasmine rice is preferred, but use regular long-grain if that’s all you have. And as for the thyme, I always prefer using fresh because I have an indoor garden where I grow it. But the dry stuff is fine and use about 1/4 tsp. Add more if you want a fuller flavor.

The Recipe

Print Recipe Add to Recipe Box Go to Collections

Jamaican Coconut Rice

Rice so tasty it’s a main course

Prep Time10 minutes mins

Cook Time20 minutes mins

Course: Dinner, Main Course, Main/Side, vegetarian dishes

Cuisine: Jamaican

Keyword: coconut rice, jamaican rice recipe, rice side dishes, vegan main course recipes

Servings: 4

Calories: 539kcal

Author: Judith Hannemann

Ingredients

• 14 oz can coconut milk
• 1/4 cup water
• 1/2 teaspoon ground allspice
• 1/2 teaspoon salt
• Pinch of freshly ground black pepper
• 3 fresh thyme sprigs
• 1 hot pepper optional
• 1 garlic clove crushed
• 1 cup long-grain white rice such as jasmine
• 15 oz can dark red kidney beans rinsed and drained

US Customary - Metric

Instructions

• Combine the first ingredients (through garlic) in a medium saucepan over medium-high heat, and bring to a boil. Stir in rice; reduce the heat to low. Cover and cook 20 minutes, or until all the liquid is absorbed. Remove pan from heat; remove the thyme sprigs and garlic, and discard. Gently stir in the beans. Cover and let stand 5 minutes before serving.

Notes

Traditionally, the pepper used is a scotch bonnet or habanero. I made this an optional ingredient.

If you don’t have fresh thyme, 1/4-1/2 tsp of the dried can be substituted. Always start with the lesser amount.

Nutrition

Serving: 1serving | Calories: 539kcal | Carbohydrates: 68g | Protein: 15g | Fat: 25g | Saturated Fat: 21g | Sodium: 312mg | Potassium: 779mg | Fiber: 11g | Sugar: 4g | Vitamin A: 143IU | Vitamin C: 22mg | Calcium: 62mg | Iron: 5mg

The post Jamaican Coconut Rice appeared first on The Midnight Baker.

Rice Side Dish For All Occasions

This is a side dish I’ve been making for a long time. And when I say a long time, I mean since I was 12 years old!

I can remember all those years back when I had to get dinner started because my mother was delayed somewhere. At the tender age of 12 I was hardly a kitchen expert but I knew what I liked and worked with it.

Fish was on the menu that night and all I knew about making fish at that time was simply broiling it with butter. However what could be the side? Well, there were bits and pieces and leftovers. And that’s what this rainbow rice is made from–leftovers and bits and pieces. Hey, lots of times this stuff didn’t exactly work out, but sometimes it did and this rice proves it.

Change The Seasoning To Suit

The beauty of my rainbow rice is you can change the seasoning packet to go with whatever you make it to go with.

My mom was a big fan of G. Washington’s Brown Seasoning. That’s what I used, but I realize this may not be something available in all areas in the US. I’m pretty sure you can’t get it in Europe either. G. Washington’s is available from Amazon in bulk and I am now getting it from there. However, you don’t have to use that. Many dry broths are available nationwide, such as Herb-Ox so use that instead.

I used leftover rice, but if you cook rice specifically for this recipe, then the dry broth seasoning can be eliminated if you cook your rice in a flavorful stock.

Build On The Basics

The flavor of this rice side dish depends on three ingredients, so they are a must. Those ingredients are the dry seasoning, onions and bell peppers. Apart from those, add anything you like to it, especially any leftover vegetables.

I like to make this colorful to look at so I try to use several colors of  peppers. But if you only have one or the other on hand, use what you have or what is the least expensive to buy. It’s the flavor of the peppers that you are after with this.

The Recipe

Print Recipe Add to Recipe Box Go to Collections

Rainbow Rice

A perfect rice side dish for any meal

Prep Time5 minutes mins

Cook Time10 minutes mins

Course: Main/Side, Side Dish

Cuisine: American

Keyword: rice recipe, using leftover rice, vegetable rice recipe

Servings: 4

Calories: 170kcal

Author: Judith Hannemann

Ingredients

• 1 cup cooked white rice leftover is fine
• 2 packets dry seasoning mix i.e. Washtingtons, Herb-Ox, Oxo
• 3 tbs olive oil
• 1 small onion sliced
• 1 cup bell peppers diced
• 1/2 cup sliced mushrooms optional
• salt & pepper to taste

US Customary - Metric

Instructions

• Heat oil in a large skillet over medium heat. Add the veggies and cook until they are almost tender.
• Add the rice and the seasoning packets; stir to combine and heat through.

Notes

May be made vegetarian by using a meatless seasoning.

*Post contains affiliate link(s)

Nutrition

Serving: 1g | Calories: 170kcal | Carbohydrates: 16g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 134mg | Potassium: 171mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1166IU | Vitamin C: 50mg | Calcium: 13mg | Iron: 1mg

The post Rainbow Rice appeared first on The Midnight Baker.

Quick, Easy And Different

When you’re pressed for time during the holidays, or any other time, this is one of those perfect meals that’s a bit unusual but easy.

This pork dish takes advantage of a convenience food I just love–those rice and sauce sides. I find they have great flavor for what they are and they’re pretty cheap too. What’s not to love?

The rice mix flavor I used is not available in my area, but I found it at Amazon. I purchased it because I was sure I’d like this variety.  However, I list a few viable substitutions in the recipe card.

Pork Tenderloin Cooks Quickly

I was lucky enough to have a couple of pork tenderloins in my freezer due to a buy-one-get-one sale. They are quite versatile because you can do so much with them. I use them to make my Stuffed Pork Tenderloin and schnitzels. Sliced thinly, it cooks very quickly so it’s an excellent choice for this recipe.

However, I think this would be wonderful with chicken too, so if you have some boneless skinless breasts or thighs, go right ahead and use those. Everything will taste fine and blend so well together. In fact, if you cannot find the variety of mix called for in the recipe, you may enjoy this better with chicken as there are many chicken varieties to choose from in those rice mixtures.

Arugula Adds Dimension

Arugula (aka rocket in UK) is my favorite salad green. Much like escarole, it’s versatile because it’s great raw and cooked. I’ve used it cooked before in my Chicken In Arugula Cream Sauce.

If you don’t care for arugula, then you can substitute baby spinach–or use both if you have it!

Watch The Video

The Recipe

Print Recipe Add to Recipe Box Go to Collections

Italian Asiago Pork

Looking for a quick and tasty meal during the holiday season (or any time)? This fast and easy Italian Asiago Pork just may fill the bill.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Main

Cuisine: Italian

Keyword: pork loin

Servings: 4

Calories: 249kcal

Author: Judith Hannemann

Ingredients

• 2 tbs olive oil divided
• 1 lb pork tenderloin sliced into strips
• 1 large onion thinly sliced
• 1 1/2 cups water
• 1 cup milk
• 1 package asiago or parmesan flavored rice side dish see NOTES
• 2 cups packed arugula chopped

Instructions

• Heat 1 tablespoon of the olive oil in large nonstick pan over medium-high heat. Season pork with salt and pepper, if you’d like. Add pork and cook about 3 minutes or until done. Remove from pan and set aside. Heat remaining 1 tablespoon of the olive oil in same pan over medium heat and cook your onion, covered, stirring frequently about 6 minutes or until browned. If onions start to stick, stir in 1 tablespoon of water. Remove from pan and set aside with pork.
• Pour water, milk and rice mix into the same pan and bring to a boil, then turn down the heat to medium and continue cooking 8 minutes. Toss in the arugula and cook 2 minutes more.
• Add the pork and onions and serve,

Notes

• I used Knorr Selects Asiago and Cracked Black Pepper rice side. If you cannot find this in your store, their 4-cheese risotto select is a good substitute or any variety with Italian-style cheeses.You could also substitute their Alfredo noodle variety, which is available everywhere.
• NUTRITIONAL INFORMATION shown below is ONLY for the pork tenderloin.

Nutrition

Serving: 1g | Calories: 249kcal | Carbohydrates: 6g | Protein: 26g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 80mg | Sodium: 94mg | Potassium: 603mg | Fiber: 1g | Sugar: 4g | Vitamin A: 335IU | Vitamin C: 3.5mg | Calcium: 101mg | Iron: 1.3mg

*Post contains affiliate links
**Adapted from Knorr

The post Italian Asiago Pork appeared first on The Midnight Baker.

Salmon Never Tasted So Good

I really love salmon. However, I like good salmon, such as wild-caught Alaskan. What I really don’t love is the price, which is quite high. Rather than use the farmed variety, which is less expensive, I tend to look for recipes that use salmon more as a condiment. It’s just a thing with me that I don’t care for farmed fish, but if you’re good with it, then by all means use it here too!

This is another recipe that comes from the great Mary Berry. It’s basically the same as hers but I adapted it to American measures and ingredients easily (and cheaper) found here.

You Just Gotta Stir–There’s No Substitute

There’s just no quick way with risotto. If you speed up the procedure, you won’t get that lovely creamy texture.

This is going to take you at least 20 minutes of pot watching and stirring, but the end product is well worth it.

The secret to a good risotto is hot stock ladled in a bit at a time. Then you stir constantly until almost all that liquid is absorbed, and you keep doing that until all the hot stock is gone. Rinse and repeat so to speak.

The best utensil for adding the hot stock is just a standard ladle. Most hold about 6 fluid ounces so it’s the perfect tool for the job. The stock must also be hot. Heat it almost to boiling then reduce the heat to a simmer and keep it on that low heat until the operation is complete.

Fennel Is Delicious

Try it you’ll like it!  I mean that. It’s really delicious.

Fennel is also called “anise” in some parts of the country. It has a very mild anise flavor and it’s not overpowering.

If you can only find a large–meaning a baseball-sized–bulb, you use one half of the bulb. I realize it’s not an everyday veg for most people, so what I do is use the other half as a side dish sauteed in butter or raw thinly sliced in a salad.

However, if you’re not all that fond of even a mild anise flavor, then substitute a nice sweet onion–about one cup–sliced.

The Recipe

Print Recipe Add to Recipe Box Go to Collections

Salmon Fennel Risotto

A little bit of salmon goes a long way in this tasty risotto flavored with fennel.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Main

Cuisine: Italian

Keyword: risotto recipe, salmon

Servings: 5

Calories: 432kcal

Author: Judith Hannemann

Ingredients

• 2 1/2 cups chicken stock hot
• 2 tbs oil
• 1/2 bulb fennel whole bulb if small
• 2 cloves garlic finely minced
• 1 cup arborio rice
• 1 1/4 cup dry white wine
• 2/3 cup frozen peas
• juice of 1/2 lemon
• 12 oz salmon filets thinly sliced
• 3 tbs sour cream
• 3 sprigs fresh tarragon coarsely chopped -OR- 1/4 tsp dried
• 2 tbs grated Parmesan cheese
• salt and pepper to taste

US Customary - Metric

Instructions

• Rinse the frozen peas to remove any frost; drain and set aside.
• Place stock in a saucepan and keep warm over a low heat.
• Pour the oil into a large skillet over a medium-high heat. Add the fennel and fry for about 4 minutes, or until softened, but not browned, stirring often. Add the garlic and rice and fry for a minute, stirring constantly, until the grains of rice are coated in the oil.
• Pour the wine into the stock, stir and bring to a gentle simmer. Add a ladleful of the hot stock mixture to the rice and simmer, stirring continuously. Wait until the stock is almost fully absorbed before adding the next ladleful. Continue to add the stock, a ladleful at a time, and cook the risotto for 15–20 minutes, or until you are left with about 8 oz stock in the saucepan and the rice is nearly cooked.
• Add the peas and lemon juice. Ladle in some of the remaining stock and keep stirring for a couple of minutes. Add the salmon slices, sour cream, tarragon and Parmesan. Stir and continue to cook until the salmon is opaque.
• Season to taste with salt and pepper and serve immediately, sprinkled with extra parmesan.

Nutrition

Serving: 1g | Calories: 432kcal | Carbohydrates: 43g | Protein: 22g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 47mg | Sodium: 255mg | Potassium: 723mg | Fiber: 3g | Sugar: 4g | Vitamin A: 320IU | Vitamin C: 11.8mg | Calcium: 79mg | Iron: 3.5mg

*Adapted from Mary Berry

The post Salmon Fennel Risotto appeared first on The Midnight Baker.

Pressed For Time?

We are fast approaching that time of year where there’s more things to do than there are hours in the day. However, all of us still want to put a decent meal on the table without calling for take out.

This is one of those meals. Yes, it relies on a convenience ingredient, but that ingredient is pretty cheap and is on sale almost all the time. I’m pretty sure most of you are like me and have a few of them stashed in your cupboard. And like me I’m sure you stock up when they are featured at a great price.

I take these mixes and make a one-skillet meal out of them quite often. This one packs a lot of punch because it’s just loaded with veggies!

Fresh Or Frozen Veggies

Given the choice, I’ll opt for fresh every time. But if you have frozen broccoli florets and frozen baby carrots in the freezer, by all means use them here.

This recipe will also use up any last stragglers you have of grape or even cherry tomatoes. However, if you have a larger one in the crisper, merely seed it and slice it in strips and use it just as the recipe directs for the grape tomatoes.

If you like other vegetable combos than what’s stated in the recipe, then use what you like. This is one of those beautiful meals that you can tailor to your family’s individual tastes. As a matter of fact, it becomes an entirely different meal when you make substitutions. This certainly isn’t boring!

Ground Beef

Recently ground beef has been on sale in my area quite often. I have lots I vacuum sealed with my Foodsaver in the freezer. Mostly it’s the generic 80/20–what used to be called “ground chuck”–which is perfect for burgers. If you have this on hand, it’s fine but after you brown it, you will definitely have to drain it. So if you’re getting ground beef especially for meals such as this, if you can catch a sale on 90 or 93% grab it because you won’t have to drain. Just don’t use it for burgers LOL!!!

The Recipe

Print Recipe Add to Recipe Box Go to Collections

Beefy Rice And Veggies

A complete meal in one skillet. Quick and easy when you’re pressed for time.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Main, Main Course

Cuisine: American

Keyword: beef recipe, skillet dinner

Servings: 4

Calories: 216kcal

Author: Judith Hannemann

Ingredients

• 1 lb lean ground beef
• 2 cups hot water
• 1 tbs butter
• 1/4 tsp pepper
• 3/4 cup baby carrots cut in half lengthwise
• 1 pkg cheddar broccoli flavored rice and pasta mix like Knorr or Uncle Ben’s
• 2 tbs grated Parmesan cheese OR Romano cheese
• 1 1/2 cups broccoli florets
• 1/2 cup grape tomatoes

Instructions

• Cook beef in large skillet, stirring occasionally, until browned; drain.
• Stir in water, carrots, butter, pepper, grated cheese and contents of rice package; heat to boiling. Reduce heat. Cover and cook about 15 minutes or until carrots are tender.
• Stir in broccoli and tomatoes; cook, uncovered, for 5 to 6 minutes or until heated through.

Nutrition

Serving: 1g | Calories: 216kcal | Carbohydrates: 5g | Protein: 27g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 176mg | Potassium: 601mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3790IU | Vitamin C: 33.6mg | Calcium: 65mg | Iron: 3.2mg

*Post contains affiliate link(s)

The post Beefy Rice And Veggies appeared first on The Midnight Baker.

Warm Spicy And Easy

This Malay rice is not only quick and easy, it’s great tasting too.

This is a complete meal too because it’s chock full of veggies. The chicken is essentially a condiment in this dish, as it is in many Asian meals.

The chicken cooks quickly and uses the drop-of-honey trick so it browns and doesn’t overcook.

This Malay rice is also a great meal for the budget conscious since it will feed quite a few people using only a small amount of pricier ingredients.

I can’t vouch for the authenticity of this because I understand that Malaysians use special spices. The recipe is adapted from Mary Berry’s one and those are the spices she used. I figure it must be pretty close because Ms. Berry’s husband lived in Malaysia and ate this regularly and gave it a thumbs-up!

Leftover Rice Is Best

When making any fried rice, cold rice is necessary to achieve separation and crispiness.

Because of this, leftover rice is perfect for this recipe. I usually have this on hand if I’ve ordered Chinese take-out earlier in the week. Since I hate throwing it out–and often forget about it so I end up doing just that–I used that here.

If you don’t have anything left over, then you can cook the rice a day before you plan to make this recipe.  Just put it in a covered container and store it in the fridge.

As for the peas, Mary Berry cooked them with the rice. I felt this would overcook them somewhat when you cook the dish so I just ran them under hot water to wash off the frost then let them drain.

Curry Powder?

I knew I would like this Malay rice when I saw the spices.

One thing I found out years ago–by mistake I might add–was that curry powder is an excellent seasoning for chicken regardless of what you are doing with it. I used it in the seasoned flour I dredged plain old chicken cutlets in. Tasted fantastic so I knew it’d be perfect in this.

The Recipe

Print Recipe Add to Recipe Box Go to Collections

Malay Fried Rice

This Malay fried rice is not only quick and easy to make, but it is also delicious! It's a complete meal too because it’s chock full of veggies. The chicken is essentially a condiment in this dish, as it is in many Asian meals.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Main

Cuisine: Asian

Keyword: Asian chicken recipe, fried rice

Servings: 4

Calories: 329kcal

Author: Judith Hannemann

Ingredients

• 2 chicken breasts cut into strips
• 2 tbs vegetable oil
• 1 tbs honey
• Salt and pepper to season chicken
• 1 large onion chopped
• 1 cup red bell pepper chopped
• 3 cloves garlic finely minced or put through a press
• 8 oz button mushrooms sliced
• 1/2 tsp mild chili powder
• 1 tbs curry powder
• 1 cup cooked rice chilled
• 2/3 cup frozen peas
• 4 tbsp soy sauce

Instructions

• Rinse peas under hot water to remove frost; drain.
• Heat oil in a large, deep skillet over high heat.Season the chicken with salt and pepper. Add chicken to the pan and drizzle with the honey. Stir chicken constantly until it starts to get golden. Remove from pan and keep warm.
• Add a large chopped onion into the pan, chop red pepper and crush three cloves of garlic. Fry all these ingredients for 5 minutes in the same skillet as the chicken and then add the chopped button mushrooms.
• Add the chili & curry powder and stir well.
• Stir in cooked rice and peas. Then add 4 tbsp of soy sauce and fry on a high heat. Stir in your chicken and heat through.

Nutrition

Calories: 329kcal | Carbohydrates: 28g | Protein: 31g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 72mg | Sodium: 1151mg | Potassium: 861mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1500IU | Vitamin C: 62.5mg | Calcium: 40mg | Iron: 2.3mg

*Adapted from Mary Berry

The post Malay Fried Rice appeared first on The Midnight Baker.