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Risotto with Peas & Bacon (Risi e Bisi) I have to be honest, one of the main reasons I like to make Risotto with Peas & Bacon is so that I can tell everyone eating it that it’s actually called “Risi e Bisi” (the Italian name). Doesn’t that sound too adorable for words. Risi e Bisi.. I just love saying it. But that’s not the only reason I love making it. I have quite a fascination with how well peas and any form of pork (especially smoked) works together. And adding that combination to creamy risotto, well that’s just genius! Classically, this dish is made using Pancetta but I couldn’t find any when I went to the shops to gather the ingredients for the risotto so I decided to use really good quality smoked streaky bacon instead.

Serve the risotto with plenty of freshly grated Parmesan or Pecorino and a few bottles of red wine to fight off the Winter cold! Click here for more risotto recipes Click here for more bacon recipes Serves 6-8, depending on serving size. Southwestern Bean and Rice Salad ~ Heat Oven to 350. Those of you who follow the facebook page for this site know that I scored five rotisserie chickens on sale this past week, although I was so embarrassed to be a nine-month pregnant woman pushing a shopping cart of five chickens that I made my husband do it and I walked a few steps behind.

I'm not sure why I was worried the chickens would make people think I was weird but buying seven jumbo bags of Twizzlers for my husband a few days earlier didn't bother me. (My husband is in a Twizzler food rut. Have you ever had a family member do this? It's like the only thing he wants to eat is Twizzlers. I shredded all the chickens to freeze so that I could make easy meals like quesadillas and chicken salad when the baby comes.

Not all the chicken ended up in the freezer, because I saved out a few cups of the shredded chicken to make this salad. Southwestern Bean and Rice Salad Ingredients Directions Prep Time: 10 min Serves: 8-10. A Potful of Pizzazz | Tadka Pasta. Living in a teeming multicultural town anywhere in the US has its perks if one is a foodie. While there is ample scope for tasting all manner of cuisines, like say, risotto or empanadas at the local Farmer’s Market or Jamaican barbecued chicken wings or churros at a fun fair, community potlucks and school parties augment the experience, with aromatic, culturally redolent home-cooked meals lining vibrantly up on little tables. Furthermore, stores like Trader Joe’s, Whole Foods and even the wholesale giants like Costco stock up on global foods, sometimes offering bite-sized samples to help one make an informed choice.

While the sight of anything Indian customarily raises the enthusiasm quotient in us, we’ve been known to break into a trippy tango when no one’s looking, on encountering delights such as ready-to-eat Persian Pilaf or Gnocchi Alla Sorrentina. Multigrain Pilaf (Serves 4) In a large saucepan or pressure cooker, dry roast the sunflower seeds and walnuts. Like this: Like Loading... Roasted Red Pepper Risotto with Spinach. Don’t you find making risotto so therapeutic? The saute of the onions, the toasting of the rice, the sizzle of the wine burning off, the pouring yourself a glass, the first ladle of the broth simmering in the absorbent-eager rice, the pouring yourself a second glass and noticing a tiny wrinkle on your neck . . . . . . the preparing of the star ingredients, this case being roasted red peppers, the pouring yourself another glass and NO REALLY what is that thing doing on my NECK, the next ladle of broth into the rice, the slow, constant stirring, the oops how did more wine get in my glass and seriously WHY DOES IT LOOK LIKE SARAN WRAP . . . . . . the peppers resting inside plastic baggies so the skin can loosen, and oh awesome speaking of skin loosening, HOW ‘BOUT THAT TURKEY NECK OF YOURS ALL DANGLING AROUND, the quick blitzing of the peppers into a bright sauce. . . . . . the waking up in my backyard with 2 cups of Elmer’s glue on my neck and risotto in my hair and in between my toes.

P.S. Jamaican Jerk Chicken + The Best Rice, Ever. Jamaican Jerk Chicken with Jamaican Red Beans and Rice was inspired by our tropical island vacation. Ben and I are still riding our post-vacation high! We’ve been reminiscing about ridiculously attractive brother and sister, afraid of the water guy, and hot Italians in small bikinis from our hotel, Ben’s been complimenting me on how “rasta” my cooking smells, and I’ve been very laid back in my requests such as, hey mon, can you come pick up your clothes from the living room floor, mon? Much love! Instead of, listen, you really need to get your crap out here or I’m going to go completely bananas. Kidding! Before we come back down to earth though, and start eating things like cheese and skittles again (Jamaican food is very healthy!)

Ben and I were both amped to try authentic jerk chicken upon our arrival in Jamaica, and practically whooped out loud after learning there was a jerk chicken shack located RIGHT on the beach of our hotel, and that it was open for lunch everyday. Anyways! Carrot Rice. When it comes to variety rice I do it very rarely. My kids doesn't like the rice to be dry, but they love the tomato rice. So I mixed tomato and added grated carrot which turned into aromatic and healthy pilaf. You can use the same method and use any vegetable like beet, spinach. Ingredients:Basmati Rice - 1 cupCarrot - 4Onion - 1Tomato - 1Green chilly - 3 Ginger and garlic paste - 2 tspCilantro - 1 tspSalt - to taste To temper :Oil - 2 tspButter - 2 tspCinnamon sticks - 1 tspCloves - 4 Cashew - 2 tspPeanuts - 2 tsp Method: Soak the rice for 30 minutes.

Chop the onions and tomatoes finely. In a wide pan add oil and butter. Add the cooked rice and mix. Carrot-Ginger Brown Rice. Carrots. For a long time, I didn’t find carrots exciting. To me they were the thing that Bugs Bunny lusted after (along with Popeye eating spinach) or the crunchy things on the veggie tray I loved to smother with ranch. Sure it had a nice bright color but really, the flavor was boring (this coming from a child who was probably eating McDonalds at least once a day.)

It really wasn’t until I harvested my first carrots from the csa that I realized how much I under-appreciated poor carrots. Carrots have this slightly earthy, slightly sweet taste to them that take on other flavors really well. I’ve made these soy-glazed carrot spring rolls at least a half dozen time and this curried carrot soup in batches so that I could freeze for later. Then this rice came about. Every week I cook up large batches of grains and beans then freeze over half.

My cooking is continually leaning towards simple-what can I do that has the least amount of ingredients but still have a delicious taste. Carrot Ginger Rice. Texas sweet onion casserole with rice, chipotle and Gruyere. In New York City, certain Texan foods can be scarce. So whenever I do see them, I buy up the whole lot in fear I won’t have the opportunity again.

For instance, if I see ruby red grapefruit in the winter, I buy up enough to fill my small refrigerator ensuring that I’ll be getting plenty of vitamin C in the next few days. Or in the spring, it’s the arrival of the Texas sweet 1015 onions that has me loading my entire basket with one single item. Texas sweet 1015 onions, so named because you’re supposed to plant them on October 15, spent many years in development at Texas A&M, which resulted in the sweetest onions I’ve ever tasted. While eating uncooked onions is not something I usually enjoy, with the 1015 sweet onions it’s different—they are so mild and succulent I could eat a whole one raw with little more than a sprinkle of salt and a dash of balsamic vinegar. That said, they’re mighty fine cooked, too. The 1015 has a very short season—they only grow from April to late May. Recipe for Baked Salsa Rice with Green Chiles, Lime, and Cilantro.

It took a couple of tries to get this Baked Salsa Rice just right, and by the final version I had added canned green chiles, lime juice, a pinch of cumin, and extra cilantro to the inspiring recipe for a rice dish that I'd happily make any time as a side dish for any meal with Mexican flavors. You could also add my version of Rubio's Pinto Beans on the side or wrap the rice and beans into a burrito, and eat this as a vegetarian meal.

The rice is just slightly spicy, but if you're someone who likes a bit more heat just add a little Green Tabasco Sauce or your favorite hot sauce when you eat the finished rice. This would also be great with a little grated cheese melted over the top if you'd like. If I had to make a list of my favorite top ten foods, rice would be right up there close to the top. (Edit: October 2013) My friend Barbara at Pressure Cooking Today made a gorgeous Pressure Cooker Green Chile Lime Salsa Rice by adapting this recipe. Then stir in the chopped cilantro and serve. Fried Rice Fundamentals – Vegan Vermonter. This is sort of an intro-to-fried-rice recipe. Fried rice is a gigantic family of dishes, with different versions all around the world.

The vast majority of these are pretty inexpensive and quick to prepare, which means they get cooked often and modified often. You can pretty much use any produce, fresh or frozen, raw or cooked. You can even use leftover rice. This particular recipe is an intentionally simplified version, so that I can focus on the theory and technique. For veggies I’ve just used my two stir fry favorites, napa cabbage and mushrooms, but you can use anything.

Ingredients: 1.5 cups long grain white rice (I’ve used Jasmine rice) roughly diced aromatic (This recipe uses an onion.. but you can use scallions, shallots, leeks, etc.) 3 cloves garlic, finely chopped 1.5 cups napa cabbage, in 1cm slices 1.5 cups white mushrooms, in .5cm slices 3 tbsp soy sauce 1 tbsp black soy sauce 3 tbsp rice wine (I used shao xing) veggie oil (I like sunflower for high heat) sesame oil Sauce: Pumpkin sage risotto « the edible perspective. I have a goal this year. Well, this week. And next week. To finally…FINALLY, post a decent amount of holiday recipes before the actual holiday. Starting today, it’s going to be a Thanksgiving fest over here. I must warn you. You may see a lot of orange, you won’t see gluten, and you won’t see anything that previously said “gobble gobble.” But I also must warn you that once you read on you won’t care about the above facts in the least.

What you’ll find below, is not a Thanksgiving staple. While this may not be a Thanksgiving staple anyone in the family is used to, I promise there will be no leftovers. I think I’ve only actually made risotto once before. This is the kind of dish that needs some loving. Not only was this my first time making pumpkin risotto, but it was my first time using ghee. There are many things to say about ghee, but we’ll leave that for another post. The one thing you should note. ghee > butter You can tell it’s creamier + silkier than butter, just by the photo below. Pumpkin Sage Risotto. Mushroom and Brown Rice Casserole » Annie's Eats. Mushroom and Brown Rice Casserole Cooking View When I posted my Thanksgiving menu, I asked you wonderful readers to suggest ideas for recipes you wanted to see posted before turkey day. What I meant was anything at all that you might make for Thanksgiving, certainly not limited to what I had planned for my own menu, but nearly all the suggestions made were things from my menu.

I certainly did not expect this dish to be the most requested, but you all have great taste. When I was a little girl and I visited my paternal grandparents, my grandma would always make me brown rice. Guy’s Mambo Rice | Scarletta Bakes. Let me tell you something about kitchen gadgets: I don’t like them. I don’t like them because they take up space and, I don’t know about you, but in my kitchen, countertop real estate is in high demand. I also don’t like kitchen gadgets because I think that they create a barrier between the chef and the food.

I know it sounds super geeky, but I believe in learning to cook by doing. Getting your hands dirty. Putting your back in to it. Nothing’s getting dirty with the Slap Chop. Nobody’s putting their back into anything with the Amco Egg Cracker. Really? Yes, people. So you’ll understand when I tell you that it took me ten years to commit to purchasing a rice maker. The fact of the matter is that A. loves rice and I was spending a lot of time slaving over sixty trillion hot pots every night just trying to get dinner to the table. Why not give myself the option to slave over just 59,999,999,999,999? So I took the leap. Do you want to know something else that I love? Cookbooks. Mambo Rice. Vegetable Paella (Spanish Saffron Flavoured Tomato Rice) Ome good friends of ours are good friends of ours arre back in town for a short visit and were coming over for dinner.

I was wondering what to cook and as I kept narrowing down the options, I just realised that I was getting into a sort of rut with my menus. At some point, I seemed to be revisiting to the same old lot of trustworthy recipes. Not that this is a bad thing, especially as they have always been reasonably well appreciated by my dinner guests and family. Still, I wanted the excitement and adventure of something new on my dinner menu. While it is most definitely not a good idea to mete out the “guinea pig” treatment to one’s guests, I knew I could experiment on these friends of ours to some extent. I decided to serve a rice dish for the main course, and chose to make vegetable paella. Paella is a Spanish saffron flavoured tomato based rice dish with vegetables and meat or shellfish.

Traditionally the Bomba variety of rice, which is grown in Calasparra, is used to make Paella.