Hatch Pepper Honey Glazed Bacon wrapped Pork Tenderloins. The 20 Best Ways to Use Eggs Slideshow. Italian Food Forever. Go wild for Wild Mushroom Risotto sans all the calories. Ingredients • 2 tsp vegetable oil • 1 cup finely chopped onion • 2 tsp finely chopped garlic • 4 cups chopped wild mush-rooms (try oyster, shiitake and/or portobello) • 1 cup arborio rice • 3 1/2 cups vegetable stock • 1 cup chopped asparagus (cut into 1-inch pieces) • 1/3 cup grated Parmesan • pinch of salt and pepper • 1/4 cup chopped fresh basil I love risottos but the restaurant versions are loaded with butter, cream or cheese.
This risotto is easy to make and has little fat and few calories by comparison (4.9 g of fat and 196 calories per serving). For a more elegant risotto, try using truffle oil. 1. 2. 3. News Worth Sharing: Classic Beef Meatballs. Mexican Food Recipes. Pasta with Shrimp, Artichokes and Feta. This is one of the top 100 posts in Tastespotting for 2011!
This is a really simple pasta recipe, with all my favorite things in it; light and right flavors for the warm weather. Life is moving at a fast forward pace right now. From dawn to the time I crawl in to the bed, I cannot account for what I have done. While I seem to be doing a whole lot, nothing much seems to be getting done right now. Anyway, whining aside, this is a dish I would love to enjoy with some good wine and company. I love using citrus zest and I have used some here, along a tiny bit of the fresh lemon juice.
Related Posts: Pasta with Roasted Garlic and Tomato Sauce Iron Skillet Spaghetti Pasta with Fennel and Tomatoes Pasta with Lemon Mint Butter and Peas. The Comfort of Eggs in a Basket. Eggs in a basket was the first meal I ever cooked.
I was in 5th grade, and it was a Sunday morning at my best friend's house after a sleepover. We woke up hungry, and for some reason his parents weren't home. This confused me--my parents would never do that--but more important than confusion was the fact that I was terribly hungry, and I didn't see how that problem was going to be solved, since his house never had any cereal in it. "We'll make eggs in a basket," my friend said, pulling out a loaf of bread, a jug of oil, and a carton of eggs. 15 Minute Creamy Avocado Pasta. Oh…my….gosh.
Alert the grocery store because there is going to be an avocado shortage in my town. Well, more than usual that is. [And yes, I said ‘store’. As in singular…We’re small town folk.] Roasted Tomato Basil Pesto. We haven’t been this excited about a dinner recipe in a long time. Probably not since the 15 Minute Creamy Avocado Pasta, which Eric said – in between shoveling this pasta in his mouth – is “not as good as this roasted tomato pesto recipe”. I didn’t believe it, but after tasting and then devouring my own bowl of pesto (ok, there was some pasta in there too), I may have to agree with him.
This is by far, the best pesto I’ve made or perhaps ever tasted. Don’t be put off by the colour, I promise it tastes much better than it looks. ;) We enjoyed it so much, I made two batches over the long weekend and froze some for a later date. If I can wait that long to eat it, that is. Outlook not good. Roasted Tomato Basil Pesto Pasta This pesto is bursting with seasonal flavours and nutrients. Inspired by Gourmet. Yield: 1 cup pesto Ingredients: 1. 2. 3. 4. 5. I decided to roast the tomatoes first to give the pesto a really deep flavour.