Tag: home cooking

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Cozy, creamy, and full of flavor. This butternut squash risotto blends hearty brown rice with colorful vegetables for a nourishing twist on a classic comfort food. Perfect for family dinners or special occasions. @MayoClinic

Butternut squash risotto is a delightful and nutritious dish that combines the creamy texture of traditional risotto with the wholesome goodness of brown sushi rice and a medley of vibrant vegetables. Perfect for a cozy dinner or a special occasion, enjoy a hearty and healthy meal that will leave you feeling satisfied and nourished.

Servings: 6
Serving Size: ¾ cup

Nutritional Information Per Serving

  • 171 calories 
  • 5 g total fat
  • 3 g saturated fat 
  • 0 g transfat
  • 0 g monounsaturated fat 
  • 13 mg cholesterol 
  • 362 mg sodium
  • 24 g total carbohydrate 
  • 3 g dietary fiber 
  • 4 g total sugars 
  • 8 g protein

Ingredients 

  • ½ cup uncooked brown sushi rice
  • 1 teaspoon olive oil
  • 1 cup diced onion
  • 4 cups low-sodium chicken stock
  • 1 cup white wine
  • 2 cups roasted butternut squash, chopped
  • 1 cup chopped zucchini
  • ½ cup frozen peas
  • 5 chopped crimini mushrooms
  • 1 tablespoon chopped sage
  • 1 teaspoon chopped thyme
  • ½ cup shredded Asiago cheese
  • 1 tablespoon heavy cream
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper

Directions   

  1. Follow package directions to partially cook the rice for about 40 minutes. Drain excess water and set aside.
  2. Preheat a medium sauté pan to medium-high heat and add olive oil.
  3. Add the onions and sauté until soft.
  4. Add the rice to the pan and sauté with the onions for about 2 minutes, stirring continuously.
  5. Reserve 1/2 cup of stock. Then pour 1/2 cup of stock into sauté pan and let it absorb into the rice.
  6. Stir in 1/2 cup of wine and let it absorb into the rice.
  7. Continue adding stock and wine in 1/2-cup increments, cooking each time until the liquid is absorbed before adding more, about 30 to 45 minutes total.
  8. Add the squash, zucchini, peas, mushrooms, sage and thyme to the pan, and cook until the vegetables are soft, about 3 to 5 minutes.
  9. Add the last 1/2 cup of the stock. Once the stock is absorbed into the rice, add the cheese, cream, salt and pepper; stir well.

Dietitian’s tip:

Traditional risotto is made with uncooked white rice. Brown rice adds fiber and nutrients, but it takes a long time to make risotto this way. That’s why this recipe calls for partially cooking the rice.

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.

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Darina Allen: One-Dish Roast Chicken Supper with Thyme and Rosemary @ballymaloecookeryschool

One-Dish Roast Chicken Supper with Thyme and Rosemary

Another lip-smackingly delicious dish that family and friends love me to cook for them. A whole roasting tray of crispy chicken, bacon and potatoes, perfumed with rosemary and thyme leaves.

Ingredients:
2 tbsp extra virgin olive oil, plus extra for drizzling
500g streaky bacon lardons
2kg free-range, organic chicken thighs (drumsticks and wings can also be included)
2-3 tbsp thyme leaves
1-2 tbsp chopped rosemary
1.1kg (about 10 large) potatoes
250g onions, sliced
60-110ml hot chicken stock
Flaky sea salt and freshly ground black pepper

To serve:
Green salad/Tomato fondue/Piperonata

You will need:
1 roasting tin
37 x 31cm or 2 small tins – 30 x 20cm

Method:
1 Preheat the oven to 230°C/Gas Mark 8.

2 Heat the olive oil in a roasting tin, add the bacon and toss over a high heat until it is beginning to colour. Remove to a plate with a perforated spoon.

3 Season the chicken generously with salt and pepper.

4 Put into a large bowl and scatter with most of the thyme leaves and chopped rosemary, reserving some for the potatoes. (I sometimes add a sprinkling of chilli flakes or smoked paprika – it gets a brilliant reaction).

5 Toss well.

6 Peel the potatoes and cut into 1cm thick chips. Dry and season well with salt, pepper and the reserved herbs. Add to the bowl with chicken.

7 Drizzle with the bacon fat and olive oil from the pan and toss once again.

8 Scatter the onions and bacon over the base of the roasting tin(s). Arrange the chicken and potatoes haphazardly on top, making sure that the potatoes are popping up. Drizzle with a little more olive oil.

9 Roast for 45 minutes–1 hour or until the chicken is cooked through (the juices should be running clear if pricked with a knife) and the chips are crispy at the edges. (Organic chicken pieces are larger, so cooking time can be up to 1¼ hours.)

10 Add the chicken stock at the end if the dish needs a little more juice.

11 Serve from the tin, family style, with a good green salad and vegetables of your choice, such as tomato fondue or piperonata if you wish.

See more online:
https://www.irishexaminer.com/food-columnists/arid-41796485.html

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Neven Maguire’s Brown Scones are full of roughage and great for breakfast

Brown scones are full of roughage and great for breakfast. And here is a good tip: you can make this mixture, shape the scones and freeze them. You can then cook the scones straight from the freezer to the oven – just give them an extra 5 minutes and make sure the scones are golden brown and well-risen.

Ingredients

  • Rapeseed or sunflower oil, for greasing
  • 225g (8oz) self-raising flour, plus extra for dusting
  • 225g (8oz) coarse wholemeal flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 50g (2oz) wheat bran
  • 25g (1oz) butter, diced and at room temperature
  • 1 tsp light muscovado sugar
  • 300ml (½ pint) buttermilk, plus a little extra if necessary

Method

  1. Preheat the oven to 220°C (425°F/gas mark 7). Line 2 baking sheets with parchment paper and grease the paper with a little oil.
  2. Sift the flours, baking soda and salt into a bowl. Tip in the bran left in the sieve and stir it in with the wheat bran. Rub in the butter with your fingertips until it is evenly dispersed. Stir in the sugar.
  3. Make a well in the centre of the dry ingredients and add the buttermilk and golden syrup. Using a large spoon, mix gently and quickly until you have achieved a smooth, not-too-sticky dough. Add a little more buttermilk if necessary, until the dough binds together without being sloppy.
  4. On a lightly floured surface, roll out the dough to a 2.5cm (1in) thickness and cut into rounds with a 6cm (2½in) plain cutter. Arrange on the lined baking sheets and bake for 10-15 minutes, until golden brown and well-risen.
  5. Serve with butter or lightly whipped cream and strawberry jam.


By Neven Maguire

Celebrity Chef

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Neven Maguire: Home Chef

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Catherine’s Citrus Apple Crumble – Odlums porridge oats

What you need:

  • 175g/6oz Odlums Porridge Oats
  • 125g/4oz Odlums Cream Plain Flour
  • 125g/4oz Shamrock Demerara Sugar
  • 125g/4oz Butter or Margarine
  • Pinch of Cinnamon (optional)
  • 450g/1lb Cooking Apples (peeled, cored and sliced)
  • 2-3 tablespoons Sugar, to sweeten
  • Rind & Juice 1 Lemon
  • Rind & Juice 1 Orange

How to:

  1. Preheat oven to 190°C/375°F/Gas 5.
  2. Put the oats, flour, sugar and cinnamon if used, into a bowl.
  3. Rub in the butter or margarine with the tips of your fingers to form a dough.
  4. Place the apples in an oven proof dish. Sprinkle over the sugar to taste.
  5. Pour over the lemon and orange juice and rinds. Sprinkle the crumble on top.
  6. Bake for approx 30 minutes. Serve hot with ice cream, cream or crème fraîche.

Citrus Apple Crumble