Archive for February, 2012

February 28th, 2012

Vegetable Risotto

A nice yummy side dish to boost your veggie intake… and gluten free!

veggie_risotto

Ingredients

  • 2 tsp vegetable oil
  • 1 cup onion, chopped
  • 4 cloves garlic, minced
  • 2 cups carrots, chopped
  • 2 cups mushrooms, sliced
  • 1.5 cups Arborio rice, uncooked
  • 2 cups chicken broth
  • 2 cups broccoli, chopped
  • 3 tbsp parmesan cheese, grated
  • 1/3 cup parsley, chopped

Instructions

  1. Heat oil in large skillet over medium-high heat.  Cook onion, garlic, carrots, and mushrooms in oil 3-5 minutes, stirring frequently, until crispy tender.
  2. Add rice, stirring constantly for 1 minute.
  3. Stir in 1/2 cup of the broth, stirring constantly until liquid is completely absorbed.  Repeat for about 20 minutes or until rice is creamy and tender.  Add broccoli about half-way through.
  4. Remove from heat and add remaining ingredients, and let stand for 1 minute.  Serve.

Yields 4 servings.

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February 12th, 2012

Scallop Asparagus Stirfry

Scallops and asparagus make this a tasteful spin on the classic asian stirfry.

scallops_stirfry

Ingredients

  • 1/2 lb of bay scallops
  • 1 cup asparagus, sliced into 1 inch pieces
  • 1 cup carrots, sliced
  • 1 cup, grape tomatoes, halved
  • 1 tbsp ginger, minced
  • 2 cloves garlic, minced
  • black pepper
  • 1 tbsp corn starch
  • 1 tsp sesame oil
  • 1/2 tsp soy sauce
  • 1 tbsp vegetable oil
  • 1 cup rice, cooked

Instructions

  1. Marinate scallops with black pepper (to desired amount) and enough corn starch to lightly coat scallops (about 1 tsp).
  2. In boiling water, add asparagus and carrots for about 5 minutes or until semi tender.  Wash under cold water to prevent further cooking of vegetables.  Meanwhile, in small bowl, mix together remaining corn starch with soy sauce,  sesame oil, and 3 tbsp of water.  Set aside.
  3. Heal oil in wok, and add ginger and garlic.  Stir until slightly brown.  Add scallops and heat on both sides about 2-3 minutes on each side.  Add all the vegetables and stir quickly.  Add in sauce mixture and stir until sauce thickens (less than a minute).  Remove from heat to prevent scallops from overcooking.
  4. Serve immediately over rice.

Yields 2 servings.

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