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Archive for October, 2011

I feel as though, now that I have gotten on Pinterest, a lot of new recipes I blog about are gonna start out with “I saw this on Pinterest.”  Last week it was Spicy Thai Noodles, this week it’s chicken wraps.

Well, this was initially inspired by a pin I saw that led here with a description that included “for the kids” or some such nonsense. Ageism! As though no one over 18 likes honey mustard or chicken or food that you can eat with one hand [here’s where I was gonna embed one of Donald Driver’s McDonald’s commercials where he endorsed the snack wraps, but I couldn’t find any on youtube so hopefully you remember what I’m talking about].  So anyway, after forgiving the ignorance of these non-snack-wrap-eating adults out there, I set to planning to make these for dinner.

First, I still had a bag of precooked shredded chicken in the freezer, so I wanted to figure out a way to use that instead of buying nuggets.  I turned to the Food Network site and found this recipe from Paula Dean that I adapted.  Instead of using potato chips, I coated with crushed up Cap’n Crunch inspired by the chicken strips at one of our favorite local spots – Fratello’s.   Also I just went with a simpler honey mustard recipe (equal parts honey and mustard- I used spicy brown- with a dash of salt to taste) since the one attached to Paula’s seemed a bit more work.

So when I got down to assembling the wraps I had:

  • about 2 lbs chicken
  • 8 large wheat tortillas
  • 1 carrot peeled and shredded
  • spinach
  • shredded cheese [don’t know exactly how much spinach or cheese I used, just grabbed a bunch out of the bag for each wrap]
  • prepared honey mustard

You can probably figure out how to assemble a wrap, but for the record for each tortilla I did: a couple scoops of chicken, zig zaggy drizzle of honey mustard, sprinkle of shredded carrot, sprinkle of shredded cheese, handful of spinach and roll it up.

I served them up with waffle fries and extra honey mustard and they were delicious.  I also found them filling, definitely a decent lunch or dinner.  Oh and I have to mention the honey mustard: I prepared it in a big liquid measuring cup which obviously made it easy for measuring out equal parts, but also made it easy to then just pour it into one of the plastic squeeze bottles I’ve got.  I love my plastic squeeze bottles, they make me feel fancy and chefy.  (maybe not a word, but I’m using it anyway)  It also worked great for those who wanted to add a little extra sauce to their wrap and for storing what was left over – just pop the bottle in the fridge.

Finally, I think this would be fun to whip up as an appetizer some time as well.  Just use small tortillas and slice up each wrap into bite sizes.  With the green of the spinach and yellow of the cheese and honey mustard don’t you think it would be perfect for Packer games?

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Spicy Thai Noodles

[So a little rambling before we get to the recipe, promise it’s worth it though.]  One of the many awesome people I met in college is a girl named Erica who has a blog called Between a Rock and a Hobby where she blogs about new recipes or crafts she’s doing.  Last month she wrote about a project she did that was inspired by something she saw on Pinterest.  She raved about how awesome the site is so I went ahead and checked it out; she’s right – it’s pretty cool.  I like wasting time browsing the food section to see recipes other people have pinned and repinning to my “food” board anything that looks yummy so I can try it out later.  Last night I tried my first one, this here Spicy Thai Noodles.

[But wait, more rambling, sorry] I like Thai food and Chris LOVES Pad Thai so when I found a Pad Thai recipe with Stumble Upon a few months ago (ah, Stumble Upon, another great time-waster) I decided to try making it.  The Pad Thai was good, tasted pretty much exactly like the stuff at our local Thai restaurant, but it was kind of a lot of work.  So when I found this on pinterest I was excited: it looked really easy, only had one or two  ingredients that weren’t necessarily pantry staples, and it looked DELICIOUS!  When I showed the picture/recipe to Chris he agreed and suggested making it for dinner this week.  Challenge accepted! Yesterday after work I stopped at the store for the produce and other couple ingredients we didn’t have on hand and when I got home it was straight to the kitchen for me.

[Here it is, the recipe part, yay!]

Spicy Thai Noodles from A Small Snippet

  • 1 box pasta [linguine, angel hair, vermicelli, thin spaghetti, etc.]
  • 1-2 Tbsp crushed red pepper
  • 1/4 cup vegetable oil
  • 1/2 cup sesame seed oil
  • 6 Tbsp honey
  • 6 Tbsp soy sauce

Serve with:

  • chopped: green onions, cilantro, peanuts
  • shredded carrots
  • toasted sesame seeds
  1. Boil and drain pasta, reserve in a large bowl.
  2. In a small sauce pan combine vegetable oil, sesame seed oil and red pepper and heat over medium about 2 minutes.
  3. Strain out red pepper and reserve oil.  To this whisk in honey and soy sauce.
  4. Pour sauce over pasta and toss.  Refrigerate until cold or overnight.
  5. Sprinkle with a bit of each topping before serving and enjoy!

Notes: From start to finish this took no more than 45 minutes to prep and when everyone was home and ready to eat we just pulled the big bowl of noodles and little bowls of toppings out of the fridge and dug in.  So it probably wasn’t exactly served cold for us, but none the less it was very good.  Also I thought I was being cool and resourceful by putting my crushed red pepper in a tea strainer while it was in the oil – wrong, it didn’t allow as much spicy red pepperiness to infuse into the oil and I will definitely just deal with straining it out next time I make this.  To combat the lack of oober-spiciness Chris and Mike just added their own with a couple squirts of hot chili sauce.  Oh and I skipped the toasted sesame seeds because I could only find raw ones.  I wanted this to be a quick and easy dinner and didn’t want to fart around trying to toast my own sesame seeds, maybe next time.

P.S. I didn’t take any pictures because the original post (linked up there by the title) has a great photo for every step of the recipe, my crappy camera phone skills could never do better so go ahead and click over to see those mouthwatering shots that made me try this in the first place!

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Crab & Corn Chowder

Perhaps you have picked up on my love of all things Rachael Ray while reading this blog.  I’m not so much a fan of her, in fact, I find it kind of annoying to watch her cook.  I find Giada much more relaxing!  However, my childish love of bright objects (see the yellow watch, hot pink hospital Crocs, orange winter jackets of the past and obsession with any article of clothing in a mustard shade) means I’m obsessed with her orange kitchen gadgets.  And frankly, I’m a fan of her recipes.  It’s just damn good comfort food, and usually pretty easy.  I love reading her cookbooks.  Well, I love reading all cookbooks (a hobby I apparently share with Vince Lombardi!).  But yeah…a lot of my favorite dishes came from her, so I’m grateful, no matter how annoying she can be.

Back when I was living in Madison (more than 3 years ago now…cripes), we kept a notebook of recipes we tried and liked or found and wanted to try.  Plus, we had an overflowing microwave cart full of cookbooks.  When it came time to graduate and move apart, we all made copies of the recipes that were in someone else’s cookbook…you get the idea.  We spent a couple good Sunday afternoons doing that while watching football.  Because that’s what the cool girls do!  I believe it was Holly who had this little flip book of 30 minute comfort food meals by Rachael Ray.  We tried (and loved) a few of them, but one we never made was crab and corn chowder.  The recipe card has literally been sitting in my binder for years, waiting to be used.  But there was always a reason to avoid making it…someone didn’t like seafood, someone wasn’t sure that sounded good…yadda yadda.

Guess what?  I’m calling all the shots now.  I eat whatever I want.  Which meant it was time to dust off this recipe and give it a whirl.  Interestingly enough, it was 97 degrees when I left work at 5 p.m. this afternoon.  Chowder still sounded good 🙂

The base is what I believe R.R. calls the trinity: celery, red bell pepper and onion.  God it smells good when you’re cooking that up with some butter!  Here’s the recipe:

Melt 2 TBSP butter in a pot over medium heat.  Add:

  • 2 slices of bacon, chopped (I used 3)
  • 1 medium onion, diced
  • 1/2 red bell pepper, chopped (I used the whole thing)
  • 2 ribs of celery, chopped (I used 3)
  • 4 sprigs of thyme (I used about a tsp. of dried)

Season the above with salt, pepper and hot sauce.  The recipe calls for 2 tsp of Tabasco, I probably used more, certain readers (Mom…) would use a lot less.

Cook for 5 minutes.

Stir in 2 TBSP flour and 2 tsp. Old Bay seasoning.  Cook for 1 minute to thicken.

Whisk in:

  • 3 cups half and half
  • 2 cups chicken broth

Bring to a bubble, then add:

  • 1 cup shredded hashbrowns (frozen)

Simmer until cooked, about 15 minutes.  The chowder should be thickened by now.  Add:

  • 1 cup frozen corn
  • 6 oz. lump crab meat

Heat through and adjust seasoning 🙂

As I am so wont to do, I am writing this as I sit here eating my creation.  I am a fan!  But now I have a craving for a Red Lobster cheddar bay biscuit, because the recipe R.R. paired with this was “cheesy biscuits.”  MMM….  I love the bacon…it just adds a sort of warmth or smokiness in the background, it isn’t overpowering at all.  The spice level is perfect.  This isn’t a crazy-hot recipe, but it has just enough kick to satisfy me.  The one issue I had, which is my own damn fault, is that there isn’t enough crab for me.  I bought a can of crab meat because it was $2 at Trader Joe’s and I didn’t feel like trekking to Ralph’s or the Farmer’s Market and paying premium price for some fresh lump crab.  Thus, I only detect the slightest hint of seafood in the finished product.  Either splurge on the good stuff, or for the love of God put two cans of cheap crab meat in your pot!  Also, I’m not sure what a proper consistency is for chowder; I’ve never been able to bring myself to try the clam version…nasty.  1 cup of the shredded hashbrowns created a good thickness, but if you want something really thick and hearty, I’d suggest trying an extra half a cup or so.

Another thing I love about this recipe is that it isn’t half bad for you.  Tons of veggies 🙂  And crab is like shrimp…it’s a little high in cholesterol, but essentially fat-free and full of protein.  I eat a pretty low cholesterol diet, not to mention the gobs of fiber I consume every day.  A little exogenous cholesterol doesn’t scare me (sorry…I’ve been studying for boards…phrases like exogenous sources of cholesterol spurt out of my mouth inadvertently).  The worst thing is the half and half…all I have to say is at least it isn’t straight heavy cream 🙂

So to my friends and family back in the Midwest who are closing in on those awful cold temps…when you need some warming up this winter, try this recipe.  It’s fresh compared to the chilis and booyahs we’re used to 🙂

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Chili Powdered

So it says in the “about us” section that one of my favorite spices is cumin.  While this still holds true, it isn’t the most versatile of spices.  It works well with pork and in a lot of Mexican dishes.  It’s useful for making homemade hummus (not that I’ve tried, but I’ve seen it on several recipes).  However, another favorite spice of mine –chili powder–is quite versatile.  This entire post is going to be about the delightful ways I’ve enjoyed it 🙂

Obviously, this is a staple when I’m making chili.  And I have 3 really good chili recipes I make pretty frequently (one that involves no tomato products but rather just spices and dark chocolate!).  Now that I’m on my own, I can happily use all the chili powder a recipe calls for (or more); at home I need to cut it down for the wimps.  Well, not you Alison.  Good thing we’ll be roomies soon!

Perhaps my favorite use for chili powder is in making truffles.  I did this for the first time last Christmas and they were a smashing success.  I had two inspirations for searching out a chili-enhanced truffle.  One was the movie Chocolat.  Besides the fact the Juliette Binoche is simply fabulous (that accent!), how can you NOT love a movie that centers around chocolate?  Impossible.  Her character opens a chocolaterie in post-WWII France and causes a huge scandal in doing so.  Well, maybe she caused a huge scandal by not being Catholic.  But the chocolate angle is more exciting.  Anyways, there is this beautiful scene where she’s making chocolates and talking about how the chili powder in them brings out the flavors, etc. etc.  The second inspiration was a real live chili-oil truffle I had at Parallel 44 while stocking my wine shelf.  The name of the tiny company that made them escapes me, but I know it was local (Denmark?).  Holy fabulous.  So when I decided to add truffles to my Christmas candy repertoire, there had to be a chili-enhanced one.  I searched for a recipe I liked the sound of (ok, most recipes are the same…truffles are pretty simple in that respect haha).  I found this one.  Don’t be afraid to try truffle making.  What you’re doing is pretty simple, it’s just time consuming.  I made several dozen with my pals Holly & Sara, and it was extremely handy to have all those…extra hands.  Ha.  Maybe Ali and I will make some this upcoming holiday season and make a big blog post just about that!  I loved the chili truffles, though they did have a little bite to them.  It was a nice touch, something unexpected but appreciated.

Unexpected and appreciated is exactly how to describe my last entry in this post: chili-powdered mango slices.  While perusing the snack aisle at Trader Joe’s I came across dried mango covered in chili powder.  Who knew?  I had to get a package out of curiousity.  Honestly, I’m not sure I’ve ever had just straight-up fresh mango before.  I knew I’d had it in smoothies and stuff…but I wasn’t even sure I liked mango.  Well…now I know.  I love mango.  And I LOVE mango covered in chili powder.  It has a perfect kick (for me, with my chemo-blown-out taste buds) to complement that sweetness that got concentrated in the dried slices of mango.  I just bought the bag Saturday and it’s almost gone 🙂  But, I guess it’s better to be snacking on dried fruit and cinnamon almonds than the bag of Hershey kisses I demolished last week 😉

Take care my peeps!

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Currently, I live alone and only spend about 5 hours a day awake at my apartment.  My cooking is still pretty minimal, seeing as only one person is eating here.  I made spaghetti one night last week and ate it for three days.  I need to do some more research on recipes for one or two, or start cutting my own recipes in half.  I know Rachael Ray has quite a few good recipes that fall into this category…

Anyhoo, I’ve decided to tell you a little about my new surroundings and all the eating possibilities they present 🙂  Just some random observations and a description of my new ‘hood.

First off, I once told somebody when I was job hunting “I hope wherever I go, they have good ice cream.”  He laughed, asking if it would be a dealbreaker if there wasn’t.  Well of course not.  But considering I come from America’s Dairyland, I have a thing for ice cream (and custard, never forget the custard).  I can’t tell you how many times in the past two years alone Holly & I decided we needed an ice cream break and would run to Kopp’s, Culver’s…McDonald’s 😉  Seriously, one afternoon we took a walk and at the end we stopped and got a 49 cent cone and McD’s!  So much for exercise.  In college, we lived 2 blocks from a Coldstone.  That worked out well.  On a side note, is it normal to get ice cream cravings in the middle of a Wisconsin winter?  As soon as I spent three seconds in L.A. one thing became apparent: they love frozen yogurt here.  The places are EVERYWHERE.  I’ve had it from a couple places now, and it is yummy.  And I can put candy on it if/when I want.  AND, the shops have such delightful names (Froplay anyone?).  But sometimes, I just want my hot fudge sundae made with vanilla custard…and 2500 calories 😉

Though groceries in general are ridiculous here compared to Wisconsifn, the produce is cheap and generally of much better quality than back home.  I love how cheap and beautiful the bell peppers are (about a buck apiece).  The grapes are huge and delicious.  Yummy.  Once place that is shockingly affordable is Trader Joe’s.  Please see the Tuna Risotto post and my ravings there.  Anyways, I was expecting it to be really expensive what with all the organic and natural stuff they stock.  I had only been there twice before in Milwaukee, and though it piqued my interest it wasn’t worth the nearly 20 minute drive to buy their stuff.  Well, let me tell you…it’s my new favorite grocery store.  There’s one a few blocks from my place.  I actually found eggs and milk at reasonable prices 🙂  Not to mention their everyday price on things like granola bars and canned goods are cheaper than Ralph’s sales prices.  So yeah, the raving continues!  I’m sorry for all of you back in Wisconsin with no easy access to one 😦

Let’s see, what else?

I tried my first In N’ Out burger a couple weekends ago.  Friends I met on our cruise this spring that live in San Jose (hi Danny & Sabrina!) raved about them.  The celebs I follow on Twitter rave about them.  For one, they are pretty cheap.  But I didn’t even order anything special (i.e. I got the sauce and lettuce/tomato on it just to pick the latter off) and they were pretty slow in getting it to me.  It was a little small, but in terms of fast food burgers, it was pretty good.  Definitely edible, unlike McDonald’s.  I don’t remember the last time I ate beef at McDonald’s.  It makes me gag to think about it.  I’d compare it to a George Webb burger (mmm those drunken post-Brewer game trips getting 6 for $5 or whatever the deal was!).  I’d eat it again in a pinch, but considering they’re aren’t any super-close, I won’t be searching them out…not with all the other options I have.

Also, they don’t have rail mixers here.  They have “well drinks.”  I know this because they do have phenomenal happy hours here where well drink=rail mixer.  Interestingly, one of my Facebook friends recently posted about a University of Nebraska fan he encountered at the bar last week asking what a rail mixer was.  I didn’t realize that was such a Wisconsin thing.  I become more proud of my home state the longer I stay away.  We’re a unique bunch 🙂  (Last night I met an anesthesia fellow who was born and raised in Madison…I love how many Sconnies I am running into out here!)

The last interesting tidbit I have for you all is to talk quickly about The Farmer’s Market.  Please Google or Wikipedia it.  It’s a five minute walk from me, and it’s going to be a major destination for Alison and I once she’s out here 🙂  It’s essentially open air but permanent, so you wander the aisles and search out fresh produce, meats, cheese, spices, artsy stuff, all kinds of goodies.  Then there are little restaurants spread out throughout the whole complex.  Alison and I found an authentic tapas place there before she went back to Wisconsin.  With the little counter to sit at and everything.  The croquetas (jamon, of course!) were reallllllly good.  Almost like being in Spain (oh….tapas and sangria in Barcelona, how I love/miss you).  The tortilla espanola was pretty decent too (I’ve  had better, but it’s nice to see someone that serves it here).  All too often in the States, “tapas” is just the idea of “little plates” instead of authentic Spanish food.  This place is the real deal, and I will definitely try to make it a regular spot!  It also doesn’t hurt that adjacent to the Farmer’s Market is the Grove, a beautiful mall with even more restaurants and a theater.  The fact that I can get tapas, Victoria’s Secret, and Banana Republic in the same quick walk means pay day is going to be quite dangerous for me coming up!  Haha.

I apologize that this post isn’t as cohesive as some I’ve written.  It took me about a week to sit down and write it all.  You will definitely be hearing more about my culinary experiences out here as they occur!

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I know most of you who read our blog are Wisconsinites like us, so you won’t be surprised when I tell you I spent most of this weekend on my butt in front of the TV watching sports – and you won’t blame me for enjoying the success of my teams instead of puttering around in the kitchen.  I do have an added excuse for why I wasn’t in the kitchen, though, I was getting over a cold and didn’t want to be spreading around my bug by fooling around with other people’s dinner.  I’m feeling much better now, and have some recipes I want to try out soon so let the blogging ensue!

First up an ode to my heritage: Brats and German potato salad.

I conceived of this dinner idea  over the weekend when the Brewers were still kicking butt.  It still  seemed perfect Tuesday night as we were enjoying the lovely mild fall weather and preparing  a little German feasty. Alas, it did not last into the night as you Brewers fans and bandwagon fans know.  So I was lazy and didn’t get to blogging about it until now, but I’ll try and get back into the mood of a few nights ago for you. (I took pictures to share with you, but they will have to wait.  For once I didn’t take them on my phone, but Chris isn’t here to find me the cord so I can transfer  and post them for you.)

The key to this special Octoberfest feast was obviously the German potato salad.  The little things didn’t hurt though: brats on the grill, the beautiful colors of the tree behind the deck, the last bottles of New Glarus’s summer seasonal beer Totally Naked, and Secret Stadium Sauce.  If you don’t know about Secret Stadium Sauce, shame on you.  As a Brewer’s fan and someone who only really likes barbecue sauce as a condiment I fricken love this stuff.  When we went to Busch Stadium in STL they only had Bud Light and Bud Select on tap but they had like eight condiment options.  EIGHT!  Miller Park is clearly superior as they have a multitude of beer options and they need only one condiment to make me happy.  Its been a while since I bought a brat at the ball park, but I know you used to be able to order it with stadium sauce and they would literally dunk the brat in the sauce before putting it in the bun – awesome!  Now you can buy it in grocery stores and in bulk online so there is no excuse not to have it anytime you grill brats at home.

Ok, done raving about Secret Stadium Sauce, back to German potato salad.  I made this once before, at the beginning of summer for our little Memorial Day cookout.  That time I used a recipe out of the only cookbook I have – the one our parish published when I was in grade school and our Mom bought us each a copy of for Christmas when they reprinted it.  It turned out really well though and while being a bit time consuming (what with boiling and peeling potatoes and all) it was actually pretty easy.  This time I had my mom email me the recipe Danielle usually uses, which comes from our grandma’s parish’s cookbook.  The recipe doesn’t have a name next to it, so we can’t be sure if it was Grandma Edie’s or the one she used, but its possible.  In the end, I think the recipe I used the first time was easier (at least I remember it being easier), but they both tasted amazing, so I would make either one again.

Here’s the recipe I used this time as my mom emailed it to me:

small potatoes
1/2 lb bacon
1/2 onion, chopped fine
1/2 cup vinegar
1 tsp salt
2 Tbsp flour
1/2 cup sugar
1 1/2 cup water
pepper

Choose small potatoes; cook, drain and peel.  Set aside to cool while preparing dressing.  Dice bacon into small pieces; brown until crisp.  Mince half the onion; saute’ with bacon.  Add flour and sugar to brown.  If too tart, add more sugar.  Add vinegar with 1/2 cup water.  Add rest of water as mixture thickens.  Add remaining onion, salt and pepper.  Simmer slowly for better flavor.  Slice potatoes as thin as possible and add to dressing.  Garnish.

I didn’t know how many potatoes I needed so I just grabbed all the little ones I found in the bucketful Mike pulled out of his garden.  When it came time to add the dressing I just stirred them in til it looked like enough and had a bit left over.  Also I used a whole package of bacon because I’m not a calorie county person and I love bacon and I don’t care what the recipe says, you can’t tell me not to use all the bacon.  In the end we also squeezed in a little lemon juice, cause when I made Chris taste test for me he thought it was a bit more sweet than tart, and we agreed we’d rather have a bit more tart than sweet.   Consensus: everybody loved it, I’m pretty sure my batch was bigger than  normal and we still only had like a 1/2 cup of left overs.  I will post the pictures later when I get them off the camera, and I promise the next thing I’m making will be better for you than this!

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Tuna Risotto

I am finally getting into the swing of planning meals ahead of time and making sure that when I run to the grocery store I have a list of ingredients for 4 or 5 meals.  The first trip I took to Ralph’s (the L.A. version of Copp’s), I bought a couple of cans of tuna because it was on sale.  And frankly, even if I didn’t use it for months, at least I wouldn’t have to pay full California price for it 🙂

So, while making my most recent shopping list, I figured I’d make tuna casserole.  Then I thought, maybe I could look for something a little lighter, seeing as I’d have to eat an entire dish of cheese, cream soup and potato chips alone.  (I don’t think a can of peas really negates that calorie pile.)  So, I did some Googling.  What did I find?  Tuna risotta.  SOOOO much lighter than tuna casserole 😉  My fancy, maybe slightly more healthy version of tuna casserole!  But, the only things I needed to pick up would be some white wine and a lemon.  Score.

I was home from work at 4:30 this afternoon, so I had the time to devote to risotto 🙂  And, it’s only in the low 60s here today (it rained most of the day), so it actually feels like fall!  So I turned on my Pandora, poured a glass of wine, and enjoyed some time in the kitchen.  For starters, here’s the link to the recipe.  It’s fairly simple for risotto.  Interestingly, there wasn’t any onion in it.  I decided to just go with the flow and not add any.  As I’m sitting here eating it, I don’t think it needs it but I think it would be a fine addition for any of you out there.  I am a huge risotto fan, and I’ve got the basics down pat.  I tend to make my own broth with bouillon cubes since it’s way cheaper than buying broth each time I need it.  The flavor doesn’t seem to be affected at all.

So, I got my arborio rice nice and translucent, added 3/4 cup of my $3.99 Riesling (God bless Trader Joe’s) and went to work.  On a side note, I have the BEST risotto pan ever!  My new cookware set (ok, I got it for Christmas last year but never used it til I moved here) includes a 4 quart pan that is absolutely perfect for stuff like this.

Look at that beautiful pan!

After I finished adding the last of the broth, I threw in the lemon zest and juice (which was a nice touch!  I may have to try adding this to other risotto recipes I’ve added along the way).  And my favorite…the butter and Parmesan 🙂  I got a brick of aged Parmesan at Trader Joe’s this weekend.  Honestly, I’ll use a bag of shredded parmesan if I have to but there is no good excuse not to use “fresh” stuff  if it’s available.  That’s my word of wisdom to you all!  (Oh, and then you can eat the leftovers when you need a nice salty snack.  After spending two weeks in the Med this summer, I’ve become addicted to a really good parmesan reggiano.  Hurray antipasto!)

The finished product. The spinach would definitely add some nice color!

Also, there was no spinach in my dinner tonight…oops.  I love the stuff, which explains why the large container I had on Saturday night was gone by yesterday thanks to some monster salads I’ve eaten lately.  Oh well.  I’ll definitely add some next time I make this recipe, I think it will be a nice touch.

The final verdict?  This was delicious!  Definitely perfect for a main dish.  I’m sure peas would be a good substitute for the spinach, if you’d prefer that.  And again, this was a pretty easy risotto recipe (some people make theirs so complicated), so it would be easy enough for a first-timer 🙂

I’ve got a draft saved in which I talk about some foody L.A. stuff.  Maybe this weekend I can get that up.  Enjoy the end of the work week people!

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