Mushroom Risotto

On a whim I threw some light italian dressing in a risotto recently. It is fast becoming my favorite way to cook risotto.

Serves 4 at 260 calories per serving

Mushroom Risotto

1/4 cup sliced mushrooms — baby portabella
cooking spray
1 cup rice, short-grain — Aborio
1/4 cup light italian salad dressing
water — hot
1/4 cup heavy cream
2 tablespoons parmesan cheese
salt and pepper — to taste
3 tablespoons chopped fresh parsley

Bring a large pot of water to boil and keep warm. Cook the mushrooms in the cooking spray on stovetop a bit to brown, then add rice and cook until barely golden. Start to add water 1/2 cup at a time and add italian dressing. Let boil down stirring and continue adding hot water 1/2 cup at a time and boiling down and stirring for about 18-20 minutes.

Test to see if rice is al dente then add cream and cheese. Salt and pepper to taste. Top with parsley to serve.

Serves 4 at 260 calories per serving

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Baked Cream Spinach with Provolone

A recipe I came up with because I needed to use up some spinach and cream I had lurking in my fridge. Baked Cream Spinach with Provolone came out very tasty! You could omit the cream ( use all milk ),and make it even more healthy but I needed to use up that cream. I hate to waste.

Baked Cream Spinach with Provolone

1 each green onion — chopped
2 cloves garlic — minced
2 tablespoons all-purpose flour
cooking spray
1/2 cup heavy cream
3/4 cup skim milk
1 cup water
1 each chicken bouillon cube
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 dash nutmeg
2 ounces provolone cheese
5 cups fresh spinach — chopped
1 cup seasoned bread crumbs

Fry the green onion and garlic in cooking spray until soft. Add the flour and all liquids with the bouillon cube.

Bring liquids to a boil while stirring and cook until thick.

Add your salt, pepper, nutmeg, cheese and spinach. Stir well until cheese melts. Pllace in a casserole sprayed with cooking spray then top with the breadcrumbs. Spray the breadcrumbs well then place in a 350 degree oven about 20 minutes or until breadcrumbs are golden brown.

6 servings 205 calories each

Lemon Rosemary Focaccia Bread – 12 servings at 95 calories each

I am feeding my sourdough starter as I type because I wish to also try this focaccia with sourdough. It will take longer to rise, but since I didn’t double rise the first batch it should not be too long to try as sourdough.

The lemon needs to be removed to eat but it gave the focaccia a lovely taste.

I saw some guy on Martha Stewart doing a lemon Focaccia and have been biting at the bit to try it. His recipe was different from mine, since I am watching my diet I didn’t put as much parmesan as he did nor did I totally drench it in olive oil since I used a cooking spray. I also added a bit of wheat flour and didn’t double rise.

Today I plan on using leftovers for sandwiches, and hope to try the sourdough by tomorrow at latest.

Lemon Rosemary Focaccia Bread – 12 servings at 95 calories each

1 cup warm water
2 cups all-purpose flour
4 tablespoons whole wheat flour
1 teaspoon salt
1 package yeast — fast rising
— FOR TOPPING
1 each lemon — sliced thin
1/4 cup parmesan cheese
4 tablespoons fresh rosemary

Place all bread ingredients in your bread machine and allow the machine to mix the ingredients. Cut off machine before rise cycle.

Remove dough and spread out into a 10 inch square or circle on a cookie sheet sprayed well with olive oil spray. Place the toppings on top of the dough and spray the top with olive oil spray. Allow dough to rise about 1 hour in a warm place covered.

Bake bread in a 425 degree oven about 15 minutes and then cut into 12 wedges or squares.

Serves 12 at 95 calories each

Basil Butter And Sun Dried Tomato Sauce

Spring is trying to raise it’s head here in the mountains of VA.

This parsley is trying to come back from last year.

Since trying to cook healthy I have used this sauce with veal and
it was very good. I decided to try it with some pasta but added a bit of onion.

Basil Butter And Sun Dried Tomato Sauce

1 tablespoon butter
1 tablespoon all-purpose flour
1 cup chicken broth
1 tablespoon chopped basil — or 1 teaspoon dried
1 tablespoon sun-dried tomatoes, oil-packed — mashed

Warm butter in a small heavy saucepan over medium heat until butter melts and is foamy. Whisk in flour and cook for about two minutes until mixture is light tan. (Stir continuously — do not let mixture burn.) Add chicken stock and bring it to a slow boil, stirring until thickened. Add basil and tomato. Return to a slow boil. Serve immediately.

Comments: This sauce is excellent over chicken, veal or pork.

Source:
“Mayo Clinic’s Virtual Cookbook at http://www.mayohealth.org”