Wild Mushroom Risotto

You may sense a recurring theme in our household meals - Mushrooms!  Yes, James and I love mushrooms but they provide an awesome substitute for meat in your dishes and taste wonderful as well.  This recipe is one that I've been adverse to try for a while now due to the high costs of morel mushrooms and saffron but this last week I just said the heck with it and tried it anyways (not to mention I still had some saffron leftover in my pantry).  When it came down to final prices it was about eight dollars per serving so it won't be in our usual weekly repertoire but definitely a great meal for special occasions.  James and I both agreed that this was the most amazing meal I've made to date! 

Serves:  6

Ingredients:
  - 1 oz dried morel mushrooms (usually come in 1/2 oz pkg at a specialty food store)
  - 1/2 lb fresh cremini mushrooms (can substitute shiitake or portobello)
  - 4 cups homemade chicken stock
  - 6 tbsp unsalted butter
  - 2 oz pancetta, diced (can substitute american bacon)
  - 1/2 cup chopped shallots (3 shallots)
  - 1 1/2 cups arborio rice (very important that you use arborio)
  - 1/2 cup dry white wine (pinot grigio, sauvignon blanc, etc)
  - 1/2 tsp saffron threads
  - 1 tsp kosher salt
  - 1/2 tsp fresh ground pepper
  - 2/3 cup grated parmesan cheese, plus extra for serving

Place the dried morels in a bowl and pour 2 cups boiling water over them.  Set aside for 30 minutes.  Scoop the morels from the water with a slotted spoon, reserving the liquid.  If some of the mushrooms are large, cut into 2 or 3 pieces. Pour the  mushroom liquid through a coffee filter or paper towel (morels can be gritty). You should have 2 cups; if not, add water to make 2 cups.  Set the mushrooms and the liquid aside separately.
  Meanwhile, remove and discard the stems of the cremini and rub any dirt off the caps with a damp paper towel.  Do not rinse them!  Slice thickly and set aside.

In a small sauce pan heat the chicken stock with the 2 cups of reserved mushroom liquid and bring to  a simmer (be careful not to boil off too much of the liquid or it won't be enough).
  In a heavy-bottomed dutch oven, melt the butter and saute the pancetta and shallots over med-low heat for 5 minutes.  Add the morels and porcini and saute for another 5 minutes.  Add the rice and stir to coat the grains with butter.  Add the wine and cook for 2 minutes.  Add 2 ladles of the chicken stock mixture to the rice plus the saffron, salt and pepper.  Stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes.

 

Continue to add the stock 2 ladles at a time, stirring every few minutes.  Each time, cook until the mixture seems a little dry before adding more of the stock mixture.  Continue until the rice is cooked through, but still al dente (not soggy) about 25-30 minutes total.  When done, the risotto should be thick and creamy and not at all dry.  Off the heat, stir in the parmesan cheese.  Serve hot in bowls with extra cheese on top!

Turkey Day . . .

This post begins a series of blogs about the different foods that we consume during the holidays.  Being the centerpiece and the alternate name for one of our nations most treasured holidays I thought it a good starting point to begin with turkey.  Most every family in the country will buy a grocery store bought turkey to cook for their Thanksgiving feast, whether it be Butterball, Tysons or some other astronomically huge food company.  I wonder, however, how we might rethink what we are thankful for during this great holiday if we knew a bit more about the food to which we are giving our thanks.
  Industrial turkey operations are abominable and contribute to our unhealthy populous.  Don't get me wrong, I'm  not a big animal right's activist but the living conditions of the turkey contribute to the unhealthiness of the meat.  Turkeys are raised on giant farms (similar to chicken farming) mostly in the midwest and the south.  They never see the outdoors in their short lifespan unless it is in the truck ride to the slaughtering plant.  They are kept by the tens of thousands in enclosed houses with no natural light, wood chips covering the floor to absorb their waste (which isn't cleaned out until the turkeys are removed to the plant, a period of 12 - 14 weeks) the ammonia fumes given off by this waste is enough to burn your eyes and throat (imagine what it's doing to the birds) they are so cramped they can't move to develop good muscle for meat and their beaks are snipped so they can no longer peck and choose what to eat but are only able to shovel mass amounts of antibiotic laden corn into their stomachs.  To increase the amount of food the turkeys eat lights are kept on 24 hours a day to keep the turkeys awake and continually eating to gain weight.  Wild turkeys eat a varied diet of bugs, grass, and seeds which give them rich flavor and varied meat (white and dark).  The mono-diet of corn that industrial birds consume gives them very little flavor so at the processing plant all the birds muscles are injected with saline solution and vegetable oil to bulk them up and add flavor.  Hence the ginormous task of the home cook to keep the turkey moist, flavorful and edible.

                              Industrial white breasted turkey house.                             

Naturally raised organic turkey farm. . . you choose what looks healthier!

   Before industrial farming, it was no culinary feat to cook a turkey - just place it in a roasting pan with some stuffing, salt and pepper and it came out wonderfully flavorful - not so with industrial turkey.
  There is the huge issue of cost, however.  I've been receiving lots of emails from my local pasture-raised organic meat coop to pre-order my turkey for the holidays.  I believed that was a great idea and I love to jump at any chance to provide good wholesome food for not just my immediate family but the extended family as well - that was until I saw the prices.  For a naturally raised no antibiotic fed turkey in Northern California it's about ten dollars a pound, that's seventy dollars for a seven pound turkey!  Knowing that my mother-in-law usually gets at least a fifteen pound turkey if not larger I understood there was no way an average American household could afford this and we certainly could not.
  Here are the alternatives I came up with:  go for a traditional old-world style Thanksgiving and negate the leftovers (after all, the pilgrims certainly weren't putting leftover bird in the fridge or freezer for black Friday) therefore we would need a much smaller bird and compensate with more side dishes.  Non-traditionally we could cook Cornish game hens or any birds that the family had recently nabbed (i.e. ducks, quail, wild turkey, etc.).  For those families that hunt this is a great alternative but for those who don't organic game hens run about $3.15 a pound and can be cooked just like a turkey but in less time!
  Looking forward to any comments from you on alternatives to the industrially produced turkey feast . . . Happy Thanksgiving!

Tropical Smoothie

I find that I've recently started wasting a lot of money at Jamba Juice.  I love that place and it is good for you but I would rather buy organic fruits and milk products and make my own at home for much less than the five plus dollars they charge you!  This is a great smoothie and works well for a morning rush out the door breakfast or a leisurely Sunday brunch with lots of breakfast goodies.

 

Serves: 2 (you can make the full recipe and freeze the extra for the next morning)
Ingredients:
  - 1/2 ripe mango
  - 1 cup pineapple (frozen or fresh)
  - 1 ripe banana
  - 1/4 cup orange juice (I like to use the Naked orange juice or you can use fresh squeezed)
  - 1/2 cup milk
  - 1/4 cup plain yogurt
  - 1 tsp to 1 tbsp good honey (add more honey if the fruit isn't quite ripe or sweet enough)
  - 1 cup of ice (if using frozen fruit use less ice)
  - Add any extra fruit you may think would be good:  berries, kiwi, papaya, etc.

Place all ingredients in a blender and blend until smooth.  Enjoy!

A Safe and Clean Household Environment

So I've been thinking about this for a while and just recently started to research it.  I constantly look at what's in my food and make sure there are no synthetic unpronounceable items in it - and if so it goes directly to the banned list of products.  Why then, have I not moved this household philosophy further?  Laziness or lack of research could be to blame but it could also be and most likely is my OCD.  I am a germ clean-freak and I bleach everything.  I like my house to smell good with scented candles when I walk in the door and I love cleaning products that make me feel like I'm killing all those microscopic germs (not to mention I love bleaching my whites and making them look like new).

  Bleach is horrible stuff, I've known that for a while.  I use it in abundance for cleaning the bathroom, kitchen, dishes and the laundry.  I've even given myself migraines (coming from the chlorine gas) for over using it but relished in the fact that I killed all those nasty viruses and germs in my house.  There's a better way, though, and it kills just as much germs, still makes the house smell clean (kills odors) and is just fine with the environment because it is a naturally occurring substance - H2O2 or commonly known as hydrogen peroxide.  It's cheaper, non-toxic and just as efficient.

  It can be bought in two strengths - the usual 3% solution at your pharmacy or a higher "food grade" strength of 35% at your local health food store or drug store.  H2O2 is much better for those people on a tight budget as well because it costs pennies on the dollar of all those pricey name brand cleaners and works just as well if not better!

Some helpful tips on how to use hydrogen peroxide:
  - Store out of sunlight and in a well marked preferably dark bottle (this helps it not revert back to oxygen gas and water)
  - Toothbrushes can be dipped in the 3% solution to de-germ and then used after well rinsed.  A solution of 1 tbsp H2O2 to 1 cup of water can be used for mouthwash and this will whiten teeth over time and kill bad bacteria (much cheaper than Listerine). 
  - Counter tops, cutting boards, sinks, door handles or any non-porous hard surface can be sprayed with equal parts 3% H2O2 to water in order to disinfect and clean.  This same solution will also help remove toilet stains and bad bacteria.
  - Just as with bleach in laundry, one cup of 3% solution to a load of whites will keep your whites white! :-)
  - Use the 3% solution to remove blood, red wine stains etc on carpet and it won't bleach the fibers.
  - Of course it always works well to disinfect cuts and bug bites!

  This blog post may not pertain to how you cook and prepare food but the object of this blog is to help you live a healthier less toxic life and this is a great step to take to save you money and help out the environment! 

Caesar Club Sandwich

This is my favorite homemade sandwich and after looking at my recipe lists I determined it was time to add more lunch recipes.  The recipe is adapted from a Barefoot Contessa recipe and one of the first things I ever cooked outside my comfort zone.  It's wonderful with some homemade chips or a hot bowl of soup.  I hope you like it!

Serves:  3
  Ingredients: 
  - 2 split (1 whole) chicken breasts, bone in, skin on
  - good olive oil
  - 4 oz thinly sliced pancetta (can substitute bacon but pancetta is tastier)
  - 1 large garlic clove
  - 2 tbsp chopped fresh flat-leaf (Italian) parsley
  - 1 1/2 tsp anchovy paste (found in the asian food aisle usually)
  - 1 tsp dijon mustard
  - 1 1/2 tbsp freshly squeezed lemon juice
  - 1/2 cup good mayonnaise (good mayonnaise should only have 3 ingredients!)
  - 1 large ciabatta bread (french bread works well too)
  - 2 oz baby arugula, washed and spun dry
  - 12 sun-dried tomatoes in oil, drained
  - 2 to 3 oz Parmesan cheese, shaved

  Preheat oven to 350 degrees.
  Place the chicken breasts on a sheet pan skin side up.  Rub the chicken with olive oil and sprinkle with salt and pepper.  Roast for 35 to 40 minutes, until cooked through.  Cool slightly, discard the skin (or feed it to the dog!) and bones, and slice the meat thickly.  Set aside.
  Meanwhile, place the pancetta on another sheet pan in a single layer.  Roast for 10 to 15 min. until crisp.  Set aside to drain on paper towels.  (This step can be done after the chicken and the same sheet pan can be used to make clean-up easier).
  Place the garlic and parsley in the bowl of a food processor (or a blender) and process until minced.  Add the anchovy paste, mustard, lemon juice, and mayo and process again until smooth dressing like consistency.  (Refrigerate dressing if not using immediately - this part could be doubled or tripled and the extra dressing stored in the fridge for later)!
  Slice the bread in half horizontally and separate the top from the bottom.  Toast the bread in the oven, cut side up for 5 to 7 minutes.  Cool slightly.  Spread the cut sides of each piece with Caesar dressing.  Place half the arugula on the bottom piece of bread and then layer in order:  sun-dried tomato, shaved Parmesan, crispy pancetta, and sliced chicken.  Sprinkle with salt and pepper and finish with another layer of arugula.  Place the top slice of ciabatta on top and cut in thirds crosswise.  Serve at room temp.

Spaghetti Squash with Mushroom Meat Marinara

This is a recipe that I've refined over the years and I started fixing spaghetti squash thanks to my longtime friend's mom who made it for me years ago.  Spaghetti squash is a wonderful way to mix-up your usual Italian dinners the flesh looks just like spaghetti when cooked but has a great crunch as well!

Serves: 4-6

Ingredients:
  - 1 large Spaghetti Squash
  - 2 tbsp Olive Oil
  - 1 lb of Grass-fed Ground Beef (can substitute Italian sausage spicy/mild for more flavor)
  - 1 medium Zucchini, chopped
  - 1 large Yellow Onion, chopped
  - 1 large Red Bell Pepper, chopped
  - 6 cloves of Garlic, minced
  - 2 large Portobello Mushrooms, chopped
  - 2 tbsp Italian Seasoning
  - 1 tbsp Salt
  - 3/4 tbsp Ground Pepper
  - 1 1/2 tbsp Red Wine Vinegar
  - 1 14.5 oz. can Diced Tomatoes
  - 1 1/2 cans of Tomato Sauce
  - 1 tbsp Butter
  - 1 cup shredded Mozzarella or Mozzarella and Pecorino Romano mix

In a large stock pot bring enough water to boil to submerge the spaghetti squash.  Using a fork puncture the washed spaghetti squash on all sides in order to let steam escape.  Place the squash in the boiling water and boil for 45 minutes, making sure to turn the squash so it gets cooked on all sides - the squash will float.

   Meanwhile heat a large skillet to medium-high heat with the olive oil.  Add the onions, garlic and beef into the skillet and cook until onions start to become soft and the beef browned - about 5 minutes.  Add the peppers, zucchini, salt, pepper, and seasoning - cook until the peppers and squash begin to soften - about 5 minutes more.  Add the mushrooms and cook another 5 minutes.  Add the tomatoes and vinegar, bring to a simmer and simmer for 10 minutes.  Taste for seasoning, add more salt or italian seasoning if needed.  Sauce will be thin at this point, let it simmer on the stove until the flavors are well mixed and the sauce is the thickness that you desire - up to an hour.  (This will make much more sauce than you need, this is a good time to stock your freezer with an extra meal's worth of marinara sauce).

   After the squash is boiling for 30 minutes preheat the oven to 350 degrees.  Drain the squash when it is done boiling and place it on a cutting board, using a sharp knife cut the squash in half and remove the pulp and seeds (like any melon or squash) place the cleaned halves on a cookie sheet cut-side up.  Using a fork, test the squash for doneness - the meat should start to come off in spaghetti-like pieces but it should still be pretty tough at this stage).  Spread a 1/2 tbsp of butter on the meat of each half of the squash and place the cookie sheet in the oven for 30 minutes, after 30 minutes the meat should separate easily from the skin and come off in pasta like strings.  If it is still a little difficult to remove the meat from the skin bake for another 15 minutes.

At this stage there are two ways to proceed, either remove all the meat from the squash and serve like you would any normal pasta or use the squash skin as the vessel for serving.  If choosing the second method, place the desired amount of marinara sauce in each half of the squash, cover with half the cheese and place back in the oven for 5 minutes or until the cheese is melted.  Remove the squash and slice each half into subsequent halves and serve!