Parmesan-Carrot Risotto

I bought a bag of carrots a week ago and I had only used two. So I was looking for a recipe to use up some of the carrots and I stumbled upon this recipe from Martha Stewart. I have to admit I haven't cooked a lot of her recipes, mainly because I don't subscribe to her magazine and I've always thought of Martha's magazine more of a craft and decorating type. Anyway, this dish came out quite yummy, and yes, I did do a few modifications, but only to make the risotto creamier.

INGREDIENTS (serves 4)

• 4 cups reduced-sodium chicken broth
• 2 tablespoons butter
• Olive oil
• 1 medium red onion, finely chopped
• 6 medium carrots, grated (I only used 4 carrots)
• Coarse salt and ground pepper
• 1 1/4 cups long-grain white rice (I used Arborio rice; I'm not entirely sure why Martha Stewart has long-grain white rice in her recipe, though)
• 1/2 cup dry white wine
• 1/4 cup grated Parmesan
• 2 wedges of Laughing Cow Original Swiss spreadable cheese product, room temperature
• 2 tablespoons finely chopped parsley

DIRECTIONS

1. In a saucepan, bring broth to a bare simmer over medium heat.
2. In a large saucepan, melt 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in rice and coat all grains and cook 1 more minute. Add wine; cook, stirring, until absorbed, 1 to 2 minutes.
3. Add 2 cups hot broth; simmer over medium-low, stirring frequently, until mostly absorbed, 10 to 12 minutes. Continue to add broth, 1 cup at a time, stirring occasionally, until absorbed before adding more. Cook until rice is creamy and just tender, about 20 minutes (you may not need all the broth).
4. Add the two wedges of cheese product and gently stir to melt and combine with rice.
5. Remove risotto from heat. Stir in Parmesan, remaining 1 tablespoon butter, and chopped parsley and season with salt and pepper.

Shrimp Risotto

Once you've mastered a basic risotto recipe, you can start making up your kind of risotto flavors, which is what I did with this shrimp risotto. I was craving shrimp and I had 5 jumbo shrimps in the fridge so I came up with this recipe. I also used tomatoes from my garden and all the herbs were from the garden, too. If you have a garden and have a lot of herbs or veggies, risotto is a great way to use them up and flavor your stocks, too!

INGREDIENTS (serves 1 pregnant lady or 2 non-pregos)

• 1/2 cup arborio rice
• 1 shallot, peeled and diced
• 1 tablespoon olive oil
• 1 Roma tomato, diced (I used tomatoes from my garden)
• 1/4 cup white wine such as Pinot Grigio or Sauvignon Blanc
• 3 1/2 cups chicken broth, warmed
• 2 fresh sage leaves, chopped
• 2 tablespoons fresh parsley, chopped and divided
• 1 small sprig of fresh thyme
• Pinch of red pepper flakes (optional)
• 5 Jumbo shrimp, with shell on and deveined
• 1/4 tsp. lemon zest
• 1/2 cup freshly grated Parmigiano-Reggiano, plus more for passing
• 2 tablespoons butter
• Coarse salt and black pepper

DIRECTIONS

In a sauce pan heat the olive oil on medium-high heat. Add the shallots and saute for 4 minutes. Add the rice and keep sauteing 2 more minutes, until all granules are coated and lightly toasted. Add a small pinch of coarse salt and some fresh ground black pepper.

Add the wine and stir from time to time, with a wooden spoon, until almost all of wine is absorbed. Next lower heat to medium and add one ladle full of the warmed chicken stock (you want enough stock to just barely cover the rice). Then add the chopped tomatoes, sage, 1 tablespoon of parsley, the thyme sprig and the red pepper flakes, if using. Keep stirring from time to time until stock gets absorbed. Repeat the process of adding a ladle full of stock and keep stirring (I find that after 3 ladle fulls, your rice is al dente and pretty much done--this may take 20 to 30 minutes). Taste the rice for seasoning and add salt, if needed.

While your rice is cooking, bring a pot of water to a boil. Add the shrimp and cook for 2 minutes. Remove immediately and shock in cold water. Peel off the shells and remove tails and roughly chop the shrimp. Set aside. In a small sauce pan melt the 2 tablespoons of butter on low heat. Add the shrimp to the butter once it's melted and remove from heat.

By now you should have added that third ladle of stock and your rice should be al dente and quite creamy. Add 1/4 teaspoon zest of lemon and the cheese and stir in. Lastly add the shrimp with the melted butter and the remaining tablespoon of parsley. Remove risotto from heat and let stand for a couple of minutes before serving.

Serve in a large bowl with more grated Parmesan and parsley. Dont' forget to serve along with the white wine you used.

Spring Herb Risotto

My husband did an awesome job with our backyard, but I think my favorite part (besides the cob-oven) are all the herbs and fruit and vegetable plants he planted. So far, the grape vines, fig trees, citrus and persimmon trees and tomatoes still have a ways to go, but the herbs are going nuts out there. We have the most fragrant mint, gorgeous parsley and fresh oregano. The lettuces, basil, tarragon and chives are still babies, but I'm sure they'll be ready in another month or so.

Anyway, I borrowed a book from Lindsey over a year ago (I think she forgot I have it), called "A Handful of Herbs: Gardening, Cooking and Decorating." In it, it has great tips on herb gardening, and it also has some pretty good recipes. This herb risotto is right out of the book. This was probably my best risotto EVER! It was creamy, yet just slightly al dente, and the fresh herbs from my garden made such a big difference. I halved the recipe below, but it still made enough risotto for 2 to 3 people.

Happy gardening!

INGREDIENTS (serves 4 to 6)

• 1 cup fresh baby spinach, roughly chopped
• 1 1/2 cups finely chopped mixed herbs, such as chervil, chives, mint, parsley and tarragon (I used a mixture of chives, mint and parsley)
• 1/4 cup extra virgin olive oil
• 2 large shallots, finely chopped
• 2 garlic cloves, minced
• 2 small leeks, well washed, trimmed and thinly sliced
• 1 1/2 cups arborio rice
• 2/3 cup dry white wine (I used a pinot grigio)
• 1/4 cup Mascarpone cheese
• 1/2 cup freshly grated Parmesan cheese, plus extra to serve
• 5 cups vegetable stock
• kosher salt and freshly ground black pepper

DIRECTIONS

Put the 5 cups of vegetable stock in a saucepan and heat to a rolling boil (if you have any extra herbs, add them to the stock just to give it that extra herbaceous flavor) then lower heat to low to keep stock warm.

Add the oil to a large pan with high sides and heat on medium. Add the onion, garlic, leeks and a pinch of salt and slowly fry for 8 to 10 minutes. Add the rice and stir the mixture over the heat for 1 minute until all grains are coated with oil and glossy. Pour in the wine and boil until almost totally evaporated.

Now add 1 large ladle full of the warmed vegetable stock and simmer; stir until stock is absorbed before adding more stock. Repeat this process until stock has been used and rice is tender but firm (this will take anywhere from 20 to 30 minutes).

Stir in the spinach, herbs, Parmesan and Mascarpone cheese and 1/4 teaspoon freshly ground black pepper. Taste for seasoning and add more salt, if needed. Cover the pan and let stand for 5 minutes. Serve with extra Parmesan cheese.

Red Beans and Rice and Cornbread Pudding

For some reason, I'm getting some weird cravings, and I was craving red beans and rice the other day. When I was in boarding school in Florida we used to have black beans and rice or red beans and rice A LOT! It was probably a cheap way to feed hungry students.

I got this recipe from "Down Home With the Neely's" which is a semi-new cooking show on Food Network. I'm still not sure if I like it, only because the couple (the Neely's) are so freakin' lovey-dovey...Oh, and if you're a bread pudding aficionado, I think you'll like this cornbread recipe. Bon appetit!

INGREDIENTS (serves 4 to 6)

Red Beans

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 2 ribs celery, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1/2 pound smoked sausage, cut into 1/4-inch slices (I used Kielbasa)
• 1 tablespoon your favorite dry rub or seasoning salt
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper
• 2 (12-ounce) cans red beans, drained and rinsed
• 3 cups chicken stock
• 2 bay leaves

Rice

• 4 cups chicken stock
• 2 cups long-grain rice
• 1 tablespoon vegetable oil
• Pinch salt

DIRECTIONS

In a large skillet heat the vegetable oil over medium-high heat. Saute the onion, celery, green bell pepper, and garlic until tender. Add the smoked sausage, dry rub, thyme, salt and pepper. Saute for about 5 minutes then add the red beans, chicken stock and bay leaves. Let simmer uncovered on low for 1 1/2 hours. Stirring occasionally and adding water, if necessary.

While the beans are cooking add all the ingredients for the rice to a small saucepan over medium heat. Cover and let cook for 15 minutes. Once the rice is cooked, let stand for 5 minutes. Serve with the red beans.

Cornbread Pudding

• 1 (17 oz.) can whole kernel corn
• 1 (17 oz.) can cream style corn
• 1 stick butter, melted and cooled
• 1 (8 oz.) pkg. sour cream
• 2 eggs, beaten
• 1 pkg. Jiffy corn muffin mix

DIRECTIONS

Beat eggs. Add melted, cooled butter, sour cream, whole and creamed corn, and Jiffy mix and mix well to combine. Put into 2 1/2 quart casserole. Bake about 1 hour at 350 degrees.

Paella

For my sister-in-law's baby shower, we had paella as the main dish. We hired my friend’s dad to come over and cook this very flavorful and fragrant rice dish in a huge paellera. Anyway, a few secrets we learned from watching him cook it outside were: he used Uncle Ben's rice and he also used Goya Sazon con Azafran instead of pure saffron. This is definitely not an authentic Spanish paella recipe, but it's so tasty. I bet you can probably feed up to 10 people with this recipe; I would suggest you use a very large paellera or skillet to cook it in. The trick to paella is you want everything to cook evenly and in an even layer. Maja!

INGREDIENTS

• ¼ cup of extra virgin olive oil
• 1/2 lb. of pork shoulder or butt, cut into bite-sized pieces, and seasoned with salt & pepper
• 2 medium-sized boneless and skinless chicken breasts, cut into bite-sized pieces, and seasoned with salt & pepper
• 1 medium-sized links of hot or sweet Italian sausage or chorizo (remove casings and slice into bite-sized pieces)
• 8 large raw shrimp (deveined and peeled)
• 8 large raw clams (scrubbed)
• 8 large raw muscles (scrubbed and de-bearded)
• 1 large onion diced
• 12 cloves of garlic finely chopped (you can half this if 12 cloves is too much for you)
• 1 can (14 oz) diced tomatoes
• ¾ cup of frozen sweet peas
• 2 cups of hot water
• 2 cups low-sodium chicken broth
• 2 cups UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice
• salt (Kosher or sea salt preferable)
• 2 packets of Goya Brand Sazon Con Azafran (found in most large supermarkets with ethnic sections or Mexican grocery stores)
• 1 large green or red pepper cut into thin strips
• 8 lemon wedges (for serving garnish after cooking)

DIRECTIONS

Add olive oil to paellera or large skillet and warm over medium-high heat.

Add chicken and pork pieces and cook until browned all over, but not completely cooked through (about 4 minutes total). Remove chicken and pork to a separate platter. Add the sausage and cook and brown evenly until about ¾ done – remove from skillet and place on same platter; leave poultry, pork and sausage drippings in the skillet along with the olive oil.

Reduce heat to medium. Add onions and sauté for 3-4 minutes stirring occasionally – then add garlic and sauté mixture for 2 additional minutes. In the meantime, mix the Goya Brand Sazon Con Azafran packets in 2 cups of hot water.

Add back to the skillet partially cooked chicken, pork and sausage, UNCLE BEN’S® rice, canned tomatoes, frozen peas, water with Sazon and low-sodium chicken broth. Reduce heat to low. Cover and cook for 20 minutes. If you're using a paellera, cover with a lot of foil.

After 20 minutes, check rice. Depending on the humidity, Homeland Security threat level and the alignment of stars, your rice may be still be slightly al-dente. If so, add 1/4 cup water and keep heat on low until desired doneness is achieved.

Taste for seasoning and adjust, if necessary. During last 5 to 10 minutes of cooking, gently toss in shrimp and peppers, and top with mussels and clams. Let stand covered until all liquid is absorbed and clams and muscles open up, about 5 more minutes. Remove from heat and garnish with lemon wedges and serve your guests! Don't forget the sangria.

Chicken a la Mom

I got this recipe from my mom (and she got it from some other lady), and my mom is the type that likes to use measurements such as "handful" or "a glass full" or "un poquito." So, I kind of played around with the measurements. You can use boneless chicken if you wish, however with the prices of food right now, the bone-in chicken seems to be a lot cheaper at the grocery store. I also realized that in some ways, this is sort of a chicken stroganoff recipe but without sour cream, and it goes excellent with either white rice or egg noodles. Since I totally played around with the measurements, you can probably do the same and perhaps make it better. I'm thinking of leaving out the cream of mushroom soup next time...but we'll see.

INGREDIENTS (Serves 4 Hillarys or 2 Obamas)

• 4 Chicken pieces, such as 2 thighs and 2 breasts, with skin on and bone-in
• Olive oil
• Salt and pepper
• 1 large onion, roughly chopped
• 2 cloves garlic, minced
• 1 cup sliced Baby Bella or white mushrooms
• Pinch of red pepper flakes
• 1/2 cup low sodium chicken broth or water
• 1 can Campbell's Cream of Mushroom Soup (you can use low-sodium)
• 1 (8 oz.) Philadelphia Cream Cheese, softened
• 1 cup heavy cream
• Two big handfuls of baby spinach

DIRECTIONS

First, clean chicken pieces with cold running water and pat dry. Season with salt and pepper. Set aside.

In a blender, add the cream of mushroom soup and softened cream cheese and a little water. Blend for 1 minute until it reaches a smooth consistency. Set aside.

In a large saute pan, heat 1 tablespoon olive oil on medium high. Add the chicken pieces and sear for 2 to 3 minutes on each side, until they are a nice brown all over. Remove with tongs and set aside. Do not clean pan.

In the same pan, add the onion and saute for 1 minute. Add the mushrooms and saute and additional minute. Add the garlic and red pepper flakes and saute until garlic is fragrant, about 30 seconds. Season with salt and pepper.

Add 1/2 cup chicken broth or water to pan to deglaze and scrape the brown bits from bottom of pan. Add the blended mixture of cream cheese and cream of mushroom soup, then add the heavy cream and stir to combine.

Place the sauteed chicken pieces in sauce and bring to a bubble. Lower to a simmer and cover pan. Let this simmer about 30 to 35 minutes, or until chicken is cooked through. About 10 minutes before serving, add the spinach and let it wilt. Serve over steamed white rice, or with egg noodles.

Ahi Poke Sushi

Out of desperation, I went to Bristol Farms in La Jolla (probably the most expensive grocery store in San Diego) because they're the only store that I know of that sells fresh ahi poke by the pound! I only purchased a quarter pound since it runs @ $12.99 a pound. Yikes! Anyhoo, I created this ahi sushi roll with soy wraps instead of regular nori (seaweed). It was quite yummy. I used leftover jasmine rice since it tends to get stickier the next day. I'm no Masuhara Morimoto, but I did feel like an Iron Chef.

INGREDIENTS (makes 2 rolls)

• 1/4 lb. Ahi poke, divided
• About 2/3 to 1 cup sushi or jasmine rice, cooked
• Soy Wraps or Nori
• About 4 to 6 julienned strips of cucumber
• Avocado (optional)
• Equipment: sushi mat, plastic wrap

DIRECTIONS

1. Take one half of the poke and finely chop it with your chef's knife and get your aggression out.
2. Cover your sushi mat with plastic wrap.
3. Place a sheet of soy wrap (or nori if you prefer) on the plastic wrap and spread 1/2 cup of sushi rice on top.
4. Wet your fingers with water and spread the rice over the wrap with your hands, leaving a ½ inch strip of soy wrap uncovered at the bottom.
5. Place your desired fillings along this strip of uncovered soy sheet on the edge closest to you. I placed strips of cucumber, avocado, and some of the minced ahi poke.
6. Using the rolling mat, begin to tightly roll the sushi. Start at the side nearest to you, and roll away from you. Make sure you don’t roll the rolling mat into your sushi!
7. When the sushi is completely rolled, use the rolling mat to squeeze the sushi so it does not unroll when you are trying to cut it.
8. Cut into 6 or 8 pieces. Place sushi, rice side up on a platter and top with remaining ahi poke.

If you're a visual person like I am, you can view the step-by-step pictures here: Sushi Day.

Black Beans and Rice

Since my hubby is on travel doing his training, I haven't been cooking much. I had forgotten what a hassle it is to cook just for one. I figured it's just easier to order take out than to cook for myself, but it isn't too healthy eating out all the time. So I'm saying "no" to the taco joints and sushi places and I'll start cooking for myself. I started with the simplest (and the tastiest) dish, black beans and rice. You can make this meal completely vegetarian by substituting the chicken stock with vegetable broth. Mmm, and a side of tostones would make this the perfect dish!

INGREDIENTS (serves 4, but you can save left overs for the next day and make burritos)

• 2 tablespoons olive oil
• 1/2 cup chopped onions
• 1/4 cup chopped green peppers (I used red)
• 2 cloves of minced garlic
• 1 Roma tomato, diced
• 1 (15oz) can black beans(undrained)
• 3/4 cup low sodium chicken stock or broth
• 1 teaspoon oregano
• Pinch of brown sugar
• 1 package sazon Goya (without annato *see note)
• 1 tablespoon chopped cilantro
• 2 cups cooked white rice, preferably Mahatma rice

DIRECTIONS

Heat oil in a medium sauce pan and sauté onion for 5 minutes. Add green pepper, chopped tomato and garlic and saute until tender, about 4-5 more minutes.

Add in the remaining ingredients, except cooked rice, and stir until boiling. Reduce heat and simmer until sauce is reduced, about 12 - 15 minutes. Add the cilantro during the last minute of cooking.

Mash a few of the beans with the back of a spoon to thicken the sauce a little more. Serve black beans over white rice, or serve it as we like it in Latin America by mixing the black beans and rice all together like a happy family.

Note: if you do not have Sazòn Goya an appropriate substitute would be ground cumin, chicken bouillon, and garlic salt to taste.

Basil Fried Rice

I was craving Thai food today and I was not disappointed. I usually go to Thai Chada down the street from my work or to Spices Thai restaurant. Both are really good Thai places here in San Diego, but nothing will ever compare to Basil, which was my favorite restaurant back in Boston. I'm not sure if it still exists, but their basil fried rice was my absolute fav! Here's a simple yet delicious recipe for basil fried rice. This is a great dish to make with your leftover cooked white rice. Try to use Thai basil for this dish, if you can.

INGREDIENTS (serves 2)

• 2 tablespoons vegetable oil
• 1 large garlic clove, minced
• 1 green onion (both the green and white part), thinly sliced
• 2 cups cooked white rice
• 2 eggs, lightly beaten
• 1/2 cup fresh Thai basil leaves, thinly sliced
• 2 tablespoons soy sauce
• salt and pepper

DIRECTIONS

1. In a large non-stick frying pan, heat oil over medium-high heat.
2. When the oil is hot, add in the garlic and green onion. Stir-fry for 30 seconds.
3. Add in the rice and stir fry for about 2 minutes. Make sure to break up any clumps of rice and that the rice is well coated in oil.
4. Push the rice to one side of the pan. Add the 2 eggs into the empty side of the pan. As the eggs cook, use your spatula to break them up into small pieces and mix the eggs with the rice.
5. Add in the basil and soy sauce. Continue to stir-fry until the basil is wilted. Add additional salt and pepper, if needed, and serve right away.

Sticky Rice With Mango

I first had sticky rice with mango at Spices Thai restaurant in San Diego. I was very pleasantly surprised. I'm not a big rice pudding type of person, but this dessert was perfect. It's not too overly sweet and the sweet, ripe mangos make a great accompaniment to this recipe. This is definitely a summer dessert when wonderful mangoes are in season.

INGREDIENTS (serves 4)

• 1 cup uncooked Jasmine Rice
• 1 can Coconut Milk
• 2/3 cup sugar
• 1/2 teaspoon salt
• 2 ripe mangoes

DIRECTIONS

1. In a medium saucepan bring 1 - 3/4 cups of water to a boil. Add the rice and briefly stir. Reduce heat to low and cover. Simmer 20 minutes or until water is just absorbed.
2. Meanwhile in a small saucepan, combine coconut milk, sugar and salt. Boil for 3 minutes, stirring frequently. Remove from heat.
3. Add the hot coconut milk sauce to the cooked rice. Stir until mixed.
4. Lightly press plastic wrap onto mixture in saucepan to cover. Let rest 30 minutes at room temperature.
5. Peel and slice the mangoes. With large spoon or ice cream scoop, spoon the sticky rice onto plates and garnish with mango slices.

Shrimp and Sausage with Saffron Rice

When I tasted this dish, it reminded me of paella. It has all the flavors and ingredients of paella, yet this is truly a super easy dish. Try to use andouille sausage because it really gives this dish a kick. Also, serve it with wedges of lime...the acidness really makes this dish pop! And don't you forget to serve the sangria!!!

INGREDIENTS (serves 4)

• 2 teaspoons olive oil
• 8 ounces andouille sausage (or kielbasa), sliced 1/4 inch thick
• 1 medium yellow onion, thinly sliced
• 1/2 cup white wine (we used champagne)
• 1 14.5-ounce can low-sodium chicken broth
• 12 saffron threads (you can find them in Trader Joe's)
• 1 cup long-grain white rice
• 3/4 pound medium shrimp, peeled and deveined
• 1/2 teaspoon kosher salt
• 1/3 cup frozen peas
• 1/2 teaspoon black pepper
• 3 sprigs fresh cilantro (optional)
• Wedges of lime

DIRECTIONS

Heat the oil in a large saucepan over medium-high heat. Add the sausage and brown on both sides, about 5 minutes total. Reduce heat to medium and add the onion. Cook, stirring occasionally, for 5 minutes. Spoon off and discard all but 1 tablespoon of the fat.

Add the wine and cook for 2 minutes. Add the broth, saffron, and rice and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Stir the shrimp and peas into the rice, cover, and cook for 5 minutes. Remove from heat. Season with the salt and pepper. Spoon onto plates and add the cilantro (if using) and wedges of lime.

Arroz Con Pollo

My mom makes the best arroz con pollo. I tried to mimic her recipe and it came out pretty good, despite the fact that she wasn’t around to supervise me—she was in Hawaii!!! You do not have to use gandules (pigeon peas) in the rice like I did, but that's how my mom usually makes this dish. You can substitute with sliced green olives, or even regular frozen peas would work (I would add them during the last 10 minutes of cooking, though).

INGREDIENTS (serves 4)

• 8 pieces of mixed chicken pieces (such as thighs, drumsticks, breast and/or wings)
• Salt and pepper to taste
• 3 tbsp. Goya Extra Virgin Olive Oil
• 2 large garlic cloves, peeled
• 1½ cups Long Grain Rice
• 1 cup onion, finely diced
• 3 cups homemade chicken stock or good quality low-sodium chicken stock
• 1 packet Sazón Goya with Azafrán
• 1 (8oz) can tomato sauce
• 1 can Goya Gandules (Pigeon peas)
• Handful of Sliced Pimientos (optional)
• 1/4 cup chopped cilantro (optional)

DIRECTIONS

1. Generously season the chicken with salt and pepper. In a large heavy pot, heat oil on medium-high. Cook the chicken, in batches if necessary, until brown on all sides. Set aside.
   
2. In the same pot, stir in garlic cloves and rice and cook for 5 to 8 minutes, until rice turns into a light golden brown. Add the diced onion and cook for 2 to 3 minutes, stirring constantly.
   
3. Stir the sazón packet and cook, stirring, for 30 seconds. Add the tomato sauce, chicken broth, and gandules and bring to a boil.
   
4. Add the chicken into the pot. Stir, cover, and reduce heat to low, and simmer for 20 - 25 minutes or until rice is tender. Stir in the chopped cilantro during the last minute of cooking, if using.
   
5. To serve, fluff rice and garnish with pimiento strips.

Garlic Prawns, Oahu Style

Well, as you know I was in Oahu last week and I totally fell in love with Romy's garlic prawns over in the North Shore. Anyhoo, my recipe is as close as I could get to the real thing, but if you're ever in Oahu I highly recommend you visit Romy's Kahuku Prawns and Shrimp and give these babies a try. They are truly out of this world!

INGREDIENTS (serves 2)

• 2 tbsp chopped garlic, divided
• 2 oz magarine (yes, margarine!)
• 1-1/2 lbs pounds prawns (about 10 to 15), unshelled (you can use extra-large shrimp if you can't find prawns)
• 1/2 tbsp coarse sea salt
• The juice of one lemon
• Steamed white rice

DIRECTIONS

In a large sauté pan over medium-high heat add the margarine and sauté half the garlic until translucent and fragrant, about 30 seconds.

Add the prawns and salt. Toss to coat the prawns with the margarine and cook for one minute. Add remaining garlic and keep tossing just until the prawns are pink, approximately 4 more minutes. Add the lemon juice. Give it one more toss and remove from heat.

Arrange the prawns on top of steamed, white rice, top with the margarine, toasted garlic and lemon juice left in pan. Serve with a side of Soy-chili sauce.

CHILI SAUCE

• 1/4 cup vegetable oil
• 1 tablespoon red chili sauce
• 1 tablespoon soy sauce

Whisk all ingredients together and serve.

Herb Risotto

I made this risotto recipe for our Lamb Night semi-cooking club meeting last Saturday and I have to tell you, the risotto was fabulous. Yes, it requires a lot of ingredients and it will take you about an hour from start to finish, but it's well worth it. Don't omit any of the herbs because they give this risotto its wonderful taste.

INGREDIENTS (serves 8)

• 3 tablespoons canola oil
• 3 tablespoons butter
• 1 cup trimmed, diced fennel bulb
• 1 red bell pepper, diced
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 3 tablespoons chopped fresh mint, divided
• 3 tablespoons chopped fresh parsley, divided
• 2 tablespoons chopped fresh rosemary, divided
• 2 teaspoons grated lemon zest, divided
• 1/2 teaspoon ground coriander
• 1 1/2 cups uncooked Arborio rice
• 1/2 cup dry white wine
• 3 1/2 cups chicken stock
• salt and pepper to taste
• 1 1/2 tablespoons fresh lemon juice
• 1/3 cup grated Parmesan cheese

DIRECTIONS

1. Heat oil and butter in a medium heavy saucepan over medium heat. Add fennel, bell pepper, onion, garlic, 1 1/2 tablespoons mint, 1 1/2 tablespoons parsley, 1 tablespoon rosemary and 1 teaspoon lemon zest. Saute, stirring, until vegetables are slightly softened (about 2 to 3 minutes).
2. Stir in coriander and rice and saute, stirring, until rice grains are oil-coated (about 3 minutes). Pour in wine and stock and reduce heat to medium low. Simmer uncovered for 25 to 30 minutes, or until liquid is almost absorbed and rice is tender but firm. (Note: Stir once or twice while simmering.)
3. Remove pan from heat and season with salt and pepper to taste. Stir in remaining mint, parsley, rosemary and lemon zest, then add lemon juice and cheese. Cover saucepan with waxed paper and let stand 8 to 10 minutes before serving.

Easy Risotto

If you love foods that are hot and creamy, then you will love risotto. I had my first experience with this heavenly delight almost 5 years ago at the Blue Cat Cafe in Boston. And, if you're like me, I have been afraid to make it because the recipe seems like such a laborious job. Little did I know that it's actually an easy recipe and the key to a perfect risotto and adding laddles of "hot" broth and to keep on stirring it. I made the following recipe I got from the Naked Chef . You will need:

• Approximately 2 pints stock (chicken, fish or vegetable as appropriate)
• 1 tablespoon olive oil
• 3 shallots or 2 medium onions finely chopped
• 2 cloves garlic, finely chopped
• 1/2 head celery, finely chopped
• 14 ounces arborio rice
• Sea salt and freshly ground black pepper
• 2 wine glasses dry white vermouth or dry white wine
• 2 1/2 ounces butter
• 3 1/2 ounces freshly grated Parmesan

Stage 1. Heat stock. In a separate pan heat the olive oil, add the shallots or onion, garlic and celery and slowly fry for about 3 minutes. When the vegetables have softened, add the rice, season with salt and pepper and turn up the heat. Stage 2. The rice will now begin to fry, so keep stirring it. After a minute it will look slightly translucent having absorbed all the flavors from the vegetables. Add the vermouth or wine and keep stirring -- it will smell fantastic as it sizzles around the rice. Any harsh alcohol flavors will evaporate and leave the rice with a tasty essence. Stage 3. Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a highish simmer so the rice doesn't cook too quickly on the outside. Keep adding ladles of stock, stirring and allowing each ladle of liquid to be absorbed before adding the next. This will take around 15 minutes. Taste the rice -- is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don't forget to carefully check the seasoning. Stage 4. Remove from the heat and add the butter and Parmesan, if using. Stir gently. Place lid on pan and allow to sit for 2 to 3 minutes. This is the most important part of making the risotto as this is when it becomes outrageously creamy and oozy like it should be. Eat as soon as possible while the risotto retains its perfect texture.