Sausage, Mushroom and Pea Risotto

INGREDIENTS

1/2 – 1 lb sausages

3/4 c arborio rice

1 1/2 tbsp olive oil

1/2 c white wine

4 c chicken broth, warmed

1 c Button or Cremini mushrooms, sliced

1/2 c peas, thawed

Grated parmesan

Salt + pepper to taste

Directions:

* Heat 1/2 tbsp olive oil in skillet. Remove casings from sausages and saute, breaking the meat up with a spoon until the crumbles are brown.
* In a saucepan, add rice to the remaining oil over medium-low heat. Stir to coat. Add white wine and stir until absorbed.
* Warm chicken broth in a separate saucepan and saute slice mushrooms in another pan.
* Add broth to the rice a ladleful at a time (stirring after each addition) until absorbed and cook until the risotto tastes creamy but still firm, about 20 minutes. Add sauteed sliced mushrooms.
* Add sausage, peas, grated Parmesan, salt and pepper. Cook until heated through.
* Serve warm!

Pineapple Fried Rice

* 1 (8 ounce) can crushed pineapple with juice
* 4 cups water
* 2 cups white rice
* 1 tablespoon peanut or walnut oil
* 2 eggs, beaten
* 1/2 teaspoon sesame oil
* 1 (12 ounce) package tofu, diced
* 3/4 cup chopped mushrooms
* 3 tablespoons soy sauce
* 3 green onions, thinly sliced
* 1 cup diced carrots

DIRECTIONS

1. Open can of crushed pineapple and drain juice into a cup.
2. In a medium saucepan, combine the liquid from the can of crushed pineapple with 3 cups water, bring to a boil. Add rice. Bring mixture to boil. Cover and reduce heat to simmer. Cook 25 to 30 minutes or until rice is tender.
3. In a non-stick wok heat the 1 tablespoon walnut or peanut oil. Add the eggs and cook without stirring, until set. Slide eggs out of the wok to a plate - cut into short, narrow strips. In the same wok, heat the sesame oil and stir fry the tofu with the mushrooms, soy sauce, green onions, and carrots for about 4 minutes. Stir in cooked rice, pineapple, and egg strips. Heat until everything is heated through.

Jambalaya

* 2 tablespoons olive oil
* 1 cup frozen chopped onion
* 1 cup frozen chopped green bell pepper
* ½ pound turkey kielbasa, cut in half, then sliced
* ½ pound fresh chicken breast tenders, snipped into 1-inch pieces with scissors
* 1 (14 ½-ounce) can diced tomatoes with jalapenos
* ½ cup water
* 1 cup raw instant brown rice
* ½ teaspoon salt
* ½ pound medium shrimp, peeled and deveined


In a large skillet over medium-high heat, heat the oil. Add the onion and peppers and cook until softened, about 5 minutes.
Add the kielbasa and chicken, and cook, stirring frequently, until the chicken is no longer pink, about 3 minutes.
Add tomatoes, water, rice, and salt, stirring well to mix. Bring to a boil; reduce heat to low; cover and simmer for 5 minutes.
Stir in shrimp; cover and continue to simmer for 5 minutes, until shrimp are pink and rice is tender.

Mushroom Casserole Recipe

I totally pinched this from another website... I don't have the link, but I think if you google 101 Cookbooks you may find it.

• 1/2 pound (8 ounces) brown mushrooms, cleaned and chopped
• 1 large onion, well chopped
• 3 cloves garlic, finely chopped
• 3 cups cooked brown rice, room temperature
• 2 large eggs
• 1 cup cottage cheese
• 1/2 cup sour cream
• 1/2 teaspoon fine grain sea salt
• 1/3 cup freshly grated Parmesan cheese
• a bit of fresh tarragon, chopped

Preheat oven to 350F degrees. Rub a medium-large baking dish with a bit of olive oil or butter and set aside. The pan I use is slightly smaller than a classic 9x13 baking dish - just grab for something in this ballpark.

In a large skillet over medium-high heat saute the mushrooms in a glug of olive oil sprinkled with a couple pinches of salt. Stir every minute or so until the mushrooms have released their liquid and have browned a bit. Add the onions and cook for another 4 or 5 minutes or until they are translucent. Stir in the garlic, cook for another minute and remove from heat. Add the rice to the skillet and stir until combined.

In a medium bowl whisk together the eggs, cottage cheese, sour cream, and salt.

Combine the rice mixture and cottage cheese mixture in a large bowl, stir until well combined and then turn out into your prepared baking dish. Sprinkle with 2/3 of the Parmesan cheese, cover with foil and place in oven for 30 minutes. Remove foil and bake for another 20 or 30 minutes more or hot throughout and golden along the edges. Sprinkle with the chopped tarragon, and the remaining Parmesan and enjoy.

Serves about 8.

Beef & Broccoli Stir Fry

INGREDIENTS
Sauce:
1/2 cup beef broth
2 tablespoons rice wine vinegar
1 tablespoon cornstarch
1 tablespoon soy sauce
1 teaspoon sugar

2 tablespoons oil
2 cups fresh broccoli florets
1 cup fresh pea pods
1 red bell pepper, cut into strips
1 small onion, sliced
2 tablespoons rice wine vinegar
1 pound boneless top round or sirloin steak, slightly frozen, cut into thin strips
1 garlic clove, minced
Hot cooked rice

DIRECTIONS
1. In small bowl, combine all sauce ingredients; mix well. Set aside.
2. In large skillet or wok, heat 1 tablespoon oil. Stir-fry broccoli, pea pods and red pepper 1 minute.
3. Add 2 tablespoons cooking wine. Cover; cook 1 to 2 minutes. Remove from pan. Heat remaining tablespoon oil; add meat and garlic. Stir-fry 5 minutes or until meat is brown. Add sauce to meat; cook 2 to 3 minutes or until thickened, stirring frequently.
4. Add vegetables; cook until thoroughly heated. Serve over cooked rice.