Parmesan Risotto

I have made this dish twice now when I have guests over, and it was a hit both times. Since a lot of the flavor comes from the wine and parmesan cheese, I definitely recommend using good quality ingredients (i.e. Parmigiano Reggiano).

Serves 4

6 to 8 cups low-sodium chicken broth
3 tablespoons olive oil
1/2 cup finely chopped shallots, (about 2)
1 cup Arborio or Carnaroli rice
1/2 cup dry white wine
4 to 6 tablespoons unsalted butter
1/2 cup grated Parmesan cheese, plus extra for grating or shaving
1/4 cup chopped fresh flat-leaf parsley
Salt and freshly ground black pepper

Heat stock in saucepan over medium heat; keep at a low simmer. Heat olive oil in a heavy-bottomed saucepan over medium heat. Add shallots to oil, and cook, stirring, until translucent. Add rice, and cook, stirring, until rice begins to make a clicking sound like glass beads, 3 to 4 minutes.

Add wine to rice mixture. Cook, stirring, until wine is absorbed by rice.

Using a ladle, add 3/4 cup hot stock to rice. Using a wooden spoon, stir rice constantly, at a moderate speed. When rice mixture is just thick enough to leave a clear wake behind the spoon, add another 3/4 cup stock.

Continue adding stock 3/4 cup at a time and stirring constantly until rice is mostly translucent but still opaque in the center. Rice should be al dente but not crunchy. As rice nears doneness, watch carefully and add smaller amounts of liquid to make sure it does not overcook. The final mixture should be thick enough that grains of rice are suspended in liquid the consistency of heavy cream. It will thicken slightly when removed from heat.

Remove from heat. Stir in butter, Parmesan cheese, and parsley; season with salt and pepper. Divide the mixture among four shallow bowls, mounding risotto in the center, and grate or shave additional Parmesan over risotto. Serve immediately.

Source: Martha Stewart

Parmesan Crisps

Great over salads for a beautiful presentation. You can also make the crisps a day ahead and keep them at room temperature wrapped in plastic.



Recipe 1 - Skillet:
Makes 5 crisps

2 1/2 cups freshly grated Parmesan

Heat an 8-inch nonstick skillet over medium heat. Sprinkle 6 tablespoons of the cheese into the pan so it forms a lace-thin layer that fills the bottom of the skillet. The cheese will bubble in the pan. When the top side of the cheese has reached a pale gold color, after 3 to 4 minutes, remove the pan from the heat and allow the cheese to firm up for 1 minute. Carefully turn the cheese over with a spatula, return to heat, and cook until cheese is golden on both sides, about 1 more minute. Remove the cracker and drain it on paper towels to absorb any excess fat. Wipe the skillet clean with paper towels and repeat the process 5 more times with the remaining cheese.

Source: Michael Chiarello - Food Network



Recipe 2 - Oven:
Makes 8 - 10 crisps

1/2 cup grated Parmesan

Preheat oven to 400 degrees F.

Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2-inch apart.

Bake for 3 to 5 minutes or until golden and crisp. Cool.

Source: Giada de Laurentiis - Food Network

Baked Potato Chips

Made these tonight along with cheesesteaks. Next time I will skip the cayenne pepper and add garlic. Too spicy; took away from the flavor of the chip. I cut the potatoes with my food processor and the were the perfect thickness.

Prep Time: 10 mins Total Time: 40 mins
Serves: 4

Cooking spray
2 pounds russet potatoes, cut into 1/4-inch-thick slices
3 T olive oil
Coarse salt
Pinch cayenne pepper
Freshly ground black pepper

Preheat oven to 400 degrees. Lightly coat 2 rimmed baking sheets with cooking spray; set aside. Put potatoes, oil, 1 tablespoon salt, and the cayenne pepper in a large bowl; season with pepper. Toss to combine.

Arrange potato slices on prepared baking sheets, spacing them 1/4 inch apart. Bake, rotating halfway through, unti potatoes are crisp and golden brown, about 30 minutes. Spread out potatoes on parchment paper; let dry 5 minutes. Sprinkle with salt, if desired.

Source: Martha Stewart

Brussels Sprouts with Crisp Prosciutto

Ingredients

3 cups trimmed halved Brussels sprouts (about 1 1/2 pounds)
1/4 cup chopped prosciutto (about 1 1/2 ounces)
Cooking spray
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice

Preparation

Cook Brussels sprouts in boiling water 3 minutes or until crisp-tender; drain.

Heat a large nonstick skillet over medium heat; add prosciutto. Cook 6 minutes or until crisp, stirring occasionally. Remove from pan; set aside.

Heat pan coated with cooking spray over medium-high heat. Add Brussels sprouts; sauté 3 minutes or until lightly browned. Add butter, salt, and pepper, stirring until butter melts. Remove from heat; drizzle with juice. Add prosciutto; toss to combine.

Note: Pull off any limp outer leaves, and closely trim the stem end-don't cut too much off, or the Brussels sprouts may fall apart.

Yield

6 servings (serving size: about 3/4 cup)

Nutritional Information

CALORIES 79(33% from fat); FAT 2.9g (sat 1.5g,mono 0.9g,poly 0.3g); PROTEIN 5.5g; CHOLESTEROL 9mg; CALCIUM 50mg; SODIUM 350mg; FIBER 4.3g; IRON 1.7mg; CARBOHYDRATE 10.4g

Cooking Light

Garlic Fries

Ingredients

3 pounds peeled baking potatoes, cut into 1/4-inch-thick strips
4 teaspoons vegetable oil
3/4 teaspoon salt
Cooking spray
2 tablespoons butter
8 garlic cloves, minced (about 5 teaspoons)
2 tablespoons finely chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese

Preparation

Preheat oven to 400°.

Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat.

Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.

Place butter and garlic in a large nonstick skillet; cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley, and cheese to pan; toss to coat. Serve immediately.

Yield

6 servings

Nutritional Information

CALORIES 256(27% from fat); FAT 7.7g (sat 3.3g,mono 2g,poly 2g); PROTEIN 5.9g; CHOLESTEROL 12mg; CALCIUM 55mg; SODIUM 386mg; FIBER 3.5g; IRON 1.9mg; CARBOHYDRATE 42.3g

Cooking Light

Pumpkin Risotto With Prosciutto

6 servings (serving size: 2/3 cup)

2 cups cubed peeled fresh pumpkin (1 pound)
3 cups low-salt chicken broth
Cooking spray
2 cups finely chopped onion
1 large garlic clove, minced
1 cup uncooked Arborio rice or other short-grain rice
1/4 cup dry white wine
2 tablespoons grated Romano or Parmesan cheese
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon white pepper
1 ounce very thinly sliced prosciutto, or lean ham, chopped (about 1/4 cup)

Steam pumpkin, covered, 15 minutes or until tender; set aside.

Bring broth to a simmer in a saucepan (do not boil). Keep warm over low heat.

Coat a large saucepan with cooking spray; place over medium heat until hot. Add onion and garlic; sauté 5 minutes. Add rice; sauté 1 minute. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 18 minutes total). Stir in pumpkin; cook 2 minutes or until thoroughly heated. Remove from heat; stir in cheese and remaining ingredients. Serve immediately.

CALORIES 187(11% from fat); FAT 2.3g (sat 0.8g,mono 0.8g,poly 0.3g); PROTEIN 6.3g; CHOLESTEROL 5mg; CALCIUM 50mg; SODIUM 240mg; FIBER 2g; IRON 2.6mg; CARBOHYDRATE 35.6g

Cooking Light, OCTOBER 1997

Balsamic Roasted Green Beans

Servings: 4

1 pound fresh green beans
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon kosher salt
1/2 teaspoon bottled minced garlic
1/4 teaspoon freshly ground black pepper

Preheat oven to 425 degrees. Snap off ends of beans. Place in jelly roll pan. Drizzle with olive oil and vinegar; sprinkle with salt, garlic and pepper, tossing to coat. Bake for 10 minutes , turning once.

Cauliflower Salad

Serves: 4

1 head cauliflower, steamed
1/2 cup reduced-fat sour cream
2 tablespoons grainy mustard
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
course salt and ground pepper
1 small red onion, finely chopped
2 celery stalks, thinly sliced

While cauliflower is steaming, combine sour cream, mustards, and lemon juice in a large bowl, season with salt and pepper.

Add cauliflower, onion and celery; toss to coat. Serve warm or at room temperature.

Source: Martha Stewart Everyday Foods

Green Beans with Caramelized Shallots

POINTS® Value: 1
Preparation Time: 10 min Cooking Time: 12 min
Servings: 4

1 pound green snap beans, trimmed
2 Tbsp light butter
4 medium shallot(s), thinly sliced
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 tsp lemon zest

Steam green beans until tender, about 5 minutes. Run under cold water for 30 seconds; set aside.

Melt butter in a nonstick skillet over medium heat. Add shallots and cook, stirring often, until golden brown, about 5 minutes (add a bit of water if necessary to prevent burning). Add green beans and toss until hot; season with salt and pepper, sprinkle with lemon zest and serve. Yields about 1 cup per serving.

Source: Weight Watchers Online

Sweet Potato and Squash Bake

Preparation Time: 15 min Cooking Time: 35 min
POINTS® Value: 2
Servings: 6

This sweet root-vegetable side dish is the perfect accompaniment to holiday meals.

1 sprays cooking spray
1/2 pound sweet potato(es), peeled and cut into 1-inch cubes
2 pound acorn squash, peeled and cut into 1-inch cubes
2 tsp canola oil
1 Tbsp unpacked brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg


Preheat oven to 375°F. Coat an 8-inch square pan with cooking spray.

Place sweet potatoes and squash in prepared pan. Drizzle with oil and sprinkle with sugar, cinnamon and nutmeg; toss to coat mixture well.

Bake, covered with aluminum foil, for 35 minutes, stirring occasionally. Yields about 1/2 cup per serving.

Source: Weight Watchers Online

Drunken Cabbage

Prep Time: 10 minutes Cook Time: 35 minutes
Yield: 6 to 8 servings

1/2 pound smoked bacon diced
1 onion thinly sliced
1 head red cabbage cored and sliced
2 tablespoons caraway seeds
3 tablespoons coarse mustard
12 ounces wheat beer
2 tablespoons sugar
Salt and pepper

Serving suggestions: serve this hot or cold, as a side for chicken or pork.

In a large saucepan, cook the bacon over low heat. Add the onions and sweat for 2 minutes. Add remaining ingredients and season. Cook until cabbage is tender, about 30 minutes.

Source: Michael Symon

Potato Dumplings with Goat Cheese

Prep Time: 40 minutes Cook Time: 20 minutes
Yield: 4 to 6 servings

1 1/2 pounds peeled potatoes
2 1/2 cups cooked and mashed potatoes
Salt and freshly ground black pepper
1/2 cup goat cheese
1 tablespoon honey
1 tablespoon chopped rosemary
1 tablespoon chopped chives
Peanut oil, for frying

Grate the potatoes and squeeze out liquid. Mix with mashed potatoes and season with salt and pepper. Set aside.

Mix goat cheese with honey and herbs and set aside.

Separate the potatoes into 10 mounds. Place in hand and flatten out. Put 1 teaspoon of cheese mixture in center and pinch the edge to close.

Fill a sauce pot 1/2 way with peanut oil. Heat oil to 325 degrees F and fry dumplings until golden brown. Drain on paper towels and serve.

Source: Michael Symon

"Little" Cabbage Salad

Prep Time: 15 minutes Cook Time: 25 minutes
Yield: 8 servings

2 pounds Brussels sprouts
8 ounces diced slab bacon
3 lemons, juiced
1 tablespoon grain mustard
2 tablespoons toasted caraway
Salt and pepper, to taste

Remove the core from each Brussels sprouts and separate into leaves. In a hot saute pan add your diced bacon and cook until crisp. Pour off half of your excess fat and whisk in lemon juice and mustard. Add your leaves and cook until tender. Check seasoning. Toss with caraway and serve.

Source: Michael Symon

Butternut Squash Risotto

3 tablespoons olive oil
1/4 cup minced onion
2 cups Arborio rice
4oz white wine
2 cups butternut squash, ½ inch dice
4 cups vegetable stock, simmering
3 tbl sage, chopped
4 oz butter
1 cup chevre
Salt & pepper

Heat the Calphalon One Perfect Pan over medium heat. Add the olive oil and the onion and sweat until translucent. Be careful not to brown. Add the rice and stir to coat with olive oil. Add white wine and simmer stirring continuously. When wine is completely absorbed, add butternut squash and a third of the stock and stir to absorb. Continue to simmer and stir and add remaining stock in two more batches. Continue to stir until all of the liquid is almost absorbed. Fold in sage, butter and chevre. Season to taste and serve.

Source: Michael Symon

Risotto alla Milanese

Serves: 6

1/2 teaspoon powdered saffron or 20 threads
3 tablespoons unsalted butter
2 tablespoons olive oil, plus more for drizzling
1/2 cup roughly chopped onion
2 cups Arborio rice
1/2 cup dry white wine
1/4 cup finely grated Parmesan cheese
8 cups homemade or canned low-sodium chicken stock, heated

1. Remove 1/2 cup of the heated chicken stock to a small bowl; stir in saffron, and set aside. Keep the remaining stock warm in a medium saucepan over medium-low heat.

2. Combine 2 tablespoons butter and olive oil in a large saucepan over medium heat. Add the onion and cook, stirring, until translucent, but not browned, about 5 minutes. Add the rice, and stir to coat with the butter mixture. Stir in the wine and cook, stirring continuously, until the wine evaporates, about 1 minute. Stir in the saffron broth and cook, allowing the rice to absorb it, about 2 minutes. Add the remaining broth, 1/2 cup at a time, stirring after each addition and allowing the rice to absorb after each addition before adding more. Cook until the rice is tender (but not mushy), about 20 minutes. Stir in the Parmesan, remaining tablespoon butter, and drizzle with olive oil. Serve immediately.

Cauliflower Poppers

POINTS® Value: 0
Servings: 8
Preparation Time: 10 min Cooking Time: 10 min
Level of Difficulty: Easy

1 small head cauliflower
1/2 tsp ground cumin
1/2 tsp chili powder, or more to taste
1/2 tsp table salt
1/2 tsp black pepper
1 sprays cooking spray


Preheat oven to 400°F. Cut cauliflower florets into grape-sized pieces. (There should be about 4 cups.) Place cauliflower in a medium bowl; add cumin, chili powder, salt and pepper and toss well to coat.

Coat baking sheet with cooking spray. Spread cauliflower on sheet and bake until cauliflower is tender, but not mushy, stirring halfway through, about 10 minutes. Yields about 1/2 cup per serving.

Source: Weight Watchers Online

Cheese Fries

POINTS® Value: 2
Servings: 4
Preparation Time: 10 min Cooking Time: 45 min
Level of Difficulty: Easy

1 sprays olive oil cooking spray
2 large potato(es), Idaho, peeled and cut into 1/2-inch-thick strips
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
2 oz low-fat cheddar or colby cheese, about 1/2 cup

Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.

Arrange potatoes on prepared baking sheet and season to taste with salt and pepper. Bake 20 minutes and then flip fries and cook for an additional 20 minutes untl golden brown and fork tender. Cluster potatoes together on baking sheet and sprinkle with cheese. Bake until cheese melts, about 5 minutes more.

Source: Weight Watchers Online

Creamy Coleslaw

Richly-flavored sesame oil and piquant cilantro add a distinctly Asian flavor to America's favorite side dish — lightened up.

POINTS® Value: 1
Servings: 4
Preparation Time: 10 min Cooking Time: 0 min
Level of Difficulty: Easy


3/4 pound packaged coleslaw mix (shredded cabbage and carrots)
1 medium red onion(s), thinly sliced
1/2 cup fat-free mayonnaise
1 tsp dark sesame oil
1/8 tsp table salt, or to taste
2 Tbsp cilantro, fresh, chopped
1/8 tsp black pepper, or to taste

Combine all ingredients in a large bowl and toss until thoroughly combined. Cover with plastic and refrigerate until ready to serve. Yields about 1 cup per serving.

Source: Weight Watchers Online

Risotto and Wild Mushroom Casserole

3/4-ounce dried porcini mushrooms, soaked in 1/2 cup warm water until soft
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 cups arborio rice
3 tablespoons chopped shallots
1 tablespoon minced garlic
5 to 6 cups hot chicken stock, or low-sodium chicken broth
1 1/2 teaspoons salt
1 teaspoon finely chopped fresh thyme leaves
1/2 teaspoon finely chopped fresh rosemary leaves
1/2 teaspoon plus a pinch freshly ground black pepper
2 pounds white button mushrooms, wiped clean and stems removed, coarsely chopped
1 tablespoon soy sauce
2 tablespoons chopped fresh parsley leaves
1/4 cup dry white wine
1 cup freshly grated Parmesan
2 large eggs
1 cup heavy cream

Strain the porcini mushrooms in a fine-mesh sieve and reserve the soaking liquid. Chop the mushrooms and set aside.

Heat 2 tablespoons butter with the olive oil in a large Dutch oven or sauce pan until foamy. Add the arborio rice and cook, stirring frequently, until the rice is well coated and fragrant, 1 to 2 minutes. Add 1 1/2 tablespoons shallots and 1/2 tablespoon garlic and cook, stirring, until fragrant, about 1 minute. Add the reserved porcini soaking liquid and cook until it evaporates. Reduce the heat to medium and add 2 cups chicken stock and 3/4 teaspoon salt. Cook, stirring constantly, until the broth has been absorbed. Continue to cook, adding more broth, 1/2 cup at a time, until it is absorbed and the rice is al dente, 16 to 18 minutes total cooking time. (You may not need all 6 cups of the broth.) Add the thyme, rosemary, and 1/4 teaspoon black pepper. Set aside while you prepare the mushrooms.

Heat the remaining 2 tablespoons butter in a large skillet until foamy, 1 to 2 minutes. Add the remaining 1 1/2 tablespoons shallots and the remaining 1/2 tablespoon garlic and cook until fragrant, about 1 minute. Add the white button mushrooms, 1/2 teaspoon salt and 1/4 teaspoon black pepper and cook, stirring frequently, until the mushrooms release their liquid, about 4 minutes. Add the reserved porcini mushrooms and continue to cook, stirring, for 6 minutes, or until all the liquid evaporates and the mushrooms are golden brown around the edges. Add the soy sauce and parsley and cook for 1 minute. Add the white wine and cook until evaporated, 2 minutes. Remove from the heat.

Layer half of the reserved risotto in a 9 by 9-inch casserole or baking dish and sprinkle with half of the Parmesan. Top with the mushroom mixture. Add the remaining risotto and top with the remaining Parmesan.

Preheat the oven to 350 degrees F.

In a small bowl, whisk together the eggs, cream, and the remaining 1/4 teaspoon salt and pinch of black pepper. Pour the mixture evenly over the top of the casserole and bake, uncovered, for 30 minutes or until golden brown. Remove from the oven and let stand for 5 minutes before serving.

Source: Food Network

Roasted Green Beans and Onions

Prep Time: 4 mins Total Time: 20
Serves: 4 (3/4 cup each)
WW Points: 0

1 (12 oz) package ready-to-eat trimmed fresh green beans
1 small red onion, sliced and separated into rings
4 garlic cloves, cut in half lengthwise
Olive oil-flavored cooking spray
1/2 t dried thyme
1/4 t salt
1/2 t freshly ground black pepper

Preheat over to 450 degrees. Place green beans, onion and garlic on a jelly-roll pan coated with cooking spray. Coat vegetables with cooking spray. Sprinkle thyme, salt and pepper over vegetables; toss well. Bake for 15 - 17 minutes or until tender, stirring once.

Source: Weight Watcher Magazine