A Peek in My Cart – December 28 – January 3

It’s a week full of friends – from around the world!

Monday – Salmon risotto

This is the first recipe that I try from a free email recipe service called Can I Get the Recipe.

Goat Cheese and Salmon Risotto

Extra virgin olive oil

½ onion, chopped

4 button mushrooms, chopped

A pinch of salt

Freshly ground pepper

2 teaspoons dried dill

1 cup Arborio rice

1 cup white wine

2 – 3 cups vegetable or chicken stock

2 cups frozen green peas

1.5 – 2 cups canned salmon (or cooked salmon)

½ cup grated parmesan cheese

½ cup goat cheese

1. In a large, heavy-bottomed pot, over medium-low heat, slowly sauté the onions in olive oil until very tender.
2.  Add salt, pepper, dill and mushrooms. Turn up the heat and sauté for a few minutes until the mushrooms release their moisture. 
3. Add Arborio rice and cook for 1 – 2 minutes, stirring well to cover the grains in the oil. 
4. Add enough stock to cover the rice. Bring to a boil, then reduce to a simmer over medium heat. Cook, stirring often. Add more stock and the wine a little at a time to keep the rice just covered. Cook until the rice is tender and the liquid is absorbed. 
5. Add the peas and salmon and stir to mix. Cook just until the peas and salmon are warmed through. 
6. Serve the risotto into individual bowls. Top each with a generous sprinkle of parmesan and a generous dollop of goat cheese. Stir to melt the cheese throughout the risotto.   

Tuesday – Salmon risotto

The recipe yesterday made enough for tonight too.

 

Wednesday – Cereal and an orange

I took the time to make spaghetti sauce from scratch tonight in preparation for tomorrow. After a workout and visit with friends, I just grabbed a bowl of cereal and a piece of fruit for dinner tonight.

 

Thursday – Spaghetti with home-made sauce, garlic bread and salad

I’m feeding a bunch of friends before we go out for New Years. So I keep it simple and hearty.

J-K’s Spaghetti Sauce

This is my version of my Mum’s sauce. The longer and slower you cook it, the better the flavour.  I usually make it the day before I plan to eat it – letting it cook slowly for 3 or more hours. This sauce is also excellent for lasagne, but you will want to add a little more water to the sauce to thin it out.

Serves: 5 or more

Time: several hours

Olive oil

1 pound ground bison

1 large onion, finely chopped

1 – 2 cloves garlic, minced

2 green bell peppers, chopped

1 can diced tomatoes (or equivalent of fresh tomatoes)

1 can tomato paste

1 teaspoon sugar

2 tablespoons dried oregano

1.5 tablespoons dried basil

1.5 tablespoons chilli powder

3 bay leaves

Salt & pepper

1. In a large heavy-bottomed pot, heat olive oil over low-medium heat. Slowly sauté the onions until transparent.
2. Increase the heat to medium-high and add the garlic and bison. Brown the bison, adding the green peppers part-way through browning.
3. Add the tomatoes. If using canned tomatoes, fill the can ¾ full of water and add to the pot. Add sugar, herbs, chilli powder, salt & pepper. Lower the heat to low and cook, uncovered, for several hours. Stir occasionally to ensure that the sauce isn’t burning on the bottom of the pot.

Friday – Korean

We’re out for dinner with friends.

Saturday -  Toast and a banana

I’ve come down with the flu.  Simple toast and a banana are all that I want.

Sunday – Toast and a banana

Same as yesterday.