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I adapted a recipe for pumpkin risotto from The Silver Spoon Cookbook.

Makes 4  servings

2 cups peeled and chopped butternut squash

2 garlic cloves

1 apple peeled and chopped

5 cups vegetable broth

1 1/2 cups arborio rice

1 Tbs butter or butter substitute (I used smart balance and it was fine)

2 oz goat cheese

2 tspn olive oil

1. Melt the butter in a large pot and add the squash. Cook over medium heat for 5 minutes. Add 1/2 cup of water, crushed garlic, and salt and pepper. Cover and simmer for 15 minutes until soft, stirring occasionally.

2. While the squash is cooking bring the broth to boil in a separate pot.

3. Mash the squash in pot and add the rice. Stir to mix completely.

4. Add one ladelful of the hot broth to the pot with the rice. Stir until completely absorbed.

5. Continue adding one ladelful at a time until the risotto reaches the correct consistency.

6. When the risotto is almost fully cooked, add the chopped apple and goat cheese and season with salt and pepper.

7. Mix in the olive oil just before serving.

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I just threw together a quick wrap for dinner. It was a great combination of ingredients so I thought I would shar, although I have no picture:(

5 vegetarian “turkey” slices

1 oz brie

dijon mustard

mayo

1/2 apple, sliced

whole wheat tortilla

1. Line the tortilla with the “turkey” and space out think slices of brie.

2. Microwave for about 20 second to melt the cheese.

3. Add apple slices, a lot of mustard, and a little mayo.

4. Roll it up and eat it with the other 1/2 of the apple on the side.

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