Actually, not pizza. Risotto. I made this tonight–it was yummy!
We’ve had oodles of food since Christmas that I’ve been dying to share with you, but haven’t. This post was actually set to go up shortly after New Year’s, so this risotto recipe is (still yummy but) old news. Here are some we’ve tried that have been bit hits with the family recently. Most of them are my own (I twist and re-vamp several versions of old recipes with new ingredients until I find something I like), but those that aren’t are noted so.
And in case you can’t tell, I like my soups, stews and one-dish meals in the winter, thankyouverymuch.
Wild Rice Soup for a Slow Cooker
4 c. cooked wild rice
1 onion, diced
2 cloves garlic, minced
3 ribs celery, chopped
1 c. shredded carrot
4 cans (or 48 oz) chicken broth
1/2 T. basil
1/2 tsp. thyme
1 c. cubed cooked chicken
1 can 2% evaporated milk
2 T. cornstarch
1 can cheddar cheese soup
Prepare the wild rice according to package directions. Sautee the onion, garlic, celery and carrot in 2 T. olive oil until soft (5-10 minutes). Stir the cornstarch into the evaporated milk. Combine all ingredients in the slow cooker. Cook on high for 2-3 hours or low for 3-5. Super yummy and much less fatty than other versions!
1 lb. hamburger (we get the leanest we can)
1 med. onion
2 cloves minced garlic
1 can chili beans
1 can dark red kidney beans
1 c. frozen corn
1/3 c. honey
3 T. chili powder (or to taste)
28 oz can (or two 15 oz cans) diced tomatoes (Muir Glen fire roasted are AWESOME)
1/2 tsp. cumin
1/4 tsp. coriander
salt and pepper to taste
Light Sour Cream
Brown the onions, garlic and hamburger. Add the rest of the ingredients (except toppings) and simmer for 45 min. to 1 hour. Top with some shredded cheddar, a dollop of sour cream and some corn chips–OH MY. So good.
Lentil Chili Soup in the 7th Edition The New American Heart Association Cookbook
1 tsp. vegetable oil
2 med onions, chopped
3 med garlic cloves, minced
1 med green bell pepper, finely chopped
3 1/2 c. chicken broth
1 1/2 c. light beer or water (we used water)
1 1/4 c. water
1 1/2 c. dried lentils, sorted and rinsed
6 oz can tomato paste
2 1/2 to 3 T chili powder
1/2 T cumin
1 tsp. salt-free all-purpose seasoning (we used Mrs. Dash Garlic & Herb)
1 tsp. sugar
1/4 tsp. cayenne
1/2 c. grated cheddar cheese
3 or 4 medium green onions, thinly sliced
Heat a heavy stockpot over med-high heat. Pour oil into pot and swirl to coat bottom. Cook the onions, pepper, and garlic for 10 minutes, stirring frequently.
Stir in the broth, beer, 1 1/4 cups water, lentils, tomato paste, chili powder, cumin, all-purpose seasoning, sugar, and cayenne. Increase heat to high and bring to a boil. Reduce heat and simmer, partially covered for 35-40 minutes, or until lentils are tender, stirring occasionally. Add water as necessary.
Ladle into bowls. Sprinkle with cheddar and green onions (and a dollop of light sour cream, if you’re me).
This was surprisingly, fantastically yummy. Even Husband, who doesn’t care for beans or lentils, liked it.
And now, I am very, very fat. 🙂