Spinach Risotto

This rich creamy dish is full of vegetables and can serve as a starch and vegetable exchange.

2 TBSP butter
1 TBSP extra virgin oil oil
1 medium onion
2 cloves garlic
1 cup arborio rice
4 cups vegetable stock
1 box frozen spinach
4 oz feta cheese (about 1 cup crumbled)
1 oz parmesan cheese, shredded
1 tomato, diced

Heat broth in a saucepan to a gentle boil and reduce heat to low.
Defrost spinach in microwave its package for 10 minutes. Wring out in a clean kitchen towel and add to the last cup of stock. Stir in well to break spinach up.

In a skillet over high heat, melt butter and oil and add garlic and onion. Cook about 10 minutes until browned. Add rice and gently toast.

Add 2 cups of the stock to the rice mixture, stirring constantly. Reduce heat to medium and simmer, stirring often. As the liquid evaporates, add more stock about 1/2 cup at a time, ending with the last cup of spinach stock.

Add crumbled feta, Parmesan, diced tomato and salt and pepper to taste. I put a pinch of nutmeg into any dish with greens for added warmth. Cook until all liquid dissolved.

Goodies from the Pumpkin Patch

This time of year I find myself putting pumpkin in E-V-E-R-Y-T-H-I-N-G. Seriously. Check out some of my favorites so far, more to come I'm sure. I stock up on canned solid pack pumpkin when its on sale so we have it all year, and during the fall I buy a few pie pumpkins that I mash up for immediate use. Either way, pumpkin is a great source of vitamin A, potassium and fiber...and who doesn't love that color.

Breakfast/Brunch
Pumpkin Waffles
Pumpkin Spice Muffins
Fall French Toast Bake

Lunch/Dinner
Pumpkin Polenta
Pumpkin Ancho Chili
Pumpkin Grilled Cheese (perfect kid food)
Baked Sausage Spinach and Pumpkin Ziti
Roasted Fall Veggies
Halloween Black Bean Soup

Desserts
Pumpkin Chocolate Chip Cookies

Anytime
Cranberry Walnut Pumpkin Bread
DIY: Pumpkin Pie Spice
Pumpkin Sesame Vinaigrette
Pumpkin Pie Latte Creamer
Pumpkin Mocha Almond Coffee Creamer


Looks like I better start cooking up some pumpkin desserts! Stay tuned ....

Pizza Chicken

4 chicken breasts
MDP's Italian Spice Blend
1 tsp olive oil
1 cup pizza sauce
pepperoni slices
1 cup mozzarella cheese
grated parmesan
favorite veggie toppings: peppers**, onions**, mushrooms**, olives, chopped broccoli**, tomato slices, roasted red peppers, sun-dried tomatoes, etc

** Thin sliced and precooked. I place in a glass bowl with a saucer as a lid and microwave chopped veggies about 2 minutes to soften.

Butterfly chicken breasts and pound out to make sure they are even thickness. How do I do that? Video link here :)

Drizzle olive oil over chicken breasts and toss them around to make sure they are all coated. Sprinkle both sides of the chicken with a little MDP's Italian Spice Blend. Grill chicken breasts on an outdoor grill, grill pan, or under the broiler.

Preheat broiler to low.

Place cooked chicken breasts on a baking sheet. Spread chicken with pizza sauce, then top with pepperoni slices, veggies, and parmesan and mozzarella. Broil about 5 minutes until cheese has melted and browned to your liking.

This is delicious alongside caesar or garden salad for a low carb dinner, or with a side of pasta tossed in low-fat alfredo and topped with diced tomatoes and chopped flat leaf parsley if you want to live it up a little.

Lemon Cream Cheese Icing

1 stick softened butter
1 8oz block softened cream cheese
1 tsp vanilla extract
1 tsp lemon extract
zest from 1 lemon
4-6 cups powdered sugar

In a mixing bowl, whip butter, cream cheese, and extracts at high speed. Add lemon zest and combine, and then begin to add sugar 1 cup at a time, beating well in between to incorporate until frosting reaches the desired consistency.

Rigatoni Bolognese (Meat Sauce)

1/2 box whole wheat rigatoni or ziti
2 TBSP  olive oil
bay leaf
1 medium onion, diced
2 cloves garlic, crushed and chopped
1 stalk celery, finely diced
1 large carrot, finely diced
1 lb ground meat (beef, pork, chicken, veal)
28 ounces crushed tomatoes
1/4 cup pureed pumpkin
1 tsp dried oregano
1/2 tsp dried basil
pinch allspice
salt and pepper

Cook pasta according to package directions.

In a skillet, heat oil over medium heat until it ripples. Add bay leaf, onions and garlic and saute until soft. Add celery and carrot and  cook until soft. Add meat and cook until brown throughout. Using pan lid or strainer, drain any grease and return to pan.

Add tomatoes, pumpkin, seasoning and 1/2 cup of water or stock. Bring to a boil and reduce heat to medium. Simmer 30 minutes and toss with cooked pasta. Top with grated parmesan and crushed red pepper flakes.