Friday, June 29, 2012

Peas In A Pod....Risotto

This is the very first time in my entire life that I have purchased fresh peas. In fact I am not a big fan of peas in general.  I pick them out of chicken pie, pass by as quickly as I can when I see them at the grocery store and have never ever cooked them for my family.  I don't even know if my kids like them.  So why did I feel compelled to buy them today at the farm.   I have no idea other than I loved the wicker basket they were being displayed in.. 
The first ten minutes of shelling my peas was kind of fun.  I thought, hmmm this is really relaxing, sitting on the deck with the sun shinning brightly,  my mocha ice coffee ready to quench my thirst and trusty Bella sleeping peacefully  at my feet.  When all of a sudden OUCH!!!  The you've got to be kidding me, this is taking way too long BUG  bit me big time.  Soon my relaxing afternoon on the deck just became a necessary boring chore,  but I dug in with both hands, killed the bug and finished the job.   Finding a recipe to highlight my tedious afternoon chore was a lot more enjoyable.
The risotto I made was inspired by Dom at Belleau Kitchen.  He made his version last week and it looked delicious. My version is a little different than Dom's.  Here's the recipe.

  This is just your basic risotto recipe.
  • 1 tablespoon butter 
  • 1 tablespoon olive oil
  • 1/2 yellow onion, chopped 
  • 2 cups Arborio rice
  • 1 cup dry white wine ( I used Pinot Grigio)
  • 5 cups chicken broth 
  • 1 cup freshly grated Parmesan
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper 
  • 2 1/2 cups fresh shelled peas, blanched for 2 minutes
  • 1/4 cup pancetta, cooked until crisp


  1.  Fry up the pancetta  over medium heat until crisp.  Remove from pan and set aside.  Heat the butter and oil together in a large skillet over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes. Add the rice and stir to coat in the oil and butter. Pour in the wine, then stir until all the liquid is absorbed. Reduce heat to low. Add 1 cup of the broth and cook until absorbed, stirring occasionally. Add the remaining broth, 1/2 cup at a time, waiting until each portion of broth is absorbed before adding the next. Continue this process until the rice is cooked al dente, about 40 minutes. Stir in the pancetta, Parmesan, salt, and pepper.  Fold in the 2 cups of the peas. Garnish with chopped flat leaf Italian parsley. Serve immediately.
Fresh shelled peas have opened up my narrow taste buds to a brand new vegetable taste sensation.   The pea risotto was creamy and the tender peas, well they were sweet and delicious. Well worth the effort.     

For a chance to win a great give away please visit Bev at  Bee Haven Acres.  You won't be disappointed.

Monday, June 18, 2012

Cheesy Buns.....Yum

My good friend Marian served up these delicious buns the other night to accompany her chicken and vegetable soup.  They were so delicious that we gobbled up the warm cheesy buns in no time at all.   Marian was kind enough to share the recipe and I whipped them up tonight for supper.  Here is the recipe.  They are super easy and soooo delicious.

Cheesy Buns

1 1/4 cup Bisquick
1/2 cup Cheese ( I used a mixed cheddar blend)
1/2 cup Water
shake in a little garlic and pepper
or garlic and herb perfect pinch

drop by heaping tablespoon ( 8 to 10 biscuits)
bake at 400 degrees for 10 minutes

melt 1/2 stick butter and add the following
1/4 tsp garlic powder
1/4 tsp salt
italian seasoning
micro for 20 secs
brush on hot biscuits

Sunday, June 3, 2012

Low Fat Lemon Blueberry Muffins...

Eating healthy is a battle that one day I intend to win.  Some small changes, more movement in the exercise department and these blueberry muffins should lead me in the right direction. 
Recipe adapted from the cookbook  Eat More of What You Love by Marlene Koch.

Dry Ingredients:
2 cups all purpose flour
1/2 tsp of salt
1 tbsp baking powder
1/2 tsp. baking soda
1/2 cup sugar
1 1/4  cup fresh blueberries

Wet ingredients:
1 egg
1/2 cup 1% milk
3 tbsp. melted butter 
1 6 oz. container low fat lemon Greek yogurt
1 tsp vanilla extract
Juice from 1 large lemon
1 tbsp. grated lemon zest

1. Pre-heat the oven to 375°F.
2. Sift together the flour, salt, baking powder and sugar. Stir in blueberries and mix well.
3. Whisk together the egg, yogurt,  melted butter,vanilla extract, lemon juice and zest in a mixing bowl.
4. Stir the wet ingredients into the dry ingredients and mix well. Spoon into 12 muffin. cups
5. Bake for 20 - 25 minutes or until golden brown on the top.
6. Test with a skewer, if the skewer comes out clean, the muffins are done. Remove and cool on the rack.
7. These are best served warm from the oven.

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