Tag Archives: back to school

Fall = Soup and Salad

soup and salad

Fall = Soup and Salad

When the evenings start to cool, and the days have a little crisp in the air, I love to eat soup!  I’ll admit that I eat soup in the summer, but it’s not as enjoyable as in the fall. To me, it’s a signal of cooler days to come (which I love!)

Current favorites are anything chickeny. Chicken rice, chicken noodle, Italian wedding, chicken tortilla.  Pairing with a simple salad makes a perfect meal. I’ll add some cooked chicken on top of the salad, or maybe some shrimp. Store bought roasted chicken will do in a pinch!

Anyone can get this meal to the table in 15 minutes flat. Soup has to be made ahead of time obviously, but a nice Sunday afternoon soup cooking session will give you a bunch for the freezer. I’ll do another post with recipes and pictures of making soup.

Eating REAL Food

juliachild

I’m asking your forgiveness for the lull in my blog posting.  It’s been a busy couple of years, and I’ve just decided to put more effort into writing — and cooking!

My cooking passion comes from feeding the men and boys in my life. That’s not to say I don’t enjoy cooking for myself or for the women and girls in my life — it’s just that the guys truly love to eat good food, real food.

So for the next while you’ll see postings about hearty, healthy, real food that you can put on the table before 6 p.m. with minimal effort and minimal cost.  Wish me luck!

 

Back to School Risotto

risotto

It’s that time of year — Back To School!   I have one child left at home, in his last year of high school.   Somehow the beginning of the school year has still not changed.  It’s a time of new beginnings, a time to get back to a regular schedule, and I always experience mixed feelings.   On one hand I’m excited for a fresh start. On the other hand, it’s another milestone in my children’s lives which means they are growing older and inevitably away from home. 

Risotto is one of those rice dishes which is much easier to prepare than you think.  It is also a very – read VERY – versatile.   Today I needed a warm, hearty dish which fills us up and lets us enjoy a dinner together. 

Mushroom Risotto:

Some butter for the pan

1/2 chopped red onion. Chop this quite finely, so you don’t notice it in the finished product.

2 cups of mushroom stock. I buy the cubes and dissolve in hot water.  It’s easy to make your own, but even easier to buy it!

2 cups of water

1 package of dried porcini mushrooms

1 cup of good quality risotto rice. I like anything from Italy. 

2 TB butter

Salt and pepper

Chopped green onion.

Before you begin, put about 1/2 cup of dried mushrooms into a bowl and just cover with boiling hot water. Heat a medium sized saucepan over medium heat. Drop in the butter and chopped onion, and stir until the onion is soft.  Dump in the dry rice, and stir until everything is coated and hot.  Add about 1/2 cup of stock, followed by 1/2 cup of water, at a time. Each time you pour in the stock, stir the pot until the liquid is dissolved.  Near the end, add your porcini mushrooms with juice. It will take about 20 minutes of stirring and pouring, stirring and pouring until the rice is done.  The mixture will be creamy, not dry.  If it’s dry, pour in some more water until you get a creamy consistency.   Take the rice off the heat.  Add 2 TB of butter, salt and pepper to taste and a small handful of chopped green onion.   That’s it. You just made risotto.  

I made a garden salad with lettuce and veg that I already had in the fridge.  Topped with some lemon juice, olive oil and chopped garlic.   That’s dinner.  Easy peasy, and yummy.