Short Rib Mushroom Risotto

stuffedWe have a lot of family celebrations that come in a very short time, which means a lot of heavy big dinners either out at restaurants or at one family gathering or another.  By the time we hit our wedding anniversary in late February (which is the same day as my sister-in-law’s birthday) and, a week later, my husband’s birthday, we are about food-ed out!

Despite that, I make a big to-do and tonight, am making a new recipe I’ve been playing with for a dish I had made for me at my post-Christmas birthday at one of my favorite restaurants, The Winery in Tustin, CA.   I’m good enough in the kitchen to be dangerous so I’ve gathered the ingredients and am giving it a go tonight! If it sucks I can always order pizza, right? #ThisGirlLovesToEat

First a tip:  Start this recipe either the day before, early on the the day, or at least 2 hours before you want to eat.  You’ll want to prepare the short ribs first so that you’ll have the broth left from cooking them to use for the risotto.  Trust me on this. It makes a huge difference.

Short Rib Mushroom Risotto

Making the Ribs

  • 8-10 Strips Thick Cut Bacon – cut (with kitchen shears) into 1/2 – 1″ chunks
  • 3 to 4 Lbs Bone-in Short Ribs
  • 1 – 8oz Pkg Sliced Baby Bella Mushrooms
  • Freshly Ground Black Pepper
  • 1 TBLS Minced Garlic
  • 1 Cup Mushroom Broth (Sprouts carries this) or Low Sodium Beef Broth
  • 1 TBLS Light Brown Sugar
  • 1 tsp Ground Cloves
  • 1 TBLS Dried Herbes De Provence (McCormick)
  1. Set the Pressure Cooker to the brown setting with the lid open.
  2. Cut the bacon and cook it in the pressure cooker (with the lid open) until it just starts to get crisp. Remove and set aside.
  3. Put short ribs into the pressure cooker in the bacon grease, brown on all sides, in batches if needed, until all are browned.
  4. When all ribs are browned, put all back into the pressure cooker fattiest (if any) or bone side down.
  5. Put garlic, brown sugar, and broth into the spaces between the ribs.
  6. Sprinkle ribs with black pepper and lightly with ground cloves and Herbes De Provence.
  7. Add bacon and mushrooms on top of the ribs in the pressure cooker.
  8. Secure lid and set to pressure cook on high for 40 minutes.
  9. Let pressure release naturally for 10 minutes then do quick release.
  10. Remove ribs from the pressure cooker to a covered pot, and as you are moving them remove the bones – they should pull right out.
  11. When all ribs are deboned, use 2 forks and shred the meat while it is still hot.
  12. Add about 1/2 cup of the reserved broth from the pressure cooker to the meat and cover to keep warm and moist.

Making the Risotto

  • 1 TBLS Olive Oil + 1 TBLS Butter
  • 1/4 Cup Butter (1/2 Stick)
  • 1/2 Medium Yellow Onion Chopped
  • 1 – 8oz Pkg Sliced White Mushrooms (chop them)
  • Freshly Ground Black Pepper
  • 1 TBLS Minced Garlic
  • 1 Cup Mushroom (Sprouts carries this) or Low Sodium Beef Broth
  • 2 Cups Arborio Rice
  • 2/3 Cup White Wine (I used Sauvignon Blanc)
  • 4 1/2 – 5 Cups Beef Broth (use the reserved strained drippings/broth from the short ribs and add enough stock/broth to make up the total amount)
  • 2/3 Cup shredded Parmesan Cheese
  1. Using a fat separator, pour the remaining liquid from the pressure cooker through the strainer top and allow to slightly cool.  Once cooled pour off the broth only into a 6 cup measuring cup.  Discard the fat.
  2. Add enough broth (mushroom or low sodium beef) to equal 5 cups. Then put in a pan to simmer.
  3. In heavy gauge saucepan heat olive oil + 1 TBLS butter until melted.
  4. Add rice.  Cook and stir about 3 minutes until lightly browned.  Remove from heat and set aside.
  5. To prepare the mushrooms, clean the mushrooms by brushing them off (do not wash if possible) and roughly chop (stems may be left on).
  6. Sauté onions, garlic and butter in heavy gauge saucepan over medium-high heat until onions are translucent about 5 minutes.  Add mushrooms and saute until mushrooms are soft (about 4 minutes)
  7. Add the browned rice to the vegetables and stir to combine.
  8. Pour in the white wine and allow the liquid to boil and be absorbed into the rice. Then pour in 1/2 cup of stock to the rice, stirring constantly. (If necessary, adjust the heat under the pot – you want a medium simmer.)  Add more stock 1/2 cup at a time – adding more just as most but not all of the liquid is absorbed before adding in more stock.)
  9. Stir the rice and stock together in this manner for approximately 25 minutes or so – until the rice is tender but not mushy. Stir about 1/2 Cup of the shredded short ribs into the risotto with the final addition of broth.
  10. Turn the heat off when there is still some liquid remaining in the rice and stir in the Parmesan cheese.
  11. Remove from heat and cover.  Let stand 5 minutes before serving.

TIP:  Risotto may be reheated by adding in some additional mushroom or low sodium beef stock and stirring to incorporate into the risotto.

To serve:  I toss some fresh spinach in olive oil over medium heat until wilted, lay a small bead in the center of the plate then mound some risotto atop the spinach, pile some shredded short rib on top with a sprinkle of Parmesan cheese and add a slice of french bread with some butter for sopping up the juices.

My husband said it was better than The Winery!  Sorry Chef Yvon Goetz. 😉

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Mushroom-Spinach Spaghetti

mushspinspagKnowing that tonight will be a long one while we stay up late to watch the results of Election Night 2016, I am prepping dinner for tomorrow night ahead of time.  A recipe I love, that has no sauce, is easy to assemble, throw in the refrigerator a day ahead, and, as a bonus, is one that my husband will take to work for lunch afterward without complaint!

Mushroom-Spinach Spaghetti

  • 1 Pound Spaghetti, Spaghettini, or Angel Hair Pasta
  • 24 oz Sliced White and/or Baby Portobello Mushrooms (I used a combination of both)
  • 4 oz Fresh Spinach
  • 1 Stick Butter (8 TBLS)
  • 2 TBLS + 2 TBLS + 2 TBLS (all separate measures) Olive Oil
  • 4 oz Shredded Parmesan Cheese
  • 3 TBLS Garlic and Onion Spice Blend (You can combine equal amounts of onion powder and garlic powder if you don’t have a prepared blend on hand)
  • Fresh Ground Sea Salt
  • Fresh Ground Pepper

mush1Put your stick of butter (8 TBLS) into a large skillet, I prefer a well seasoned cast iron skillet, over medium-high heat.

When your butter has melted, add your mushrooms and 2 TBLS olive oil poured over the top.  Cook, stirring occasionally so that mushrooms don’t stick to pan, for about 2 minutes, then add yourmush1a garlic and onion spice blend, salt and pepper.  Continue cooking and stirring the mushrooms for about another 3 to 4 minutes until most of the moisture has been absorbed by the mushrooms.  Remove the mushrooms to a large mixing bowl and set aside.

spin1Add 2 TBLS olive oil to the skillet and add your spinach to the pan.  Using tongs to toss the spinach with the oil, cook tossing constantly until all of the spinach is wilted but not cooked all the way.  Immediately remove from the pan to the samespin2 bowl as the mushrooms and stir the mushrooms and spinach together.  Set bowl aside and allow to cool while you prepare the pasta.  When your mushroom-spinach mixture has cooled, sprinkle your 4 ounces of shredded parmesan cheese over and stir it in completely.

Prepare your pasta according to package directions with one important change:  Make sure that you break the noodles in half lengthwise before you put them in the water.  When your pasta has finished cooking drain it and toss it with your remaining 2 TBLS olive oil then add it to your mushroom-spinach mixture.  Use your tongs to make sure your mushroom-spinach mixture is well combined and coating your pasta completely then either serve immediately or pour it into a 9 X 13 Pyrex baking pan and cover to keep warm.

mushspinspag

If you plan to make this a day ahead like I am, place covered baking pan in the refrigerator. To prepare for serving the next day, top cold pasta with a couple of TBLS butter (divided into small pats) and reheat in a 350°F oven for about 30 minutes.  You can also just toss individual servings into the microwave. 😉

With this easy (and inexpensive) make ahead dinner, the only decision you’ll need to worry about making tomorrow night is which wine to drink!

If you are on Facebook and are interested in the things I may not devote an entire blog post to, recipes, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too:  https://www.facebook.com/ThisGirlLovesHerFood

 

Doc Says It Might Be Time To Cut Back a Bit

childdietI hate dieting!  Me without a hearty breakfast (think coffee, eggs, bacon, and some kind of bread), lunch, a snack around 4, and dinner + wine = a grumpy, hangry girl with a raging headache!

But I’ll be a good girl, at least as much as I can be, so my doctor gets happier with my blood tests and that stupid body composition machine she likes to torture me with every few months.

So, I grudgingly started today with a meal replacement shake prescribed by my doctor: Designs for Health PaleoMeal Plus Lean Body 14 Day Program.

There are some pluses to this choice:

  • It’s only available with a doctor referral
  • You get a significant discount off the regular $139 with a doctor referral
  • It’s made with Proserum, exceptional quality, native whey protein concentrate
  • Comes from cows that graze on pesticide-free, chemical-free natural grass pastures, and which are never given hormones, genetically modified organisms, or injected pathogens
  • The most important part, I get to eat between meals!

In addition, I know that I’m not making an effort to drink enough water, so 1 stocked up on liter bottles of Essentia 9.5% alkaline water.

Lunch was a really exciting smoothie concoction that I threw into the Vitamix:

  • 2-3 Cups Fresh Baby Spinach
  • 1 Large Ripe Nectarine – seed removed
  • 1 Naval Orange Peeled
  • 8 Medium – Large Frozen Strawberries
  • 6-8 Ice Cubes

I mixed the fruit & spinach together on 2-5 speed until blended then threw the ice cubes in and popped it up to 8 until the ice cubes were crushed up.  It was a very putrid shade of green but surprisingly sweet.

Big Bonus:  I got 5 of my fruit/vegetable servings out of the way in one fell swoop!

sugarbabiesTattling on myself:  While I was digging through the refrigerator I came across a bag of Sugar Babies.  The bag of Sugar Babies is no longer in the refrigerator…  Baby Steps.

If you are on Facebook and are interested in the things I may not devote an entire blog post to, recipes, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too:  https://www.facebook.com/ThisGirlLovesHerFood

Meatless Monday

IMG_4404[1]I love to shop at Trader Joe’s!

Their produce is always fresh, they have great weekly specials and have a really unique, well priced wine and liquor department without having to fight with a giant grocery store atmosphere.

While browsing the aisles today I was inspired to create something quick and healthy for dinner tonight and didn’t want to ruin the workout I had just suffered through by making something that would make me feel bloated and bad about myself.

There were so many bright orange pumpkins displayed around the store that I thought something based on the same fall flavor would be great.  A few more minutes in the produce department and I came up with an idea that didn’t seem very hard at all.

 No Fuss Spinach Butternut Squash Lasagna

  • 1 – 12 oz package Trader Joe’s Cut Butternut Squash (In the fresh produce department)
  • 3/4 – 12 oz package Trader Joe’s Fresh Leaf Spinach
  • 9 – Sheets Trader Joe’s No Boil Lasagna Noodles
  • 1 – 16 oz container Trader Joe’s Part Skim Ricotta Cheese
  • 1 – 16 oz pkg Trader Joe’s Mozzarella Cheese
  • 1/4 – Wedge Trader Joe’s Parmesan Gouda Cheese
  • 1/4 Cup Skim Milk
  • 2 Cloves Garlic finely chopped
  • Fresh Basil (About 6 large leaves)
  • Nutmeg, Oregano, Salt, Pepper and Paprika to taste

Cook the butternut squash, in it’s package with a corner cut off, in the microwave for 6 minutes.

Shred the mozzarella cheese and grate 1/4 to 1/3 of the wedge of the gouda-parmesan wedge into two separate bowls and set aside.

In Food Processor (I used my Vitamix) combine the squash, milk, garlic, nutmeg, salt and 1/2 the container of ricotta cheese.  Process until just smooth.  Do not over process.  If too thick add a little more milk.  Taste and adjust the spices then set aside.

In a medium mixing bowl combine the spinach, the other half container of ricotta cheese, 1/2 of the mozzarella cheese, the chopped garlic, and some salt and pepper.  Stir until the spinach is well coated.

In a lasagna pan (or 9 x 12 Pyrex pan) drizzle some olive oil then layer as follows:

  1.  1/3 of the squash mixture, a single layer of the unboiled lasagna noodles (I used 2 whole and 1 split to fill the layer), then a layer of the spinach mixture;
  2. 1/3 of the squash mixture, a single layer of the no boil lasagna noodles, then a layer of the spinach mixture;
  3. Final 1/3 of the squash mixture, a single layer of the no boil lasagna noodles, then the rest of the spinach mixture;
  4. Top the lasagna with the rest of the mozzarella cheese, the grated parmesan-gouda cheese, and then sprinkle with oregano, paprika and the chopped fresh basil.

Bake in a 375 degree oven for 45 minutes, or until the top is just browned.  Remove from the oven and let stand 5-10 minutes so the cheese sets.  Cut into 8 pieces and serve with a green salad for a healthy meal.  My husband also added some Frank’s Red Hot to spice his up.  It was a great change of pace and there was enough left over for a couple of lunches this week!

If you are on Facebook and are interested in the things I may not devote an entire blog post to, recipes, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too:  https://www.facebook.com/ThisGirlLovesHerFood

Tomorrow’s post:  Slow Cooked Red Bean Chicken Chipotle Chili