Spinach-tomato-mushroom risotto with goat cheese

I had some leftover arborio rice and some random freezer and pantry items, so I played around with a few recipes (like this one) and made this for supper last night.

2 tablespoons butter
1 cup arborio rice
2 1/2 cups chicken stock
1 small onion, diced
10 oz package frozen spinach, thawed
mushrooms- canned, or fresh, sautéed
1 can diced tomatoes, well drained
2 oz goat cheese- soft or crumbled
finely chopped chicken/ham/bacon, optional

I started with Rebecca Lang's risotto technique...

Place 2 tablespoons butter in 9x13 baking dish and place in oven while oven is preheating to 400.  When butter is melted, add broth, diced onion, and rice.  Cover tightly with aluminum foil and place in oven for 35 minutes.  Meanwhile, thaw and drain spinach, drain tomatoes, prepare mushrooms, etc.

After 35 minutes, remove foil (but keep), fluff rice/onion mixture with a fork, and stir in spinach, tomatoes, mushrooms, and goat cheese.  Cover with aluminum foil and return to oven for 5 minutes so all ingredients are warmed.

Sweet and tangy poppyseed dressing

This was the first item I have made with my new immersion blender.  We had the dressing on mixed greens with pecans and sliced oranges.

2 tablespoons and 2 teaspoons white sugar
1/4 cup white vinegar
1/2 teaspoon salt
1/2 teaspoon ground dry mustard
1/2 teaspoon grated/finely minced onion
1/2 cup vegetable oil
1 1/2 teaspoon poppy seeds

Blend all ingredients except oil and seeds.  Add oil in a steady stream until well emulsified.  Stir in poppy seeds.

Peanut Butter Oatmeal Banana Smoothie

This smoothie is surprisingly delicious.  The oatmeal gives a nice texture.  I also added some ground flax seed and spinach.  It tastes like a milkshake... but is a bit healthier!

serves 2:
2 bananas, sliced, frozen
1/4 cup oats
1/4 cup peanut butter
3/4-1 cup milk (I used almond milk)
2 tablespoons flax seed
handful of spinach

Put oats in the blender and blend until powdery.  Add other ingredients and blend until smooth.  Voilà!

Slow cooker rotisserie-style chicken

Doug has made this chicken a couple of times and it has turned out perfectly tender and delicious.

1 whole chicken
salt based seasoning
whole garlic cloves, peeled and cut in half lengthwise
rosemary or other fresh herbs- thyme, sage, etc.
aluminum foil

Make 3 balls of aluminum foil and place them in the bottom of the slow cooker.  Rinse chicken and pat dry with paper towels.  Place chicken on its back on a plate so the breast is facing up.  Pull the chicken's skin up and place the garlic clove halves under the skin.  Also place fresh herbs under the skin.  Rub salt-based seasoning all over the skin of the chicken.  Place chicken breast up on the foil balls in the slow cooker and cover to cook on low for 7-8 hours.  Serve immediately or shred chicken to freeze and use later.

Spiced Apple Oats

Another good winter breakfast option:

1 cup steel cut oats
2 cups almond milk
1 apple, grated
1 oz slivered almonds
nutmeg


Cook the steel cut oats in the almond milk.  Stir in the apple and nutmeg.  Top with almonds.

Japanese-style ginger vinaigrette

Although a little more oily than the dressing at a Japanese steak house, this was a delicious salad dressing for our chicken-and-rice meal.

1/2 cup olive oil
2 tablespoons soy sauce
juice of 1/2 lemon
1-2 cloves garlic, minced
1 tablespoon and 1 1/2 teaspoons minced fresh ginger
1/2 teaspoon Dijon mustard
1 teaspoon honey
ground black pepper

Whisk together all ingredients but oil until well blended.  Add oil in slow steady stream.  Refrigerate until serving.

Almond breakfast rice

This is a delicious winter breakfast:


1 cup uncooked brown rice
2 cups almond milk
1 banana, sliced
1 oz almonds, chopped
1-2 chopped dates

Cook brown rice in almond milk (about 40 minutes). Top with a sliced banana, an ounce of chopped raw almonds and a chopped date or two to sweeten.