Monday, February 23, 2009

Bethany's 30 min Recipes

Zucchini Risotto
4 sm zucchini, cut 1/2'' thick
1 Chopped and seeded tomato
1 onion finelt chopped
1 clove of garlic minced
3-4 cups chicken broth (2-3 cans)
1 1/2 cups raw Arborio rice (looks like really short and fat grains of rice, found next to the noodles in the store NOT the asian or rice sections)

Saute onion in 1 T olive oil until limp, Add 1/3 tsp. salt and 1 cup of broth, zucchini, and rice. Stir then cook over med low heat until liquid is gone, then add another cup of broth. Repeat until all broth is used. This will make the rice creamy. Sprinkle with 1/4-1/3 cups parpasan cheese and toss.

Rosemary Lemon Chicken
Very easy. Wash and trim chicken breasts, spread out on plate and then sprinkle 1 1/2 tsp olive oil, 1 tsp grated lemon zest, 1tsp finely chopped rosemerry, 1/4tsp salt, 2 cloves of garlic onto the chicken and then rub in the flesh with the back of a spoon. Place in fridge while you assemble and get the risotto cooking. When the risotto is ready saute chicken until done and then serve over the risotto.

Beef Stroganoff (Reece's Favorite)
3 T. butter
1/2 cups green onions chopped
1-2 cloves of garlic minced
2 lbs extra lean hamburger
4 cans sliced mushrooms (optional)
6 T fresh lemon juice
6 T Red Wine Burgundy
2 cans beef consomme
2 tsp salt
1 pkg (12oz) egg noodles
2 cups (one small tub) no fat sour cream

Melt butter in a deeper saute pan, saute onions and garlic, add meet and brown, add mushrooms lemon juice, wine, consomme, and salt. Add noodles (uncooked) 15 min till noodles are soft. Just before serving mix in the sour cream but dont let the mixture boil.

I think the secret ingredient is the wine and lemon juice. Dont blush you are all old enough now to go buy some if this stuff (for cooking purposes only).

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