So do not worry about tomorrow; for tomorrow will care for itself. Each day has enough trouble of its own. Matthew 6:34
Monday, August 15, 2011
Back From Vacation
We had a great week in Scottsdale Arizona. Complete with a baseball game, aquarium, water park, shopping and pool time. But, there is nothing like coming home and sleeping in your own bed and tending to your garden. Here are some garden pictures. Tonight Jeff said its a little out of control but I love it. Its time to start making salsa, sauces and canning veggies. Hope all are well and there will be several new recipes over the next couple of weeks. We are on a Clean Eating menu also know as vacation detox.
Until Next Time....
Thursday, August 4, 2011
Shrimp 'n' Spinach Risotto
Not from the garden and not especially great for you but very flavorful.
4 cups reduced-sodium chicken broth
1-1/2 cups chopped fresh mushrooms (I have to leave this out, my boys will not eat them.)
1 small onion, chopped
1 tablespoon butter
3 garlic cloves minced
1 cup uncooked arborio rice
1 package (6oz) baby spinach coarsely chopped
1 pound cooked medium shrimp, pealed and deveined (I sauteed mine in a little butter and garlic powder)
1/2 cup shredded Parmesan cheese
Couple dashes of pepper
In a small saucepan, heat the broth and keep warm. In a large nonstick skillet, saute mushrooms and onion in butter until tender, about 3 minutes. Add garlic; cook 1 minute longer. Add rice; cook and stir for 2-3 minutes (a minimum of 2 minutes or the rice will not cook correctly). Carefully stir in 1 cup of the heated broth. Cook and stir until all of the liquid is absorbed.
Add remaining broth 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes.
Add the spinach, shrimp, cheese and pepper; cook and stir until spinach is wilted and shrimp are heated through. Serve immediately.
Until Next Time....
4 cups reduced-sodium chicken broth
1-1/2 cups chopped fresh mushrooms (I have to leave this out, my boys will not eat them.)
1 small onion, chopped
1 tablespoon butter
3 garlic cloves minced
1 cup uncooked arborio rice
1 package (6oz) baby spinach coarsely chopped
1 pound cooked medium shrimp, pealed and deveined (I sauteed mine in a little butter and garlic powder)
1/2 cup shredded Parmesan cheese
Couple dashes of pepper
In a small saucepan, heat the broth and keep warm. In a large nonstick skillet, saute mushrooms and onion in butter until tender, about 3 minutes. Add garlic; cook 1 minute longer. Add rice; cook and stir for 2-3 minutes (a minimum of 2 minutes or the rice will not cook correctly). Carefully stir in 1 cup of the heated broth. Cook and stir until all of the liquid is absorbed.
Add remaining broth 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes.
Add the spinach, shrimp, cheese and pepper; cook and stir until spinach is wilted and shrimp are heated through. Serve immediately.
I don't remember where I got this recipe but I am glad I clipped it. William had 3 servings if that tells you anything.
Until Next Time....
So do not worry about tomorrow; for tomorrow will care for itself. Each day has enough trouble of its own. Matthew 6:34
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