Mince 1 clove of garlic and slice the white part of one leek (make sure to wash your leek first!)

Finely chop 1-2 tsp fresh thyme and gather about 1-2 tsp lemon zest.

Grate ~3-4 TBS Parmesan cheese.

Cheat and buy 1 4-oz package of mushrooms (and chop!). This pack had oyster, cremini and shittake mushrooms.

Heat about 1-2 TBS of good Olive Oil over a medium flame. When the oil is hot, add garlic and leek until tender and fragrant.

Add lemon zest, thyme, kosher salt and pepper (to taste). Stir.

Add a heaping 1/4 cup Arborio Rice (I only made this for myself. Easily doubled). Stir until the kernels become translucent. They will go from white to nearly clear in just a few minutes!

Add white wine just to slightly cover the rice. Stir. Wait until the liquid has absorbed.

Add 3/4 of the mushroom mix. Stir.

Have ~1 cup of vegetable stock or chicken stock near by. Slowly add to rice. Add enough to cover, stir and allow to absorb until all of the liquid has been added.

In the mean time boil the remaining 1/4 of the mushrooms for just a few moments. Drain.

Add boiled mushrooms and a splash of veggie stock to a food processor. Give it a whir. This is the step I stole from Alexia’s recipe. It is VERY important, and will add tons of flavor to your final dish!

When all of the liquid has absorbed (this should be about 20-25 minutes of adding stock & stirring) turn off the heat and add about 2 TBS freshly grated Parmesan cheese.

Add mushroom puree.

Plate and top with remaining Parmesan. ENJOY!

Wild Mushroom Risotto with Leek and Thyme

(serves 1)

• 1 clove of garlic, minced
• 1 leek (white & light green parts only), chopped
• Olive Oil
• 1-2 tsp fresh thyme, chopped
• 1-2 tsp lemon zest
• Kosher Salt, to taste
• Fresh Cracked Black Pepper, to taste
• A heaping 1/4 cup Arborio Rice
• White Wine (just enough to cover rice)
• 4 oz mixed mushrooms, chopped (I used a mix of oyster, cremini and shittake)
• ~1 cup Vegetable (or chicken ) Stock
• ~3 TBS Freshly Grated Parmesan Cheese

1. Heat olive oil over a medium heat. Add leeks and garlic until tender.
2. Add lemon zest, thyme, salt and pepper. Stir.
3. Add rice. Stir. When rice beings to transform from white to clear, add just enough white wine to cover.
4. Add 3/4 of the mushroom mix. Stir.
5. Slowly add stock. Add just enough to barely cover the rice, stir and allow to absorb. Repeat until all of the liquid has been used. This should take about 20-25 minutes.
6. In the mean time boil the remaining 1/4 of the mushroom mixture just a few minutes.
7. Drain and added boiled mushrooms to a food processor with a splash of stock. Puree and set aside.
8. When all of the liquid has been absorbed, turn off the heat. Mix in ~ 2 TBS Parmesan and mushroom puree.
9. Plant and garnish with more Parmesan cheese.

ENJOY!!

Pure Comfort,

Nora

**If you have a favorite recipe, I would LOVE to make it! Email it to livelifeeatright@gmail.com!!**

I woke up this morning and had a leisurely breakfast. I cooked in my pajamas and glasses (something I never do, as I usually have to be ready for work) and made a lovely bowl of whipped banana oats. This was the perfect way to start my Christmas vacation. I also had to brave the cold and scrape ice off of my car, so warm, cozy oats made that more bearable.  I went grocery shopping to retrieve cookie supplies and when I got home I fixed myself lunch. I usually have to pack a sandwich for lunch at work so it felt like a luxury to take time to cook and enjoy.First I roasted beets.And then I made a yummy salad dressing with Cosimano e Ferrari Cherry Balsamic and Basil Olive Oil.Spinach Salad with Goat Cheese, Walnuts, 1/2 chopped apple (half on the side), 1 carrot, 1 stalk of celery and 1 roasted beet in a basil olive oil and cherry balsamic vinaigrette.

This lunch was light and lovely. It powered me through a few batches of cookies, and then it was snack time. I wanted something refreshing and this really did the trick:1 cup Chobani Plain Greek Yogurt, 1 clementine, roasted almonds, wildflower honey and cinnamon.

I love citrus in the winter time. Crunchy toasted almonds, creamy Greek yogurt and honey make a for a perfect combination. It is one of those snacks that makes you feel happy.Since I was in the kitchen for the entire day, I only felt it proper to continue occupying the space into the evening. My brother came home for the holidays and I made our family Beef and Butternut Squash Stew with Garlic Cheese Toast and Cabernet Sauvignon. I think we all went back for seconds of everything. It was good to be back together again.

I’m currently eying a few cookies….or maybe some hot coco. I like the sound of that. Tis the season!

Happy Family Days,

Nora

What are your “family favorite” dishes?

1/2 cup Rolled Oatmeal, 1/2 Cup Greek Yogurt, 1/2 Cup Pumpkin Puree, 1 Large Banana, Cinnamon, Nutmeg, Cloves, Ginger, Allspice, Raisins, 1 TBS Crunchy Peanut Butter, Apple-Orange Cranberry Sauce, Local Orange Blossom Honey.Dad’s extra foamy cappuccino while baking.

I refuse to do anything on an empty stomach. Especially baking. Trust me, from past experience I have learned that baking while hungry is NOT good. I end up eating half of the raw dough and then half of the finished product. Stomachache anyone? I filled up with an “overnight oats” of sorts. I  just made this in the morning and placed the bowl in the freezer to chill. I still haven’t been able to stomach hot oatmeal in the morning. We just had about a foot of snow, so I think that will change.Mexican Wedding Cakes with Pecans and Cherries

My mom is having a cookie exchange with “the girls” on Tuesday so I volunteered myself to bake all of her share of the cookies. Actually, I live for opportunities like this so I basically begged her to do it!  I made a ton of cookies and I currently smell like butter. I never want to shower again. Kidding….maybe. First up was a variation of the Mexican Wedding Cakes I made last week using pecans instead of pistachios. These are devilishly good.Hazelnut Linzer Cookies with Blackberry Jam

I found this recipe in a 2006 issue of Bon Appettit and had to make them. Oh. My….Seriously? I love the flavor combination. This recipe uses orange, lemon, cinnamon, ground hazelnuts and nutmeg in the base. I thought it was ‘fun’ on the palate. A twist for the holidays.I was very wrapped up in baking and didn’t realize how hungry I was until about 2 pm. I had a massive apple and a few plates of snacky foods. The cheese on my crackers is a tender Fontina that I found to be perfect for cracker “sandwiches” with hummus and tomatoes.Pecan Shortbread dipped in Chocolate

Last but not least, I made pecan shortbreads dipped in chocolate for my dad. As soon as the last one was dipped, I ran out the door and headed back to my apartment. It took an hour longer than normal due to insane weather conditions. I was terrified. There was one point where I was alone on the road, unable to see anything due to the blustery winds and snow. My heart was in my throat and Truffle was meowing from boredom. I didn’t know what to do and was driving approximately 20 MPH on the Thurway. Scary. When I finally made it home it was past dinner time. I knew I needed something easy with a glass….or a few glasses of wine.Sheldrake Point 2008 Cabernet FrancBoston Baked Beans (resurrected from the freezer), Spinach, Leftover Kabocha, Cranberries, Almonds, Feta Cheese.

Dessert was more wine, half of a linzer cookie (I had one bottom leftover in my batch) and two of these oatmeal cookies I froze eons ago.I firmly believe that it is necessary to maintain a freezer stash of cookies. You never know when you will need 3. Tonight was that night!

Calming Down,

Nora

In the afternoon, I caught up with an old friend over a real, frothy cappuccino. The foam is my favorite part, and I forgot how much better whole milk tastes against the rich coffee. YUM. Why do I always ask for skim? I digress. For dinner, I knew that I wanted to create  a leftover masterpiece. I had been dreaming of this concoction all day and stopped at the grocery store on my way home from my coffee date for the goods.Toasted Multigrain Bread (fresh from the bakery) with Leftover Cranberry Sauce, Romaine, Leftover Turkey, Bartlett Pear Slices, Intense Brie. Ginger Maple Carrots.

Turkey and Brie. Wam. Bam. Thank you mam. One more.Yes.And of course, to round out my day, pie was served. I had a sliver of apple and pecan. I might write a love letter to The Pioneer Woman. Her recipe is amazing. And if you ever choose to make it, please make a pie crust from scratch!!

Turkey Tired,

Nora

How did you eat your leftovers today?

At the end of the night I was full of food and love. I am so grateful to have such a fantastic family, and appreciated that I could be with them all on this day. Thanksgiving is my favorite holiday. It is a time to pause and realize how fortunate we are for the important things in life.

Grateful,

Nora

Pan-seared Skate Wing with Garlic Cheese Butter. Garlic White Wine Kale with Mushrooms. Roasted Sweet Potatoes.I

saw fresh Skate Wing at my grocery store and HAD to buy it. The nearly $2 price tag was also tempting! I’ve never made skate before. I LOVED IT! Dusted in flour, this delicate fish crisps nicley in the pan. It is light and buttery. I finished it with flavorful herb olive oil and garlic cheese compound butter. Holy cow. It was delicious and perfect with a glass of Chardonnay.And then I ate 3 of these loaded oatmeal cookies. I’m not sure how I feel about them. I cant stop eating them. I had three last night and one this afternoon. The recipe isn’t perfect yet, so I am waiting to share.I think there might be more dried fruit and nuts than oats! I finely chopped the walnuts, dates, cherries, apricots, raisins and cranberries.Pumpkin Pie Liqueur

And to continue the Friday fun and excitement, I sipped a glass of this pumpkin pie liqueur over ice as I read through recipes. WHO AM I???

HAPPY FRIDAY!

Elderly,

Nora

This was interesting. I’m not entirely sure that everything worked together but it was fun to take a tour around my plate.Greek Yogurt, Homemade Fruit and Nut Granola, Honey.

The jar of fruit and nut granola I made two nights ago proudly sits on a shelf that over looks my eating area. I swear, it was calling to me. After doing the dishes I swiped a handful of the crunchy granola, and fixed myself a proper bowl.Vanilla Almond Loose Leaf Tea

With a lovely cup of vanilla almond loose leaf tea. Call it what you will, I am officially obsessed with loose leaf tea. I’ve had other vanilla tea varieties that are oddly sweet and on the bitter side. Not this. I think the blend I have has real vanilla bean and almonds in it. It makes a world of difference.1/2 cup Old Fashioned Rolled Oats cooked in 1/2 cup Vanilla Soy Milk, 1 cup Water, Cinnamon, Cloves, Ginger, All Spice, Pumpkin Pie Spice, 1 TBS Chia Seeds, 1/2 large Banana, 1/3 cup Pumpkin Puree, Mighty Maple Peanut Butter, Crunch Time Peanut Butter, Raspberry Jam.

I love using a combination of Mighty Maple and Crunch Time Peanut Butter. I usually do a big tsp of Mighty Maple and 2 tsp or so of Crunch Time. The Mighty Maple adds the perfect flavoring for my pumpkin oats, and Crunch Time adds tons of texture. For some reason I can’t stomach overly sugared things in the morning, so this is the best of both worlds. Sweet from the banana, Mighty Maple and jam yet not over powering.

Happy Friday!

Melting Pot,

Nora

Which do you prefer: a perfectly designed dish or a little bit of everything?

]]> http://www.livelifeeatright.com/2010/11/12/veggie-attack/feed/ 4 http://www.livelifeeatright.com/2010/11/11/moms-famous-chili/ http://www.livelifeeatright.com/2010/11/11/moms-famous-chili/#comments Thu, 11 Nov 2010 17:43:33 +0000 Nora http://www.livelifeeatright.com/?p=4906 A long, long time ago, before I started including photos in my blog I shared my Mom’s Famous Chili recipe. I requested it via email and made it during the first cold day of the Fall. I was away at college and missing my Mom. The smell and taste of this dish brought me home. The power that food has to connect people, memories and cultures always amazes me. It is a beautiful thing.My mom and I worked together in the kitchen to make this dish. From my family to yours, let’s get cookin!Gather your ingredients. The beer MAKES this dish. It marries the earthy cumin, spicy chili and dense beans. And it makes your house smell amazing.Rinse your beans.Chop your veggies.Brown and season your meat. Add onions and peppers to pan until tender.Add beans, meat, tomatoes (usually my mom uses salsa but we did not have any on hand) and beer to a crock pot. Cook on low for 6-8 hours.

Mary’s Chili Recipe

In her words…

1-1 1/2 lbs. ground beef ( I use 95% Lean)
1-2 onions (Diced)
1 green pepper (Chopped)
1 TBS cumin
2 TBS chili power
1/2 tsp. cayenne powder (season to taste)
1 TBS hot sauce (Frank’s or Tabasco)
1 32 oz. can chopped tomatoes with liquid
1 jar of salsa
1 15 oz. can black beans
1 15 oz. can of great northern (white cannelloni) beans
1 15 oz. can of butter beans (lima beans)
1 large can of light red kidney beans (32oz?)
1 large can of dark red kidney beans
1 cup of beer or wine
Olive oil
Crock pot
Shredded Monterrey Jack or Cheddar Cheese or Taco Seasoned Cheese

Add small amount of oil oil to grease a frying pan add beef, cumin, cayenne and chili power. Brown beef. Add onions and pepper. Cook for a few minutes until soft. Drain any grease from pan. Place in the bottom of a crock pot.

Drain beans in a colander to remove liquid. Run water over beans. Drain. Add to crock pot.

Add tomatoes with liquid to crock pot. Add beer or wine. Add hot sauce. Season to taste.

Cook on low 6-8 hours or on medium 2-4 hours.

Before serving check seasonings, you could add more hot sauce or beer/wine if more liquid is needed. Chili is a recipe that can be altered to the cook’s preferences for mild or hot seasonings, Cumin is key. You could increase the amount for a more savory flavoring.

Ladle into bowls, top with shredded cheese. Serve with green and red hot sauce.
Enjoy!~

Made With Love,

Nora

I made this amazing jasmine rice with garbanzo beans about a week ago and to my surprise it has been holding up in my refridgerator quite well. I had no idea what I was in the mood for last night and decided to throw together a quick and easy stir-fry dinner.One of my co-workers gave me this bottle of Thai Spicy Lemongrass Sauce and I have been  dying to try it. It had great flavor with a spice that wasn’t overwhelming. I want to use this for a “shrimp cocktail” sauce for a new twist.After dinner I decided to bake fruit and nut granola. I ran out of my homemade gingersnap granola earlier in the week and have been craving granola and yogurt in the morning. After a few plain handfuls, I decided to have a proper bowl for “dessert”.1/4 cup Pumpkin (on the bottom), ~2/3 cup Greek Yogurt, Homemade Fruit and Nut Granola, Honey.

I had a few more bites of granola before packing it away and when I woke up this morning, I found myself all granola-ed out. A bowl of love for breakfast it was.1/2 cup Rolled Oats cooked in, 1/2 cup Vanilla Soy Milk, 1 cup Water, Cinnamon, Cloves, Ginger, All Spice, Pumpkin Pie Spice, 1/2 TBS Chia Seeds, 1/2 Banana, Crunch Time Peanut Butter, Raspberry Jam, Honey.

I did not make the heart shape intentionally (although, I have been known to play with my food)….but, be still my heart. I love this breakfast.Along side a cup of loose leaf chamomile tea. I’ve always been intimidated by loose leaf tea. I know, that sounds ridiculous…intimidated by tea, however; it looks like a complicated process just to brew one cup. One of my co-workers was talking to me about loose leaf and being a tea lover, I was intrigued and had to give it a try. After trying it at home I joked with her that I don’t know what to all of my tea bags now…I may never return to them! By the time the tea has steeped, I have a cup that is the perfect temperature and flavor. Infinitely better than tea from a bag. Plus with this cool contraption I can even put it over a “to go” cup and take my tea on the run. An easy treat .

Easy and Simple,

Nora

What are your favorite easy and satisfying dishes?

Sweet and Sour Cabbage

• 1 small head of red cabbage, cored and cut into thin strips
• 2 Granny Smith Apples, peeled, cored and finely diced
• 1 small onion, cut into thin strips
• 1 lemon, juiced
• 1 TBS unsalted butter
• 3 TBS light brown sugar
• 1 tsp cloves
• 1 tsp all spice

1. Slice veggies and throw all of the ingredients into a crock pot. Set to low for 6 hours. Stir after 3 hours.

Nice ‘n Easy,

Nora