What's on the Menu 06/04 - 06/10? - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: What's on the Menu 06/04 - 06/10? (/showthread.php?tid=181280) |
RE: What's on the Menu 06/04 - 06/10? - losblanos1 - 06-10-2018 Maryann, I can't remember what kind of sausage that I used, just regular Italian sausage links, I think? I still buy romaine, just not when it's from Yuma. Dinner tonight is easy, Tacos. RE: What's on the Menu 06/04 - 06/10? - Harborwitch - 06-10-2018 I absolutely love IP Risotto. It was perfect. Sausage in Panzanella? Hmmmmmm. We are using a lot of different greens, including romaine with no problems. But then all of our lettuces are coming from Oregon & Washington. Tonight's dinner is Sous Vide Pork Cheeks from the Anova Culinary site, mashed potatoes and steamed or roasted carrots. I have to consider my power limitations . . . this really sucks. This is our last batch of cheeks, we'll freeze one bag back for another dinner - we did 2 1.5 lb bags because they came in a 3lb frozen bag. Pork cheeks are one of the most succulent pieces of pork, next to the belly. These pork cheeks were from a farm where the pigs were pastured and allowed to fallow wherever, and fed a superb diet.! I'm praying that we can find more this year from a local grower. RE: What's on the Menu 06/04 - 06/10? - Mare749 - 06-11-2018 Sharon, would you mind giving me your risotto recipe? I'm finding that a lot of the recipes online are not consistent. Dinner tonight will be out. Going downtown with my girls for a "paint night" event. We'll stop for cocktails and snacks on the way. RE: What's on the Menu 06/04 - 06/10? - Harborwitch - 06-11-2018 Of course Maryann It is from the Official Instant Pot Cookbook that I just picked up at Costco. It has some wonderful recipes in it! Mushroom & Spinach Risotto 2 TBS Olive Oil 1/3 c chopped shallots 1 8 oz package cremini mushrooms sliced 1/4 tsp. salt 1/8 tsp. crushed red pepper flakes 2 cloves garlic, minced 2 c. chicken or vegetable stock 1 c. Arboria rice 1/4 tsp dried thyme 1 Tbs butter 2 c. baby spinach (I didn't have any, and it was fine) 1/3 c. freshly grated Parm. Select Saute on the IP and adjust to normal. Add oil to pot. When oil is hot. add shallots and cook for 3 minutes to soften, stirring occasionally. Add mushrooms, salt and crushed red pepper, cook for 4 minutes or until the mushrooms are tender, stirring frequently. Add garlic, cook and stir 1 minute more. Press Cancel. Add broth, rice, and thyme. Secure lid on the pot, close the pressure-release valve. Select Manual and cook at high pressure for 6 minutes. When cooking is complete use a quick release to depressurize. To serve: Add butter and spinach to rice mixture and stir to wilt spinach. Stir in Parm. If you like quinoa let me know - there is an excellent recipe for a quick vegetarian dinner in the book. RE: What's on the Menu 06/04 - 06/10? - Mare749 - 06-11-2018 Thank you! I can't wait to try this! I don't know if we like quinoa because we haven't tried it yet, but would like to if you don't mind posting the recipe? |