WTF Cookbook
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But it’s pretty amazing how much great food you can cook and still stay healthy and lose weight. This dinner is about 450 calories per serving.
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It's cold and rainy all day here, so what better day to whip up a big pot of all-day cook Bolognese?
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Supposed to rain every day this week here.
Made dog mush and rice cooker chicken brown rice pilaf. Next up - beef stock!
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From wtg:
Risotto Ai Funghi in the Instant Pot
1 tablespoon olive oil
1 medium onion, peeled and finely chopped
1 cup arborio rice
1 cup chopped fresh mushrooms OR 1/2 cup dried porcini mushrooms, chopped and soaked to rehydrate
1/4 cup dry white wine
1/4 cup dried tomatoes, chopped and soaked to rehydrate (optional for me)
2 cups chicken or vegetable broth
1/4 cup grated Parmesan cheese-
Heat oil in pressure cooker (medium Saute setting). Add onion and saute until translucent.
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Add rice, stirring often, until lightly golden.
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Add mushrooms, stir to mix.
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Add wine, stir to mix. Add tomatoes and broth.
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Set cooker to Pressure Cooker, high pressure setting. Cook for 7 minutes.
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Use quick pressure release.
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Stir in Parmesan cheese.
(To double the recipe, only increase the broth to 3 1/2 cups.)
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From wtg:
Risotto Ai Funghi in the Instant Pot
1 tablespoon olive oil
1 medium onion, peeled and finely chopped
1 cup arborio rice
1 cup chopped fresh mushrooms OR 1/2 cup dried porcini mushrooms, chopped and soaked to rehydrate
1/4 cup dry white wine
1/4 cup dried tomatoes, chopped and soaked to rehydrate (optional for me)
2 cups chicken or vegetable broth
1/4 cup grated Parmesan cheese-
Heat oil in pressure cooker (medium Saute setting). Add onion and saute until translucent.
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Add rice, stirring often, until lightly golden.
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Add mushrooms, stir to mix.
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Add wine, stir to mix. Add tomatoes and broth.
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Set cooker to Pressure Cooker, high pressure setting. Cook for 7 minutes.
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Use quick pressure release.
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Stir in Parmesan cheese.
(To double the recipe, only increase the broth to 3 1/2 cups.)
@wtg said in WTF Cookbook:
From wtg:
Risotto Ai Funghi in the Instant Pot
1 tablespoon olive oil
1 medium onion, peeled and finely chopped
1 cup arborio rice
1 cup chopped fresh mushrooms OR 1/2 cup dried porcini mushrooms, chopped and soaked to rehydrate
1/4 cup dry white wine
1/4 cup dried tomatoes, chopped and soaked to rehydrate (optional for me)
2 cups chicken or vegetable broth
1/4 cup grated Parmesan cheese-
Heat oil in pressure cooker (medium Saute setting). Add onion and saute until translucent.
-
Add rice, stirring often, until lightly golden.
-
Add mushrooms, stir to mix.
-
Add wine, stir to mix. Add tomatoes and broth.
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Set cooker to Pressure Cooker, high pressure setting. Cook for 7 minutes.
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Use quick pressure release.
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Stir in Parmesan cheese.
(To double the recipe, only increase the broth to 3 1/2 cups.)
I use this risotto recipe all the time, but last night I set it for 6 minutes instead of 7. A little al dente, not so smushy. 6 minutes will be my go-to from now on. Also, I’ve been using the rest of a giant Costco bin of dried mushrooms, so this is a pantry dish at this point. (No tomatoes.) Winner!
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W wtg referenced this topic on
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Made this for the second time last night. I think i posted it somewhere else here but can't find it. Easy, healthy, delicious. You can get the pepper on Amazon. I'm on my second jar of it I like it so much.
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Make this. You'll thank me later. I just used ground chipotle and some adobo spice instead of the can. also breasts instead of thighs. Also sauteed instead of firing up the grill for two little chix breasts. Still delicious. Marinated for three hours.
https://cooking.nytimes.com/recipes/1023145-tajin-grilled-chicken
“I refuse to answer that question on the grounds that I don't know the answer”
― Douglas Adams -
I'm not generally much of a fan of Jamie Oliver, but made this the other night and it was excellent. It's going into rotation.
https://thehappyfoodie.co.uk/recipes/seared-encrusted-tuna-steak-with-fresh-coriander-and-basil/
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Make this. You'll thank me later. I just used ground chipotle and some adobo spice instead of the can. also breasts instead of thighs. Also sauteed instead of firing up the grill for two little chix breasts. Still delicious. Marinated for three hours.
https://cooking.nytimes.com/recipes/1023145-tajin-grilled-chicken
@Mik said in WTF Cookbook:
Make this. You'll thank me later. I just used ground chipotle and some adobo spice instead of the can. also breasts instead of thighs. Also sauteed instead of firing up the grill for two little chix breasts. Still delicious. Marinated for three hours.
https://cooking.nytimes.com/recipes/1023145-tajin-grilled-chicken
This looks great, definitely will try it!
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W wtg referenced this topic on
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Evangelizing this recipe. Making it now, on the last few minutes. The sauce is incredibly delicious. Will serve over brown rice. It's really easier than it looks. I ground up some almonds to make the meal since almond flour is expensive and I'd never use it again.
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Evangelizing this recipe. Making it now, on the last few minutes. The sauce is incredibly delicious. Will serve over brown rice. It's really easier than it looks. I ground up some almonds to make the meal since almond flour is expensive and I'd never use it again.
@Mik Looks great, will definitely try it; we love Indian food.
I bought almond flour at Costco, not terribly expensive, but as you point out it's not something you use a lot.
I made almond cake.
https://natashaskitchen.com/almond-cake-recipe/
The almond flour is holding its own in the freezer.
