I am going to share two dishes on this post because they have a similar feel…and I’m not quite sure which one I like better. Ok, I know I like the 2nd one better, but both are so freaking scrumptious. And not really unhealthy. Ok, the 2nd one has some cheese in it…but we need SOME fat, right? 😉
The first one is from Real Simple magazine, and then the fish recipe…well, I have no idea where I got it. My mom got it from some magazine, I think.
Risotto With Edamame, Lemon Zest, and Tarragon
2 tablespoons olive oil
1 large yellow onion, chopped
2 cups Arborio rice
1 cup dry white wine (such as Sauvignon Blanc)
4 1/2 cups low-sodium vegetable broth
1 1/2 cups shelled edamame, thawed
2 teaspoons grated lemon zest
1 tablespoon fresh tarragon, chopped (I used dried….)
1 cup grated Parmesan
kosher salt and pepper
Directions
1. Heat the oil in a large saucepan over medium heat. Add the onion and cook for 4 minutes. Add the rice and cook, stirring constantly, for 2 minutes. Add the wine and cook, stirring frequently, until the liquid is absorbed.
2. Stir in the broth, 3/4 cup at a time (waiting until each addition of broth is absorbed before adding the next), and cook, stirring occasionally. It should take about 25 minutes for all the broth to be absorbed.
3. Remove from heat and stir in the edamame, lemon zest, tarragon, 3/4 cup of the Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spoon into individual bowls and top with the remaining Parmesan.
Salmon with Pesto Mayo topping
2-4 salmon filets
2-3 tbsp. mayonnaise (I don’t recommend swapping with Miracle Whip because I’ve always thought that tastes like lotion)
2 tbsp. already-made pesto
Directions
1. Broil salmon filets, 4-5 minutes on one side.
2. Mix mayo & pesto together.
3. Flip salmon and let finish broiling. When nearing done, take out and spread mayo/pesto mixture on top. Return to broiler until finished.
Fresh Veggie Risotto
(originally from Better Homes & Garden magazine…modified a bit)
2 c. sliced fresh mushrooms
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
2 tbsp. olive oil or cooking oil
1 c. Arborio or long grain rice
3 c. vegetable or chicken broth
3/4 c. bite-size asparagus or broccoli pieces
1 medium tomato, seeded and diced (3/4 cup)
1 c. Muenster cheese (4-5 slices) chopped up
1/4 c. grated Parmesan cheese
3 tbsp. snipped fresh basil
Directions
1. In a large saucepan cook the mushrooms, onion, and garlic in hot oil until onion is tender but not brown. Stir in the rice. Cook and stir for 5 minutes.
2. Slowly add 1 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed.
3. Add 1/2 cup broth and the asparagus or broccoli to rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add 1 cup more of broth, 1/2 cup at a time, stirring constantly until the broth has been absorbed. This should take about 15 minutes.
4. Stir in tomato and the remaining 1/2 cup broth. Cook and stir until rice is slightly creamy and just tender.
5. Stir in Muenster cheese, Parmesan cheese, and basil.
(and my husband requested that I inform you that HE made the fish that follows…. he did a GREAT JOB, too. haha)
Basil-Buttered Mahi Mahi
2 Mahi-mahi filets
½ tsp. lemon-pepper seasoning
2 tbsp. butter/margarine, softened
1 tsp. basil
1 tsp. parsley
¼ tsp. finely shredded lemon peel
splash of lemon juice
Directions
1. Sprinkle thawed fish with lemon-pepper seasoning.
2. Place fish on greased unheated broiler rack or on grill.
3. Broil/Grill for 5 minutes.
4. Turn fish over. Broil/grill 3-6 more minutes.
5. Meanwhile, mix the other ingredients together.
6. Spoon mixture on top of fish. Serve. Eat.
7. Sigh with satisfaction.
And thanks for continuing to stop by although I haven’t been able to put up any shoot pics yet…soon! SOON!!!
