[Food Series] Ginger Leek Risotto with Rosemary Prime Strip Steak

The first time I had risotto, my husband and I were traveling in the south of France, of all places. I was wearing a yummy chocolate-colored sweater that I had purchased the week before, as we made our way, small shop window to small shop window, through the winding cobblestone streets of Paris. For most of my adult life, I have been intimidated by risotto, for no apparent reason, until one day last year when I was standing in my mom's kitchen watching her make it and I said, "that's it?!" "Yes," she replied and now I always have arborio rice stocked in my pantry. Enjoy!

Ingredients
1 1/2 cups of Arborio Rice
2 Leeks
1/2 cup chopped Brown Onion
1 inch piece fresh grated Ginger
1 clove of Garlic
1 tablespoon Lemon Zest
Juice of 1 Lemon
1 tablespoon fresh Rosemary
1 cup Dry White Wine
2 1/4 cups Chicken Stock
2 1/4 cups Beef Stock
1/2 cup grated Goat Milk Gouda
1/2 cup grated Sharp Cheddar
2 tablespoons Olive Oil
2 6oz Prime New York Strip Steaks
Salt & Pepper to taste

In a medium size sauce pan, combine your white wine, chicken stock and beef stock and set it on the back burner on low heat to keep it warm. Slice your leeks, finely dice your onions and grate the garlic and ginger, then toss them in a deep pan (or a dutch oven with the lid on) on medium-high heat with 2 tablespoons of olive oil and saute them for about 5 minutes. Add to the pot the arborio rice and saute for another 5 minutes until the edges of the rice are translucent. Then, add just enough of the warm wine and stock mixture to cover the rice and reduce the heat of the risotto to low. Make sure to stir your risotto frequently and each time the wine and stock mixture has absorbed fully into the rice add more just to cover the top of the rice. Repeat this process until the wine and stock mixture is gone! This usually takes about 45 minutes. You can use this time to grate your cheese, zest and juice the lemon and preheat your broiler. To prepare your strip steaks, sprinkle them lightly with salt and pepper and freshly chopped rosemary. Place the steaks in the broiler and cook for 5 minutes (our steaks were about an inch and a half thick) on each side for a perfect medium rare. When all of your wine and stock has been absorbed into the risotto toss in your gouda and cheddar cheeses, lemon juice and lemon zest and simmer for just a minute, then serve and enjoy!

[Food Series] Raw Avocado and Rosemary Pasta Sauce

We don't do much pasta in our house, but lately, I've been in a dinner rut, so when my hubby came home from the grocery with brown rice pasta, my creative juices starting flowing. Since we were gonna load up on carbs, I wanted to keep the sauce as light and wholesome as possible and that is how this sauce was created. It literally took 2 minutes to make. I roasted some cauliflower for an extra dose of veg and both hubby and toddler devoured it! Enjoy!

Ingredients

2 Ripe Avocados

2 Lemons

1 teaspoon Fresh Rosemary

15 Grape Tomatoes

1/3 cup Miso Soup (optional)

Salt Pepper

In a mixing bowl place the meat of two avocados with the juice of two lemons, 1 teaspoon of finely chopped fresh rosemary, a large handful of chopped grape tomatoes, a pinch of salt and some pepper. I also added a dash of fresh miso (I just happened to already have some in the fridge) which thinned out the sauce and made it easier to thoroughly coat the pasta. Cook your pasta, then toss. It's that easy! For a heartier meal, roast up some cauliflower and throw it on top! Enjoy!

[Food Series] Rosemary Carrot and Apple Hash

In preparation for a Sunday football game dinner, I came up with this side dish, hearty enough to feed hungry Saints fans and delicious enough to make again, even for a more refined bunch! I paired it with broiled Salmon and it was a hit! Enjoy!

Ingredients
5 medium Yukon Gold Potatoes
1 large Gala Apple
2 medium Carrots
1 medium Shallot
1 tablespoon fresh Rosemary
2 tablespoons Olive Oil
Salt and Pepper

Chop the shallots, potatoes, apple and carrots into small bite-size pieces and finely chop your fresh rosemary. Preheat your oven to 400 degrees. In a deep pot, on medium heat, saute your shallots in a tablespoon of olive oil for about 3 minutes. Add the potatoes, apples, carrots and the other tablespoon of olive oil. Add salt and pepper and mix well. Cook on the stove top for about 5 minutes, then transfer to a baking dish and roast in the oven for about 45 minutes, making sure to stir them every 15 minutes or so. That's it! So simple and so delicious! Enjoy!