Risotto with Prawns

Oh oh oh how I love risotto! It's a fun dish to experiment with since you can use different veggies and spices as long as you are consistent with the basics for making it.

2 cups Arborio rice

3 cloves garlic, minced
1/2 onion, minced
1 jalapeno, minced
2 small red peppers, chopped3/4 c white wine
4-6 cups vegetable broth, heated
olive oil
Prawns, shelled, cooked or uncooked
1/2 c Romano cheese, shredded
Fresh basil leaves

1. Saute onion, garlic, jalapeno and red pepper in olive oil in a large heavy pot.
2. Add the rice and saute for a couple of minutes.
3. Add the white wine and stir. Lower heat and let simmer until dissolved.
4. Add 1 cup of the heated broth and stir. Let simmer until dissolved.
5. Continue adding the broth 1 cup at a time until the rice is cooked but still slightly chewy.
6. The broth process will take 30-45 minutes.
7. Stir in the Romano cheese.
8. Fold in the prawns. 
9. After the prawns are either heated or cooked in the risotto, stir in the Romano cheese.
10. Stir in sea salt and fresh pepper to taste.
11. Dish onto plates and top with fresh basil leaves.

Enjoy :)

Winter Greens Curry

I adapted this recipe from one in Sunset magazine. I omitted the brown sugar theirs called for and it definitely doesn't need it. I also substituted some of the butter with coconut oil, which goes so well with curry.

1 Tbs butter

4 Tbs coconut oil
1 bunch kale and mustard greens
1 1/2 tsp cumin seeds, or 1 tsp powdered
2 Tbs minced fresh garlic
1 small minced jalapeno chile pepper
1 Tbs chopped fresh ginger
1 Tbs tumeric
1 tsp salt
1 cup cooked rice or quinoa

1. Melt butter and coconut oil in a heavy pot over medium heat.
2. Rinse greens and roughly chop.
3. Sprinkle in cumin seeds, swirl pot to spread and let sizzle 30 seconds.
4. Stir in garlic and sizzle until pale golden, 10-20 seconds.
5. Stir in chile and ginger, cook 30 seconds.
6. Add turmeric and salt and cook for 1 minute.
7. Add the greens and increase the heat to medium-high.
8. Stir greens well to coat with the spice mixture.
9. Cook, uncovered, stirring until greens are almost tender, 6-8 minutes.
10. Cover and cook 1 minute more.
11. Remove from heat and let sit, covered for 15 minutes.
12. Serve with rice or quinoa.