O.K. so yesterday was a
B.A.D. D.A.Y...!
and i took it out on the price of gas.
i feel like i messed up my KARMA by spewing my negative moment or two (who am i kidding) into
blog land.
I'm Sorry :-(
Please Forgive ME!
PLEASE
So to make up form my rudeness i want to share a recipe with you
i cook when i'm upset so yesterday i made this.
i made a few changes that i will share with you.
click for the full recipe.
I LOVE Ina Garten so all credit goes to her!
Barefoot Contessa Back to Basics
BROUGHT TO YOU BY
FOOD NETWORK
food net is my fave!!!
*i always play a round with recipes.
i like cooking to be easy, so i tend to use only basic foods and spices. if a recipe call for something that i don't normally have in my house i leave it out. sometimes it turns out. sometimes it doesn't.
again look at Ina's recipe because i have changed this one to my liking. sorry Ina i still love you!
Ingredients:
1 1/2 Tbs good olive oil
3 cups chopped leeks
1 1/2 cups rice
2/3 cup dry white wine
4-5 cups chicken stock
1 pound thin asparagus
2 Tbs fresh squeezed lemon juice
1/3 cup mozzarella cheese
3 Tbs minced chives
1/2 cup freshly grated asiago
so here's the deal i'm going to show you pictures from each step and give you my "toyed" with directions
1. saute the leeks in 1 1/2 tbs. olive oil over medium heat
for 5-7 minutes
for 5-7 minutes
2. stir in the rice *(i use whatever i have on hand) i'm a cheater! make sure the rice gets coated with the oil!
3. add 2/3 cup of dry white wine & simmer until the wine has been mostly absorbed.
* i always use the cheapest wine i can find for cooking.
some people may notice a difference when you cook with better wine but, i just don't.
The Big Kahuna is from Fresh & Easy. it cost me a whole $1.99... PERFECT!
4. add 4-5 cups chicken stock 1 cup at a time and let it simmer down before adding more. remember to stir continuously this take about 20-30 min.
* i didn't make fresh stock. i never have i use bouillon cubes sometimes i'll use vegetable bouillon, it all depends on my mood
5. while that's going on wash & cut 1 lb. of thin asparagus into
2 inch pieces!
6. blanch the asparagus and blanch 10 oz. frozen green peas.
sorry i didn't take a pic of the peas OOPS!
* i cheated here too! i used my instant tea kettle to bring my water to a boil and poured it over my asparagus. and let it sit for about 5 minutes. i hate over cooked asparagus or any veggie for that matter. i like them crisp!
*i did the same thing with the peas however since they were frozen i had to drain the water once and pour boiling water over it again and let it sit for about 3-4 minutes.
7. once the rice is tender but firm add the asparagus
8. add the peas
8. now mix it together
9. remove from heat and add mozzarella and lemon juice on top
let it sit for a few minutes so the flavors have a chance to fuse.
i cover it.
let it sit for a few minutes so the flavors have a chance to fuse.
i cover it.
10. garnish with asiago and green onion
*i didn't have any chives.
it was still good
*i didn't have any chives.
it was still good
TA-DA
*i really wish i didn't use my "autumn bowl" for this pic. oh well nothings perfect!
BON APPETIT
*side note you can put salt and pepper to your liking, i didn't there is so much flavor without it.
do you forgive me???
"But the Holy Spirit produces this kind of fruit in our live:
love, joy, peace, patience, kindness, goodness,
faithfulness, gentleness, & self-control
There is no law against these things."
Galatians 6:22-23
Lord I'll try not to forget again.
"But the Holy Spirit produces this kind of fruit in our live:
love, joy, peace, patience, kindness, goodness,
faithfulness, gentleness, & self-control
There is no law against these things."
Galatians 6:22-23
Lord I'll try not to forget again.
xxO
