Shrimp Casserole

This yummy casserole is similar to many casseroles that I have cooked before.  It contains onions, celery, rice, canned creamed soups and meat.  The main difference is that this casserole includes shrimp.  I don't cook a lot of shrimp, but I really should.  Shrimp is a healthy low fat food and cooks super fast.  My family loves it.

Many Southern casseroles include canned cream of _____ soups.  These soups have been a staple in Southern kitchens for at least 50 years.  Nowadays they are getting a bad wrap.  Many people are snubbing their nose at the once kitchen staple.  The Real Food and Clean Eating movements have exposed the lack of nutritional value in processed foods including canned creamed soups.  Please understand, I am all for eating "real food" and cutting out processed ingredients.  While living in Italy, I was introduced to a whole new way of eating.  Real or whole food tastes much better than any processed food and our diets should consist mainly of these wonderful God given nutrients.  However, there are many delicious recipes like Poppy Seed Chicken, Chicken Pot Pie, my grandmother's cornbread dressing (which is the best in the world), and this delicious Shrimp Casserole that call for canned creamed soups.  So, in our family, we still enjoy these dishes once in a while.  I have cut way back on the amount of processed foods that I cook with, but I am not quite ready to jump on the soup bashing band wagon and dismiss this staple forever.

Buon Appetito!

Shrimp Casserole
source: www.myrecipes.com
yield: 8 servings
prep: 30
cook: 17
bake: 30
calories: 418
fat grams: 18.4

• 1 1/2 cups uncooked long-grain rice (I like using wild rice.)
• 1 1/2 pounds medium-size raw shrimp 
• 1/2 cup butter 
• 1 green bell pepper, chopped 
• 1 onion, chopped 
• 3 celery ribs, chopped 
• 2 garlic cloves, minced
• 4 green onions, chopped
• 2 (10 3/4-oz.) cans cream of shrimp soup, undiluted*
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 cup (4 oz.) shredded Cheddar-colby cheese blend 
• 1/4 cup fine, dry breadcrumbs

Preparation

1. 1. Prepare rice according to package directions.
2. 2. Peel shrimp, and devein, if desired.
3. 3. Melt butter in a large skillet over medium heat; add bell pepper and next 4 ingredients, and sauté 10 to 12 minutes or until tender. Stir in soup, shrimp, salt, and pepper; cook 3 minutes or just until shrimp turn pink. (Do not overcook.)
4. 4. Combine shrimp mixture and rice. Pour mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with 1 cup shredded cheese and 1/4 cup breadcrumbs.
5. 5. Bake at 350° for 30 minutes or until cheese is melted.
6. *2 (10 3/4-oz.) cans cream of celery soup, undiluted, may be substituted.
7. Chicken-and-Rice Casserole: Substitute 3 cups chopped cooked chicken for shrimp and 2 (10 3/4-oz.) cans cream of chicken soup, undiluted, for cream of shrimp soup. Proceed with recipe as directed.

Pumpkin Risotto

I am so excited to share this authentic Italian recipe that I received from an Italian friend! While living in Italy we participated in the Amici program which matches American families with Italian families who share similar interests and whose kids are the same gender or close in age. We were matched with a wonderful family, the Lorenzos.  Despite the language barrier we had great times together. The dad, Enzo, and the boys, Riccardo and Federico, speak pretty good English. The mom, Giusi (pronounced Juicy), didn't speak any English, and I do not speak Italian so communication was a challenge. We wished that we could talk to each other more, but were able to find common ground through shopping and cooking. This is a picture of our families a few days before leaving Italy.

The front row: Federico, Giusi, me, Graham, Riccardo
The back row: Enzo, Collin, Brandon

We spent Christmas Eve 2011 at the Lorenzo's home. Giusi is a fantastic cook! She served this Pumpkin Risotto as well as about 6 other delicious dishes.

Risotto is a very popular rice dish in Italy.  The rice is cooked in either meat or vegetable broth and usually includes butter, parmesan cheese, and onions.


According to the World Encyclopedia of Cooking Ingredients, the most popular variety of risotto is Arborio, Vialone Nano, and Carnaroli. Arborio is the best-known Italian risotto; Vialone has a plump grain and a firm inner starch, so that risottos made using this rice tend to have slightly more bite; Carnaroli is a premium rice and has a firm bite.

Risotto Rice

When cooking Risotto it must be constantly tended to and cannot be left to simmer like typical rice.  Broth is added gradually and must be stirred occasionally until absorbed. This is repeated until the rice is done. This is not a fix-it and forget-it dish, but the results are truly worth the effort.

The original recipe calls for sausage. I didn't add sausage. Instead I chopped one piece of bacon and added it to the onions for flavor. The results were awesome. I have included the original recipe with my changes in parentheses.

This Pumpkin Risotto is so flavorful and beautiful making it perfect for a special occasion or entertaining.

Buon Appetito!

Pumpkin Risotto

yields: 4 servings 

with sausage

calories: 781

fat: 41

without sausage

calories: 594

fat: 25.8

400 grams pumpkin 

300 grams risotto rice (Arborio or Carnaroli)

3 Italian sausages (I used 1 piece of bacon instead)

1/2 onion

1/2 glass of white wine

About 1/4 cup olive oil 

1 liter chicken or veggie broth

1- 1 1/2 cups parmesan cheese (I love the robust flavor of parmigiano reggiano, but it is quite expensive.)

1-2 Tbsp butter (optional)

Salt and pepper to taste

Chives

1. Peel pumpkin and cut into small pieces (approximately 1/4 inch cubes).
2. Peel and cut onion into thin strips.
3. Saute onions in olive oil until browned. 
4. Remove casing from sausage and crush with fork and add to onion (I added the bacon instead).
5. Saute the meat and add the white wine and let it evaporate.
6. Add pumpkin letting it cook for about 10 minutes over low heat. 
7. Add the rice and let it toast.
8. Pour in broth gradually stirring often. 
9. You can mash the pumpkin with fork if it is not fully cooked and allow it to fully cook. 
10. When rice is cooked add butter if desired, parmesan cheese, salt and pepper, and chives to taste. 

After rice is cooked, taste test to determine how much butter, cheese, salt, pepper, and chives need to be added. 

Comfy in the Kitchen: Crispy Orange Beef With Broccoli

photo source:comfyinthekitchen.com

I have decided to occasionally feature other blogs' recipes that I have tried and enjoyed. The blogs I choose to feature will be ones that I enjoy reading, offer great recipes or cooking information, and share similar personal values. I would also like to begin featuring recipes from friends or followers, so if you would like to be featured on my blog, please leave a comment or "like" my facebook page and leave a comment.

Many of you may be familiar with Comfy in the Kitchen blog especially if you follow the blog Women Living Well. WLW is a christian blog written with the intent of encouraging women as they are raising their families. Courtney at WLW has a huge following and was even featured on the Rachel Ray Show. Courtney often features her friend Janelle's cooking blog, Comfy in the Kitchen.  Janelle shares everyday cooking recipes that are simple and family friendly. Although I enjoy her recipes, that is not what continues to draw me to her site. Her heart for the Lord and ministering to others using her love of food keeps me coming back. I love that she has a meal ministry to share the love of Christ.

Tuesday evening I cooked Crispy Orange Beef With Broccoli.  I saw this on Janelle's blog and thought the combination of crispy, orange, and beef sounded really good. I know crispy is not a flavor, but texture is often just as important. It was delicious! I enjoyed it so much that I ate it for leftovers 3 days in a row. Unfortunately, my hubby was out of town and didn't get to try it. I will be honest and tell you that my boys didn't care for it. I think the combination of sirloin and orange zest just didn't do it for them. I am also not sure they really liked the ginger flavor either. I don't cook a lot of dishes with fresh ginger and it may have been a little too strong for them.

Before slicing, I put the meat in the freezer for about 30 minutes to get it extremely cold then thinly sliced it in my food processor. It made for faster frying and the meat was really tender and easy to eat.  Serve this dish with rice and a side of broccoli and you have a complete meal. I took some to a friend whose wife is out of the country and he gave it rave reviews.

Click on the recipe title to see Janelle's full post with lots of pics.

Crispy Orange Beef with Broccoli

Prep time: 20 mins

Cook time: 25 mins

Total time: 45 mins

Serves: 6

Recipe adapted from allrecipes.com

Ingredients

• 1 1/2 pounds beef top sirloin, thinly sliced
• 1/3 cup white sugar
• 1/3 cup rice wine vinegar (white vinegar will do)
• 2 tablespoons frozen orange juice concentrate
• 1 tablespoon soy sauce
• 1/4 cup cornstarch
• 2 teaspoons orange zest
• 3 tablespoons grated fresh ginger
• 1 1/2 tablespoons minced garlic
• 8 broccoli florets, lightly steamed or blanched
• 1-1 1/2 cups oil for frying- use 1/4 cup at a time in batches

Instructions

1. Drain beef strips in a single layer on dish lined with paper towels.
2. In a small bowl, mix together the sugar, vinegar, orange juice concentrate, and soy sauce. Set aside.
3. Start making your rice per package directions.
4. Heat oil in a wok over medium-high heat.
5. Toss dried beef in cornstarch to coat.
6. Fry in the hot oil in small batches until crispy and golden brown; set aside.
7. Drain all of the oil from the wok except about 1 tablespoon.
8. Add orange zest, ginger and garlic to the remaining oil, and cook briefly.
9. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes.
10. Add beef, and heat through, stirring to coat.
11. Serve immediately over steamed rice, and garnish with broccoli.

Buon Appetito!

Timballo di Riso/Rice Timbale

This recipe comes from the Italian cooking school that I attended in the spring. When we arrived at the school each day we would go to a classroom where the head chef would brief us on the dishes that we were going to prepare. Sometimes between the briefing and walking to the kitchen the recipes would change, and we would make a totally different dish than we were told about. After "graduation" the school gave us a cd with all the recipes in Italian. This recipe was on the cd, but we never actually made it in class.

This was probably the most challenging Italian recipe I have cooked so far. It wasn't that the actual dish was difficult, but trying to translate the recipe was challenging. Since my Italian is not good, I rely on Google Translate to translate the recipes. It was also confusing since the recipe is for four rice timbales (english for timballo), but it has you prepare enough meatballs for about 20 timbales! But as the Italians say, "va bene" which loosely translates "all is well". My kids loved the meatballs (which are inside the rice) so they definitely were eaten. 

I had to do some research on timbale recipes since I had never heard of them and didn't have a clue what I was cooking. Then after making this dish a friend mentioned to me that her Italian neighbor had recently taught her how to make it, and I read about it in a book on Sicily.

Timballo is an Italian dish that consists of  baked pasta, rice, or potatoes stuffed with meat or vegetables. One popular Sicilan way to make it, is to line a bundt pan with fried eggplant and then layer with rice and vegetables. After baking, dump out the pan and you have a nicely molded eggplant timbale.


A timbale is a kettledrum and looks like this:

You can purchase molds in the shape of a kettledrum, so I assume that is why it is called Rice Timbale. I didn't have any timbale molds so I just used some ramekins that I already had.

I have not perfected this recipe. I just want you to see how this recipe translates and why it was so difficult for me. This dish was quite delicious so perhaps one day I will try it again, rewrite the recipe, and share it with you.

Rice Timbale

with Heart and Smooth Tomato Mozzarella

Carnaroli rice 200 gr
onion 80 gr
vegetable broth 50 gr
olive oil 50 cl
minced beef 200 gr.
eggs 2
grated parmesan 150 gr.
parsley bunch
bread-crumbs 150 gr.
peanut oil .300 lt
tomatoes .200 kg
mozzarella 100 gr.
garlic 1
aluminum cups 4

Chop half the onion fry it in a saucepan over low edge, add the rice, toast, sprinkle with white wine to evaporate off and let stand. Take the remaining clove of garlic, add onion and brown in a saucepan combine the tomatoes, salt and pepper and cook. Apart from taking the chopped beef put in a bowl combine eggs, bread-crumbs, parsley, grated Parmesan, salt, pepper, and knead, form small patties and fry in a pan. In a saucepan, prepare the vegetable broth. Turn the pan with wet rice with vegetable broth and bring to cooking the meatballs and add a ladle of tomato sauce with grated cheese mix into the molds lay at the center include a diced mozzarella, sprinkle with grated cheese and grill in the oven at 180 degrees for 5 minutes.

Bourbon Chicken

My family LOVES this Chinese inspired dish!! I have to double it whenever I cook it. It is super simple to make, so I love it too!

It calls for 3/4 tsp crushed red pepper and is pretty spicy. The first time I made it, Collin took a drink after every bite! lol! Now, I half the amount of red pepper. It still has a slight kick to it, but it is definitely not too hot.  

Bourbon Chicken

http://www.food.com/

Prep Time: 15 mins

Total Time: 35 mins

2 lbs boneless chicken breasts, cut into bite-size pieces
1-2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes (I half the amount of pepper)
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup gluten free soy sauce



1. Heat oil in a large skillet.
2. Add chicken pieces and cook until lightly browned.
3. Remove chicken.
4. Add remaining ingredients, heating over medium heat until well mixed and dissolved.
5. Add chicken and bring to a hard boil.
6. Reduce heat and simmer for 20 minutes.
7. Serve over hot rice and ENJOY.

Mushroom and Asparagus Risotto

Risotto is a very popular Italian dish. I had never heard of risotto until we moved to Italy. There are many variaties of risotto dishes and they are all delicious. It is easy to make, but does require a lot of attention while cooking, but it is so worth it!

Here is a pic of uncooked risotto. As you can see it is different than long grain white rice.

Mushroom and Asparagus Risotto

Serves 4

(the cubes are frozen broth)

 1 3/4 cup  Carnaroli rice (400 gr)

1 1/3 cup  sliced mushrooms (300 gr)

7 oz. cut into pieces asparagus (200 gr)

1/2 cup chopped onions (100 gr)

3/4 cup chopped ham (170 gr)

 1/2 cup grated Parmasan cheese (100 gr)

1/2 cup butter (100 gr)

1 tablespoon fresh parsley (15 gr)

 4 tablespoons extra virgin olive oil (57gr)

Vegetable broth

Preparation

Chop the onion and fry in a pan with extra virgin olive oil add the rice and toast.

Add mushrooms, asparagus, and ham to rice. Add broth a little at a time while stiring constantly until soaked in  rice. Continue the process until rice is cooked.

Lastly stir in butter and Parmesan.

Buon Appetito!!