Savory Mushroom Risotto with Sautéed Chicken Breasts

Savory Mushroom Risotto

6 cps low sodium, fat free chicken broth (may be made vegetarian by using vegetable stock)
2 tablespoons olive oil, divided
1 pound white mushrooms, sliced
1 tbsp rosemary, finely minced (or 1/2 tsp powdered rosemary)
2 medium shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine (I used Pinot Grigio)
1/3 cup freshly grated Pecorino-Romano cheese

In a medium saucepan, bring the broth just to a simmer; turn heat back slightly and keep it warm.

Place a large soup pot over medium-high heat for 1 minute. Place a tablespoon of olive oil in, then add in mushrooms, stirring gently to coat completely with the oil. Continue to cook until they take on a medium brown colour, about 3-4 minutes. Turn out into a bowl and cover mushrooms and any liquid they exude.

In the same pot, add remaining tablespoon of olive oil, and sauté the shallows. Cook for 1 minute, then add uncooked rice, stirring to ensure every grain is coated with oil. When rice smells nutty and has started to take on a toasted colour (about 2 minutes), remove from heat, pour in wine and add rosemary. Return to heat. Stir rice until wine is absorbed. Add broth in 1/2 cup increments, stirring after each addition, making sure all liquids have been absorbed prior to next addition.

This will take about 15-20 minutes in all. Remove pot from heat, add Pecorino-Romano cheese, and return mushrooms with any liquid they exuded, stirring gently so as not to break up the mushrooms.

Serves: 6.

Sautéed Chicken Breasts

In a large fry pan, place 3 tbsp olive oil that has been infused with fresh rosemary and garlic (recipe below). Place pan over medium-high heat and after 45-60 seconds, add four boneless skinless chicken breasts. Reduce heat to medium-low and allow to cook, covered for 5 minutes. Turn the breasts over and allow to cook 5 minutes more. Remove lid, turn the chicken one final time, and allow to cook for an additional 5 minutes, or until juices run clear.

Serves: 4.

Infused Olive Oil

2 cps Extra Virgin Olive Oil
6 garlic cloves, peeled and crushed
fresh rosemary (the leaves of 4 fresh stems)

In a small saucepan, add all ingredients. Heat until the oil just begins to bubble. Turn off heat, allow to cool completely. Pour into a jar with a tight fitting lid (yes, garlic and all), and place in a cool, dark place for at least a week so the flavours have a chance to infuse properly.

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The last hurrah of summer…

Summer ended today, with one final hurrah, warm temps, bright sun, crystal blue skies…all to give way to chillier temperatures, and the true onset of autumn. Sure, we’ll have days in the upper 60s (F), but Old Man Winter is going to be knocking soon … and he will not be denied.

As the seasons turn, it’s bringing on a bounty of apples, of winter fruits, and, as the song goes, summer wine (it takes time to ferment, obviously), the wind begins to howl as the leaves change their colours, and frost claims the last of the garden goodness. So goes the “circle of life.” We, as individuals, are born in the springtime, mature in the summer, age in the autumn of our years, and pass on in the winter.

The thing I’m grateful for with all this change is that the cooler nights have set the rose bushes to blooming their little hearts out one final time before going dormant for the season.

Do you find yourself looking at the little things and finding joy? As a friend of mine told me today, “Don’t cry because someone died. Smile, because you were a part of their life.”

Take time to scope out recipes that make you smile. Try new ingredients. Don’t be afraid to fumble in the kitchen. Some of the greatest recipe creations were discovered by improvising, or even by a dish that didn’t turn out just right. Remember — never, ever give up — especially on yourself.

Another friend of mine is going through a rough patch, having left her husband, heading for a divorce. To make matters even rougher for her, she is attempting to reconcile her religious beliefs with the necessity of the divorce. As I attempted to explain to her… if she has done her best, she need fear nothing. But by staying in an unhealthy relationship, she need fear everything.

Life isn’t black and white. It’s infinite shades of grey. And somewhere, mixed in it all, are the bright colours of the rainbow. Find yours. Celebrate life, love and happiness. Every day.

“We never talked forever… we were in love and through it all… our hearts would sing everytime they’d ring the ancient bells of St. Paul’s…” (Linda Eder)

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Guilt Free Soup

Guilt Free Soup

1 medium onion, chopped
1 clove garlic, minced
3 large carrots, chopped
2 ribs celery, chopped
4 tbsp. Parmesan cheese
1/4 tsp. butter
2 c. vegetable broth
1 lb russet potatoes, diced
2 tbsp Italian seasoning
1/4 tsp fresh ground pepper
1 1/2 tsp kosher salt
2 cups skim milk

In a soup pot, sauté onion, garlic, carrot, and celery in 1 tbsp olive oil until tender (about 5 minutes). Add broth, potatoes, Italian seasoning, salt, and pepper; cook 15 minutes. Add milk and cheese; heat until almost boiling.

Serves 4.

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Building The “Perfect” Burger

24 ounces ground sirlon or turkey or chicken, divided
4 seeded rolls
shredded lettuce
sliced tomatoes
8 strips of turkey bacon, cooked, drained
4 slices of cheese (American or Cheddar)
pickle relish (dill or sweet)
mustard, ketchup, mayonnaise

Divide ground meat into four 6-ounce patties. Grill over medium heat until cooked to your preference. Spritz each cut side of the bun with olive oil and place, oil side down, on the grill until toasted. Build your burger: Bun, burger, cheese, lettuce, tomato, pickle relish, lettuce, condiments.

Serve with oven roasted frites.

Makes 4 burgers.

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A Season In Your Path

In what seems like a completely different lifetime, I used to sing… not for money, but in front of an audience. One of my favourite tunes was called “A Season In Your Path.”

I was touched by a phrase I once read that said “People come into your life for a moment, a reason, or a season.” Nothing lasts forever — the thing that matters is what we do with the time that we have been allotted. Make a positive difference. Learn to build up instead of tear down. Be a catalyst for improvement.

It’s on days like today, when it was chill, the wind was whipping the leaves off the trees and blowing them down to oblivion, when I came to realize exactly what my grandmother, whom I lost last month, meant when she said that “the older you grow, the faster time goes. There is no holding back the hands of time.” She was a wise woman, on in her 85 3/4 journeys through the calendar, she saw many emotions — from elation to heartbreak. She was the kind of sturdy stock, however, that always gave thanks — even when someone she loved died. She didn’t give thanks because they passed on, she gave thanks for the time she had with them. Her… season in their path.

Let someone who’s in your “season” know how much you care about them. Better yet, let your actions magnify and amplify your true heart’s voice.

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And the rain beats on my roof…

A cold, damp, miserable day around the house. Still, It is beyond the middle of October, so it’s only fitting that Autumn starts to show its true colours.

Time to break out the soup recipes. Time to break out flat breat. Time to break out the baked goods.

Time to stop and give thanks for all that life has to give. Remember when I said that Thanksgiving wasn’t just limited to a day in October for Canadians and a day in November for Americans? This is what I meant. There should always be something that makes you stop, pause, reflect, smile, and be grateful every day. As a dear friend of mine gave me this quote the other day because she says it reminds her of me and the relationship I’m in: “I love you not because of who you are, but because of who I am when I’m with you.”

You see, in my mind, people put too much pressure on finding “the one” because they’re sure they won’t be ‘complete’ without a certain someone to love. But no one can complete you. A person may complement who you are, but that’s as far as it can go. Take a moment and be thankful for being who you are. Love starts inside of you.

(It’s also the only thing in life that you have more of, the more you give away.)

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