Mushroom Spinach and Sausage Risotto

This is a fun dish to make, but it needs your attention during the cooking.  Unlike regular rice, you can't put it on the stove or the rice cooker and walk away.  So make sure the kids are in school or napping and the dog's been walked before you start :-)
  
Ingredients:

• 1/2 Pound fresh Shitake mushroom
• 2 links of sausage (I use Italian-herb chicken sausage)
• 1 Package of fresh spinach
• 4 Cups of chicken broth
• 2 Cups of mushroom broth (or mushroom soup)
• 4 Tbs unsalted butter
• 2 Tbs extra virgin olive oil
• 1/2 cup fine chopped onions 
• 5 cloves of garlic (you can use 2 - 3 if you don't care for the garlicky taste)
• 2 Cups arborio rice
• 1/2 Cup white wine (this is optional)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3/4 cups of grated Parmesan cheese

Process:

1. In a saucepan heat the chicken and mushroom broth and bring to simmer.  Make sure this saucepan is near you as you're preparing the risotto.  You'll need this to gradually ladle in the broth as you're stirring the risotto.
2. Use a medium size soup pot or a deep saute pan to make the risotto - whatever works for you.  
3. On medium heat add the olive oil and butter.
4. Add the cooked sausage and brown - make sure to keep the heat low, you don't want to burn the butter and oil.
5. Add the onion and garlic and saute for a couple of minutes - make sure the heat is low, you're not frying them. 
6. Add the salt and pepper.
7. Add the mushroom and saute for another 2 minutes.
8. Add the spinach and saute until the leaves are wilted.
9. Add the arborio rice and saute - make sure to keep on stirring the mixture.  Saute for a couple of minutes until the rice is glistening.
10. Add a ladle of the chicken mushroom broth and mix until 3/4 of the liquid is absorbed.
11. Add another ladle and stir.
12. Keep on repeating the process - it should take about 15 minutes to reach the proper texture for the risotto.  
13. Add the wine and stir.
14. Taste it for seasoning and rice texture.  If you want it more tender, add another ladle of liquid and stir until you reach the texture you like.  If you run out of stock, use hot water.  Be careful not to add too much water - keep on testing the texture as you add more and stir.  
15. Make sure the rice isn't too dry before you end it by adding in the Parmesan cheese. Remember it's like any other rice, it will absorb the moisture while it sits.
16. Serve it with garlic bread or eat it alone.

Note: Arborio rice is very starchy, therefore, it's important that you add the liquid gradually while stirring the whole time.



In the photo, I'm serving it with toasted garlic and mozzarella cheese bread. 

Fun Veggie and Sausage Appertizers

Veggie Shapes

Butternut Squash and Turkish Sausage

The veggie shapes is fun to make.  Just get your favorite veggies and add your artistic creative talents to carve out characters and shapes.  Serve with hummus or your favorite dips.  I've used cucumbers for the people, bell peppers for the sticks and dish and radishes for the smiling heads!  

Butternut Squash and Turkish Sausage

1. Preheat oven to 425.
2. Cut a butternut squash (or buy ready cubed package from the produce section - most markets carry them).
3. Put the squash in a bowl, sprinkle with black pepper, grated Romano and Parmesan cheese and a little olive oil.  Mix then arrange them single layer in a pan (lined with parchment paper).
4. Bake in the oven for about 15 - 20 minutes, or until tender and crispy on the outside.  Keep an eye on them!

Note:  Add salt if you're not using cheese.   

For the sausage - use your favorite sausage and prepare according to the package instructions.  I'm using a Turkish sausage called "Sujuk" - it's very spicy and yummy.  This sausage is also used for breakfast with eggs.

Tilapia Salad and Grilled Vegetables

Lemon Vinaigrette Ingredients:

• 1/4 Cup Fresh lemon juice
• 1/4 Cup Lightly packed fresh Italian parsley
• 2 Cloves Garlic
• 2 Tsp Finely grated lemon zest
• 1/2 Tsp Kosher salt
• 1/4 Tsp Freshly ground black pepper
• 1/3 Cup Extra Virgin Olive Oil

Note:  This vinaigrette is compliments of Food Network.  It's very good, I use it for other salads especially if I add tuna.  Also can be used for veggie dipping.


Vinaigrette Process:

1. Blend the lemon juice, parsley, garlic, lemon zest, salt and pepper in a blender
2. With the machine running, gradually blend in the oil
3. Season the vinaigrette to taste with more salt and pepper

 Main Ingredients:

• 3 Tbs Extra Virgin Olive Oil (used for sauteing the fish)
  
• All purpose flour for drenching the fish
• 2 Pounds of Tilapia (or any white fish) - cut into serving pieces (see picture)
  
• 12 Oz Spinach (or a mix of greens of your preference) - remember this is for the salad
• 1 Cup of cherry tomatoes (add them as garnishment to add color to the plate)
  
• Salt and pepper for seasoning

Note:  You can get creative here - sometimes I grill vegetables in the oven instead of a salad - see picture

Process:

1. Heat the olive oil in a non-stick frying pan over medium high heat
2. Sprinkle the fish fillets with salt and pepper then drench lightly in the flour
3. Fry the fillets until golden brown (about 3 minutes on each side)
4. When serving - put the fillets (however many you're going to eat) on top of the salad and drizzle with the lemon vinaigrette 
5. Pick your favorite wine and enjoy!

To grill vegetables - very easy and fast:

1. Preheat oven to 425.
2. Put your favorite veggies in a bowl, sprinkle salt, black pepper, grated Romano and Parmesan cheese and a little olive oil.  Mix then arrange them single layer in a pan (lined with parchment paper) - it's important to use parchment paper so that the veggies don't stick to the pan.
3. Bake in the oven for about 10 - 12 minutes.  Keep an eye on them!

Note: Don't add salt and pepper if you're using the lemon vinaigrette.  Also, you don't need salt if you're using grated Romano and Parmesan - they're usually salty enough for the veggies - veggies taste better without the salt ;-)

Spinach and Arugula Salad

It's very easy to make!

Ingredients:

Spinach 

Arugula

1/2 cup halved walnuts

1/4 cup toasted pine nuts

1/2 cup feta cheese

Salt and black pepper for seasoning

Drizzle lemon juice and olive oil 

Then toss!

Enjoy