Roasted Garlic Risotto

Roasted Garlic Risotto
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Risotto is a classic dish that has endless possibilities for a variety of ingredients and creativity. This one is simple fast and easy. I like to serve parmesan on the side to enable all those calorie counting freaks to watch their intake. Also leftovers can be used in my risotto quiche recipe
Gluten Free
Servings Prep Time
5 servings 15 min
Cook Time
20 min
Servings Prep Time
5 servings 15 min
Cook Time
20 min
Roasted Garlic Risotto
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Risotto is a classic dish that has endless possibilities for a variety of ingredients and creativity. This one is simple fast and easy. I like to serve parmesan on the side to enable all those calorie counting freaks to watch their intake. Also leftovers can be used in my risotto quiche recipe
Gluten Free
Servings Prep Time
5 servings 15 min
Cook Time
20 min
Servings Prep Time
5 servings 15 min
Cook Time
20 min
Ingredients
Servings: servings
Units:
Instructions
  1. Place whole garlic in pan with oil cold. Turn on heat at medium temp and simmer garlic until golden brown. Remove and set aside to cool and then chop coarsely
  2. Saute onions in same olive oil until tender, add Carnoli rice and stir to thoroughly coat rice with oil and moisture
  3. Add white wine and stir then add enough hot broth three times to cover the rice each time, stirring constantly until all broth is absorbed
  4. Add garlic to simmering rice on the last addition of broth
  5. After third addition of broth has been thoroughly absorbed check to confirm if rice is al dente and if needed add more broth... check for seasoning, add salt and pepper if needed
  6. Let cool several minutes and then serve.
  7. Serve parmesan and pecorino on the side for personal tastes
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Vegetable Paella with steamed Hake

Paella has always been one of my favorites as well as the riders. In my restaurant I offered a mountain version with rabbit and wild mushrooms. A traditional dish with room for creativity to fit diet and personal preferences. There’s something to be said socially when cooking with open fire and a Paella… even the neighbors end up at the house ( or the riders from the other teams 😉 )

Vegetable Paella with steamed Hake
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6-8 pax. Ingredients;
Gluten Free
Servings Prep Time
8-10 servings 1 hour
Cook Time
1 hour
Servings Prep Time
8-10 servings 1 hour
Cook Time
1 hour
Vegetable Paella with steamed Hake
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6-8 pax. Ingredients;
Gluten Free
Servings Prep Time
8-10 servings 1 hour
Cook Time
1 hour
Servings Prep Time
8-10 servings 1 hour
Cook Time
1 hour
Ingredients
Servings: servings
Units:
Instructions
  1. Procedure Broth preparation: Combine fish caracasses, onions, green part of leeks, carrots, celery, 2 smashed tomatoes, parsley, thyme, bay leaf and peppercorns in stock pot with approx. 4-5 liters water. Bring to a boil and then simmer for 1 hour. Strain
  2. Paella In a 60cm 24+” paella pan with accompanying gas burner or fire, previously prepared with hot coals and evenly spread, sauté 1 small diced onion and white parts of leeks with olive oil. When transparent, add garlic, peppers, zucchini and mushrooms slightly browning. Continue cooking by adding 8 of the tomatoes small diced and beans sprinkling with salt. This process permits the tomatoes to release a small amount of liquid. Cook and stir until this liquid has evaporated.
  3. At this point add pre made vegetable broth and artichokes and bring to a boil. Add 1T. Paprika and season with salt and pepper to taste.You want it to be tasty at this point as this will ensure all flavors to penetrate the rice.
  4. Add by sprinkling evenly rice over the boiling paella. Stir once and only once to control that the rice is evenly dispersed, then place hake fish on top in boiling broth, make sure that fish sits down into broth and as close to center as possible to ensure thorough cooking. Sprinkle with green peas and place a large lid or aluminum paper that fits just over the fish. Count from the moment you added the rice, 15 minutes.
  5. Then take off heat and let rest for no more than 5 minutes. Eat immediately. Chopped parsley for garnish
Recipe Notes

Notes; Some Paella recipes call for the rice to be sautéed with the olive oil. This process helps ensure the rice to maintain fluffy, separated and aldente. I’ve found that keeping mixing to a minimum works efficiently enables you to use less oil. Saffron can also be used. For this recipe about 2 grams (2 pinches) is enough to add a subtle flavor.

Nutrition Facts
Vegetable Paella with steamed Hake
Amount Per Serving
Calories 1068 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 4g 20%
Polyunsaturated Fat 8g
Monounsaturated Fat 15g
Cholesterol 179mg 60%
Sodium 1263mg 53%
Potassium 3593mg 103%
Total Carbohydrates 68g 23%
Dietary Fiber 14g 56%
Sugars 19g
Protein 127g 254%
Vitamin A 286%
Vitamin C 246%
Calcium 42%
Iron 60%
* Percent Daily Values are based on a 2000 calorie diet.

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Vegetable Tajine

Vegetable Tajine
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Tagine is a Moroccan cooking earthenware pot made of pottery, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides and a large cone- or dome-shaped cover that sits on the base during cooking. The cover is designed to promote the return of all condensation to the bottom. This pot is host of many versions of Tagine, as many as there are cooks. In quest of finding a new and interesting post race food I created this one using vegetables and rice instead of cous cous to keep gluten for all the riders Gluten free. The addition of tofu or chicken would be perfect as well as cous cous.
Gluten Free
Servings Prep Time
12 Servings 1/2 Hour
Cook Time
1 Hour
Servings Prep Time
12 Servings 1/2 Hour
Cook Time
1 Hour
Vegetable Tajine
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Tagine is a Moroccan cooking earthenware pot made of pottery, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides and a large cone- or dome-shaped cover that sits on the base during cooking. The cover is designed to promote the return of all condensation to the bottom. This pot is host of many versions of Tagine, as many as there are cooks. In quest of finding a new and interesting post race food I created this one using vegetables and rice instead of cous cous to keep gluten for all the riders Gluten free. The addition of tofu or chicken would be perfect as well as cous cous.
Gluten Free
Servings Prep Time
12 Servings 1/2 Hour
Cook Time
1 Hour
Servings Prep Time
12 Servings 1/2 Hour
Cook Time
1 Hour
Ingredients
Servings: Servings
Units:
Instructions
  1. Place soaked Garbanzos in pressure cooker, cover with 2 liters water, several garlic cloves, salt tt and bay leaf. Cook for 20 min at medium pressure, cool without rinsing. meanwhile...
  2. Bring to boil 1 1/2 liters of water, with lemon juice and zest to boil, add rice and quinoa, cover and return to simmer for 12 min. Remove from heat
  3. Saute in large pan all spices in olive oil, onions and garlic. When tender and fragrant add tomato paste and cooked until dry, sticking to bottom
  4. Add broth and rest of ingredients and simmer for 20 minutes
  5. Place rice and quinoa as a base on plate, ladle vegetable tagine over top and serve
Recipe Notes

Nutrition Facts
Vegetable Tajine
Amount Per Serving
Calories 392 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Sodium 721mg 30%
Potassium 523mg 15%
Total Carbohydrates 70g 23%
Dietary Fiber 8g 32%
Sugars 13g
Protein 12g 24%
Vitamin A 168%
Vitamin C 36%
Calcium 8%
Iron 32%
* Percent Daily Values are based on a 2000 calorie diet.

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Thai Chicken and Mango Salad

Thai Chicken and Mango Salad
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Gluten Free
Thai Chicken and Mango Salad
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Gluten Free
Ingredients
Servings:
Units:
Instructions
  1. Place the stock and coconut milk into a large saucepan. Bring to boil.
  2. Add the chicken, cover and simmer for 12 minutes, Turn off heat. Leave chicken to rest, covered, in the poaching liquid for 5 minutes. Cut it into thin slices
  3. While the chicken is resting , bring to a boil the remaining liquid and Add the asparagus and snow peas. Cook for 2 minutes. Strain and rinse with cold water.(remaining liquid can be stored for future uses).
  4. To make the dressing place the ingredients into a blender and mix until the honey dissolves.
  5. Mix asparagus, snow peas, spinach and mint in bowl. Add 3 tablespoons of the poaching liquid and mix. Top with the sliced mango and chicken. Drizzle the dressing evenly over top.
Recipe Notes

Nutrition Facts
Thai Chicken and Mango Salad
Amount Per Serving
Calories 570 Calories from Fat 315
% Daily Value*
Total Fat 35g 54%
Saturated Fat 15g 75%
Polyunsaturated Fat 5g
Monounsaturated Fat 11g
Cholesterol 104mg 35%
Sodium 783mg 33%
Potassium 1117mg 32%
Total Carbohydrates 26g 9%
Dietary Fiber 6g 24%
Sugars 12g
Protein 49g 98%
Vitamin A 148%
Vitamin C 155%
Calcium 14%
Iron 45%
* Percent Daily Values are based on a 2000 calorie diet.

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Black Bean Chili

Black Bean Chili
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Although there's always the option to buy cooked beans, sourcing your beans and avoiding preservatives is a important step to controlling your diet. When organizing your weekly meals, including beans several time enables you to cook more initially for all the meals. Besides the fact that black beans are an efficient carbohydrate, more power per gram, they are beneficial to digestive health by producing butyric acid. Eat your beans
Gluten Free
Servings Prep Time
4 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
20 minutes
Black Bean Chili
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Although there's always the option to buy cooked beans, sourcing your beans and avoiding preservatives is a important step to controlling your diet. When organizing your weekly meals, including beans several time enables you to cook more initially for all the meals. Besides the fact that black beans are an efficient carbohydrate, more power per gram, they are beneficial to digestive health by producing butyric acid. Eat your beans
Gluten Free
Servings Prep Time
4 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Place rinsed black beans in pressure cooker with bay leaf, 2 smashed garlic cloves, salt to taste and a pinch of cumin, cook 20 min high pressure. Stop cooking process quickly and hold
  2. Saute onions, garlic and carrots with chili powder and cumin until soft.
  3. Add black beans and cooking liquid, sun dried tomatoes, roasted peeled red peppers, jalapeño, sweet potatoes and cover with chicken broth.
  4. Simmer for 20-30 minutes.
  5. Season with salt pepper to taste, garnish with avocado and cilantro.
  6. Other optional vegetables that could be added; Corn, Kale
Recipe Notes

Nutrition Facts
Black Bean Chili
Amount Per Serving
Calories 467 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 4g 20%
Polyunsaturated Fat 8g
Monounsaturated Fat 14g
Sodium 1018mg 42%
Potassium 1561mg 45%
Total Carbohydrates 51g 17%
Dietary Fiber 17g 68%
Sugars 9g
Protein 14g 28%
Vitamin A 153%
Vitamin C 79%
Calcium 16%
Iron 36%
* Percent Daily Values are based on a 2000 calorie diet.

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