130833 chilean bass tomato broccoli risotto Recipes

butter, short grain rice (plus 1 cup and 1/4 boiling water), tomato sauce/puree, fresh oregano, chopped, left over roasted chicken, shredded, broccoli, cut into small pieces, parmisan cheese, grated, salt and pepper to taste

boneless, skinless chicken breasts cut into small cubes, olive oil, white onion, chopped and divided in half, mushrooms, chopped, arborio rice, water, chicken stock cube, broccoli, chopped, black pepper

chilean sea bass fillets, salt and pepper, butter, coarse grain mustard, seasoned salt or 1/4 tsp mrs. dash seasoning mix, breadcrumbs

chicken broth, water, broccoli , cut into flowerets, quartered if large, and stems cutinto 1/2-inch dice, freshly grated lemon zest, fresh lemon juice, onion, chopped fine, garlic clove, minced, olive oil, rice (short , medium, or long grain), freshly grated parmesan

uncooked elbow macaroni, onion, thinly sliced, garlic clove, minced, butter, chopped fresh broccoli, chopped seeded peeled tomatoes (about 6 medium), minced fresh parsley, chicken bouillon granules, salt, dried oregano, dried basil, shredded reduced-fat cheddar cheese, divided

pasta, bacon, blue cheese, green onions, tomatoes, broccoli florets, olive oil, vinegar

butter, white rice, chicken broth, white wine, olive oil, garlic (crushed ), salt, chicken breasts (diced ), broccoli floret, parmesan cheese

chicken broth (or any good broth), dry white wine, unsalted butter, oil (from container of sundried tomatoes), onion, finely minced (or shallots or leeks or any combination), arborio rice, sun-dried tomato, coarsely chopped (use tomatoes packed in oil), tomato paste, fontina cheese (rind removed, diced fine ), fresh parsley, chopped, parmesan cheese, grated (use the best quality possible)

shallots , brunoise, ginger , brunoise, garlic , brunoise, sesame oil, sugar, chicken stock, soy sauce, fermented black beans, soaked and chopped, star anise, orange , zested, coriander seeds, chilean sea bass fillet, chinese broccoli

roasted red peppers, lemons , juice of, garlic clove, fresh basil leaves, patted dry, extra virgin olive oil, salt and pepper, idaho potatoes, olive oil, chilean sea bass fillets

chilean sea bass fillets, olive oil, salt and freshly ground pepper, roasted yellow pepper grits , recipe follows, roasted poblano sauce , recipe follows, yellow peppers, olive oil, unsalted butter, spanish onion, finely chopped, garlic, finely chopped, chipotle puree, hominy, drained, heavy cream, grated white cheddar, poblano peppers , roasted, peeled, seeded and chopped, red wine vinegar, chopped cilantro, honey, salt and freshly ground pepper, olive oil

olive oil, onion, diced, risotto rice, coconut milk (about 13 oz.), vegetable stock (or 1 1/2 cups water, 1 cube veggie bullion), head of broccoli, sea salt and freshly ground black pepper, pine nuts , cashews or almonds, toasted (nuts are optional

sweet chilean cherries, chilean raspberries or 1 cup blueberries, fresh pineapple, chopped, low-fat yogurt , vanilla or 1 cup lemon, banana, sliced, dates, chopped, toasted sliced almonds

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

marinated artichoke hearts, sea bass fillets, tomatoes, chopped, zucchini, cut into rounds, chopped fresh basil, garlic cloves, minced, bottled clam juice

broccoli rabe, cut into small florets, chicken stock , as needed, unsalted butter, olive oil, garlic, minced, shallot , brunoised, kosher salt and freshly ground black pepper, arborio rice, dry white wine, grated parmesan , plus more for garnish, piquillo pepper salsa , for serving, recipe follows, blood leaves, for garnish, chervil, for garnish, piquillo peppers, diced (about 1/2 can), pitted nicoise olives, sliced, extra-virgin olive oil, fresh flat-leaf parsley, chopped, red wine vinegar, fresh thyme , picked and chopped, kosher salt and freshly ground black pepper

broccoli rabe or chinese broccoli (gai laan), olive oil, chopped onion, garlic, minced, arborio or short - to medium-grain white rice, dry white wine, chicken broth, crumbled chevre (goat) cheese

sea bass , fillets or 2 lbs steaks, tomatoes, medium,thinly sliced, cucumber, small,thinly sliced, onion, chopped, green pepper, chopped, red pepper , chopped 1 tsp garlic,minced, butter or 2 tbsp margarine, parsley, white wine, lemon juice, marjoram