Monday, August 10, 2015

Mega Mushroom Risotto with Peas and Parmesan

Don’t like mushrooms? What’s wrong with you? Try this dish and you’ll start singing a different ‘shroomy tune.

Mega Mushroom Risotto with Peas and Parmesan 
1 ounce dried porcini mushrooms
1 cup boiling water
2 tablespoons unsalted butter
1 medium yellow onion, chopped
1 ½ cups Arborio rice
¼ cup dry white wine
4 cups low-sodium chicken broth
10 ounces sliced cremini mushrooms
1 cup frozen peas, thawed
½ cup freshly grated Parmesan, plus extra to sprinkle on top
Salt and pepper, to taste

Put the porcini in a bowl and pour boiling water over them. Soak for about 15-20 minutes, until they’re softened. Use a slotted spoon to transfer porcini to a cutting board and coarsely chop the mushrooms. Reserve the mushroom soaking liquid.

Melt butter in large skillet over medium heat. Add onions and cook until softened, about 5 minutes. Add the rice and stir for 3 or 4 minutes, until lightly toasted. Add wine and cook, stirring constantly, until almost evaporated (this only takes a minute, tops). Reduce heat to low-medium and add porcini, 1 cup broth and the mushroom liquid (leave behind any sediment). Continue adding broth ½ cup at a time and cook, consistently stirring, until rice has absorbed the broth. Stir in sliced creminis after 20 minutes. Cook until the rice is creamy but still al dente, about 25-30 minutes (it’s OK if you don’t use the full amount of broth -- just keep adding broth until you reach a desired consistency). Stir in peas and Parmesan, and season with salt and pepper.

Monday, August 3, 2015

Make-Fast Mondays: Curried Chicken Burgers with Mango Chutney

The next time you want a burger but want to go for something a little less conventional than your trusty beef patty with lettuce, tomato and cheese, give these flavor-packed chicken wonders a try.

Curried Chicken Burgers with Mango Chutney 
1 pound ground chicken
1 egg
½ cup breadcrumbs
2 tablespoons plus ½ teaspoon yellow curry powder, divided
2 cloves garlic, minced
¼ cup plain fat free yogurt
¼ cup mayonnaise
2 green onions, sliced
8 tablespoons mango chutney, divided
Four sandwich thins (whole-wheat buns would also work), toasted
Garnishes: sliced English cucumber and red bell pepper

Preheat grill to medium-high.

Combine ground chicken, egg, breadcrumbs, 2 tablespoons curry powder and minced garlic in a medium bowl. Shape into four patties.

Whisk yogurt, mayonnaise, green onions and remaining curry powder together to create curried yogurt sauce. Cook burgers 5-7 minutes on each side, until meat is completely cooked through. Serve the burgers on sandwich thins, topping each patty with two tablespoons of chutney, a healthy spoonful of the curried yogurt sauce, and sliced bell pepper and cucumber.