@Raedawn07 eating good. And that dish looks superb. Thanks for sharing your recipe.
The official coli cookbook thread
- Thread starter MoeDollaZ$
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I made this once.
Butternut Squash Risotto Recipe
Butternut Squash Risotto Recipe
- 2 cups cubed butternut squash
- 2 tablespoons butter
- 1/2 onion, minced
- 1 cup Arborio rice
- 1/3 cup dry white wine
5 cups hot chicken stock - 1/4 cup grated Parmesan cheese
- salt and ground black pepper to taste
- Prep
20 m - Cook
35 m - Ready In
55 m
- Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.
- Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
- Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier
I made this once.
Butternut Squash Risotto Recipe
- 2 cups cubed butternut squash
- 2 tablespoons butter
- 1/2 onion, minced
- 1 cup Arborio rice
Directions
- 1/3 cup dry white wine
5 cups hot chicken stock- 1/4 cup grated Parmesan cheese
- salt and ground black pepper to taste
- Prep
20 m- Cook
35 m- Ready In
55 mFootnotes
- Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.
- Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
- Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier
Looks good, can I get a sample.
That's cool. Haven't tasted a good risotto in a minute
Im sure you did. I want to taste it for myself. If it taste good, I might want seconds, and thirds......
I'll bring the wine
All the stuff I cook/bake is low carb/keto-friendly.
Pizza, pan friend chicken, baked chicken, gluten free/sugar free brownies, peanut butter truffles
Recipes
Desirous
Action expresses priorities
Low Carb Pepperoni Pizza | Ruled Me
The Preparation
Pizza Base
1. Preheat oven to 400F. Measure out 2 cups of mozzarella cheese and put into a microwave safe bowl. This is about 8 oz. of cheese.
2. Microwave the cheese until fully melted and pliable. Try not to have any more browning than the picture indicates (browned cheese will go hard). This took me ~90 seconds. Add 3 tbsp. cream cheese and 1 egg to the cheese and mix it in well.
3. Add 3/4 cup almond flour, 1 tbsp. psyllium husk powder, 1 tbsp. Italian seasoning, 1/2 tsp. salt and pepper to the cheese mixture and mix together.
4. As you mix the dough, it should become cool enough to work with your hands. Knead the dough together until you can form a round ball.
5. Plop the ball onto a silpat (these are awesome, by the way) with 1 tsp. olive oil to keep it easy to work with. Press the dough out with your hands, forming a circular pattern as you press outward.
6. Bake the pizza for 10 minutes on one side and remove from the oven. I prefer to bake the pizza on an upside down cookie sheet – this allows for the pizza to spread out slightly without being constricted or contorted by the edges of the cookie sheet.
7. Flip the pizza to the other side and bake for another 2-4 minutes.
8. Remove the pizza from the oven and top with toppings of your choice (in this case: 1/2 cup Rao’s tomato sauce, 1 cup mozzarella cheese, and 16 slices pepperoni).
9. Bake again for an additional 3-5 minutes, or until cheese is nicely melted.
10. Let cool slightly, cut into slices, and serve. Optionally, sprinkle oregano over the top!
[/URL]
The Preparation
Pizza Base
- 2 cups Mozzarella Cheese (~8 oz.)
- 3/4 cup [URL='http://www.amazon.com/gp/product/B0006ZN538/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0006ZN538&linkCode=as2&tag=rume00-20&linkId=TIFSG3GVF5BHN2HT']Almond Flour
- 1 tbsp. Psyllium Husk Powder
- 3 tbsp. Cream Cheese (~1.5 oz.)
- 1 large Egg
- 1 tbsp. Italian Seasoning
- 1/2 tsp. Salt
- 1/2 tsp. Pepper
- 1 cup Mozzarella Cheese (~4 oz.)
- 1/2 cup Rao’s Tomato Sauce
- 16 slices Pepperoni
- Sprinkled Oregano (optional)
1. Preheat oven to 400F. Measure out 2 cups of mozzarella cheese and put into a microwave safe bowl. This is about 8 oz. of cheese.
2. Microwave the cheese until fully melted and pliable. Try not to have any more browning than the picture indicates (browned cheese will go hard). This took me ~90 seconds. Add 3 tbsp. cream cheese and 1 egg to the cheese and mix it in well.
3. Add 3/4 cup almond flour, 1 tbsp. psyllium husk powder, 1 tbsp. Italian seasoning, 1/2 tsp. salt and pepper to the cheese mixture and mix together.
4. As you mix the dough, it should become cool enough to work with your hands. Knead the dough together until you can form a round ball.
5. Plop the ball onto a silpat (these are awesome, by the way) with 1 tsp. olive oil to keep it easy to work with. Press the dough out with your hands, forming a circular pattern as you press outward.
6. Bake the pizza for 10 minutes on one side and remove from the oven. I prefer to bake the pizza on an upside down cookie sheet – this allows for the pizza to spread out slightly without being constricted or contorted by the edges of the cookie sheet.
7. Flip the pizza to the other side and bake for another 2-4 minutes.
8. Remove the pizza from the oven and top with toppings of your choice (in this case: 1/2 cup Rao’s tomato sauce, 1 cup mozzarella cheese, and 16 slices pepperoni).
9. Bake again for an additional 3-5 minutes, or until cheese is nicely melted.
10. Let cool slightly, cut into slices, and serve. Optionally, sprinkle oregano over the top!
Desirous
Action expresses priorities
Pan Fried Chicken: Paleo, Gluten Free, and Dairy Free
[URL='http://ohsnapletseat.com/2013/06/03/paleo-pan-fried-chicken/']
Pan Fried Almond Crusted Chicken
Paleo Almond Crusted Pan Fried Chicken
Yield: 4
Ingredients:
Learn Basic Food Safety Tips
Instructions
1. Crack the eggs in a bowl and whisk.
Whisk the eggs…
2. In another bowl, mix all the dry ingredients together (almond flour/meal
, paprika, garlic powder, salt/pepper and cayenne pepper if you want a kick!).
Dry Ingredients
3. Dip the chicken thigh in to the bowl of eggs, then in to the flour mixture.
First, Egg Mixture
Then, the flour mixture!
4. Heat up your cooking oil (I used a mixture of coconut oil
and butter
, but if you are going for dairy free option, skip the butter and use coconut oil or olive oil instead.) in a pan.
Melting my butter
5. Once your oil is heated and ready, place your chicken pieces in to the pan slowly. Be careful here as the oil is hot and you don’t want to get burned!
Pan Frying the Chicken!
6. Cook the chicken thoroughly (about 10-12 minutes on each side) on medium high heat or until juices run clear. I used tongs for this as it makes it easier.
Pan frying my chicken
And that’s it! When complete, put aside on some paper towels if you want to make it a little bit less greasy, but when I make this, I don’t even do that as they don’t usually turn out too greasy for me.
Pan Fried Chicken
Time for Dinner!
[/URL]
[URL='http://ohsnapletseat.com/2013/06/03/paleo-pan-fried-chicken/']
Pan Fried Almond Crusted Chicken
Paleo Almond Crusted Pan Fried Chicken
Yield: 4
Ingredients:
- 4 chicken thighs
- 1 cup almond flour
- 2 eggs
- 1 tsp paprika
- 2 tsp garlic powder
- Dash of cayenne pepper (optional)
- Salt and pepper, as desired
- Cooking oil/fat of your choice
Learn Basic Food Safety Tips
Instructions
1. Crack the eggs in a bowl and whisk.
Whisk the eggs…
2. In another bowl, mix all the dry ingredients together (almond flour/meal
Dry Ingredients
3. Dip the chicken thigh in to the bowl of eggs, then in to the flour mixture.
First, Egg Mixture
Then, the flour mixture!
4. Heat up your cooking oil (I used a mixture of coconut oil
Melting my butter
5. Once your oil is heated and ready, place your chicken pieces in to the pan slowly. Be careful here as the oil is hot and you don’t want to get burned!
Pan Frying the Chicken!
6. Cook the chicken thoroughly (about 10-12 minutes on each side) on medium high heat or until juices run clear. I used tongs for this as it makes it easier.
Pan frying my chicken
And that’s it! When complete, put aside on some paper towels if you want to make it a little bit less greasy, but when I make this, I don’t even do that as they don’t usually turn out too greasy for me.
Pan Fried Chicken
Time for Dinner!
[/URL]
women that can cook seem to be a rarity now a days, i appreciate you all keep it up (imma jack some of these recipes too), hi 