Saturday, March 26, 2011

Lemon Risotto and Artichoke Risotto

I'm still killing myself here.  I spent 4 hours at the library last night grading papers and inputting grades and I still have to do my IEP report cards.  The same night most of the teachers I work with went to one of our administrator's house for a jewelry party.  Although I did not want to go I get frustrated because I do not understand when they get all of their work done.  I realize that many people just make up things or do not put in a lot of effort, I just can't do that.  So I guess that is why I spend so much time working on work...

Risotto is definitely one of my favorite dishes, especially after I became gluten free.  It is so versatile.  I have made two different versions in the past two months and they are both great dishes.  However, I wish someone would teach me to cook risotto quickly.  In all of the recipes it says that it should only take 35 minutes.  However, I cook it exactly as they say and it always takes an hour or more!

Lemon Risotto 
Adapted to Lemon Risotto

  

Ingredients
2 cups of arborio rice
6 cups of chicken broth or water if you are vegetarian
1 1/2 Tbs olive oil
1 small onion, finely chopped
1/2 cup dry white wine
3 Tbs of lemon juice
4 tsp of finely grated lemon peel
2 Tbs of freshly chopped basil
salt and pepper
Parmesan cheese (if you want vegan, it still tastes good without)

Place the broth or water in a pan and bring to a boil.  Then reduce the heat and let simmer.  In a large saucepan heat the olive oil on medium heat.  Add the onion and saute until translucent.  Then add arborio rice and stir for 1 minute.  Add the white wine and stir until it evaporates.   Add 1 1/2 cups of the hot broth and simmer till it is absorbed.  Stir frequently.  Then add the broth 1/2 cup at a time, waiting until it is absorbed before adding another, stirring frequently.  The rice is done when it is creamy and tender around 35 minutes.  Stir in lemon juice, lemon peel, basil, and Parmesan cheese.  1 cup of cheese is recommended, I like doing it to taste. Add more lemon juice or lemon peel if you like it really lemony.  Then add salt and pepper to taste.      

Artichoke Risotto

Ingredients
6 cups of vegetable broth
2 cups of arborio rice 
1 Tbs of olive oil
1 small onion, chopped
1/2 cup of dry white wine
1 15 oz can of artichoke hearts
2 cloves of garlic, minced
1 Tbs fresh thyme, chopped
Grated Parmesan cheese (if you are vegan, you can go without the Parmesan cheese) 
salt and pepper to taste

For the artichokes:  Drain the can of artichoke hearts and chop coarsely. Add a Tbs of olive oil in a pan on medium heat.  Add artichokes and garlic and saute for 2 to 3 minutes.  Take off heat.  

For the risotto:  Place the broth or water in a pan and bring to a boil.  Then reduce the heat and let simmer.  In a large saucepan heat the olive oil on medium heat.  Add the onion and saute until translucent.  Then add arborio rice and stir for 1 minute.  Add the white wine and stir until it evaporates.   Add 1 1/2 cups of the hot broth and simmer till it is absorbed.  Stir frequently.  Then add the broth 1/2 cup at a time, waiting until it is absorbed before adding another, stirring frequently.  The rice is done when it is creamy and tender around 35 minutes.  Add the artichokes, thyme, and Parmesan cheese.  Its recommended to add 1 cup.  Add the salt and pepper to taste.    

Wednesday, March 23, 2011

GF Dream Oatmeal Cookies

I'm back!  Well, kinda.  I'm done with my National Board portfolio which I sent in last Thursday.  I have to say the whole process was a bit unnerving.  It is not like writing essays for graduate school.  There you know the professor, how they grade, what they want, etc.  Here they gave you rubrics but I have heard that the grading process is very arbitrary and people pass or fail randomly.  Then there is the whole packing the essays process which is much more an exercise on if you can follow directions than anything else.  There is even an envelope where you put the checklist that you filled out all of the checklists.  I was literally shaking packing it up because I was so worried that I'd make a mistake and then have to pay $300 to take the essay over just because I didn't paperclip the right way.  I heard that if you take the class (apparently I am "hardcore" because I didn't) they don't let you pack it up yourself.  You have to go in and 3 supervisors have to watch and sign off that you did it correctly.

So the National Board portfolio is done but now I have the test on the 4th which I supposedly should study for... however I know special education like the back of my hand so will take a quick look at the examples and go from there.  If this whole National Board process wasn't enough I have/had three full IEPs this week and it takes me 3 - 4 hours to finish each (depending on whether or not I am sitting in front of the TV while doing it).  Plus this weekend I have to input grades for 60 report cards which I haven't done in a month and have to do IEP report cards.  I don't know why I am writing more after doing all of this but I feel like my life has to get back to normal.  I have not cooked a real dish in three weeks, have gorged myself on bottles of Mountain Dew and bags of Carmel Bugles (oh man, sooooo good!  Found at Walgreens and now can't go into Walgreens because I don't have the self control to resist), and have eaten salads, eggs, and rice in different combinations for weeks.  I just want to be back to normal but I am super, super, super stressed and burnt out.


What is the best way to deal with such stress?  Eating gluten free cookies!  These are the absolutely best oatmeal cookies ever, that is why I call them my dream oatmeal cookies.  However, they aren't mine... they are actually my mom's.  She made these cookies for me (3 doz worth) during this crazy time.  I took some to work with me and everyone raved about them (4 people at my school are gluten free).   My mom even made me an "instant mix" bag with all of the ingredients mixed together so I can add the liquids and cook and be done with it.  Since then my dad has been sending loaves of GF challah bread which is insanely good so my parents are keeping me stocked in baked goods.  THANK YOU!

GF Dream Oatmeal Cookies


Ingredients


2 cups of flour mix (2 parts brown rice flour, 2/3 part potato starch, 1/3 part tapioca flour)
2 cups GF rolled oats
1 cup dark brown sugar
1 cup sugar
2 tsp baking powder
1 tsp baking soda
3/4 xanthan gum
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
2 large eggs
1 Tbs vanilla extract
1 cup unsalted butter
1 cup raisins

Preheat oven 350 degrees.  Place foil on cookie sheet and lightly grease.  Mix together butter and sugars in a large bowl until light and creamy with a electric mixer.  Then add the eggs and vanilla and mix until smooth.  Add the flour, baking powder, baking soda, xanthan gum, salt, cinnamon, nutmeg, and ginger and beat until a smooth dough forms.  Then mix in oats and raisins.

Drop in large tsp of  dough onto cookie sheet and bake for 10 minutes.   This recipe makes 60 cookies!  You can freeze unbaked dough.

Tuesday, March 1, 2011

I'm still here!

I am not going to be able to post for the next few weeks.  My National Board project is due at the end of March and I am completely overwhelmed with work to do for it and for my job.  I just spent 4 hours at the library writing and editing after a day of teaching where I was called a few choice names in Spanish (which they thought I didn't know) and broke up a fight... I'm exhausted and running to my comfort dish--fried eggs, soy sauce, and sesame oil with rice (or in this case quinoa, amaranth and wild rice).  I have so many great recipes including citrus tilapia, butternut squash cranberry rice, turkey nachos for dinner, and the most amazing GF oatmeal cookies so please check in periodically and when I start writing again you will know I'm done with my project!