Rice Cooker Risotto for dinner today

For those that follow my blog, you know I am madly in love with my rice cookers.  Today, I invented a new recipe and it is so good that I want to eat it every day!

Bacon and Marscapone Risotto

1/2 pound bacon, diced  (Pancetta would work, but I had regular breakfast bacon today.)
2 shallots, diced
2 garlic cloves, minced
1/2 cup dry white wine
2 cups arborio rice
5 cups chicken broth

1 container (8 ounce)  of marscarpone cheese
1 1/2 cups frozen baby peas
1 full teaspoon freshly ground pepper (more or less to taste)

Turn rice cooker on.  (If you have a browning feature, use it.  If you have a steam feature, use it.)
Put diced bacon into cooker.  Stir it around as it browns and cooks.  Once it is browned, but not crispy, turn rice cooker to white rice or porridge setting.  Add shallots and garlic.  Stir around and when softened, add 1/2 cup of dry white wine.  Stir around until the wine is nearly all evaporated.  Add the rice and stir to coat with what is left of the bacon fat.  When the rice is translucent, add broth.  Close rice cooker.  When cooker stops, add the cheese and peas.  Stir around and close again,.  Wait 5 minutes and the cheese and peas will be hot and ready to eat.  YUMMY!!!

Oktoberfest Pork

Today in my rice cooker is a recipe that I made up a few years ago. I call it Oktoberfest Pork.


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In rice cooker:

2 apples, peeled, cored and sliced
1 envelope onion soup mix
1/4 cup molasses
1 teaspoon cinnamon
1/2 teaspoon freshly ground nutmeg
1 teaspoon freshly minced ginger
1/2 cup apple cider
1 1/2 cups rice (I use brown rice, but any will work)
2 cups water

Mix all above to combine ingredients

Place 4-6 bone in pork chops on top. Close rice cooker and cook on brown rice or white rice setting depending on what rice you chose.

YUMMY!!

Menu 7-16 - 7/23

Mon - 7/16 - Spanish pork and rice
Tue - 7/17 -  Pasta with tomato gravy
Wed - 7/18 - Asian Chicken and rice with miso BBQ sauce
Thu - 7/19 - Stuffed Baked Potatoes with Broccoli and Cheese
Fri - 7/20 - Wings, celery and carrots
Sat - 7/21 - Pork cutlets and potato pancakes and salad
Sun - 7/22 - Hot Sausage Sandwiches with slaw
Mon - 7/23 - Pizza

Menu 6/27 - 7/5

Wed 6/27  Mexican Lasagna
Thu  6/28  Thai Chicken Curry with Spinach and Brown Rice
Fri   6/29  Wings, Carrots and Celery
Sat   6/30  ??  Out with friends
Sun  7/1  Corned Beef and Roasted Potato Salad
Mon 7/2  Pizza
Tues 7/3  BBQ pork chops and potato salad
Wed 7/4  NY strip steak and corn on the cob
Thu 7/5   Pasta Amatriciana

Menu 5/24 - 6/1

Thu 5/24 - Chicken Caesar Salad
Fri 5/25  -  Bacon, Lettuce and Tomato Pasta Salad
Sat 5/26 -  Out
Sun 5/27 - Snake Alley Shrimp and Noodles*
Mon 5/28 - Franks and Beans
Tue 5/29 - Greek Pasta Salad
Wed 5/30 - Golden Chicken and Rice**
Thu 5/31  - Pork Enchilada Casserole
Fri 6/1  -   Pasta Amatriciana 

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* SNAKE ALLEY NOODLES

12 oz. uncooked spaghetti
1/4 cup soy sauce
2 TBSP dry sherry
4 tsp. cornstarch
1 pound ground pork
1 tsp minced, fresh ginger root
2 cloves garlic, minced
1/2 tsp crushed red pepper
3/4 cup chopped green onions, tops included
1/2 pound cooked baby shrimp

Cook the spaghetti according to package directions; drain and keep warm. Combine soy sauce, sherry and cornstarch; set aside.  In a large skillet or wok, stir fry pork over high heat with ginger, garlic and red pepper until pork is cooked thoroughly.  Add green onions and cook for another minute, then add soy sauce mixture and cook until mixture boils and thickens somewhat.  Add the shrimp and heat through.  Place the spaghetti in a large bowl or plate; pour the sauce over the noodles and toss to combine.

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**Golden Chicken with Rice
Serves: 4

Ingredients:
1 package (6 ounces) long grain and wild rice mix
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 -1/2 cups water
4 chicken leg quarters
1 envelope onion soup mix

Instructions:

In a large bowl, combine the rice, contents of seasoning packet, cream soups and water. Spread into a greased 13-in. x 9-in. baking dish. Top with chicken; sprinkle with onion soup mix.
Cover and bake at 350° for 2 hours or until a meat thermometer reads 180° and rice is tender.
Yield: 4 servings.

Menu 4/28 - 5/9

Here is our menu for the next week or so.

Sat 4/28 - OUT
Sun 4/29 - Pulled Pork Quesadillas and Slaw
Mon 4/30 - Chicken Tacos, Bean Tacos
Tue 5/1 -  Black Eyed Peas and Turkey Kielbasa in slow cooker and Slaw
Wed 5/2 - 2 for $20
Thu 5/3 - OUT for 10th Anniversary
Fri 5/4 - Wings, Celery, Carrots
Sat 5/5 - OUT
Sun 5/6 - Bourbon BBQ Ribs (Kentucky Derby), Black Bean, Corn and Pepper Salad (Cinco de Mayo)
Mon 5/7 - Chicken Fajita Wraps
Tue 5/8  - Roast Chicken, Smashed Garlic Potatoes, Broccoli
Wed 5/9 - Chicken a la King with Peas over Brown Rice in Rice Cooker

Menu 3/11 - 3/21

Sunday 3/11 - Chicken Jambalaya in Rice Cooker
Monday 3/12 - Ravioli, Salad
Tuesday 3/13 - Blackened Chicken and Shrimp, Broccoli
Wednesday 3/14 - Take-out Chinese
Thursday 3/15 - Burgers, Slaw, French Fries
Friday 3/16 -  Wings, Carrots, Celery
Saturday 3/17 - Corned Beef, Guinness, Lots of good music, NANCY WHISKEY!!! and FUN!!
Sunday 3/18 - Ravioli Bake
Monday 3/19 - Pizza
Tuesday 3/20 Sesame and Peanut Noodles
Wednesday 3/21 Turmeric and Cumin Chicken in Slow Cooker

Menu - January 19 - February 1

Thu 1/19 - Fish Cakes, Corn
Fri 1/20 -   Wings, Celery, Carrots
Sat 1/21 -  out for music
Sun 1/22 - Chicken, Rice Pilaf, Carrots (Rice Cooker)
Mon 1/23 - Pizza
Tue 1/24 - Chinese Take-Out
Wed 1/25 - Reuben Roll
Thu 1/26 - Burgers, Fries, Slaw
Fri 1/27 - Wings, Celery, Carrots
Sat 1/28 -  out for birthday dinner
Sun 1/29 - Thai Chicken and String Beans over Brown Rice (Rice Cooker)
Mon 1/30 - Pizza
Tue 1/31 -  BBQ Pork and Cheddar Stromboli
Wed 2/1 - Chicken Jambalaya (Rice Cooker)

Menu 12/12 - 12/18

Mon 12/12 - Pizza
Tue 12/13 - Ranch Pork Chops, Asparagus, Rice Pilaf
Wed 12/14 - Take out Chinese
Thu 12/15 - Pasta Alfredo in Rice Cooker
Fri 12/16 - Buffalo Wings, Carrot and Celery Sticks
Sat 12/17 - out?
Sun 12/18 - Roast Chicken, Smashed Garlic Potatoes, String Beans

Yes, you can make risotto in your rice cooker!

Rice Cooker Recipe for Asparagus Risotto


Ingredients:

2 tablespoons butter, divided
1 tablespoon olive oil
1/4 cup shallots or onion, finely chopped
1/4 cup white wine or vermouth
1 cup Arborio rice
3/4 pound asparagus, cut into 1-inch pieces (about 3 cups)
3 cups chicken stock or broth (24 ounces)
1/4 cup grated Parmesan cheese, plus extra for garnish
salt and freshly ground pepper

Preparation:

Set your rice cooker for the "Quick Cook" or "Regular" cycle. When the bottom of the pan gets hot, add one tablespoon of butter and the olive oil and allow butter to melt. Add the shallots or onion and saute, stirring occasionally, until soft, about 4 minutes.

Add the wine, stir to combine, and cook until the wine heats and the most of the alcohol evaporates, about 4 minutes. Add the rice, stir to coat evenly with the contents of the pan, and cook for about 5 minutes, until the grains of rice are mostly translucent, and only a dot of white remains.

Add the asparagus, stirring to combine, and saute for a minute or two.

Add the stock all at once. Stir to combine. Close the cover and turn off the rice cooker, then reset for the "Porridge" cycle if you have a Fuzzy Logic rice cooker; or the "Regular" cycle if you have an on-off rice cooker. Set your timer for 20 minutes. Every 7 minutes or so, open the rice cooker and give the rice a stir to recombine the liquid into the rice. (If you have a fuzzy-logic rice cooker, you don't have to check and stir)

When the cycle shuts off or 20 minutes have elapsed, check your rice. A little liquid should remain, and rice should be "al dente," or slightly firm to the bite but not hard. If there is still a lot of liquid left but rice is done, you might need to carefully spoon out some of the liquid that's on top. If the rice is not yet done, give it a stir and cook for another few minutes, checking often.

When rice is cooked, add 1 tablespoon butter and parmesan cheese, stir to combine and melt cheese. Season to taste with salt and pepper.

Menu 11/17 - 11/24/2011

Menu 11/17 - 11/24/2011

Thu 11/17 - BBQ Cowboy Burgers, Fries, Slaw
Fri 11/18 - Buffalo Wings, Carrots and Celery Sticks
Sat 11/19 - Popcorn Shrimp, Roasted Ranch Potatoes, Red Cabbage Slaw
Sun 11/20 - Autumn Beef Stew with Cranberries in slow cooker
Mon 11/21 - Pizza
Tue 11/22 - Chicken Alfredo over Brown Rice in Rice Cooker
Wed 11/23 - Asparagus Risotto in Rice Cooker
Thu 11/24 - Turkey, Sweet Potatoes, Corn Bread Casserole

Menus changing because of Hurricane Irene!

One week ago today,Irene came to visit. Hurricane Irene that is. We lost our electricity for over 48 hours and had to change a bunch of meals around. Also, our favorite local music place where we had planned to go tonight for dinner was destroyed in flooding so another meal changed. So, here is a current menu for today going forward.

Menu 9/3/11 -

Sat 9/3 - Pineapple Pork Ribs, String Beans
Sun 9/4 - Chicken Enchilada Casserole
Mon 9/5 - Pork Chops Murphy**
Tue 9/6 - Kielbasa and Black Bean Stew
Wed 9/7 - Chinese Take Out
Thu 9/8 - Arroz Con Pollo in Rice Cooker
Fri 9/9 - Out
Sat 9/10- Buffalo Chicken Strips over Spinach Salad with (Blue Cheese Crumbles and dressing for me, vinaigrette for hubby)
Sun 9/11- Meatball Strogonoff over Egg Noodles in Rice Cooker

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**
Pork Chops Murphy

8 small red potatoes, quartered
4 thick pork rib or loin chops (on the bone)
Salt and Pepper to taste
4 TBS olive oil
1 large onion, thinly sliced
1 cup bottled HOT cherry peppers in vinegar (with juice)(I use more!)
1 8 ounce can tomato sauce


In 2 TBS olive oil, brown potatoes and let cook until knife can be inserted easily, but not falling apart. Remove from pan.

Sprinkle chops with salt and pepper. In same skillet from potatoes heat the other 2 TBS of olive oil and brown chops on both sides. Remove from pan.

Add onion slices and cook over medium heat stirring often for 10 min. Slit peppers and let juices run into pan. Add peppers and stir into onions. Return pork chops to pan and spoon peppers and onions on top. Add tomato sauce and cook 10 minutes until cooked through. Add potatoes back in before serving.

**I love the hot peppers! I often use the ones stuffed with prosciutto and provolone for this recipe. I slice them open and add at least 2 tablespoons of the vinegar brine to the pan in addition to what comes out of the peppers.

Thanksgiving Dinner in a Rice Cooker

OK, to some people this might seem extreme. But, it is a great way to use up the leftovers from your Thanksgiving feast without having to work as hard as you did when you originally made it. And, it is a great way to have Thanksgiving dinner any time you want.

3 tablespoons butter
1 1/2 cups wild rice
1 cups diced celery
1 onion, diced

2 cups leftover cooked turkey or 2 cups ground turkey, browned and crumbled
2 cups crumbled corn bread or 2 cups corn bread stuffing mix
1 cup frozen or fresh chopped broccoli

1 1/2 cups turkey gravy, homemade or from a jar/can
1 teaspoon dried thyme or 1 tablespoon fresh
1 teaspoon dried sage or 1 tablespoon fresh
1 tablespoon freshly ground pepper
1 can cream of celery soup
2 cups chicken broth or water

In rice cooker on rice setting or a browning setting if you have one, melt the butter and add wild rice, celery and onion. Stir to coat the wild rice and let the celery and onion soften a bit.

Add turkey, corn bread and broccoli to rice cooker. Stir to mix.

In a bowl mix up the rest of the ingredients and pour over the mixture in rice cooker. Cook on white rice or mixture setting until rice cooker turns off.

Serve with fresh cranberry sauce if desired.

Note: I add no salt to most of the things I cook. In this recipe even people who love salt will probably not have to add any especially if you use canned chicken broth, cream of celery soup, gravy and cornbread stuffing mix. But, if you find the need, salt to your preference.

EASY CHICKEN AND RICE PILAF DISH IN RICE COOKER

1/2 stick butter
1 c. rice (uncooked)
1/2 cup dry thin spaghetti, broken into one inch pieces
1/2 cup slivered almonds
6 boneless, skinless chicken breasts , chunked
1 pkg. dry onion soup
2 c. chicken broth

Melt butter in rice cooker on browning cycle or white rice cycle. Add rice, pasta and almonds. Stir to coat rice with butter. Top with chicken. Add onion soup mix and chicken broth. Cover. Cook on white rice cycle or mix. Cook until rice cooker shuts off. Keeps warm for hours and doesn't lose much in flavor or texture.

Swiss, Corn, Ham and Rice bake in RICE COOKER

I invented this one for the week after a holiday when I had left over ham and corn.

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2 cups fresh, frozen or 2 (14 ounce drained) cans corn
1 can evaporated skim milk
1 egg beaten
2 tbsp. chopped onion

1 cup shredded Swiss cheese
2 cups chunked ham
1 cup rice
1 1/2 cups water

This one requires that it is mixed in a bowl first. It cooks up very thick because of the egg and if you mix it in the rice cooker pan, the egg won’t get distributed as well. Also, even though the pan in most rice cookers is non-stick, be sure to grease the pan well.

Menu 8-16 to 8-26

Diane's Menu 8-16 to 8-26

Tue 8-16 - Asian Grilled Pork Chops and Miso Sambal Cole Slaw**
Wed 8-17 - Chinese take out
Thu 8-18 - Chicken Cordon Bleu Pasta in Rice Cooker
Fri 8-19 - Buffalo Wings, carrot and celery
Sat 8-20 - Black Beans and Pork Stew in Slow Cooker
Sun 8-21 - Hot Sausage and Ziti in Rice Cooker
Mon 8-22 - Pizza
Tue 8-23 - Chicken and Snow Peas over Brown Rice
Wed 8-24 - Chinese take out
Thu 8-25 - Roast Chicken Thighs and Potatoes
Fri 8-26 - Steak Wraps with Caesar Salad

***

Miso Sambal Cole Slaw Dressing

2 TBSP chile paste with garlic
2 TBSP chopped peeled ginger
2 TBSP white miso
2 TBSP rice wine vinegar
1 1/2 TBSP sugar or Splenda
1 1/2 TSP dark sesame oil


**

Chicken Cordon Bleu Pasta in Rice Cooker (serves 4-6)

1 pound sturdy whole grain pasta like rigatoni, ziti or rotelle
2 boneless skinless chicken breasts, cut into small chunks
4 ounces sliced prosciutto or leftover ham or deli ham
2 ounces thick sliced swiss cheese, cut up or torn
2 TBSP minced garlic
1 medium onion, diced
1 can evaporated skim milk
1/2 cup dry white wine (or sherry) and 2 1/2 cups water (or 3 cups water)
6 wedges laughing cow Swiss cheese

Put all ingredients in rice cooker. Press start. About 30 minutes into cycle check to see if there is enough water for pasta. You might have to add another 1/2-1 cup. Stir well when rice cooker is done before serving.

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Fruit Risotto Oatmeal

Fruit Risotto Oatmeal
*Serves 4-6

(For anyone counting: this is fat and sugar free)

1/2 cup steel-ground oats (such as McCann’s Irish Oatmeal) (regular rolled oats works but no where near as good)
1 cup Arborio rice
1 14 ounce can evaporated skim milk and 5 cups water
1 tablespoon pure vanilla extract or 1 vanilla bean scraped
1/2 cup Splenda (sugar works too, but I don't use sugar in anything)
1/4 teaspoon salt

1 cup ripe raspberries
1 cup ripe strawberries, quartered
OR
1 bag frozen raspberries, thawed and lightly drained
OR
2 cups of any ripe fruit, peaches are my favorite

In a rice cooker (or large pot) add all the ingredients, except the fruit. Cook until done in a rice cooker. If using a pot, bring the mixture to a quick boil and then lower to a simmer and cook, covered, for about 25-30 minutes, stirring occasionally.

Add the raspberries and stir to combine. If using fresh fruit, stir in the strawberries and continue to stir until the berries have turned the risotto slightly pink, 1-2 minutes. Serve immediately. If you are planning on saving leftovers and heating up in the morning, only add berries to each individual serving the morning of and not to the whole batch.

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I have made many rice pudding recipes in my rice cooker. This isn't my favorite, but it is very good and the easiest too. Since today is Rice Pudding Day, I thought I would share it.

Rice Pudding In A Rice Cooker

1 cup of short grain rice
2 cups of water
1 can of sweetened condensed milk
1/4 cup amber maple syrup (don't use the fake stuff, leave it out if you don't have the real stuff)
1 tablespoon ground cinnamon
1 teaspoon freshly ground nutmeg
milk to make up 4 cups total including the condensed milk (just under 3 cups)
2 tsp. vanilla extract


Rice Pudding Recipe Directions

Put the rice and water in your rice cooker, and set it to cook as plain rice.

When the rice is done, add the milk, spices, maple syrup and vanilla extract, stirring to make sure the condensed milk is mixed through. Set the rice cooker to cook again - if your rice cooker has a setting for porridge or congee, use that setting. Check it every 10-15 minutes or so, giving it a bit of a stir until you achieve the desired consistency. Coconut milk may be substituted for all or part of the milk.

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Diane's Menu 5/2/2011 - 5/11/2011

Diane's Menu 5/2/2011 - 5/11/2011

This is a celebration week! Cinco de Maya and our anniversary!

Mon 5/2 - Pizza
Tue 5/3 - Out for anniversary dinner
Wed 5/4 - Pork Cutlets and veggies with Quinoa in Rice Cooker
Thu 5/5 - Mexican Corn Cakes (filled with chorizo, jalapenos, corn, black beans and spices)
Fri 5/6 - Chicken Chili with White Beans and Spinach with Brown Rice in Rice Cooker
Sat 5/7 - Whole Wheat Pasta with Hot Sausage
Sun 5/8 - Spanish Chicken and Yellow Rice in Rice Cooker
Mon 5/9 - Pizza
Tue 5/10 - Short Ribs Stew in Slow Cooker
Wed 5/11 - Kielbasa Stew with Sauerkraut and Apples

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Middle Eastern Skillet Chicken

Since I am trying to combine Simply Filling Weight Watchers with the Belly Fat Cure (counts sugar), I am using a low carb cookbook this week.

I have included the directions for skillet cooking. I will probably be making this in my rice cooker, with the rice at the same time.


Middle Eastern Skillet Chicken (Monday 4/18)

3 boneless skinless chicken breasts
3 tablespoons olive oil
1 medium onion, chopped
1/2 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon cinnamon
1/2 teaspoon turmeric
1/4 teaspoon black pepper
1 tablespoon freshly grated ginger
1 can diced tomatoes (14.5 counces)
2 cloves garlic, crushed
1 cup chicken broth

1 - Cut the chicken breasts into cubes. Heat the olive oil over medium heat in a heavy skillet, and add the chicken and onions.
2 - Saute for a couple of minutes, then stir in the coriander, cumin cinnamon, turmeric and pepper. Cook until the chicken is white all over.
3 - Add the ginger, tomatoes, garlic and broth; stir. Cover, turn the burner to low and simmer for 15 minutes.

Yield: 3 servings, each with 14 grams carbohydrates and 1 gram of fiber, for a total of 13 grams of usable carbs and 26 grams of protein (270 calories per serving)

I will probably serve this over brown rice.