Mushroom Risotto

6 cups chicken or vegetable broth, divided
1 to 2 pounds mushrooms, sliced
1/2 tsp thyme
2-3 shallots, roughly diced

Olive oil
1 1/2 cup Arborio rice
1/2 cup dry white wine
3 tablespoons parsley, chopped
Salt and black pepper to taste
1/4 cup freshly grated parmesan cheese

1. In a saucepan, warm the broth over medium heat. Heat a large non-stick skillet to high heat. Add mushrooms, crushed thyme and a small drizzle of olive oil. Stir as the mushrooms release their juices and brown. Turn heat to medium-high and continue to stir until juice starts to be absorbed and mushrooms are browned. Sprinkle with a dash of salt and continue cooking until the rest of the liquid is absorbed, about 1 minute. Remove mushrooms and set aside.

2. Reduce heat to medium and add 1 tablespoon olive oil. Stir in the shallots. Cook about 1 minute or until shallots begin to soften. Add rice, stirring to coat with oil, about 2 minutes. Pour in the wine, stirring constantly until the wine is fully absorbed.

3. Return heat to medium-high and using a ladel add between 1/2-3/4 cup broth to the rice, and stir until the broth is absorbed. Continue adding the hot broth one ladel at a time, stirring continuously, making sure the liquid becomes absorbed before adding more broth. When you've got almost all the broth added, begin turning the heat down to medium if necessary. After about 20 minutes or so, the rice will be al dente.

4. Turn off the heat and stir in the mushrooms. Season with salt and pepper. (At this point, if you want a vegan meal, this is done and perfectly tasty.) Add the parsley or chives and parmesan.

Note: ensure the broth remains at a simmer as you add it. Hot broth is absorbed faster than cold.

Inspired by: Mushroom Risotto Tutorial

Mezze Platter

1 pkg (400 g) frozen PC Blue Menu Lentil & Bean Bites
Sliced roasted beets
Naan Flatbreads
Tomato, chopped
Cucumber slices
Pickles
Olives
Sliced green onions
Avocado
Hummus
Tzatziki
Chopped fresh cilantro

Any other small bites you enjoy. Sweet potato fries are nice with Sriracha Mayo.

Harissa Roasted Carrots or Sweet Potato
Peel and trim carrots; halve crosswise. Cut larger pieces lengthwise in quarters and smaller pieces lengthwise in half. Toss together carrots, 1 tbsp oil and harissa in large bowl. Arrange in single layer on parchment paper-lined large baking sheet. Bake 400F about 30 minutes.

Tex-Mex Quinoa Salad

Tex-Mex Quinoa Salad
with Chili Lime Dressing

See Yum and Yummer cookbook, p. 46 for recipe.

Brownie in a Cup

1 tbsp melted butter
1 tbsp milk
1⁄4 tsp vanilla
1 dash salt
1 tbsp sugar
1 tbsp cocoa powder
2 tbsp flour

Combine. Microwave for 30 seconds.

Chocolate Oatmeal Bars

1/2 cup butter
1/4 cup brown sugar, packed
1/2 teaspoon vanilla extract
1-1/2 cups rolled oats
1/2 cup semisweet or dark chocolate chips
1/4 cup peanut butter

Spray an 8-inch baking dish. Melt butter and brown sugar in large saucepan over medium heat, until the butter has melted and the sugar has dissolved. Boil for 1 minute. Stir in vanilla. Mix in the oats. Cook over low heat 3 to 4 minutes, or until ingredients are well blended. Pour half of the oat mixture into baking dish. Spread out pressing down. Reserve the other half for second layer.

Filling: melt the peanut butter and chocolate chips together in a small microwave-safe bowl and stir until it’s smooth. Pour the chocolate mixture over the crust in the pan, reserving about 1/4 cup for drizzling and spread evenly. Pour the remaining oat mixture over the chocolate layer, pressing in gently and drizzle with the remaining chocolate mixture. Refrigerate til firm. Bring to room temperature before cutting into bars. Can double recipe.

Inspired by: http://sugarapron.com/2017/04/25/no-bake-chocolate-oatmeal-bars/

Brownies

1/2 cup vegetable oil
2 large eggs
1 cup sugar
1 teaspoon vanilla
1/4 teaspoon baking powder
1/3 cup cocoa powder
1/4 teaspoon salt
1/2 cup flour

1/2 semisweet chocolate chips

Whisk together oil with eggs. Stir in vanilla and sugar until well blended. Mix dry ingredients in a separate bowl then stir into wet  mixture.

Pour into greased 9 x 9 square pan lined with parchment paper. Bake at 350F for 20-25 minutes or until sides just starts to pull away from the pan and toothpick comes out mostly clean. Cool completely before cutting.

Pork Tenderloin Marinade

2 cloves garlic
1 tsp ground coriander
1 tsp cumin
1 tsp curry
2 tbsp brown sugar
2 tbsp soya sauce
1 tbsp oil
1 tbsp water (to thin if needed)

Mix together and pour into ziplock bag. Add pork tenderloin(s) and marinate for 2-4 hours.

Preheat the oven to 400ºF. Sear the tenderloin over medium-high heat until the exterior is browned. Roast the tenderloin for 15 to 20 minutes until the internal temperature reads 145ºF. Let the tenderloin sit for 5 to 10 minutes before serving.

Sweet Chili Sauce: Combine in a two cup measure 1/4 cup water, 1/4 cup vinegar, 2 tsp hoisin sauce and 1/2 cup brown sugar. Microwave for 2-4 minutes until slightly thickened. Serve with pork.