ASPARAGUS RISOTTO

BON APPÉTIT MAY 1995

YUMMY! A bit time consuming but worth it! 

http://www.epicurious.com/recipes/food/views/asparagus-risotto-303

YIELD: Serves 4

INGREDIENTS

1 pound asparagus, trimmed, cut into 2-inch lengths
5 cups canned low-salt chicken broth
2 tablespoons olive oil
1/2 cup chopped onion
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
6 tablespoons (3/4 stick) butter
3/4 cup freshly grated Parmesan cheese (about 3 ounces)
PREPARATION

Blanch asparagus pieces in large pot of boiling, salted water 2 minutes. Drain. Rinse asparagus under cold water. Drain asparagus well.
Bring chicken broth to simmer in small saucepan. Reduce heat to low and keep broth hot. Heat olive oil in heavy large saucepan over medium heat. Add chopped onion and sauté until translucent, about 4 minutes. Add rice and stir 3 minutes. Add dry white wine and cook until liquid evaporates. Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding chicken broth 1 cup at a time and stirring almost constantly, about 20 minutes. Add blanched asparagus pieces and stir until heated through, about 2 minutes. Remove from heat. Add 6 tablespoons butter and stir until incorporated. Stir in grated Parmesan cheese. Season risotto to taste with salt and pepper.

The Best Easy Beef and Broccoli Stir-Fry

My family loved this! Even I thought it was really great! Pretty easy too! I had the meat department cut up my meat, against the grain, and that quickened the prep time.

http://www.food.com/recipe/the-best-easy-beef-and-broccoli-stir-fry-99476


This is my own photo. Not professional but REAL! Yup, we eat off paper plates 80% of the time. It keeps me sane!

Ingredients 

3 tablespoons cornstarch, divided
1⁄2 cup water, plus
2 tablespoons water, divided
1⁄2 teaspoon garlic powder
1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
2 tablespoons vegetable oil, divided
2-4 cups broccoli florets (I didn't have enough broccoli so I added Red Pepper to it and we LOVED that addition)
1 Red Pepper (My own addition)
1 small onion, cut into wedges
1⁄3 cup reduced sodium soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger
hot cooked rice

Directions

Cook a pot of rice while making this part of the meal.

In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
Add beef and toss.
In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
Return beef to pan.
Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
Cook and stir for 2 minutes.

Serve over rice.

Golden Sweet Cornbread

YUMMY!

Recipe by: bluegirl "If you like sweet cornbread, this is the recipe for you! My mom made this for me as a child, and now it's my family's favorite."
Featured in Allrecipes Magazine
http://allrecipes.com/recipe/17891/golden-sweet-cornbread/

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

Directions

Prep 10 m
Cook 25 m
Ready In 35 m

Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan (I made mine in an 8x8 square dish and it was fine).
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

HAM AND CHEESE HASHBROWN WAFFLES 

These were a big hit with my family! Of course they aren't very low in fat but they are delicious!

http://damndelicious.net/2015/09/27/ham-and-cheese-hashbrown-waffles/

YIELD: 6 SERVINGS PREP TIME: 10 MINUTES COOK TIME: 15 MINUTES TOTAL TIME: 25 MINUTES
Crunchy, yet silky smooth hashbrowns made right in the waffle iron. So quick, so easy, and just so darn good!

INGREDIENTS:

1 (20-ounce) package refrigerated hash brown potatoes (I used about half that and it worked fine)
8 ounces black forest ham, diced
1 1/2 cups shredded cheddar cheese
3 large eggs, beaten
2 cloves garlic minced (I just sprinkled in some garlic powder)
2 tablespoons chopped fresh parsley leaves
1/2 teaspoon dried thyme
1/4 teaspoon smoked paprika
Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

Preheat a waffle iron to medium-high heat. Lightly oil the top and bottom of the waffle iron or coat with nonstick spray.
In a large bowl, combine hash brown potatoes, ham, cheese, eggs, garlic, parsley, thyme and paprika; season with salt and pepper, to taste.
Pour a scant 1/2 cup of the potato mixture into the waffle iron, close gently and cook until golden brown and crisp, about 4-5 minutes.
Serve immediately.

Nutrition Facts

Servings Per Container 6
Amount Per Serving
Calories 328.3
Calories from Fat 164.7
Total Fat 18.3g28%
Saturated Fat 10.2g51%
Trans Fat 0.2g
Cholesterol 153.0mg51%
Sodium 648.5mg27%
Total Carbohydrate 20.5g7%
Dietary Fiber 1.1g4%
Sugars 0.4g
Protein 19.5g39%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.