Archive for the ‘From our cookbook’ Category

Microwave cooking recipes: Risotto

January 12, 2012

How much do you actually cook in your microwave, versus reheating and defrosting?

All this week, my sister and appliance specialist Angela Warner has been judging the “Twin Cities Live” Microwave Cooking Challenge, which challenges contestants to create delicious and fun meals cooked only in the microwave.

Guess which one is my sister Angela Warner.

Contestants like “Next Food Network Star” contestant Justin Davis and Cities 97’s BT came up with really creative microwave recipes — even microwave cake recipes!

Yes cake…and nachos.

Angela’s on “Twin Cities Live” (on KSTP Channel 5) again at 3 today and tomorrow. You can find the contestants easy microwave recipes (and the not-so easy, too) here, here and here.

AND you can win this Danby stainless microwave from Warners’ Stellian by entering on the Twin Cities Live website.

Coincidentally, we got a microwave cooking book from Panasonic this week, and I thought I’d share this recipe for risotto.

Risotto, that creamy rice pasta, sometimes scares people off because it’s heavy on the “active time” equation of the process (you basically stir for at least 30 minutes nonstop). So the idea of making it in a microwave intrigued me. Let me know if you try this!

Risotto a la Parmigiana

From MasterChefs Microwave Recipes Made Easy

Ingredients

5-1/2 cups stock
2 tsp. salt
1/4 cup olive oil
1/2 minced yellow onion
2-1/4 cups Carnaroli or Arborio rice
3/4 dry white wine, warmed
1 cup grated Parmesan
5 tbsp. butter cut into 1 T. pieces
1/2 tsp. ground black pepper

Directions (note: P10, etc. refers to the power level setting on your microwave)

1. Place the stock and salt in a microwave-safe bowl, cover with a lid or plastic wrap and simmer at P10 for 8 minutes. Reserve, keeping the stock covered and hot.

2. In a large microwave-safe bowl, combine the oil and onion and cook covered at P10 for 2-1/2 minutes, or until the onions are translucent.

3. Add the rice to the onion and oil mixture, stir to combine and cook at P7 uncovered for 4 minutes, stirring every minute.

4. Add the warm wine and cook at P7 for 3 minutes, or until wine is mostly absorbed.

5. Add enough stock to barely cover rice and cook at P7 uncovered for 3 minutes, or until about 75% of the liquid as been absorbed; stir. Repeat this process until all the stock is used.

6. When the rice is cooked to al dente, remove from the microwave and quickly stir in the butter, grated Parmesan cheese and ground black pepper. Serve immediately.

Makes 6 servings.

2 quick & yummy snacks for the Twins game

October 7, 2009

Unless you’re my brother, who won tickets to Yankee stadium months ago (jealous? Me too), you’re going to be glued to the TV tonight, watching the Twins duke it out in New York.

I love reading recipes online at sites like Epicurious and Food Network, but when it comes down to quick, crowd-pleasers for game night, I’d rather use recipes from someone I trust that uses normal ingredients I stock in my kitchen.

Enter “Cooking Traditions” — a cookbook of the favorite recipes of our Warners’ Stellian employees and family members. When I needed a breakfast casserole last winter, I used the recipe from our HR rep, Judy Mansun. And it was seriously the best thing my guy friends ever ate (or so they wouldn’t stop telling me).

So, here are two quick dips you can probably make from stuff you have in your fridge, from two lovely women I’d had the pleasure of working for here at Warners’ Stellian:

Tex-Mex dip — Erica McClellan

1 large can refried beans

3 medium avocados, smashed

2 tbsp. lemon juice

1/2 tsp. salt

2 tomatoes, chopped

2-3 cups shredded cheddar cheese

1/2 cup sour cream

1/2 cup mayo

1 pkg. taco seasoning

1/4 tsp. pepper

1 bunch green onions, chopped

Layer 1: beans. Layer 2: avocados, lemon juice, salt and pepper. Layer 3: sour cream, mayo, taco seasoning. Layer 4: tomatoes, onions and cheese.

Spread on a serving dish (I like to use baking sheets with a lip), one layer at a tie. Serves a crowd!

Artichoke Dip — Peggy Lang

2 (6 oz.) jars marinated artichoke hearts

1 or 2 garlic cloves, minced

1/2 cup mayo

10 oz. shredded mozzarella chees

1/2 cup sour cream

3/4 cup parmesan cheese

Chop artichokes and add remaining ingredients in a small casserole dish. Bake at 375 degrees for about 20-25 minutes or until bubbly and browned around the edges. Serve with baguettes or crackers (Wheat Thins!).

Go Twins!


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