How To make Practically Nonfat Bean and Green Risotto
2 cn Vegetable broth (14-1/2 oz.)
1 c Dry white wine
1 lg Onion; chopped
1 lg Leek; chopped
--(white & pale green parts) 1 c Medium-grain white rice
2 lg Garlic cloves; chopped
1 cn Red beans (15 to 16 oz can)
-OR- kidney beans -- rinsed, drained 1 lg Head radicchio; -OR...
1/4 -Head curly endive
thinly sliced 2 Arugula branches
:
thinly sliced, -OR... 1 c -Sliced curly endive
Grated parmesan cheese, opt. Bring broth and wine to boil in heavy large saucepan. Add onion, leek,, rice and garlic and bring to boil. Reduce heat to medium-low and simmer uncovered until rice is tender and mixture is thick and creamy, stirring occasionally, about 30 minutes. Mix beans, radicchio and arugula into rice and cook until vegetables wilt, about 2 minutes. Season to taste with salt and pepper. Serve, passing Parmesan separately if desired. * Source: David Badal, Houston TX * Published in: Bon Appetit - June 1993 * Typed for you by Karen Mintzias
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Three Weeknight Pastas perfect for whatever mood you are in.
In today's video, I'm covering three weeknight pasta dishes, and each one has a unique selling point depending on what mood you are in (fast, healthy, comforting) the first pasta recipe is from this Sunday's newsletter, sign up here to get it ➡️
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SanaaCooks: Vegan Risotto
Very rich tasting rice makes a great dinner.
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I Made Fast Food Healthy (10 Ways)
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Ingredients Needed:
Cooking In The Raw! Risotto SE 1 Ep 2
Cooking In The Raw- Episode 2
Ingredients
1 C Mushrooms Sliced Raw
2 T Butter
3T EVOO
1 small onion minced
2 cloves garlic minced
1 C Arborio Rice
1/4 C dry white wine (opt)
5 C Chicken Broth (homemade opt) low or no sodium
Cheese Blend Parm or Asiago your choice
Salt and Pepper to taste
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Tender Oso Bucco Recipe from Jacques Pépin | KQED
Jacques Pépin conjures an imaginative Italian menu for special guests featuring oso bucco, whole bone veal braised with vegetables and broth until it is tender and falling off the bone. Side dishes include saffron rice and a refreshing citrus salad made with flat leaf parsley, tomato, and orange slices. For dessert, Jacques whips up an adapted trifle recipe, created with yogurt instead of the traditional clotted cream.
In This Episode:
00:00 Refreshing parsley and tomato citrus salad recipe
2:35 Homemade salad dressing recipe
4:51 Oso bucco recipe
10:42 How to make saffron rice
16:17 Trifle dessert recipe
Today's Gourmet with Jacques Pépin - Full episode
Season 3, Episode 321, 1994. Meal for Special Friends
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
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How to make the best hummus of your life
Written recipe: (all the tips and tricks!)
Making incredible hummus at home is easier than you think and SO worth it (as my parents said, store-bought hummus is just edible.).
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Key Moments
00:00 Making incredible hummus at home
00:20 Dried canned vs. canned chickpeas
00:37 How to soak chickpeas for hummus
00:50 How to cook dried chickpeas
01:46 Making homemade hummus
03:47 How to take hummus over the top
05:39 Hummus taste test