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chicken mushroom risotto
Chicken & Mushroom Risotto / Red Pepper Coulis

apple crisp
Apple Crisp

 

Menu Plan for the week of Oct. 18, 2013:  Sunday's Recipes

Chicken and Mushroom Risotto with Red Pepper Coulis
Apple Crisp

Cooking time:  45 minutes for menu 30 baking time       Cooking schedule: see below for instructions

      Use the leftover chicken from the Roast Chicken on Saturday - or a chicken breast....

Chicken, Mushroom Risotto with Red Pepper Coulis       Preparation, cooking time:  30 minutes
      This uses Red Pepper Coulis left from White Bean Soup. (It would be a perfectly lovely risotto without it.)  We could just stir the Red Pepper Coulis into the risotto, but I liked the idea of drizzling it over the top for an occasional 'bite' of flavor.  And it's prettier!

2/3 cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
1/2 cup (4oz, 120ml) dry, white wine
2 1/4 cups (18oz, 540ml) chicken stock, you may not use it all
1/2 onion other half for the condimenti
1 tbs butter
3/4 cup (3oz, 90gr) Parmesan cheese - freshly grated
Condimenti
1 1/2 cups leftover chicken or 1 chicken breast, boneless, skinless
4oz (120gr) mushrooms
1/2 cup olives green olives    I used pimento stuffed
1/2 onion
1 tsp thyme
1 tsp oregano
1 tbs olive oil
Garnish
red pepper coulis

Heat chicken stock and keep hot over low heat.  Finely chop onion.  In medium sauce pan heat butter; add the onion and sauté until transparent then add rice and sauté, stirring, for 2 - 3 minutes until rice has white center.  Add white wine and stir. 
Start condimenti. 
When wine is almost absorbed add a 1/3 cup of stock, stir.  (No need to stir constantly but do stir from time to time.)  When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.  Before adding the last 1/3 cup taste a few kernels of rice.  They should be just 'al dente' - slightly resistant to the tooth, but fully cooked.  If more stock is needed add it a few tbs at a time and wait until almost completely absorbed.  At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold it's shape on a plate.  Add the Parmesan and the condimenti, stir well, pour into a bowl or risotto platter.  Drizzle with Red Pepper Coulis.  Serve.
Condimenti:
Chop onion.  Clean and slice mushrooms. Cut chicken into bite-size pieces.  Cut olives in half.  Heat oil in small skillet.   Add onion, mushrooms and sauté until tender.  When vegetables are tender and add chicken and herbs.  If using raw chicken, sauté until cooked through.  Stir in olives, cover, turn heat to low and keep warm until needed. 
Garnish
Gently reheat and keep warm until needed.

Note:   The risotto will continue to absorb liquid and the leftovers (if any) will be quite stiff.  The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork.

Individual Apple Crisps                                 Preparation and cooking time:   45 minutes
     
These little Crisps are quick to go together and bake in just 30 minutes. Perfect to have in the oven while you eat a leisurely dinner.  Serve with a scoop of vanilla ice cream or yogurt if you like.  I use small baking dishes that are about 4" (10cm) in diameter. Granny Smith, Golden Delicious, Pink Lady are all good apple choices.

2 medium cooking apples, about 12oz total weight (360gr), depending on the size of your baking dishes
2 tbs brown sugar
2 tbs flour
2 tbs rolled oats    substitute 1 tbs more flour
2 tbs chilled butter
1/2 tsp cinnamon
1/4 tsp nutmeg
a bit more butter

Butter individual baking dishes or one small baking dish.   Mix sugar, spices, flour and oats.  Cut in butter, using a pastry cutter, 2 knives or forks, until it resembles small pebbles.  Peel and slice apples and spread in baking dishes.  Sprinkle crumble mixture over apples.   Bake 30 minutes at 375F (185C), until top is brown and apples are tender.  

Note:  If you use individual baking dishes, put them on a baking sheet to make handling easier.

Cooking Schedule: 45 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
2 saucepans, medium skillet with lid, small baking
dishes, medium bowl, pastry cutter, baking sheet
Turn oven on 375F (185C)
Start to heat stock
Butter baking dishes
Mix sugar, spices, flour, oats
Cut in butter
Peel, slice apples, arrange in dish(es)
Sprinkle crumble mix on apples
Bake apple crisp, set timer
Peel, chop onion
Sauté 1/2 onion for rice
Clean, slice mushrooms
Add rice to onion, sauté
Start to sauté onion, mushrooms
Add wine to rice, stir

Cut chicken
Stir rice
Add stock to rice, stir
Add chicken to skillet, sauté
Stir rice
Cut olives
Add stock to rice, stir
Mind the chicken, add herbs, olives, cover, keep warm
Stir rice
Add stock to rice, stir
Reheat red pepper coulis
Stir rice
Grate Parmesan
Add stock to rice stir
Repeat stirring and adding stock until rice is done
Add condimenti, Parmesan, stir
Pour into serving dish
Drizzle with Red Pepper Coulis
Serve - don't forget the Apple Crisp