Green Chili Risotto with Romano cheese

Green Chile Romano Risotto

In large stock pot bring 3 cups chicken broth to a boil. ( you can use plain salted water or vegetable broth)

In a large sauté pan on front burner, sauté 1 chopped shallot, in 2 T butter or olive oil, until soft. Add

12 oz of Arborio rice 

Stir to coat for just a few minutes.

Add 1/3 C white wine, stir until incorporated.

Have 1C small grated Romano cheese ready and 1 C chopped fresh roasted green chili

Next, use a ladle and ladle broth into rice mixture, 1 ladle at a time. Continue for about 30 minutes,

Carefully watching risotto, until correct consistency is achieved. Add cheese and chile last.

Cover, let stand 10 minutes. Adding more liquid if necessary. Salt and pepper to taste!

Great served with fish or vegetarian dishes! Also a Chardonnay or savigion blanc!




Actually, after checking this website, they do carry the Arborio Rice in 2 different sizes. So not get the kasmati. :~) Happy Cooking!!!!!

 

Red Chili Sauce

Red Chile Sauce

1 Bag dried red chile pods

Clean and remove stems and seeds before soaking

Large Pot for cooking

Soak Chile Pods overnight in large stock pot

In the morning when everyone has left the house, begin simmering the chile pods.

Simmer for at least 1-2 hours adding water as necessary

Remove from heat let cool

Begin adding pods to the blender, blend until smooth. Pour mixture through fine mesh sieve. With the back of a wooden spoon push the chili through the sieve to remove fine skin pieces. Continue this process with all the the mixture. It is messy and takes some time, but it is very therapeutic so hang in there! This mixture you can use for the pumpkin red chili bread. 

If you want to freeze just place in ziploc bags, lay flat and freeze. When ready to use for enchiladas,

add salt, garlic sugar and lemon to taste. Say for 1 cup of sauce, add 1-2 cloves of garlic, 2 T lemon juice, 1t salt, 1-2 t sugar. Adjust to your personal taste!!!

This is time consuming, but very worth it, both in expense, flavor and nutrition, knowing that there are no chemicals in your sauce. 

1 Jar of Red chile sauce is about 7-8 dollars. You can purchase a large bag of red chili for under 20 dollars and make at least 20-30 ziploc bags of sauce. 1 quart bag = 1.5 jars of sauce. You do the math!

This is a vegan recipe!

Please click on the food strainer at right for some great information on useful kitchen gadgets!!!!

Swedish Tea Ring

Swedish Tea Ring

Bread Mixture

1 C Lukewarm Milk

1/2 C Sugar

1 tsp Salt

2 Pkgs Active Dry Yeast

2 Eggs

1/2 C Soft Crisco

41/2 to 5 Cups of Flour

Mix milk, sugar and yeast. Let sit to proof. Add Crisco, eggs and salt. Mix together until well blended. Start adding flour 1/2 c at a time until mixed. Knead until smooth dough is formed. Place in greased bowl to rise for 2 hours. Cover with damp cloth.

Filling mixture

1/3 C soft butter

2/3 C Brown Sugar

1 T Cinnamon

2/3 C chopped raisons or chopped dates

3/4 C chopped nuts of choice

Icing Mixture

3/4 C Powered Sugar

dash of salt

1 t vanilla

A little milk just to make a thin glaze.

Divide dough into 2 equal portions. Roll each piece into 2 oblong shapes 1/2 in. thick. Spread with nut filling and roll jelly roll style. Shape each roll onto a ring, seal along edge. With scissors snip almost to center 1/2 inch apart. Pull sections apart and twist slightly. Cover and let rise until double in size. Bake at 350 degree oven for 25 minutes. Let cool somewhat and then glaze. Enjoy with a great cuppa!

This recipe is very old from my Aunt Esther!

Please click on the blue mixer below for more information about useful kitchen products!

Red Chili Pumpkin bread

Red Chile Pumpkin Bread

1 1/4 C All purpose flour (can use whole wheat) or conversions for gluten free flour
1 tsp baking soda
1/2 tsp cinnamon
pinch of nutmeg
1/2 tsp salt
1 C dark brown sugar
2 eggs
1/2 c raw pack pumpkin
1/2 c red chile sauce (preferably some you have made your self) or you can use any brand frozen or in the jar.
1/2 c canola oil or other mild cooking oil
1tsp vanilla extract
Bag of white chocolate chips
Nuts if desired either walnuts or pecans about 1 cup chopped.
Preheat oven to 350. Grease a 9x5 loaf pan and line with parchment paper.

Mix all dry ingredients together. Then in separate bowl combine the wet ingredients. Mix well and stir in dry combining all nicely together. 

Crumb topping

1/2 c Butter
1/2 c oats
1/2 c flour
pinch of salt 
chopped nuts

Mix topping ingredients until the texture of cornmeal. Sprinkle this topping on loaf of batter before baking. Bake on 350 for about 1 hour. 

Doubling this recipe will yield 2 loaves. You could also frost this with a cream cheese frosting. I add about 3/4 to 1 cup of red chili sauce to make it a little redder and spicier. Just add more flour. You need a cake batter consistency. Also you can turn these into muffins!!!! It helps to have some kind of blender when preparing this recipe.