Tag Archives: chicken stock

Asparagus Basil “Risotto”

I invented this recipe on a sleepless night where I had too many random ingredients in my fridge and needed to get rid of them all.

I have to say, this dish is superb- it is cream and very reminiscent of risotto.

Asparagus Basil "Risotto"
Risotto Ingredients
1 head of cauliflower
1 cups chicken broth (vegetarians use vegetable stock)
1/2 cup beef broth (vegetarians use vegetable stock)
1/2 cup heavy cream
4 tablespoons unsalted butter
1 large onion, minced
1 shallot, finely chopped
4 cloves of garlic, minced
Kosher salt to taste
1 to 1/2 cups wild mushrooms
2 cups asparagus, cooked and cut into 1-inch pieces or discs (I prefer the look of discs)
1 cup grated Parmesan,
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1/2 teaspoon freshly grated nutmeg
Freshly ground black pepper, to taste

Basil Sauce Ingredients
1 cup basil leaves
1/2 cup parsley leaves
1-2 cloves of garlic, peeled
1/2 lemon, juiced
Salt and freshly ground black pepper to taste
1/4 cup extra-virgin olive oil
Directions
Bring the chicken broth and beef broth up to medium temperature in a saucepan and maintain the temperature and keep covered with a lid.

Trim the core and cut leaves off from cauliflower. Break the florettes into chunks, then press the button a few times with a break in between in a food processor. You wanted it to still be chunky and resemble rice and not to become dust. 9 prefer to use a ricer for this step but it is a bit harder with uncooked cauliflower but the “rice” does look better.

In a large heavy-bottomed saucepan, melt the butter over medium heat.

Add the onions, garlic and shallot with a pinch of salt to sweat until everything becomes translucent (not browned),which will take about 5 minutes.

Add the “rice” and stir constantly adding in the liquid by 1/3 volume until everything has been absorbed, this will take 8-10 minutes.

Add the remaining ingredients, remove from the heat and still until everything has melted beautifully. Serve immediately.

Combine together the sauce ingredients in the blender and blend on high. Pour a few tablespoons on the bottom of each place before placing the risotto on top.

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Slow Cooker Low-Carb Moroccan Lemon and Green Olive Chicken

This is an easy 1 pot meal that is flavorful and exotic, the perfect blend of spices is infused through the chicken and couscous. You can cook the chicken separately to create a low-carb meal or add the couscous to make it a complete meal for your family. This recipe feeds 4 very hungry people.Moroccan Chicken

Ingredients
1 tablespoon olive oil
2 lbs chicken thighs, drumsticks or any other piece of chicken that has the bone in and the skin still on
1 onion, medium, peeled, quartered
2 cloves of garlic, minced
1 pinch of saffron
1/2 tablespoon ground cumin
1 teaspoon Hungarian paprika
1 teaspoon ground ginger
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 lemon, juiced
the zest of 1 lemon
3 cups chicken stock
1 cup Couscous, a low-carb couscous alternative or rice
1 lemon, sliced into discs
1/4 cup pitted green olives
2 tablespoons cilantro, minced

Directions:Add all of the ingredients to the slow cooker and set to low heat for 6 hours.

Add the couscous to the mixture and keep covered for 7 minutes until it is fully cooked. If additional liquid is required, add more chicken stock.

Mix in the green olives, cilantro and lemon discs and serve.