Delicious Mushroom Risotto

Authentic Italian-style risotto cooked the slow and painful way, but oh so worth it. Complements grilled meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente (or resist slightly to the tooth but not be hard in the center).

Ingredients

• 6 cups chicken broth, divided
• 3 tablespoons olive oil, divided
• 1 pound portobello mushrooms, thinly sliced
• 1 pound white mushrooms, thinly sliced
• 2 shallots, diced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• sea salt to taste
• freshly ground black pepper to taste
• 3 tablespoons finely chopped chives
• 4 tablespoons butter
• 1/3 cup freshly grated Parmesan cheese

Directions

1. In a saucepan, warm the broth over low heat.
2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Baked Chicken and Zucchini

From the What-Am-I-Doing-With-All-Of-This-Zucchini Department...

Ingredients

• 1 egg
• 1 tablespoon water
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 cup dry bread crumbs
• 2 tablespoons olive oil
• 4 skinless, boneless chicken breast halves
• 1 tablespoon minced garlic
• 2 tablespoons olive oil
• 5 zucchinis, sliced
• 4 tomatoes, sliced
• 2/3 cup shredded mozzarella cheese
• 2 teaspoons chopped fresh basil
• 1/3 cup shredded mozzarella cheese

Directions

1. Preheat oven to 400 degrees F (205 degrees C). Lightly grease a 9x13-inch baking dish.
2. Beat egg, water, salt, and pepper in a shallow bowl. Set 2 tablespoons bread crumbs aside; pour remaining bread crumbs into a large resealable plastic bag. Dip chicken in egg mixture, then place in bag and shake to coat.
3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken in skillet until browned, 2 to 3 minutes per side. Remove chicken from pan. Add remaining 2 tablespoons oil to skillet; cook and stir zucchini and garlic over medium heat until zucchini is slightly tender, about 2 minutes. Transfer to prepared baking dish.
4. Sprinkle 2 tablespoons reserved bread crumbs over zucchini. Top with tomato slices, 2/3 cup mozzarella cheese, and basil. Place chicken on top of zucchini layer. Cover baking dish with aluminum foil.
5. Bake in preheated oven until chicken is no longer pink in the center and juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Uncover and sprinkle with remaining mozzarella cheese. Bake until cheese is melted, about 5 minutes.

Haymaker's Punch

Before there were sports drinks to rehydrate and replace electrolytes after intense physical labor, there was “haymaker’s punch”, or “switchel”.  Similar to lemonade, this all-natural drink is currently enjoying a resurgence among modern homesteaders, hipsters, and even upscale restaurants.  Thanks to its many health benefits, great taste, and refreshing bite, this drink is primed to become the next big trend.

Haymaker’s punch has a long history as a traditional drink with Colonial Americans.  It’s easy to make with just a few ingredients – apple cider vinegar, ginger, water, and a sweetener.  Although the history is fuzzy on its origins in the colonies, most believe it was a common drink on Caribbean plantations in the 1600s and then spread to the colonies.  Others say it’s derived from “oxymel”, an ancient Greek medicinal elixir made from vinegar, honey and water. Wherever its origins, by the 18th century, “haymaker’s punch” was being guzzled down by American farmers during long work days to keep cool and stay hydrated in the heat.

The ginger that makes up a key part of haymaker’s punch is a natural inflammation reducer. Inflammation, which is at the root of most diseases, causes physical symptoms like skin problems and digestive issues. So keeping inflammation at bay with the ginger found in haymaker’s punch can have other unexpected, welcome side effects, like clearing up acne.

Additionally, because it reduces inflammation, which also counts pain as a side effect, ginger is also a powerful pain fighter. In fact, one study found that consuming a small amount of ginger is more effective at reducing pain symptoms and inflammation than painkillers. Next time you feel a headache coming on, skip that painkiller and reach for haymaker’s punch instead.

Electrolytes are nutrients or chemicals in your body that help it perform specific functions, like regulating your heart beat or telling your legs it’s time to get moving. But after undergoing intense physical exertion (like running a marathon), getting sick, eating a poor diet or even taking certain medications, an electrolyte imbalance can occur. Signs that your electrolytes need some replenishing include constantly feeling thirsty, frequent headaches, fatigue and nausea.

But because of the sweetener and apple cider vinegar found in haymaker’s punch, electrolytes, particularly potassium, are replenished, making it an excellent alternative to sugary drinks like Gatorade. Pour a glass after a tough workout on a hot day to feel refreshed and help your body restore its electrolyte balance.

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Mason Bees Also Approved of My Batch :-)

Ingredients

• ½ gallon water

• ¾ cup molasses

• ¼ cup apple cider vinegar

• ½ tablespoon fresh ginger (ground)

(Although, dried ginger powder was the most readily available form in the 1700s, the benefits of fresh ginger are more numerous so I would recommend using it instead.)

I like molasses, but you could replace it with maple syrup, honey, or another sweetener. You could cut back the sweetener, too. (I prefer just a few tablespoons per half gallon.) Find the right balance for you. Remember to start with less—as you can always add more. Haymaker’s punch shouldn’t coat your mouth; it should taste refreshing. Another idea is to add a teaspoon of fresh lemon or lime juice for zing.

Tomato Paste

Last week we jumped the gun, and shared a recipe for homemade pizza sauce.  If you really want to start from scratch with fresh tomatoes, try this recipe for making tomato paste.

Ingredients

• 8 quarts roma tomatoes, about 4 dozen (or other meaty tomatoes)
• 1 1⁄2 cups sweet red peppers, chopped (about 3)
• 1 cup chopped onion (optional)
• 2 bay leaves
• 3 tablespoons fresh basil leaves, chopped
• 1 1⁄2 teaspoons oregano (optional)
• 1 -2 tablespoon honey (optional-if you want it a little sweeter)
• 1 tablespoon salt
• 2 garlic cloves, chopped

Directions

1. Wash and trim tomatoes. Blanch and remove skin if desired, or press through sieve when done cooking.
2. Combine tomatoes, red peppers,onions, bay leaves, basil,oregano, honey, if using, and salt in a large stockpot and cook slowly for about 1 hour.
3. Press through a fine sieve. Add garlic, and continue cooking slowly until thick enough to keep its shape on a spoon, about 2 1/2 hours. Stir frequently to keep from sticking.(this could be done in a crockpot-just stir and keep an eye on it).
4. Pour through sieve(if you left the skins on), then pour into hot 1/2 pint canning jars, leaving 1/2" headspace.
5. Process 1/2 pints 45 minutes in a boiling water bath.
6. Makes about 9 1/2 pint jars.

Amazing Pizza Sauce

If you're like me, you might have tomatoes coming out your ears right now.  Here is a unique way to use them.

Ingredients

• 1 (6 ounce) can tomato paste
• 6 fluid ounces warm water (110 degrees F/45 degrees C)
• 3 tablespoons grated Parmesan cheese
• 1 teaspoon minced garlic
• 2 tablespoons honey
• 1 teaspoon anchovy paste (optional)
• 3/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon dried red pepper flakes
• salt to taste

Directions

1. In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.
2. Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.

Vegetable Garden Salsa

Ingredients

• 6 medium tomatoes, finely chopped

• 3/4 cup finely chopped green pepper

• 1/2 cup finely chopped onion

• 1/2 cup thinly sliced green onions

• 6 garlic cloves, minced

• 2 teaspoons cider vinegar

• 2 teaspoons lemon juice

• 2 teaspoons olive oil

• 1 to 2 teaspoons minced jalapeno pepper

• 1 to 2 teaspoons ground cumin

• 1/2 teaspoon salt

• 1/4 to 1/2 teaspoon cayenne pepper

• Tortilla chips

Directions

In a large bowl, combine the tomatoes, green pepper, onions, garlic, vinegar, lemon juice, oil, jalapeno and seasonings. Cover and refrigerate until serving. Serve with chips. Yield: 5 cups.