http://www.doctoroz.com/videos/alton-browns-dairy-free-chocolate-pie
Sauteed Kale…YUM!
4 DecQuick and easy. I omitted the salt and pepper, and used only 1T of vinegar for 10 oz of kale.
shrimp and edamame risotto w/asparagus
4 DecAdapted from Cooking Light
* 1 pound asparagus, trimmed and cut into 3/4-inch pieces
* 1 3/4 cups hot chicken broth (I’ll use veggie)
* 2 tablespoons olive oil
* 1 1/2 cups chopped onion
* 2 garlic cloves, minced
* 1 cup uncooked Arborio rice
* 1 cup frozen shelled edamame
* 3/4 teaspoon kosher salt
* 1/4 cup 1/3-less-fat cream cheese (I’ll use tofutti cream cheese)
* 1/2 teaspoon freshly ground black pepper
* a handful of Parmesan cheese (Omitting this; I hate parmesan anyway)
Chop the onion and add to the skillet with some olive oil. Cook for about four minutes, then add the garlic and cook just a few minutes more.
Next, add salt, edamame, and the Arborio rice and cooked for about a minute.
Then. start adding the hot broth/water mix. For the first addition, add a full cup. After that, add the broth in 1/2 cup-fulls at a time, stirring and letting the rice absorb the liquid before adding more.
While the rice mixture cooks slowly, trim and chop the asparagus and then cooked it in boiling water for about four minutes. (I will do this ahead of time.)
Finally, add the asparagus, pepper, and cream cheese. Stir everything together until the cheese is melted and heated through.
I’ll probably make this with some broiled salmon or shrimp….
