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Vegan Potato Cakes stuffed with Mushrooms - Delicious way to use leftover mashed potatoes. Perfect for summer, fall or winder lunch, use different herbs to change the flavour — Imagelicious

Vegan Potato Cakes stuffed with Mushrooms

Vegan Potato Cakes stuffed with Mushrooms - Delicious way to use leftover mashed potatoes. Perfect for summer, fall or winder lunch, use different herbs to change the flavour — Imagelicious

Gluten free sesame chicken- I made this for dinner tonight and my son wanted seconds, which is unheard of! Also, my husband licked his plate clean! Again, unheard of! This easy meal is quite tasty! I made half portions and it fed the 3 of us with enough for leftovers!

Gluten free sesame chicken- I made this for dinner tonight and my son wanted seconds, which is unheard of! Also, my husband licked his plate clean! Again, unheard of! This easy meal is quite tasty! I made half portions and it fed the 3 of us with enough for leftovers!

This food blog is great! So many great meal ideas. I think I will find many favourites on this site

This food blog is great! So many great meal ideas. I think I will find many favourites on this site

New Potatoes in a Garlic Cream Sauce; easy and excellent dish from @natashaskitchen

New Potatoes in a Garlic Cream Sauce

Winning recipe--Chef Charles Dale, Renaissance Restaurant, Aspen, Colorado. Charles' tips: Any combination of mushrooms will work. Use cold chicken stock (even though simmering stock is typically used in risotto) to prevent splattering. Make sure there's some liquid left in the risotto; in fact, it should be pourable because the rice will absorb it as it sits. Always salt mushrooms after they are sautéed, or the salt will pull out their natural water and they'll poach.

Smoked-Gouda Risotto with Spinach and Mushrooms

Winning recipe--Chef Charles Dale, Renaissance Restaurant, Aspen, Colorado. Charles' tips: Any combination of mushrooms will work. Use cold chicken stock (even though simmering stock is typically used in risotto) to prevent splattering. Make sure there's some liquid left in the risotto; in fact, it should be pourable because the rice will absorb it as it sits. Always salt mushrooms after they are sautéed, or the salt will pull out their natural water and they'll poach.

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