Sometimes I have to allow myself to indulge in life’s simple perfections.  This classic risotto with sweet peas, bacon and parmesan cheese is one of those simple perfections.

When done correctly the short grain arborio rice releases an exorbitant amount of starch creating, rather miraculously, the perfect amount of rich and creamy sauce in which each grain of rice is separately suspended. When you’ve devoted the half hour to 45 minutes of constant stirring necessary to compose this intoxicating symphony of the mouth the rice will hold together but be loose and fall separately on the plate.

Risotto should not clump together in a singular mass, nor should it sit in a pool of sauce. Some suggest adding cream to make risotto creamy. In my opinion, adding cream is cheating and unnecessary. When you’ve done it correctly,  you’ll know. The means to creating this exquisite bowl of excellence is definitely worth the end, trust me.

If you are concerned about devoting yourself completely for 45 minutes to something other than your work, your children, your husband (or significant other), cleaning the house, cooking their dinner, packing their lunches, helping with their homework….stop, don’t fret, just stop.

Pour yourself a glass of wine, drag a kitchen stool over and just cook. This is for you and only you. I have come to many a revelation whilst staring into a pan of risotto. In the right state of mind it can be a trans-like experience that allows your brain to relax and actually work through any challenges you might be facing, especially when a glass of wine is involved.

On that note, when it comes to white wine I drink chardonnay because it is a very well rounded, neutral white. It can be acidic, yet full flavored and buttery. It compliments almost any dish, thus it can be used in cooking almost any dish.

I think chardonnay is an incredible compliment for this risotto. The slight acidity is perfect for cleansing the pallet of the rich, creamy rice, and the buttery flavor compliments the beautiful burst of sweetness from each delicious little pea. When your pallet feels a bit overwhelmed take a sip of cleansing chardonnay and you’re ready for another perfect bite.

Do everything you can to allow yourself to enjoy this delicious meal for one. Whether you have to tune everything else out completely or simply have to wait for the entire house to go to bed, make this meal as a tribute to yourself and savor it. You deserve it. Enjoy.

Simple Risotto with Bacon and Peas for One!

• 2 slices bacon cut into lardon
• 1/2 medium onion, small dice
• 2 garlic clove, minced
• 2 tsp. kosher salt
• 2 tsp. black pepper
• 1 C. arborio rice
• 1/2 C. White Wine
• 3 C. Chicken stock, warmed (sub vegetable stock or water)
• 1/2 C. parmesan cheese, grated
• 1 1/2 tbs. butter
• 1 C. frozen peas, thawed
• 1/4 C. fresh parsley, roughly chopped

Note: lardon are chunks or strips cut across the grain of the bacon.

1. In a medium sauteuse (shallow pan with sloping sides – keeps rice from burning in the corners) render the fat from the bacon. Start in a cold pan on medium heat. As the pan heats slowly the fat from the bacon will release. When the bacon is crispy, remove it from the pan and reserve. Poor out the fat, but leave 1 tbs. in the pan (I keep extra bacon fat in a Tupperware my refrigerator to use for flavorful cooking fat when I don’t have bacon).
2. Sweat the onions and garlic in remaining fat, season with salt and pepper. When onions are tender, reduce heat to medium low, add 1/2 tbs. butter and the rice. Coat the rice with the fat, season again with salt and black pepper and allow to cook until toasty, 5-10 minutes. Deglaze the pan with the white wine, reduce to au sec (almost dry). Reduce heat to medium-low.
3. Add 1/4 C. of the warm stock or water (I use water because I don’t keep chicken stock because Brian is allergic to poultry. The end result is just as perfect) and stir constantly until absorbed. Continue adding liquid about 1/4 C. at a time and stirring constantly until rice is al dente. Stir in parmesan with the last addition of liquid. The liquid addition and stirring process can take up to 45 minutes, do NOT rush it. Keep your flame at medium-low throughout the process. Add peas, butter, parsley, and check seasoning and adjust with salt and pepper. Cook, stirring occasionally, until peas are cook and butter melts, about 2 minutes. Serve hot and topped with lardon and more parmesan.

I apologize for my three month absence.  I must admit I was extremely busy, but I do hope everyone had a fantastic Summer. I wish I could say that I did some much needed soul searching over the Summer. Unfortunately, I found myself right back where I was before I started culinary school.

I’m not working for the same company, but I have once again reverted back to web development, online marketing, and public relations. In all honesty, working in this field pays more than working in a kitchen and going into bankruptcy just because I want to cook just isn’t an option for me.

If I could give anyone considering culinary school one piece of advice, it would be to consider how much student loan debt you’ll have after school and whether you’ll be able to afford that monthly payment as a cook. This is a huge decision, especially if you face a pay cut due to your career change.

I would give that advice to anyone who might be considering the pursuit of any higher education these days. Is it just me or does it seem like we’re in the middle of an education bubble, similar to the housing bubble, that’s poised and ready to burst any day now?…but I digress.

I love to write and I love to create recipes, so I’m going to keep it up. I write recipes on a budget because I believe that food can be delicious and nutritious without spending a fortune. I’ve decided to keep a record of these recipes and to eventually combine them into a cook book. I don’t know how I’ll get my book published, but that’s not going to stop me from cooking and sharing my food with you!

Today I’m making shepherd’s pie with a twist. Traditional shepherd’s pie is made with Lamb or left over meat of any kind, the regular aromatic vegetables, and plain mashed potatoes. Some recipes call for peas, some call for cheesy mashed potatoes. I’m using ground beef, although I would use lamb or left over meat if I had any, lentils for added protein and fiber (and because they are the only legume Brian will eat) and rustic, roasted, mashed potatoes because they’re just so darn tasty.

Brian and I are getting married in a week and a half, so we’ve been trying desperately to save money. Hence, we have fallen into a bit of a food rut. I wanted to make something inexpensive but different from what we’ve been eating and at the same time add my own style to it. What I came up with is a deliciously beefy pot pie, with the slight crunch of lentils, the sweetness of carrots and the rustic flavor of roasted root vegetables.

Roasted Mashed Potato Shepherd’s Pie with Lentils

• 3 tbs. olive oil
• 1 lb ground beef
• 3/4 tsp steak seasoning (TexJoy)
• 1/2 medium onion, diced
• 3 carrots, diced
• 2 celery ribs, diced
• 1/2 lb button mushrooms quartered
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 can of cream of mushroom soup (or 1/2 C. homemade)
• 1/4 C. canned beef broth
• 1/4 C. dry lentils (do NOT soak)
• 1 tbs. kosher salt
• 2 tsp. fresh cracked black pepper
• 2-3 C. Roasted Mashed potatoes (recipe follows)
• 1/4 C. grated parmesan cheese
• 1 tbs. butter or margarine

1. Preheat oven to 375. Season ground beef with 1/2 salt , black pepper and steak seasoning. Heat 2 tbs. olive oil in large skillet over medium heat. Brown beef in skillet. remove from pan and reserve. In same skillet heat remaining olive oil.
2. Saute mushrooms, carrots, celery, onions, and garlic. Season with remaining salt, black pepper, and oregano. Cook until tender, about 10 minutes. Deglaze pan with beef broth, stir in cream of mushroom soup, about 1 tbs. water, and lentils. Cover and bring to a simmer for 2-3 minutes. Taste and adjust seasoning with salt and pepper, add reserved beef and their juices back to pan.
3. Transfer mixture to a lightly greased souffle dish or high sided casserole dish. Top with roasted, mashed potatoes, sprinkle with parmesan, dot with butter or margarine. Bake until potatoes brown & juices bubble, about 40 min.

Note: For even more rustic flavor you can also roast your aromatic vegetables. I would toss them in olive oil, salt and pepper, place them in the same pan I cooked the beef in (as long as it’s safe to put in the oven) and roast in the oven at 375 until tender. Then deglaze the pan and follow the recipe as usual.

Rustic, Roasted Mashed Potatoes

• 6 Medium sized red potatoes, large dice (unpealed, peal for smother mash)
• 1 1/2 tsp. dried basil
• 1 tsp kosher salt
• 1 tsp fresh cracked black pepper
• 2 tbs olive oil
• 1/2 C. Milk
• 1 1/2 tbs plain low fat yogurt
• 1 clove garlic, minced
• 1 green onion, sliced

1. Toss potatoes with olive oil, salt, pepper, and basil. Spread evenly on a cookie sheet and bake at 375 for about 50 minutes. Turn potatoes about half way through.
2. When tender, remove from oven and allow to cool, slightly.  Mash in bowl with potato masher or process in food processor. Add butter, milk and yogurt; continue mashing until desired consistency is reached. taste and adjust seasoning with salt and pepper and stir in green onion and garlic.

Using a Balanced Diet to Your Budgeting Advantage

As a second time college student and now a soon to be bride (that’s right! I’m engaged) I have to stick to a budget as well as a balanced diet more than ever. With a basic understanding of what a balanced diet really is I was able to actually lose about 50 pounds while I was in college for my undergraduate degree and now I want to share that knowledge with you.

Maintaining a balanced diet on a budget may seem difficult, but it is completely within reach. Limiting your diet to foods that are high in nutritional value and avoiding empty calories is one of the best way to eat on a budget. A balanced diet packed with the essential nutrients your body needs to function will make your body feel satisfied more quickly. You will need to consume less and, in turn, buy less.

People who rush through the super market, blindly tossing food into their cart without thinking about how that food contributes to a balanced diet are usually spending way more than they need. They don’t weigh the benefits of each food, so in the end they buy more foods that have less nutritional value than if they were buying foods for the purpose of fueling their bodies.

Understanding the purpose of the foods you consume is the first step to maintaining a healthy diet on limited funding.

The Six Basic Essential Nutrients and Their Purposes

Carbohydrates

Carbohydrates are the body’s most important source of food energy. They are made up of carbon, hydrogen and oxygen atoms. Carbohydrates help the body burn fat properly. Because carbohydrates are necessary for fuel they should make up a large part of your daily caloric intake, about 45 to 65 percent for an adult.

Complex carbohydrates, especially those from unrefined foods, such as whole grains, are usually better for the body because they contain other beneficial nutrients. Simple carbohydrates and refined starches are primary sources of empty calories and wasted money.

Fats

It is necessary to have some fats in your diet. Fats provide energy in a highly concentrated form, are necessary for regulating certain bodily functions, and are carriers of fat-soluble vitamins A, D, E, and K. Saturated fats, found mainly in animal products such as meats, poultry, fish, eggs, dairy products and solid shortenings, are believed to contribute to heart disease and other health problems.

Polyunsaturated fats are found in vegetable oils such as corn oil, safflower oil, sunflower oil, and cottonseed oil. Monounsaturated fats are found in high levels in olive oil and canola oil. Research suggests that monounsaturated fats may lower levels of harmful cholesterol in the body. Both mono and polyunsaturated fats are found in plant products such as whole grains, nuts, and some fruits and vegetables. Polyunsaturated fats and monounsaturated are believed to be more healthful than saturated fats however an excess of fat of any kind in the diet is not beneficial to bodily functioning or health. Fats are an essential part of the diet but should be limited to about 20 to 35 percent of your daily calories.

Proteins

Proteins are necessary for growth, building body tissue, and for basic body functions. The body can also use proteins for energy if the diet does not contain enough carbohydrates. Proteins are made up of amino acids. The body can produce some amino acids, however there are nine amino acids the body cannot produce and must get from foods. A complete protein is one that contains all nine essential amino acids. Meats, poultry, fish, eggs, and dairy products contain complete proteins.

Foods that supply all the essential amino acids only when eaten in combination are called complementary proteins. A legume combined with a starch, such as rice and beans, are an example of complementary proteins. The rice provides the amino acids the beans are lacking. Soy beans, however, contain complete proteins on their own.

The average adult only needs to consume about 50 to 60 grams of protein daily. Most North Americans consume twice the necessary daily amount.

Vitamins

Vitamins provide no energy, but are essential for regulating body function. Some vitamins are necessary for energy to be utilized in the body.

Water-soluble vitamins such as the B vitamins and vitamin C are not stored in the body and must be eaten every day. Special care must be taken to ensure the nutrients in foods containing these vitamins are not lost by over cooking. Fat soluble vitamins A, D, E, and K can be stored in the body so it is not necessary to eat them daily provided the amount eaten over time is sufficient.

Minerals

Minerals are also essential for regulating body functions. Major minerals are those the body requires in relatively large amounts, more than 100 milligrams daily, and include calcium, chloride, magnesium, phosphorus, sulfur, sodium, and potassium.

Trace minerals must be consumed in smaller amounts and include chromium, copper, fluoride, iodine, iron, manganese, molybdenum, selenium, and zinc. Although small amounts are necessary, too much of any of the trace minerals can be harmful. An excess of sodium, which is found in table salt, can also be harmful. A reduced sodium diet is recommended by health authorities such as the FDA.

Water

Water is necessary in all of the body’s functions. The body tells you when it needs to consume more water by making you feel thirsty, however, it is ideal to consume enough water to prevent this feeling. Eight glasses of water daily is the common recommendation, however this can vary depending on age and level of daily activity.

With a better understanding of the food you consume you can now consider each food item that you consume as if you were making a large purchase. You can weigh the benefits of each food by asking yourself simple questions like “Does this food contain any of the six basic nutrients?” “Does it contain more than one of the six basic nutrients?” or “Does it contain too much of any of the basic nutrients?” Purchasing foods containing many essential nutrients that harmonize together for a balanced diet is the first step toward maintaining good nutrition on a budget.