Vegan Risotto From Mellwaters Creative:
Take a sweet potato, and pierce all over with a fork. Bake in the oven at whatever temperature you like (I normally do about gas mark 6, but doing it slower should work as well) for an hour or so until it's soft. Look out for the resin/sap leaking out and caramelising (oh, and put foil under it! It's an absolute nightmare to clean up otherwise - I'm talking a big burnt lump of inflated sugar). A while after that, it's just perfect, but not for eating now - oh no, we have better plans than that! It might be tempting, but be strong and wait. Trust me!
While that's cooking away, start off your risotto. I like using whatever exotic mushrooms I can find, with some chestnut mushrooms added to bulk it out. Put some oil (I use virgin, cold-pressed organic coconut oil or olive oil. Try to avoid vegetable oil, and 'canola oil' is the worst possible thing out there.) into your pan, and heat it up on the lowest heat with the mushrooms. Be patient, and resist the urge to add more oil when it dries up a little - eventually the oil will come back out of the mushrooms, and they go all soft.
Then add your risotto rice, and some olive oil. Stir to coat all the grains, and add some water (it's supposed to be hot, but I manage with cold) a little at a time, along with a stock cube for every 500ml of water. Each time you add water, wait for it to be absorbed by the rice before adding more. Hopefully, your sweet potato will be ready about now. Take it out of the oven, cut into a few pieces and just stick it into the risotto pan, skin and all. The flesh will kind of melt into the stock and make everything really rich and amazing. Continue adding water and STIRRING, and putting some coconut milk in in place of some of the water as and when you feel like it. Also add your favourite herbs and spices (turmeric is one of my staples, and very healthy). The rice is cooked when it no longer tastes horrible and chalky (it's a game of chicken when you taste it first!), and then you can carry on until it's your preferred consistency. (Be careful not to make it too wet. You're aiming for a nice thick consistency, so that it can support itself in a heap. Season to taste.
Then, plonk yourself a good serving into your favourite bowl, and enjoy! The hardest part is sharing it with anyone else, or leaving any of it for the next day.
While that's cooking away, start off your risotto. I like using whatever exotic mushrooms I can find, with some chestnut mushrooms added to bulk it out. Put some oil (I use virgin, cold-pressed organic coconut oil or olive oil. Try to avoid vegetable oil, and 'canola oil' is the worst possible thing out there.) into your pan, and heat it up on the lowest heat with the mushrooms. Be patient, and resist the urge to add more oil when it dries up a little - eventually the oil will come back out of the mushrooms, and they go all soft.
Then add your risotto rice, and some olive oil. Stir to coat all the grains, and add some water (it's supposed to be hot, but I manage with cold) a little at a time, along with a stock cube for every 500ml of water. Each time you add water, wait for it to be absorbed by the rice before adding more. Hopefully, your sweet potato will be ready about now. Take it out of the oven, cut into a few pieces and just stick it into the risotto pan, skin and all. The flesh will kind of melt into the stock and make everything really rich and amazing. Continue adding water and STIRRING, and putting some coconut milk in in place of some of the water as and when you feel like it. Also add your favourite herbs and spices (turmeric is one of my staples, and very healthy). The rice is cooked when it no longer tastes horrible and chalky (it's a game of chicken when you taste it first!), and then you can carry on until it's your preferred consistency. (Be careful not to make it too wet. You're aiming for a nice thick consistency, so that it can support itself in a heap. Season to taste.
Then, plonk yourself a good serving into your favourite bowl, and enjoy! The hardest part is sharing it with anyone else, or leaving any of it for the next day.
The B5 or Hungry Man Casserole from jclairep:
1 lb ground beef
1 small onion
1 cup of BBQ sauce
1 can of Baked Beans (I like the larger cans, but the smaller ones will do fine)
1 Tablespoon of Brown Sugar
1 can of refrigerated biscuits
salt and pepper
You will need a casserole dish.
Preheat over to 350 degrees. Cook onions in fry pan until clear, add beef and cook until done. Drain. Add salt and pepper to taste.
In casserole dish stir together Beans, BBQ sauce and Brown Sugar. Add Meat and onions and stir. On top place the biscuits and cook for at least 25 minutes until done. Mixture should be bubbly and MAKE SURE the biscuits are cooked through. They tend to take longer to cook on top of the mixture...and no one likes a mushy biscuits.
The 5 B's are:
Beans, Beef, BBQ, Biscuits...and a Beer for a job well done!
1 small onion
1 cup of BBQ sauce
1 can of Baked Beans (I like the larger cans, but the smaller ones will do fine)
1 Tablespoon of Brown Sugar
1 can of refrigerated biscuits
salt and pepper
You will need a casserole dish.
Preheat over to 350 degrees. Cook onions in fry pan until clear, add beef and cook until done. Drain. Add salt and pepper to taste.
In casserole dish stir together Beans, BBQ sauce and Brown Sugar. Add Meat and onions and stir. On top place the biscuits and cook for at least 25 minutes until done. Mixture should be bubbly and MAKE SURE the biscuits are cooked through. They tend to take longer to cook on top of the mixture...and no one likes a mushy biscuits.
The 5 B's are:
Beans, Beef, BBQ, Biscuits...and a Beer for a job well done!
Let us know what ones you try and how you like them!!! See you next week with more delicious dinner ideas!
Much Love and (((HIPPIE HUGS)))
Luci
ooooh MAN! LOVE them both!!! That hungry man one is REALLY making me, well, HUNGRY!!! WOOT go GrrrLS thanks for sharing your wonderful recipes!!! :)
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