Food Time – A Many Mushroom Risotto

I don’t know if you knew this about me but I LOVE mushrooms. I think they are one of the greatest things out there, cooked, raw, mashed into a paste anyway you can think it up I want to eat them. So a couple of weeks ago during a meal prep day I decided to make some delicious Many Mushroom Risotto, and it was so tasty!   Just for the fun of it I made this one vegan and trust you don’t lose any of the delicious creaminess or flavour you would get had I used butter and cheese, plus it cuts the fat/calorie content so it ends up being a super healthy meal.

Enough talk, I am sure you are all salivating so here is the recipe, I hope you enjoy it as much as we did.

Many Mushroom Risotto:

Serves 8-10 as a main meal

mushroom risotto1.5 cups Arborio rice
2 tbsp oil (I used grape seed oil it’s better for frying)
4 cups Vegetable stock (I use homemade, but if you need to get store bough get organic)
1 small Yellow Onion, diced
3 cloves Garlic, finely chopped
3 Leeks, white and light green parts chopped
1 Tbsp fresh Lemon Juice
4 sprigs of Thyme, finely chopped
1 Portobello Mushroom, diced
*4oz (250g) Cremini Mushrooms, diced
*4oz (250g) Oyster Mushrooms, diced
Salt and Pepper to taste

1. Prepare all ingredients so that you can easily toss them in, a lot of stirring is involved and you don’t want to let your risotto burn because something wasn’t already chopped up.

2. Heat half the oil in a large skillet or stew pot.  Once oil heats up add in all of your mushrooms, cook them down until they are soft 5-7 minutes.  Once cooked remove and set aside.

3. Add other half of oil to pan and heat, once heated add in leeks, onions and garlic cook for 2-5 minutes until the onions become soft and translucent.

4. Add in arborio rice stir in dry rice for about a minute to coat with all the juices that are going on in the pan.  Add in 1 tbsp of lemon juice, stir until evaporated.

5. Add 1/2 cup of broth to the rice mixture and stir until completely absorbed, then add in another 1/2 cup of broth.  Continue this until all of the broth is gone, stirring constantly. This should take 20-25 minutes and is a great arm workout, for one arm at least.

6. Once all broth is added into the mixture add the cooked mushrooms, fresh thyme and salt and pepper to taste. Stir until well combined and serve immediately.

*these sizes are just one prepackaged container of mushrooms, also if you want to add more go for it, it will be super delicious!

Let me know what you think of this recipe.   I hope to be back blogging on a regular basis shortly.  School is starting to calm down (not really but I keep telling myself this) and my work and life schedule is starting to actually find a nice balance.  I hope to bring you more updates, workouts, yoga routines and recipes soon.

Happy Thursday everyone!

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Weekend Round Up

This past weekend felt so incredibly short. My husband and I headed out to Edmonton in the middle of last week (leaving the kittens in good caring hands, don’t worry). The past few days have felt like our weekend, so let’s see what I remember.

We got in last week and arrived at my sister’s mother-in-law’s house and were immediately pampered and let me tell you it felt great, especially after just coming home from jungle living. After catching up and filling our bellies with some warm homemade soup we headed over to my dad’s to say hello and of course to pick up a much needed GPS. I don’t come back to Edmonton too often and when I left I definitely didn’t have a license so I rarely have any idea where I am going, thank goodness for technology.
20131223-072837.jpg After a quick visit with my dad we headed over to my other sister’s house to go to a winter festival with her and her step daughter. It was lots of fun, filled with ice skating, banok making, picture taking, letters to Santa and other fun family style activities.

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20131223-072824.jpg Then we headed back to home base to rest up. The following day started with a father-daughter trip to the gym, Christmas supper grocery shopping with my sister and then braving the West Edmonton mall with my other sister to wrap up start our Christmas shopping. Thank goodness for my brother-in-law’s mom making sure we are fed and hydrated otherwise I would have forgotten to sit down and  nourish myself.

The following day was more hanging out with family and Christmas shopping, but yesterday was the most exciting.

Sunday my dad married a wonderful lady. The two of them together is so warming to see, they balance each other and seem to keep one another in check. Seeing them both before the wedding with obvious butterflies was so beautiful to me and I am so grateful I was able to travel to Edmonton to be present for all of it.

20131223-073539.jpgThe ceremony was lovely and short and to the point, much like my father, and the gathering of people was kept to family and close friends, which was perfect and made everything feel so intimate and welcoming. It was a treat to see my dad so happy and to know that he was marrying someone that understands he sense of humor and obviously cares greatly for him. The wedding was definitely a great addition to my holiday season.

Today is my second fakemas of the season and I can’t wait to get into the kitchen with my big sister to start whipping up a tasty healthy holiday meal for our family.

Happy Monday everyone!

Lemony Chicken and Quinoa

Last night I was on my own for supper and when that happens I normally end up treating myself to something my husband isn’t particularly fond of; like anything with rice, quinoa, beans or lots of veggies. Last night was no exception, I broke out the quinoa and got pretty excited that it would be on my plate for supper.

I have made several variations of this chicken marinade but yesterday I am so happy I measured everything out because it turned out so delicious!

Lemony Chicken and Quinoa

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Serves 2

Chicken:
2 chicken breasts diced
1 lemon juiced
1 shallot diced finely
1 tbsp olive oil
2 tsp Italiano seasoning
Dash of cayenne pepper (more or less to your liking)
2 cups broccoli chopped

Quinoa:
1/2 cup quinoa
1 cup organic broth

1. Place diced chicken in a Ziplock bag. Mix oil, lemon juice,shallot herbs, and cayenne pepper together.

2. Once blended added to the bag of chicken. Massage the marinade into the chicken. Let sit for at least 30 minutes. You can let it sit over night if you plan ahead.

3. Which the chicken is marinating rinse the quinoa thoroughly. Place rinsed quinoa in a small sauce pan with the broth (I used vegetable). Bring to a boil and then lower the heat to a simmer. Continue cooking until all liquid has evaporated. Fluff with a fork and turn off heat. Cover and let sit until the chicken is finished.

3. Heat a large frying pan to medium high heat. Once heated place chicken and chopped broccoli. Cover for approximately 3 minutes to allow the broccoli to begin turning a bright green. Remove lid and continue to cook until chicken is cooked through and no longer pink inside.

4. Place quinoa on a plate an top with chicken. Serve and enjoy.

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