[Food Series] Ginger Leek Risotto with Rosemary Prime Strip Steak

The first time I had risotto, my husband and I were traveling in the south of France, of all places. I was wearing a yummy chocolate-colored sweater that I had purchased the week before, as we made our way, small shop window to small shop window, through the winding cobblestone streets of Paris. For most of my adult life, I have been intimidated by risotto, for no apparent reason, until one day last year when I was standing in my mom’s kitchen watching her make it and I said, “that’s it?!” “Yes,” she replied and now I always have arborio rice stocked in my pantry. Enjoy!
Ginger Leek Risotto with Rosemary Prime Strip Steak

1 1/2 cups of Arborio Rice
2 Leeks
1/2 cup chopped Brown Onion
1 inch piece fresh grated Ginger
1 clove of Garlic
1 tablespoon Lemon Zest
Juice of 1 Lemon
1 tablespoon fresh Rosemary
1 cup Dry White Wine
2 1/4 cups Chicken Stock
2 1/4 cups Beef Stock
1/2 cup grated Goat Milk Gouda
1/2 cup grated Sharp Cheddar
2 tablespoons Olive Oil
2 6oz Prime New York Strip Steaks
Salt & Pepper to taste

In a medium size sauce pan, combine your white wine, chicken stock and beef stock and set it on the back burner on low heat to keep it warm. Slice your leeks, finely dice your onions and grate the garlic and ginger, then toss them in a deep pan (or a dutch oven with the lid on) on medium-high heat with 2 tablespoons of olive oil and saute them for about 5 minutes. Add to the pot the arborio rice and saute for another 5 minutes until the edges of the rice are translucent. Then, add just enough of the warm wine and stock mixture to cover the rice and reduce the heat of the risotto to low. Make sure to stir your risotto frequently and each time the wine and stock mixture has absorbed fully into the rice add more just to cover the top of the rice. Repeat this process until the wine and stock mixture is gone! This usually takes about 45 minutes. You can use this time to grate your cheese, zest and juice the lemon and preheat your broiler. To prepare your strip steaks, sprinkle them lightly with salt and pepper and freshly chopped rosemary. Place the steaks in the broiler and cook for 5 minutes (our steaks were about an inch and a half thick) on each side for a perfect medium rare. When all of your wine and stock has been absorbed into the risotto toss in your gouda and cheddar cheeses, lemon juice and lemon zest and simmer for just a minute, then serve and enjoy!

[Food Series] Baked Golden Beet Chips

I’m on a beet kick! Golden beets to be specific! I know, I know…beets are one of those foods that you either love or you hate. Well, luckily, everyone in our family loves them and I am always experimenting with exciting and different preparations. This week, I made three separate beets, three different ways. So. Much. Fun! (Yeah, I geek out on that kinda stuff.) So, here is a really easy way to make beet chips. Throw them in your backpack and hit the trail with a delicious, nutrition-packed snack.

Baked Golden Beet Chip Recipe

3 large Golden Beets
1 teaspoon Sea Salt

Preheat the oven to 300 degrees. Remove the beet greens and bottom stem area from the beets. With a vegetable peeler, peel the skin of the beets. Using a mandoline or vegetable slicer, thinly slice the beets making sure they are all of an equal thickness, which will enable the chips to cook evenly. On an aluminum foil-lined sheet pan, place the slices out, ensuring uniform spacing between each. If they touch or overlap, they will stick together. Bake for approximately 25-30 minutes, then take them out of the oven and allow them to cool for about 5 minutes before trying to remove them from the pan. Repeat this baking process until all of the slices are done. Happy, healthy crunching!

[Food Series] Perfectly Crispy Kale

Meet our newest obsession: Crispy Kale Chips! On a scale of one to ten, our kale consumption generally hovers around a seven. Not too bad. But, a few weeks ago I was experimenting with roasting kale, aka making kale chips, and now we’re downright obsessed. I say, hey, if you’re gonna have an obsession, it might as well be crispy kale! Enjoy!

1 bundle Kale
1 teaspoon Olive Oil
a dash of Sea Salt

Wash and dry the kale. Making sure it’s dry is the key to getting it crispy! Preheat the oven to 400 degrees. Pull or cut the leafy part of the kale from its hard spine. Break the tender leaves in to bite size pieces and place on a sheet pan lined with aluminum foil. Pour a teaspoon of olive oil in to the palm of your clean hand and work the olive oil gently through the leaves with your fingers until all of the kale is lightly coated, then sparingly dust with sea salt. Spread the kale out so that it is just one thin even layer, not piled on top of each other and put it in the oven for about 10 minutes. Keep a close eye on it because it goes from crispy to burnt very quickly! If you leave it out overnight, uncovered it will be even more crispy, perfect for a healthy morning snack! Enjoy!