Prosciutto and Parmesan Risotto Served Two Ways

Prosciutto and Parmesan Risotto Served Two Ways
Risotto with Prosciutto and Parmesan

Risotto is an extremely versatile dish that can be prepared in many ways. Risotto originated in Milan where the tradition of slow cooking was used in preparing rice. Risotto alla Milanese was created by using short grained rice slowly cooked with broth and saffron. The bright yellow color of this dish is absolutely gorgeous and is a staple in the cuisine of Milan. Risotto can also be made with mushrooms, seafood or other types of vegetables. I like to make risotto with prosciutto and parmesan cheese. It is a simple preparation that I serve for dinner and then use the leftovers to make Arancini. Arancini can be served as an hors d’oeuvres or an appetizer. Arancini taste great with my recipe for quick tomato sauce.

Simple Tomato Sauce
Quick and Easy Tomato Sauce
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Tomato Sauce

Tips on Making Great Risotto

The key to great risotto is to not leave the stove. It is important to constantly and slowly stir the broth into the rice. Risotto needs to be prepared right before serving and will be ready in 20 minutes. Risotto prepared ahead of time tends to be gummy and does not have the correct consistency. The rice needs to be sautéed for a few minutes before adding wine and allowing the wine to absorb into the rice. This preps the rice for the broth and will result in tasty risotto with the correct tenderness.

Can I make this Vegetarian

Yes, you can replace the prosciutto with mushrooms and use vegetable broth instead of chicken broth. If you do use mushrooms you should remove them from the pan after sautéed and stir them back into the risotto after it is cooked. If you leave the mushrooms in for the entire cooking time they will break down and become too mushy.

Another idea is to leave out the prosciutto and stir in green peas at the end. Use your imagination to experiment with new variations just be sure to use the recipe as a base. I would love to see what you come up with. Tag me on instagram or use the #itsjennsview or email me your beautiful creations.

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Prosciutto and Parmesan Risotto

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: Italian
Keyword: rice
Servings: 4 servings
Calories: 343kcal

Ingredients

  • 1 tbsp olive oil
  • 2 oz prosciutto chopped about 2 thin slices
  • 1 tbsp minced shallot
  • 1 cup arborio rice
  • ¼ cup white wine
  • 4 cups chicken broth
  • ¼ cup parmesan reggiano cheese grated
  • tsp ground black pepper
  • pinch saffron
  • 1 tbsp salted butter
  • chopped Italian Parsley for garnish optional

Instructions

  • heat chicken broth in a sauce pan and place on side
  • Place a frying pan over medium high heat and add olive oil
  • add shallot and saute until translucent. Do not brown
  • use a wooden spoon to stir in prosciutto and rice
  • add white wine and allow it to absorb into the rice
  • stir in saffron and pepper
  • add a cup of warm chicken broth and stir contantly with wooden spoon until absorbed
  • continue to add broth until rice is creamy and al dente. If rice is not creamy enough add some hot water
  • stir in butter and half of the grated parmesan
  • divide onto 4 plates and garnish with remaining parmesan and parsley

Nutrition

Serving: 1person | Calories: 343kcal | Carbohydrates: 41g | Protein: 8g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 1080mg | Potassium: 272mg | Fiber: 1g | Sugar: 1g | Vitamin A: 147IU | Vitamin C: 16mg | Calcium: 93mg | Iron: 3mg

Amazing Arancini

Italian rice balls made out of prosciutto and parmesan risotto

This is a great idea for an appetizer or hors d’oeuvres. I stuff each ball with a little fresh mozzarella so the cheese melts in the center. The best part is that they can be prepared ahead of time up to the point of frying. Truthfully, you can even fry them ahead of time and warm them in the oven before serving but they won’t be quite as crisp and delicious as frying them right before serving. The good news is that they are so delicious so even when reheated they taste amazing. If you are serving the arancini as an hors d’oeuvre make the balls the size of a melon ball so guests can eat it in one or two bites. Serve the arancini with my quick tomato sauce recipe

Please note that I recommend using packaged bread crumbs like Progresso for this recipe. The texture of the bread crumbs will create a thin crisp crust around the Arancini and works much better than fresh bread crumbs.

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Prosciutto and Parmesan Arancini

Prosciutto and Parmesan Rice Balls
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, hors d’oeuvres
Cuisine: Italian
Servings: 12 pieces

Ingredients

  • cups Prosciutto and Parmesan Risotto cooled to room temperature recipe on Jenn's View
  • 3 oz fresh mozzarella cut into small cubes
  • 2 eggs beaten
  • 1 cup AP flour for coating
  • cups bread crumbs store bought is best for this
  • vegetable oil for frying
  • grated parmesan reggiano for garnish
  • chopped basil for garnish

Instructions

  • form risotto into individual balls
  • press a cube of mozzarella in center of each ball and seal hole with risotto
  • roll each risotto ball in flour then egg and then breadcrumbs.
  • heat 2 inches of vegtable oil in a deep pan
  • fry arancini in batches until golden brown
  • place on a paper towel to remove excess oil
  • sprinkle with grated parmesan and chopped italian parsley to garnish
  • serve with tomato sauce

Notes

This recipe may yield more or less arancini depending on the size of each ball.

Greek Dinner

Greek Dinner

Grilled Marinated Chicken, Tzatziki, Homemade Flatbread, Greek Salad

I am dreaming of Greece. The beautiful whitewashed buildings that enhance the turquoise water in Santorini. Santorini is one of the Cyclades Islands in the Aegean Sea. There are some great white wines that are produced in Santorini. It is a volcanic island so the blend of the mineral rich soil with the sea air yields white wine that is crisp and dry. Vinsanto is Santorini’s biggest contribution to the wine world. It is a sweet wine that requires grapes to be dried in the sun for weeks before being fermented. It is then barrel-aged for several years before being bottled. The result is a dark, golden-colored wine that is served after dinner as a dessert wine. Vinsanto is not to be confused with Vin Santo from Italy. While they are both sweeter wines, they are made from different grapes. Vinsanto from Santorini dates back to the 16th century and is still produced in the traditional method. The food in Greece is perfect. Fresh fish from the sea is simply prepared with a little olive oil, oregano and capers. Squeeze a little lemon on top and you have a healthy and tasty lunch or dinner. In Greece they also serve delicious lamb and chicken.

white and blue concrete building near body of water

I have put together one of my favorite dinners to prepare. The marinade will make the chicken very tender and is complimented by the char created by grilling the chicken. I prefer using chicken tenders rather than chicken breast cut into strips. I just think it works better. This grilled chicken recipe is so healthy and delicious. The paprika and cumin add just the right amount of spice and flavor to the grilled chicken. It balances well with the cool greek salad with salty feta. My son, Max, likes to make his own gyro but I prefer to eat the Grilled Chicken over the Greek Salad with the Flatbread on the side. No matter how you choose to eat it I am sure you will love it.

grilled marinated chicken
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Grilled Greek Chicken Recipe

Grilled Chicken marinated in Greek yogurt and spices
Prep Time10 mins
Cook Time10 mins
Marinating time3 hrs
Total Time3 hrs 20 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: greek food, chicken
Servings: 4 people
Calories: 358kcal

Equipment

  • Grill pan or barbecue

Ingredients

  • cup plain Greek yogurt
  • 2 tbsp lemon juice
  • 2 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 1 garlic cloves minced
  • ¼ tsp kosher salt
  • ¼ tsp pepper
  • 1 tbsp sweet paprika
  • 1 tsp cumin
  • 2 pounds chicken breast or tenders

Instructions

  • Mix ingredients together and add chicken tender strips or chicken breast cut into strips.
  • Marinate for at least 3 hours and up 10 hours.
  • Remove chicken from marinade and grill for approximately 10 minutes, turning chicken over half way

Notes

If you do not have a grill pan or barbecue you can broil the chicken in the oven. Set your oven to broil, place chicken on pan and place in top third of oven for 10 minutes turning chicken over half way. Chicken should have a little char on it.

Nutrition

Serving: 8oz | Calories: 358kcal | Carbohydrates: 3g | Protein: 54g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 148mg | Sodium: 429mg | Potassium: 930mg | Fiber: 1g | Sugar: 2g | Vitamin A: 314IU | Vitamin C: 4mg | Calcium: 74mg | Iron: 1mg

Making flatbread is so much fun. My daughter Olivia and I look forward to making the dough and rolling out the pieces. It is such a quick and great way to make homemade bread. Cut the bread into triangles and serve with Tztziki or Hummus as an hors d’oeuvre or make some to serve at lunchtime with tuna or egg salad. Another idea is to make flatbread in the morning and serve with sautéed spinach, poached eggs and crumbled goat cheese on top. Let me know some ideas that you come up with for serving flatbread.

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Easy Flat Bread Recipe

Homemade Flat Bread
Prep Time10 mins
Cook Time15 mins
Resting Time30 mins
Total Time55 mins
Course: Side Dish
Cuisine: Mediterranean
Keyword: bread, pita
Servings: 4 people
Calories: 435kcal

Equipment

  • Rolling Pin
  • Heavy Bottom Frying Pan

Ingredients

  • 3 cups flour
  • 2 tsp baking powder
  • 1 ½ tsp salt
  • 3 tbsp olive oil or vegetable oil
  • 1 cup ice water
  • Additional vegetable oil for frying

Instructions

  • Combine flour, baking powder, salt in a bowl.
  • Add oil and ice water. Knead. Dough should be moist but not sticky
  • Cover with plastic wrap for 15 min.
  • Divide dough into golf ball sized balls.
  • Sprinkle each with flour and roll into circle around ¼ inch thick.
  • Preheat heavy bottom pan. Add a little oil to coat pan. Cook flatbread one at a time. Turn flatbread after 2 minutes or so.
  • Wipe pan with oil in between each bread so bottom isn’t burned.

Nutrition

Serving: 2pieces | Calories: 435kcal | Carbohydrates: 72g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Sodium: 989mg | Potassium: 100mg | Fiber: 3g | Sugar: 1g | Calcium: 149mg | Iron: 5mg

Tzatziki is a creamy, refreshing spread that can be served in a variety of ways. Works well as an hors d’oeuvre or as a side spread for chicken and lamb. Also works well served with a simple grilled salmon.

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Tzatziki

Traditional Yogurt Cucumber spread
Prep Time10 mins
Resting Time1 hr
Total Time1 hr 10 mins
Course: Appetizer, Side Dish, Sauces and Dips
Cuisine: Mediterranean
Keyword: greek food, Sauce
Servings: 4 people
Calories: 36kcal

Ingredients

  • 1 Cup Plain Greek Yogurt
  • ½ english cucumber peeled, grated and squeezed dry in paper towels
  • 1 tbsp tbl fresh lemon juice
  • 1 tsp olive oil
  • ½ tsp minced garlic
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

  • Combine all ingredients and place in refrigerator for at least one hour.

Nutrition

Serving: 4g | Calories: 36kcal | Carbohydrates: 4g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 164mg | Potassium: 126mg | Fiber: 1g | Sugar: 2g | Vitamin A: 39IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 1mg

What Sides Should I Serve?

I like to serve the grilled chicken with potatoes and a greek salad. The Greek salad is cool and salty and compliments the chicken perfectly. I like to serve my air fried potato recipe as well so I can crispy potatoes into the Tzatziki Sauce. Another bonus is that all this food can be easily served the next day for lunch. The leftover grilled chicken can be eaten cold or warm on a sandwich or over the leftover Greek Salad.

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Greek Salad

A colorful salad of cucumbers, peppers, tomatoes, olives and feta
Prep Time15 mins
Total Time15 mins
Course: Appetizer, Side Dish, Salad
Cuisine: Mediterranean
Keyword: greek food, vegetable, Salad, vegetarian
Servings: 4 people
Calories: 269kcal

Ingredients

  • 1 English cucumber pealed and cut
  • 1 cup grape tomatoes cut in half
  • 1 red or yellow bell pepper seeded and cut
  • 4 oz feta cheese
  • 1 cup green and calamata olives

Dressing

  • ¼ cup extra virgin olive oil
  • 1 tsp fresh lemon juice
  • tsp dried oregano
  • ¼ tsp salt
  • tsp ground black pepper

Instructions

  • Place tomatoes, pepppers,cucumbers on a plate
  • mix dressing and toss with salad
  • add feta and olives

Nutrition

Serving: 1person | Calories: 269kcal | Carbohydrates: 9g | Protein: 5g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 918mg | Potassium: 293mg | Fiber: 2g | Sugar: 4g | Vitamin A: 701IU | Vitamin C: 62mg | Calcium: 176mg | Iron: 1mg

Pull-Apart Bread

Pull-Apart Bread

Two variations of the same recipe – One sweet, one savory

Have you ever tried pull-apart bread? I saw this recipe posted by King Arthur Flour in a savory version layering garlic, herbs and butter between thin layers of dough. It looked so delicious I absolutely had to try it. I then decided to bake a sweet version of this recipe by spreading Nutella in the layers instead of garlic and butter. It is a positively beautiful bread and so delicious.

The recipe calls for two tablespoons of potato flour which I think is essential in making a soft bread that doesn’t dry out too quickly. The bread can be wrapped in foil and placed in a sealed plastic bag to stay fresh for three days.

Pull apart bread requires time to make. The dough comes together very quickly but requires 90 minutes for the first rise and another 90 minutes for a second rise after the loaf has been formed. I decided to make the savory garlic and butter version when I was having some friends over for dinner. I started to make the bread early in the day and the second rise was done by 4:00pm. My friends weren’t due to arrive until 6:30 and I wanted to serve the bread fresh from the oven. I put the loaf in the refrigerator after the second rise was complete. Putting dough in the refrigerator won’t reverse the rise but it will slow down the yeast. I took the loaf out a half hour before I baked it so that it would be room temperature when it went into the oven. The pull apart bread came out great. This pull apart bread is so beautiful to serve and the buttery garlic layers in between the dough ensures equal flavor in every bite.

Next, I decided to use the same dough recipe but used Nutella in the middle of each layer to create a breakfast version. My son Max could not get enough of the Nutella bread. Three mornings in a row he woke up and warmed a piece of the pull apart Nutella bread to have with his coffee. The dough worked equally well with the sweet version as it did with the savory.

Some Tips:

I like to make this dough with my hands, not a mixer. Mix the ingredients together as instructed and form it into a shaggy ball. Place ball on the counter and knead the dough until it comes together and is smooth and slightly stick. You do not want a dry dough. The dough should be stick but not wet.

After the dough has risen to about double in size divide the dough into 2 pieces. Roll each piece into a circle that is about 1/4 of an inch thick. Use a round cookie cutter or top of a glass to cut out disks that are 3.5 inches in diameter. You want disk to be about the same width as the loaf pan. If your disks are too small just roll each one out a little more before you put the filling on.

Leftover Dough:

You will have leftover dough after you have cut out the circles. I like to roll pieces and tie knots with the dough. Place knots on a parchment lined baking sheet and let rise until double in size. Bake in 350 oven for 10 – 15 minutes until light brown. When knots come out of the oven toss them with softened garlic butter. You can also let them cool and place them in a plastic bag and freeze them for another day.

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Pull-Apart Bread

Fresh baked bread with layers of garlic and butter OR Nutella
Prep Time15 mins
Cook Time25 mins
proofing3 hrs
Course: Breakfast, Main Course, Side Dish, Bread
Cuisine: Italian, American
Keyword: bread, breakfast
Servings: 24 slices
Calories: 101kcal

Equipment

  • 2 Standard loaf pans (8½x4½x2½)

Ingredients

Dough

  • 1 cup milk
  • 4 tbsp butter
  • 2 tbsp sugar
  • 2 tsp salt
  • 2 eggs lighly beaten
  • 2 tsp instant yeast
  • 4 cups all purpose flour
  • 2 tbsp potato flour

Filling Option 1

  • 6 tbsp butter softened
  • 1 garlic clove peeled and minced
  • ¼ tsp dried oregano
  • ¼ tsp dried basil
  • ½ tsp fresh parsley chopped fine

Filling Option 2

  • 6 tbsp Nutella Spread

Instructions

  • Heat milk, butter, sugar and salt in a sauce pan until butter melts. Do not boil
  • Let milk mixture cool to lukewarm
  • When milk is luke warm pour it into a mixing bowl and add yeast and eggs
  • add half the AP flour and potato flour mix until incorpoated then add rest of flour
  • form dough into a shaggy ball and place on work surface
  • knead dough by hand until very smooth. Should take 5 or 6 minutes
  • place into a lightly greased bowl and cover with a kitchen towel
  • Place in a warm place and let rice for 90 minutes until double in size
  • lightly grease (2) 8 inch loaf pans with butter OR line them with parchment paper
  • when dough has doubled in size press down gently to deflate
  • divide dough in half and work with one half at a time
  • roll into a circle that is ¼ inch thick
  • cut (12) 3½ inch circles out of the dough using a round cookie cutter or top of a glass
  • You can roll each circle a little more after it's cut out so it fits in the loaf pan
  • cover half of one side of circle with filling and fold circle in half
  • place folded side down in loaf pan and continue to line up circles in pan
  • cover with plastic and a kitchen towel. Place in a warm place and let rise for 90 mintues
  • preheat oven to 350
  • bake loafs uncovered on middle rack for 25 minutes until golden brown on top. If browning too quickly tent loaf with foil.
  • Remove from pan and serve

Notes

Wrap leftovers in plastic and foil and store at room temperature for up to 3 days. 
Tip 2: You can make recipe through the second rise and place in refrigerator if you would like to bake the loaf later. Remove loaf from refrigerator 45 minutes before baking to bring to room temperature.
Tip 3: Roll leftover dough into 3 inch rods and tie into knots. Let rise on a baking sheet for 90 minutes. Bake at 350 for 10 minutes until golden brown. Toss knots in meted butter with garlic and herbs

Nutrition

Serving: 1slice | Calories: 101kcal | Carbohydrates: 19g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 211mg | Potassium: 66mg | Fiber: 1g | Sugar: 2g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

Mexican Corn and Black Beans

Mexican Corn and Black Beans

A bit of spice and a touch of heat makes this a perfect side dish for grilled chicken, meat or fish

I adapted this recipe from Mexican street corn. Mexican street corn is corn on the cob that has been brushed with a mixture of sour cream, mayonnaise with Cotija cheese, lime, chili powder and cilantro. I wanted to lower the calories and remove the corn from the cob to make it easier to eat when serving a group. I added black beans for nutrition, color and because I love black beans but you can absolutely leave them out if you prefer a solo corn dish.

What kind of corn should I use?

Using fresh corn cut off the cob is ideal. Fresh corn has a sweet bite that is unmatched by frozen or canned. Summertime is corn time so I strongly encourage you to use the fresh corn when in season but in the winter you can use corn that has been cut off the cob and frozen. Please don’t use canned corn. It is much too soggy for this recipe. Visit a local farmstead in August and buy a bunch of corn to cut off the cob and freeze in plastic bags so you have fresh corn all winter long. Corn is a great starch to add to lots of side dishes, salads and soups. Corn is high in carbohydrates but it does also contain many healthy nutrients like Vitamin B, fiber, magnesium, iron and zinc. The sweet flavor of corn is perfect in off-setting spicier dishes.

How should I serve this dish?

This corn and black bean dish is very versatile. It can easily be reheated or eaten at room temperature. It is also extremely low in calories and big on flavor. Serve it alongside simple roasted chicken enchiladas. Buy a roasted chicken, pull meat off bone and place in pan, add 3/4 cup of my homemade enchilada sauce and 1 cup of shredded sharp cheddar cheese, fill chicken in flour tortillas and place in a row in a baking dish that has a half cup of enchilada sauce on bottom. Top the enchiladas with remaining enchilada sauce and more shredded cheese. Cover and bake in 350 oven for 15 minutes until warm.

This dish also works great as a vegetarian entree when served with flour or corn tortillas on the side to fill with the corn, black beans and a touch of squeezed lime juice.

Serve this corn and black bean dish as a salad at lunch with grilled shrimp and avocado on top. It can be made earlier in the day so it is ready when you want to serve lunch.

Homemade Enchilada Sauce
easy to make enchilada sauce recipe
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Mexican Corn and Black Beans

Fresh corn and black beans with spice and a touch of heat
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish, Salad
Cuisine: Mexican
Keyword: beans, corn
Servings: 6 people
Calories: 140kcal

Ingredients

  • ½ cup chopped onion
  • cups corn cut off cob or frozen
  • cups black beans low sodium
  • tsp chili powder
  • 1 tsp cumin
  • ¼ tsp tumeric optional
  • ½ tsp salt kosher or sea salt
  • 1 tbsp butter
  • 1 tbsp cilantro chopped
  • ½ cup cotija cheese crumbled
  • 1 lime

Instructions

  • melt butter in pan and add chopped onion
  • saute until soft. Around 5 minutes
  • add corn and black beans
  • Stir in chili powder, cumin, tumeric and salt. Cook for 2 minutes
  • Place corn and beans on platter, top with crumbled cotija cheese, chopped cilantro and lime wedges

Nutrition

Serving: 1serving | Calories: 140kcal | Carbohydrates: 22g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 346mg | Potassium: 297mg | Fiber: 5g | Sugar: 3g | Vitamin A: 324IU | Vitamin C: 6mg | Calcium: 89mg | Iron: 2mg

Yellow Split Pea Soup

Yellow Split Pea Soup

The addition of Tumeric and cumin adds brightness and helps to make this soup packed with flavor and health benefits. The soup is vegetarian and vegan. I like to classify this soup as a power soup because it is high in nutrients like vitamin A, potassium, fiber and protein and low in fat. It tastes great, looks beautiful and is very healthy.

What’s the Big Deal about Tumeric?

Tumeric contains curcumin which has powerful antioxidants. Curcumin boosts brain power, reduces inflammation and can lower your risk of heart disease. Tumeric has been around for over a hundred years but the extreme heath benefits have only recently been studied and recognized. Tumeric is also what gives curry its beautiful yellow color. I love to develop recipes that I can add tumeric to so that the dish not only tastes great but is also healthy for you.

Yellow vs. Green Split Peas

Yellow split peas and green split peas are both delicious. I tend to think that a green split pea soup works best with ham since it is a sweeter split pea and balances well with salty ham.Yellow split peas have an earthier flavor that works well with full flavor spices like turmeric and cumin. This yellow split pea soup is vegetarian and vegan.I puree the soup so that all the flavors blend completely and result is a smooth earthy flavored soup. If the soup is too thick add more vegetable broth to thin it out. The yellow split pea soup is perfect for the spring and summer because of the beautiful color of the soup. It is perfect to serve as a light lunch or dinner with a leafy green salad and some crispy bread. Yellow split pea soup freezes well so you can make a big batch and freeze it in individual portions that you can defrost on those long summer days when you don’t feel like cooking.

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Yellow Split Pea Soup

Tumeric and Cumin give a kick and pump up the health benefits in this super soup
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Appetizer, Soup, lunch
Keyword: Soup, vegetarian, Tumeric, vegan
Servings: 6 people
Calories: 304kcal

Equipment

  • immersion blender or food processor

Ingredients

  • 16 oz bag of yellow split peas
  • 1 tbsp extra virgin olive oil
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 2 cups vegetable broth
  • 4 cups water
  • ¾ tsp tumeric
  • ½ tsp cumin
  • tsp coriander
  • tsp cayenne pepper
  • ¾ tsp salt
  • ½ tsp ground black pepper
  • 1 bay leaf
  • 1 tbsp chopped fresh parsley optional

Instructions

  • Add olive oil to large soup pot over medium heat
  • add onions and carrots and saute until soft. Around 5-8 minutes
  • rinse the yellow split peas and add to pot
  • mix in tumeric, cumin, cayenne pepper, coriander, salt and pepper
  • pour in vegetable broth and water and stir often until boiling. Make sure split peas aren't sticking to bottom of pot.
  • reduce heat and add bay leaf
  • simmer for 1½ hours stirring every 10 min or so until split peas are tender
  • Remove bay leaf
  • blend soup using an immersion blender or food processor.
  • garnish with chopped fresh parsley if desired

Notes

Note: If soup is too thick add some more vegetable broth to thin it out.

Nutrition

Serving: 1person | Calories: 304kcal | Carbohydrates: 52g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Sodium: 640mg | Potassium: 861mg | Fiber: 20g | Sugar: 9g | Vitamin A: 3866IU | Vitamin C: 5mg | Calcium: 63mg | Iron: 4mg

Caramelized Ramp Chimichurri

Caramelized Ramp Chimichurri

Chefs all over the world rejoice when ramps are in season. The truth is that ramps are in season for a very short period of time and signify the beginning of Spring. Ramp season typically only lasts a month or so from early April until May which is part of the reason why they are such a delicacy.

So What is a Ramp?

A ramp is an entity of its own. Some call them wild leeks. Ramps have a thin stalk that looks a bit like a scallion with one or two flat leaves. The flavor is a cross between an onion and garlic. Ramps have a very distinctive flavor that is not found in any commercially harvested vegetable. Ramps are foraged which makes them rare and adds to their delicacy. They are the first green that emerges from the soil after a long winter. Ramps can also be a little costly due to their scarce supply.

How to Prepare Ramps:

Ramps can be used in wide variety of ways. Once the bulb at the end is cut off the entire ramp can be eaten. They are delicious sautéed in butter and eaten with fried eggs or as a side dish with steak or fish. You can also use them in quiche with a little bacon. I have decided to make a caramelized ramp Chimichurri sauce that works well with fish or can be used as a marinade for skirt steak. Grilled swordfish with avocado is perfect with Caramelized Ramp Chimichurri. Make sure you save a little on the side if you are using the Chimichurri as a marinade so you can serve it as a sauce. I love how vibrant and green this Chimichurri is. It just screams spring to me.

Cleaning Ramps:

Ramps come from the ground and the soil can get caught in them. Run the ramps for several minutes under cold water to remove soil. Then cut off bottom stem and pull back the outer skin and rinse again.

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Caramelized Ramp Chimichurri

Prep Time15 mins
Total Time15 mins
Course: Side Dish, Sauces and Dips
Keyword: Sauce, dips, marinade
Servings: 4 people
Calories: 267kcal

Equipment

  • food processor

Ingredients

  • ½ cup Extra Virgin Olive Oil
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice fresh squeezed
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp crushed red pepper
  • ½ tsp fresh oregano leaves
  • ½ cup parsley leaves
  • 10 ramps washed and cut in thirds

Instructions

  • Cut the bottom off of each ramp and wash well in cool water. Cut into thirds.
  • saute ramps in 2 tablespoon of olive oil until soft. Let cool
  • add all ingredients except olive oil to a food processor and pulse a few times
  • while mixer in running slowly add olive oil and blend well
  • Use as a marinade or serve as a sauce with grilled fish or meat

Nutrition

Serving: 1serving | Calories: 267kcal | Carbohydrates: 6g | Protein: 1g | Fat: 27g | Saturated Fat: 4g | Sodium: 298mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1307IU | Vitamin C: 16mg | Calcium: 35mg | Iron: 1mg