Tag Archives: Swiss Cheese

Spinach Risotto

Spinach Risotto

I have a confession, I am addicted to making risotto in my pressure cooker.  Since discovering the wonder of making perfect risotto in minutes using this amazing device, I make it all the time.  Lunch on a Saturday, let’s have risotto.  Dinner on Tuesday, sure risotto would be a tasty side. 

Fresh spinach

Now I realize this is the third risotto recipe I have posted (if you are hungry, check out apple cheddar risotto and mushroom risotto) but it is too delicious to keep to myself.  This recipe uses fresh mushrooms cooked down until they are brown and meaty and fresh spinach to add lovely color and flavor.  Chicken stock spiked with vermouth adds unusual flavor notes to the rice.  Finally, stirring in some shredded swiss cheese adds a nice bite to the creamy dish.

Browned mushrooms

If you wanted, you could adapt this recipe for stove top cooking.  Just heat the liquid and add it, a ladle at a time, to the rice and stir constantly until it is absorbed.  Repeat until the rice is creamy.

Toasting the rice

Spinach Risotto

Ingredients:

2 tbls butter, divided

5 oz cremini mushrooms, sliced

1 small onion, diced

1 clove garlic, minced

1 tbls olive oil

8 oz fresh spinach, washed and tough stems trimmed off

1 cup aborio rice

2 cups chicken stock

1/4 cup dry vermouth

3 oz swiss cheese

To Make:

In a medium skillet heat 1 tbls olive oil over medium-high heat.  When hot, add the well drained spinach and sautee until just starting to wilt, about 2 minutes.  Remove the spinach to a colander and let drain while the risotto is cooking.

In your pressure cooker (or whatever pot you will be using to make the risotto), melt 1 tbls butter over medium heat.  Add the mushrooms, onion, and garlic and cook until browned and the mushrooms have given up their liquid, about 15 minutes.  Add the rice and stir to coat the grains with butter.  Cook the rice, stirring until toasted, about 3 minutes.

Add the chicken stock and vermouth, put the lid on the pressure cooker, and bring to pressure.  Cook for 8 minutes.  Release the pressure and stir in cheese, spinach, and remaining tbls butter until smooth and creamy.

To Serve:

Serves 2 as a main course, 4 as a side dish.

Leave a comment

Filed under Dinner, Mushrooms, Recipes, Rice, Side Dish, Vegetables

Mushroom and Onion Frittata

Mushroom and Onion Frittata

I love eggs.  I could eat them for three meals a day and be very happy.  They are so versatile; equally at home playing a supporting role in sweets like cookies or cake or acting as the star of savory dishes like quiche or a frittata.  When you are pressed for time and/or find yourself with nothing in the fridge at dinner time, eggs are a quick and easy foundation for a healthy dinner.

Eggs

If you have never made a frittata, I highly recommend you try it.  Frittatas, essentially rustic, unfussy omelets, are very easy to make, come together quickly, and can be made with whatever you have on hand.  You start with whatever precooked meat and cooked or raw vegetables you have available.  Cook them gently in an oven-proof skillet to warm them.  Add beaten eggs and cook until the bottom is set.  Sprinkle with grated cheese, pop in under the broiler, and in less than 15 minutes, dinner is served.

Mushrooms and Onions

This recipe is for a mushroom and onion frittata but feel free to use this as a guide to the basic technique and adapt to whatever ingredients you like.  Ham or bacon are always lovely additions to a frittata.  Bell (or spicy) peppers, tomatoes, roasted potatoes, asparagus, broccoli, and pretty much anything that you would put in an omelet would be tasty as well.  Of course, you could always go simple and use a variety of cheeses to flavor your dish.  Whatever you do, frittatas make a lovely dinner or brunch dish.

Cheesy goodness

Mushroom and Onion Frittata

Ingredients:

5 large eggs

1/4 teaspoon oregano

1 small-to-medium yellow onion, finely diced

1 tbls vegetable oil

2 tbls butter

7 oz mushrooms, sliced

salt and pepper to taste

2 oz swiss cheese, shredded

grated parmesan cheese to top (optional)

To Make:

Beat the eggs along with the oregano and salt and pepper to taste.  Set aside.

Place a 10″ oven proof skillet over medium heat.  Add the vegetable oil and the onions.  Cook until the onions are softened and slightly browned, about 5-7 minutes.  Add the mushrooms.  Cook until the mushrooms have released all of their juices and have browned nicely, another 10-15 minutes.  Remove the onion, mushroom mixture from the pan and place in a bowl. 

Add the butter to the pan and heat until it is foamy and starting to brown.  Add the egg mixture and reduce the heat to low.  Allow the egg mixture to cook for a few minutes and set on the bottom of the pan.  Add the onion and mushroom mixture to the eggs and top with the shredded swiss cheese.  Continue letting the egg mixture to cook for a total of about 15-20 minutes until set and only slightly runny on the top.  Sprinkle with grated parmesan cheese if using. 

Place under a high broiler for about a minute until the cheese is golden brown and the top is set.  Remove the pan from the oven and use a spatula to loosen the frittata from the pan and slide onto a cutting board. 

To Serve:

Cutting the frittata into wedges (like a pizza) and eat warm or at room temp.  Serves 4.

2 Comments

Filed under Breakfast, Dinner, Eggs, Mushrooms, Recipes, Vegetarian

Ham and Swiss Strata

Ham and Swiss Strata

Breakfast for dinner.  My husband likes to tell me stories about how in his fraternity house, they would have the cook prepare breakfast for lunch every Wednesday.  From my perspective, this is about the only of his college traditions that is worth keeping alive. 

Egg Mixture

Strata Ingredients

 

 

 

 

 

While we often whip up pancakes or omlettes for a quick meal, occasionally we want something a little different.  If you have never had strata before, you are missing out.  A good strata is like the best parts of an omlet and bread pudding, mixed together into one savory dish.  You can put just about anything in it (we used ham, swiss cheese, and green onions in this incarnation), it uses bread that probably wouldn’t get eaten otherwise, and best of all, it has to be made in advance.  This makes it a very versatile dish that works equally well for brunch, lunch, or dinner.

Layer 1 of the Strata

Ham and Swiss Strata

Ingredients:

4-5 cups bread (preferably bread that is slightly stale), cubed into bite size pieces

5 eggs, beaten

2 cups milk

4 oz swiss cheese, shredded

3 scallions, finely chopped

1 smoked ham steak, cooked and diced

salt and pepper to taste

1 tbls fresh parsley, chopped

To Make:

Grease an 8″x8″ glass baking dish.  Spread about 1/2 of the bread into the dish.  Sprinkle the bread with the diced ham steak, the scallions and 3/4 of the shredded cheese.  Add the other half of the bread cubes.

In a medium bowl, beat the eggs.  Add in the milk, chopped parsley, and salt and pepper to taste.  Stir to combine.  Pour the egg mixture evenly over the bread and sprinkle with the remaining cheese.  Cover with plastic wrap and chill for at least 2 hours or over night.  Once or twice while the strata is chilling, gently push down on the bread cubes to make sure they of them soak up the egg mixture.

When you are ready to bake, place the strata in a preheated 325 degree oven.  Cook until the eggs are just set and the top is golden brown and slightly puffed, about 60-65 minutes.  Sprinkle with additional fresh chopped parsley if desired.

To Serve:

Serve this either warm or room temperature.  Serves 4-6.

Leave a comment

Filed under Breakfast, Dinner, Eggs, Meat, Recipes