Category: Proper Tasty Recipes

Absolutely love everything like this

0 commentsProper Tasty Recipes

Greek yogurt in a ceramic bowl with spoons on wooden background

Feel Fuller For Longer

What makes Greek yogurt different from the regular kind? They’re both rich in probiotics, calcium, vitamins and minerals, but Greek yogurt is strained to remove most of the whey. The result is a thicker, creamier yogurt with twice the protein content, filling you up and keeping you full for longer.

Find our favorite recipes to make with Greek yogurt.

The post 9 Benefits of Greek Yogurt for Your Health appeared first on Taste of Home.

Important Info !

0 commentsProper Tasty Recipes

Oven risotto in a bowl with mushrooms.

BREAKING NEWS YOU GUYS.

You can make risotto in the oven!

Is oven risotto news to you? Have I just been living under a sad, dry, risotto-less rock for, like, forever? I feel like I’ve been missing out so hardcore on the possibility to a) keep my cool, and b) still eat Parmesany, lemony, restaurant-level risotto for dinner.

Essentially what we have here is the best parts of risotto – sauteed garlic, a splash of dry white wine, and that perfect flavor-trio of lemon and butter and Parmesan all packaged up in impossibly creamy texture – with an BONUS thing that isn’t normally a part of risotto – a little extra time on your hands.

Plus, I mean, obviously you know. The roasted mushrooms bathed in olive oil and garlic are a stand-alone item in and of themselves. But that really needs no explanation.

Mushrooms on baking sheet.

Our ingredient list is pretty short here:

  • Mushrooms
  • Arborio rice – is it pasta? is it rice? it’s that deliciously elusive in-between GIVE ME MORE!
  • Butter – not too much
  • Lemon – don’t be shy
  • White wine
  • Parmesan cheese
  • You, on the couch in athleisure (FINE pajamas), cozying up with a bowl of this and fully living your best life now

I like to toss a little arugula salad together (just using the extra lemon / Parm / olive oil / salt) and use it to kind of wake up the plate visually, but girl, you know that is op – tion – al.

This one is all about the roasty golden mushrooms and that savory, lip-licking, ridiculously good risotto. The true hero of our weeknights.

Oven risotto with mushrooms in bowl.

This recipe was inspired by the oven risotto from Epicurious! This is very similar to theirs, but mine just has a shorter, more basic ingredient list and some lemon excessiveness in the best possible way.

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Oven risotto in a bowl with mushrooms.

Oven Risotto with Garlic Roasted Mushrooms and Arugula


  • Author: Lindsay
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings

Description

The best easy risotto – made in the oven! Served up with some garlic roasted mushrooms and a lemony arugula salad. YUM!


Ingredients

Mushrooms:

  • 2-3 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 lb. mushrooms, sliced
  • 1 teaspoon salt

Risotto:

  • 1 tablespoon olive oil 
  • 3 garlic cloves, minced
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • 3-4 cups chicken broth
  • 1 cup freshly grated Parmesan cheese
  • 2 tablespoons butter
  • zest and juice of one lemon
  • 1 teaspoon salt (more or less to taste)

Instructions

  1. Mushroom Prep: Preheat oven to 350 degrees. Toss mushroom ingredients together on a rimmed baking sheet.
  2. Risotto Prep: Heat olive oil in a Dutch oven over medium low heat. Add garlic and arborio rice. Saute until the garlic is smelling really yummy and the pan looks dry. Add wine; stir and let it sizzle out. Add 2 1/2 cups of the chicken stock. Bring to a simmer.
  3. Risotto Part 1: Put a lid on the risotto pot. Transfer both pans to the oven (risotto on top, mushrooms on bottom). Bake for 14-15 minutes. Remove the risotto pot, but let the mushrooms keep roasting – increase to 400 degrees, and bake for another 5-8 minutes, until golden brown. Remove mushrooms from oven.
  4. Risotto Part 2: Place risotto back over a medium low heat. Slowly add in remaining 1-or-so cups of broth, stirring between additions until nice and creamy. Stir in the Parmesan, butter, lemon zest, lemon juice, and salt. Taste. Taste again. SO SO GOOD.
  5. Serve: Risotto, topped with mushrooms, topped with more Parm and lemon. Serve with a side salad and/or sprinkle with fresh parsley. You are totally at a restaurant right now.

Notes

I just used plain ol’ sliced button mushrooms. Worked great.

I usually move the mushrooms to the top rack once I take the risotto out.

I served mine with just a little side of arugula tossed with some extra olive oil, lemon juice, salt, and Parmesan.

Be sure to use freshly grated Parmesan cheese – the bagged stuff doesn’t melt in quite as smoothly as the finely, freshly grated stuff.

It’s very important that you bring that risotto pot to a simmer before putting it in the oven. I forgot to do this one time and it resulted in completely under-done risotto that I pretty much had to cook full-stop on the stove.

The lemon juice really makes this come together. You want just enough for it to wake the whole dish up, but not so much that it screams LEMON. I used the juice of one whole (very juicy) lemon, and I usually just taste as a I go. Do as you wish!

  • Category: Dinner
  • Method: Bake
  • Cuisine: Italian

3503.7 g1912.9 mg22.6 g21.1 g1.7 g13.9 g33.4 mg

Did you make this recipe?

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The post Oven Risotto with Garlic Roasted Mushrooms and Arugula appeared first on Pinch of Yum.

I think stuff about food is fab

0 commentsProper Tasty Recipes

Dirección
C/ Consell de Cent, 303
Eixample | Barcelona
Cocina: China

Horario
Lu. a Do. de 12:30h a 16:00h
y de 19:00h a 00:00h

Tlf. 699 71 12 01
Reserva: Sí

Calificación
Comida: Excelente
Calidad | Precio: Excelente
Servicio: Muy bueno
Ambiente: Muy bueno
Coste: €€

Desde que volvimos de nuestro viaje a China no dejamos de buscar dónde comer un buen Hot Pot (olla caliente) en Barcelona. Pues bien, una muy buena amiga nos recomendó este restaurante llamado Chongqing Liuyishou Hotpot; abierto desde hace más de medio año y nosotros sin saberlo. Aquí se dedican única y exclusivamente al Hot Pot o Huoguo (en chino, “huo” fuego y “guo” recipiente), caldo en una olla a fuego lento ubicado en el centro de la mesa e ingredientes a su alrededor para cocinar en el mismo. Estos ingredientes suelen ser muy variados: carnes, verduras, setas, wontons, dumplings y mariscos. Si os interesa, os seguimos contando más abajo.

De interés… Chongqing Liu Yishou es una empresa que se fundó en el año 2000 y que a día de hoy tiene más de 600 sucursales repartidas entre ellas por Estados Unidos, Dubai, Singapur, Australia, Sydney, Emiratos Árabes Unidos, etc. En el 2018 decidieron implantar su Hot Pot en Barcelona y parece que está teniendo mucho éxito.

En China tuvimos algunos problemillas a la hora de entender la carta (casi siempre estaba en su idioma), por suerte aquí no nos pasó lo mismo. Una vez ubicados en la mesa nos repartieron una hoja, tamaño salvamantel, donde marcamos el tipo de sopa que queríamos y los ingredientes a compartir. Cada uno tiene su propia olla caliente con capacidad para dos tipos de caldo; para mesas de grupo se coloca una olla en el centro y se pueden pedir hasta 4 caldos distintos. Nosotros elegimos una mitad con caldo al estilo sichuan (picante) y la otra mitad con caldo de tomate y ternera. Si no toleráis demasiado el picante, os recomendamos el caldo de shacha y pollo que probamos una de las últimas veces.

Mientras esperamos a que nos sirvan el caldo, nos acercamos al pequeño santuario de preparación de salsas para acompañar. La verdad es que lo tienen muy bien montado. Un rincón con un mueble bajo a dos niveles e ingredientes varios como: salsa de cacahuete, ajo picado, aceite de sésamo, cilantro fresco, entre otros. Justo arriba hay unos cartelitos con indicaciones de mezclas utilizadas para el Hot Pot (dependiendo del caldo que se escoja), por si no queremos arriesgar a que salga muy mal…

Tip » Os recomendamos la mezcla de aceite de sésamo, salsa de ostra, ajo picado y cilantro. No está en los cartelitos pero es la mejor para nosotros y la que siempre nos hacían en China.


Pues bien, empiezan a llegar los ingredientes a la mesa y nosotros contentos de ver tanta comida rodeándonos. Podéis elegir de todo, nosotros nos decantamos por una bandeja de rollos de carne de cordero, otra de rollos de carne de ternera, albóndigas de cerdo con cilantro, combinado de verduras, fideos longkou, raviolis caseros y estómago de vaca; este último por petición de Albert que le encanta probar cosas nuevas…

Tip » Para las carnes, si sois dos personas, escoged el tamaño pequeño porque el grande es demasiado. Como era nuestra primera vez, pedimos uno grande y otro pequeño, casi no pudimos acabar con todo. Ahora que hemos vuelto un par de veces más ya sabemos la medida justa.


Lo que hace tan especial al Hot Pot es el echo de cocinarte tu propia comida y decidir el tiempo de cocción. También es muy divertido ver como la otra persona pierde sus ingredientes dentro del caldo o dejar la mesa guarreada de salsa. Está claro que no es una forma de comer que guste a todo el mundo; a algunos les resultará incómodo y a otros les encantará la experiencia, como a nosotros…

¡! No olvidéis mojar los ingredientes en la salsa antes de comerlos. ¡Disfrutad!


CALIDAD | PRECIO
Dos Hot Pot de 2 sabores (1 hot pot a 3,90€), dos salsas (1 ud. a 1,50€), rollos de carne de cordero (1 bandeja pequeña a 4,50€), rollos de carne de ternera (1 bandeja grande a 7,50€), albóndigas de cerdo con cilantro (1 ración a 6,50€), combinado de verduras (1 ración a 8,90€), fideos longkou (1 ración a 3,90€), raviolis caseros (1 bandeja a 6,50€), estómago de vaca (1 ración a 7,50€) y dos aguas suma un total de 60,10€. Lo dicho, nosotros pedimos demasiada comida porque no sabíamos cómo eran de grandes las cantidades. El producto es de buena calidad y se nota en el color cuando lo sirven crudo. Si hemos vuelto es porque vale la pena, ahora os toca a vosotros.

SERVICIO | AMBIENTE
Este local de Hot Pot queda justo por debajo de Plaça Letamendi, entre Balmes y Concell de Cent. Parece que somos los únicos que no nos habíamos enterado de su existencia, porque está a petar de gente. Da gusto ver un local tan lleno y con tanto cliente de origen asiático. Todo aquél que pasa por delante se queda embobado mirando y sin entender bien lo que sucede dentro. Es diferente y eso es un punto a su favor, porque a los de Barcelona nos gusta innovar y probar cosas nuevas. El interior es enorme pero muy acogedor, han utilizado mucha madera y terracota para decorar las paredes y mobiliario. La iluminación está muy focalizada en las mesas y, en concreto, en iluminar bien el hot pot. El servicio es encantador y muy atento, además de la sonrisa que regalan cada vez que pasan por tu lado. Ha sido una gran experiencia y queríamos compartirlo con todos vosotros. ¡Esperemos que os guste!