Eating Normal Recipes

Mushroom Risotto

5/27/2020

Originally posted 12/7/19 in the Archive

I have been on a roll this last month! Not only did I make my own chicken stock, I made my own mushroom stock and then I made risotto with that mushroom stock. MMMMM. I’ll admit that I’ve had mixed results trying to make risotto in the past, mushroom based risotto included. The first time I ever made it, it may have actually been the first dish I ever made that my husband rejected outright. Let’s just say this one did not suffer the same fate.

Like a lot of risotto recipes, this can take awhile. Buckle up if you want to attempt this, probably on a long evening rather than a week night. I’ve got all the time in the world on weeknights right now-- not everyone does. It went great with the lamb chop that we made that night. The broth-wine combo that we use to bulk up the arborio rice comes in very earthy, so it’s a lovely pairing for red meat.

Let’s start with the broth:

Add butter to a preheated medium sized saucepan, melt on medium heat. Once melted, add shallot and cloves of garlic. Allow to become fragrant before adding dried spices and mushrooms. Pour over up to five cups and bring to boil.
When broth begins to boil, reduce to medium heat and simmer for up to one hour. Allow the mix to reduce.
When the broth has reduced by almost half, add 1 tbs oil to another saucepan on medium heat. When the oil has heated, add the chopped shallot and allow to grow translucent.
When the shallot has sweated out, add 1 cup arborio rice to the saucepan. Mix in with shallot and oil to coat. As your first liquid, pour in the ½ cup of white wine and stir until the rice has absorbed the wine.
From this point on, it’s a dance from broth to rice. When the wine has evaporated, add about two ladles of broth into the rice and allow the rice to absorb. This process will continue until you have used all of the broth you made. The rice should still have a slightly white center when you are finished.
Remove from heat and add Parmesan and parsley to your rice. If you want to add some sauteed mushrooms to the top, this would be a good time to saute your preferred mushroom in a skillet on the side while the cheese and the rice get to know each other.

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Pork Lettuce Cups

5/27/2020

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Originally posted 12/19/19 in the Archive

I’ve had so much time on my hands the last few weeks that today, I bring to you yet ANOTHER recipe. It’s a good time to be checking in to Eating Normal regularly if you’re looking for new things to try with me. Prior to the holiday weekend, I had a pound of ground beef/pork mix that needed to get used. I had defrosted it for pork bao buns the day prior, and with those buns made from the first half of that meat, I needed to do something. We’re still on a kick about food waste around here, after all.

So, I opened the fridge. I had some whole lettuce that I impulsed purchased during a raid on another new grocery store, a pack of four different varieties in fact. I chose the sturdiest looking leaves out of the three lettuce heads and decided to try and make something a little healthier than the plate of nachos I embraced for lunch the two days prior.

Prepare your produce. Dice a small yellow onion and two cloves of garlic. Once the onion is ready, heat a saute pan to medium and add oil. Once the oil begins to simmer, add onions and allow to sweat until translucent.
Once the onions reach this stage, add the garlic and the meat. Season liberally with salt and pepper. Add brown sugar and rice wine vinegar after breaking up the meat and allowing it to gain some color.
After most of the meat has browned, add your diced red bell pepper. The goal is to keep some of the crunch in the pepper while imparting flavor to the meat.
While your meat cooks, peel a carrot. Use your peeler to create long shaves of carrot as garnish for additional crunch. Use the juice from half a lemon on your carrot ribbons for acidity.
When you are satisfied with the cook on your meat and your peppers, remove from heat, drain off the fat, and allow to cool for about five minutes. This is a good time to clean your lettuce and prepare leaves for your lettuce cups.
Assemble as you like. I did not choose to use a sauce since I felt like the pork/beef mixture that I used retained a lot of moisture, but I would recommend a thick asian inspired sauce such as Thai Sweet Chili or Hoisin if you were so inclined. Enjoy!

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Leftover Fry Hash

5/27/2020

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Originally posted 5/20/20 in the Archive

The time of the budget has risen across America in a way rarely seen in our history, so allow me to introduce the first of our budget meals: Leftover Fry Hash, a quick and easy way to use up the potato product of a previous night’s take out order. I thought I was a fucking genius when i woke up at 6 am and thought, oh my god what if I use my fries for a hash?

Turns out, I was a genius. It’s one of the few times I’ve cooked breakfast for myself and had to turn out a second plate for my husband when he woke up an hour later.

Looking for a meal that costs less than two dollars per individual serving? This Leftover Fry Hash is for you. The below recipe is for one serving. You may multiply as needed for the number of mouths you have to feed.

If you don't have leftover fries from a recent take out order or restaurant visit, feel free to use any type of frozen potato product you have on hand. Allow proper time for cooking according to the package.

Ingredients & Cost:

1 handful leftover fries
- Cost per whole Serving: $2.99
¼ bell pepper, chopped
- Cost per 1 whole Red Bell pepper: $1.38
2 eggs
- Cost per 18 count carton: $1.49
Green onion to taste
- Cost per Bundle: $0.79
Optional: 1 garlic clove
- cost per head: $0.50
Salt and Pepper to taste

Final Cost by Whole Items: $7.19
Final Cost Per Serving: $1.57

Heat a small amount oil in a small to medium skillet at medium heat. Use enough to coat the bottom of the skillet. While the oil comes to temperature, coarsely chop a handful of leftover fries and ¼ of a bell pepper to your preferred size. If you choose to use garlic, chop garlic at this stage as well.
Add your ingredients to the oil and allow to cook for about five minutes. Your fries shouldn’t take on much color, but they should begin to firm up again in the oil. When you are satisfied with the texture of the fries, crack into the center of the pan up to two eggs and scramble in with your ingredients.
Cook eggs to your desired consistency. Serve in a bowl with a garnish of green onion and a spoonful of sour cream if you’re feeling frisky. Hot sauce also works

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Mushroom Risotto

Pork Lettuce Cups

Leftover Fry Hash

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