Oh where have you been???

Well, I did not fall off the face of the earth... I'm still here.... Just have been super busy over the holiday's with baking tons and tons of cookies and Christmas shopping... It's finally starting to slow down... I haven't done much cooking over the past month and when I did we ended up eating left over for almost the rest of the week! :oP

I did try my first attempt at Indian food, made Veggie Curry with paneer... It turned out pretty good... Does not look appealing but tastes better than it looks... Wasn't too happy about our apartment smelling like curry all night, that was the only downfall to that dish...


We also had perogies and I made them about every which way. Below are just the traditional perogies, Thanks Mrs. T! ;) hehehe There is a new type, spinach and feta cheese... They are sooo good! If you pick these up follow the recipe on the back of the box with the shrimp and lemon juice... I didn't add the shrimp, since my fiancee is allergic :( but it was super yummy!






I also made Cream of Mushroom soup, with a little help from Panera's bread bowls :)












Tonight I made Walnut risotto, with a salad... I think this was by far the best I have made the risotto and it is very filling!

Crunchy Walnut Risotto

Ingredients

1 tbsp olive oil
4 tsbp butter
1 small onion, finely chopped
1 1/2 cups Arboro Rice
5 cups simmering vegetable stock
salt and pepper to taste
1 cup walnut halves
3/4 cup parmesan cheese
1/4 cup Mascarpone Cheese
2 oz. Gorgonzola Cheese Crumbles

Heat oil with 2 tbsp of butter in a deep pan over medium heat.
Add onions to melted butter and cook until golden.
Reduce heat and add the rice. Mix to coat in oil and butter mixture until the grains are translucent. About 3 minutes.
Gradually add the hot stock, a ladleful at a time. Stir constantly as you add the stock.
Increase heat to medium and cook for 20 minutes or until the stock is absorbed.

While the rice cooks, melt 2 tbsp of butter in a small skillet over medium heat.
Add the walnuts and toss for 2-3 minutes until just starting to brown.

Once the liquid is absorbed by the rice. Add salt and pepper.
Remove from heat and add in the Parmesan, mascarpone and gorgonzola and stir until melted.
Add in the walnuts and enjoy! :)

Well, I'm going to hit the road here and watch the rest of the Pens game! :) I also have a cold beer waiting for me...Misery Bay by Erie Brewing for me and Oscura for the fiancee.