Fresh Recipe: Asparagus Risotto

If you have been following me, you know that I love Risotto!  It is my comfort food and one of my go to’s on a cold, raining day.  This week I tweaked my recipe for Mushroom and Asparagus Risotto, also throwing in some grilled veggies to the side.  OH MY IS IT GOOD! I even has a grandson of a customer try it when they came by the studio.  He said “It looked gross and I don’t normally like asparagus, but man is that good!” Huge shout out to Farm Fresh Carolinas for the Fresh Veggies (they really do make a difference).  Also, be sure to watch my Fresh Tip Tuesday and learn some fun facts about Asparagus!

 

Asparagus Risotto

Ingredients

– 1 cup Arborio rice
–  8oz. (about 1 cup) fresh asparagus, coarsely chopped
– 1 tsp. coarse kosher salt
– 1 Tbsp. extra virgin olive oil
– 2 1⁄4 cups vegetable stock or water*
– 1 small onion, peeled, halved and chopped in Chop ’N Prep Chef
– 1 garlic clove
– 1 Tbsp. Italian Herb Seasoning
– 1⁄2 cup Parmesan cheese, grated in Grate Master Shredder

Preparation

  1. Rinse Arborio rice in strainer until water runs clear, about 30–60 seconds.
  2. Pour rice into Tupperware Microwave Pressure Cooker base and add vegetable stock, asparagus, onion, garlic, seasoning salt and oil. Seal and microwave on 70% power 13 minutes.
  3. Remove from microwave and set aside. (this allows the pressure to release naturally  – until pressure indicator fully lowers – about 4–6 minutes.)
  4. Remove cover and stir in Parmesan cheese.
  5. ENJOY!

    FOR THE GRILLED VEGGIES:
    Put peeled carrots and asparagus in the MicroPro Grill.  Drizzle with Olive Oil and Italian Herb Seasoning. Place Cover in the Grill position for 6 mins.  DONE!

Get my Fresh Product Picks (Pressure Cooker, Chop N Prep, Grate Master and More) at www.twcorinne.com. Want to get it FREE?  Date a Tupperware Party with me and you can get spoiled rotten. (At a distance?  No worries, I do Facebook Parties too)

Corinne Brown

Fresh Recipe: Detox Soup

Detox is a popular term and practice these days.  To be honest, we all need a reboot for our bodies from time to time and detoxing is very popular at the beginning of a new year.  Personally,  juicing just never really satisfies me.  I like to feel like I am eating, so for me, kick-starting my clean eating is with a Detox Vegetable Soup.

When I got my list of fresh veggies this week from Farm Fresh Carolinas this recipe was a no brainer. Made with a variety of different vegetables, this soup will help you glow inside and out!

The best part about this recipe, it’s easily customizable. Trade out any veggies you don’t like with ones you do and you should win your detox every time.  Try it out and let me know what you think.  If you don’t have a Tupperware Pressure Cooker, you could use a standard one or alternative.  Watch my LIVE here 🙂

Ingredients

  • 1 onion (medium or half large chopped)
  • 2 full broccoli stalks (about 1 cup of florets chopped, and stalks )
  • 2 garlic cloves (minced)
  • 1 sweet potato (medium, about 1-1 1/2 cups, chopped)
  • 1 cup sliced cremini mushrooms
  • 1 cup cauliflower florets (chopped)
  • 2 cups cauliflower greens (chopped small)
  • 1 cup cabbage (sliced thin)
  • 2 tomatoes –  diced in the PowerChef System
  • 4 cups vegetable stock
  • 1/2 tablespoon italian herb seasoning (or a mixture of dried parsley, basil, oregano etc..)
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon sea salt

     

Directions

  1. Prep all veggies using the PowerChef System to mince and chop fine or a knife.
  2. Place all ingredients in Tupperware Microwave Pressure Cooker.  Cook for 20 mins on high.
  3. Let the pressure release before removing, about 8 minutes.
  4. Serve.

detox

Yep, it really is that simple!  ENJOY!!!!

Corinne Brown

 

 

 

Order your Tupperware Fresh Finds at www.twcorinne.com, or message me at corinne@thefreshexpert.com/ today to schedule your own Tupperware Party (Facebook or in person) so that you can earn your products for FREE!

 

Fresh Recipe: Jackfruit Buffalo Dip

One of the most popular dips to bring to a potluck, tailgate, house party, etc is Chicken Buffalo Dip. This Jackfruit Buffalo Dip gives the same taste and texture you love about the meaty version! When using my Fresh Product Picks from Tupperware, you will have it ready to share and enjoy in only 10 minutes.  Give it a try and let me know what you think!

Jackfruit Buffalo Dip

Ingredients
  • 8 ounces cream cheese softened
  • 1/2 cup hot sauce (I prefer Franks Red Hot)
  • 1/4 cup ranch dressing
  • 20 oz can jackfruit in brine,drained
  • I block of cheddar cheese, shredded
  • 1/2 cup chopped green onion
  • Celery
  • Tortilla Chips

Instructions

  • Using your GrateMaster Shredder from Tupperware, grate cheese. (Or whatever you have to grate your cheese)
  • In the PowerChef System, shred jackfruit and put aside in a bowl.  In the same PowerChef, then combine cream cheese, hot sauce, and ranch dressing until smooth.
  • Add the mixture to the bowl(or back in the powerchef to save on dirty dishes) with shredded jackfruit along with 2 cups of the cheddar cheese, green onion, and stir to combine.
  • Transfer the mixture to the MicroPro Grill and smooth out. Microwave for 6 mins in the Casserole Position. Remove, then add remaining cheddar cheese and put back in the microwave for 4 mins to melt.
  • Remove  and serve warm sprinkled with chopped green onion alongside celery and tortilla chips for dipping.

ENJOY!!!!

Corinne Brown

 

 

 

Order your Tupperware Fresh Finds at www.twcorinne.com, or message me at corinne@thefreshexpert.com/ today to schedule your own Tupperware Party (Facebook or in person) so that you can earn your products for FREE!