Tag: carrots

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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

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Fresh Recipe: Zucchini & Carrot Frittatas

Today on Fresh Tip Tuesday we made mini frittatas packed with zucchini and carrots then baked in the Silicone Muffin pan. These healthy frittatas are also gluten-free and vegetarian. These are great not just for mornings but also for mid-morning snacks, or light dinners with a salad.  Fun Facts about Zucchini: They have more potassium than bananas and are smaller ones are sweeter than lighter ones.  Of course, they are full of vitamins and nutrients that can help prevent cancer and heart disease.   Give them a try and let me know what you think!
Zucchini & Carrot Frittatas
Ingredients
  • 4 eggs
  • 1 carrot peeled longways
  • 1 zucchini peeled longways
  • 1/3  cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 Tsp Italian Herb Seasoning, or more depending on your preference (schedule a DIY class to learn this amazing blend)
  • Salt and pepper to taste
  • Optional extras: extra mozzarella and/or pine nuts
Directions
  1. Preheat the oven to 350°F (180°C).
  2. Use Tupperware’s Click It Peelers to make wide strips of the zucchini and carrots. Alternate and roll around each other to form a veggie spiral.  Place in the 6 Silicone Muffin Pan holes.
  3. Use Tupperware QuickShake Container to whisk together the eggs and seasoning. Add the ricotta cheese and shake til blended. Pour mixture over the carrots & zucchini.  Add Salt and Pepper to taste.
  4. Bake for 25-30 minutes, or until set. Allow the frittatas to sit for 5 minutes before removing them from the pan.
Notes
Muffin Pan:

These can be made using regular muffin pans, but if you do, be sure to grease the pan well.  The Silicone Molds do not need to be greased.

Italian Herb Substitute: Parsley
If you do not have Tupperware’s Italian Herb Seasoning or an equivalent, use flat-leaf Italian parsley for this recipe, about 1/4 cup chopped.

 

Enjoy!

Corinne Brown

 

 

 

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