Risotto in my beloved slow cooker? I am all in!Ĭan you tell I was in a comfort food mood while looking at her lovely blog? Thanks, Amy, for lots of inspiration this month, and for the delicious ideas. Slow-Cooker Chicken and Mushroom Farro Risotto.This is on the docket for the next family dinner in which I have to provide dessert. I found lots of inspiration, and I have my eye on her… We are to quietly explore and cook for a month from this secret blog, and today is our reveal day of the recipe we have chosen to present.Īmy is culinarily creative and so many of her recipes struck a chord with me. I was assigned her blog as part of Secret Recipe Club, a sort of secret-Santa project for food bloggers. All rights reserved.Īs I mentioned, this idea came from Nashville-based Amy over at Fearless Homemaker. Serve hot with grated Parmesan cheese and a garnish of parsley or fresh basil.Ĭopyright Dorothy Reinhold |.Cook about 10 more minutes, until everything is bubby and combined. If you used salted tomato products, you might not need much additional salt. Taste and add more salt and pepper to your liking (if needed). Drain pasta well and transfer pasta to pot of sauce, stirring gently to combine well. When sauce is nearly done, cook pasta according to package directions, reducing the cooking time by 1-2 minutes.Bring to a boil, reduce heat to low and simmer, uncovered, stirring occasionally, until sauce thickens, 45-60 minutes. Add tomato sauce, tomato paste and 1 paste-can of water. Add in whole tomatoes (and juice), crushing the tomatoes with your hand as you add them (wear an apron because they squirt!).Add garlic, paprika, chili paste, sugar and cinnamon and stir. Add ground beef and sauté another 5 or so minutes, until beef is cooked. Add fajita vegetables and sauté until softened, about 7-8 minutes, stirring frequently.
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