Gluten-Free Living – A Delicious Dish

Ingredients

1 lb uncooked medium shrimp in shells, thawed if frozen

2 tablespoons butter or margarine

1 medium onion, thinly sliced

1/2 cup brut champagne, dry white wine or Progresso™ chicken broth

1 1/2 cups uncooked Arborio or other short-grain white rice

2 cups Progresso™ chicken broth (from 32-oz carton), warmed

1 cup clam juice or water, warmed

2 cups chopped arugula, watercress or spinach

1/3 cup grated Parmesan cheese

1/2 teaspoon ground pepper

Chopped fresh parsley, if desired

1.

Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein.
2.

In 12-inch skillet or 4-quart Dutch oven, melt butter over medium-high heat. Add onion; cook, stirring frequently, until tender. Reduce heat to medium. Add shrimp; cook uncovered about 8 minutes, turning once, until shrimp are pink. Remove shrimp from skillet; keep warm.
3.

Add champagne to onion in skillet; cook until liquid has evaporated. Stir in rice. Cook uncovered over medium heat about 5 minutes, stirring frequently, until edges of rice kernels are translucent. In 4-cup glass measuring cup, mix chicken broth and clam juice; pour 1/2 cup mixture over rice. Cook uncovered, stirring occasionally, until liquid is absorbed. Repeat with remaining broth mixture, 1/2 cup at a time, until rice is tender and creamy.
4.

About 5 minutes before risotto is done, stir in shrimp, arugula, cheese and pepper. Sprinkle with parsley before serving.

EXPERT TIP:
Even though you may be tempted, don’t rush the process! When making risotto, adding the broth a little at a time ensures that the dish will be creamy while allowing the grains to remain separate.Leave out the shrimp and serve this as a lovely main course for your vegetarian friends.

*Shrimp and Rice create an excellent source of iron, a mineral important for transporting oxygen to working muscles*

Worth it Quote

Recipe by Lori Hirsch Stokoe – Found On: glutenfreeliving.com

Ingredients

lasagna

INSTRUCTIONS

First, prepare the Pumpkin Ricotta Mixture: Fry the sage in butter until crisp. Remove to paper towel. Then combine all ingredients in a medium bowl. Set aside.
Next, make the Béchamel Sauce aka White Sauce: Melt butter in a medium saucepan over medium heat. Add flour and whisk to cook the flour, about 2 minutes. Slowly add the milk and continue to stir. Bring to barely a boil then immediately turn down the heat. Cook, whisking until thickened for about 3 minutes. Remove from heat. Season with nutmeg, salt and pepper.
Spread ½ cup of the White Sauce over the bottom of a greased 8-inch-square (2-quart) baking dish. Place 2 sheets of no-boil lasagna noodles atop the sauce in a single layer.
Top lasagna noodles with a third of the ricotta mixture. Layer with a quarter of the mozzarella. Then top with a third of the remaining White Sauce. Top sauce with 2 more sheets of lasagna noodles to build the second and third layers the same way.
For the top layer, place last 2 sheets of lasagna over the White Sauce. Top with remaining mozzarella.
Bake at 375° F for 35 minutes, covered with foil. Uncover and bake an additional 15 minutes, until the lasagna is bubbling hot and the top is browning. Remove from the oven and let sit at least 10 minutes before cutting. Garnish with fried whole sage leaves.