I started over on my risotto experiment from last night and things worked out much better.  I served it with cubed steak in a mushroom marsala sauce.  I added more liquid to the rice this time and also added in some marsala for a special touch.  As promised, I’ve put the recipe below.

Beef Marsala Risotto

1 cup risotto

3 cups beef stock

1/2 cup marsala cooking wine

1 large garlic clove

olive oil

mozzarella cheese

Saute garlic in olive oil on medium heat until it turns golden.  Add the dry risotto and saute with garlic until all rice is the same white color.  (about 4-5 minutes)  Add one cup of beef stock.  Stir continually until all liquid is absorbed.  Add remaining stock 1 cup at a time in the same way.  When you add the last cup of stock, also add the 1/2 cup of marsala.  Stir continuously until all liquid is absorbed.  Remove from heat and stir in 1/2 grated mozzarella cheese until melted. Serve immediately.

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In addition to the risotto dinner, I decided it was the perfect day to make a Fall desert. My husband absolutely loves apples and any sort of apple desert, and my friend Carol is coming tomorrow for a Labor Day weekend visit.  So, in light of the season, Brannon’s love of apples, and Carol’s arrival, apple pecan muffins were in order.  I used Ellie Krieger’s recipe from her book ,”The Food You Crave.”  I highly recommend it.  Brannon recommends it too.  The first thing he said after biting into a muffin was, “I really think this is the best thing you’ve ever made.”

Enjoy!

With the right staple ingredients in the freezer, fridge and pantry, a great meal is possible any given night of the week.  I look forward to the challenge and mystery of coming up with delicious dinners from whatever ingredients I have on hand.  None of my recipes are spectacular, but they certainly satisfy my husband’s taste buds.  I recently decided to share my culinary concoctions from time to time on The Sorting Shelf.  This is the first card in the box.  Enjoy.

Tonight’s Dinner:  Pesto Pasta Primavera “a la Me”

Ingredients:

- whatever vegetables you have in your fridge or freezer.  (I used frozen peas, broccoli, shredded carrots and mushrooms.)

- 1 garlic clove, pressed or crushed

- 3 Tbsp olive oil

- Italian spices

- 3 Tbsp pesto

- 2 cups half-n-half

- 1 cup grated Parmesan cheese

- 2 pieces of bacon or turkey bacon (optional)

- pasta of your choice

Directions:

Boil pasta. Drain and set aside.

Saute vegetables over medium heat with garlic and Italian spices in olive oil until tender.  Add bacon if using, and saute until brown.  Reduce heat to medium low and mix in pesto to lightly coat vegetables.  Add half-n-half and Parmesan cheese, blending until cheese is melted.  Bring mixture to low boil.  Add drained pasta noodles to the vegetable mixture and stir continually until all noodles are covered.  Add salt and pepper to taste.

Top with grated Parmesan cheese to garnish. (optional)