Parmesan Risotto
Ingredients
2 Tablespoons Butter (100mg)
2 Tablespoons Olive Oil (60mg)
1 Shallot diced
3 Cloves of garlic diced
1.5 Cups Arborio Rice
4 Cups Chicken Broth
5 oz Parmesan (shredded, grated, or shaved)
Salt & Pepper to taste (optional but recommended)
Heat chicken broth in medium saucepan (or microwave) until hot, but not boiling. You’ll want it to stay hot throughout this process.
Heat olive oil and butter in a large skillet (on medium heat). Saute shallots for 3 minutes, add garlic and sauté for 1 minute before. Add rice and saute for 3-5 minutes (all grains will be slightly translucent).
Turn heat to low. Add 1/2 cup of the hot chicken broth and stir until absorbed. Continue adding hot broth 1 Cup at a time, stirring until it’s absorbed.
Remove from heat and stir in Parmesan until fully combined and creamy.
Serves 4 @ 40mg each
Simple Syrup
1/2 Cup Sugar
1/2 Cup water
1/8 teaspoon sunflower lecithin (optional but recommended)
Combine all ingredients in a small saucepan over low heat. Stir until it starts to boil and all sugar is dissolved. Remove from heat, add lecithin and stir vigorously to combine.
This Simple Syrup will keep in the refrigerator for 1 month. If you anticipate keeping it for longer than one month, decrease your water to 1/4 Cup. This will create a thicker syrup that may require a bit more stirring to combine in drinks, but the increased sugar content will help to inhibit bacteria growth.
This Simple Syrup can be used to make mocktails, shakes or smoothies, or dissolved into any beverage. Blend it into a vinegarette for fruit salad. It can be drizzled over cakes (on freshly baked cakes, drizzle over while still warm to add moisture, and boost sweetness).
240mg per batch (approximately 10mg per tsp)
Cinnamon Honey Butter (Texas Roadhouse Copycat)
Ingredients
Butter (1 stick) (400mg)
1 Tablespoon Honey (45mg)
1/4 Cup Powdered Sugar
1 Teaspoon Cinnamon
1/2 Teaspoon Vanilla Extract
1/4 Teaspoon Salt
Add all ingredients to bowl a mix at medium high speed until smooth and fluffy.
Serve at room temp on rolls, waffles, etc.
Keeps in the fridge for up to a month.
445mg per batch (approximately 56mg per Tablespoon)
10 Minute Magic Marinara
Ingredients
1 Jar Pasta Sauce (any brand or flavor)
Up to 1/4 Cup Olive Oil (120mg)
Add jar sauce to pan on medium heat. Once sauce starts to bubble, add olive oil and reduce heat to med/low. Stir for 5-10 minutes until blended and hot.
Keep leftover sauce in the fridge for up to a week, or freeze for months.
Approximately 4 servings @30mg each.
Serve over your favorite pasta dishes.
Pumpkin Ganache
Ingredients
2 Cups White Chocolate
4 Tablespoons Butter (200mg)
2 Tablespoons Honey (90mg)
1/2 Cup Heavy Cream
2/3 Cups Pumkin Puree *not the pie mix
1 Teaspoon Pumkin Spice
Pinch of salt
Melt chocolate and butter over a double boiler stirring until smooth and fully combined. *If you’re not using infused butter, a microwave is fine.
In a separate bowl, warm honey over double boiler for a few minutes until thin and runny. Stir honey into chocolate mixture until smooth.
Slowly stream in heavy cream while continuously whisking until fully absorbed.
Add pumpkin, salt and spices and wisk until smooth.
At this point, you have a lovely Pumkin Dip for graham crackers, cookies, etc. You could stir a little into your coffee or tea.
OR
You can refrigerate this overnight. Be sure to cover with cling wrap. *Allow the wrap to fully touch the ganache to prevent a skin from forming.
Once your ganache is chilled and firm, mix at medium/high until light and fluffy.
You’ll now have a lovely pumkin ganache frosting that you can use on cakes or cookies.
290mg per batch, approximately 6mg per Tablespoon.