Featured recipes

SPINACH RISOTTO WITH PINE NUTS 2 pounds fresh spinach, washed and dried, stems removed 1/2 cup olive oil 2 medium onions, minced 1 garlic clove, minced 1 cup Arborio rice 2 tablespoons tomato sauce 2 bay leaves salt and freshly ground pepper to taste 2 cups chicken broth Toasted pine nuts for garnish ( 1/4 cup) Tear the spinach leaves into medium-size pieces. In a heavy-bottomed skillet, heat the olive oil and saute the onions, garlic and rice until the onions are soft and golden. Stir in the tomato sauce Add the spinach, bay leaves, salt and pepper and mix well. Add the chicken broth. Cover and simmer on a very low flame for 20 minutes. Garnish with toasted pine nuts and serve on a platter. Serves 6. Each serving contains 350 calories, 22g fat, 10g protein, 29g carb, 424mg sodium, trace of cholesterol. From "HOLLYWOOD DISH!" by Nick Grippo AUTHOR'S NOTE: "This is an excellent side dish and one of the few ways I know to make risotto without standing by the pot stirring in the broth a cup at a time. As a savory substitute for potatoes, it goes well with grilled fish and roasted chicken." CHICKEN SATAY 1 tablespoon unsalted butter 1 teaspoon sesame oil 1 tablespoon peanut oil 1 clove garlic, minced 1 teaspoon ginger root, minced 1 whole chicken breast, halved, skinned, boned and cut into bite-size pieces Crushed red pepper to taste 1 tablespoon lemon juice 1/2 cup chicken stock 3 green onions, cleaned, coarsely chopped white parts only (reserve green parts for garnish) 3 tablespoons soy sauce 3 tablespoon peanut butter (smooth or chunky) Bamboo skewers (available in Asian markets) 1 tablespoon toasted sesame seeds Combine butter and oils and heat in a heavy-bottomed skillet. Add garlic and ginger and saute only until soft. Add the chicken and red pepper. Cook over medium heat, turning the chicken until it is white and cooked through. Add the lemon juice and chicken stock and simmer for 3 minutes. Add the onions and soy sauce. Bring mixture to a boil and remove from heat. Immediately fold in the peanut butter to form a smooth sauce. Mince reserved green onion parts. Attach 1 or 2 pieces of chicken to the bamboo skewers. Place skewers in a fan-like shape in the center of a plate lined with lettuce. Garnish with toasted sesame seeds and minced green onion. Serves 4. Each serving contains 216 calories, 14g fat, 18g protein, 4g carb, 955mg sodium, 39mg cholesterol. From "HOLLYWOOD DISH!" by Nick Grippo