Day 17 – Wonderful Creamy Risotto…. and a new veg box.

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February 18, 2009 by missmegany

Breakfast: Mac – porridge with jam – 17p, Megan 37p – porridge with raisins – 13p, cup of tea 4p, slice of toast with PB&J – (9+7+4= 20p)
Lunch: Mac & Megan – 28p We both had leftover celeriac/apple (13p), plus half the leftover roasted pumpkin, and one parsnip patty (15p).
At work: Mac – 2 cups of tea 6p and an apple – 13p, Megan – 2 cups of tea – 8p,
Riverford: 75p
Dinner: Purple Sprouting Broccoli and Lemon Risotto – 31p per serving with parmesan.
Dessert: A BUNCH of peanut butter oatmeal cookies!!

Mac – £1.90 after having a FOUR cookies!
Megan – £1.94 after having a THREE cookies! WOO-HOO!!.

Purple Sprouting Broccoli and Lemon Risotto
31p per serving with 10g of parmesan instead of 115g.
1tbsp olive oil (10p)
50g (2oz) butter (25p)
8 shallots, finely chopped (replaced with 1 onion – 10p)
850ml (1 1/2pt) vegetable stock (3 tsp of stock – 6p)
280g (10oz) risotto rice (50p for 250g–half a box)
Zest of 2 lemons [instead use 1 T of lemon juice (3p)]
1 glass white wine (left out–too pricey)
250g (9oz) broccoli florets, blanched for 5 mins and refreshed under cold water [I bet you could cook these for 2-3 min instead. Purple sprouting barely needs any cooking at all. Slice up the leaves and throw those in as well when boiling them] (RIVERFORD)
115g (4oz) Parmesan, grated [We used 10g which is 16.8p]
Fresh parsley, to serve (FREE from the garden)

1. Heat the oil and butter in a frying pan and sauté the shallots for 5 mins. Bring the stock to a simmer in a pan. Add the rice and lemon zest to the shallots and stir for 2 mins.
2. When the mixture is hissing in the pan, add the wine, reduce the heat, then add the stock, allowing 1 ladleful to absorb at a time.
3. Add the broccoli and half the Parmesan with the last ladleful of stock. Cover, set aside for 5 mins, then serve with the remaining Parmesan and fresh parsley on top.
From here:

Peanut Butter Oatmeal Rounds
Adapted from the Better Homes & Gardens Cookbook but without eggs!! (and yes, I pressed them with a fork to make a criss-cross shape like when my mom made them)
Made 34

3/4 Cup butter, softened (75p)
1/2 cup peanut butter (24p)
1 cup granulated sugar (17p)
1/2 cup packed brown sugar (18p)
1 tsp baking powder (2P)
1/2 tsp baking soda (1p)
2 egg replacements (9p) (see below)
1 teaspoon vanilla (11p)
1 1/4 cups all-purpose flour (11p)
2 cups rolled oats (16p)

In a large mixing bowl beat butter and peanut butter until combined.
Add granulated sugar, brown sugar, baking powder, and baking soda.
Beat until combined, scraping sides of bowl occasionally.
Make egg replacement by mixing together in a separate small bowl: 1/2 tsp. baking soda, 1 tsp. baking powder, 2 Tbsp. flour, 3 Tbsp. water for each egg you want to replace
Mix egg replacement together well and beat into the dough with the vanilla until combined.
Beat in as much of the flour as you can. Stir in any remaining flour.
Stir in rolled oats and peanuts.
Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
Bake in a 375 degree oven about 10 minutes or until edges are lightly browned.
Transfer cookies to wire rack to cool.


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