Sunday, December 6, 2009

Greek Breakfast Casserole

Greek Breakfast Casserole


  • 3/4 cup water
  • 1/4 cup uncooked long-grain rice
  • 3 Tablespoons Olive Oil Divided
  • 2 1/4 cups thinly sliced leek (about 2 medium)
  • 3 cups shredded zucchini (about 1 medium)
  • 1/2 tablespoons chopped dried mint
  • 1/2 tablespoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 5 large eggs, lightly beaten
  • 1/2 cup (2 ounces) crumbled feta cheese plus extra if you love feta


Bring water to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Place rice in a large bowl.

Preheat oven to 325°.

Heat half the olive oil a large nonstick skillet over medium-low heat. Add leek; cover and cook 12 minutes or until tender, stirring occasionally. Remove from pan; add leek to rice. Heat remaining olive oil; increase heat to medium. Add zucchini; cook 6 minutes or until tender, stirring occasionally. Remove from pan; add zucchini to rice. Add next 5 ingredients (through eggs) to rice mixture; stir until blended.

Pour egg mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle with cheese. Bake at 325° for 45 minutes or until golden brown and set.

Saturday, December 5, 2009

Shrimp Mushroom Risotto

Shrimp - Mushroom Risotto

Just do it, making

2¼ hours | 1 hour prep


  1. Toss shrimp with 1/2 tsp marjoram, 1/2 tsp salt and 1/8 tsp of pepper.
  2. Heat oil over medium high heat.
  3. Add shrimp, cook 3-4 minutes, stirring frequently.
  4. Remove shrimp from pan and set aside.
  5. Add mushrooms to pan and cook 4-5 minutes until browned.
  6. Remove mushrooms from pan and set aside.
  7. Add butter, onion, garlic, remaining marjoram, salt and pepper to pan and cook till tender 3-4 minutes.
  8. Add rice, and stir for 2-3 minutes.
  9. In a small pot bring broth and turmeric to boil, remove from heat and cover with lid to keep hot.
  10. Add wine to rice mixture, stirring constantly until wine is absorbed 2-3 minutes.
  11. Add 1 cup of hot broth at a time, until almost all liquid is absorbed.
  12. Rice should be tender, 25-30 minutes.
  13. Add shrimp and mushrooms to last 5 minutes of cooking.
  14. Remove from heat and sir in cheese, sprinkle with parsley and lemon zest-- Serve immediately.