Thursday, January 6, 2011

Fast and Easy Breadsticks and Vegetable Risotto

Years ago my friend Ann told me she had a recipe to make homemade bread sticks in about 1/2 an hour. So when you were making something fast you can still make bread sticks. Well I thought "this I have got to try" and I have been making them ever since.

Ann's Fabulous Breadsticks
from Ann Frederickson (with my comments)

Printable Recipe

1 ½ c water
1 TBS yeast

2 Tbsp sugar
½ t salt
3-4 cups flour
2 TBSP Garlic powder with parsley
½ cup Parmesan cheese shredded (or cheddar, or both)
Melted butter

Dissolve yeast in water. Mix in the rest of the ingredients using the dough hook attachment to your mixer. Let raise in the bowl of your mixer for 10 min. Roll out on cookie sheet lined with parchment paper. (When I say roll out what I really mean it place the dough in the middle of the cookie sheet and with clean floured hands spread it out. These are free form bread sticks so go for even thickness, filling up most of the pan) on the pan. Let sit 10 min. Spread softened (or melted) butter over the top of the bread stick and sprinkle with garlic powder. Bake 350 for 20 min. Remove from oven and top with cheese. Return to oven until cheese is melted. Slice into bread sticks. Enjoy!

My family really loves to eat this risotto (creamy rice). Tonight when I made it my husband said "This is really good we should put it on the menu every month"  You can substitute any vegetables that you want, but we really like the freeze dried broccoli in it.

Freeze Dried Vegetable Risotto

1 Tbsp Olive oil
1 Tbsp. FD onion re-hydrated in 1 1/2 T hot water
2 cloves garlic, minced
1 cup rice
3 cup water(use this water to rehydrate the vegetables and to cook the rice)
1tsp instant chicken bouillon
2 cup Freeze Dried broccoli flowerets
1/4 cup dry carrots
1/2 cup Freeze Dried Spinach
¾ cup shredded cheese (I use cheddar)
3 Tbsp grated Parmesan cheese
1 tbsp basil or parsley

Rehydrate broccoli, carrots, and spinach in 3 cups hot water.  This should take about 10 minutes. Meanwhile, in large saucepan cook the onion and garlic in oil until tender.  Drain the water from re-hydrating the vegetables and add to the pan. Add bouillon and stir to dissolve.  Add rice and cook covered for 15 minutes (depending on your rice).  Stir in cheese and basil/parsley.  Serve immediately.  Makes 4 main dish servings.