Asparagus Risotto & Yummy Cornbread

One of the main reasons I wanted Silvana Nardone's cookbook, was because she was a baker. She owned a bakery in Brooklyn, NY, "When I bake there's a comfort in the smell that fills the sweet, moist air-one of the reasons I once owned a bakery. I like everything about dessert-cookies and ice cream, cakes and pies." I knew that if I was gonna conquer the gluten and dairy free world, I would need her help.

So far she has NOT let me down.

Asparagus Risottto Casserole:

Taste:

Keva- 4

Trevor-3

Micah-4

Isaac-1

Difficulty: 2

Asparagus Risotto Casserole by Silvana Nardone

2 Tbsp evoo

1/2 chopped onion

2 gloves chopped garlic

2 cups Arborio rice

Salt & pepper

1/2 cup white wine (milk or water can be substituted)

4 cups vegetable or chicken stock (i used chicken)

1 cup water

1 pound thin asparagus, trimmed and cut

into 1 inch pieces

1 cup chopped flat-leaf parsley

Finely grated zest of 1 lemon*

Thoughts:

This was more of a side dish than a main dish. Next time I make this, I will make it with chicken or fish, something light. This dish is light and fresh.

I used the leftovers in two ways: I took some of the asparagus and put it in an omelet for the boys for breakfast; then heated the rest, put it in a thermos and sent it to school w/Micah.

Now on to the baking I was bragging about. This cornbread is the first baking I have done from Silvana's cookbook. I have used the her flour blend, but not in baking. I have been eager to try and tonight was the night.

Cornbread. I made cornbread, for Thanksgiving for Micah's dressing. I used a pre-packaged cornbread mix. It was NOT good. The consistency, the taste, the texture, it was ALL wrong. Tonight as I delved into making it again, I could tell right from the start, that this was gonna be good. The consistency, the smell the came from the oven, everything was adding up to....YUMMM! And it was!! I am excited to share this with you.

I used a mini loaf pan.

Cornbread:

Taste: 5's all around

Difficulty: 3

Double Corn Cornbread by Silvana Nardone

1 cup rice milk

1 Tbsp apple cider vinegar

1 cup cornmeal, preferably medium grind

1 cup Silvana's all purpose flour

1/4 cup sugar

1 Tbsp baking powder

1 tsp baking soda

1 tsp salt

2 large eggs lightly beaten

1/4 cup vegetable oil

1 cup corn kernels (I omitted this)