risotto

Risotto

1 onion
4 tbsp olive oil
1 tbsp butter
1 cup dry white wine
1 1/2 cups risotto rice (the round kind)
veggies
1 liter chicken stock
1 cup grated Parmesan cheese

Dice the onion and saute until clear in the olive oil and butter. Add the rice and mix well. Add the white wine and lower the heat to a simmer. As the rice absorbs the liquid start ladling in the chicken stock letting it absorb between each ladle full. When you're about 2/3 through the stock add diced veggies (zucchini, mushrooms, bell peppers etc) and any meat (turkey, chicken, seafood) and continue to simmer and add half the Parmesan cheese, salt and pepper to taste. Cover and let sit 5 minutes.

Serve with more Parmesan cheese sprinkled on top!

When the rice is just cooked through remove from heat and add 1/2 package of

pecan pie

Maple Syrup Pecan Pie

1 prepared unbaked pastry shell, 9-inch (try a gluten free crust)
3 eggs
1 cup pure maple syrup
1/2 cup light brown sugar, packed
2 tablespoons melted butter
1 teaspoon vanilla extract
1 1/4 cups pecan pieces or halves

Preheat oven to 350° and place rack at lowest position. In a large bowl, beat eggs. Add maple syrup, brown sugar, melted butter, and vanilla. Blend well and stir in pecans. Pour into prepared pie shell. Bake at 350° for 35 to 40 minutes, or until golden brown and the filling is set.

(there is no Karo (corn) syrup in France but this recipe is just as yummy!!)