Saturday, January 21, 2012

Panko-Coated Chicken Schnitzel & Acorn Squash Farro Risotto

I have been wanting to make the Acorn Squash Farro Risotto for some time now.
Today I happened to have all the ingredients in the house. Of course I thought that it would not be enough to have just that for dinner. So I also made the Chicken Schnitzel.
The Acorn Squash Farro Risotto was more time intensive, about and hour, so the Chicken Schnitzel was a perfect recipe. It took only 15 minutes. And I used one half of a chicken breast so the amount was just enough.
Now back to the Acorn Squash Farro Risotto. I cut the recipe in half... except for the farro. Making only one squash, the recipe calls for two, I should have used half the amount of farro. We ended up sharing one of the acorn squash halves, they are very filling.  We loved the nutty flavor of the farro. And I have enough for a couple of lunches... unless we have it tomorrow night!
And it snowed today! First snow storm since October. When it snows I have to bake bread. I do not know why but I just do. I tried a new recipe today. English Muffin Toasting Bread. I found this on the King Arthur Flour site. Mine did not rise as much as the bread in the photo on the King Arthur site but I loved the taste. It tastes like an English Muffin!

On a different note... Are there any knitters or crocheters out there. Well I found this very cool site. Biscuits and Jam. There is a Stripe Generator! You pick out your colors and the number of rows you want and it shows you what your striped pattern will look like. Very cool.

1 comment:

Mary Bergfeld said...

What a fabulous meal. This one will move from your kitchen to mine in short order. I hope you have a great day. Blessings...Mary