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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"I had rather be shut up in a very modest cottage with my books, my family and a few old friends, dining on simple bacon, and letting the world roll on as it liked, than to occupy the most splendid post, which any human power can give."
-Thomas Jefferson

The refrigerator light goes on...

In Italy they might use pancetta for this, but bacon is a great substitute, and combined with the sage makes it taste more "American" to me (although the Italians would likely use the same ingredients). It shows just how close really great flavors are between American food and the Mediterranean style diet.

Goat Cheese

The French call goat cheese "chevre" since the French word for goat is (you guessed it) "chevre". The goat cheese in most of these recipes is a soft or semi-soft goat cheese. The cheese is often in the shape of a log and most of them have about 6 grams of fat per ounce of cheese.

1 ounce goat cheese = 80 calories, 6g fat, 4.5g sat fat, 0g mono fat, 5g protein, 0g carbohydrates, 130mg sodium, 20mg cholesterol

Risotto with Bacon and Peas

Servings = 2 | Serving size =about 2 1/2 cups

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6.

This recipe makes OK leftovers. Reheat gently.

4	slices bacon
1 large	onion (diced)
1/2 cup	arborio rice
2 tsp	rubbed sage
3 cups	water
1/4 tsp	salt
	fresh ground black pepper (to taste)
1 cup	frozen peas
1 ounce	goat cheese

Place a medium skillet over medium high heat. Add the bacon. Cook for about ten minutes until the bacon is crispy. Remove the bacon to a paper towel.

Add the onion to the hot bacon grease and cook for about 5 minutes, stirring occasionally. Add the arborio rice and rubbed sage and cook for about 2 minutes, stirring continuously.

Add the water, salt and pepper and stir. Reduce the heat to medium and simmer, stirring occasionally, until the rice is just cooked (it will just have lost any graininess).

Add the peas and a couple of tablespoons of water if needed. Stir the peas in and then add the goat cheese. Cook until the goat cheese is melted and the peas are hot. Serve.