SWEET POTATO RISOTTO

It is very tasty. We ate it befor remembering to take a picture.  Next time I promise first will take the picture....

Makes 4 servings. Can be served as a first course, main dish, or side dish whit grille meats or fish.

2 tbsp olive oil
1 onion chopped
2 cloves garlic, minced
1 1/2 cups short-grain Italian rice, such as Arborio (I used what I had at home)
4 cups low-sodium chicken broth, divided
1 tbsp white vinegar
1 tsp dried sage
1/2 tsp sea salt
1/2 tsp dried thyme
1/4 tsp ground black pepper
4 cups large, bite-size pieces peeled sweet potato
1/4 cup minced fresh parsley (optional)

In a large saucepan, heat oil over medium heat. Saute onion and garlic, stirring, for 2 to 3 minutes. Add rice. Cook, stirring, for another 2 to 3 minutes. Stir in 3 cups of the chicken broth, the vinegar and seasonings. Bring to a boil. Cover and reduce heat to medium-low. Cook for 5 minutes. Stir in sweet potato. Simmer for 15 to 18 minutes, or until sweet potato and rice are tender but still slightly firm. Stir in the remaining cup of chicken broth. The rice should be moist and creamy. Serve immediately, topped with parsley if desired. (If rice becomes dry after standing, add a little more chicken broth.)

Per serving: 170 calories; 5 g protein; 2 g fat; 31 g carbohydrates
Source: The Eat-Clean Diet: Fast Fat Loss that Lasts Forever by Tosca Reno

PLUM DUMPLING

It is that time again,.... Italian plums arrived in the supermarkets, ... it is plum-dumpling time.  It is something my family waits for.  The traditional dumpling dough, - as my mom, her mom, my sister sister make it, - has mashed potato in it. For me, after eating it, my stomach acid increases, therefor I am using a recipe without potato.

450 ml water
60g butter divided  40g and 20g
1/8 tsp salt
300g flour
2 eggs
10 Italian plums washed, quartered
200 ml white sugar mixed with 1/2 tbsp cinnamon
1/2 tbsp butter
1 1/2 - 2 cups bread crumbs 

1. Mix the first three ingredients in a bowl and boil it. When is boiling pour the flour in it and take of the stove. Start mixing it, slowly add the 2 eggs, one by one, and continue mixing till the dough is uniform.
2 - In a large skillet melt the remaining butter add the bread crumbs; keep it on a low heat, mix it to don't burn it. If starts getting dark brown, turn off the heat.  Before using please check that the bread crumbs are NOT flavored. I buy mine in bread stores.

 
3 - Take a piece of dough (1" diameter) in your palm, flatten, place a plum in it and 1/4 tsp of cinnamon-sugar mixture; close the dough and you have a dumpling. I make all my dumplings before step 4, and keep them on a clean kitchen towel. 
4 - I fill a large pot with water, ad some salt and I start boiling it.  When it boils, I turn off the heat and I place all dumplings in the pot. I turn the heat back and start slowly boiling it for 10 min to 15 min or, till the dough is ready. To check I take out one dumpling and cut it in half to see if it is ready or not.

 

5 - When the dumplings are ready I strain them and place them in the bread pan with crumbs. I roll each dumpling to have a bread crumb coat.  
Serve warm whit cinnamon sugar on top.