Chicken Risotto

4 Chicken Breasts
1 cup risotto (uncooked)
1 1/2 cup regular rice (uncooked)
1 medium onion, diced
1 carrot, grated
2 cups chicken broth
1 cup water
3 T. Olive Oil
Pepper
Garlic Salt
Saffron
Salt
P. Cheese
3 cups raw baby spinach

Saute the diced onion in the olive oil. Add the raw risotto and brown lightly for a few minutes. Then add one cup of the chicken broth. Cover and cook on medium heat for about 5 minutes of until more of the moisture is absorbed. Then add the other cup of chicken broth. Cover and cook on medium heat for about 7 minutes or until most of the moisture is absorbed. Add cubed raw chicken and one cup of water. Cook on medium heat for 5 to 10 minutes. Some of the moisture will not soak in at this time. Add in the plain rice after it has been cooked in a rice cooker. Stir together. Add one carrot grated. Add a few tablespoons of P. cheese. Add a few flakes of Saffron. Add the spinach. Top with garlic salt, pepper and salt.

Suggestion: Serve hot with frozen sweet corn and fresh roles.

Carrot Cake

Carrot Cake
I found this recipe on Allrecipes.com, but I changed it to cut down the sugar and add some whole grains. This is the adapted recipe.

Ingredients

• 4 eggs
• 1 1/4 cups canola oil
• 1 cup white sugar
• 2 T. Pure Maple syrup
  
• 2 teaspoons vanilla extract
• 1/2 cup all-purpose flour
• 1 1/2 cup all purpose flour
  
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 to 2 teaspoons ground cinnamon
• 3 cups grated carrots

Frosting

• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in optional pecans or chocolate pieces. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.