Thursday, February 24, 2011

Tons of Effing Risotto

Welcome, Tens! As requested, here is the recipe for Tons of Effing Risotto, as featured on Cooking with Sean and adapted from Alice Water's The Art of Simple Food.

Ingredients
3 TBSP butter
1 small onion, finely diced
1 1/2 cups Arborio (or similar) rice
1 lemon, zested and juiced
5 cups vegetable broth
1/2 cup Chateau Ste Michelle Gewurztraminer
1 bunch asparagus, cut on the diagonal into 1/4-inch pieces
1/2 cup grated parmesan


Directions
  1. Melt 2 tablespoons of butter over medium heat in a large saucepan. Add the diced onion and cook until soft and translucent, about 10 minutes.
  2. Add the rice and cook for about 5 minutes, stirring periodically. Rice should start to become translucent, but do not allow it to brown. Meanwhile, heat the vegetable broth in a separate pot until boiling, then turn off the heat.
  3. Add the lemon zest and wine to the rice. Cook until the wine is absorbed.
  4. Add 1 cup of the warm vegetable broth and cook at a vigorous simmer, stirring occasionally. When the rice starts to get thick, add another 1/2 cup of broth. Continue adding 1/2 cup at a time, every time the rice thickens.
  5. After about 12 minutes simmering in the broth, stir in the cut asparagus. Cook until the rice is tender, about 20 minutes in all.
  6. When the rice is just about done, stir in the parmesan cheese, half the lemon juice and the remaining tablespoon of butter.
  7. Taste for salt and lemon juice, adding more as needed. Enjoy!

Tuesday, February 1, 2011

Quinoa: The best grain you've probably never heard of

Going vegetarian forced me into trying so many new foods.  It's amazing looking back and realizing all the foods that I had never thought to try! Quinoa, kale, tofu, swiss chard, zucchini, hummus, edamame.... Quinoa is a little surprising the first time you cook it, but it's very versatile and can be used in a variety of recipes or as a rice substitute. My latest quinoa dish tastes totally fresh but would probably fit in better on a hot summer day rather than the sub-zero temperatures we're currently experiencing.



Black Bean and Tomato Quinoa

Ingredients:
2 tbsp fresh lime juice
2 tbsp butter, melted and cooled
1 tsp sugar
1 cup quinoa
1 can black beans, rinsed and drained
2 medium tomatoes, diced
4 green onions, chopped
1/4 fresh cilantro

Directions:
  1. Whisk together lime juice, butter and sugar in a bowl.
  2. Add quinoa to 1-1/4 cups boiling water, simmer for about 12 minutes
  3. Combine all ingredients and serve.  I prefer it cold, but it can also be eaten warm.